Functional Foods, Nutraceutical, Nutrients

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

Influencia de la Materia Prima para La Elaboración de Jugo Manzana en La Síntesis de Polifenoloxidasa Y Compuestos de Sabor

  Gran parte de la producción de manzana en México ( 30%) se emplea para la producción de jugos y néctares. En el jugo elaborado a base de manzana, el sabor y el color son parámetros de calidad importantes, los cuales son afectados durante...
Yazmín Arleth Guillén Ramos
Mirna Villegas Pérez
Guadalupe Isela Olivas Orozco
Loreto Robles Hernández
Ana Cecilia González Franco
Abelardo Núñez Barrios
Nora Aideé Salas Salazar
Interciencia

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

Functional and Pasting Characteristics of Modified Water Yam Flour (Diocorea alata)

  Autoclaving-cooling treatment was introduced in order to produce the physically modified water yam flour. Water yam (Dioscorea alata) tuber of three varieties (purple, yellow, and white) were autoclaved-cooled (3 cycles) prior to the determination of their functional and ...
R. Rosida
Harijono
T. Estiasih
E. Sriwahyuni
International Food Research Journal

Effect of Fermentation on Physicochemical and Antinutritional Factors of Complementary Foods from Millet, Sorghum, Pumpkin and Amaranth Seed Flours

  In this study, effect of natural fermentation using different fermentation time (0-36 h) on physicochemical and functional properties as well as  antinutritional factors on complementary foods formulated from pumpkin seeds, amaranth, finger millet and sorghum grains was ...
J.E. Simwaka
M.V.M. Chamba
Z. Huiming
K.G. Masamba
Y. Luo
International Food Research Journal

Dietary Fiber and Total Phenolic Content of Selected Raw and Cooked Beans and Its Combinations

  Beans are distinctive among a diverse and broad class of legumes. Certain health products claimed their products are high in dietary fibers and total phenolic content (TPC) because they applied bean combinations. This study aimed to determine the dietary fibers and TPC of raw...
C. X. Tan
A. Azrina
International Food Research Journal