Food & Beverage - Process Technology, Ingredients, Functional Foods, Food Safety
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Food Processing | Food Ingredients | Functional Foods | Packaging | Food Regulation | Food Safety
Impact of storage time and temperature on thermal inactivation of Salmonella enteritidis PT 30 on oil-roasted almonds
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Whole Nonpareil variety almonds were inoculated with Salmonella Enteritidis PT 30 and stored at 4 or 23 °C for up to 48 wk. At 1, 12, 24, 37, and 48 wk of storage, almonds were heated by immersion in 121 °C oil. After heating for 0.5 to 2.5 min, almonds were drained, transferred to...
Journal of Food Science
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Control de Cierres en Conservas
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El mantenimiento de la esterilidad en conservas alimenticias depende de la hermeticidad del cierre, ocurriendo las alteraciones por fugas principalmente por defectos en el mismo. Por ello, en la industria conservera es de obligado cumplimiento el control de calidad de los cierres. Para evaluar su...
Junta de Andalucía. Instituto de Investigación y Formación Agraria y Pesquera
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Nutritional aspects of six quinoa (Chenopodium quinoa Willd.) ecotypes from three geographical zones of Chile
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This study explored the diversity of the quinoa crop in Chile from a nutritional perspective. Nutritional properties, minerals, vitamins, and saponin content were assessed in seeds of six Chilean quinoa (Chenopodium quinoa Willd.) ecotypes grown in three main production areas with distinctive...
Chilean Journal of Agricultural Research
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Improvement of Efficiency and Environmental Impact of a Low-Cost Food Dehydrator
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Energy use and carbon emissions are important factors in food industry and in food dehydration in particular. A low-cost, small-scale dehydrator was tested to determine the impact of ventilation waste heat recovery (VHR) on its energy efficiency and carbon footprint. Cilantro, an important...
The Open Food Science Journal
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Comparación entre el secado convectivo y osmoconvectivo en la pérdida de vitamina C de Aguaymanto (Physalis peruviana) con y sin pre-tratamiento de NaOH
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En el presente estudio se evaluó la perdida de vitamina C en el secado de aguaymanto, para eso las muestras fueron separadas en dos grupos sumergiendo a uno de estos en una solución de 1.5% NaOH por 5 segundos a 80°C y al otro grupo en agua a las mismas condiciones, luego...
Agroindustrial Science - Universidad Nacional de Trujillo
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Antimicrobial Resistance: Challenges and Perspectives
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In 2006, the Institute of Food Technologists (IFT) published an Expert Report entitled “Antimicrobial Resistance: Implications for the Food System” (IFT 2006). That report summarized current scientific knowledge pertaining to the public-health impact of antimicrobial use in the food...
Comprehensive Reviews in Food Science and Food Safety
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Ethanolic extract from leaves of Bixa orellana L.: a potential natural food preservative
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This paper reports the minimum inhibitory concentration (MIC) of ethanolic extract from leaves of Bixa orellana L. against bacteria and fungi of interest in the food industry, such as Escherichia coli, Bacillus cereus, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhimurium, Shigella...
Interciencia
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Fouling and Cleaning Studies in the Food and Beverage Industry Classified by Cleaning Type
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Fouling of food process plant surfaces and the subsequent cleaning needed is a significant industrial problem, and as the cost of water and chemical disposal increases, the problem is becoming more significant. Current literature on water-based cleaning is reviewed here according to the...
Comprehensive Reviews in Food Science and Food Safety
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Efecto de la proporción de naranja (Citrus sinensis), papaya (Carica papaya) y piña (Ananas comosus) en la aceptabilidad sensorial de un néctar mixto
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Se evaluó el efecto de la proporción del jugo de naranja, jugo de papaya y jugo de piña en las características sensoriales de un néctar mixto, utilizando el Diseño de Mezclas. Mediante la prueba sensorial realizada se obtuvo una mayor aceptabilidad...
Agroindustrial Science - Universidad Nacional de Trujillo
Food Processing | Orange | Papaya | Peru | Pineapple | Spanish | Juice & Beverage | Food & Beverage
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Antioxidant properties and color of Hibiscus sabdariffa extracts
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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
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