Using food to color food: photostability of canistel pulp and its application as a food dye.

Unlabelled: The use of foods to color other foods () should be considered in food production. In this study, freeze-dried canistel ( (Kunth) Baehni) pulp underwent a photostability test. A blue LED light with a maximum intensity of 420 nm was utilized to induce photodegradation of the pulp.

Optimization and Characterization of Protein Extraction from Asparagus Leafy By-Products.

Asparagus production generates significant amounts of by-products during the summer and post-harvest growth period. By-products can be good sources of nutrients and phytochemicals. The interest in increasing the availability of proteins for human consumption has led to the use of new plant sources rich in proteins.

High Value-Added Products from Food Waste.

Knowledge and use of technologies can transform waste into sustainable solutions [...

Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta.

Trub, a brewing by-product, can be used as alternative ingredient for foods nutritional enrichment after its bitter compounds extraction. Study presents the optimisation of bitter compounds extraction from trub by Box-Behnken design, and use of debittered trub (DT) as new ingredient to enrich pasta. Bitterness extraction process was evaluated at different pH levels, time and extraction steps, and physical-chemical properties of DT (obtained under optimal conditions) were evaluated.

Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer.

Acacia mearnsii gum is not commercially exploited, being characterized as residue from A. mearnsii cultivation. This work investigated the A.

Use of asparagus flour from non-commercial plants (residue) for functional pasta production: Asparagus flour for functional pasta production.

The objective this study was enrich a pasta with non-commercial asparagus flour (AF). Six treatments were prepared: control (without AF), with 5, 10, 15, 20 and 25% of AF. Analyzes of antioxidants and bioactive compounds of AF and pasta, and the quality of pasta (color, optimal cooking time, water absorption capacity, cooking loss, texture and centesimal composition) were evaluated.

Effect of ( A. St.-Hil.) addition on the functional and technological characteristics of fresh cheese.

Milk components have the ability to interact with functional compounds, such as polyphenols. This may result in altered biological activity of the compounds, and changes in the technological properties of dairy products. The objective of this study was to examine the effect of the addition of (YM) on the physico-chemical and sensory properties of fresh cheese (FC) during storage (21 days).