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

Impact of Hot Water Soaking on Antioxidant Enzyme Activities and Some Qualities of Storage Tomato Fruits

  Mature-green tomato fruits were soaked in hot water for 10 minutes at 35, 40, 45 or 50°C and then stored at 13°C for 20 days. Untreated fruits were soaking with tap water (22°C). The study showed that exposing fruit to hot water influenced peroxidase (POD) and catalase (CAT)...
P. Boonkorn
International Food Research Journal

Freezing Vegetables: Mississippi State University Extension

  For Quality Frozen Vegetables Get vegetables from the garden into the freezer as quickly as possible to preserve the quality of the food. Fresh, tender vegetables are best for freezing. The fresher the vegetables when frozen, the better your product. First Steps: Begin most vegetables with...
Brent Fountain
Mississippi State University Extension

Bread with Flour Obtained From Green Banana with its Peel as Partial Substitute for Wheat Flour: Physical, Chemical and Microbiological Characteristics and Acceptance

  The effect of the addition of green banana (with its peel) flour (GBF) as a partial substitute (10% or 20%) for wheat flour on the physical, chemical and microbiological characteristics and on the acceptance of breads was evaluated. Breads with GBF had lower protein content (8.9-10.8 g/100g...
A.A.B Gomes
M.E. Ferreira
T.C. Pimentel
International Food Research Journal

Selenized Garlic: A Future Prospect or Already a Current Functional Food?

  In the last years, functional foods have awakened consumer, scientific and business interest. A commonly found vegetable in such kind of foods includes garlic (Allium sativum). By its ability for selenium (Se) bio-accumulation, garlic can turn into an attractive option of selenized food....
Leticia B. Escudero
Romina P. Monasterio
Víctor M. Lipinski
María Flavia Filippini
Rodolfo G. Wuilloud
Revista de la Facultad de Ciencias Agrarias

Development of High Protein and Sugar-Free Cookies Fortified with Pea (Pisum sativum L.) Flour, Soya Bean (Glycine max L.) Flour and Oat (Avena sativa L.) Flakes

  High protein and sugar-free cookies fortified with different levels of pea flour, soya bean flour and oat flakes, were developed. Sucralose was used instead of sucrose with the intention to develop sugar-free cookies. Proximate composition, storage stability tests, microbiological analysis...
T. Amin
A. Bashir
B.N. Dar
H.R. Naik
International Food Research Journal

Antibacterial and Antioxidant Effects of Tropical Citrus Peel Extracts to Improve the Shelf Life of Raw Chicken Drumettes

  The antibacterial and antioxidant effects of different tropical citrus peel extracts (Kaffir lime, Lime and Pomelo) obtained from ethanol and ethyl acetate extraction in raw chicken drumettes during storage at 4°C were studied. All citrus peels showed antibacterial activities against...
W. Klangpetch
K. Phromsurin
K. Hannarong
J. Wichaphon
S. Rungchang
International Food Research Journal

The Study of Edible Film Production from Unriped Banana Flour and Riped Banana Puree

  The edible film made from banana flour and banana puree (Musa AAA) were estimated the mechanical properties, water vapor permeability (WVP), color and solubility. The potassium metabisulfite (KMS) and ascorbic acid were used as the browning prevention chemicals. The banana flour film had 3x2...
N Jirukkakul
International Food Research Journal

Secado Solar, Valor Agregado para Pequeños Productores de Oregano en el Alto Valle de Río Negro, Argentina

  El consumo de hierbas aromáticas viene registrando un sostenido aumento a nivel mundial en los últimos años, especialmente en los países desarrollados. Las hierbas aromáticas deshidratadas se usan en alimentos; se comercializan en forma de condimentos o...
Claudia Moreno
Hugo Curzel
Mariconda Laura
Biec Marisa
Revista Iberoamericana de Tecnología Postcosecha

Freezing Fruits

  You can freeze most fruits, but the quality of the frozen product depends on the kind of fruit, stage of maturity, and type of pack. Select firm, evenly ripe fruit of the right variety for freezing. Freeze fruit that has a good flavor and color and is at peak ripeness for eating. Freezing...
Mississippi State University Extension
Mississippi State University Extension

Investigation of Yield Regulation of Red Grapes on the Concentration of Some Crucial Wine Components

  An essential concept of making quality wine is that the quality comes from the vineyard. The dissolved materials and components determine the value of wine. Their amount and proportion are essentially influenced by grape variety, terroir, the way of cultivation, weather conditions, grape...
Kinga K. Rácz
Miklós Kállay
Nóra Bakos-Barczi
László Rácz
Csaba Csutorás
Scientific Research Publishing