Naila A. Oliveira, Bruna L. Gonçalves, Sarah H. Lee, Oliveira CAF and Carlos Humberto Corassin
Bacterial resistance is a natural phenomenon, however, accelerated by human kind due to the accentuated and indiscriminate use of antibiotic in human and animal health.
Mercy Ekop
The most important requirement in the processing of cassava tubers into “gari”, an important African food, is its detoxification by the reduction of the total cyanide content (bound or free) to an acceptable level.
Hiroko Seki and Yuta Nakanishi
Ascorbic Acid (AsA) is included in various fruits and vegetables and its quantity correlates with quality after harvest.
Chitta Ranjan Deb and Bendangnaro Jamir
Ethnic food fermentation process forms one of the oldest methods of food preparation and preservation which not only increases the shelf life of the food but have benefits of improving the physiochemical characteristics and nutritional quality.
Zeynep Aksoylu Özbek, Kıvılcım Çelik1, Pelin Günç Ergönül and Ahmet Zeki Hepçimen
In this study, some physicochemical properties of tomato pomace (skins and seeds), which are waste of tomato plants and contain many active food components, were determined. For this purpose, tomato pomace was supplied by a plant in Manisa, Turkey.
Francine Albernaz Teixeira Fonseca Lobo, Josiane Domingues, Deborah Falcão, Carla Stinco, Francisco Rodríguez-Pulido, Carlos Eduardo Faria, Francisco Heredia, Katia Gomes de Lima Araujo and Dolores Vila
Mango is an important tropical fruit and a source of bioactive compounds. In this work foam mat drying was used for Tommy Atkins mango pulp.