Food Processing, Dried Food, Frozen Food, Juice & Beverages
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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Efecto de la Temperatura y Radiación Ultravioleta de Onda Corta en el Contenido de Ácido L-ascórbico en Zumo de Naranja (Citrus sinensis)
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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...
Revista Alimentos Hoy
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Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products
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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)...
Comprehensive Reviews in Food Science and Food Safety
Apple | Coconut | English | Food Processing | Guava | Lemon | Nutrients | Orange | Pineapple | Pomegranate | Watermelon | Natural Flavors | Food Ingredient | Juice & Beverage | Functional Food | Processing Technology | Food & Beverage
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Nano-encapsulation Efficiency of Lemon and Orange Peels Extracts on Cake Shelf Life
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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...
American Journal of Food Technology
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Use of Carbonized Seed Hulls as Alternative to Bleaching Clay During Miscella Bleaching of Oils
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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), ...
American Journal of Food Technology
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New Methods for Measuring Surface area, Seed Coat Separation, and ‘Chip and Scratch’ Damage in Almonds
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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...
Journal of Food Engineering
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