Food Production, Processing and Nutrition
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A robust stripping method for the removal of minor components from edible oils
Food Production, Processing and Nutrition - Tập 2 - Trang 1-9 - 2020
Column chromatographic techniques have commonly been used for effective
stripping of edible oils from their minor components. However, this method is
time consuming, which may lead to oil oxidation. Thus, in the present study, the
oils of camelina seed, chia seed, sophia seed, corn, olive, and a
docosahexaenoic acid single cell oil (DHASCO) were subjected to a simplified
stripping method by using ...
Classification of archaic rice grains excavated at the Mojiaoshan site within the Liangzhu site complex reveals an Indica and Japonica chloroplast complex
Food Production, Processing and Nutrition - Tập 2 Số 1 - 2020
AbstractTo understand rice types that were utilized during postdomestication and
in the modern age and the potential of genetic research in aged rice materials,
archaeogenetic analysis was conducted for two populations of archaic rice grains
from the Mojiaoshan site during the Liangzhu Period in China (2940 to 2840 BC).
Sequencing after the PCR amplification of three regions of the chloroplast
gen...
Variation in physico-chemical, organoleptic and microbial qualities of intermediate moisture pineapple (Ananas comosus (L.) Merr.) slices during storage
Food Production, Processing and Nutrition - Tập 4 - Trang 1-11 - 2022
Pineapple is a commercial tropical fruit ranking sixth in global fruit
production. Seasonal market gluts result in huge postharvest losses in all
pineapple-growing nations. To reduce postharvest losses of fruits, viable,
cost-effective and market-oriented value-added products are needed urgently. The
present study was carried out to determine the suitability of two commercial
varieties, Kew and Ma...
Antiglycative and anti-inflammatory effects of lipophilized tyrosol derivatives
Food Production, Processing and Nutrition - Tập 2 - Trang 1-7 - 2020
To expand the application of tyrosol, a series of lipophilized tyrosol
derivatives were synthesized via esterification of tyrosol with fatty acids of
different chain lengths. The antiglycative activity of tyrosol esters so
prepared was subsequently examined in the bovine serum albumin/glucose system. A
quasi-parabolic shape was observed when the activity was plotted against alkyl
chain length. Add...
Citrullus colocynthis (bitter apple): bioactive compounds, nutritional profile, nutraceutical properties and potential food applications: a review
Food Production, Processing and Nutrition - Tập 5 - Trang 1-12 - 2023
Herbal remedies and related foods provide healing properties for a range of
diseases, resulting in a higher standard of living. Bitter apple is extremely
beneficial due to its bioactive and nutraceutical compounds. Increasing
awareness among consumers across the world about this unique fruit’s properties
may provide huge opportunities for the supplier of herbal products as well as
their use in the...
Formulation of low glycaemic index biscuits suitable for diabetics from unripe banana, okra, and stevia leaves / jujube fruit
Food Production, Processing and Nutrition - Tập 5 - Trang 1-9 - 2023
Biscuits are the largest category of consumed snacks among bakery products, but
their simple sugar and fat high content associate to low fiber content make them
unsuitable for diabetics. This study aimed to formulate biscuits with low
glycaemic index from the blend of unripe banana, okra and stevia leaves or
jujube fruit for diabetics. To achieve this goal, unripe banana, fresh okra,
stevia leaves...
Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace
Food Production, Processing and Nutrition - Tập 5 Số 1
AbstractThe effects of drying on the quality, antioxidant activity and
anthocyanin components of blueberry pomace were investigated using hot air
drying (HAD), freeze-drying (FD), microwave vacuum drying (MVD) and microwave
freeze vacuum drying (MFD). The quality, antioxidant activity, and individual
anthocyanin compositions of blueberry pomace were evaluated and compared with
the non-dried contro...
Occurrence, toxicity, production and detection of Fusarium mycotoxin: a review
Food Production, Processing and Nutrition - Tập 1 - Trang 1-14 - 2019
Fusarium mycotoxin contamination of both foods and feeds is an inevitable
phenomenon worldwide. Deoxynivalenol, nivalenol, zearalenone, T-2 toxin and
fumonisin B1 are the most studied Fusarium mycotoxins. Co-contamination of
mycotoxins has also been studied frequently. Fusarium mycotoxins occur
frequently in foods at very low concentrations, so there is a need to provide
sensitive and reliable met...
Bitter gourd flavored Non-Alcoholic Wheat Beer (NAWB) exhibited antidiabetic properties by modulating carbohydrate metabolizing enzymes and upregulates insulin and GLUT-2 mRNA expressions in High Fat Diet/Streptozotocin (HFD/STZ) induced diabetic rats
Food Production, Processing and Nutrition - Tập 5 - Trang 1-12 - 2023
To improve the control of Type 2 diabetes (T2D), this study investigated the
potential benefits of an alcohol-free beer flavored with bitter gourd leaves, a
plant with proven hypoglycemic properties. The high fat/streptozotocin (HFD/STZ)
model was used to induce diabetes in Wistar rats as test subjects. The rats were
divided into eight groups (n = 5) as follows: HP (STZ + 100% Hops); BG
(STZ + 100...
Effects of freeze-thaw cycles on physicochemical properties and structure of cooked crayfish (Procambarus clarkii)
Food Production, Processing and Nutrition - Tập 4 - Trang 1-14 - 2022
To explore the damage mechanisms of freeze-thaw cycles on cooked crayfish in
frozen storage, changes in the physicochemical properties and structure of
cooked crayfish during the freeze-thaw cycles were investigated. The
physicochemical properties of cooked crayfish changed significantly after five
freeze-thaw cycles. The moisture content, water holding capacity, pH, and
textural properties were d...
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