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

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

An Assessment of Quinoa (Chenopodium quinoa Willd.) Potential as a Grain Crop on Marginal Lands in Pakistan

  Quinoa belongs to family Chenopodiaceae and is related to well-known agricultural crops such as sugar beet (Beta vulgaris), spinach (Spinacia oleracea) and amaranth and is known to be an integral food grain source in the Andean region, from where it spread to other regions and continents. It...
Muhammad Aamir Iqbal
American-Eurasian Journal of Agricultural & Environmental Sciences

How do I manage storage pests in grains?

  A considerable portion of grains is lost after harvest because of poor handling and poor storage practices that expose the stored grains to insect pests and diseases. Insect pests like the Larger Grain Borer, grain weevils, flour beetles and vertebrate pests like rodents can destroy entire...
FiBL, Research Institute of Organic Agriculture, Switzerland
FiBL, Research Institute of Organic Agriculture

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...

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...

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