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Hong SI, Lee HH, Rhim JW. Effects of packaging and temperature abuse on the quality of red pepper ( Capsicum annuum L.) powder. Food Sci Biotechnol 2023; 32:1893-1900. [PMID: 37781064 PMCID: PMC10541362 DOI: 10.1007/s10068-023-01371-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 05/22/2023] [Accepted: 06/07/2023] [Indexed: 10/03/2023] Open
Abstract
Storage stability of pepper (Capsicum annuum L.) powder packaged using 2 different film pouches of Ny/PE and PET/Al/PE inserted with moisture absorbent and oxygen scavenger was investigated during storage at 25 °C for 5 months and at 40 °C for 14 days. The moisture content of red pepper powder did not change significantly in PET/Al/PE packaging but decreased significantly in Ny/PE packaging after the abuse of storage temperature. The color of red pepper powder was quite stable in all packaging treatments. Other quality characteristics of all packaged pepper powder, including microbial cell count, capsaicinoids, ascorbic acid, and free sugar content, were also maintained near their initial levels with no appreciable changes during storage. Red pepper powder with a moisture content of 13-14% and packaged with a film with high gas-barrier properties can be stored for more than 5 months even if there is an unexpected temperature abuse during storage.
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Affiliation(s)
- Seok-In Hong
- Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365 Republic of Korea
| | - Hyun-Hee Lee
- Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365 Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-Ro, Dongdaemun-Gu, Seoul 02447 Republic of Korea
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2
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Yin H, Bechtel PJ, Sathivel S. Effects of activated earth, activated alumina, and chitosan adsorption processes on thermal and rheological and chemical characteristics of menhaden oil. J Food Sci 2023. [PMID: 37122136 DOI: 10.1111/1750-3841.16563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 02/26/2023] [Accepted: 03/18/2023] [Indexed: 05/02/2023]
Abstract
The objective of this study was the effectiveness of using activated earth, activated alumina, and/or chitosan, either separately or in combination, as adsorbents to remove free fatty acids (FFA) and peroxides from unpurified menhaden oil (MO). Thermal and rheological properties of MO were also evaluated. Five different combinations of absorbents were used to purify MO: Processes 1-3 involved purifications of MO by 5% chitosan (wt/wt of oil), 5% activated earth, and 5% activated alumina, respectively, process 4 involved MO purification with a combination of 6.5% chitosan, 3.5% activated earth, and 5% activated alumina, and process 5 involved MO purification process with a combination of adsorbents of 9% chitosan, 1% activated earth, and 5% activated alumina. All the adsorption processes were conducted at 25°C. Purified MO and MO were evaluated for their fatty acid profile, FFA, peroxide value (PV), moisture content (MC), minerals, and color. Triplicate experiments were conducted, and data were statistically analyzed using α = 0.05. Processes 4 and 5 were effective in reducing PV, FFA, and MC in MO. Thermal properties indicated processes 4 and 5 produced purer MO than processes 1-3. All the oil samples became less viscous, and the flow behavior index of MO was close to 1 after the adsorption processes. This study demonstrated that adsorption processes that include chitosan, activated earth, and activated alumina could effectively improve MO quality.
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Affiliation(s)
- Huaixia Yin
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
| | - Peter J Bechtel
- USDA ARS Food Processing and Sensory Quality Research Lab, New Orleans, Louisiana, USA
| | - Subramaniam Sathivel
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
- Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
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3
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Kar S, Sutar PP. Shelf life prediction of dried garlic powder under accelerated storage conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:996-1005. [PMID: 36908340 PMCID: PMC9998771 DOI: 10.1007/s13197-022-05431-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/11/2022] [Accepted: 03/15/2022] [Indexed: 10/18/2022]
Abstract
The shelf life of dried garlic powder packaged in high-density polyethylene (HDPE), low-density polyethylene (LDPE), and aluminum laminated pouch (ALP) under accelerated storage temperature (5° to 40 °C) and humidity (70-90% RH) conditions, was predicted using GAB mathematical model. The water activity value reduced significantly from 0.83 to 0.31 as the moisture content reduced. The temperature had a negative effect on color change and the lightness value and whiteness index of garlic powder significantly decreased from 62.21 to 56.06 and 50.67 to 44.91 respectively, when temperature increased from 70° to 90° C. The storage life of garlic powder was 24, 78 and 210 days in LDPE, HDPE, and ALP, respectively under domestic storage conditions (40 °C, 90% RH). Therefore, under industrial storage conditions (5 °C, 70% RH), garlic could be preserved for 1.32, 4.30 and 7.28 years in LDPE, HDPE and ALP, respectively.
