Results 61 to 70 of about 2,358 (191)
Red Beet Process Waste: A Sustainable Glucose Syrup Alternative for Gummy Confectionery
Journal of Food Science, Volume 90, Issue 5, May 2025.ABSTRACT Red beet (RB) is a key component in the natural colorant market. Various efficiency challenges, arising from process waste, affect their production. Disposal of these wastes elevates production costs and poses environmental risks. Innovative approaches have been explored to repurpose process waste to align with the circular economy.
Tahra ElObeid +7 more
wiley +1 more source
Development Strategy of Small Industry of Typical Food as Supporting Tourism Sector
JEJAK: Jurnal Ekonomi dan Kebijakan, 2018 The purpose of this research is to formulate the development strategy of the small industry of tamarillo processed typical food in Kejajar District that faces the marketing obstacles, the simple technology, and the lack of capital.
Luqman Hanif, Fafurida Fafurida
doaj +1 more source
Pembuatan Selai Lembaran dari Albedo Semangka dan Terong Belanda [PDF]
, 2017 The purpose of this study was to get the best formulation of sliced jam from watermelon\u27s albedo and tamarillo. The research used a Complete Randomized Design (CRD) with four treatments and four replications.
Johan, V. S. (Vonny) +2 more
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Categorization of Food Consumption Patterns in Indigenous Communities of the Quilotoa in Ecuador
Food Science &Nutrition, Volume 13, Issue 2, February 2025.Four consumption pattern types were defined. The category “high consumption” includes carbohydrates such as rice (89.3%), potatoes (88.9%), oats (74.1%), and morocho (74%). Protein intake was limited to eggs (82%) and fish (73.5%). Vegetables such as carrots (90.4%) and onions (96.1%) were classified as condiments.
Edgar Wilson Rojas +5 more
wiley +1 more source
Journal of Innovation and Applied Technology, 2016 Strawberry and tamarillo are antioxidant rich fruits that suitable for health functional drinks. Tamarillo is rich in anthocyanin and carotenoids, meanwhile straxberry has high anthocianin content.
Erryana Martati
doaj +1 more source
Advancing the Tamarillo Harvest by Induced Postharvest Ripening [PDF]
HortScience, 1996 Tamarillo [Cyphomandra betacea (Cav.) Sendt., Solanaceae] dark-red-, red-, and yellow-type fruit were sorted into two maturity stages (green and turning); dipped in ethephon at 0, 250, 500, or 750 mg·liter–1; and kept at 18 or 28C. Seven days later, fruit dipped in ethephon at 500 or 750 mg·liter–1 and stored at 28C showed a color score, maturity index,
J. Prohens, J.J. Ruiz, F. Nuez
openaire +1 more source
Juice Dilution Affects Haskap (Lonicera caerulea L.) Wine Fermentation Completion and Wine Chemistry
Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.Haskap (Lonicera caerulea L.) has been widely used in medicine because of its health benefits to humans. Contrarily, despite growing interest in fermentative applications, haskap wine studies are extremely limited. Due to the high pigmentation of haskap juice, a fermentation experiment with different prefermentative juice dilutions was conducted to ...
Zhuoyu Wang +5 more
wiley +1 more source
Andalasian International Journal of Agricultural and Natural SciencesYoghurt is one of the milk-based fermented products, adding fruit juice to yoghurt is part of product innovation, expected to improve quality and consumer liking.
Novelina Novelina
doaj +3 more sources
Molecular studies on a complex of potyviruses infecting solanaceous crops, and some specific virus-host interactions [PDF]
, 2003 This thesis constitutes a comprehensive analysis of the molecular and biological characteristics of three potyviruses (genus Potyvirus, family Potyviridae) naturally occurring in cultivated and wild species of family Solanaceae: Peru tomato virus (PTV ...
Spetz, Carl
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Journal of Food Quality, Volume 2025, Issue 1, 2025.This study evaluated the antioxidant potential of canistel (Pouteria campechiana) fruit and optimized its wine fermentation using yeast strains. Fresh juice contained 122.120 mg of GAE/L of total polyphenols and exhibited 92.3% DPPH inhibition, while the fermented wine retained 33.270 mg of GAE/L and 76.11% inhibition, with IC50 increasing from 33.58 ...
Huynh Xuan Phong +7 more
wiley +1 more source