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

Revalorizacion de Subproductos del Vino como Aporte a la Industria de Alimentos y a un Desarrollo Sostenible

  En la industria vinícola por cada litro de vino producido se obtienen aproximadamente 13 litros de residuos, subproductos que generan impacto ambiental. Por lo anterior, el objetivo de este estudio fue extraer los compuestos fenólicos presentes en el bagazo de uva (...
Diana Chaves
Steven Terranova
Patricia Chaparro
Revista de la Asociación Colombiana de Ciencia Tecnología de Alimentos

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

Classification of Processing Asparagus Sections Using Color Images

  Impartial classification of Asparagus sections (Asparagus officinalis L.), for the purpose of obtaining desired tip to stem pieces ratio in final product, is extremely important to the processing industry. Thus, there is a need to develop a technique that is able to objectively discern...
Irwin R. Donis-González
Daniel E. Guyer

El Mercado de Duraznos en Conserva en El Salvador

  El consumidor salvadoreño presenta cada vez más tendencia a comprar productos fáciles a preparar con el fin de ahorrar tiempo, por lo que siempre existe una demanda constante de productos en conserva. En la actualidad, los supermercados nacionales presentan una tendencia...

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

Effects of Postharvest Curing Treatment on Flesh Colour and Phenolic Metabolism in Fresh-cut Potato Products

  The flesh colour and phenolic metabolism in potato tuber during curing and after cut were investigated. Result indicated that postharvest curing not only changed phenolic metabolism during curing, but also improved fresh-cut colour for 12 days after fresh cut. Significantly lower PAL and...
Qingguo Wang
Yu Cao
Lili Zhou
Cai-Zhong Jiang
Yanyan Feng
Shaochong Wei

Cultivation of Tomato

  Tomato is one of the most widely cultivated crops in the world. It is an important source of vitamins and an important cash crop for smallholders and medium-scale commercial farmers. This Agrodok focuses on good practices for growing a healthy tomato crop and obtaining a reasonably steady...
Shankara Naika
Joep van Lidt de Jeude
Marja de Goffau
Martin Hilmi
Barbara van Dam

Quality of Waterjet- and Blade-Cut Romaine Salad

  Cutting operations for fresh-cut produce are usually accomplished by stainless steel knives. Waterjet cutting employs a very small stream of high-pressure water, and the type of nozzle, conveyor speed, and water pressure are the main factors that affect the quality of the cut. Two tests were...
M.I. Cantwell
A.A.M. Melo
G. Hong
S. Klose
University of California