Chemical structures, analytical approaches and toxicological effects of oxidative derivatives of triglycerides as potential hazards in lipid thermal processing: A review
Available online 8 July 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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Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat
June 2024
Mature wheat kernels contain three main parts: endosperm, bran, and germ. Flour milling results in multiple streams that are chemically different; however, the distribution of antioxidants and phenolic...
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Investigation of the effect of hydrocarbons and monoesters in the gelators' composition on the properties of edible oleogel
June 2024
Natural wax gelators have different compositions of compounds (hydrocarbons, wax esters, free fatty alcohols, and free fatty acids), which results in oleogels with varying properties. To maintain a...
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Differential roles of C-3 and C-6 phosphate monoesters in affecting potato starch properties
June 2024
The effects of starch phosphate monoester content (SPC), namely C-3 (C3P) and C-6 phosphate monoesters (C6P), on the starch properties were investigated using four potato starches with varied SPC/C3P/C6P...
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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...
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Influence of broken kernels content on soybean quality during storage
June 2024
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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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...
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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...
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The changes of Trp-deficient linusorb during the oxidation and the influence of γ-tocopherol on their oxidative stability
Available online 29 June 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
Available online 22 June 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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Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles
Available online 15 June 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
Available online 14 June 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
Available online 1 June 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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Technological advancements in millet dehulling and polishing process: An insight into pretreatment methods, machineries and impact on nutritional quality
Available online 31 May 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...
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Screening of glucosinolates degrading lactic acid bacteria and their utilization in rapeseed meal fermentation
Available online 31 May 2024
Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method...
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Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment
Available online 24 May 2024
Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste. However, the development of FWN is limited by its short shelf life and high browning rate. It has...
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Physical property improvement of fluid shortening using peanut oil-based diacylglycerols and their applications in sponge cake
Available online 24 May 2024
Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol...
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Modulation of starch digestibility using non-thermal processing techniques: A review
Available online 9 May 2024
Obesity and type 2 diabetes are widespread throughout the world, especially in developed countries. Starch is an important part of human staple food, the modulating of starch digestibility is conducive...
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Mass transfer process of peanut protein extracted by bis(2-ethylhexyl) sodium sulfosuccinate reverse micelles
March 2024
The liquid-liquid extraction method using reverse micelles can simultaneously extract lipid and protein of oilseeds, which have become increasingly popular in recent years. However, there are few studies...
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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...
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Extraction, chemical components, bioactive functions and adulteration identification of walnut oils: A review
March 2024
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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Study on the green extraction of corncob xylan by deep eutectic solvent
March 2024
Corn as one of the world's major food crops, its by-product corn cob is also rich in resources. However, the unreasonable utilization of corn cob often causes the environmental pollution, waste of resources...
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Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS
March 2024
An isotope dilution ultra-performance liquid chromatography–triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds of α,β-unsaturated aldehydes, namely 4-hydroxy-2-hexenal...
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Research progress on classification, source, application of phytosterol esters, and their thermal oxidation stability
March 2024
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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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,...
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