Abstract: Whey (milk serum) is produced by the dairy industry during the manufacture of cheese. In addition to being a valuable source of functional and nutritional proteins, whey also presents almost all the lactose from the original whole milk. However, many indust

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Abstract: The aim of this work was to study the impact of the roasting temperature (80, 120 and 160 °C) and time (20, 40 and 60 min) of cocoa beans on the sensory acceptability of chocolate using response surface methodology. The results revealed that there was highe

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Abstract: Smutty maize cobs, caused by Ustilago maydis ((DC) Corda.), a fungus belonging to Basidiomycetes, can be seen wherever maize is grown. It is considered as a fungal disease limiting maize yield worldwide. However, in Mesoamerica, it is called as “huitlacoc

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Abstract: The prickly pear is a cactaceae that have chemical compounds that act as natural antioxidants. In addition, the prickly pear is a plant widely used in semiarid region as it’s considered very important forage for animal feed, especially in the dry season. Th

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Abstract: Radio frequency heating ( RFH ) provides higher efficiency and more uniform heating zone compared with conventional method. The aim of present work is to evaluate the effect of RFH (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation

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Abstract: Honey from stingless bees of the genus Melipona is a well sought product. Nevertheless lack of legal frameworks for quality assessment complicates the evaluation of food safety and marketing of these products. Seeking to assess the quality of honey from t

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Abstract: Ecballium elaterium species are mostly used as therapeutic agents and food ingredient. The current work was designed to investigate phytochemical contents, antioxidant, antibacterial, and anti-inflammatory properties of methanol

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Abstract: Brazilian Savannah native fruits have been investigated as potential sources of antioxidant substances. Cagaita, cerrado cashew and gabiroba were characterized with regard to the ascorbic acid and phenolic contents, antioxidant

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Abstract: The use of supplemented agricultural waste in mushroom cultivation can be one of the environmentally friendly strategies for poverty alleviation. The study evaluated the performance of Pleurotus pulmonarius mushroom grown on

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Abstract: The aim of this study was to investigate whether anaerobic metabolites could induce volatile compounds and improve aroma of dried jujube ( Ziziphus jujuba Miller). Jujube fruits were incubated in a polyvinyl chloride bag containing 5% CO 2 and 95% N 2 fo

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Abstract: Rain-shelter cultivation has been proven an important cultivation method for grape-plantings in continental monsoon climate zones, of which white plastic films are the most common shelter material. However, while this method and material reduces the occurre

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Abstract: Owing to the high content of lignocellulose, desiccated coconut become a healthy material for dietary fiber supplementation. In this study, the changes in solubility of the fibers of desiccated coconut were evaluated. The changes of the pHs and weight losse

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Abstract: Effect of sonication on the blueberry juice was studied by evaluating the pH, viscosity, electric conductivity, color, total sugars, soluble solids, polyphenol, anthocyanidin, and radical scavenging activities. There were not any remarkable ( p > 0.05) chan

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Abstract: This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 °C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango slices. Midilli et al., Two-term and Page

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Abstract: Linalool has been extensively applied in various fields, such as flavoring agent, perfumes, cosmetics and medical science. However, linalool is unstable, volatile and readily oxidizable. A sensitive substance can be encapsulated in a capsule, so encapsulatio

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Abstract: Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein conten

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Abstract: Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemen

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Abstract: The Brazilian Cerrado presents a wide variety of natural products, including the Pequi ( Caryocar brasiliense ). The important factor that determines the dietary and nutritional ideality of protein is degestitibility. This work aims to evaluate the protein

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Abstract: The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low leve

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Abstract: Hibiscus sabdariffa L. is used in traditional medicine because of its bioactive properties, such as antioxidant and antibacterial. Escherichia coli is a Gram-negative bacteria and as an indicator of contamination in food. The aim of this work was to evalua

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Abstract: Identifying potential patterns in pirarucu ( Arapaima gigas ) composition, as a function of the different fish muscle zones (dorse, venter, ventrecha and tail), was the main objective of this research. For such, the different pirarucu muscle zones were evalu

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Abstract: The aim of this study was to evaluate the physical and chemical changes in cashew nut flour under different packaging and storage conditions. The flour samples were characterized according to their chemical composition, packaged in polystyrene trays associ

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Abstract: This paper describes the application of the solid-phase microextraction (SPME) technique for the determination and monitoring of the volatile profile of minimally-processed pineapple fruit stored at various temperatures (-12 °C, 4 °C and 25 °C) for different

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Abstract: The degenerative effect of temperature fluctuations during storage time is a critical condition that needs to be quantitatively characterized in products where drip losses are appreciable. In this work, real storage conditions were reproduced

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Abstract: This study investigated the in vitro and in vivo antioxidant activities of polyphenol extracted from black garlic. Black garlic polyphenol (BGP) was extracted from black garlic. The in vitro antioxidant activities of BGP were determined using DPPH·, OH and

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