Procesamiento de Alimentos, Alimentos Deshidratados, Congelados, Jugos y Bebidas

Effect of Sodium Alginate Coating on Osmotic Dehydration of Pumpkin

  The effect of coating blanched pumpkin cubes with sodium alginate (SA) on water loss (WL), solid gain (SG), physicochemical qualities and cell structure of osmotic dehydrated (OD) pumpkin was studied. Pumpkin samples coated with 1.0%, 2.0%, 3.0% SA (w/w), and samples without...
S. Jansrimanee
S. Lertworasirikul
International Food Research Journal

Functional and Pasting Characteristics of Modified Water Yam Flour (Diocorea alata)

  Autoclaving-cooling treatment was introduced in order to produce the physically modified water yam flour. Water yam (Dioscorea alata) tuber of three varieties (purple, yellow, and white) were autoclaved-cooled (3 cycles) prior to the determination of their functional and ...
R. Rosida
Harijono
T. Estiasih
E. Sriwahyuni
International Food Research Journal

Effect of Fermentation on Physicochemical and Antinutritional Factors of Complementary Foods from Millet, Sorghum, Pumpkin and Amaranth Seed Flours

  In this study, effect of natural fermentation using different fermentation time (0-36 h) on physicochemical and functional properties as well as  antinutritional factors on complementary foods formulated from pumpkin seeds, amaranth, finger millet and sorghum grains was ...
J.E. Simwaka
M.V.M. Chamba
Z. Huiming
K.G. Masamba
Y. Luo
International Food Research Journal

Dietary Fiber and Total Phenolic Content of Selected Raw and Cooked Beans and Its Combinations

  Beans are distinctive among a diverse and broad class of legumes. Certain health products claimed their products are high in dietary fibers and total phenolic content (TPC) because they applied bean combinations. This study aimed to determine the dietary fibers and TPC of raw...
C. X. Tan
A. Azrina
International Food Research Journal

Enhancing the Nutritive Values of Ice Milk Based on Dry Leaves and Oil of Moringa oleifera

  Objective: Moringa oleifera , described as an important nutritional supplement with a variety of pharmaceutical and functional properties. Therefore, the main purposed of this study was to improve the nutritional value and sensory quality of fortified ice milk by blending with...
Heba H. Salama
Samah M. EL-Sayed
Aboelfetoh M. Abdalla
American Journal of Food Technology

Effect of Processing Parameters on Quality Attributes of Fried Banana Chips

  Chips are the most popular variety of snacks and they are consumed round the year by people of all age groups. A central composite face cantered design was applied to determine the effects of chips thickness (mm), frying temperature (°C) and frying time (min) on moisture...
S. A. Wani
V. Sharma
P. Kumar
International Food Research Journal

Impacto Térmico del Secado por Ventana Refractante sobre los Metabolitos Antioxidantes de la Cáscara del Membrillo (Cydonia oblonga L.)

  El contenido de metabolitos tales como fenoles y flavonoides en el membrillo se ha relacionado con efectos de promoción de la salud humana debido a sus propiedades antioxidantes y funcionales. Este estudio tuvo como objetivo investigar el impacto térmico del secado por ventana...
Mario Espinoza
Elvia Gómez
Julio Aguilar
Jhonatan Cabanillas
Miguel Santa
Iris Rodríguez
Raúl Río
Ivette Zuta
Raúl Siche
Agroindustrial Science

Valorization of Apple Pomace by Extraction of Valuable Compounds

  Apple pomace is a promising source of carbohydrates, proteins, amino acids, fatty acids, phenolic compounds, vitamins, and other compounds with a vast range of food applications. This review focuses on the valorization of apple pomace towards the recovery of the main compounds, namely...
Camila A. Perussello
Zhihang Zhang
Antonio Marzocchella
Brijesh K. Tiwari
Comprehensive Reviews in Food Science and Food Safety

New Functional Products with Chickpeas: Reception, Functional Properties

  Objective: The purpose of this study was to develop a technology of meat-vegetable pates based on mutton and poultry byproducts with addition of chickpeas for a functional nutrition of people who are prone to IDA or suffering from it. Methodology: The computer simulation...
Ivan Fiodorovich Gorlov
Tatiana Mikhailovna Giro
Olga Ilinichna Sitnikova
Marina Ivanovna Slozhenkina
Elena Yurievna Zlobina
Ekaterina Vladimirovna Karpenko
American Journal of Food Technology

Conservación de Mango Tommy Atkins Mínimente Procesado Mediante la Applicación de un Recubrimiento de Aloe Vera (Aloe Barbandensis Miller)

  Antecedentes: El mango es una fruta climatérica que puede ver limitada su comercialización debido a la deficiencia en sistemas de procesamiento y conservación que ocasionan pérdidas poscosecha en la cadena agroindustrial. Los frutos mínimamente procesados...
Andrés F. Pérez T.
Iván D. Aristizábal T.
Jorge I. Restrepo F.
Revista de la Facultad de Ciencias Farmacéuticas y Alimentarias