Research progress on properties of pre-gelatinized starch and its application in wheat flour products
June 2022
Starch is the most abundant organic compound in nature, second only to cellulose. However, the conserved structure of native starches limits their properties and applications. Therefore, it is often...
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Pumpkin seeds as nutraceutical and functional food ingredient for future: A review
March 2024
Pumpkin belongs to the family of Cucurbitaceae, which comprises several species that has economical as well as agronomical importance. All parts of pumpkin are edible and laden with beneficial neutraceutical...
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Comprehensive utilization of corn starch processing by-products: A review
September 2021
Corn is a high starchy cereal crop with the highest production and provides over 85% of the starch produced worldwide. Various by-products, differentiated by technological process features such as steep...
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Considerations for gluten free foods - pearl and finger millet processing and market demand
June 2023
The market demand for gluten free foods is increasing due to frequent incidences of celiac disease and increasing awareness on consumption of gluten free foods. Millets have become the major constituent...
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Role of essential oils in food safety: Antimicrobial and antioxidant applications
June 2019
Essential oils (EOs) are more complex and comprise a number of volatile and natural bioactive compounds, which often used in food industries as the best alternatives. This review focuses on the impact...
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Peanut proteins: Extraction, modifications, and applications: A comprehensive review
September 2023
As naturally sourced proteins, peanut proteins have garnered significant attention from the food industry, owing to their numerous advantages, such as easy extraction, non-pungency, and high bioavailability....
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Phosphatidylserine: An overview on functionality, processing techniques, patents, and prospects
December 2023
Phosphatidylserine (PS) is the part of cell structure in the body and has many beneficial functions especially in brain-related aging diseases. Although daily foods can provide PS to human body, the...
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Impact of mycotoxins and their metabolites associated with food grains
March 2023
Mycotoxins are secondary toxic metabolites synthesized by numerous filamentous fungi including members of the genus Fusarium, Penicillium, Drechslera, Aspergillus, Claviceps, Monascum, Alternaria, Cephalosporium,...
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Strategies for controlling biofilm formation in food industry
December 2022
Foodborne pathogen poses a threat to the food industries as many outbreaks have been found to be associated with biofilm formation. The formation of biofilm is a self-protection growth pattern of bacteria,...
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Functional butter for reduction of consumption risk and improvement of nutrition
December 2023
Butter has become renowned among consumers because of its exceptional flavor and taste. Nevertheless, conventional butter is deemed “unhealthy” due to its high concentration of saturated fats and cholesterol,...
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Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits
December 2023
Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy. Moreover,...
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Influences of four processing methods on main nutritional components of foxtail millet: A review
September 2022
Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail millet has many...
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Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review
July 2018
When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many...
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Phytosterols in edible oil: Distribution, analysis and variation during processing
March 2021
Phytosterols, which are naturally occurring in plants, have excellent nutritional and health values on lowering both the blood cholesterol level and the risk of cardiovascular diseases. Edible oils...
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The potential of legume-derived proteins in the food industry
December 2022
Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic,...
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Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature
March 2023
The efficacy of roasted sesame oil (SO) on the oxidation deterioration of sunflower oil (SFO) during heating was investigated. The concentrations of SO in the SFO were 0, 10%, 20%, and 30% by volume....
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Detection and inactivation of allergens in soybeans: A brief review of recent research advances
December 2021
In the last decade, soybean allergies have been on the increases to such an extent that they have now become a public health issue thus prompting more studies and researches on the topic. The allergenicity...
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Functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region
March 2023
The present investigation was aimed to study functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars (SR-4,...
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Extraction, chemical components, bioactive functions and adulteration identification of walnut oils: A review
March 2024
Walnut oil is a functional wood oil known to researchers that may potentially be a large source of Chinese edible oils. There are various extraction methods for walnut oil, including traditional (pressing,...
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Effect of ultrasound and microwave pretreatment on sprouting, GABA, bioactive compounds, and other physicochemical properties of sorghum
June 2023
Aim of this study is to see how ultrasound (US) and microwave (MW) pretreatments affect γ-aminobutyric acid (GABA) and physicochemical parameters of sorghum sprouts. Before sprouting, the sorghum was...
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Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread
March 2022
Sourdough starters for making traditional steamed bread are rich in microbes. Studies have shown that, in addition to yeast and lactic acid bacteria (LAB), acetic acid bacteria (AAB) are other functional...
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Improvement of whole wheat dough and bread properties by emulsifiers
June 2022
Whole wheat bread is widely available worldwide, but it is always associated with less desirable dough processibility, small loaf volume, firm and gritty texture, and other distinctive attributes compared...
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Evaluation of yields and quality parameters of oils from Cornus wilsoniana fruit extracted by subcritical n-butane extraction and conventional methods
December 2022
Cornus wilsoniana fruit oil is a very important woody oil and is the main raw material of biodiesel. In this study, the oil yield, physicochemical properties, fatty acid composition, rheological properties,...
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Enzymatic preparation of mono- and diacylglycerols: A review
December 2023
Monoacylglycerols (MAGs) and diacylglycerols (DAGs) are partial glycerides widely used in food industry. They are safe and non-toxic food emulsifiers, especially for MAGs. MAGs account for approximately...
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A systematic review of highland barley: Ingredients, health functions and applications
March 2022
Due to its high nutritional and dietotherapy values, highland barley has attracted the attention and favor of people all over the world in recent years. It has been demonstrated that the nutritional...
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