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

Setting up and Running a Small Fruit or Vegetable Processing Enterprise

  If you are interested in starting up a business, food processing offers an excellent opportunity to generate income using locally available resources. Focusing on the establishment of such a business using fruits and vegetables, this detailed and informative manual covers topics such as:...
Barrie Axtell
Peter Fellows
Joseph Hounhouigan
Peggy Oti-Boateng

Comparison of Different Cooling Methods for Extending Shelf Life of Postharvest Broccoli

  This study aimed to investigate and compare the effects of vacuum cooling, cooling water and cold room methods on the shelf life of broccoli. The experiments were divided into four groups: vacuum cooling (A), ice-water cooling (B), cold room cooling (C) and control. The cooling rate and...
Ding Tian
Liu Fen
Ling Jiangang
Kang Mengli
Yu Jingfen
Ye Xingqian
Liu DongHong
International Journal of Agricultural and Biological Engineering

Norma para las Fresas Congeladas Rapidamente

  Esta norma se aplicará a las fresas congeladas rápidamente (excluido el puré de fresas congelado rápidamente) de las especies Fragaria grandiflora L. y Fragaria vesca L., según se defi-nen a continuación, destinadas al consumo directo sin una...
Food and Agriculture Organization
Food and Agriculture Organization

Directrices sobre Etiquetado Nutricional

  A. DECLARACIÓN DE NUTRIENTES La información que se facilite tendrá por objeto suministrar a los consumidores un perfil adecuado de los nutrientes contenidos en el alimento y que se considera son de importancia nutricional. Dicha información no deberá hacer...
Food and Agriculture Organization
Food and Agriculture Organization

Food Safety Strategies

  Food safety is important and indispensable. We all eat every day and we all must be able to rest assured that the food we eat does not pose a threat to our health. The increasing globalisation of the world‘s food markets poses ever-new challenges for those persons responsible for food...
Ilse Aigner
Bundesministerium für Ernährung

Impact of Hot Water Soaking on Antioxidant Enzyme Activities and Some Qualities of Storage Tomato Fruits

  Mature-green tomato fruits were soaked in hot water for 10 minutes at 35, 40, 45 or 50°C and then stored at 13°C for 20 days. Untreated fruits were soaking with tap water (22°C). The study showed that exposing fruit to hot water influenced peroxidase (POD) and catalase (CAT)...
P. Boonkorn
International Food Research Journal

Freezing Vegetables: Mississippi State University Extension

  For Quality Frozen Vegetables Get vegetables from the garden into the freezer as quickly as possible to preserve the quality of the food. Fresh, tender vegetables are best for freezing. The fresher the vegetables when frozen, the better your product. First Steps: Begin most vegetables with...
Brent Fountain
Mississippi State University Extension

Bread with Flour Obtained From Green Banana with its Peel as Partial Substitute for Wheat Flour: Physical, Chemical and Microbiological Characteristics and Acceptance

  The effect of the addition of green banana (with its peel) flour (GBF) as a partial substitute (10% or 20%) for wheat flour on the physical, chemical and microbiological characteristics and on the acceptance of breads was evaluated. Breads with GBF had lower protein content (8.9-10.8 g/100g...
A.A.B Gomes
M.E. Ferreira
T.C. Pimentel
International Food Research Journal

Selenized Garlic: A Future Prospect or Already a Current Functional Food?

  In the last years, functional foods have awakened consumer, scientific and business interest. A commonly found vegetable in such kind of foods includes garlic (Allium sativum). By its ability for selenium (Se) bio-accumulation, garlic can turn into an attractive option of selenized food....
Leticia B. Escudero
Romina P. Monasterio
Víctor M. Lipinski
María Flavia Filippini
Rodolfo G. Wuilloud
Revista de la Facultad de Ciencias Agrarias

Development of High Protein and Sugar-Free Cookies Fortified with Pea (Pisum sativum L.) Flour, Soya Bean (Glycine max L.) Flour and Oat (Avena sativa L.) Flakes

  High protein and sugar-free cookies fortified with different levels of pea flour, soya bean flour and oat flakes, were developed. Sucralose was used instead of sucrose with the intention to develop sugar-free cookies. Proximate composition, storage stability tests, microbiological analysis...
T. Amin
A. Bashir
B.N. Dar
H.R. Naik
International Food Research Journal