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20.876  Articles
1 of 2.089 pages  |  10  records  |  more records»
Goldenberry (Physalis peruviana) is a fruit of great interest for its nutritional properties and bioactive compounds, such as carotenoids. This study aimed to determine the ideal conditions for the development of a goldenberry powder. A Central Composite ... see more

The aim of the work is to determine the color formation of multicomponent fruit and vegetable pastes and dried powder fractions at the stages of low-temperature pre-concentration and drying, as one of the factors, maintaining the quality of the products.I... see more

This paper aims to analyse the direct energy utilization in the processing of cocoa beans into powder using energy from the national grid and diesel engine in some cocoa processing factories located in South-western Nigeria. Energy consumption in the proc... see more

There are different criteria for assessing the appropriateness of an agglomeration technology in the deployment processing of dry, fine and dirty dust burdening in the communal and working environment. Besides the benefit of the environment components, th... see more

In the process of any food production, it is important not only to obtain a high quality product, but also to minimize industrial waste, reduce energy costs for the process. Recently, buyers are also paying special attention to the biological value, the p... see more

Pasta is a popular food item among consumers all over the world. They have high energy value, low cost and long shelf life. However, the biological value of these products is quite low. Adding components rich in dietary fiber, vitamins and minerals t... see more

Coffee (Coffea sp) is the second-largest beverage consumed by people around the world whose process comes from the processing and extraction of coffee beans. Coffee has a chemical compound, one of which is caffeine. Caffeine is a crystal-shaped compound. ... see more

Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was ro... see more

 High productivity and meantime perishability of in natura eggs, make powdered egg attractive for patisseries and pasta industries. Water reduction in 65%, extends shelf life from 1 to 12 months, preventing also Salmonella. Maximum powdered egg moist... see more

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