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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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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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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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 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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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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Novel heating technologies to improve fermentation efficiency and quality in wheat products: A short review
June 2021
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...
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Consumer acceptability and sensory profiling of sesame oils obtained from different processes
June 2020
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...
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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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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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Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread
Available online 27 November 2021
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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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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GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread
March 2020
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...
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Antimicrobial and cytotoxic potential of seeds and flowers crude extracts of sunflower
December 2019
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...
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Cellulose derived biochar: Preparation, characterization and Benzo[a]pyrene adsorption capacity
December 2021
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...
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Comparative study on yields and quality parameters of argan oils extracted by conventional and green extraction techniques
September 2021
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...
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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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The Sizes of Sitophilus zeamais in Different Life Stage
October 2018
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...
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Aromatization of virgin olive oil by seeds of Pimpinella anisum using three different methods: Physico-chemical change and thermal stability of flavored oils
September 2021
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...
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Effects of milling methods on rheological properties of fermented and non-fermented dough
September 2020
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...
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Study on the effect of wheat bran dietary fiber on the rheological properties of dough
March 2019
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,...
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Effects of insoluble dietary fiber from wheat bran on noodle quality
March 2021
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...
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Antifungal properties and mechanisms of three volatile aldehydes (octanal, nonanal and decanal) on Aspergillus flavus
September 2021
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....
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Sorption equilibrium moisture and isosteric heat of Chinese wheat bran products added to rice to increase its dietary fibre content
December 2021
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...
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