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Affiliation(s)
- Sudarshanna Kar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008 India
| | - P. P. Sutar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008 India
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4
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The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili during Storage. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5129220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Vacuum packaging is a superior procedure that could maintain the quality of dried red peppers for a relatively longer period, while the effect of light avoidance was inconsistent. Therefore, this study was to evaluate the effect of vacuum in combination with light avoidance on the storage quality of peppers and to investigate vacuum packaging and vacuum and light-avoided packaging influence the quality characteristics of dried chili peppers during storage. The results indicated that the quality characteristics of peppers gradually deteriorated: redness, extractable color, capsanthin, capsaicinoids, pungency, total phenolic content, and antioxidant capacity decreased, whereas moisture, water activity, and browning index increased as storage progressed. Vacuum packaging inhibited these changes compared with the control. Vacuum and light-avoided packaging further decelerated the quality loss of dried peppers, with the minimum changes in color, pungency, and antioxidant capacity of dried peppers during storage, and these could be due to lower water activity by light avoidance. Therefore, light avoidance may be necessary to further delay the deterioration of dried peppers under vacuum, and vacuum and light-avoided packaging could better retain the quality of dried chili peppers.
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5
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Biswas R, Hossain MA, Zzaman W. Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development of a mechanistic model for mass transfer. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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6
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Raigar RK, Dalbhagat CG, Mishra HN. Effect of pilot scale roasting on color and textural attributes of soybean kernels. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14883] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rakesh Kumar Raigar
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India
| | | | - Hari Niwas Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India
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7
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Hyperspectral Imaging for Color Adulteration Detection in Red Chili. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10175955] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The quality of red chili is characterized based on its color and pungency. Several factors like humidity, temperature, light, and storage conditions affect the characteristic qualities of red chili, thus preservation required several measures. Instead of ensuring these measures, traders are using oil and Sudan dye in red chili to increase the value of an inferior product. Thus, this work presents the feasibility of utilizing a hyperspectral camera for the detection of oil and Sudan dye in red chili. This study describes the important wavelengths (500–700 nm) where different adulteration affects the response of the reflected spectrum. These wavelengths are then utilized for training an Support Vector Machine (SVM) algorithm to detect pure, oil-adulterated, and Sudan dye-adulterated red chili. The classification performance achieves 97% with the reduced dimensionality and 100% with complete validation data. The trained algorithm is further tested on separate data with different adulteration levels in comparison to the training data. Results show that the algorithm successfully classifies pure, oil-adulterated, and Sudan-adulterated red chili with an accuracy of 100%.
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Fernández-López JA, Fernández-Lledó V, Angosto JM. New insights into red plant pigments: more than just natural colorants. RSC Adv 2020; 10:24669-24682. [PMID: 35516216 PMCID: PMC9055186 DOI: 10.1039/d0ra03514a] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2020] [Accepted: 06/16/2020] [Indexed: 12/02/2022] Open
Abstract
Pigments make nature both colorful and attractive. Humans have always incorporated the natural pigments of fruits, vegetables and spices into their dietary requirements. Naturally occurring red pigments in plants are carotenoids, anthocyanins and betacyanins. Natural pigments, apart from colour, provide added properties and are therefore considered to be bioactive constituents. Red natural colorants are one of the most widely used in the food industry. The interest in these pigments lies in the enhancement of the healthy effects of the diet. In this context, attention is given to carotenoids, anthocyanins and betacyanins, with emphasis on the basic chemical and biochemical attributes and wide-ranging health-promoting benefits of these pigments. Thus, in this review, we systematically present the advantages and limitations of these natural pigments as food colorants in relation to their physico-chemical properties, reactivity and bioactivity.
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Affiliation(s)
- José A Fernández-López
- Department of Chemical and Environmental Engineering, Technical University of Cartagena (UPCT) Paseo Alfonso XIII 52 E-30203 Cartagena Murcia Spain
| | - Vicente Fernández-Lledó
- Higher Technical School of Telecommunications, Technical University of Madrid (UPM) Madrid Spain
| | - José M Angosto
- Department of Chemical and Environmental Engineering, Technical University of Cartagena (UPCT) Paseo Alfonso XIII 52 E-30203 Cartagena Murcia Spain
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9
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Guo Z, Ge X, Yu QL, Han L, Zhao H, Cao H. Quality predictive models for bovine liver during storage and changes in volatile flavors. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1522330] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Zonglin Guo
- College of Food Science and Engineering, Gansu Agricultural University, Gansu, China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Gansu Agricultural University, Gansu, China
| | - Qun Li Yu
- College of Food Science and Engineering, Gansu Agricultural University, Gansu, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Gansu, China
| | - Han Zhao
- Haibei Animal Husbandry and Veterinary Research Institute, Qinghai, China
| | - Hui Cao
- Qinbao Animal Husbandry Co., Ltd., Shaanxi, China
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10
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Regression Models for Description of Roasted Ground Coffee Powder Color Change during Secondary Shelf-Life as Related to Storage Conditions and Packaging Material. BEVERAGES 2018. [DOI: 10.3390/beverages4010016] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Shirkole SS, Sutar PP. Modeling sorption phenomena and moisture migration rates in paprika ( Capsicum annuum L.) using physicochemical characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:678-688. [PMID: 29391632 PMCID: PMC5785393 DOI: 10.1007/s13197-017-2977-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/25/2017] [Accepted: 11/28/2017] [Indexed: 10/18/2022]
Abstract
In the present study, the GAB and moisture migration rate models were used to predict the shelf life of paprika under domestic (40 °C and 90% RH) and industrial (5, 10, 15 and 20 °C with 70% RH) storage conditions. The correlations between physicochemical characteristics and moisture content of paprika were developed to estimate the stability of the paprika. The estimated shelf life of low moisture paprika (4.40% dry basis) was found to be 101 and 31 days in HDPE and LDPE packages, respectively when stored in domestic condition. In industrial storage condition, the shelf life prediction was 5.47 years in HDPE and 1.68 years in LDPE packages. The first order kinetic models of extractable color (ASTA) and degree of caking described the quality degradation of paprika during storage. The relative humidity and temperature of the storage environment were significant parameters affecting the stability of paprika. The shelf life of paprika can be extended by storage at or below monolayer moisture content and low temperature.
