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  1. The effects of cowpea (Vigna unguiculata) flour on some physical, chemical, textural and sensory properties of Kırklareli meatballs were investigated. For this purpose, cowpea flour was added to the traditional K...

    Authors: Esra Kahraman, Orhan Dağlioğlu and İsmail Yilmaz
    Citation: Food Production, Processing and Nutrition 2023 5:5
  2. 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 compo...

    Authors: Vasundhara Rao and Amrita Poonia
    Citation: Food Production, Processing and Nutrition 2023 5:4
  3. The current study aimed to explore the hypothesis that probiotic bacteria are significantly involved in the control of obesity using Wistar rats as the test group by feeding high fat diets (HFD) induced obesit...

    Authors: Shrushti Makwana, J. B. Prajapati, Rinkal Pipaliya and Subrota Hati
    Citation: Food Production, Processing and Nutrition 2023 5:3
  4. The traditional meat products undergo microbial spoilage and lipid oxidation like other meat products because of their suitability as a medium for microbial growth, which in turn affect safety, quality and she...

    Authors: Sajad Ahmad Mir, Shoib Mohmad Wani, Zahida Naseem and Danish Rizwan
    Citation: Food Production, Processing and Nutrition 2023 5:1
  5. Infectious diarrhea is a major cause of infant mortality in most developing countries. In this research, we evaluated the potential of immobilized Lactobacillus plantarum NCIMB 8826 on weanimix infant cereal and ...

    Authors: Emmanuel Kyereh, Diana Coulon, Ingeborg Langohr, Anne Raggio, Michael Keenan and Subramaniam Sathivel
    Citation: Food Production, Processing and Nutrition 2022 4:34
  6. Pecan nut (Carya illinoinensis) processing to obtain oil generates circa 37% of press cake, which is currently underutilized and primarily employed as animal feed. Due to its nutritional- and bioactive-rich compo...

    Authors: Laércio Galvão Maciel and Gerson Lopes Teixeira
    Citation: Food Production, Processing and Nutrition 2022 4:35
  7. Garden cress seed is a potential source of macro and micronutrients including essential fatty acids and amino acids as well as minerals such as iron, potassium, calcium and phosphorus. The seed also provides a...

    Authors: Meseret Azene, Kifle Habte and Helen Tkuwab
    Citation: Food Production, Processing and Nutrition 2022 4:33
  8. Enteromorpha prolifera is a nutrient-rich green alga and abound in the Yellow Sea and the Bohai Sea of China. In this study, E. prolifera was anaerobically digested for biogas production. The variations of chemic...

    Authors: Chao Ai, Aijun Tong, Jiahui Wen, Ruoxin Chen, Yajun Huang and Chao Zhao
    Citation: Food Production, Processing and Nutrition 2022 4:32
  9. The Food and Agriculture Organization (State of food and agriculture. Moving forward on food loss and waste reduction, 2019) stated that approximately 1.3 billion tons of food wasted every year caused the emis...

    Authors: Aparna Kumari, Aditya Gupta and Anil Kumar Chauhan
    Citation: Food Production, Processing and Nutrition 2022 4:31
  10. The objective of this study was to investigate the mechanism of fracture properties modulated by microstructure in the myofibrillar protein (MP) and polysaccharides gel systems. Compare to the modified starch,...

    Authors: Cheng Luo, Tao Zhang, Xiping Jiang, Yinji Chen, Guanghong Zhou and Xinbo Zhuang
    Citation: Food Production, Processing and Nutrition 2022 4:30
  11. A novel wine has been developed from Camellia japonica’s petal by fermenting the decoction with Saccharomyces cerevisiae or brewer’s yeast. pH, brix, specific gravity and alcohol percentage were tested to study t...

    Authors: Soumya Majumder, Arindam Ghosh, Sourav Chakraborty and Malay Bhattacharya
    Citation: Food Production, Processing and Nutrition 2022 4:29
  12. The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combinations with clove oil on the physical, chemical, microbiological, and sensory properties of grey mullet (Mugil cephalus)...

    Authors: Samar Aref, Ramadan Habiba, Noha Morsy, Mohamed Abdel-Daim and Fatma Zayet
    Citation: Food Production, Processing and Nutrition 2022 4:27
  13. Thaumatin-like proteins (TLPs) play potential roles in plant resistance to various diseases. Identifying TLPs is necessary to determine their function and apply them to plant disease resistance. However, limit...

    Authors: Runsheng Ren, Xinli Zhou, Xu Zhang, Xin Li, Pingping Zhang and Yi He
    Citation: Food Production, Processing and Nutrition 2022 4:24
  14. Seaweed has emerged as one of the most promising resources due to its remarkable adaptability, short development period, and resource sustainability. It is an effective breakthrough to alleviate future resourc...

    Authors: Lizhu Zhang, Wei Liao, Yajun Huang, Yuxi Wen, Yaoyao Chu and Chao Zhao
    Citation: Food Production, Processing and Nutrition 2022 4:23

    The Correction to this article has been published in Food Production, Processing and Nutrition 2022 4:28

  15. 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 invest...

