Food & Beverage - Process Technology, Ingredients, Functional Foods, Food Safety

Health Benefits of Purple Corn (Zea mays L.) Phenolic Compounds

  Purple corn (Zea mays L.), a grain with one of the deepest shades in the plant kingdom, has caught the attention of the food industry as it could serve as a source for alternatives to synthetic colorants. Also being rich in phenolic compounds with potential health-promoting...
Fei Lao
Gregory T. Sigurdson
M. Mónica Giusti
Comprehensive Reviews in Food Science and Food Safety

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

  There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and...
Frederik Janssen
Anneleen Pauly
Ine Rombouts
Koen J.A. Jansens
Lomme J. Deleu
Jan A. Delcour
Comprehensive Reviews in Food Science and Food Safety

Múltiples Formas de Aprovechar los Beneficios de Moringa (Moringa oleifera Lam.)

  Moringa (Moringa oleifera Lam.), valorada por sus propiedades nutritivas y medicinales, es una planta cultivada en varias regiones tropicales del mundo. Cada parte de la planta es utilizada para diversos usos: sus hojas poseen proteínas, vitaminas y minerales, por...
Olivia Estrada-Hernández
Ofelia Adriana Hernandez-Rodríguez
Víctor Manuel Guerrero-Prieto
Technociencia Chihuahua

Quality of White Bean Seeds (Phaseolus vulgaris L.) As Affected by Different Treatments

  Common beans (Phaseolus vulgaris L.) are a good source of protein, vitamins, dietary fiber and minerals. As beans are never eaten raw, the effect of soaking, cooking, soaking-cooking, microwaving cooking on chemical composition, functional properties and mineral contents of white...
Samy I. El-Syiad
Manal A.M. Hassan
World Journal of Dairy & Food Sciences

Evaluation of Antioxidant Activities and Determination of Bioactive Compounds in Two Wild Edible Termitomycetes (T. microcarpus and T. heimii)

  Mushrooms have a long traditional use in many countries. They are food full of proteins, rich in vitamin B, rich in different minerals and have almost all essential amino acids. Mushrooms have been reported as useful in preventing diseases such as hypertension, hypercholesterolemia...
G. Johnsy
V. Kaviyarasan
World Journal of Dairy & Food Sciences

Nutritional Quality of Olives and Olive oil Produced in the Serra Da Mantiqueira from Brazil

  The olive tree (Olea europaea L.) is one of the oldest fruits grown by man. Its fruit can be processed into olive oil or treated properly and serve directly for the in natura consumption in the form of olives. Extracted from the olive, the olive oil is highly valued in the...
Ângelo Albérico Alvarenga
Joyce Ludimila da Cruz
Adelson Francisco de Oliveira
Luiz Fernando de Oliveira da Silva
Emerson Dias Gonçalves
Paulo Márcio Norberto
Agricultural Sciences

Authentication of Avocado Oil (Persea americana Mill.) Using Differential Scanning Calorimetry and Multivariate Regression

  The potential application of Differential Scanning Calorimetry (DSC) combined with multivariate calibration was used to verify adulteration of avocado oil from Indonesian avocado cultivars with Refined Bleached Deodorized Palm Superolein (RBDPSO). Avocado oil and adulterant were...
Luthfia Indriyani
Abdul Rohman
Sugeng Riyanto
Asian Journal of Agricultural Research

Nutritional and Sensory Properties of Almond (Prunus amygdalu Var. Dulcis) Seed Milk

  Plant milk was produced from almond (Prunus amygdalu var. dulcis) seeds and home prepared soy milk served as control. The milk samples were subjected to proximate, mineral and sensory qualities evaluation using standard methods. A difference and preference test was carried out on...
Alozie Yetunde E.
Udofia, Ukpong S.
World Journal of Dairy & Food Sciences

The Nutritional Composition of Three Cultivars of Okra (Abelmoschus esculentus L.) Seeds Flour

  This study aimed to evaluate the nutritional analysis of the three Egyptian cultivars of okra (Abelmoschus esculentus L.) seeds namely: Balady Assiut (BA), Balady Qena (BQ) and Pusa Sawany (PS). The proximate chemical composition, caloric value, minerals (K, Mg, Ca, Na and P...
Manal A.M. Hassan
Hend M. Ali
World Journal of Dairy & Food Sciences

Contenido de Compuestos Fenólicos y Capacidad Antioxidante de Extractos de Mora (Rubus glaucus Benth) Obtenidos Bajo Diferentes Condiciones

  Antecedentes: La mora contiene compuestos fenólicos que contribuyen a su capacidad antioxidante. El método más común para aislar estas sustancias es la extracción con solventes, que puede asistirse con ultrasonido para aumentar el contenido de...
Jennifer Pilar Rojas -Llanes
Jairo René Martínez
Elena E. Stashenko
Revista de la Facultad de Química Farmacéutica