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 complexAbstract To 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 amplificat...
Food Production, Processing and Nutrition - Tập 2 Số 1 - 2020
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 pomaceAbstract The 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 c... ...
Food Production, Processing and Nutrition - Tập 5 Số 1
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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