Enzymatic Deodorization with Raw Fruits, Vegetables and Mushrooms.

Microbial Contamination of Raw Fruits and Vegetables

India is currently producing over 77 million tone fruits and over 150 million tone vegetables per year, and is one of the leading country in horticulture. The cases of food borne illness are also increasing every year, which needs our special attention. Raw fruits and vegetables were collected from market to identify the presence of any pathogenic microbes (Bacteria and fungi). As a result, som...

Vegan Triple-Ironman (Raw Vegetables/Fruits)

Endurance sport requires a healthy and balanced diet. In this case report we present the findings of an ultra-triathlete (three times Ironman, means 11.4 km swim, 540 km bike, 125 km run in 41:18 h as a whole) living on a raw vegan diet and having finished the competitions under these nutritional conditions. To this end, the vegan ultra triathlete and a control group of 10 Ironman triathletes o...

Discoloration in raw and processed fruits and vegetables.

Discoloration in fruits and vegetables is reviewed in relation to the chemical and biochemical causes of black, brown, red, yellow, and green discolorations. In raw materials, only a limited understanding has so far been achieved of the internal black and brown discolorations. The biochemical signaling pathways triggered by wounding or chilling-storage, the nature of the enzymes and reactive ox...

Antioxidant Properties of Selected African Vegetables, Fruits and Mushrooms: A Review

Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet

Tocopherol and tocotrienol contents of raw fruits and vegetables and processed products were determined by saponification and normal phase liquid chromatography. All samples were either locally obtained or collected as part of the US Department of Agriculture’s National Food and Nutrient Analysis Program (NFNAP). All fruits, vegetables and processed products were selected from the USDA Key Food...