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

Extracción Asistida por Ultrasonido de Compuestos Fenólicos de Semillas de Chia (Salvia hispanica L.) y Su Actividad Antioxidante

  La extracción de compuestos fenólicos se realizó desde semillas de chía (Salvia hispanica L.) con dos disolventes (metanol y n-hexano) con o sin ultrasonido de alta intensidad. Esta se realizó en forma convencional sólido-líquido y con...
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

Folates in Fruits and Vegetables: Contents, Processing, and Stability

  Folates play a key role in human one-carbon metabolism and are provided by food. It is well established that folates are beneficial in the prevention of neural tube defects and cardiovascular and neurodegenerative diseases. Fruits and vegetables, and especially green vegetables, are the main...
Nicolas Delchier
Anna-Lena Herbig
Michael Rychlik
Catherine M.G.C. Renard
Comprehensive Reviews in Food Science and Safety

Effects of Enrichment with Globe Artichoke Roots and Jerusalem Artichoke Tubers on Nutritional and Functional Properties of Whey Beverages

  Whey is a major by-product obtained from cheese manufacture often disposed as waste. Whey has the capability to work as an antioxidant, antitumor, hypolipidemic, antihypertensive, chelating agent and antiviral. Traditionally Globe artichoke roots (Cynara scolymus L.) and Jerusalem artichoke...
Hoda Mahrous
Wedad M. El-Kholy
Mahmoud A. Al-Saman
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

Phytochemical Investigation and Taxonomic Evaluation of Some Medicinal Plants

  The present study has been designed with the objective to investigate the morphological characters of ten local medicinal plants for the preparation of artificial key and phytochemical analysis including determination of the presence of antioxidant potential. The powdered plant was...
Sanghamitra Sanyal
Sweta Roy
American-Eurasian Journal of Agricultural & Environmental Sciences

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

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