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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 ...
Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines
(2021-11)
Method validation within food science is a not only paramount to assess method certainty and ensure the quality of the results, but a pennant in analytical chemistry. Proximate analysis is an indispensable requirement for ...
Selected instrumental techniques applied in food and feed: quality, safety and adulteration analysis
(2021)
This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches ...
Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation
(2022)
Tortilla is a staple food for several countries and a gluten-free alternative and can be enriched using other non-traditional flours to improve their nutritional value. Three different lime and moisture concentrations were ...
Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects
(2022-01)
Herein we explore the latest research on a chemical compound resulting from food processing and during the Maillard reaction: Acrylamide (ACR). ACR is formed during high-temperature cooking processes (i.e. >120 °C), such ...
Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making
Selección del estado óptimo de maduración de papaya (Carica papaya L.) y de las condiciones de fritura al vacío para la elaboración de chips
(2021)
The aim of this study was to compare the physicochemical characteristics of papaya fruits from Costa Rica (Carica papaya L. cv Pococí) and vacuum-fried chips obtained from these fruits at three different postharvest ripening ...
Analysis of methodological components and available resources in Costa Rica to generate food composition data
(2021)
Objective
Analyze the methodological components and available resources for generation of food composition data (FCD) in Costa Rica (CR).
Methods
Laboratories that perform food composition analysis in CR were consulted ...