Application of supercritical and subcritical fluids in food processing
in Food Quality and Safety
P ublished online April 2018 .
Journal Article. Subjects: Physical Chemistry; Agriculture and Farming; Biological Engineering; Biological Sciences; Agricultural, Environmental, and Natural Resource Economics. 8530 words.
Abstract
Using high pressure as a processing tool can overcome the legal limitations for solvent residues and restrictions on the use of conventional solvents...
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Characterizing traditional rice varieties grown in temperate regions of Italy: free and bound phenolic and lipid compounds and in vitro antioxidant properties
in Food Quality and Safety
P ublished online March 2018 .
Journal Article. Subjects: Physical Chemistry; Agriculture and Farming; Biological Engineering; Biological Sciences; Agricultural, Environmental, and Natural Resource Economics. 5760 words.
Abstract
Objectives
A comparative study regarding the fatty acid profiles and antioxidant properties of the two...
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Fermentation of groundnut brittle by Lactococcus lactis produces γ-amino butyric acid and enhances nutritional quality and safety
in Food Quality and Safety
P ublished online June 2018 .
Journal Article. Subjects: Physical Chemistry; Agriculture and Farming; Biological Engineering; Biological Sciences; Agricultural, Environmental, and Natural Resource Economics. 4139 words.
Abstract
Objectives
The study aimed to evaluate the anti-nutrient reductions and γ-amino butyric acid (GABA)...
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Food Quality and Safety
Journal. Subjects: Physical Chemistry; Agriculture and Farming; Biological Engineering; Biological Sciences; Agricultural, Environmental, and Natural Resource Economics.
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Image processing analysis to track colour changes on apple and correlate to moisture content in drying stages
in Food Quality and Safety
P ublished online May 2018 .
Journal Article. Subjects: Physical Chemistry; Agriculture and Farming; Biological Engineering; Biological Sciences; Agricultural, Environmental, and Natural Resource Economics. 3980 words.
Abstract
Colour and moisture content are two most important attributes of the commercial food product. Estimation of moisture content is very important to know...
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Impact of blanching pretreatment on the drying rate and energy consumption during far-infrared drying of Paprika (Capsicum annuum L.)
in Food Quality and Safety
P ublished online March 2018 .
Journal Article. Subjects: Physical Chemistry; Agriculture and Farming; Biological Engineering; Biological Sciences; Agricultural, Environmental, and Natural Resource Economics. 5622 words.
Abstract
We incorporated a superheated steam blanching pretreatment step into a paprika drying process and compared the far-infrared (FIR) drying rates,...
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Residue determination of β-cyfluthrin and imidacloprid as mix formulation in/on chickpea (Cicer arietinum) pods and soil and its risk assessment
in Food Quality and Safety
P ublished online March 2018 .
Journal Article. Subjects: Physical Chemistry; Agriculture and Farming; Biological Engineering; Biological Sciences; Agricultural, Environmental, and Natural Resource Economics. 4893 words.
Abstract
OBJECTIVES
A field experiment was conducted at Agricultural Research Station for irrigated crops at...
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β-Carotene—properties and production methods
in Food Quality and Safety
P ublished online April 2018 .
Journal Article. Subjects: Physical Chemistry; Agriculture and Farming; Biological Engineering; Biological Sciences; Agricultural, Environmental, and Natural Resource Economics. 4500 words.
Abstract
β-Carotene belongs to a group of more than 600 compounds, jointly called as carotenoids. It has numerous biological functions in the human body and...
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