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Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages
(2020-12-31)
Increasing consumer demand for high-quality foods has driven adoption by the food industry of non-thermal technologies such as high pressure processing (HPP). The technology is employed as a post-packaging treatment step ...
Reviteca 5
(Reviteca, vol. 5, 1996, 1996-05)
Incluye el volumen 5 completo de REVITECA
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice
(2022)
Ultrasound is a useful alternative to thermal processing that can be applied to many food products and juices to aid with enzymes and microorganism inactivation and to improve the efficiency of unit operations generally ...
Phytochemical and mineral composition of fruits and seeds of wild-growing Bactris guineensis (L.) H.E. Moore palms from Costa Rica
(2020-12)
In the present study, nutritionally relevant constituents of wild-growing B. guineensis palm fruit from Costa Rica were assessed. In the edible exo- and mesocarp, 24 soluble free and six insoluble bound phenolic compounds ...
Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed food microstructure associated with saturated and unsaturated oils
(2021-04)
Many studies indicate that food matrix microstructure and type of dietary oil or fat play a key role in carotenoid absorption. Therefore, this work was designed to highlight the relationship between processed food ...
Caracterización sensorial del yogurt griego disponible en el mercado costarricense
(2018)
El objetivo de esta investigación consistió en identificar las características sensoriales que permiten describir al yogurt griego ofrecido en el mercado costarricense, con el fin de relacionarlas con las características ...
Composición de alimentos en Costa Rica: un diagnóstico
(2000)
Se efectuó un diagnóstico en las instituciones nacionales que generan y utilizan los datos sobre la composición química de los alimentos con el propósito de identificar los alimentos analizados, los métodos analíticos, los ...
Bioaccessibility of phenolic compounds in Psidium guajava L. varieties and P. friedrichsthalianum Nied. after gastrointestinal digestion
(2022-08)
Psidium guajava L. and Psidium friedrichsthalianum Nied are part of the Psidium species native to America. Nowadays, it is essential to study the phenolic compound (PC) profile and their changes during digestion and the ...
Ácido linoleico conjugado (ALC) en carne bovina de Costa Rica: diagnóstico de la presencia de factor anticancerígeno
(2017)
En el 2006 en la Revista ECAC Informa, (hoy Revista UTN Informa al Sector Agropecuario), número 36 en el artículo “El ácido linoleico conjugado (ALC): un nutrimento funcional presente en la leche”, se enfatizó sobre la ...
Functional properties of coffee and coffee by-products
(2012-05)
Coffee, one of the most popular beverages, is consumed by millions of people every day. Traditionally, coffee beneficial effects have been attributed solely to its most intriguing and investigated ingredient, caffeine, but ...