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

Propiedades nutrimentales del camote (Ipomoea batatas L.) y sus beneficios en la salud humana

  El camote es un vegetal de interés en la actualidad, debido a que es considerado un alimento funcional por su composición nutrimental y bajos costos de producción en el país. Sus aplicaciones en la industria a nivel mundial son cada vez mayores, siendo utilizado...
Adria Renee Vidal
Alejandra Linaloe Zaucedo-Zuñiga
Margarita de Lorena Ramos-García
Revista Iberoamericana de Tecnología Postcosecha

Food Packaging: A Comprehensive Review and Future Trends

  Innovations in food packaging systems will help meet the evolving needs of the market, such as consumer preference for “healthy” and high-quality food products and reduction of the negative environmental impacts of food packaging. Emerging concepts of active and intelligent...
Jia‐Wei Han
Luis Ruiz‐Garcia
Jian‐Ping Qian
Xin‐Ting Yang
Comprehensive Reviews in Food Science and Food Safety

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

  The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait...
Ahsan Hameed
Syed Ammar Hussain
Muhammad Umair Ijaz
Samee Ullah
Imran Pasha
Hafiz Ansar Rasul Suleria
Comprehensive Reviews in Food Science and Food Safety

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

  Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes worldwide. Polyphenols are the predominant bioactive components with multifold bioactivities in diverse common bean cultivars. Phenolic acids, flavonoids, and proanthocyanidins are the main polyphenols in...
Qiong‐Qiong Yang
Ren‐You Gan
Ying‐Ying Ge
Dan Zhang
Harold Corke
Comprehensive Reviews in Food Science and Food Safety

Dynamic Changes in Health-Promoting Properties and Eating Quality During Off-Vine Ripening of Tomatoes

  Tomato (Solanum lycopersiconL.) fruit is rich in various nutrients, vitamins and health-promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in...
Mohammed Wasim Siddiqui
Isabel Lara
Riadh Ilahy
Imen Tlili
Asgar Ali
Fozia Homa
Kamlesh Prasad
Vinayak Deshi
Marcello Salvatore Lenucci
Chafik Hdider
Comprehensive Reviews in Food Science and Food Safety

Chemical and Technological Studies on Pink Grapefruit (Citrus paradise L.) Peels. 2- Physicochemical Properties and Technological Quality of Cake Fortified with Different Levels of Pink Grapefruit (Citrus paradise L.) Peels Powder

  Grapefruit is considered a fruit of good nutritional value provide us with many useful nutrients and has many benefits in the food processing. Also the grapefruit peels contain innumerable nutrients and used in the making of jam and desserts. The current study aimed to utilize the whole...
Manal A.M. Hassan
S.M. Hussein
World Journal of Dairy & Food Sciences

Iceplant as Antioxidant/ Anticancer and Functional Food

  In this study the first target is to study the phenolic content, antioxidant and anticancer activities of iceplant phenolics extract, where the second one is to incorporate of iceplant powder in cookies by substituting 2, 4 and 6% of wheat flour. Physical characteristics and sensory...
Rowida Y. Essa
E.M. Elsebaie
World Journal of Dairy & Food Sciences

Evaluación del desempeño de un secador solar directo sobre semillas de cacao (Theobroma cacao L.)

  Se desarrolló un secador solar directo con un diseño basado en dispositivos deshidratadores rudimentarios de uso regular, en granjas cacaoteras de Tabasco; con el objetivo de evaluar su desempeño en la obtención de cacao seco conforme a la NMX-F-352-S-1980,...
Enrique Romero Frasca
José Roberto Álvarez Vargas
Nerissa Ferrer Carrera
Avances en Investigación Agropecuaria

Efecto del proceso de malteado en la calidad y estabilidad de una bebida de quinua (Chenopodium quinoa Willd) y mango (Mangifera indica)

  La quinua es un grano andino con alto valor nutricional, que puede ser incorporado con otros productos alimentarios como frutas, las cuales pueden aportar otros nutrientes que permiten obtener nuevos productos. El objetivo de este trabajo fue evaluar el efecto del proceso de malteado de la...
Nidia Casas Forero
Yuri Natalia Salgado
Diana Cristina Moncayo
Sandra Patricia Cote
Agroindustrial Science

Production and evaluation of flours and crunchy snacks from sweet potato (Ipomea batatas) and maize flours

  The present study was conducted to assess the suitability of blends of two sweet potato (creamand yellow- flesh) varieties and maize flours in the preparation of crunchy snacks. Each of the sweet potato varieties was prepared into flour and separately blended with 0, 30 and 50% of maize...
A. A. Olapade
O. A. Ogunade
International Food Research Journal