Functional Foods, Nutraceutical, Nutrients

Almond Polyphenols: Methods of Analysis, Contribution to Food Quality, and Health Promotion

  Almond is a nutrient-dense tree nut recognized for its favorable lipid profile, vitamin E content, and polyphenols. The objectives of this review were to determine the polyphenols reported in almond, summarize the methods of analysis, and determine the polyphenol contribution to almond...
Bradley W. Bolling
Comprehensive Reviews in Food Science and Food Safety

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

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

Production of Good Quality Wine from Single and Mixture of Fruit Peels

  Processing fruits into juices and related products generates a lot of wastes in form of peels which cause disposal problems. This paper summarizes the outcomes of a study of an alternative utilization of these wastes into wine making that could tremendously minimize financial disposal...
J. Balamaze
J. Wambete
African Journal of Food, Agriculture, Nutrition and Development

Comparison of Physico-Chemical Quality of Different Strawberry Cultivars at Three Maturity Stages

  Comparison of physico-chemical quality of strawberry fruit cv. Praratchatan 60, 72 and 80 at 25, 50 and 75% color break was investigated. Strawberry fruit cv. Praratchatan 60 and 72 had prominent numbers of conic-shaped fruit which were 77.78 and 62.22%, respectively, while moderate numbers...
D. Boonyakiat
C. Chuamuangphan
P. Maniwara
P. Seehanam
International Food Research Journal

Efecto del Tiempo de Almacenamiento sobre Propiedades Fisicoquímicas y Antioxidantes de Productos Derivados del Fruto Agraz (Vaccinium Meridionale Swartz)

  Antecedentes: Agraz es una baya globosa, de color púrpura intenso cuando está madura. Posee alta capacidad antioxidante comparada con bayas del mismo género, atribuido al contenido de compuestos polifenólicos. Objetivo: Evaluar la composición, actividad...
Yuly Nataly Franco Tobón
Benjamín Rojano
Andrés Felipe Alzate Arbeláez
Claudia Estela Restrepo Florez
Diana Marsela Rivero Barrios
María Elena Maldonado Celis
Vitae

Estabilidad de Antocianinas durante el Almacenamiento de Jugos de Arándanos

  Antecedentes: Los arándanos y productos de arándano tienen alto valor nutricional, especialmente por su alto contenido de antocianinas. Estas son potentes antioxidantes y poseen alta capacidad de secuestrar radicales libres. Así, los arándanos y productos de ar...
Luz Marina Zapata
Juan Manuel Castagnini
Carlos Fabio Quinteros
Evelin Carlier
Mariana Jimenez-Veuthey
Cecilia Cabrera
Vitae

Isolation, Composition, Structure, Properties,Modifications, and Uses of Yam Starch

  Starch is the major carbohydrate in yam tubers and can amount up to 80% of the dry matter. The starch quality determines the quality of food and industrial products made from yam tubers. This review summarizes the present knowledge of the isolation, composition, structure, property,...
Fan Zhu
Comprehensive Reviews in Food Science and Food Safety

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