Food Production, Processing and Nutrition
ESCI-ISI SCOPUS (2019-2023)
2661-8974
Cơ quản chủ quản: BioMed Central Ltd. , Springer Nature
Lĩnh vực:
Nutrition and DieteticsFood SciencePublic Health, Environmental and Occupational Health
Các bài báo tiêu biểu
Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains
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 c... ...
Tập 2 Số 1 - 2020
Phenolic-protein interactions: insight from in-silico analyses – a reviewAbstract Phenolic 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 foo... ...
Tập 5 Số 1
Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk
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. f... ...
- 2021
Finger millet porridges subjected to different processing conditions showed low glycemic index and variable efficacy on plasma antioxidant capacity of healthy adults
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 t... ...
- 2020
Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa)
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 enzy... ...
Tập 3 Số 1 - 2021
Effect of drying methods and parameters on the antioxidant properties of tea (Camellia sinensis) leavesAbstract
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... ...
- 2020
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
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). HPL... ...
Tập 2 Số 1 - 2020
Natural bioactive substances for the control of food-borne viruses and contaminants in food
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... ...
Tập 2 Số 1 - 2020
Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize floursAbstract
Traditional complementary foods are mainly starchy foods with limiting nutrient quality and can be fortified using protein rich crops like almond seed. This research thus aimed at investigating the nutritional quality of the formulated complementary diet from locally available almond seeds (Prunus amygdalus ), high q... ...
Tập 2 Số 1 - 2020