Ingredientes de Alimentos, Colores Naturales, Saborizantes, Hierbas y Especias
Antioxidant properties and color of Hibiscus sabdariffa extracts
|
Liquid extracts of dried Roselle (Hibiscus sabdariffa) calyces obtained using ethanol:water (50:50 and 70:30%, v/v), water, ethanol:1.5 N HCl (85:25%, v/v), and ethanol (96%) to evaluate selected antioxidant characteristics (phenolic compounds and antioxidant capacity), color parameters (L, a, and...
Ciencia e Investigación Agraria
|
Stability of Essential Oils: A Review
|
In recent years, consumers have developed an ever-increasing interest in natural products as alternatives for artificial additives or pharmacologically relevant agents. Among them, essential oils have gained great popularity in the food, cosmetic, as well as the pharmaceutical industries....
Comprehensive Reviews in Food Science and Food Safety
|
Palette of Our Palates: A Brief History of Food Coloring and Its Regulation
|
Food color additives are vital to how we taste and perceive food, yet they generally remain mysterious to the public. This article examines food color additives from historical and regulatory perspectives. First, it uses recent examples to illustrate the importance of colors to our enjoyment of...
Comprehensive Reviews in Food Science and Food Safety
|
Scheme of obtaining β-carotene standard from pumpkin (Cucurbita moschata) flesh
|
Characterization and quantification of carotenoid compound is complicated, costly and timeconsuming. The accuracy and reliability of the data depend solely on the standard and to High Performance Liquid Chromatography (HPLC) analysis but the major constraint is to acquire and to maintain the pure...
International Food Research Journal
|
Effect of various extraction systems on the antioxidant activity kinetic and color of extracts from purple corn
|
The purpose of this study was to investigate the effect of extraction systems on the anthocyanin index, antioxidant kinetics (DPPH-radical scavenging capacity) and color of purple corn (Zea mays) seeds. The factors studied were: extraction system (methanol, 100%, 80%, 60%, 40, 20% v/v) using...
Universidad de Antioquia, Medellín, Colombia
|
Pigments content, other compounds and antioxidant capacity in 12 cactus pear cultivars (Opuntia spp.) from México
|
The cactus pear (Opuntia spp.) is a phytogenetic resource of Mexico of high nutritious value whose native cultivars had not been previously characterized. The aim of this work was to study the content of some chemical compounds and the antioxidant potential in 12 pear cultivars, namely, Cristalina...
Agrociencia
|
Contenido de pigmentos, otros compuestos y capacidad antioxidante en 12 cultivares de tuna (Opuntia spp.) de México
|
La tuna (Opuntia spp.) es un recurso fitogenético de México de alto valor nutritivo cuyos cultivares nativos no habían sido caracterizados. El objetivo de este trabajo fue estudiar el contenido de algunos compuestos químicos y el potencial antioxidante en 12 cultivares...
Agrociencia
|
Aceite esencial de orégano: un potencial aditivo alimentario
|
Se trabajó con aceite esencial obtenido por arrastre por vapor de Origanum x applii (criollo) y Origanum x majoricum (mendocino), cultivados en La Consulta, Mendoza, Argentina. Para evaluar su poder antioxidante y conservante en alimentos se determinó: rendimiento, polifenoles...
Universidad Nacional de Cuyo, Argentina
|
Composición de las oleorresinas de dos variedades de ají picante (habanero y tabasco) obtenidas mediante lixiviación con solventes orgánicos
|
Se comparó la composición de la oleorresina de dos variedades de ají picante extraída con dos disolventes orgánicos. Se tomó material seco y se sometió a extracción. Las oleorresinas resultantes fueron concentradas para calcular el...
Revista Alimentos Hoy
|
Sustitución de tartrazina por betacaroteno en la elaboración de bebidas no alcohólicas
|
Como alternativa al empleo de tartrazina en alimentos se encuentra el β-caroteno. Se evaluó la viabilidad tal sustitución en la elaboración de una bebida no alcohólica. Se construyeron curvas de calibración para ambos colorantes; se procedió a...
Revista Alimentos Hoy
|
- 1
- 2
- 3
- 4
- siguiente ›
- última »