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ISSN: 2590-2598
CN: 41-1447/TS
p-ISSN: 2096-4501

Research progress on properties of pre-gelatinized starch and its application in wheat flour products

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

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

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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Phosphatidylserine: An overview on functionality, processing techniques, patents, and prospects

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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Peanut proteins: Extraction, modifications, and applications: A comprehensive review

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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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...

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Considerations for gluten free foods - pearl and finger millet processing and market demand

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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Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications

Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties. During sourdough fermentation of...

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Functional butter for reduction of consumption risk and improvement of nutrition

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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Strategies for controlling biofilm formation in food industry

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

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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Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits

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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The potential of legume-derived proteins in the food industry

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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Influences of four processing methods on main nutritional components of foxtail millet: A review

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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Hydrothermal treatment of pearl millet grains: Effects on nutritional composition, antinutrients and flour properties

Pearl millet (Pennisetum glaucum) is one of the major millets with high nutritional properties. This crop exhibits exceptional resilience to drought and high temperatures. However, the processing of...

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Extraction, chemical components, bioactive functions and adulteration identification of walnut oils: A review

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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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...

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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...

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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...

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Plant phenolic extracts for the quality protection of frying oil during deep frying: Sources, effects, and mechanisms

Protection of frying oil from deterioration by adding plant phenolic extracts to guarantee the quality of fried foods becomes the primary approach to promote the sustainable development of deep frying....

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Improvement of whole wheat dough and bread properties by emulsifiers

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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Influence of broken kernels content on soybean quality during storage

Although it is recognized that the post-harvest system is most responsible for the loss of soybean quality, the real impact of this loss is still unknown. Brazilian regulation allows 15% and 30% of...

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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

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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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...

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Research progress on classification, source, application of phytosterol esters, and their thermal oxidation stability

Phytosterol esters can effectively decrease serum cholesterol concentration in the human body and prevent cardio-cerebrovascular diseases. It was found that phytosterol esters exhibited better solubility...

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