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

Nano-encapsulation Efficiency of Lemon and Orange Peels Extracts on Cake Shelf Life

  Bioactive compounds of citrus fruit (Citrus unshiu) by-product such as orange and lemon peels extract were investigated. Antioxidant activity of orange and lemon peels extract were compared with BHT and "-tocopherol at different concentrations levels. The highest antioxidant...
Khaled F. Mahmoud
Mona A. Ibrahim
El-Demery Mervat
Hamdy A. Shaaban
Mohie M. Kamil
Nefisa A. Hegazy
American Journal of Food Technology

Use of Carbonized Seed Hulls as Alternative to Bleaching Clay During Miscella Bleaching of Oils

  Soybean oil (SBO) was miscella bleached in hexane using carbonized hulls of Jojoba (Jo), Jatrova (Ja), Peanuts (PN) and Pistachios (P) as alternatives to bleaching clays. Evaluation of bleached crude SBO with carbonized hulls was based on their delta-Free Fatty Acids ()FFA), ...
Mona El-Hamidi
F.S. Taha
Safinaz M. El-Shami
Minar M.M. Hassanein
American Journal of Food Technology

Floracíon y Fructificación de Physalis peruviana L. por la Aplicación de Amonio y Nitro, Edad y Vigor de la Planta

  El consumo y el valor económico del fruto de uchuva (Physalis peruviana L.) aumentan debido a su sabor, aroma y características nutricionales y medicinales. El suministro simultáneo de NH4+ y NO3- aumenta los carbohidratos y las proteínas en la planta y favorece...
O. Martín Antúnez-Ocampo
Manuel Sandoval-Villa
Gabriel Alcántar-González
Jorge Alvarado-López
J. Elias Sabino-López
Agrociencia

El Análisis Olfatométrico como Herramienta para el Estudio de Volátiles en Frutas

  Uno de los principales atributos de calidad sensorial en las frutas es el aroma, producido por compuestos volátiles a través de diversas rutas metabólicas. El perfil de estos metabolitos influencia la predilección de los consumidores, de manera que el...
Eduardo Javid Corpas Iguarán
Omar Alberto Tapasco Alzate
Revista Alimentos Hoy

Determinación de las Propiedades Fisicoquímicas y Bromatológicas del Guayabo de pava (Bellucia grossularioides L.Triana) en Sus Diferentes Estados Fisiológicos

  El guayabo de pava (Bellucia grossularioides L. Triana) es un fruto promisorio para la agroindustria colombiana, del cual no existen reportes fiables en la literatura. El objetivo de este trabajo fue realizar la caracterización física, fisicoquímica y bromatoló...
Luz-Elena Ramírez
Cristian Núñez
Mónica Pacheco-Valderrama
Oscar Porras-Atencia
Edwing Velasco-Rozo
Revista Alimentos Hoy

Biochemical, Physiological, and Performance Response of a Functional Watermelon Juice Enriched in L-citrulline During a Half-Marathon Race

  Background: Watermelon is a rich natural source of L-citrulline. This non-essential amino acid increases exercise performance. Objective: Evaluate the effect of Fashion watermelon juice enriched in L-citrulline (CWJ) (3.45 g per 500 mL) in physical performance and biochemical...
Ascensión Martínez-Sánchez
Domingo J. Ramos-Campo
Bárbara Fernández-Lobato
Jacobo A. Rubio- Arias
Fernando Alacid
Encarna Aguayo
Food & Nutrition Research

New Methods for Measuring Surface area, Seed Coat Separation, and ‘Chip and Scratch’ Damage in Almonds

  This study quantified partial seed coat loss from almond kernels. Basic physical properties of Nonpareil, Monterey, and Butte–Padre kernels were measured to determine which correlate to surface area, and could therefore predict it. Rehydrated almonds were manually peeled and...
Megan Fisklements
Diane M. Barrett
Journal of Food Engineering

Ultrasound-assisted Extraction of Phenolics Compunds from Chia (Salvia hispanica L.) Seeds and Their Antioxidant Activity

  Extraction of phenolic compounds from chia (Salvia hispanica L.) seeds using two solvents (methanol and n-hexane) was performed with or without high intensity ultrasound assistance. Conventional solid-liquid extraction and ultrasonic-assisted extraction at 50, 75 and 100 % of maximum power (...
Edith Corona-Jiménez
Nuria Martínez-Navarrete
Héctor Ruiz-Espinosa
José Carranza-Concha
Agrociencia

Revalorizacion de Subproductos del Vino como Aporte a la Industria de Alimentor y a un Desarrollo Sostenible

  En la industria vinícola por cada litro de vino producido se obtienen aproximadamente 13 litros de residuos, subproductos que generan impacto ambiental. Por lo anterior, el objetivo de este estudio fue extraer los compuestos fenólicos presentes en el bagazo de uva (...
Diana Chaves
Steven Terranova
Patricia Chaparro
Revista Alimentos Hoy

Effect Different Levels of Powder and Aqueous Extract of Artichoke Leaves on Gastric Ulcer

  A total of 54 adult female albino rats weighting 130±10g were used in the present study, 6 rats were excluded to use as negative control group (normal control) and others were fasted for 18 hours and given aspirin solution in a dose 200 mg/kg, body weight (oral administration 2 ml...
Nawal A. Tahoon
Naglaa A. El Sheikh
World Journal of Dairy & Food Sciences