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

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

Production of Good Quality Wine from Single and Mixture of Fruit Peels

  Processing fruits into juices and related products generates a lot of wastes in form of peels which cause disposal problems. This paper summarizes the outcomes of a study of an alternative utilization of these wastes into wine making that could tremendously minimize financial disposal...
J. Balamaze
J. Wambete
African Journal of Food, Agriculture, Nutrition and Development

Estabilidad de Antocianinas durante el Almacenamiento de Jugos de Arándanos

  Antecedentes: Los arándanos y productos de arándano tienen alto valor nutricional, especialmente por su alto contenido de antocianinas. Estas son potentes antioxidantes y poseen alta capacidad de secuestrar radicales libres. Así, los arándanos y productos de ar...
Luz Marina Zapata
Juan Manuel Castagnini
Carlos Fabio Quinteros
Evelin Carlier
Mariana Jimenez-Veuthey
Cecilia Cabrera

Isolation, Composition, Structure, Properties,Modifications, and Uses of Yam Starch

  Starch is the major carbohydrate in yam tubers and can amount up to 80% of the dry matter. The starch quality determines the quality of food and industrial products made from yam tubers. This review summarizes the present knowledge of the isolation, composition, structure, property,...
Fan Zhu
Comprehensive Reviews in Food Science and Food Safety