Food Ingredients, Natural Colors, Natural Flavors, Spices & Herbs

Importancia y Propiedades Fisicoquímicas de la Rosa mosqueta (R. canina, R, rubiginosa): Una Revisión

  Los consumidores cada día exigen productos en sus dietas que no solo aporten los nutrientes requeridos para una vida sana, sino que además son de preferencia aquellos que puedan complementar con propiedades benéficas para la salud. En las últimas décadas...
T. Espinoza
E. Valencia
R. Quevedo
O. Díaz
Scientia Agropecuaria

Potential for Sweet Potato (Ipomoea batatas (L.) Lam.) Single Crosses to Improve Ethanol Production

  The sweet potato (Ipomoea batatas (L.) Lam.) is an important agroenergy source for producing ethanol, which is mainly made from renewable sources through the conversion of mono- and disaccharides (sugarcane, beet, corn, wheat, sweet potato, cassava, etc.). The aim of this research was...
Aline Torquato-Tavares
Ildon Rodrigues-do Nascimento
Irais Dolores Pascual-Reyes
Wesley Rosa-de Santana
Márcio Antônio da Silveira
Revista Chapingo Serie Horticultura

Revalorización de Subproductos del Vino como Contribución a la Industria Alimentaria y al 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 Chaparro3
Revista Alimentos Hoy

Validación de la Metodología Analítica para Determinar la Cuantificación de Taninos en la Pepa de Palta (Persea americana Miller var. Hass) por Cromatografía Líquida de Alta Presión

  En el presente trabajo de investigación intitulado Validación de una metodología analítica para determinar Taninos (Catequina) en pepa de palta (Persea americana Miller var. Hass) por cromatografía liquida de alta resolución” (HPLC), tiene por...
Victor Castro
Noé Costilla
Agroindustrial Science

Impacto Térmico del Secado por Ventana Refractante sobre los Metabolitos Antioxidantes de la Cáscara del Membrillo (Cydonia oblonga L.)

  El contenido de metabolitos tales como fenoles y flavonoides en el membrillo se ha relacionado con efectos de promoción de la salud humana debido a sus propiedades antioxidantes y funcionales. Este estudio tuvo como objetivo investigar el impacto térmico del secado por ventana...
Mario Espinoza
Elvia Gómez
Julio Aguilar
Jhonatan Cabanillas
Miguel Santa
Iris Rodríguez
Raúl Río
Ivette Zuta
Raúl Siche
Agroindustrial Science

Valorization of Apple Pomace by Extraction of Valuable Compounds

  Apple pomace is a promising source of carbohydrates, proteins, amino acids, fatty acids, phenolic compounds, vitamins, and other compounds with a vast range of food applications. This review focuses on the valorization of apple pomace towards the recovery of the main compounds, namely...
Camila A. Perussello
Zhihang Zhang
Antonio Marzocchella
Brijesh K. Tiwari
Comprehensive Reviews in Food Science and Food Safety

New Functional Products with Chickpeas: Reception, Functional Properties

  Objective: The purpose of this study was to develop a technology of meat-vegetable pates based on mutton and poultry byproducts with addition of chickpeas for a functional nutrition of people who are prone to IDA or suffering from it. Methodology: The computer simulation...
Ivan Fiodorovich Gorlov
Tatiana Mikhailovna Giro
Olga Ilinichna Sitnikova
Marina Ivanovna Slozhenkina
Elena Yurievna Zlobina
Ekaterina Vladimirovna Karpenko
American Journal of Food Technology

Enhancement the Stability, Quality and Functional Properties of Rapeseed Oil by Mixing with Non-conventional Oils

  Objective: The main target of this study was to raise stability, quality and functional properties of rapeseed oil by mixing with non-conventional oils, namely apricot kernels, grape seed, tomato seed and wheat germ containing high levels of phytonutrients. Methodology:...
Adel G. Abdel-Razek
Minar M.M. Hassanein
Magdalena Rudzinska
Katarzyna Ratusz
Aleksander Siger
American Journal of Food Technology

Influence of Reduced Phenolics and Simmondsins Contents on Protein Quality of Defatted Jojoba Meal

  Objective: The objectives of this study were to reduce the toxic compounds and polyphenolic compounds in jojoba meal by (1) One solvent with one concentration (100%) and different techniques, (2) Different solvents and different concentrations with the same technique and (3) Illustrate its...
Suzanne M. Wagdy
F.S. Taha
Salma S. Omar
American Journal of Food Technology

Studies on the Application of Nano-fortified Interesterified Olein: Stearin Vegetable Butter in Biscuits Preparation and Its Nutritional Evaluation

  Objective: This study is concerned about using nanotechnology in the preparation and fortification of vegetable butter (margarine) in order to improve the absorption and bioavailability of added nutrients and hence to increase the nutritional value of food products. Methodology: Olein:...
Youssef El-Shattory
Ghada A. Abo-Elwafa
Saadia M. Aly
Mervat I. Foda
Wafaa K. Bahgaat
Amany E. Hegazy
I.H. Badawy
American Journal of Food Technolog