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

Local Food Systems: Clarifying Current Research

  There is one consistent response to questions about the research behind the benefits of local food systems: it depends. This is due, in part, to the fact that there is no single definition for “local” food. Therefore, none of the benefits of local food systems is ...
Dara Bloom
Joanna Lelekacs
Rebecca Dunning
NC Coorporative Extension

Elaboración de Conservas a Presión

  El proceso para envasar alimentos en casa o conservas caseras, depende de la acidez del alimento, lo cual se determina por su pH. Los alimentos de baja acidez tienen un pH más grande que 4.6, y los alimentos de alta acidez tienen un pH menos que 4.6. En general, los vegetales (...
Renee R. Boyer
Melissa Chase
Virginia Cooperative Extension

Chemical and Technological Studies on Pink Grapefruit (Citrus paradise L.) Peels. 2- Physicochemical Properties and Technological Quality of Cake Fortified with Different Levels of Pink Grapefruit (Citrus paradise L.) Peels Powder

  Grapefruit is considered a fruit of good nutritional value provide us with many useful nutrients and has many benefits in the food processing. Also the grapefruit peels contain innumerable nutrients and used in the making of jam and desserts. The current study aimed to utilize the whole...
Manal A.M. Hassan
S.M. Hussein
World Journal of Dairy & Food Sciences

Iceplant as Antioxidant/ Anticancer and Functional Food

  In this study the first target is to study the phenolic content, antioxidant and anticancer activities of iceplant phenolics extract, where the second one is to incorporate of iceplant powder in cookies by substituting 2, 4 and 6% of wheat flour. Physical characteristics and sensory...
Rowida Y. Essa
E.M. Elsebaie
World Journal of Dairy & Food Sciences

Peanut (Arachis hypogaea L.): A Prospective Legume Crop to Offer Multiple Health Benefits Under Changing Climate

  Peanut is a multipurpose oil-seed legume, which offer benefits in many ways. Apart from the peanut plant’s beneficial effects on soil quality, peanut seeds are nutritious and medicinally and economically important. In this review, insights into peanut origin and its domestication are...
Nudrat Aisha Akram
Fahad Shafiq
Muhammad Ashraf
Comprehensive Reviews in Food Science and Food Safety

Dynamic Changes in Health‐Promoting Properties and Eating Quality During Off‐Vine Ripening of Tomatoes

  Tomato (Solanum lycopersicon L.) fruit is rich in various nutrients, vitamins and health‐promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic...
Mohammed Wasim Siddiqui
Isabel Lara
Riadh Ilahy
Imen Tlili
Asgar Ali
Fozia Homa
Kamlesh Prasad
Vinayak Deshi
Marcello Salvatore Lenucci
Chafik Hdider
Comprehensive Reviews in Food Science and Food Safety

Efecto del proceso de malteado en la calidad y estabilidad de una bebida de quinua (Chenopodium quinoa Willd) y mango (Mangifera indica)

  La quinua es un grano andino con alto valor nutricional, que puede ser incorporado con otros productos alimentarios como frutas, las cuales pueden aportar otros nutrientes que permiten obtener nuevos productos. El objetivo de este trabajo fue evaluar el efecto del proceso de malteado de la...
Nidia Casas Forero
Yuri Natalia Salgado
Diana Cristina Moncayo
Sandra Patricia Cote
Agroindustrial Science

Production and evaluation of flours and crunchy snacks from sweet potato (Ipomea batatas) and maize flours

  The present study was conducted to assess the suitability of blends of two sweet potato (creamand yellow- flesh) varieties and maize flours in the preparation of crunchy snacks. Each of the sweet potato varieties was prepared into flour and separately blended with 0, 30 and 50% of maize...
A. A. Olapade
O. A. Ogunade
International Food Research Journal

Helado sabor a maracuyá (Passiflora edulis) de alta aceptabilidad y bajo contenido de grasa a base de plátano (Musa Paradisiaca L.) macho y stevia

  El presente trabajo tuvo como objetivo evaluar el efecto de las diferentes concentraciones de almidón de plátano “macho” (Musa Paradisiaca L.) y edulcorante natural stevia en el desarrollo de un helado de alta aceptabilidad sensorial y bajo porcentaje de grasa. Para...
Carlos Echeverría
Yong Benavides
Kevin Gonzalez
Raul Siche
Agroindustrial Science

The Physico-Chemical Properties of Pomegranate Juice (Punica granatum L.) Extracted From Two Egyptian Varieties

   The present study was carried out to analyze and compares the physico-chemical properties of fresh juice obtained from two pomegranate cultivars (Wardey and Manfalouty). It also aimed to study the effects of extraction methods on the physico-chemical changes of its juices. The obtained...
Ferial A. Ismail
Somia H. Abdelatif
Nehal R. Abd El-Mohsen
Shafika A. Zaki
World Journal of Dairy & Food Sciences