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

Impact of Ripening Stage and Drying on Selected Quality Attributes of Apple Mango Cubes and Leathers

  Apple mango is an improved cultivar that has been widely adopted by farmers in Kenya for use in the fresh market and processing. However, its production and consumption are adversely affected by high postharvest losses, which result from the perishable nature of the fruit, especially during...
Elizabeth Nakhungu Wafula
D.N. Sila
M.M. Wawire
African Journal of Food, Agriculture, Nutrition and Development

Optimización Experimental del Proceso de Liofilización de Uchuva Adicionada con Componentes Activios por Impregnación al Vacío

  Los procesos de optimización experimental, representan una herramienta efectiva para el mejoramiento de la calidad de los productos, contribuyendo en la diversificación de productos en la cadena de uchuva, como frutos promisorios de exportación. Objetivo: El objetivo del...
Misael Cortés R.
Edgar Herrera H.
Eduardo Rodríguez S.

Microbial Safety of Wood in Contact with Food: A Review

  Food packaging is multifunctional: it protects from harvest to table. Four main groups of materials for direct food contact are mentioned in the literature: wood, glass, plastic, and metal. In this review, the focus is on wooden packaging for direct contact with food. In Europe, wood as a...
Florence Aviat
Christian Gerhards
Jos´e-juan Rodriguez-Jerez
Val´erie Michel
Isabelle Le Bayon
Rached Ismail
Michel Federighi
Institute of Food Technologists

Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review

  The drying of fruits and vegetables is a complex operation that demands much energy and time. In practice, the drying of fruits and vegetables increases product shelf-life and reduces the bulk and weight of the product, thus simplifying transport. Occasionally, drying may lead to a great...
Daniel I. Onwude
Norhashila Hashim
Rimfiel B. Janius
Nazmi Mat Nawi
Khalina Abdan
Institute of Food Technologists

Efecto del Empaque en la Calidad Poscosecha de Frutos de Semeruco (Malpighia emarginata DC)

  El fruto de semeruco Malpighia emarginata DC, es consumido como fruta fresca, por su alto valor en vitamina C, pero su vida útil es corta de 3 a 6 días en refrigeración. El objetivo es prolongar la vida útil con uso de empaques bajo refrigeración. Los...
Terán Yanira
Godoy Yajaira
Márquez Antonio
Petit Deysi
Rojas Belinda
Mujica Yelitza
Revista Iberoamericana de Tecnología Postcosecha

Production of Alcohol by Yeast Isolated from Apple, Orange and Banana

The purpose of this study was to isolate wild yeast strains present in different fruits (apple, orange and banana) and to determine the yeast growth and the amount of alcohol production at various glucose concentrations. Three fruits namely apple, banana and orange were selected as natural sources...
Zahida Nasreen
Shaista Jabeen
Muafia Shafique
Shumaila Usman
Tehseen Yaseen
Ammara Yasmeen
Saima Nazir
International Journal of Food and Nutrition Sciences

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