Characterization and application of a coating of starch extracted from avocado ( L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries.

The starch extracted from avocado ( L. cv. Hass) seeds was characterized and used in the preparation of an edible coating to reduce the oil uptake and acrylamide content in French fries.

Potato snacks added with active components: effects of the vacuum impregnation and drying processes.

Potato snacks can be used as an ideal strategy for nutrient delivery, since they are one of the most widely consumed products in the world. Due to fried snacks are known to be a significant source of fat intake, consumption is changing towards healthier alternatives. The aim of this research is to evaluate the effect of vacuum impregnation and three dehydration techniques: heated air drying, freeze drying, and microwave vacuum drying of the potato snack that has been fortified with active components: calcium and vitamins C and E.

Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha.

Agro-industrial waste can be the production source of biopolymers such as polyhydroxyalkanoates. The aim of this study was to produce and characterize Polyhydroxyalkanoates produced from pineapple peel waste fermentation processes. The methodology includes different pineapple peel waste fermentation conditions.

Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning.

Fifty-eight samples of commercial Colombian coffee with different characteristics (soluble, ground, decaffeinated, etc) were evaluated for antioxidant capacity (AC) (ABTS and FRAP), total soluble phenolics (TP), browning index (BI), color parameters (L(∗), a(∗), b(∗), c(∗) and h(∗)), HMF and furfural. The AC in Colombian coffees was very varied (164-1000, 100.8-885.