The effect of refrigeration and freezing in the physicochemical, microbiological and sensorial properties of a batter based in yam (Dioscorea alata L.) was evaluated. For this purpose, three treatments of a yam batter ...

Three fermentation treatments were used in pigeon pea "Lazaro" variety in order to eliminate α-galactosides, sugars responsible of producing flatulence. The fermented pigeon pea is a high protein alternative that can be ...

Foodborne diseases cause 48 million people annually to suffer health problems due to the presence of pathogens in their food. This represents a concern in terms of the people affected and the economic cost for public health, ...