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  1. Undersized crawfish have little economic value and are often discarded. Producing crawfish minced meat (CMM) from undersized crawfish and using an appropriate freezing technique may enable an economically viab...

    Authors: Franklin Bonilla, Vondel Reyes, Alexander Chouljenko, Bennett Dzandu and Subramaniam Sathivel

    Citation: Food Production, Processing and Nutrition 2020 2:20

    Content type: Research

    Published on:

  2. Mycoplasma hyopneumoniae (M. hyopneumoniae), is the primary aetiological agent of enzootic pneumonia leading to chronic respiratory disease prevalent worldwide. Conventional pigs are the only animals used for pat...

    Authors: Yuan Gan, Xing Xie, Lei Zhang, Qiyan Xiong, Guoqing Shao and Zhixin Feng

    Citation: Food Production, Processing and Nutrition 2020 2:19

    Content type: Research

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  3. Fruity smelling esters play an important role for the aroma of hops and beer and they have been characterized as key aroma compounds in different hop varieties. Studies on the transfer of hop-derived compounds...

    Authors: Sabrina Brendel, Thomas Hofmann and Michael Granvogl

    Citation: Food Production, Processing and Nutrition 2020 2:18

    Content type: Research

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  4. Food industries seek to incorporate nutritious ingredients as they could bring added value to the final food products. One of the most interesting options is that sea buckthorn contains high concentrations of ...

    Authors: Arnau Vilas-Franquesa, Jordi Saldo and Bibiana Juan

    Citation: Food Production, Processing and Nutrition 2020 2:17

    Content type: Review

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  5. An amendment to this paper has been published and can be accessed via the original article.

    Authors: Jiangfeng Song, Gang Wu, Tao Li, Chunquan Liu and Dajing Li

    Citation: Food Production, Processing and Nutrition 2020 2:16

    Content type: Correction

    Published on:

    The original article was published in Food Production, Processing and Nutrition 2020 2:7

  6. 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 population...

    Authors: Katsunori Tanaka, Chunfang Zhao, Ningyuan Wang, Shinji Kubota, Masaaki Kanehara, Nobuhiko Kamijo, Ryuji Ishikawa, Hiroyuki Tasaki, Minako Kanehara, Bin Liu, Minghui Chen, Shin-ichi Nakamura, Tetsuro Udatsu and Cailin Wang

    Citation: Food Production, Processing and Nutrition 2020 2:15

    Content type: Research

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  7. Many studies have shown the efficacy of phage therapy in reducing gastrointestinal pathogens. However, it is unclear whether phages can successfully colonize the gut when administered in an adequate amount for...

    Authors: Hongduo Bao, Hui Zhang, Yan Zhou, Shujiao Zhu, Maoda Pang, Khashayar Shahin, Ademola Olaniran, Stefan Schmidt and Ran Wang

    Citation: Food Production, Processing and Nutrition 2020 2:14

    Content type: Research

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  8. 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 co...

    Authors: Disna Kumari, Anoma Chandrasekara, Prisko Athukorale and Fereidoon Shahidi

    Citation: Food Production, Processing and Nutrition 2020 2:13

    Content type: Research

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  9. 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 u...

    Authors: Savita Budhwar, Kashika Sethi and Manali Chakraborty

    Citation: Food Production, Processing and Nutrition 2020 2:12

    Content type: Review

    Published on:

  10. Pyruvate dehydrogenase kinase (PDK) is a mitochondrial enzyme in a variety of eukaryotes, including the plant pathogen Fusarium graminearum. This enzyme can reduce the oxidation of glucose to acetyl-coA by phosph...

    Authors: Tao Gao, Dan He, Xin Liu, Fang Ji, Jianhong Xu and Jianrong Shi

    Citation: Food Production, Processing and Nutrition 2020 2:11

    Content type: Research

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  11. Glucolipotocixity induces IL-1 β secretion which impairs pancreatic β-cell insulin secretion. Ellagic acid and urolithin A have strong anti-inflammatory effect on cells. Muscadine and amla are very good source...

    Authors: Srikanth Earpina, Karen McDonough, Millicent Yeboah-Awudzi, Kristina J. Cook, Sita Aggarwal and Jack N. Losso

    Citation: Food Production, Processing and Nutrition 2020 2:10

    Content type: Research

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  12. 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 oxidi...

    Authors: A. S. Roslan, A. Ismail, Y. Ando and A. Azlan

    Citation: Food Production, Processing and Nutrition 2020 2:8

    Content type: Research

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  13. 1H NMR spectroscopy was adopted to determine compositional changes (mainly sugars, organic acids and amino acids) involved in cold-stored immature soybean grains after exogenous spermine treatment. Significant .....

    Authors: Jiangfeng Song, Gang Wu, Tao Li, Chunquan Liu and Dajing Li

    Citation: Food Production, Processing and Nutrition 2020 2:7

    Content type: Research

    Published on:

    The Correction to this article has been published in Food Production, Processing and Nutrition 2020 2:16

  14. Wheat scab (WS, Fusarium head blight), one of the most severe diseases of winter wheat in Yangtze-Huaihe river region, whose monitoring and timely forecasting at large scale would help to optimize pesticide sp...

    Authors: Weiguo Li, Yang Liu, Hua Chen and Cheng Cheng Zhang

    Citation: Food Production, Processing and Nutrition 2020 2:5

    Content type: Research

    Published on:

  15. Increased gut permeability facilitates the uptake of food allergens into the bloodstream and triggers allergenic reactions. The present study aimed to evaluate the effect of Lactobacillus pentosus S-PT84 (S-PT84)...

