6 documents found, page 1 of 1

Chemical composition of Crataegus monogyna – Preliminary Studies

Drying of Maritime Plants: Effect on Antioxidant Activity

Salicornia and Sarcocornia belong to the same family and have similar morphological and organoleptic properties. [1]. The objective of this work was to evaluate the antioxidant activity extracts obtained from the plants in the fresh state and after being dried. Their extracts may represent a valuable source for developing novel food products (antioxidant-enriched foods), and/or table salt substitutes that satis...

Study of antioxidant activity in extracts from fresh and dried halophyte plants

Salicornia macrostachya Moric. and Sarcocornia perennis subsp. alpini belong to the same family and share morphological and organoleptic characteristics. The visually appealing in terms of freshness, color and particular taste, nutritional values and health benefits are recognized by their consumers as attributes that warrant their gourmet status. The objective of this work was to study the effect of incubation...

The duality of innovation and food development versus purely traditional foods

Background: Intangible cultural heritage includes knowledge and skills transmitted throughout times, and this also applies to the food sector. Traditional knowledge assumes important social and economic value, which is relevant both for sectorial clusters as well as for majority social groups. Scope and approach: The objective of this review was to analyse the constraints and motivations for development in the ...

The drying process of Sarcocornia perennis: impact on nutritional and physico-c...

The Sarcocornia genus is an extreme salt-toler- ant plant that can be cultivated in saline habitats almost worldwide. To preserve Sarcocornia perennis, convective drying experiments were conducted and their effects on the physico-chemical properties and phenolic content of the plant were studied using conventional and vibrational spectroscopy techniques. The drying process of Sarcocor- nia perennis at temperatu...

Modelling in Drying Technology of Food Products: A Comprehensive Survey.

Drying of foods has been used to preserve food and agricultural products since immemorial times. However, still nowadays it assumes a prominent place among food processing technologies applied industrially to extend shelf life of foods. Although having some important advantages, like the reduction in water activity and subsequent minimization of degradation reactions of biological, chemical or enzymatic nature,...