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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

RESUMEN El presente trabajo tuvo como objetivo caracterizar física, funcional y estructuralmentemente los almidones extraídos de cinco variedades de papas nativas (Solanum tuberosum) var. Andígena: Águila (AG), Bretaña ...

RESUMEN El objetivo de este trabajo fue evaluar el efecto de diferentes inhibidores metabólicos sobre la fermentación alcohólica por dos cepas de Saccharomyces cerevisiae: 7VA y AWRI796. Estos inhibidores se producen ...

ABSTRACT The agro-industrial wastes, sugarcane bagasse (SB) and asparagus peel (AP), were used to enhance the properties of biodegradable foam trays based on sweet potato starch-based foam trays (starch/SB and starch/AP ...