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You searched for: Journal Innovative food science & emerging technologies Remove constraint Journal: Innovative food science & emerging technologies Publication Year 2019 Remove constraint Publication Year: 2019 Source 2019 v.52 Remove constraint Source: 2019 v.52 Subject ascorbic acid Remove constraint Subject: ascorbic acid
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1. A novel system for drying of agro-industrial acerola (Malpighia emarginata D. C.) waste for use as bioactive compound source

Author:
Silva, P.B.; Duarte, C.R.; Barrozo, M.A.S.
Source:
Innovative food science & emerging technologies 2019 v.52 pp. 350-357
ISSN:
1466-8564
Subject:
Malpighia emarginata; acerolas; antioxidants; ascorbic acid; bioactive compounds; citric acid; drying; environmental impact; flavonoids; pomace; processing technology; product quality; raw materials; water content
Abstract:
... The industrial processing of acerola generates a large amount of waste that is usually discarded or underutilized, causing losses of raw material and energy, as well as environmental impact. As these agro-industrial residues are rich in antioxidant compounds, they can be better used. In this work the drying of acerola residues in a novel device (roto-aerated dryer) was investigated. The high moist ...
DOI:
10.1016/j.ifset.2019.01.018

2. Impact of ultrasonication, ultraviolet and atmospheric cold plasma processing on quality parameters of tomato-based beverage in comparison with thermal processing

Author:
Mehta, Deepak; Sharma, Nitya; Bansal, Vasudha; Sangwan, Rajender S.; Yadav, Sudesh Kumar
Source:
Innovative food science & emerging technologies 2019 v.52 pp. 343-349
ISSN:
1466-8564
Subject:
ascorbic acid; beverages; bioactive compounds; chlorogenic acid; cold; color; gallic acid; molds (fungi); nonthermal processing; pH; pasteurization; sinapic acid; tomatoes; ultrasonic treatment; yeasts
Abstract:
... The aim of the study was to develop a tomato-based beverage and to investigate the effect of thermal (pasteurization) and non-thermal (ultrasonication, ultra-violet (UV), atmospheric cold plasma (ACP)) processing on the quality of a tomato-based beverage. The ultrasonication and ACP processing for 10 min put significant effect on L* and a* color values of the tomato beverage. All the processing te ...
DOI:
10.1016/j.ifset.2019.01.015

3. Preservation of sweet cherry by isochoric (constant volume) freezing

Author:
Bilbao-Sainz, Cristina; Sinrod, Amanda; Powell-Palm, Matthew J.; Dao, Lan; Takeoka, Gary; Williams, Tina; Wood, Delilah; Ukpai, Gideon; Aruda, Justin; Bridges, David F.; Wu, Vivian C.H.; Rubinsky, Boris; McHugh, Tara
Source:
Innovative food science & emerging technologies 2019 v.52 pp. 108-115
ISSN:
1466-8564
Subject:
Prunus avium; antioxidants; ascorbic acid; cherries; color; drip loss; food waste; freezing; frozen fruit; fruits; nutritive value; shelf life; texture
Abstract:
... Due to the perishable nature of fruits and the importance of reducing food waste, an effective preservation technique is required to prolong the shelf life and maintain the physical and nutritional properties of seasonal fruits. In this study, we evaluated isochoric freezing for preserving the quality of sweet cherries. We examined the physical characteristics and nutritional values of thawed cher ...
DOI:
10.1016/j.ifset.2018.10.016
CHORUS:
10.1016/j.ifset.2018.10.016