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ISSN: 2590-2598
CN: 41-1447/TS

The impact of high hydrostatic pressure treatment time on the structure, gelatinization, thermal properties and in vitro digestibility of oat starch

As a non-thermal processing technology, high hydrostatic pressure (HHP) can be used for starch modification without affecting the quality and flavour constituents. The effect of HHP on starch is closely...

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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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Quality prediction of freshly-harvested wheat using GlutoPeak during postharvest maturation

Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties. However, this process...

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Sorption equilibrium moisture and isosteric heat of Chinese wheat bran products added to rice to increase its dietary fibre content

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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Cellulose derived biochar: Preparation, characterization and Benzo[a]pyrene adsorption capacity

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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Microstructure observation of multilayers separated from wheat bran

In order to understand more clearly the morphology of the structural layers of the soft and hard wheat bran to understand the effect of mechanical force on the wheat grain, we observed the microstructure...

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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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A systematic review of highland barley: Ingredients, health functions and applications

Due to its high nutritional and dietotherapy values, highland barley has attracted the attention and favor of people all over the world in recent years. It has been demonstrated that the nutritional...

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Optical techniques in non-destructive detection of wheat quality: A review

Wheat quality detection is essential to ensure the safety of wheat circulation and storage. The traditional wheat quality detection methods mainly include artificial sensory evaluation and physicochemical...

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Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread

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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Insights into the mechanism of Sub3 inhibiting Fusarium moniliforme infection in maize

Fusarium moniliforme (F. moniliforme) and its secondary metabolite fumonisin pose a severe threat to food safety, and searching for effective antimicrobial agents is a focus of current research. In...

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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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Comparative study on yields and quality parameters of argan oils extracted by conventional and green extraction techniques

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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Antifungal properties and mechanisms of three volatile aldehydes (octanal, nonanal and decanal) on Aspergillus flavus

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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Enzymatic kinetics of β-conglycinin using alkaline protease from Bacillus subtilis ACCC 01746 and analysis of antigenicity of hydrolyzed peptide

β-Conglycinin, the main protein of soybean, is a key allergen that causes soybean allergies, and hydrolysis is usually applied to lower its antigenicity. We evaluated the enzymolysis characters of β-conglycinin...

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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

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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Front Matter 2 - Flyer

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Vanillin and its derivatives, potential promising antifungal agents, inhibit Aspergillus flavus spores via destroying the integrity of cell membrane rather than cell wall

To study the structure-antifungal activity of vanillin against Aspergillus flavus (A. flavus), the susceptibilities of A. flavus to vanillin and its isomers (o-vanillin, 2-hydroxy-4-methoxybenzaldehyde...

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Production of a novel non-toxic γ-PGA/casein composite hydrogel using MTG and optimization by response surface methodology

The γ-PGA-based food hydrogel exhibits good biodegradability and biocompatibility, and is non-toxic to humans. In this study, a novel hydrogel (γ-PGA/casein composite hydrogel) was prepared by combining...

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Effect of the degree of milling on the physicochemical properties, pasting properties and in vitro digestibility of Simiao rice

Simiao rice is a variety of long-grain Indica rice popular in South China. However, researches on the milling technology of Simiao rice are limited. The effect of different degrees of milling (DOMs)...

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Novel heating technologies to improve fermentation efficiency and quality in wheat products: A short review

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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Study on crystallization behavior of Tibet butter

Tibetan butter (TB), generally called butter, is a solid oil product extracted from yak milk in the Qinghai-Tibet plateau area. However, due to the limitations of raw material sources and production...

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Front Matter 2 - Flyer

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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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Effects of insoluble dietary fiber from wheat bran on noodle quality

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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