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...
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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,...
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Enzymatic preparation of mono- and diacylglycerols: A review
December 2023
Monoacylglycerols (MAGs) and diacylglycerols (DAGs) are partial glycerides widely used in food industry. They are safe and non-toxic food emulsifiers, especially for MAGs. MAGs account for approximately...
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Optimizing techno-functionality of germinated whole wheat flour steamed bread via glucose oxidase (Gox) and pentosanase (Pn) enzyme innovation
December 2023
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....
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Drying kinetics of soy protein isolate-corn starch film during preparation and its moisture adsorption characteristics during storage
September 2023
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...
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Effect of pressure cooking on phenolic compounds of quinoa
September 2023
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...
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Encapsulation of lipases on coordination polymers and their catalytic performance in glycerolysis and esterification
September 2023
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...
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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....
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Plant phenolic extracts for the quality protection of frying oil during deep frying: Sources, effects, and mechanisms
September 2023
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....
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Interactive effect of hot air roasting processes on the sensory property, allergenicity, and oil extraction of sesame (Sesamum indicum L.) seeds
June 2023
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...
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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...
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Effects of Chinese chestnut powder on starch digestion, texture properties, and staling characteristics of bread
June 2023
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...
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Effect of ultrasound and microwave pretreatment on sprouting, GABA, bioactive compounds, and other physicochemical properties of sorghum
June 2023
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...
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Textural and functional analysis of sorghum flour cookies as ice cream inclusions
June 2023
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...
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Adsorption behavior of activated carbon for the elimination of zearalenone during bleaching process of corn oil
March 2023
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...
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Biological properties of essential oil emphasized on the feasibility as antibiotic substitute in feedstuff
March 2023
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...
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Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature
March 2023
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....
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Functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region
March 2023
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,...
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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,...
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A kinetic model for predicting shelf-life of fresh extruded rice-shaped kernels (FER)
December 2022
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...
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Effect of the degree of milling on the microstructure and composition of japonica rice
December 2022
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...
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Evaluation of yields and quality parameters of oils from Cornus wilsoniana fruit extracted by subcritical n-butane extraction and conventional methods
December 2022
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,...
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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,...
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