    Authors: Jiping Han, Yingjie Sun, Rongxue Sun, Tao Zhang, Cheng Wang and Ning Jiang
    Citation: Food Production, Processing and Nutrition 2022 4:25
  16. Fermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristi...

    Authors: Rohit Sharma, Bhawna Diwan, Brij Pal Singh and Saurabh Kulshrestha
    Citation: Food Production, Processing and Nutrition 2022 4:21
  17. Banana peel is appreciated for higher dietary fiber, phenolics, flavonoid contents, and minerals (particularly iron, calcium, and potassium), despite being a waste product. After drying, it can be processed in...

    Authors: Imran Pasha, Abdul Basit, Muhammad Ahsin and Farah Ahmad
    Citation: Food Production, Processing and Nutrition 2022 4:22
  18. Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could a...

    Authors: Anoma Chandrasekara, Indraneela Senanayake, Disna Kumari and Fereidoon Shahidi
    Citation: Food Production, Processing and Nutrition 2022 4:18
  19. The health benefits associated with probiotics have increased their application in pharmaceutical formulations and functional food development. High production of probiotic biomass requires a cost-effective pr...

    Authors: Vijay Kumar, Bindu Naik, Akhilesh Kumar, Naresh Khanduri, Sarvesh Rustagi and Sanjay Kumar
    Citation: Food Production, Processing and Nutrition 2022 4:17
  20. The purpose of this study was to evaluate the thermal stability of the rice bran extract (RBE) and analyze the effect of RBE on the shelf-life of sunflower oil and the quality characteristics and shelf-life of...

    Authors: Kaveesha P. Seneviratne, N. V. P. Anjali, Chathuri M. Senanayake, Nimanthi Jayathilaka and Kapila N. Seneviratne
    Citation: Food Production, Processing and Nutrition 2022 4:14
  21. 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 anal...

    Authors: Tuany Camila Honaiser, Gabriela Barbosa Rossi, Maurisrael de Moura Rocha and Ana Carolina Maisonnave Arisi
    Citation: Food Production, Processing and Nutrition 2022 4:16
  22. The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive, out of reach to common co...

    Authors: Dupe T. Otolowo, Omolola M. Omosebi, Kudirat T. Araoye, Temiloluwa E. Ernest and Oluwatooyin F. Osundahunsi
    Citation: Food Production, Processing and Nutrition 2022 4:15
  23. Traditional complementary foods in Africa are cereal-based, low in nutrient-density; hence, causing severe-acute-malnutrition. This study was aimed to formulate and evaluate nutritional quality of complementar...

    Authors: Oluwole Steve Ijarotimi
    Citation: Food Production, Processing and Nutrition 2022 4:13
  24. The changes of five pesticides including imidacloprid, triadimefon, fenitrothion, chlorpyrifos-methyl, and chlorpyrifos in wheat flour during Chinese steamed bun and bread processing were systematically invest...

    Authors: Ying Liang, Jinmiao Duan, Qingchao Gao, Yahui Li and Zhiyong Zhang
    Citation: Food Production, Processing and Nutrition 2022 4:12
  25. Edible insects as food have been considered as a core future protein source. Not only are edible insects abundant in nutrient value, but also have numbers of functional substances, which could provide a multip...

    Authors: Lei Qian, Pan Deng, Fajun Chen, Ye Cao, Hongwu Sun and Huaijian Liao
    Citation: Food Production, Processing and Nutrition 2022 4:11
  26. Bitter gourd is a tropical wine grown mainly in India, China and South East Asia. The plant is cultivated mainly for its fruit part which is edible. Bitter gourd is unaccepted widely due to its bitter taste. N...

    Authors: K. S. Gayathry and Jenny Ann John
    Citation: Food Production, Processing and Nutrition 2022 4:10
  27. This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and se...

    Authors: Nusrat Jan, H. R. Naik, Gousia Gani, Omar Bashir, Tawheed Amin, Sajad Mohd Wani and Shakeel Ahmad Sofi
    Citation: Food Production, Processing and Nutrition 2022 4:9
  28. Light-emitting diode (LED) technology is a new non-thermal food preservation method that works by converting light energy into heat. LED has potential to revolutionize crop production, protection and preservat...

    Authors: Amrita Poonia, Surabhi Pandey and Vasundhara
    Citation: Food Production, Processing and Nutrition 2022 4:8
  29. Response surface methodology (RSM) was used to optimize the degree of esterification of p-coumaric acid to triolein via lipase-catalyzed acidolysis, and enzyme load, reaction time and mole ratio of substrates wer...

    Authors: Jiankang Wang, Xiaojia Hu, Yan Huang, Ye Zou, Linxiao Han, Daoying Wang and Fereidoon Shahidi
    Citation: Food Production, Processing and Nutrition 2022 4:7
  30. The researchers demonstrate the development of a novel Prodosome technology-derived PL425 PEC phytonutrient-enriched electrolyte formulation and its significant contribution in fluid homeostasis as well as enh...

