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

Flavonoid Profiles of Wild Grapes Native to Japan: Vitis coignetiae Pulliat and Vitis ficifolia Bunge var. ganebu Hatusima

  Flavonoids are a group of natural compounds in plants with versatile health benefits for humans. Grapes are a dietary source of flavonoids and the flavonoid components in grape berries can depend on the grape species and cultivar. In this experiment, proanthocyanidins, flavonols, and...
Shuji Shiozaki
Kazunori Murakami
Agricultural Sciences

Pressurized Liquid Extraction of Antioxidant Compounds from Green Tea

  Background and Objective: India is the second largest producer of green tea. The green tea is a major source of health promoting antioxidant group (catechins). The main aim of the present study was to extract green tea antioxidant rich extract by using pressurized extraction technique for...
Swapnil Ganesh Jaiswal
Satyanarayan Naik
American Journal of Food Technology

Effect of Deep and Infrared Rays Frying on the Acrylamide Concentration Formation in Musa paradisiaca

  Background and Objective: Acrylamide is formed in starchy foods as a result of thermal processing methods. Regular frying is a high temperature processing method in which food is submerged in hot oil while infrared (IR) frying works with reduced heating time, reduced quality losses, absence...
Omotosho Omolola Elizabeth
Sofowora Anuoluwapo
Omini Joy John
American Journal of Food Technology

Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves

  Background and Objective: Beet leaves (BL) constitute a currently wasted but highly nutritious resource. The aims of this study were to assess Argentineans consumer habits towards beet leaves (BL) to determine how information affects consumersʼ acceptability and to assess the impact of...
María Verónica Fernández
María Victoria Agüero
Rosa Juana Jagus
American Journal of Food Technology

Contenido de Aceite en Frutos de Selecciones de Aguacate (Persea americana) Criollo de Clima Tropical y Subtropical de Nayarit, México

  El trabajo se desarrolló sobre 65 selecciones de aguacate criollo de las zonas tropical y subtropical de Nayarit, con el objetivo de calificar el contenido de aceite y relacionarlo con el porcentaje de materia seca y del color de la pulpa del fruto, y de ubicar e identificar...
Raúl Medina Torres
Yadira Viviana Jaime Ruiz
Martha Elva Ibarra Estrada
Samuel Salazar García
Revista Venezolana de Ciencia y Tecnología de Alimentos

Hydrolysis of Native and Annealed Tapioca and Sweet Potato Starches at Subgelatinization Temperature Using A Mixture of Amylolytic Enzymes

  This study investigated the effect of annealing treatment (at 50°C for 72 h) on hydrolysis of tapioca and sweet potato starches using a raw starch hydrolyzing enzyme namely STARGEN 001 (a blend from fungal α-amylase and glucoamylase) at sub-gelatinization temperature (35°C) for...
Y. N. Shariffa
U. Uthumporn
A. A. Karim
A. H Zaibunnisa
International Food Research Journal

Content of Biogenic Elements and Fatty Acid Composition of Fenugreek Seeds Cultivated under Different Conditions

  Fenugreek (Trigonella foenum-graecum L.) is a medicinal plant that has been recognized for its numerous health benefits throughout the centuries. The species is a rich source of biogenic elements, and it has a favorable composition of fatty acids. This study evaluated...
Tomasz Bienkowski
Krystyna Zuk-Golaszewska
Joanna Kaliniewicz
Janusz Golaszewski
Chilean Journal of Agricultural Research

Caracterización Funcional de Almidones Nativos Obtenidos de Papas (Solanum phureja) Nativas Peruanas

  Existen muchas variedades de papas nativas cultivadas en diferentes localidades del Perú, generalmente para el auto consumo del agricultor. Sin embargo, la posibilidad de su uso comercial ha originado este trabajo con el fin de darles un valor agregado. Para evaluar la posibilidad de...
P. Martínez
A. Málag
I. Betalleluz
A. Ibarz
Scientia Agropecuaria

Ácidos Grasos y Parámetros de Calidad del Aceite de Semilla de Uva silvestre (Vitis spp.)

  México es centro de origen de varias especies de Vitis. La gran mayoría de ellas no son empleadas en la agricultura e industrias derivadas. Como parte de la exploración de su potencial agroindustrial se identificó y cuantificó a los ácidos grasos...
O. Franco-Mora
J. Salomon-Castaño
A. A. Morales P.
Á. Castañeda-Vildózola
M. Rubí-Arriaga
Scientia Agropecuaria

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