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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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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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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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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The potential of legume-derived proteins in the food industry
Available online 16 June 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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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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Strategies for controlling biofilm formation in food industry
Available online 17 June 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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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 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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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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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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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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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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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 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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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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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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The impact of high hydrostatic pressure treatment time on the structure, gelatinization and thermal properties and in vitro digestibility of oat starch
March 2022
As a non-thermal processing technology, high hydrostatic pressure (HHP) can be used for starch modification without affecting the quality and flavour constituents. The effect of HHP on starch is closely...
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Review on microbial degradation of zearalenone and aflatoxins
September 2020
The widespread contamination by mycotoxins, especially zearalenone and aflatoxins, in crops and their by-products has caused severe undesirable effects on human health and commercial trade. Researchers...
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Studies of the quality parameters of blended oils and sensory evaluation of gram flour products
December 2020
Blended oils have many uses when compared with single oils, due to presence of high Omega9 levels. They help in brain development and reduce the risk of heart diseases. This investigation of blended...
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Optical techniques in non-destructive detection of wheat quality: A review
March 2022
Wheat quality detection is essential to ensure the safety of wheat circulation and storage. The traditional wheat quality detection methods mainly include artificial sensory evaluation and physicochemical...
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Isolation and characterization of biosurfactant producing bacteria from groundnut oil cake dumping site for the control of foodborne pathogens
March 2019
Infection and intoxication are two common types of foodborne illnesses throughout the world. The aim of the present work was to isolate and characterize biosurfactant producing bacteria from groundnut...
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Difference among the quality indices, chemical composition and frying performance of galangal flavored sunflower oil prepared by three methods
June 2022
Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality. In the present study, the quality indices, chemical...
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Recent advances in quality deterioration and improvement of starch in frozen dough
December 2020
Starch with different particle sizes has different compositions and different physical and chemical properties. The amylopectin content and protein content and lipid content of small granule B starch...
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Hydrophilic phytosterol derivatives: A short review on structural modifications, cholesterol-lowering activity and safety
September 2022
Phytosterols have received extensive attention owing to their excellent cholesterol-lowering activity and the role in cardiovascular diseases prevention. However, poor solubility in both oil and water...
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