Antifungal activity of curcumin-mediated photodynamic inactivation against Fusarium graminearum on maize
March 2025
The natural curcumin-mediated photodynamic inactivation (PDI) was developed, and its inactivation potency against Fusarium graminearumin vitro and in vivo was systematically investigated by fluorescence...
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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...
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Utilizing low-field NMR for comprehensive quality evaluation of edible oil and oil product
March 2025
Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance (LF-NMR) is a fast, accurate and nondestructive technology...
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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...
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Understanding the technological aspects of Hybrid Gel as a substitute for saturated fat in processed food products
March 2025
Hybrid Gel is the emerging soft matter in food applications that attracted the attention of food scientists owing to its beneficial characteristics as a substitute for saturated fat. The beneficial...
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Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles
March 2025
Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage. Three commonly used modified starches (oxidized starch, acetylated starch, and hydroxypropyl starch) were...
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Volatile flavor analysis of flesh oil and liver oil from Doederleinia berycoides based on HS-GC-IMS, HS-SPME-GC‐MS and lipidomics
March 2025
Edible oils derived from aquatic products are rich in lipids beneficial to human health. However, the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear....
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Empowering innovative strategies: Utilizing polymer-based nanotechnology for the prevention, control, and detection of aflatoxins, ochratoxins, and fusarium toxins in food systems
Available online 28 March 2025
Mycotoxins, toxic secondary metabolites produced by fungus including Aspergillus, Penicillium, and Fusarium, pose considerable threats to food safety and human health worldwide. This review analyzes...
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Effect of ultrasound-assisted aqueous enzymatic extraction on the interfacial properties of high-oleic peanut oil bodies
Available online 26 March 2025
Oil bodies (OBs) are the lipid-storage organelle in oilseed, and their interface properties are crucial for oilseed processing. To elucidate the effect of interfacial proteins on the functional properties...
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Chickpea (Cicer arietinum Linn.) starch: Extraction, composition, structure, properties, modifications and food applications
Available online 22 March 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...
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Insight into the physicochemical characteristics and biological features of dietary polysaccharides extracted from palm kernel cake
Available online 10 March 2025
Palm kernel cake (PKC), a major by-product of the palm oil industry, is rich in non-starch polysaccharides. In this study, two polysaccharide fractions, precipitated with acetic acid (PPA) and ethanol...
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The control technology of harmful substances impacting the quality of peanut oil: A review
Available online 7 March 2025
Peanut is a globally important leguminous crop and one of the most important oil crops. In response to the growing demand for high-quality peanut oil, advancements in processing technologies have led...
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Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread
Available online 19 February 2025
Fusarium graminearum (F. graminearum) is a severe phytopathogen threatening agriculture production and food security. Paeonol, serves as a plant-derived natural component, is a promising antifungal...
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Enzymatic modification of raw corn starch using thermostable glucoamylase from Thermothelomyces thermophilus
Available online 26 January 2025
Enzymatic modification is an important approach to changing the structure and expanding industrial application of natural starch. In the process of starch modification, thermostable enzymes are favored...
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Effect of hydrothermal treatments on physicochemical, rheological and nutritional properties of millet: An analytical review
Available online 2 January 2025
Millets, nutrient-rich grains packed with complex carbohydrates, dietary fiber, essential proteins, lipids, and antioxidant phytochemicals, are gaining recognition as valuable dietary components. Various...
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The changes of Trp-deficient linusorb during the oxidation and the influence of γ-tocopherol on their oxidative stability
December 2024
Linusorbs (LOs), particularly the Methionine (Met)-containing yet Tryptophan (Trp)-free LO (CLB and CLP), play a significant role in shaping the quality and sensory attributes of flaxseed oil. To investigate...
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Status and distribution of selenium in selenium-enriched peanut sprouts
December 2024
Selenium is one of the essential trace elements in human body, however, due to the limitation of geographic factors, the intake of selenium is seriously insufficient in most regions. In this study,...
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Chemical structures, analytical approaches and toxicological effects of oxidative derivatives of triglycerides as potential hazards in lipid thermal processing: A review
December 2024
There is an increasing attention on oxidative derivatives of triglycerides, a group of potential thermal processing induced food toxicants, which are formed during the thermal processing of food lipids....
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Discrimination of pressed sesame oil: A comparison study of non-targeted UV spectral fingerprints combined with different chemometric methods
December 2024
This study explores the utilization of various chemometric analytical methods for determining the quality of pressed sesame oil with different adulteration levels of refined sesame oil using UV spectral...
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Complexation process and binding parameters of curcumin and short amylose with V7-type helix structure
December 2024
Pre-formed V7-type short amylose (SA) could interact with curcumin to form inclusion complex (IC) thereby to improve the stability of curcumin. However, the complexation mechanism of V7-type SA and...
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Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam
December 2024
This study investigated the effects of superheated steam (SS) treatment at different temperatures (120 °C, 150 °C, 180 °C) on the physicochemical properties of broken rice flour and the quality of broken...
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Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice
December 2024
Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture. The objective of this study was to understand how the physicochemical, thermal, and textural...
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Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles
September 2024
Soybean protein has high nutritional value, but its functional properties are easily affected by external factors, which limits its application in food industry. In the study, soybean protein isolate...
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Saffron (Crocus sativus L.) stigmas as a potential natural additive to improve oxidative stability attributes of sunflower (Helianthus annuus L.) oil stored under different conditions
September 2024
The aim of our study was to explore the antioxidant potential of Moroccan saffron stigmas (SS) and examine their performance as a natural antioxidant in enhancing the stability and quality properties...
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Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives
September 2024
Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan (AX),...
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