Food Processing, Dried Food, Frozen Food, Juice & Beverages

Processing of Fresh-Cut Tropical Fruits and Vegetables: A Technical Guide

Fruit and vegetable production and consumption in Asia and the Pacific region have shown a marked upward trend over the past several years. Rising consumer demand in the region has come with greater awareness of food safety issues and increased need for convenience and quality. The fresh-cut...
Jennylynd B. James
Tipvanna Ngarmsak
Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific

Production of Alcohol by Yeast Isolated from Apple, Orange and Banana

The purpose of this study was to isolate wild yeast strains present in different fruits (apple, orange and banana) and to determine the yeast growth and the amount of alcohol production at various glucose concentrations. Three fruits namely apple, banana and orange were selected as natural sources...
Zahida Nasreen
Shaista Jabeen
Muafia Shafique
Shumaila Usman
Tehseen Yaseen
Ammara Yasmeen
Saima Nazir
International Journal of Food and Nutrition Sciences

Effect of Different Roasting Levels and Particle Sizes on Ochratoxin A Concentration in Coffee Beans

Contamination of roasted coffee with ochratoxin A (OTA) is directly related to the processing quality throughout the coffee production chain, from the farming to the roasting processes. The aim of this study was to evaluate the effects of roasting and particle size on the residual concentration of...
Gislaine Oliveira
Daiani Maria da Silva
Rosemary Gualberto Fonseca Alvarenga Pereira
Leandro Carlos Paiva
Guilherme Prado
Luís Roberto Batista
Food Control

Quality of Mangosteen Juice Colored with Mangosteen Pericarp

This study aimed at production of mangosteen juice using mangosteen pericarp as a natural colorant. Furthermore, quality changes of the mangosteen juice during refrigerated storage were investigated. Formula of mangosteen juice was developed based on flavor and color by addition of sucrose and...
S Manurakchinakorn
Y Chainarong
C Sawatpadungkit
International Food Research Journal

Fruit and Vegetable Co-Products as Functional Feed Ingredients in Farm Animal Nutrition for Improved Product Quality

There are significant environmental, economic and social factors favoring the reutilization of fruit and vegetable processing co-products in farm animal nutrition. Current evidence shows that fruit and vegetable processing co-products can be effectively used in farm animal nutrition as functional...
Eleni Kasapidou
Evangelia Sossidou
Paraskevi Mitlianga
Agriculture

Efecto de distintas alternativas de elaboración de vinos de la variedad Tannat sobre la extracción de compuestos fenólicos de la uva

  Este trabajo fue realizado con el objetivo de evaluar el efecto del empleo de alternativas de vinificación sobre la extracción de compuestos fenólicos en uvas de la variedad Tannat. El ensayo se realizó en la vendimia 2011, utilizando 70 kg de uva en cada...
Sofía Traverso
Cecilia Baldi
Natalia Hernández
Guzmán Favre
Gustavo González-Neves
Alimentos Hoy

Optimization of Guava Juice and Powder Production

  Enzyme treatment of guava puree was optimized for yield and clarity by first determining the most effective concentration, then varying both incubation time and temperature. Application of Pectinex Ultra SP-L® was optimal using 700 ppm enzyme for 1.5 hr at 50°C. Clarified guava juice...
Chetan A. Chopda
Diane M. Barrett
UC Davis Department of Food Science and Technology

Moisture Removal Characteristics of Thin Layer Rough Rice Under Sequenced Infrared Radiation Heating and Cooling

  The objective of this study was to investigate the moisture removal characteristics of thin layer rough rice heated by infrared (IR) and cooled with various cooling methods. Thin layer rough rice samples with different initial moisture contents (MCs) were heated using a catalytic IR emitter...
Ragab Khir
Zhongli Pan
James F. Thompson
Adel S. El-Sayed
Bruce R. Hartsough
Mohamed S. El-Amir
Journal of Food Processing and Preservation

Feasibility of Simultaneous Rough Rice Drying and Disinfestations by Infrared Radiation Heating and Rice Milling Quality

  The objective of this study was to investigate the drying characteristics, milling quality, and effectiveness of disinfestation of rough rice under conditions of infrared (IR) radiation heating. Freshly harvested medium grain rice (M202) samples with low (20.6%) and high (25.0%) moisture...
Zhongli Pan
Ragab Khir
Larry D. Godfrey
Richard Lewis
James F. Thompson
Adel Salim
Journal of Food Engineering

Residual Pectinesterase Activity in Dehydrated Onion and Garlic Products

  During the dehydration of onion and garlic products, use of high temperatures is undersirable due to the potential loss of aroma and flavor characteristics. As a consequence, residual pectinesterase (PE) activity may be found in these dehydrated spices. This study reports the presence of PE...
Elisabeth Garcia
Marisa Alviar-Agnew
Diane M. Barrett
UC Davis Department of Food Science and Technology