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

Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans

  Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which dictates the levels of bitterness and...
E.O. Afoakwa
J.E. Kongor
A.S. Budu
H. Mensah-Brown
J.F. Takrama
African Journal of Food, Agriculture, Nutrition and Development

EU Market Requirements: Spices and Herbs

  What requirements should spices or herbs comply with to be allowed on the European market? The EU market has strict requirements on food safety and quality. In addition, non-legal requirements related to sustainability are becoming more important for suppliers in developing countries....
CBI Market Intelligence
CBI Minitry of Foreign Affairs

Is Indian tea (chai) detrimental to dietary iron absorption?

  Indian tea preparation involves addition of milk to brewed black tea. It is a well-known fact that individually both tea polyphenols and milk proteins inhibit iron absorption by forming complexes with dietary iron, rendering it insoluble in the gut. However, when present in combination...
S. Gaur
D. Miller
International Food Research Journal

Sulfuroso en la Elaboración de Vinos. Alternativas

La adición del comúnmente llamado simplemente "sulfuroso" o "anhidro sulfuroso" durante la elaboración de vinos parece hoy en día indispensable debido a sus propiedades. Tradicionalmente el sulfuroso se ha utilizado para proteger el vino mediante el...
Raúl F. Guerrero Hidalgo
Emma Cantos Villar
Belén Puertas García
Víctor Ortiz Somovilla
Junta de Andalucía

CODEX Directrices sobre Etiquetado Nutricional

  Finalidad de las Directrices Velar por que el etiquetado nutricional: facilite al consumidor datos sobre los alimentos, para que pueda elegir su alimentación con discernimiento; proporcione un medio eficaz para indicar en la etiqueta datos sobre el contenido de nutrientes del...
FAO/OMS
FAO/OMS

CODEX Guidelines on Nutrition Labelling

  Purpose of the Guidelines To ensure that nutrition labelling is effective: in providing the consumer with information about a food so that a wise choice of food can be made; in providing a means for conveying information of the nutrient content of a food on the label; in...
FAO/WHO
FAO/WHO

Vitamin Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage

Four vitamins were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Ascorbic acid, riboflavin, α-tocopherol, and β-carotene were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and...
Ali Bouzari,
Dirk Holstege
Diane M. Barrett
Journal of Agricultural and Food Chemistry

Mineral, Fiber, and Total Phenolic Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage

Minerals, total phenolics, and fiber were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Magnesium, calcium, iron, zinc, and copper were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and...
Ali Bouzari
Dirk Holstege
Diane M. Barrett
Journal of Agricultural and Food Chemistry

Predictive Microbiology Coupled with Gas (O2/CO2) Transfer in Food/Packaging Systems: How to Develop an Efficient Decision Support Tool for Food Packaging Dimensioning

Coupling gas transfer with predictive microbiology is essential to rationally design modified atmosphere packaging (MAP) strategies to ensure and guarantee food safety. Nowadays, these strategies are generally empirically built and over-sized since packaging material with high barrier properties...
Estelle Chaix
Olivier Couvert
Carole Guillaume
Nathalie Gontard
Valerie Guillard
Comprehensive Reviews in Food Science and Food Safety

Harina de lúcuma (Pouteria obovata) obtenida por método combinado aire caliente y microondas

La lúcuma, originaria de los valles interandinos del Perú, Ecuador, Colombia y Chile se caracteriza por ser un cultivo permanente, es empleada en la elaboración de una diversidad de productos como bebidas, pasteles, galletas, budines y tortas. Sus características...
Stiben Arteaga
Carlos Flores
Jorge Jara
Ciro Guevara
Agroindustrial Science, Universidad Nacional de Trujillo