    Authors: Hiroaki Kanouchi, Kaustav Majumder, Hiroshi Shibata and Yoshinori Mine

    Citation: Food Production, Processing and Nutrition 2020 2:4

    Content type: Research

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  16. 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 homogenei...

    Authors: Feijie Li, Aynur Gunenc and Farah Hosseinian

    Citation: Food Production, Processing and Nutrition 2020 2:2

    Content type: Research

    Published on:

  17. The effects of ultrasound power on extraction kinetic model, and physicochemical and structural characteristics of collagen from chicken lung were studied. Ultrasound power caused a significant increase in ext...

    Authors: Ye Zou, Heng Yang, Xinxiao Zhang, Pingping Xu, Di Jiang, Muhan Zhang, Weimin Xu and Daoying Wang

    Citation: Food Production, Processing and Nutrition 2020 2:3

    Content type: Research

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  18. The uptake of arsenic by vegetables from soil irrigated with arsenic enriched groundwater poses a major health hazard. The edible portion of these vegetables transfer arsenic to the human beings. The uptake of...

    Authors: Sirat Sandil, Péter Dobosy, Krisztina Kröpfl, Anna Füzy, Mihály Óvári and Gyula Záray

    Citation: Food Production, Processing and Nutrition 2019 1:14

    Content type: Research

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  19. Maize (Zea mays) is a cereal crop of global food importance. However, the deficiency of essential amino acids, more importantly lysine, methionine and tryptophan, in the major seed storage zein proteins makes cor...

    Authors: Nasr Ullah Khan, Mohamed Sheteiwy, Ning Lihua, Muhammad Mohib Ullah Khan and Zhao Han

    Citation: Food Production, Processing and Nutrition 2019 1:13

    Content type: Review

    Published on:

  20. Resistant starch (RS) encompasses those forms of starch which are not accessible to human digestive enzymes and are fermented in the colons producing short chain fatty acids. The plant materials containing RS ...

    Authors: Q. Q. Tian, X. Li, C. M. Lu and X. W. Fang

    Citation: Food Production, Processing and Nutrition 2019 1:12

    Content type: Research

    Published on:

  21. In the original publication of this article [1], the author point out the ‘3.18–4.77 CFU/g’ in sentence ‘At day 10, all counts were in the range of 5.49–6.57 and 3.18–4.77 CFU/g sample for gels added without a...

    Authors: Avtar Singh, Soottawat Benjakul and Thummanoon Prodpran

    Citation: Food Production, Processing and Nutrition 2019 1:11

    Content type: Correction

    Published on:

    The original article was published in Food Production, Processing and Nutrition 2019 1:5

  22. The objectives of this study were to develop a probiotic milk powder containing Lactobacillus plantarum NCIMB 8826 immobilized with prebiotic Hi-maize starch and to analyze cell viability after spray drying and e...

    Authors: Ronamae Bradford, Vondel Reyes, Franklin Bonilla, Federico Bueno, Bennett Dzandu, Chen Liu, Alexander Chouljenko and Subramaniam Sathivel

    Citation: Food Production, Processing and Nutrition 2019 1:10

    Content type: Research

    Published on:

  23. The uptake and accumulation of di-n-butyl phthalate (DBP) in six leafy vegetables was investigated under hydroponic conditions. The test vegetables were six varieties of Brassica campestris ssp., including Kangre...

    Authors: Yong Li, Huang-qian Yan and Xiang-yang Yu

    Citation: Food Production, Processing and Nutrition 2019 1:9

    Content type: Research

    Published on:

  24. 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 ...

    Authors: Chufei Tang, Ding Yang, Huaijian Liao, Hongwu Sun, Chuanjing Liu, Lanjun Wei and Fanfan Li

    Citation: Food Production, Processing and Nutrition 2019 1:8

    Content type: Review

    Published on:

  25. This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using a fractional fac...

    Authors: Iliani Patinho, Erick Saldaña, Miriam Mabel Selani, Adriano Costa de Camargo, Thais Cardoso Merlo, Beatriz Schmidt Menegali, Anna Paula de Souza Silva and Carmen J. Contreras-Castillo

    Citation: Food Production, Processing and Nutrition 2019 1:7

    Content type: Research

    Published on:

  26. 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-cont...

    Authors: Fang Ji, Dan He, A. O. Olaniran, M. P. Mokoena, Jianhong Xu and Jianrong Shi

    Citation: Food Production, Processing and Nutrition 2019 1:6

    Content type: Review

    Published on:

  27. Chitooligosaccharides (COS) from squid pen produced using amylase, lipase and pepsin were characterized. COS produced by 8% (w/w) lipase (COS-L) showed the maximum FRAP and ABTS radical scavenging activity tha...

    Authors: Avtar Singh, Soottawat Benjakul and Thummanoon Prodpran

    Citation: Food Production, Processing and Nutrition 2019 1:5

    Content type: Research

    Published on:

    The Correction to this article has been published in Food Production, Processing and Nutrition 2019 1:11

  28. Head cabbage (Brassica oleracea var. capitata) is a cruciferous leafy vegetable consumed commonly in China. It has been suggested that diets rich in cabbages play an important role in disease prevention. The phyt...

    Authors: Ying Liang, Yi Li, Liujuan Zhang and Xianjin Liu

    Citation: Food Production, Processing and Nutrition 2019 1:3

    Content type: Research

    Published on:

  29. Soluble and insoluble/bound phenolic compounds and an aqueous infusion of two mint species (Medina and Hasawi), were tested for their total phenolic content, 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonate (...

    Authors: Nicole Brown, Jenny A. John and Fereidoon Shahidi

    Citation: Food Production, Processing and Nutrition 2019 1:1

    Content type: Research

    Published on:

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