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

Changes in Growth, Morphology and Photosynthetic Attributes by Drought in Bitter Gourd (Momordica charantia L.)

  Water is one of the major limiting abiotic factor which is important for plant growth and other processes. Water stress is a major environmental stress that effects agriculture production worldwide. This experiment was designed to evaluate the water stress (drought) effect on...
Ayesha Shahbaz
Khalid Hussain
Muhmmad Qasim Abbas
Khalid Nawaz
Abdul Majeed
Syeda Maryam Batool
Botany Research International

Principales Virus que Afectan al Cultivo de Papa y Metodologías para Su Identificación y Caracterización

  El objetivo de esta revisión fue realizar una descripción de los principales virus que afectan al cultivo de papa, así como de las técnicas utilizadas actualmente para su detección e identificación. Algunos de los virus que más afectan al...
Ana Cecilia González-Franco
Mariana Rodríguez-Rodríguez
Loreto Robles-Hernández
Technociencia Chihuahua

Potencial de Cruzas Simples de Camote (Ipomoea batatas (L.) Lam.) para Mejorar la Producción de Etanol

  El camote (Ipomoea batatas (L.) Lam.) es una fuente agroenergética de importancia para la producción de etanol, el cual es producido principalmente a partir de fuentes renovables mediante la conversión de mono y disacáridos (caña de azúcar, betabel,...
Aline Torquato-Tavares
Ildon Rodrigues-do Nascimento
Irais Dolores Pascual-Reyes
Wesley Rosa-de Santana
Márcio Antônio da Silveira
Revista Chapingo Serie Horticultura

Actividad Antibacteriana del Aceite Esencial de Oégano (Lippia berlandieri) Contra la Bacteria Fitopatógena Xanthomonas Euvesicatoria

  Xanthomonas euvesicatoria es la bacteria agente causal de la marchitez bacteriana en hojas, raíces y frutos de chile jalapeño. Se realizó la identificación de este patógeno en las semillas de chile jalapeño provenientes de Delicias,...
Alba Chavez-Dozal
Hugo A. Morales
Soum Sanogo
Armando Segovia-Lerma
Geoffrey B. Smith
Medio Ambiente y Desarrollo Sustentable

In vitro Antioxidant Activity and Cytotoxicity of Sequential Extracts from Selected Black Pepper (Piper nigrum L.) Varieties and Piper Species

  Present study evaluated in vitro antioxidant activity and cytotoxicity of four important Piper species (P. nigrum L., P. chaba Hunter, P. longum L. and P. colubrinum Link.) and six black pepper varieties (Sreekara, Subhakara, IISR Malabar Excel, Panniyur-1, Panchami and IISR ...
D. Sruthi
T. John Zachariah
International Food Research Journal

Virgin Olive Oil as Frying Oil

  Frying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part...
Antonia Chiou
Nick Kalogeropoulos
Comprehensive Reviews in Food Science and Food Safety

Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time

  The use of additives (trona solutions) in pretreatment of stored trifoliate yam in order to reduce cooking time and evaluation of quality characteristic of the resultant flours were studies. Selected tubers of trifoliate yam were cleaned and cut into chunks of 5 cm each. The cut portions...
Clifford I. Owuamanam
Chinyere I. Iwuoha
Ngozika C. Onuegbu
Chika C. Ogueke
Justina N. Nwosu
American Journal of Food Technology

Effect of Fungal Infection on Fatty Acid Contents of the Stored Green Coffee Beans

  Coffee beans exposed to infection by microorganisms during storage, especially fungal infection which cause great damage to beans. This research aimed at studying the bad effect of fungal infection of stored coffee beans at the eastern zone of Saudi Arabia. Result showed that coffee beans...
Amira Hassan Abdullah Al-Abdalall
Amal Abdulaziz Al-Juraifani
American Journal of Food Technology

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