Results 21 to 30 of about 59,616 (211)

Oxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions. [PDF]

J Food Sci
Abstract Cashew nut (Anacardium occidentale L.) oil is not commonly consumed, but it has great potential to add value to broken nuts. Therefore, studies on its characteristics are important to provide a basis for encouraging consumption. This study aimed to characterize cashew nut oil's physical, chemical, and sensory composition.
Leal AR, de Oliveira GF, da Silva EKM, Araújo AJC, Araújo IMDS, Magalhães HCR, Ribeiro PRV, de Souza ACR, Dionísio AP, de Sousa PHM.   +9 more
europepmc   +2 more sources

Impact of Coffee Cherry Fermentation Methods on the Quality Attributes of Dry-Processed Coffee. [PDF]

ScientificWorldJournal
The global demand for premium‐quality coffee is growing, as more consumers appreciate its distinct sensory attributes. Fermentation plays a key role in producing natural (dry‐processed) coffees with distinct and appealing flavors and aromas. However, improper fermentation conditions can lead to defects that negatively impact the quality of the coffee ...
Moncayo-Palacios MF, Muñoz-Carvajal VH, Largo-Avila E, Suárez-Rodríguez CH, Garzón-García AM.   +4 more
europepmc   +2 more sources

Agroindustria porcina en sistemas kársticos

Regions and Cohesion, 2023
Abstract Pig agribusiness has expanded globally, triggering ecological, health, and social problems. In this review, we adapted the DPSIR model to systematize the impacts and responses as interactions in karst social-ecological systems, whose physical characteristics increase their vulnerability to environmental contamination.
Viviana Janet Miss May, Claudia Monzón-Alvarado   +1 more
openaire   +1 more source

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods. [version 3; peer review: 1 approved, 2 approved with reservations, 2 not approved]

F1000Research
Background Interest in alternative sources of tubers and legumes has increased in recent years because of the constant search for raw materials that provide bioactive compounds with antioxidant potential benefits for consumers.
Jesús Eduardo Bravo Gómez, Ruby Aracely Narváez Cadena, Angie Paola Salas Zambrano, Karen Sofia Muñoz Pabon, Diego Fernando Roa-Acosta   +4 more
doaj   +1 more source

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods. [version 4; peer review: 1 approved, 2 approved with reservations, 2 not approved]

F1000Research
Background Interest in alternative sources of tubers and legumes has increased due to the search for raw materials with bioactive antioxidant compounds.
Jesús Eduardo Bravo Gómez, Ruby Aracely Narváez Cadena, Angie Paola Salas Zambrano, Karen Sofia Muñoz Pabon, Diego Fernando Roa-Acosta   +4 more
doaj   +1 more source

Calidad fisicoquímica, microbiológica y sensorial de tallarines producidos con sustitución parcial de sémola de trigo por harina de amaranto

Revista Española de Nutrición Humana y Dietética, 2016
Introducción: La pasta es un alimento de consumo masivo y de alta aceptabilidad a nivel mundial, debido a su bajo costo, su facilidad de preparación y almacenamiento. Generalmente es elaborada con sémola de trigo y agua. El proceso de sustituir la sémola
Víctor Samir Vedia-Quispe, Poliana Deyse Gurak, Sandra Karin Espinoza, Juan Antonio Ruano-Ortiz   +3 more
doaj   +1 more source

Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains

Foods, 2022
A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (Chenopodium pallidicaule Aellen), kiwicha (Amarathus caudatus L.), and quinoa (Chenopodium quinoa Willd.) flours (SCF, SKF, and SQF, respectively ...
Luz María Paucar-Menacho, Wilson Daniel Simpalo-López, Williams Esteward Castillo-Martínez, Lourdes Jossefyne Esquivel-Paredes, Cristina Martínez-Villaluenga   +4 more
doaj   +1 more source

Determinantes da Localização da Agroindústria: Uma Análise para as Microrregiões Brasileiras

Revista Brasileira de Estudos Regionais e Urbanos, 2020
Os fatores locacionais podem contribuir para concentração espacial de atividades econômicas, sobretudo da agroindústria, justamente pelo fato de esse segmento ser sensível a estratégias de localização em decorrência da forte interdependência com a ...
Jackelline Favro, Alexandre Florindo Alves   +1 more
doaj   +1 more source

Evaluation of Banana Pseudostem Fibres for Packaging Material Development

Packaging Technology and Science, Volume 39, Issue 1, Page 91-103, January 2026.
Composites were developed from banana pseudostem fibres, extracted from a thermomechanical method to produce pulp, which was subsequently hot‐pressed with gum arabic to form fibreboards intended as sustainable packaging material. ABSTRACT The present study investigated composites prepared from banana pseudostem fibres (BF) and gum arabic (GA), in ...
Sérgio Ambrósio Sangarote, Antonio Gomes Soares, Elen Beatriz Acordi Vasques Pacheco, Otniel Freitas‐Silva   +3 more
wiley   +1 more source

DISEÑO DEL PROCESO PARA LA OBTENCIÓN DE ÁCIDO CÍTRICO A PARTIR DEL BAGAZO DE CAÑA DISPONIBLE EN PASTAZA, ECUADOR

Revista Centro Azúcar, 2020
Introducción: La industria ecuatoriana consume grandes cantidades de ácido cítrico. Este producto es  utilizado como conservante y antioxidante natural.
Henrry Tuquerres Curipallo, Galo Cerda Mejía, Viviana Tenemasa, Karel Diéguez Santana, Karina Carrera Sánchez, Amaury Pérez Martínez   +5 more
doaj