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

Evaluation of in vitro Antioxidant Activities of Lemon Juice for Safety Assessment

  Safety assessments of branded lemon juice are currently evaluated with parameters such as the formalin index, acidity, Brix, pH and dry content. In this study, other parameters such as vitamin C, antioxidant and phenolic compoundswere evaluated to introduce some new and reliable...
Mannan Hajimahmoodi
Maliheh Aliabadipoor
Ghazaleh Moghaddam
Naficeh Sadeghi
Mohammad Reza Oveisi
Behrooz Jannat
American Journal of Food Technology

Effective Jam Preparations from Watermelon Waste

  Watermelon waste materials remained one of the important food grade agro-wastes generated by most hospitality industries in Southeast Asia and particularly in Malaysia. Jam was prepared from watermelon rind with different flavours (vanilla, pineapple, strawberry, lemon and no flavour). Five...
A.M. Souad
P. Jamal
K. S. Olorunnisola
International Food Research Journal

Optimization of Cocoa Beans Roasting Process Using Response Surface Methodology Based on Concentration of Pyrazine and Acrylamide

  Roasting is an important process that contribute to formation of flavour compounds in cocoa beans. Pyrazines, a by-product of Maillard reaction is one of the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide are also...
D.M.H. Farah
A.H. Zaibunnisa
Misnawi
International Food Research Journal

Infuencia de La Materia Prima para La Elaboración de Jugo de 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

Desarrollo de Una Bebida Eenergizante con Pulpa de Tomate de Árbol (Solanum betaceum)

  Las bebidas energizantes han sido creadas para incrementar la resistencia física, proveer mayor concentración, evitar el sueño y proporcionar sensación de bienestar. El objetivo de esta investigación fue el desarrollo de una bebida energizante con inclusi...
Alexia Torres
Julieta Guinand
Suhey Pérez
Revista Venezolana de Ciencia y Tecnología de Alimentos

Pretratamiento de Residuos de Plátano (Musa paradisiaca (L.) AAB) y Arracacha (Arracacia xanthorrhiza Bancroft) para La Obtención de Azúcares Fermentables

  El raquis de plátano Musa paradisiaca L. (AAB) y el tallo cilíndrico corto (cepa) que posee la arracacha (Arracacia xanthorrhiza Bancroft) son los principales residuos generados durante el manejo poscosecha en la región del Tolima (Colombia). Muestras secas fueron...
Darwin Carranza Saavedra
Jorge Andrés Alvarado Núñez
Daniel Alexander Méndez Reyes
Claudia Patricia Valenzuela Real
José Fernando Solanilla Duque
Revista Venezolana de Ciencia y Tecnología de Alimentos

Flavonoid Profiles of Wild Grapes Native to Japan: Vitis coignetiae Pulliat and Vitis ficifolia Bunge var. ganebu Hatusima

  Flavonoids are a group of natural compounds in plants with versatile health benefits for humans. Grapes are a dietary source of flavonoids and the flavonoid components in grape berries can depend on the grape species and cultivar. In this experiment, proanthocyanidins, flavonols, and...
Shuji Shiozaki
Kazunori Murakami
Agricultural Sciences

Pressurized Liquid Extraction of Antioxidant Compounds from Green Tea

  Background and Objective: India is the second largest producer of green tea. The green tea is a major source of health promoting antioxidant group (catechins). The main aim of the present study was to extract green tea antioxidant rich extract by using pressurized extraction technique for...
Swapnil Ganesh Jaiswal
Satyanarayan Naik
American Journal of Food Technology

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