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

Potencial de Cruzas Simples de Camote (Ipomoea batatas (L.) Lam.) para Mejorar la Producción de Etanol

  El camote (Ipomoea batatas (L.) Lam.) es una fuente agroenergética de importancia para la producción de etanol, el cual es producido principalmente a partir de fuentes renovables mediante la conversión de mono y disacáridos (caña de azúcar, betabel,...
Aline Torquato-Tavares
Ildon Rodrigues-do Nascimento
Irais Dolores Pascual-Reyes
Wesley Rosa-de Santana
Márcio Antônio da Silveira
Revista Chapingo Serie Horticultura

Actividad Antibacteriana del Aceite Esencial de Oégano (Lippia berlandieri) Contra la Bacteria Fitopatógena Xanthomonas Euvesicatoria

  Xanthomonas euvesicatoria es la bacteria agente causal de la marchitez bacteriana en hojas, raíces y frutos de chile jalapeño. Se realizó la identificación de este patógeno en las semillas de chile jalapeño provenientes de Delicias,...
Alba Chavez-Dozal
Hugo A. Morales
Soum Sanogo
Armando Segovia-Lerma
Geoffrey B. Smith
Medio Ambiente y Desarrollo Sustentable

In vitro Antioxidant Activity and Cytotoxicity of Sequential Extracts from Selected Black Pepper (Piper nigrum L.) Varieties and Piper Species

  Present study evaluated in vitro antioxidant activity and cytotoxicity of four important Piper species (P. nigrum L., P. chaba Hunter, P. longum L. and P. colubrinum Link.) and six black pepper varieties (Sreekara, Subhakara, IISR Malabar Excel, Panniyur-1, Panchami and IISR ...
D. Sruthi
T. John Zachariah
International Food Research Journal

Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time

  The use of additives (trona solutions) in pretreatment of stored trifoliate yam in order to reduce cooking time and evaluation of quality characteristic of the resultant flours were studies. Selected tubers of trifoliate yam were cleaned and cut into chunks of 5 cm each. The cut portions...
Clifford I. Owuamanam
Chinyere I. Iwuoha
Ngozika C. Onuegbu
Chika C. Ogueke
Justina N. Nwosu
American Journal of Food Technology

Effect of Fungal Infection on Fatty Acid Contents of the Stored Green Coffee Beans

  Coffee beans exposed to infection by microorganisms during storage, especially fungal infection which cause great damage to beans. This research aimed at studying the bad effect of fungal infection of stored coffee beans at the eastern zone of Saudi Arabia. Result showed that coffee beans...
Amira Hassan Abdullah Al-Abdalall
Amal Abdulaziz Al-Juraifani
American Journal of Food Technology

Múltiples Formas de Aprovechar los Beneficios de Moringa (Moringa oleifera Lam.)

  Moringa (Moringa oleifera Lam.), valorada por sus propiedades nutritivas y medicinales, es una planta cultivada en varias regiones tropicales del mundo. Cada parte de la planta es utilizada para diversos usos: sus hojas poseen proteínas, vitaminas y minerales, por...
Olivia Estrada-Hernández
Ofelia Adriana Hernandez-Rodríguez
Víctor Manuel Guerrero-Prieto
Technociencia Chihuahua

Evaluation of Antioxidant Activities and Determination of Bioactive Compounds in Two Wild Edible Termitomycetes (T. microcarpus and T. heimii)

  Mushrooms have a long traditional use in many countries. They are food full of proteins, rich in vitamin B, rich in different minerals and have almost all essential amino acids. Mushrooms have been reported as useful in preventing diseases such as hypertension, hypercholesterolemia...
G. Johnsy
V. Kaviyarasan
World Journal of Dairy & Food Sciences

Nutritional Quality of Olives and Olive oil Produced in the Serra Da Mantiqueira from Brazil

  The olive tree (Olea europaea L.) is one of the oldest fruits grown by man. Its fruit can be processed into olive oil or treated properly and serve directly for the in natura consumption in the form of olives. Extracted from the olive, the olive oil is highly valued in the...
Ângelo Albérico Alvarenga
Joyce Ludimila da Cruz
Adelson Francisco de Oliveira
Luiz Fernando de Oliveira da Silva
Emerson Dias Gonçalves
Paulo Márcio Norberto
Agricultural Sciences

Authentication of Avocado Oil (Persea americana Mill.) Using Differential Scanning Calorimetry and Multivariate Regression

  The potential application of Differential Scanning Calorimetry (DSC) combined with multivariate calibration was used to verify adulteration of avocado oil from Indonesian avocado cultivars with Refined Bleached Deodorized Palm Superolein (RBDPSO). Avocado oil and adulterant were...
Luthfia Indriyani
Abdul Rohman
Sugeng Riyanto
Asian Journal of Agricultural Research

Caracterización Sensorial de Salsa a Base de Hongos (Pleurotus ostreatus) Mediante la Técnica Perfil Flash

  El Pleurotus ostreatus es un hongo comestible de cultivo relativamente fácil, composición nutricional equilibrada y con excelentes características sensoriales. Es cultivado en Europa, Asia, Norteamérica y recientemente en América latina. Posee la capacidad...
Reynaldo Justino Silva Paz
María Alicia Huamán Llaja
Karen Hurtado de Mendoza Merino
Noemí Bravo Araníbar
Alex Samuel Silva Baigorria
Revista Venezolana de Ciencia y Tecnología de Alimentos