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

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

Effect of Germination and Heat Treatment on Chemical Composition and Bioactive Components of Fenugreek Seeds

  Fenugreek (Trigonella foenum-graecum) can be considered as a good source of many nutrients such as protein, dietary fibers, minerals and polyphenols along with high antioxidant activity but despite its promised nutritional value most people do not prefer it in their diets due to presence of...
Magda S. Sharara
World Journal of Dairy & Food Sciences

Determinación de las Propiedades Fisicoquímicas y Bromatológicas del guyano 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

Revalorizacion de Subproductos del Vino como Aporte a la Industria de Alimentos 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 de la Asociación Colombiana de Ciencia Tecnología de Alimentos

Identification of Pesticide Residue level in Lettuce Based on Hyperspectra and Chlorophyll Fluorescence Spectra

  Fast identification of pesticide residue level in lettuce leaves plays a key role in the test of food safety. In order to identify the different concentrations pesticide residues of lettuce leaves in a fast and nondestructive way, the hyperspectra coupled with chlorophyll fluorescence...
Sun Jun
Zhou Xin
Mao Hanping
Wu Xiaohong
Zhang Xiaodong
Gao Hongyan
International Journal of Agricultural and Biological Engineering

Commercial Production of Staked Tomatoes in the Southeast

  Contents:  Getting Started Cover Cropping  Production Systems  Equipment  Fumigation  Fertilization  Transplants Transplanting  Steaking and Trellising  Pruning Pest Management  Physiological Disorders Harvesting  Cleaning and Grading...
North Carolina Cooperative Extension Service
North Carolina Cooperative Extension Service

Mathematical Modeling of Thin Layer Drying of Green Plantain (Musa paradisiaca L.) Peel

  In this work green plantain peel was characterized in terms of moisture, and dry basis hemicellulose (HC), cellulose, lignin, crude fiber (CB), crude protein (CP), ether extract (EE), starch, nitrogen free extract (NFE), total digestible nutrients (TDN) and ash. According to the high...
A. M. Faneite
A. Rincón
A. Ferrer
I. Angós
G. Arguello
International Food Research Journal

Summary Report on Potential for Wine Tourism in Bolivia

  Wine tours are currently the principal tourism offer in the Tarija region however wine tourism activities at the Bolivian wineries will need to be further developed with clear differentiation between the visitor experiences available at different wineries if they are to attract more wine...
CBI Market Intelligence
CBI Ministry of Foreign Affairs