Recent Articles

Open access

ISSN: 2590-2598
CN: 41-1447/TS
p-ISSN: 2096-4501

Phosphatidylserine: An overview on functionality, processing techniques, patents, and prospects

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

Optimizing techno-functionality of germinated whole wheat flour steamed bread via glucose oxidase (Gox) and pentosanase (Pn) enzyme innovation

Germination, a powerful biofortification technique, holds immense potential in bolstering the micronutrient profile of essential staple grains, thereby paving the way for optimal nutritional enhancement....

Share article

Effect of pressure cooking on phenolic compounds of quinoa

Due to good nutritional properties and potential health benefits, quinoa has gained an increasing attention. The study aimed to analyze the effect of pressure cooking on the composition, antioxidant...

Share article

Encapsulation of lipases on coordination polymers and their catalytic performance in glycerolysis and esterification

In this study, lipases of CALB (Candida antarctica lipase B), TLL (Thermomyces lanuginosa lipase), RML (Rhizomucor miehei lipase), CALA (Candida antarctica lipase A) and LU (Lecitase® Ultra) were encapsulated...

Share article

Peanut proteins: Extraction, modifications, and applications: A comprehensive review

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

Plant phenolic extracts for the quality protection of frying oil during deep frying: Sources, effects, and mechanisms

Protection of frying oil from deterioration by adding plant phenolic extracts to guarantee the quality of fried foods becomes the primary approach to promote the sustainable development of deep frying....

Share article

Drying kinetics of soy protein isolate-corn starch film during preparation and its moisture adsorption characteristics during storage

To better understand the mass transfer process of moisture in the soy protein isolate-corn starch (SPI-CS) films during preparation and storage process, the drying kinetics model of SPI-CS films with...

Share article

Considerations for gluten free foods - pearl and finger millet processing and market demand

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

Textural and functional analysis of sorghum flour cookies as ice cream inclusions

Flour serves as one of the primary ingredients of cookies, which affects dough properties, physical changes during baking, and post-baking cookie properties. Two gluten-free cookie formulations were...

Share article

Effects of Chinese chestnut powder on starch digestion, texture properties, and staling characteristics of bread

Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine. As an emerging functional food ingredient, Chinese chestnuts are rich in a range of bioactive...

Share article

Interactive effect of hot air roasting processes on the sensory property, allergenicity, and oil extraction of sesame (Sesamum indicum L.) seeds

Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production; however, it has recently been recognized as an essential allergenic food by FAO/WHO. This research investigated...

Share article

Effect of ultrasound and microwave pretreatment on sprouting, GABA, bioactive compounds, and other physicochemical properties of sorghum

Aim of this study is to see how ultrasound (US) and microwave (MW) pretreatments affect γ-aminobutyric acid (GABA) and physicochemical parameters of sorghum sprouts. Before sprouting, the sorghum was...

Share article

Impact of mycotoxins and their metabolites associated with food grains

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

Biological properties of essential oil emphasized on the feasibility as antibiotic substitute in feedstuff

The discovery and application of antibiotics in animal feeds have boomed the development of intensive animal husbandry in the last century, until the emergence of antibiotics-resistant bacteria. To...

Share article

Adsorption behavior of activated carbon for the elimination of zearalenone during bleaching process of corn oil

Zearalenone is a mycotoxin produced by Fusarium species. It frequently contaminates cereals used for foods or animal feeds, especially deposited in crude corn oil. Certain amounts of zearalenone can...

Share article

Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature

The efficacy of roasted sesame oil (SO) on the oxidation deterioration of sunflower oil (SFO) during heating was investigated. The concentrations of SO in the SFO were 0, 10%, 20%, and 30% by volume....

Share article

Functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region

The present investigation was aimed to study functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars (SR-4,...

Share article

The potential of legume-derived proteins in the food industry

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

Strategies for controlling biofilm formation in food industry

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

A kinetic model for predicting shelf-life of fresh extruded rice-shaped kernels (FER)

Fresh extruded rice-shaped kernels (FER) are remoulded rice products from cereals or seed flours, which have the advantages of safety, nutrition, health and time saving. However, the finished products...

Share article

Effect of the degree of milling on the microstructure and composition of japonica rice

The effect of the degree of milling (DM) on the distribution of the residual bran layer on the surface of rice grains and subsequent rice quality is essential for rice milling technology. This study...

Share article

Evaluation of yields and quality parameters of oils from Cornus wilsoniana fruit extracted by subcritical n-butane extraction and conventional methods

Cornus wilsoniana fruit oil is a very important woody oil and is the main raw material of biodiesel. In this study, the oil yield, physicochemical properties, fatty acid composition, rheological properties,...

Share article

Insight into synergistic antioxidation mechanisms of butyl hydroxyanisole with common synthetic antioxidants

Butyl hydroxyanisole (BHA) is usually blended with other synthetic antioxidants to improve the antioxidative property due to synergistic antioxidation. However, the synergistic antioxidation mechanisms...

Share article

Stay Informed

Register your interest and receive email alerts tailored to your needs. Sign up below.