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Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Stefan Dragoev, Evgeni Petkov and Teodora Popova
The increasing production of edible insects on an industrial scale makes it crucial to implement appropriate technologies after harvesting to process safe and high quality insect products. The aim of this work was to compare the impact of different dryin...
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Tugce Ozsan Kilic, Ismail Boyar, Keziban Kubra Gungor, Mehmet Torun, Nuriye Altinay Perendeci, Can Ertekin and Ahmet Naci Onus
Bitter gourd (Momordica charantia L.) is a plant species belonging to the Cucurbitaceae family, growing in tropical regions and containing health-promoting beneficial compounds. In the current study, bitter gourds prepared for drying were sliced in three...
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Haimanot Hailegiorgis Ayele, Sajid Latif and Joachim Müller
The aim of this work was to study the effect of blanching and drying on the quality of four Ethiopian cassava varieties (Chichu, Hawassa-4, Quelle, and Kello). Cassava leaves were subjected to blanching at 100 °C in plain water, 0.2% NaHCO3, and 0.4% NaH...
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Taenam Lee and Nami Joo
Okra (Abelmoschus esculentus L.) is a plant belonging to the Malvaceae family. All parts of okra, including the pod, leaf, and branch, are edible, with the pod being especially enriched with sugars, dietary fibers, minerals, vitamins, and antioxidants. I...
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Luís Marangoni Júnior, Danielle Ito, Sophia Moyses Lamonica Ribeiro, Marta Gomes da Silva, José Maurício de Aguirre, Rosa Maria Vercelino Alves
Pág. e43103
Consumption of biofortified foods such as sweet potatoes with high content of ß-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption...
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Yongkang Zhen, Pipatpong Chundang, Yu Zhang, Mengzhi Wang, Wanwipa Vongsangnak, Chantima Pruksakorn and Attawit Kovitvadhi
Blanching is the best method with cost efficiency for killing black soldier fly larvae. Further study to discover the lowest boiling timing based on acceptable outcomes should be evaluated to reduce the processing cost. Moreover, the influences of killin...
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R. Sugiura, T. Watanabe
Pág. 563 - 569
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Mauro Gontero, Adriano Brandelli, Caciano Zapata Noreña
Pág. 55 - 60
The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodiu...
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Ismail Amin, Wee Yee Lee
Pág. 2314 - 2320
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J Ekvall, R Stegmark, M Nyman
Pág. 691 - 699
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