Food Production, Processing and Nutrition
ESCI-ISI SCOPUS (2019-2025)
2661-8974
Cơ quản chủ quản: BioMed Central Ltd. , Springer Nature
Lĩnh vực:
Nutrition and DieteticsFood SciencePublic Health, Environmental and Occupational Health
Phân tích ảnh hưởng
Các bài báo tiêu biểu
Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains
Tập 2 Số 1 - 2020
Abstract Cereals and millets have been known as poor man’s crops for a long
time, and have good potential in the mercenary system of food and in research
and development but these coarse grains have been leftover and underutilised
since a long time. In addition to nutritional properties, various elements of
cereal grains contain phenolic compounds as well as various anti-nutritional
factors. To im...
Phenolic-protein interactions: insight from in-silico analyses – a review
Tập 5 Số 1
AbstractPhenolic compounds are ubiquitous plant secondary metabolites that
possess various biological activities and are known to interact with proteins,
altering their structure and properties. Therefore, interactions between these
compounds and proteins has gained increasing attention due to their potential
benefits to human health and for exploitation by the food industry. Phenolic
compounds an...
Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk
- 2021
Abstract This study was designed to evaluate the bioactivities such as
β-glucosidase activity, α-galactosidase activity, and the growth behavior of the
Lactobacillus cultures in soy milk medium. Ten Lactobacillus cultures were
considered in this study. L. fermentum (M2) and L. casei (NK9) were selected due
to their better α-galactosidase, β-glucosidase activity and growth behavior in
soy milk medi...
Finger millet porridges subjected to different processing conditions showed low glycemic index and variable efficacy on plasma antioxidant capacity of healthy adults
- 2020
Abstract Finger millet porridges (FMP), rich in nutrient and non-nutrient
compounds have been used in the traditional food cultures in Asia. The aims of
the study were to determine the effect of different processing conditions of
finger millet grains on glycemic response, phenolic content and the antioxidant
activities of FMP and to determine the short term and long term efficacy of its
consumptio...
Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa)
Tập 3 Số 1 - 2021
Abstract Protein hydrolysates were prepared from North Atlantic sea cucumber
(Cucumaria frondosa) body wall (BW), and processing by-product flower (FL) and
internal organs (IN). Sea cucumber proteins from these three tissues were
hydrolysed with selected endopeptidases and exopeptidases. The enzymes used were
Alcalase (A), and Corolase (C) as endopeptidases and Flavourzyme (F) with both
endo- and ...
Effect of drying methods and parameters on the antioxidant properties of tea (Camellia sinensis) leaves
- 2020
Abstract Background Conventional drying using heated air oven is commonly used
as a method for preserving the product but often affects the nutritional value,
taste, and texture. However, the heat from the drying method can oxidize and
destroy heat-sensitive compounds. Superheated steam (SHS) drying uses
superheated steam instead of hot air or combustion gases in a direct dryer and
was reported be...
Phytochemicals and antioxidant activity in four varieties of head cabbages commonly consumed in China
Tập 1 Số 1 - 2019
Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability
Tập 2 Số 1 - 2020
Abstract This study investigated physical, chemical and lipid oxidative
properties of emulsion gels (W/O) incorporating Jerusalem artichoke (JA) inulin.
Primary purified inulin extract (PPIE, 1%) improved the homogeneity of emulsion
gel (with no syneresis) and developed smaller particle size droplets (average
40 μm) than control (average size 60 μm). HPLC revealed that PPIE had 80.28%
inulin conte...
Natural bioactive substances for the control of food-borne viruses and contaminants in food
Tập 2 Số 1 - 2020
Abstract Food-borne viruses and contaminants, as an important global food safety
problem, are caused by chemical, microbiological, zoonotic, and other risk
factors that represent a health hazard. Natural bioactive substances,
originating from plants, animals, or microorganisms, might offer the possibility
of preventing and controlling food-borne diseases. In this contribution, the
common bioactive...
Application of light emitting diodes (LEDs) for food preservation, post-harvest losses and production of bioactive compounds: a review
Tập 4 Số 1 - 2022
AbstractLight-emitting diode (LED) technology is a new non-thermal food
preservation method that works by converting light energy into heat. LED has
potential to revolutionize crop production, protection and preservation. This
technology is economical and environmentally friendly. LEDs have been shown to
improve the nutritive quality and shelf life of foods, control the ripening of
fruits, induce ...