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Terahertz imaging and machine learning in the classification of coffee beans
(Springer, 2021-06-15)
Acceso abierto
ABSTRACT
The geographical origin of coffee beans represents an effect on the attributes and quality of the product due to the different soil and weather conditions for a specific location. Therefore, the development of ...
Gamma irradiation of common beans: Effect on nutritional and technological properties
(Elsevier, 2019-09-03)
Acceso abierto
ABSTRACT
This work aimed studied the effect of ionizing irradiation on the nutritional and technological properties of cooked Carioca beans (Phaseolus vulgaris). The dry beans were irradiated with different doses (1, 5 ...
Mixing Design for Optimizing Ultrasound-Assisted Extraction of Phenolic Components and Anthocyanins from Blue Berries and Grape Marc
(Taylor & Francis, 2020-07-07)
Acceso abierto
ABSTRACT
Waste from fruit processing can be used for obtaining additives as colorants and antioxidant compounds by extraction processes. Despite there are many works optimizing parameters as temperature and solvent ...
Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources
(Elsevier, 2020-05-18)
Acceso abierto
ABSTRACT
Cassava, corn and potato starches were subjected to ozone processing under the same conditions, in order to allow comparisons. The molecular structure was evaluated using two chromatographic analyses: high-performance ...
Biodegradable foam tray based on starches isolated from different Peruvian species
(Elsevier, 2019-03-15)
Acceso abierto
ABSTRACT
Starch was isolated from three Andean-native crops — arracacha (Arracacia xanthorrhiza), oca (Oxalis tuberosa), and sweet potato (Ipomoea batatas) — for use as a raw material for the production of foam trays. The ...
Use of fumaric acid to control pH and inhibit malolactic fermentation in wines
(Taylor & Francis, 2019-11-07)
Acceso abierto
ABSTRACT
Fumaric acid is an additive allowed by the Codex Alimentarius and under evaluation by the International Organisation of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic ...
The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines
(EDP Sciences, 2019-10-23)
Acceso abierto
ABSTRACT
One of the problems related to the increase in average temperatures in the wine-growing regions is the lower accumulation of organic acids in the berries. Wine freshness depends to a great extent on its acidity. ...
Microencapsulation Enhances the in vitro Antibacterial Activity of a Citrus Essential Oil
(Taylor & Francis, 2020-12-07)
Acceso abierto
ABSTRACT
Essential oils (EOs) have become a promising alternative to antibiotic use in animal breeding because of their biological properties. Citrus EOs, a by-product of citrus processing industries, could be a feasible ...
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin
(Springer, 2020-10-13)
Acceso abierto
ABSTRACT
Different drying accelerators were studied to improve vegetable drying: acetone (AC), ethanol (ET), isopropanol (ISO) and acetic acid (AA). Pre-treatments were performed by immersion of pumpkin cylinders. Convective ...
Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips
(Springer, 2018-01-01)
Acceso abierto
ABSTRACT
In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at ...