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

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

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

  The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes…), considering the types established in the European legislation and some other vegetable-based...
Dahlia Daher
Soléne Le Gourrierec
Concepción Pérez-Lamela

Retrospective Analysis of Moringa Leaf as a Substitute to Ethylene Gas in Hastening Ripening of Banana Fruit

  Objective: The objective of this experiment was to study the knowledge, skills and traditional experiences of the farmers on the post harvest handling and management of Giant Cavendish banana fruit. The study further studied the effects of Moringa leaves in ripening and...
Betewulign Eshetu Ademe
Agena Anjulo Tanga
American Journal of Food Technology

Influence of Nano-encapsulation on Chemical Composition, Antioxidant Activity and Thermal Stability of Rosemary Essential Oil

  Background: Herbs have been used for several purposes i.e., flavorings, beverages, repellents, fragrances, cosmetics and for their medicinal properties. Now a days, the interest in herbs has considerably increased, particularly as a natural source of flavor and antioxidants for the...
Ahmed M.S. Hussein
Mohie M. Kamil
Shereen N. Lotfy
Khaled F. Mahmoud
Fathy M. Mehaya
Ayman A. Mohammad
American Journal of Food Technology

Influence of the Incorporation of Potato Granule on Quick-Frozen Dumpling Wrappers

  Background and Objective: Quick-frozen dumpling is widely consumed in China. Inclusion Potato Granule (PG) into dumpling wrappers will extend utilization of this cheap flour in the staple food. The objective of this study was to evaluate the feasibility of partial substitution of wheat...
Hua Zhang
Ruiqian Duan
Xuewei Zhao
Yanyan Zhang
American Journal of Food Technology