Now showing items 21-30 of 39
Osmotic dehydration effects on mass transfer kinetics and characteristics of fried banana (Musa balbisiana) chips
ABSTRACT This study evaluated the osmotic dehydration (OD) treatments (using sucrose at 60 °Brix and a solution of salt 1.5% (m/m) with sucrose at 45 °Brix) in banana slices. The effects on the mass transfer kinetics ...
Unraveling the selective antibacterial activity and chemical composition of citrus essential oils
(Springer Nature, 2019-11-27)
ABSTRACT Post-weaning diarrhea (PWD) is an often disease affecting piglets. It is caused mainly by enterotoxigenic Escherichia coli (ETEC) colonization in pig gut. Antibiotics has been used to prevent, combat and control ...
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 ...
Physicochemical and nutraceutical characterization of sirimbache fruit (Gaultheria glomerata (Cav.) Sleumer)
(Jesús A. Sánchez-González, 2017-12-27)
ABSTRACT The consumption of vegetables with the greatest nutraceutical potential, especially those with high levels of antioxidants such as anthocyanin and phenolic compounds, has become popular among health conscious ...
Automation of a Mattson Bean Cooker: A simple and a low-cost approach
(Institute of Food Science & Technology, 2020-07-26)
ABSTRACT This work aimed to automate the most popular method to determine the cooking time of grains: the Mattson Bean Cooker apparatus. The proposed system is a low-cost and a simple approach, offering the possibility ...
Gamma irradiation of common beans: Effect on nutritional and technological properties
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)
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 ...
The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines
(EDP Sciences, 2019-10-23)
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)
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 ...