A robust stripping method for the removal of minor components from edible oilsFood Production, Processing and Nutrition - Tập 2 - Trang 1-9 - 2020
Abrehem Abad, Fereidoon Shahidi
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 ...... hiện toàn bộ
Formulation of low glycaemic index biscuits suitable for diabetics from unripe banana, okra, and stevia leaves / jujube fruitFood Production, Processing and Nutrition - Tập 5 - Trang 1-9 - 2023
Wilfred Damndja Ngaha, William Tchabo, Rosane Soh Matsinkou, Lola Kangue Nyame, Edith Nig Fombang
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...... hiện toàn bộ
Occurrence, toxicity, production and detection of Fusarium mycotoxin: a reviewFood Production, Processing and Nutrition - Tập 1 - Trang 1-14 - 2019
Fang Ji, Dan He, A. O. Olaniran, M. P. Mokoena, Jianhong Xu, Jianrong Shi
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...... hiện toàn bộ
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
Jiping Han, Yingjie Sun, Rongxue Sun, Tao Zhang, Cheng Wang, Ning Jiang
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...... hiện toàn bộ
Phenolic-protein interactions: insight from in-silico analyses – a reviewFood Production, Processing and Nutrition - Tập 5 Số 1
Fereidoon Shahidi, Chandrika Sewwandi Dissanayaka
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 foo...... hiện toàn bộ
Edible insects as a food source: a reviewFood Production, Processing and Nutrition - Tập 1 - Trang 1-13 - 2019
Chufei Tang, Ding Yang, Huaijian Liao, Hongwu Sun, Chuanjing Liu, Lanjun Wei, Fanfan Li
The practice of eating insects has been documented for a long time. With obvious economic and environmental advantages, edible insects are in the spotlight recently due to their enormous potential in multiple industries. A number of research has been conducted to maximize their value, but concerns have been raised for the food security. In this review, we compared the characteristics of edible ins...... hiện toàn bộ
Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysisFood Production, Processing and Nutrition - Tập 4 - Trang 1-11 - 2022
Tuany Camila Honaiser, Gabriela Barbosa Rossi, Maurisrael de Moura Rocha, Ana Carolina Maisonnave Arisi
This study aims to compare the grain protein profile of four Brazilian cowpea cultivars (BRS Aracê, BRS Itaim, BRS Pajeú, and BRS Xiquexique) by two-dimensional electrophoresis (2-DE) and principal component analysis (PCA). 2-DE efficiently separate cowpea protein profiles, showing high homogeneity among the four cultivars. In addition, the principal component analysis indicated that there is a di...... hiện toàn bộ