Food Processing, Dried Food, Frozen Food, Juice & Beverages
Virgin Olive Oil as Frying Oil
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Frying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part...
Comprehensive Reviews in Food Science and Food Safety
English | Food Processing | Greece | Nutrients | Olive | Functional Food | Food & Beverage
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Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time
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The use of additives (trona solutions) in pretreatment of stored trifoliate yam in order to reduce cooking time and evaluation of quality characteristic of the resultant flours were studies. Selected tubers of trifoliate yam were cleaned and cut into chunks of 5 cm each. The cut portions...
American Journal of Food Technology
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Effect of Fungal Infection on Fatty Acid Contents of the Stored Green Coffee Beans
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Coffee beans exposed to infection by microorganisms during storage, especially fungal infection which cause great damage to beans. This research aimed at studying the bad effect of fungal infection of stored coffee beans at the eastern zone of Saudi Arabia. Result showed that coffee beans...
American Journal of Food Technology
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Múltiples Formas de Aprovechar los Beneficios de Moringa (Moringa oleifera Lam.)
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Moringa (Moringa oleifera Lam.), valorada por sus propiedades nutritivas y medicinales, es una planta cultivada en varias regiones tropicales del mundo. Cada parte de la planta es utilizada para diversos usos: sus hojas poseen proteínas, vitaminas y minerales, por...
Technociencia Chihuahua
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Quality of White Bean Seeds (Phaseolus vulgaris L.) As Affected by Different Treatments
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Common beans (Phaseolus vulgaris L.) are a good source of protein, vitamins, dietary fiber and minerals. As beans are never eaten raw, the effect of soaking, cooking, soaking-cooking, microwaving cooking on chemical composition, functional properties and mineral contents of white...
World Journal of Dairy & Food Sciences
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Nutritional Quality of Olives and Olive oil Produced in the Serra Da Mantiqueira from Brazil
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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...
Agricultural Sciences
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Authentication of Avocado Oil (Persea americana Mill.) Using Differential Scanning Calorimetry and Multivariate Regression
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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...
Asian Journal of Agricultural Research
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Caracterización Sensorial de Salsa a Base de Hongos (Pleurotus ostreatus) Mediante la Técnica Perfil Flash
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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...
Revista Venezolana de Ciencia y Tecnología de Alimentos
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Aprovechamiento de los Residuos del Membrillo (Cydonia oblonga L.) como Fuente de Compuestos Bioactivos
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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...
Agroindustrial Science
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Capacidad Antioxidante y Contenido de Fenoles Totales en Café y Subproductos del Café Producido y Comercializado en Norte de Santander (Colombia)
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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...
Revista de las Facultades de las Ciencias Farmacéuticas y Alimentarias
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