    Authors: Debasis Bagchi, Bernard W. Downs, Manashi Bagchi and Steve Kushner
    Citation: Food Production, Processing and Nutrition 2022 4:6
  31. 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 frui...

    Authors: Saji Gomez, Bintu Kuruvila, P. K. Maneesha and Meagle Joseph
    Citation: Food Production, Processing and Nutrition 2022 4:5
  32. Extruded corn snacks are accepted by all human ages especially children, but they have low functional value. Therefore, corn extruded snacks contain rich nutraceuticals dried herbs including Laurus nobilis (T1),

    Authors: Sara Adel Amer and Ayat Ebrahim Rizk
    Citation: Food Production, Processing and Nutrition 2022 4:4
  33. Non-covalent complexation interactions are known to occur between bioactive compounds and proteins. While formulating with these components can have positive outcomes such as stabilization of colors and active...

    Authors: Mackenzie M. Hansen, Richard W. Hartel and Yrjö H. Roos
    Citation: Food Production, Processing and Nutrition 2022 4:2
  34. Postharvest storage of many freshly picked berries affects polyphenol and sugar content. However, little is known about the impact of refrigerated and frozen storage on aronia berry composition. Therefore, the...

    Authors: Erica S. King, Andrea Noll, Susan Glenn and Bradley W. Bolling
    Citation: Food Production, Processing and Nutrition 2022 4:3
  35. Fox nut (Euryale ferox) is categorized among superior quality foods because of its highly nutritious profile. It also serves as a good protein source for vegetarian diets. However, it is not widely consumed, due ...

    Authors: Marrium Liaquat, Imran Pasha, Muhammad Ahsin and Abdullah Salik
    Citation: Food Production, Processing and Nutrition 2022 4:1
  36. This study used alcoholic ammonium hydroxide to directly hydrolyze and extract secoisolariciresinol diglucoside (SDG) from flaxseed hull in a one pot reaction. The optimal extraction conditions, including the ...

    Authors: Cong-Cong Zhuang, Chun-Rui Liu, Cheng-Bin Shan, Zheng Liu, Ling Liu and Chao-Mei Ma
    Citation: Food Production, Processing and Nutrition 2021 3:35
  37. This study investigated the symbiotic and adverse consequence of hypogeal germination periods on nutrients and non-nutrient characteristics of brown rice (Oryza sativa). Brown rice paddy was subjected to hypogeal...

    Authors: Judith Uchenna Chima and Temitope Omolayo Fasuan
    Citation: Food Production, Processing and Nutrition 2021 3:34
  38. Global salty snacks category had reached USD 137 billion in sales in 2018. Due to growing health concerns and awareness, consumers are looking for healthy snack choices by avoiding ingredients such as fat, sug...

    Authors: Venkatesh Balan, Dianne Novak, William Knudson, A. Daniel Jones, Fabiola Maria Iñiguez-Franco, Rafael Auras, Sungeun Cho, Amanda Rodgers and Bryan Ubanwa
    Citation: Food Production, Processing and Nutrition 2021 3:33
  39. This research work was designed to attempt and propose the first report on production and biochemical characterization of fermented tea flower petal decoction or simply tea petal wine. The tea petal decoction ...

    Authors: Soumya Majumder, Sumedha Saha, Arindam Ghosh, Sukanya Acharyya, Sahadeb Sarkar, Sourav Chakraborty and Malay Bhattacharya
    Citation: Food Production, Processing and Nutrition 2021 3:32
  40. Bioactive compounds including polyphenols (PP) have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions, affecting protein structures a...

    Authors: Mackenzie M. Hansen, Richard W. Hartel and Yrjö H. Roos
    Citation: Food Production, Processing and Nutrition 2021 3:29
  41. Camelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties invest...

    Authors: Na Thi Ty Ngo and Fereidoon Shahidi
    Citation: Food Production, Processing and Nutrition 2021 3:31
  42. As of recent, microgreen vegetable production in controlled environments are being investigated for their bioactive properties. Phytochemicals like glucosinolates (GLS) are highly sensitive to varying spectral...

    Authors: Oday Alrifai, Lili Mats, Ronghua Liu, Xiuming Hao, Massimo F. Marcone and Rong Tsao
    Citation: Food Production, Processing and Nutrition 2021 3:30
  43. This study aimed to investigate the proximate and phytochemicals present in seeds of 24 mung bean (Vigna radiate L.) genotypes from four provinces of China for estimating their nutritional and antioxidant propert...

    Authors: Fuhao Wang, Lu Huang, Xingxing Yuan, Xiaoyan Zhang, Luping Guo, Chenchen Xue and Xin Chen
    Citation: Food Production, Processing and Nutrition 2021 3:28
  44. Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits’ technologies have been rapidly developed to improve their nutritional properties. Th...

    Authors: Mahamadé Goubgou, Laurencia T. Songré-Ouattara, Fabrice Bationo, Hagrétou Lingani-Sawadogo, Yves Traoré and Aly Savadogo
    Citation: Food Production, Processing and Nutrition 2021 3:26

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