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

Study of Varietal Influence Post Conservation on Biochemical and Sensory Qualities of Attiéké and Boiled Cassava (Manihot esculenta Crantz)

  Cassava root is shortly preserved after harvesting due to its tanning and rapid physiological decomposition. Consequently, the commercial value is reduced and the craving of its finishes products. With an aim of improving physiological quality, post harvest food value “the effects of...
Pierre Martial Thierry Akely
Yves Djina
Brou Roger Konan
Kady Irie
Lucien Patrice Kouame
N’guessan Georges Amani
Agricultural Sciences

Análisis de Las Características Físicas y Químicas del Fruto de Mango (Mangifera indica L.) “Bocado” de Tres Localidades del Estado Cojedes, Venezuela

  El mango Bocado es un fruto subutilizado a escala industrial, a pesar de que en el país posee una elevada productividad. Su aprovechamiento se ha limitado al desarrollo de productos artesanales, como jaleas, mermeladas, licores, encurtidos de mango verde y pulpa concentrada. En este...
Elba Milagros Garrido
Tonny García Rujano
Alexia Torres
Elba Sangronis
José Antonio Martínez
Luis Carlos Chaparro
Loreidys Sánchez
Revista Venezolana de Ciencia y Tecnología de Alimentos

Evaluación Sensorial de Láminas de Mango (Manguifera indica L. cv. Keitt) Fortificadas con Cloruro de Calcio Mediante Deshidratación Osmótica con Pulsos de Vacío

  Se evaluó el efecto de la fortificación con cloruro de calcio (CaCl2) de láminas de mango por medio de la deshidratación osmótica con pulsos de vacío, sobre los atributos sensoriales color, sabor y textura (dureza). Se utilizaron frutos de mango del...
Richard Alejandro Gómez
Revista Venezolana de Ciencia y Tecnología de Alimentos

Frutos Tropicales como Fuente de Carotenoides: Biosíntesis, Composición, Biodisponibilidad y Efectos del Procesamiento

  Los carotenoides son compuestos sintetizados a partir del isopentenil difosfato y pueden ser encontrados en una gran diversidad de frutos. Estos pigmentos han sido de interés por sus beneficios en la salud y sus aplicaciones en la industria alimentaria. Existen muchos factores que...
Tania Chacón Ordóñez
Patricia Esquivel Rodríguez
Revista Venezolana de Ciencia y Tecnología de Alimentos

Standardization of Cassava Mahewu Fermentation and Assessment of The Effects of Iron Sources Used for Fortification

  Cassava root is the main staple for 70% of the population in Mozambique, particularly in inaccessible rural areas, but is known to be low in iron. Anaemia is a public health problem in mothers and preschool children in Mozambique and up to 40% of these cases are probably due to dietary iron...
E. M. Salvador
C. M. E. McCrindle
E. M. Buys
V Steenkamp
African Journal of Food, Agriculture, Nutrition and Development

Prediction of Papaw Moisture Ratio during Hot Air-drying: GMDH vs. Mathematical Modeling

  The main objective of this work was prediction of the moisture content of papaw during hot air-drying in a cabinet dryer using both mathematical and GMDH (group method of data handling). The influence of air temperatures (40, 50 and 60°C) and fruit slices thickness (3, 5, 7 mm) on...
A. R. Yousefi
N. Ghasemian
International Food Research Journal

Effect of Extraction Solvent on Total Phenolic Content, Total Flavonoid Content, and Antioxidant Activities of Algerian Pomace Olive Oil

  The present study was aimed to investigate the effect of extraction solvent on oil yield, phenolic, flavonoid content and antioxidant activities. For this purpose, two-phases pomace olive were subjected to solvent extraction using solvents of different polarities (Acetone, Hexane, methanol...
R. Ferhat
A. Lekbir
H. Ouadah
M.A. Kahoul
L. Khlalfa
S. Laroui
O. Alloui-Lombarkia
International Food Research Journal

Optimization of Roasting Time and Temperature for Brewed Hararghe Coffee (Coffea Arabica L.) Using Central Composite Design

  This study was conducted to optimize roasting time and temperature that would result in acceptable quality of brewed Hararghe coffee in terms of different sensory attributes. A Face Centered Central Composite Design (FCCD) was used to carry out the study. Coffee beans were roasted in oven...
A. Anisa
W.K. Solomon
A. Solomon
International Food Research Journal

Influencia de La Materia Prima para La Elaboración de Jugo de Manzana en La Síntesis de Polifenoloxidasa y Compuestos de Sabor

  Gran parte de la producción de manzana en México ( 30%) se emplea para la producción de jugos y néctares. En el jugo elaborado a base de manzana, el sabor y el color son parámetros de calidad importantes, los cuales son afectados durante el proceso de...
Yazmín Arleth Guillén Ramos
Mirna Villegas Pérez
Guadalupe Isela Olivas Orozco
Loreto Robles Hernández
Ana Cecilia González Franco
Abelardo Núñez Barrios
Nora Aideé Salas Salazar
Interciencia

Optimization of Cocoa Beans Roasting Process Using Response Surface Methodology Based on Concentration of Pyrazine and Acrylamide

  Roasting is an important process that contribute to formation of flavour compounds in cocoa beans. Pyrazines, a by-product of Maillard reaction is one of the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide are also...
D.M.H. Farah
A.H. Zaibunnisa
Misnawi
International Food Research Journal