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

Enhancement the Stability, Quality and Functional Properties of Rapeseed Oil by Mixing with Non-conventional Oils

  Objective: The main target of this study was to raise stability, quality and functional properties of rapeseed oil by mixing with non-conventional oils, namely apricot kernels, grape seed, tomato seed and wheat germ containing high levels of phytonutrients. Methodology:...
Adel G. Abdel-Razek
Minar M.M. Hassanein
Magdalena Rudzinska
Katarzyna Ratusz
Aleksander Siger
American Journal of Food Technology

Influence of Reduced Phenolics and Simmondsins Contents on Protein Quality of Defatted Jojoba Meal

  Objective: The objectives of this study were to reduce the toxic compounds and polyphenolic compounds in jojoba meal by (1) One solvent with one concentration (100%) and different techniques, (2) Different solvents and different concentrations with the same technique and (3) Illustrate its...
Suzanne M. Wagdy
F.S. Taha
Salma S. Omar
American Journal of Food Technology

Studies on the Application of Nano-fortified Interesterified Olein: Stearin Vegetable Butter in Biscuits Preparation and Its Nutritional Evaluation

  Objective: This study is concerned about using nanotechnology in the preparation and fortification of vegetable butter (margarine) in order to improve the absorption and bioavailability of added nutrients and hence to increase the nutritional value of food products. Methodology: Olein:...
Youssef El-Shattory
Ghada A. Abo-Elwafa
Saadia M. Aly
Mervat I. Foda
Wafaa K. Bahgaat
Amany E. Hegazy
I.H. Badawy
American Journal of Food Technolog

Evaluación de Aplicaciones Precosecha de Ácido Giberélico en la Calidad y Vida de Anaquel de Tres Variedades de Limón Mexicano

  Entre la producción de limas ácidas en México, la del limón mexicano es la de mayor importancia en el mercado nacional; sin embargo, por lo heterogéneo de la calidad del fruto al momento de la cosecha, el volumen de exportación es limitado. Debido a...
Laura Olivia Zea-Hernández
Crescenciano Saucedo-Veloz
Nicacio Cruz-Huerta
Martha Elva Ramírez-Guzmán
Manuel Marciano Robles-González
Revista Chpingo Serie Horticultura

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

  The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes…), considering the types established in the European legislation and some other vegetable-based...
Dahlia Daher
Soléne Le Gourrierec
Concepción Pérez-Lamela
Agriculture

Retrospective Analysis of Moringa Leaf as a Substitute to Ethylene Gas in Hastening Ripening of Banana Fruit

  Objective: The objective of this experiment was to study the knowledge, skills and traditional experiences of the farmers on the post harvest handling and management of Giant Cavendish banana fruit. The study further studied the effects of Moringa leaves in ripening and...
Betewulign Eshetu Ademe
Agena Anjulo Tanga
American Journal of Food Technology

Influence of Nano-encapsulation on Chemical Composition, Antioxidant Activity and Thermal Stability of Rosemary Essential Oil

  Background: Herbs have been used for several purposes i.e., flavorings, beverages, repellents, fragrances, cosmetics and for their medicinal properties. Now a days, the interest in herbs has considerably increased, particularly as a natural source of flavor and antioxidants for the...
Ahmed M.S. Hussein
Mohie M. Kamil
Shereen N. Lotfy
Khaled F. Mahmoud
Fathy M. Mehaya
Ayman A. Mohammad
American Journal of Food Technology

Influence of the Incorporation of Potato Granule on Quick-Frozen Dumpling Wrappers

  Background and Objective: Quick-frozen dumpling is widely consumed in China. Inclusion Potato Granule (PG) into dumpling wrappers will extend utilization of this cheap flour in the staple food. The objective of this study was to evaluate the feasibility of partial substitution of wheat...
Hua Zhang
Ruiqian Duan
Xuewei Zhao
Yanyan Zhang
American Journal of Food Technology

Características de Calidad y Digestibilidad in vitro del Almidón Agrio de Yuca (Manihot esculenta) Producido en Costa Rica

  Se evaluaron las características físicas, químicas y microbiológicas del almidón agrio de yuca producido a partir de las variedades de yuca ‘Valencia’ y ‘Brasileña’. El almidón agrio se obtuvo luego de un proceso de...
Pedro Vargas Aguilar
Yorleny Araya Quesada
Raquel López Marín
Ana Ruth Bonilla Leiva
Revista Venezolana de Ciencia y Tecnología de Alimentos

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