Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compoundsSpringer Science and Business Media LLC - Tập 60 - Trang 1045-1053 - 2022
Min Yang, Chih-Yao Hou, Ming-Ching Lin, Chao-Kai Chang, Anil Kumar Patel, Cheng-Di Dong, Yi-An Chen, Jung-Tsung Wu, Chang-Wei Hsieh
Old preserved radish (OPR), a traditional pickled-food of Asia, contains the healthy bioactive compounds, such as phenols and flavonoids. To preserve the phenols levels in radish by thermal treatment, which are decreased due to the polyphenol oxidase activity during long storage. Range of thermal processing evaluated to retain the maximum phenols level in the radish while processed at temperatures...... hiện toàn bộ
Consumer acceptance test and some related properties of selected KDML 105 rice mutantsSpringer Science and Business Media LLC - Tập 53 Số 9 - Trang 3550-3556 - 2016
Wangcharoen, Wiwat, Phanchaisri, Chaveewon, Daengpok, Wichittra, Phuttawong, Rimruthai, Hangsoongnern, Tawan, Phanchaisri, Boonrak
Comparative analysis of the Kao Dawk Mali 105 (KDML 105) premium rice variety, and its six mutants, obtained after low energy ion bombardment, was carried out for sensory and other consumer acceptance related important properties. Consumer acceptance test (n = 200), colour parameters (L*, a*, b*), grain length, and texture parameters of cooked rice and 2-Acetyl-1-pyrroline (2AP), amylose...... hiện toàn bộ
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked stateSpringer Science and Business Media LLC - Tập 59 - Trang 3557-3566 - 2022
Xiao Sun, Jinjie You, Clay J. Maynard, Juan P. Caldas-Cueva, Aline Giampietro-Ganeco, Casey M. Owens
The objective of this study was to determine meat quality distributions and assess hardness distributions in raw and cooked breast fillets with the woody breast (WB) condition, in addition to evaluating the relationship between water properties and WB severity. A total of 90 breast fillets were collected and categorized as normal (NORM), mild (MILD) and severe (SEV). Breast weight, drip loss, comp...... hiện toàn bộ
Evaluating the efficacy of chitosan and CMC incorporated with moringa leaf extracts on reducing peteca spot incidence on ‘Eureka’ lemonSpringer Science and Business Media LLC - - 2019
Muriel Mbhoni Rikhotso, Lembe Samukelo Magwaza, Samson Zeray Tesfay, Asanda Mditshwa
Lemon (Citrus limon L.) is one of the most cultivated citrus fruit in South Africa. In citrus packhouses, fruit are coated with commercial synthetic waxes to enhance shelflife. However, the use of waxes has been linked to peteca spot (PS) incidence in lemons. This study evaluated the efficacy of chitosan (CH) and carboxymethyl cellulose (CMC) incorporated with moringa leaf extracts (M) on reducing...... hiện toàn bộ
Optimization of a process for high fibre and high protein biscuitSpringer Science and Business Media LLC - - 2013
Parul Singh, Rakhi Singh, Alok Jha, Prasad Rasane, Anuj Kumar Gautam
Biscuits are popular and convenient food products due to their ready to eat nature. Biscuits were prepared from sorghum and whole wheat flour with the addition of spirulina (Spirulina platensis) powder to produce high fibre and high protein biscuit. Levels of ingredients in biscuits such as spirulina powder, sorghum flour and guar gum were optimized using response surface methodology (RSM) for its...... hiện toàn bộ
Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jelliesSpringer Science and Business Media LLC - Tập 56 - Trang 624-633 - 2018
Jéssica Almeida Alves, Paula Nogueira Curi, Rafael Pio, Edwaldo dos Santos Penoni, Moacir Pasqual, Vanessa Rios de Souza
Due to the importance of studying alternatives to reduce pepper post-harvest loss and verify the processing potential of the several cultivars/varieties available, the objective of this study was to characterize common peppers in Brazil, and to evaluate their potential for further processing into jelly form. More specifically, the most-consumed species and varieties in Brazil were investigated, th...... hiện toàn bộ
Ready-to-cook millet flakes based on minor millets for modern consumerSpringer Science and Business Media LLC - Tập 53 - Trang 1312-1318 - 2015
Ranjita Devi Takhellambam, Bharati V. Chimmad, Jones Nirmalnath Prkasam
There is an increased demand among the consumers for convenient foods for various reasons. Millets such as little, proso, barnyard and ragi were explored for processing into Ready-To-Cook (RTC) millet flakes to meet the needs of modern consumers. Physico-functional and nutrient composition of RTC millet flakes were evaluated against the control (oats flakes and rice flakes). Variation in physical,...... hiện toàn bộ
Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costsSpringer Science and Business Media LLC - Tập 59 - Trang 46-54 - 2021
Ana Paula Alves Mendes, Carla Martino Bemfeito, Rafaela Corrêa Pereira, Geraldo de Sousa Cândido, João de Deus Souza Carneiro, Eduardo Valério de Barros Vilas Boas, Michel Cardoso de Angelis-Pereira
Currently, noncommunicable diseases (NCDs) are the main public health problems, especially in social and economically vulnerable groups due to greater exposure to risk factors. Functional foods may help to prevent these conditions. However, their access is more limited for the lower income population. Therefore, it is necessary to develop foods with more affordable prices. This study aimed to deve...... hiện toàn bộ
Influences of chitosan coatings on functional compounds of sweet cherriesSpringer Science and Business Media LLC - Tập 58 - Trang 1808-1818 - 2020
Kader Tokatlı, Aslıhan Demirdöven
In this study, sweet cherries were coated with four chitosans (1%) [two of them produced from shrimp waste from Marmara Sea in Turkey (Chitosan-1, Chitosan-2) and two of them commercially produced (Commercial-1 and Commercial-2)] which have different deacetylation degree, and molecular weight (Chitosan-1, deacetylation degree: 78.20%, molecular weight: 182 kDa; Chitosan-2, deacetylation degree: 84...... hiện toàn bộ
Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum)Springer Science and Business Media LLC - Tập 54 - Trang 1999-2010 - 2017
Claudia Jaqueline Sandoval-Castro, Maribel Valdez-Morales, B. Dave Oomah, Roberto Gutiérrez-Dorado, Sergio Medina-Godoy, L. Gabriela Espinosa-Alonso
Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeño pepper byproducts and simulated non processed byproducts from two Mexican states (Chihuahua and Sinaloa) to determine their value added potential as commercial food ingredients. Aqueous 80% ethanol produced about 13% of dry extract of polar compounds. Total phenolic content increased and capsaicin and dihydrocapsa...... hiện toàn bộ