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

Nutritional Quality of Olives and Olive oil Produced in the Serra Da Mantiqueira from Brazil

  The olive tree (Olea europaea L.) is one of the oldest fruits grown by man. Its fruit can be processed into olive oil or treated properly and serve directly for the in natura consumption in the form of olives. Extracted from the olive, the olive oil is highly valued in the...
Ângelo Albérico Alvarenga
Joyce Ludimila da Cruz
Adelson Francisco de Oliveira
Luiz Fernando de Oliveira da Silva
Emerson Dias Gonçalves
Paulo Márcio Norberto
Agricultural Sciences

Authentication of Avocado Oil (Persea americana Mill.) Using Differential Scanning Calorimetry and Multivariate Regression

  The potential application of Differential Scanning Calorimetry (DSC) combined with multivariate calibration was used to verify adulteration of avocado oil from Indonesian avocado cultivars with Refined Bleached Deodorized Palm Superolein (RBDPSO). Avocado oil and adulterant were...
Luthfia Indriyani
Abdul Rohman
Sugeng Riyanto
Asian Journal of Agricultural Research

Caracterización Sensorial de Salsa a Base de Hongos (Pleurotus ostreatus) Mediante la Técnica Perfil Flash

  El Pleurotus ostreatus es un hongo comestible de cultivo relativamente fácil, composición nutricional equilibrada y con excelentes características sensoriales. Es cultivado en Europa, Asia, Norteamérica y recientemente en América latina. Posee la capacidad...
Reynaldo Justino Silva Paz
María Alicia Huamán Llaja
Karen Hurtado de Mendoza Merino
Noemí Bravo Araníbar
Alex Samuel Silva Baigorria
Revista Venezolana de Ciencia y Tecnología de Alimentos

Aprovechamiento de los Residuos del Membrillo (Cydonia oblonga L.) como Fuente de Compuestos Bioactivos

  Nuestras ciudades generan cada vez más cantidad de residuos cuya disposición final se realiza en botaderos a cielo abierto constituyendo un problema para la salud pública, además los elevados volúmenes suponen importantes costos de recolección. Pese...
Mario Espinoza
Elvia Gómez
Julio Aguilar
Jhonatan Cabanillas
Miguel Santa Cruz
Iris Rodríguez
Raúl Ríos
Ivette Zuta
Raúl Siche
Agroindustrial Science

Capacidad Antioxidante y Contenido de Fenoles Totales en Café y Subproductos del Café Producido y Comercializado en Norte de Santander (Colombia)

  Antecedentes: El café, una de las bebidas más consumidas en el mundo, contiene varios compuestos bioactivos como los antioxidantes, que han demostrado eficacia en reducir la incidencia de enfermedades crónicas y neurodegenerativas. Como Norte de Santander es la...
Libia Foncesa-García
Lilia S. Calderón-Jaimes
María E. Riviera
Revista de las Facultades de las Ciencias Farmacéuticas y Alimentarias

Efecto de la Temperatura y Radiación Ultravioleta de Onda Corta en el Contenido de Ácido L-ascórbico en Zumo de Naranja (Citrus sinensis)

  Durante el procesado de zumo de naranja se producen pérdidas considerables de vitamina C, disminuyendo así la cantidad de este compuesto con amplia actividad biológica. El objetivo de este estudio fue determinar un modelo matemático que permita describir la tasa...
Acurio Liliana
Villacís José
Salazar Diego
Pérez Lander
Valencia Alex
Revista Alimentos Hoy

Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products

  Fresh juices are highly popular beverages in the global food market. They are perceived as wholesome, nutritious, all-day beverages. For a fast growing category of premium juice products such as cold-pressed juices, minimal-processing nonthermal techniques such as ultraviolet (UV)...
Tatiana Koutchma
Vladimir Popovi´
Valquiria Ros-Polski
Anthony Popielarz
Comprehensive Reviews in Food Science and Food Safety

Nano-encapsulation Efficiency of Lemon and Orange Peels Extracts on Cake Shelf Life

  Bioactive compounds of citrus fruit (Citrus unshiu) by-product such as orange and lemon peels extract were investigated. Antioxidant activity of orange and lemon peels extract were compared with BHT and "-tocopherol at different concentrations levels. The highest antioxidant...
Khaled F. Mahmoud
Mona A. Ibrahim
El-Demery Mervat
Hamdy A. Shaaban
Mohie M. Kamil
Nefisa A. Hegazy
American Journal of Food Technology

Use of Carbonized Seed Hulls as Alternative to Bleaching Clay During Miscella Bleaching of Oils

  Soybean oil (SBO) was miscella bleached in hexane using carbonized hulls of Jojoba (Jo), Jatrova (Ja), Peanuts (PN) and Pistachios (P) as alternatives to bleaching clays. Evaluation of bleached crude SBO with carbonized hulls was based on their delta-Free Fatty Acids ()FFA), ...
Mona El-Hamidi
F.S. Taha
Safinaz M. El-Shami
Minar M.M. Hassanein
American Journal of Food Technology

New Methods for Measuring Surface area, Seed Coat Separation, and ‘Chip and Scratch’ Damage in Almonds

  This study quantified partial seed coat loss from almond kernels. Basic physical properties of Nonpareil, Monterey, and Butte–Padre kernels were measured to determine which correlate to surface area, and could therefore predict it. Rehydrated almonds were manually peeled and...
Megan Fisklements
Diane M. Barrett
Journal of Food Engineering