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Affiliation(s)
- S. S. Shirkole
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Rourkela, 769008 India
| | - P. P. Sutar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Rourkela, 769008 India
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12
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Calligaris S, Manzocco L, Anese M, Nicoli MC. Shelf-life Assessment of Food Undergoing Oxidation-A Review. Crit Rev Food Sci Nutr 2017; 56:1903-12. [PMID: 25746427 DOI: 10.1080/10408398.2013.807222] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Oxidation is the most common event leading to the end of shelf life of microbiologically stable foods. Thus, a reliable shelf-life assessment is crucial to verify how long the product will last before it becomes oxidized to an unacceptable level to the consumers. Shelf-life assessment strategies of foods and beverages suffering oxidation are critically discussed focusing on definition of the acceptability limit, as well as the choice of the proper oxidative indicators, and methodologies for shelf-life testing. Testing methodologies for shelf-life determination under actual and accelerated storage conditions are considered, highlighting possible uncertainties, pitfalls, and future research needs.
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Affiliation(s)
- Sonia Calligaris
- a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy
| | - Lara Manzocco
- a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy
| | - Monica Anese
- a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy
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13
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Sahar N, Arif S, Iqbal S, Afzal QUA, Aman S, Ara J, Ahmed M. Moisture content and its impact on aflatoxin levels in ready-to-use red chillies. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2015; 8:67-72. [PMID: 25339440 DOI: 10.1080/19393210.2014.978395] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Moisture content (MC) and aflatoxin contamination were analysed to determine Red Chilli quality. A wide range (9.1-19.8%) of MC with a mean value of 11.4 ± 2.4% was found. Of 116 chilli samples, about 37% had low MC (<10%), 29.4% had medium-low MC (10-12%), 18.9% had medium-high MC (12 < MC < 14%) and 14.7% were above 14%. These four chilli groups had average aflatoxin levels of 2.1 ± 1.1, 5.3 ± 4.2, 8.9 ± 5.9 and 37 ± 20 µg/Kg, respectively. A direct relationship between moisture and aflatoxin content was found. The data best fitted a polynomial trend (R² = 0.89). The obtained equation could be utilised to assess aflatoxin levels based on MC. This study highlights the importance of using properly dried chillies with low MC, that is, ≤10%, to minimise health hazards associated with aflatoxin contamination.
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Affiliation(s)
- Najmus Sahar
- a Food Quality and Safety Research Institute, Pakistan Agricultural Research Council , University Block, University of Karachi , Karachi , Pakistan
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14
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Pascual-Pineda LA, Flores-Andrade E, Jiménez-Fernández M, Beristain CI. Kinetic and thermodynamic stability of paprika nanoemulsions. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12750] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Luz A. Pascual-Pineda
- Unidad de Servicios de Apoyo en Resolución Analítica (SARA); Universidad Veracruzana; Av. Dr. Rafael Sánchez Altamirano s/n Col. Industrial-Animas Apdo. Postal 575 CP 91192 Xalapa Veracruz México
| | - Enrique Flores-Andrade
- Facultad de Ciencias Químicas; Universidad Veracruzana; Prolongación Oriente 6 CP 94340 Orizaba Veracruz México
| | - Maribel Jiménez-Fernández
- Instituto de Ciencias Básicas; Universidad Veracruzana; Av. Dr. Rafael Sánchez Altamirano s/n Col. Industrial-Animas Apdo. Postal 575 CP 91192 Xalapa Veracruz México
| | - Cesar I. Beristain
- Instituto de Ciencias Básicas; Universidad Veracruzana; Av. Dr. Rafael Sánchez Altamirano s/n Col. Industrial-Animas Apdo. Postal 575 CP 91192 Xalapa Veracruz México
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15
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Omolola AO, Jideani AIO, Kapila PF. Quality properties of fruits as affected by drying operation. Crit Rev Food Sci Nutr 2015; 57:95-108. [DOI: 10.1080/10408398.2013.859563] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Adewale O. Omolola
- Department of Food Science and Technology, University of Venda, Thohoyandou, South Africa
| | - Afam I. O. Jideani
- Department of Food Science and Technology, University of Venda, Thohoyandou, South Africa
| | - Patrick F. Kapila
- Department of Agricultural and Rural, Engineering, School of Agriculture, University of Venda, Thohoyandou, South Africa
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16
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Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability-a review. Journal of Food Science and Technology 2014; 52:1258-71. [PMID: 25745195 DOI: 10.1007/s13197-014-1260-7] [Citation(s) in RCA: 107] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/08/2014] [Accepted: 01/14/2014] [Indexed: 12/26/2022]
Abstract
Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.
