Food Processing
Mostrando 13-24 de 419 artigos, teses e dissertações.
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13. RAPID DETECTION OF VITAMIN C CONTENT IN FRUITS AND VEGETABLES USING A DIGITAL CAMERA AND COLOR REACTION
In this study, we propose a novel method to determine the vitamin C content in fruits and vegetables. The proposed method exploits the image and data processing abilities of computers by coupling a digital camera and a color reaction. An image acquisition device was developed to collect the image information of the solution to be measured after the color rea
Quím. Nova. Publicado em: 2020-12
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14. Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero
Abstract Corn (Zea mays) is the most consumed cereal in México, so it is necessary to know the nutritional and anatomical quality of the grains, which have been the main conservation and consumption criteria of the prehispanic peoples. This practice has allowed to preserve varieties of Creole corn, however, due to the lack of knowledge of these characterist
Food Sci. Technol. Publicado em: 2020-12
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15. Differential gene expression of pectin esterase and changes in pectin during development and ripening stages of fruit in selected cultivars of banana
Abstract Pectin is a very important ingredient in food processing. The present study was designed to find out the changes taken place in pectin content during development and ripening phases of banana fruit. The expression of gene (pectin esterase) was also observed during development and ripening. Five exotic cultivars namely William, Brazilian, G-Naine, Ba
Food Sci. Technol. Publicado em: 2020-12
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16. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 2020-09
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17. Innovation, research and development on the passion fruit peel flour: bibliometric approach
Abstract The passion fruit peel flour, retrieved from the drying and milling of fruit-processing residues, is rich in fibers. In fact, it is an important food source, featuring many benefits for the human organism. Current study forwards a scientific and technological evaluation of the passion fruit peel flour development through bibliometric indicators. Dat
Food Sci. Technol. Publicado em: 2020-06
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18. Structural and biological properties of protein hydrolysates from seafood by-products: a review focused on fishery effluents
Abstract Enormous amounts of by-products and waste are generated during the processing of seafood, sometimes representing about 65% of the raw material employed. Seafood by-products (SB) include solid waste such as skin, head, viscera, trimmings, and bones; however, liquid wastes (effluents) derived from operations such as washing, thawing, cooking and the p
Food Sci. Technol. Publicado em: 2020-06
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19. Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk
Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk.
Food Sci. Technol. Publicado em: 2020-03
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20. REUSE OF COLLAGEN AND HYDROXYAPATITE FROM THE WASTE PROCESSING OF FISH TO PRODUCE POLYETHYLENE COMPOSITES
In recent years, the increase in the generation of waste (e.g., bones and skin) from the processing of fish-based food related to the increase in fish consumption and the accumulation of synthetic polymers in the environment are causing major environmental concerns. Hydroxyapatite (HA) extracted from the bones and collagen from the skin of fish processing re
Quím. Nova. Publicado em: 2020-02
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21. IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN
Abstract During the processing of rice grain, a wide range of by-products are generated, including Rice Bran (RB), which presents rich composition, offering great potential for application in the food and pharmaceutical industries. Thus, the objective of this work was to evaluate the best operating variables in the extraction of rice bran protein through alk
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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22. The role of food processing in the inflammatory potential of diet during pregnancy
ABSTRACT The aim was to investigate the relationship between the energy contribution (E%) of foods according to the degree of industrial processing and the energy-adjusted dietary inflammatory index (E-DII) in pregnancy. Two 24-hour dietary recalls were obtained from each of the 784 pregnant women. Adjusted linear regression models allowed observing an inver
Rev. Saúde Pública. Publicado em: 20/12/2019
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23. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 20/12/2019
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24. Innovation, research and development on the passion fruit peel flour: bibliometric approach
Abstract The passion fruit peel flour, retrieved from the drying and milling of fruit-processing residues, is rich in fibers. In fact, it is an important food source, featuring many benefits for the human organism. Current study forwards a scientific and technological evaluation of the passion fruit peel flour development through bibliometric indicators. Dat
Food Sci. Technol. Publicado em: 13/12/2019