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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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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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
Available online 23 November 2022
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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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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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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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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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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Textural and functional analysis of sorghum flour cookies as ice cream inclusions
Available online 22 December 2022
Flour serves as one of the primary ingredients of cookies, which affects dough properties, physical changes during baking, and post-baking cookie properties. Two gluten-free cookie formulations were...
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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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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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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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Effects of vitamin C on the structural and functional characteristics of wheat gluten
June 2022
Vitamin C (VC) can greatly enhance the quality properties of dough and steamed bread in the food field. However, there are few studies on the interaction between VC and gluten, and the mechanism of...
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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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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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Quality deterioration and improvement of wheat gluten protein in frozen dough
March 2020
Frozen dough technology can effectively recover sensory quality of frozen flour products. This technique has gradually drawn the research interest in the industrialization of staple food. However, the...
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Adsorption behavior of activated carbon for the elimination of zearalenone during bleaching process of corn oil
March 2023
Zearalenone is a mycotoxin produced by Fusarium species. It frequently contaminates cereals used for foods or animal feeds, especially deposited in crude corn oil. Certain amounts of zearalenone can...
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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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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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Effect of black and white sesame on lowering blood lipids of rats with hyperlipidemia induced by high-fat diet
June 2020
Sesamum indicum has various biological effects, and this study aimed to investigate its hypolipidemic effect. A hyperlipidemia rat model was established by feeding rats with high-fat diets in this study,...
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Effects of Chinese chestnut powder on starch digestion, texture properties, and staling characteristics of bread
Available online 25 January 2023
Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine. As an emerging functional food ingredient, Chinese chestnuts are rich in a range of bioactive...
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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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The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review
December 2020
The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use...
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Biological properties of essential oil emphasized on the feasibility as antibiotic substitute in feedstuff
March 2023
The discovery and application of antibiotics in animal feeds have boomed the development of intensive animal husbandry in the last century, until the emergence of antibiotics-resistant bacteria. To...
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Advances in xylooligosaccharides from grain byproducts: Extraction and prebiotic effects
June 2022
Xylooligosaccharides (XOS) are mainly derived from lignocellulosic materials, such as rice husk, corn cobs, straw, wheat bran, wheat straw and other grain by-products. XOS have become one of the functional...
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