Now showing items 1-5 of 5
Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments
ABSTRACT Agroindustry generates a high production of waste, including the banana shell that can be used for flour extraction and the production of snacks. In this context, the objective of the study was to evaluate the ...
Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures
Blueberry pulp was dried using hot air (HA) and refractance window (RW) methods at 55–95 °C, the drying kinetics were described by the Page (k and n) and Fick (Deff1) Models. In addition, mass transfer parameters (drying ...
Ultrasound-assisted hydration with sodium bicarbonate solution enhances hydration-cooking of pigeon pea
ABSTRACT This work studied the effect of ultrasound power and sodium bicarbonate (NaHCO3) concentration during soaking process on the hydration and cooking kinetics of pigeon pea (Cajanus cajan). The pigeon pea grains ...
Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions
(Marcello Iriti and Md. Moshfekus Saleh-E-In, 2021-05-13)
ABSTRACT Essential oils (EOs) from Citrus are the main by-product of Citrus-processing industries. In addition to food/beverage and cosmetic applications, citrus EOs could also potentially be used as an alternative to ...
Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
ABSTRACT The stability of anthocyanins in extracts from red grape skins after applying dehydration temperatures of 40 °C and 150 °C was evaluated. Two fractions of red grape skins: unfermented fresh grape skins (F) and ...