Now showing items 1-10 of 13
Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)
Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called “horchata”. Seeds are roasted to develop a specific aroma through a process that has never ...
An untargeted metabolomic assessment of cocoa beans during fermentation
Fermentation is a critical step in the processing of high quality cocoa; however, the biochemistry behind is still not well understood at a molecular level. In this research, using a non-targeted approach, the main metabolomic ...
Procedimiento para la preparación de jugo de noni
Se refiere a un procedimiento de preparación de jugo de noni que comprende etapas de: a) triturado de los frutos de noni cuando están en estado de madurez blanco translúcido para producir un puré de frutos de noni; b) ...
Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals
Berries are commonly consumed as juice, and juice-processing conditions could affect their bioactive compounds. This study evaluated the effect of thermal treatments on the antioxidant capacity of blackberry juice polyphenols. ...
Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice
Utilización de la metodología de superficie de respuesta para comparar la fritura por inmersión a presión atmosférica y al vacío de hojuelas de papaya impregnadas con jugo de mora
Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at ...
Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed food microstructure associated with saturated and unsaturated oils
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 ...
Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value
Vacuum frying is an alternative technology to obtain fruit snacks with higher sensory and nutritional quality compared to traditional fried snacks. Vacuum frying of a carotenoid-rich fruit (red-fleshed papaya) was performed ...
Método para la obtención de un extracto rico en taninos del ácido elágico a partir de frutos que contienen estos compuestos, y extracto obtenido usando dicho método
Method for obtaining an extract rich in ellagic acid tannins from fruits that contain these compounds, and resulting extract
La presente invención se relaciona con el campo de la biotecnología y con los procesos que emplean tecnologías membranarias, y en particular se refiere a un método para la obtención de un extracto enriquecido en taninos ...
Effects of mechanical and enzymatic pretreatments on extraction of polyphenols from blackberry fruits
This study evaluated the effects of mechanical and enzymatic pretreatments on the extraction of anthocyanins and ellagitannins from blackberries. Continuous pressing yielded significantly higher turbidity values and content ...
Hypoglycaemic, hypolipidaemic and antioxidant effects of blackberry beverage consumption in streptozotocin-induced diabetic rats
Abnormal glucose metabolism, hyperlipidaemia profiles and high levels of radical oxygen species (ROS) are classic features of diabetes. This study evaluates the effect of the consumption of two different blackberry beverages ...