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Development and Characterisation of Pasta Enriched with Carrot Powder [PDF]

Foods
Pasta is a staple food and is a typical commodity worldwide. However, some people with celiac disease or gluten intolerance cannot consume pasta formulated with wheat flour.
Sofia G. Florença, Ana C. Ferrão, Filipa P. Costa, Raquel P. F. Guiné   +3 more
doaj   +2 more sources

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

Plants, 2021
Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods leading to new trends in food consumption. Brewers spent grain (BSG) represents a potential functional food rich in fiber, protein, lipids, mineral and phenols that ...
Anca Corina Farcas, Sonia Ancuța Socaci, Maria Simona Chiș, Oana Lelia Pop, Melinda Fogarasi, Adriana Păucean, Marta Igual, Delia Michiu   +7 more
doaj   +1 more source

Effects of Methyl Jasmonate and Nano-Methyl Jasmonate Treatments on Monastrell Wine Volatile Composition

Molecules, 2022
The application of methyl jasmonate (MeJ) as an elicitor to enhance secondary metabolites in grapes and wines has been studied, but there is little information about its use in conjunction with nanotechnology and no information about its effects on wine ...
María José Giménez-Bañón, Juan Daniel Moreno-Olivares, Diego Fernando Paladines-Quezada, Juan Antonio Bleda-Sánchez, José Ignacio Fernández-Fernández, Belén Parra-Torrejón, José Manuel Delgado-López, Rocío Gil-Muñoz   +7 more
doaj   +1 more source

Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria

Foods, 2022
In traditional soft ripened cheeses made with raw milk, the use of protective cultures is infrequent. In the present work, the effect of selected (for their activity against Listeria monocytogenes) protective cultures of Lactocaseibacillus casei 116 and ...
Irene Martín, Alicia Rodríguez, Carmen García, Juan J. Córdoba   +3 more
doaj   +1 more source

Fruitomics: The Importance of Combining Sensory and Chemical Analyses in Assessing Cold Storage Responses of Six Peach (Prunus persica L. Batsch) Cultivars

Foods, 2022
Cold storage is used to extend peach commercial life, but can affect quality. Quality changes are assessed through the content of nutritionally relevant compounds, aroma, physical characters and/or sensorially.
Antonella Muto, Sarah R. Christofides, Tiziana Maria Sirangelo, Lucia Bartella, Carsten Muller, Leonardo Di Donna, Innocenzo Muzzalupo, Leonardo Bruno, Antonio Ferrante, Adriana A. C. Chiappetta, Maria Beatrice Bitonti, Hilary J. Rogers, Natasha Damiana Spadafora   +12 more
doaj   +1 more source

Preliminary Evaluation of the Application of Algae-Based Biostimulants on Almond

Plants, 2022
To improve almond performance under water limitations, the use of algae-based biostimulants may become a useful tool to reduce drought stress. However, besides possible effects on plant behavior, changes in fruit characteristics must also be considered ...
Ivo Oliveira, Sílvia Afonso, Luís Pinto, Sofia Vieira, Alice Vilela, Ana Paula Silva   +5 more
doaj   +1 more source

Investigations of the Chemical Composition and Aromatic Properties of Peel Essential Oils throughout the Complete Phase of Fruit Development for Two Cultivars of Sweet Orange (Citrus sinensis (L.) Osb.)

Plants, 2022
The peel essential oil (PEO) of sweet orange is used for flavoring liquors or foods and in the perfumery and cosmetics industry. The fruit maturity stage can modify the essential oil composition and aromatic properties, but little information is ...
Vincent Ferrer, Noémie Paymal, Carole Quinton, Félix Tomi, François Luro   +4 more
doaj   +1 more source

Armazenamento refrigerado de caquis 'Fuyu', sob atmosfera modificada com adsorção de etileno Cold storage of 'Fuyu' persimmons, under modified atmosphere with ethylene's adsorption

Revista Brasileira de Fruticultura, 2004
No presente trabalho, avaliou-se a influência da embalagem de PEBD e da adsorção de etileno, em caquis 'Fuyu', na manutenção da qualidade comercial e na vida útil pós-colheita dos frutos, em 2 safras experimentais (1999-2000 e 2000-2001). Os frutos foram
Leandro Camargo Neves, Luciano Lucchetta, Leonor Marini, Marcio Zanuzzo, Jocemar Zanatta, César Valmor Rombaldi   +5 more
doaj   +1 more source

Influência de centrífuga no processamento do mel de abelha The influence of the centrifuge on honey processing

Engenharia Agrícola, 2005
Neste trabalho, estudou-se a influência do tipo de centrífuga utilizado no processamento do mel de abelha sobre os parâmetros reológicos, físico-químicos e sensoriais.
Cleber C. da Costa, Roberto G. Pereira, Dario de A. Prata Filho   +2 more
doaj   +1 more source

Influência da fermentação na qualidade da farinha de mandioca do grupo d'água Influence of fermentation on the quality of fermented cassava flour

Acta Amazonica, 2011
A etapa de fermentação na produção da farinha de mandioca do grupo d'água é responsável pelo desenvolvimento de características químicas e sensoriais peculiares no produto.
Renan Campos Chisté, Kelly de Oliveira Cohen   +1 more
doaj   +1 more source