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
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
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
Saji Gomez, Bintu Kuruvila, P. K. Maneesha, Meagle Joseph
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...... hiện toàn bộ
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
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 review
Food 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 review
Food 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 review
Food 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 analysis
Food 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
Enhancing extraction of betalains from beetroot (Beta vulgaris L.) using deep eutectic solvents: optimization, bioaccessibility and stability
Food Production, Processing and Nutrition - - 2024
Beyza Kaba, Oscar Zannou, Ali Ali Redha, Ilkay Koca
Deep eutectic solvents (DESs) are the next generation of green solvents that are considered for their stability and biocompatibility. This study used 10 different DESs synthesized from choline chloride, alcohols, organic acids and sugars. Red beet betalains were extracted using three conventional solvents and DESs. Characterization experiments of DESs suggested that the electrical conductivity, pH...... hiện toàn bộ
Correction to: Changes in the sugars, amino acids and organic acids of postharvest sperminetreated immature vegetable soybean (Glycine max L. Merr.) as determined by 1H NMR spectroscopy
Food Production, Processing and Nutrition - - 2020
Jiangfeng Song, Gang Wu, Tao Li, Chunquan Liu, Dajing Li
An amendment to this paper has been published and can be accessed via the original article.
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