Foods, Vol. 8, Pages 237: Myrtus communis Liquor Byproduct as a Source of Bioactive Compounds

Foods, Vol. 8, Pages 237: Myrtus communis Liquor Byproduct as a Source of Bioactive Compounds Foods doi: 10.3390/foods8070237 Authors: Correddu Maldini Addis Petretto Palomba Battacone Pulina Nudda Pintore The fatty acid (FA), polyphenol content and evaluation of the antioxidant capacity of exhausted Myrtus communis berries (EMB) resulting from the production of myrtle liqueur were assessed. All parts of the exhausted berries exhibited high concentrations...

Foods

Sun Jun 30, 2019 03:00

Foods, Vol. 8, Pages 236: Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions

Foods, Vol. 8, Pages 236: Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions Foods doi: 10.3390/foods8070236 Authors: Tugba Aktar Eda Adal Avocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its probable kinetic behavior and oxidative stability as well as some characteristic...

Foods

Sun Jun 30, 2019 03:00

Foods, Vol. 8, Pages 235: Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification

Foods, Vol. 8, Pages 235: Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification Foods doi: 10.3390/foods8070235 Authors: Luís M. Cunha Susana C. Fonseca Rui C. Lima José Loureiro Alexandra S. Pinto M. Carlota Vaz Patto Carla Brites The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread ‘broa’, comprised of more than 50% maize flour. The...

Foods

Sat Jun 29, 2019 03:00

Foods, Vol. 8, Pages 234: Utilization of Clarified Butter Sediment Waste as a Feedstock for Cost-Effective Production of Biodiesel

Foods, Vol. 8, Pages 234: Utilization of Clarified Butter Sediment Waste as a Feedstock for Cost-Effective Production of Biodiesel Foods doi: 10.3390/foods8070234 Authors: Alok Patel Km Sartaj Parul A. Pruthi Vikas Pruthi Leonidas Matsakas The rising demand and cost of fossil fuels (diesel and gasoline), together with the need for sustainable, alternative, and renewable energy sources have increased the interest for biomass-based fuels such as biodiesel. Among renewable sources...

Foods

Sat Jun 29, 2019 03:00

Foods, Vol. 8, Pages 232: Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese

Foods, Vol. 8, Pages 232: Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese Foods doi: 10.3390/foods8070232 Authors: Stelios Kaminarides Ekaterini Moschopoulou Fotini Karali The effects of dry salting for 24 h, or brine salting under different conditions (i.e., 7%, 10%, or 13% NaCl (w/w) at 4 or 20 °C for 3, 6, 24, or 48 h) on ovine Halloumi cheese composition and textural properties were studied. In the brine-salted cheeses,...

Foods

Sat Jun 29, 2019 03:00

Foods, Vol. 8, Pages 233: Contribution to the Chromatic Characterization of Unifloral Honeys from Galicia (NW Spain)

Foods, Vol. 8, Pages 233: Contribution to the Chromatic Characterization of Unifloral Honeys from Galicia (NW Spain) Foods doi: 10.3390/foods8070233 Authors: Olga Escuredo María Shantal Rodríguez-Flores Sergio Rojo-Martínez María Carmen Seijo Honey color and other physicochemical characteristics depend mainly on the botanical and geographical origin. The study of these properties could make easier a correct classification of unifloral honey. This work determined the palynological...

Foods

Sat Jun 29, 2019 03:00

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