Journal of food science and technology
Sep 12, 2019
Spray drying represents a viable alternative for the stabilization of juice and extract of a great diversity of plant in tropical zones, such as jackfruit from Nayarit, Mexico. The jackfruit powder allows physicochemical and microbiological stability...
Journal of food science and technology
Sep 5, 2019
The palmyra palm Mart. grow wild and gives natural stands in several localities of central-eastern and eastern regions of Burkina Faso. This work aimed to determine the nutritional, biochemical and microbiological composition of fresh palm sap from ...
Journal of food science and technology
Nov 8, 2018
Exopolysaccharide (EPS) produced from KC117496 isolated from the naturally fermented batter has been reported earlier. Here, study aimed to optimize the carbon source to enhance the yield of EPS production, partial characterization and antioxidant ...
Journal of food science and technology
Oct 25, 2018
The aim of this study was to evaluate the physicochemical, antioxidant (antioxidant activity, total phenolic compounds, flavonoids, anthocyanins), and sensory characteristics of fresh (FRJ) and fermented (FEB) pomegranate beverages. Three fermentatio...
Journal of food science and technology
Nov 30, 2017
Lotus () root has been used as an edible vegetable in East Asia for thousands of years. The present research was aimed to explore the physicochemical, nutritional and microbiological safety of lotus root fermented sugar syrup as a fermented food supp...
Journal of food science and technology
Dec 21, 2016
Cherries are one of the most popular fruits, characterized by attractive colour, firmness, appearance and delicious tastes. Cherries are consumed fresh as well as in jams, wine, dried, candy and other processed products. Cherries vary in antioxidant ...
Journal of food science and technology
Dec 19, 2016
The processed drinks produced from grass of three varieties of rice (Jasmine, Sukhothai 1 and Sukhothai 2) and one each from wheat and barley grasses were analyzed for chlorophyll and total phenolic contents, and antioxidant activities [ABTS radical ...
Journal of food science and technology
Dec 14, 2016
The proximate composition and bioactive components were screened in eight wheat bran cultivars such as UAS (304, 415, 428), DWR (162, 185, 1006) and DDK (1025, 1029). The results showed that carbohydrate content ranged from 62.3 to 73.9%, protein 11-...
Journal of food science and technology
Dec 8, 2016
Sweet potato peels (SPP) are a major waste generated during root processing and currently have little commercial value. Phenolics with free radical scavenging activity from SPP may represent a possible added-value product for the food industry. The a...
Journal of food science and technology
Oct 25, 2015
Pomegranate extract, vanillin and geraniol were studied as natural antimicrobials on strawberry juice. Strawberry juice was treated with each agent at two concentrations: pomegranate extract at 180 and 360 μg/mL; vanillin at 2.5 and 5 mg/mL; and gera...