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From: Food Quality & Safety magazine, August/September 2014

Scientific Findings: Wheat-Based Pasta, Sweet Potatos, and More

Thin-Layer Infrared Drying of Mint Leaves
 

Thin-Layer Infrared Drying of Mint Leaves

Since herb plants are usually used in their dried state, determination of their drying characteristics is essential for their preservation and storage for longer periods. Drying is one of the oldest methods of food preservation and represents a very important aspect of food processing. In addition, infrared heating can offer advantages over conventional drying under similar drying conditions. The objectives of this study were to observe the effect of drying temperature, to determine the color changes of mint leaves, and to find the best suitable drying model during infrared drying of mint leaves. Journal of Food Processing and Preservation, Volume 38, Issue 4, pages 1480–1490, August 2014.  CLICK here for complete article. Journal of Food Processing and Preservation, Volume 38, Issue 4, August 2014, Pages 1480–1490


Natural Additives in Wheat-Based Pasta and Noodle Products - Opportunities for Enhanced Nutritional and Functional Properties
 

Natural Additives in Wheat-Based Pasta and Noodle Products - Opportunities for Enhanced Nutritional and Functional Properties

Many additives are being used today in pasta and noodle products for various purposes. However, due to lack of knowledge about specific uses, they are sometimes misused by manufacturers. This can lead to opposite technological effects instead and may even cause damage to human health. Due to consumer demands, interest now focuses on natural “green” food additives with broad-spectrum functions, high effectiveness, and low toxicity. In order to provide references for noodle and pasta production, as well as to provide ideas for developing new types of these products, this review summarizes the types of natural additives that are being incorporated in pasta and noodle products, mainly for quality improvement and food preservation. Comprehensive Reviews in Food Science and Food Safety, Volume 13, Issue 4, pages 347–357, July 2014. CLICK here for complete article. Comprehensive Reviews in Food Science and Food Safety, Volume 13, Issue 4, July 2014, Pages 347–357


Nutritional and Physical Properties of Organic Beauregard Sweet Potato as Influenced by Broiler Litter Application Rate
 

Nutritional and Physical Properties of Organic Beauregard Sweet Potato as Influenced by Broiler Litter Application Rate

Organic farming has been on an upward trend in recent years. However, the manures used like broiler litter have variable nutrient content, making it important to establish optimal application rates for maximum crop yield and quality. Additionally, some states like Alabama restrict the amount of broiler litter to control excessive nutrients accumulation that can lead to surface and ground water contamination. In this study, the nutritional and physical properties of organically grown Beauregard sweet potato were evaluated to determine the effect of application of broiler litter at rates of 0, 0.5, 1, 2, and 3 tons per hectare in meeting the application rate recommended by Alabama Cooperative Extension Program. Food Science & Nutrition, Volume 2, Issue 4, pages 332–340, July 2014. CLICK here for complete article. Food Science and Nutrition, Volume 2, Issue 4, July 2014, Pages 332–340


Essential Oils – Extraction, Bioactivities, and Their Uses for Food Preservation

Essential oils are concentrated liquids of complex mixtures of volatile compounds and can be extracted from several plant organs. The use of essential oils as the natural additives for the shelf-life extension of food products is gaining attention due to the risk in using synthetic preservatives. Essential oils can be incorporated into packaging to provide multifunctions, termed “active or smart packaging.” Those essential oils are able to modify the matrix of packaging materials, thereby rendering the improved properties. This review covers up-to-date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, with the emphasis on preservation and the shelf-life extension of food products. Journal of Food Science, Volume 79, Issue 7, pages R1231–R1249, July 2014. CLICK here for complete article. Journal of Food Science, Volume 79, Issue 7, July 2014, Pages R1231–R1249

 

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