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17
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Influence of alkalization treatment on the color quality and the total phenolic and anthocyanin contents in cocoa powder. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-014-0008-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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18
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Color and chemical stability of tea polyphenol (−)-epigallocatechin-3-gallate in solution and solid states. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.019] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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19
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Zaki N, Hakmaoui A, Ouatmane A, Fernandez-Trujillo JP. Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000072] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Naima Zaki
- Université Sultan Moulay Slimane, Marrocos
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Ordóñez-Santos LE, Pastur-García B, Romero-Rodríguez A, VÁzquez-Odériz L. Colour of hot paprika from the La Vera and Murcia regions packaged in different atmospheres during storage. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12301] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Luis E. Ordóñez-Santos
- Departamento de Ingeniería; Facultad de Ingeniería y Administración; Universidad Nacional de Colombia; Carrera 32 N° 12-00 Valle del Cauca Colombia
- Áreas de Nutrición y Bromatología y de Tecnología de Alimentos; Departamento de Química Analítica, Nutrición y Bromatología; Facultad de Ciencias; Universidad de Santiago de Compostela; Campus de Lugo 27002 Lugo Spain
| | - Begoña Pastur-García
- Áreas de Nutrición y Bromatología y de Tecnología de Alimentos; Departamento de Química Analítica, Nutrición y Bromatología; Facultad de Ciencias; Universidad de Santiago de Compostela; Campus de Lugo 27002 Lugo Spain
| | - Angeles Romero-Rodríguez
- Áreas de Nutrición y Bromatología y de Tecnología de Alimentos; Departamento de Química Analítica, Nutrición y Bromatología; Facultad de Ciencias; Universidad de Santiago de Compostela; Campus de Lugo 27002 Lugo Spain
| | - Lourdes VÁzquez-Odériz
- Áreas de Nutrición y Bromatología y de Tecnología de Alimentos; Departamento de Química Analítica, Nutrición y Bromatología; Facultad de Ciencias; Universidad de Santiago de Compostela; Campus de Lugo 27002 Lugo Spain
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Pascual-Pineda LA, Flores-Andrade E, Alamilla-Beltrán L, Chanona-Pérez JJ, Beristain CI, Gutiérrez-López GF, Azuara E. Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1162-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Thermal stability of natural pigments produced by Monascus ruber in submerged fermentation. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2013. [DOI: 10.1016/j.bcab.2013.03.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Corzo O, Álvarez C. Color Change Kinetics of Mango at Different Maturity Stages during Air Drying. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00801.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Otoniel Corzo
- Department of Food Technology; Universidad de Oriente; Guatamare 6301 Venezuela
| | - Carlos Álvarez
- Department of Food Technology; Universidad de Oriente; Guatamare 6301 Venezuela
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24
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Spada JC, Noreña CPZ, Marczak LDF, Tessaro IC. Study on the stability of β-carotene microencapsulated with pinhão (Araucaria angustifolia seeds) starch. Carbohydr Polym 2012; 89:1166-73. [DOI: 10.1016/j.carbpol.2012.03.090] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2011] [Revised: 03/26/2012] [Accepted: 03/29/2012] [Indexed: 11/29/2022]
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25
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Calligaris S, Manzocco L, Lagazio C. Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators. FOOD PRESERVATION TECHNOLOGY 2012. [DOI: 10.1201/b11871-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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26
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Effect of Pre-treatment and Drying Method on Colour Degradation Kinetics of Dried Salak Fruit During Storage. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0647-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Rhim JW, Hong SI. Effect of water activity and temperature on the color change of red pepper (Capsicum annuum L.) powder. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0029-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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28
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Red Palm Olein: Characterization and Utilization in Formulating Novel Functional Biscuits. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1497-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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