Most Downloaded Articles

Open access

ISSN: 2590-2598
CN: 41-1447/TS

Role of essential oils in food safety: Antimicrobial and antioxidant applications

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...

Share article

Comprehensive utilization of corn starch processing by-products: A review

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...

Share article

Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

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...

Share article

Quality deterioration and improvement of wheat gluten protein in frozen dough

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...

Share article

Phytosterols in edible oil: Distribution, analysis and variation during processing

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...

Share article

The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review

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...

Share article

Effect of black and white sesame on lowering blood lipids of rats with hyperlipidemia induced by high-fat diet

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,...

Share article

Novel heating technologies to improve fermentation efficiency and quality in wheat products: A short review

Identifying novel processing methods is an important research direction in the field of food engineering. Fermented flour products have been popular all over the world for a long time because of their...

Share article

Consumer acceptability and sensory profiling of sesame oils obtained from different processes

This study aimed to investigate the effect of oil processing technologies on the sensory qualities of sesame oils and to identify drivers of liking. Using a check-all-that-apply (CATA) question and...

Share article

Detection and inactivation of allergens in soybeans: A brief review of recent research advances

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...

Share article

Review on microbial degradation of zearalenone and aflatoxins

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...

Share article

Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread

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...

Share article

Studies of the quality parameters of blended oils and sensory evaluation of gram flour products

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...

Share article

GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread

Jiaozi Steamed Bread (JSB) has a unique aroma as a traditional staple food in China. The volatile compounds in JSB were extracted by simultaneous distillation and extraction (SDE) and headspace solid-phase...

Share article

Antimicrobial and cytotoxic potential of seeds and flowers crude extracts of sunflower

Oil-producing crops, including Helianthus annuus L. (H. annuus, Sunflower), have been used for the treatment of different human diseases since ancient times. This study aims to determine the antimicrobial...

Share article

Cellulose derived biochar: Preparation, characterization and Benzo[a]pyrene adsorption capacity

Edible oil is prone to be contaminated by Benzo[a]pyrene (BaP) during production and processing. Adsorption is an important technology for the removal of BaP from edible oil, and biochar as a new type...

Share article

Comparative study on yields and quality parameters of argan oils extracted by conventional and green extraction techniques

Argan oil is most frequently sold as pure oil, which can be directly applied topically due to its cosmetological proprieties or ingested in order to provide several health benefits. It's also commonly...

Share article

Recent advances in quality deterioration and improvement of starch in frozen dough

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...

Share article

The Sizes of Sitophilus zeamais in Different Life Stage

Knowing the developmental states of stored grain insects, especially for the immature stages hidden in cereal kernel, such as Sitophilus zeamais, could be in favor of monitoring early and controlling...

Share article

Aromatization of virgin olive oil by seeds of Pimpinella anisum using three different methods: Physico-chemical change and thermal stability of flavored oils

Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product, the virgin olive oil (VOO) was flavored...

Share article

Effects of milling methods on rheological properties of fermented and non-fermented dough

The rheological properties of wheat flour are very important for the production of bakery products, and the milling methods greatly influence the rheological properties. In this paper, we measured the...

Share article

Study on the effect of wheat bran dietary fiber on the rheological properties of dough

The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties. In this paper, wheat bran dietary fiber (WBDF) with different levels (0,...

Share article

Effects of insoluble dietary fiber from wheat bran on noodle quality

Benefiting from its favorable effects in promoting intestinal peristalsis, increasing satiety and reducing postprandial blood sugar, wheat bran insoluble dietary fiber (IDF) could be added to noodles...

Share article

Antifungal properties and mechanisms of three volatile aldehydes (octanal, nonanal and decanal) on Aspergillus flavus

The harm of Aspergillus flavus (A. flavus) and aflatoxin is a severe food safety problem worldwide, which causes huge economic losses every year. Therefore, it is urgent to control the growth of A....

Share article

Sorption equilibrium moisture and isosteric heat of Chinese wheat bran products added to rice to increase its dietary fibre content

More and more people concern about supplementing dietary food with wheat bran to increase fibre content, but there has been little study of the sorption isotherms and isosteric heats of wheat bran fibre...

Share article

Stay informed

Register your interest and receive email alerts tailored to your needs. Sign up below.