Food & Beverage - Process Technology, Ingredients, Functional Foods, Food Safety

Quality of Mangosteen Juice Colored with Mangosteen Pericarp

This study aimed at production of mangosteen juice using mangosteen pericarp as a natural colorant. Furthermore, quality changes of the mangosteen juice during refrigerated storage were investigated. Formula of mangosteen juice was developed based on flavor and color by addition of sucrose and...
S Manurakchinakorn
Y Chainarong
C Sawatpadungkit
International Food Research Journal

Efecto de distintas alternativas de elaboración de vinos de la variedad Tannat sobre la extracción de compuestos fenólicos de la uva

  Este trabajo fue realizado con el objetivo de evaluar el efecto del empleo de alternativas de vinificación sobre la extracción de compuestos fenólicos en uvas de la variedad Tannat. El ensayo se realizó en la vendimia 2011, utilizando 70 kg de uva en cada...
Sofía Traverso
Cecilia Baldi
Natalia Hernández
Guzmán Favre
Gustavo González-Neves
Alimentos Hoy

Optimization of Guava Juice and Powder Production

  Enzyme treatment of guava puree was optimized for yield and clarity by first determining the most effective concentration, then varying both incubation time and temperature. Application of Pectinex Ultra SP-L® was optimal using 700 ppm enzyme for 1.5 hr at 50°C. Clarified guava juice...
Chetan A. Chopda
Diane M. Barrett
UC Davis Department of Food Science and Technology

Residual Pectinesterase Activity in Dehydrated Onion and Garlic Products

  During the dehydration of onion and garlic products, use of high temperatures is undersirable due to the potential loss of aroma and flavor characteristics. As a consequence, residual pectinesterase (PE) activity may be found in these dehydrated spices. This study reports the presence of PE...
Elisabeth Garcia
Marisa Alviar-Agnew
Diane M. Barrett
UC Davis Department of Food Science and Technology

Cinética de secado de tiras de cladodios de Nopal (Opuntia ficus indica) en un secador convectivo de flujo transversal

  Opuntia ficus-indica, también conocido como nopal, es un cactus que crece en zonas áridas y semiáridas de América. La deshidratación del nopal es una alternativa para su conservación como alimento pero el tiempo para secar los cladodios es muy largo...
Felipe Díaz-Ayala
G. del Socorro Álvarez-García
Efraín Simá-Moo

Cracking and Fruit Quality of Pomegranate (Punica granatum L.) As Affected by Pre-Harvest Sprays of Some Growth Regulators and Mineral Nutrients

An experiment was carried out during 2011 and 2012 seasons to study the effect of foliar application by using some growth regulators (paclobutrazol at 300 ppm, gibberellic acid (GA3) at 80 ppmand NAA at 40 ppm) and mineral nutrients (3% Ca as calcium chloride (CaCl2), 0.3 % boron as boric acid and...
Hoda A. Khalil
Hoda S.H. Aly
Journal of Horticultural Science & Ornamental Plants

Quality Evaluation of Selected Plantain Varieties (Musa species) for Chips and as a Vegetable

The present experiment was conducted to evaluate the best plantain varieties for chips and vegetable. Five plantain varieties; Cachaca, Saba, Kitawira, Niginu and Kibunga obtained from College of Agriculture and Veterinary Medicine (JUCAVM) were evaluated for their processing (vegetable and chips)...
Betewulign Eshetu
Yetenayet Bekele Tola
American Journal of Food Technology

From niche to mainstream – Halal Goes Global

The halal food sector is estimated to be a trillion-dollar global market, based on the preferences of an estimated 1.6 billion Muslims around the world.This publication is the first to provide an overview of the global halal food and beverage market. It contains trade data, outlines consumer trends...
Abdalhamid Evans
Sadiq Syed
International Trade Centre

Canning Quality of New Drought-Tolerant Dry Bean (Phaseolus vulgaris L.) Lines

Abstract: Canning quality of twenty nine new drought-tolerant bean lines from two grain types; large-seeded and small-seeded, was investigated. Bean seeds were soaked, blanched, canned in brine and stored for three weeks prior to evaluation. Mex-142, the popular canning variety, was used as a...
A.O. Warsame
P.M. Kimani
American Journal of Food Technology

Application of Light-Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety

Abstract Light-emitting diodes (LEDs) possess unique properties that are highly suitable for several operations in the food industry. Such properties include low radiant heat emissions; high emissions of monochromatic light; electrical, luminous, and photon efficiency; long life expectancy,...
Craig D'Souza
Hyun-Gyun Yuk
Gek Hoon Khoo
Weibiao Zhou
Comprehensive Reviews in Food Science and Food Safety