El mango es un fruto muy apetecido a nivel comercial que presenta periodo de vida útil corto, sino se almacena y conserva correctamente. objetivo este estudio consistió en evaluar el efecto diferentes concentraciones L-arginina (Arg) Ácido Ascórbico (Asc) la conservación vacío del Tommy mínimamente procesado. fue cortado rodajas 3 4 mm, retirando epicarpio semilla. Posteriormente, distribuyeron...

Soluble solids (Brix), carbohydrate, organic acid, lycopene, polyphenols and HMF content of indeterminate round type tomato Lemance F1 fruits were measured in six ripeness stages from mature green to deep red stage. Color of fruits was determined by CIELab system. The L*, a*, b* values were received directly and used to calculate from which the a*/b* ratio was calculated. The Brix, carbohydrate...

The probiotic juice is one of the newest innovation opportunities in various kinds of healthy drinkꞌs business. The aim of this study was to investigate effect of banana pureeꞌs on survival of Lactobacillus casei and physicochemical and sensory properties of cocktail juice containing apples and bananas juice during storage. The amounts of banana puree were added in 3 levels (7% and 15%) to appl...

Todays, parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 is an essential component for energy conversion and production of adenosine triphosphate (ATP) in the membranes of all body cells and organelles, especially the inner mitochondrial membrane is found. Coenzyme Q10 plays a vital ...

Heat transfer data from measurements covering 15 Roberts evaporator vessels at 3 mills (82 data sets total) is presented. Heat transfer coefficient (HTC) is plotted against brix, temperature, temperature difference ( At) and viscosity respectively. It is shown that the influnce of At on HTC cannot be deduced from this type of data. The pronounced difference in operating conditions between last ...

Abstract Tempeh is a fermented product that uses Rhizopus sp. to bind raw material into sliceable cake. Soy sauce food with umami and salty flavor made by Aspergillus for koji fermentation then soaked in salted water. has shelf life of three days, but soy six months at room temperature. Therefore, we can increase the unconsumed tempeh turning it sauce. This study compared physicochemical proper...

Cavendish banana is the second most cultivated species in Malaysia due to its high potassium and vitamin B6 content. However, there has been little commercialisation of jam making date because unappealing physical characteristics unsavoury taste. In present study, response surface methodology was used determine optimum quantity sugar (175-275 g)-pectin (3-7 g)-citric acid (150-234 mL) (SPC) on ...

Kinnow (Citrus nobilis × Citrus deliciosa L.) is a widely grown Citrus species known for its high quality fruit juice with good storage life. The present investigation is concerned with the enhancement of shelf-life of Kinnow fruit juice through refrigeration storage and addition of preservatives. Fruit juice was prepared from fruits harvested at complete physiological maturity and potassium me...