April 2008

Effect of steeping time of milled grains on the quality of Kunnu-Zaki (A Nigerian beverage)

  Millet grains were steeped in water for varying period of time during “kunun-zaki” production in order to study the effect of the duration of steeping on the quality of “kunu zaki”. Other processing factors were kept constant in the course of this study. Kunun zaki produced from millet grains steeped for 36 h was rated best in terms of sensory characteristics. The steeping period had...

Author(s): Obadina, A.O, Oyewole, O.B, and Awojobi, T.M

April 2008

Extraction of pure lycopene from industrial tomato waste in water using the extractor Naviglio®

  In this paper an innovative process for the extraction of pure lycopene from tomato-waste in water that uses the Extractor Naviglio® and water as solvent is presented. The use of water as extracting solvent considerably reduces the cost of the entire process if compared with the commonly used solvent-based procedure or with the newer supercritical extraction process of lycopene from tomato-waste....

Author(s):   Daniele Naviglio, Fabiana Pizzolongo, Lydia Ferrara, Biagio Naviglio, Alejandro Aragòn, and Antonello Santini