Pumpkin seeds as nutraceutical and functional food ingredient for future: A review
March 2024
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...
Share article
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...
Share article
Peanut proteins: Extraction, modifications, and applications: A comprehensive review
September 2023
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....
Share article
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...
Share article
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...
Share article
Phosphatidylserine: An overview on functionality, processing techniques, patents, and prospects
December 2023
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...
Share article
Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications
June 2024
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...
Share article
A comprehensive review on the nutritional composition, bioactive potential, encapsulation techniques, and food system applications of guava (Psidium guajava L.) leaves
March 2025
Guava (Psidium guajava L.), a plant belonging to the Myrtaceae family, holds significant medicinal and nutritional values. Leaves of the plant are described to be elliptical with a dark green color...
Share article
Technological advancements in millet dehulling and polishing process: An insight into pretreatment methods, machineries and impact on nutritional quality
September 2024
Millets are widely recognized for their nutritional significance; however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies...
Share article
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...
Share article
A review: Health benefits and physicochemical characteristics of blended vegetable oils
June 2024
Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value. There is no such edible oil/fat that meets all the recommendations from the health point of...
Share article
Chickpea (Cicer arietinum Linn.) starch: Extraction, composition, structure, properties, modifications and food applications
June 2025
Chickpea (Cicer arietinum Linn.) is a widely cultivated edible legume worldwide. Starch is the major carbohydrate in chickpea seeds and amounts up to 50% of the dry matter. Compared with other legume...
Share article
Functional butter for reduction of consumption risk and improvement of nutrition
December 2023
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,...
Share article
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,...
Share article
Considerations for gluten free foods - pearl and finger millet processing and market demand
June 2023
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...
Share article
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...
Share article
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,...
Share article
Physicochemical properties and health benefits of resistant starch, resistant dextrin, and Polydextrose: Similarities and differences
Available online 8 April 2025
This is a review on resistant starch (RS), resistant dextrin (RD), and polydextrose (PDX), focusing on their similarities and differences. RS refers to the starch (or a portion of) that cannot be digested...
Share article
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,...
Share article
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...
Share article
Hydrothermal treatment of pearl millet grains: Effects on nutritional composition, antinutrients and flour properties
June 2024
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...
Share article
Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits
December 2023
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,...
Share article
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...
Share article
Effect of sterilization methods on quality and storage characteristics of tofu fermented by lactic acid bacteria
March 2025
This study examined the effects of pasteurization (PAS), ultrasonic sterilization (ULS), and microwave sterilization (MWS) on the quality and storage characteristics of brine-fermented tofu (BFT) and...
Share article
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...
Share article
