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Antarctic krill (Euphausia superba) oil is attracting more interest for its nutritional as well as functional potentials. Nevertheless, its potential as new and innovative food component remains largely unexplore...
The interest in region-specific ethnic fermented foods and their functional microbiota is rising. The demands for functional foods are continuously rising, so research is going on to develop nutritious food wi...
Nine red macroalgae (Amphiroa rigida, Gracilaria bursa-pastoris, Gracilaria gracilis, Grateloupia torture, Jania rubens, Laurencia obtusa, Laurencia pyramidalis, Liagora viscida, and Pterocladiella capillaries) w...
There are several classifications of foods that also include the level of their processing, with NOVA classification appearing to be the most adopted. However scientific consensus is still missing on how to de...
Resistant starch from plantain (Macho Musa paradisiaca L.) and banana (Roatan Musa sapientum L.) varieties was chemically modified by crosslinking using epichlorohydrin (EPI). These modified starches were subject...
An innovative Chardonnay wine flavored with black tea was prepared under optimal ultrasound conditions at 450.0 W for 22.6 min, and its physicochemical features, antioxidant power, total phenolic content, and ...
The infant food market has expanded rapidly over the past two decades. However, the industry faces significant challenges, including concerns over the health effects of infant food additives and issues with fo...
Tea is one of the most consumed drinks in the world, second only to water, and is renowned for its wide range of health benefits.This study examined the development of tea blends from blends of Ficus capensis, an...
In many industrialised countries, sodium intake exceeds the nutritional guidelines. High sodium intake has been associated with health problems, such as arterial hypertension and, consequently, a higher health...
Controlling the quality and health of foodstuffs is of great importance. The quality of foods like garlic is strongly influenced by the conditions of processing. Fungal infection is one of the most common haza...
After thermal treatment, quail eggs pruduce an attractive flavor that is favored by consumers. In this study, the key aroma volatiles and their lipid precursors during thermal treatment were investigated by th...
This study conducted a comparison of the nutritional content and lipid composition of five different varieties of quinoa (QL-1, SJ-1, SJ-2, KL-1, and KL-2) from Qinghai Province, China. Each of the five variet...
Chewable gels represent an excellent alternative to oral dosage forms, such as tablets and capsules, owing to their appealing appearance, easy swallowing, and attractive colors. Given the inherent instability ...
Cooking bananas is a major beneficial food in developing countries that is involved in improving human well-being and health. However, owing to its high moisture content, it quickly deteriorates. Understanding...
During an examination of 3299 cheeses imported into the United Arab Emirates (UAE) from 2017 to 2021 for compliance with regulations regarding moisture and fat content, microbial quality, acidity, the presence...
Vinegar is commonly utilized in cooking and food preparation as a flavoring, preservative, and condiment. It can be made from various sources, including fruits, grains, and vegetables. This study produced vine...
Skeletal muscle responds for most of the insulin-stimulated glucose disposal at postprandial state, impacting glucose homeostasis. Polyphenols were shown to prevent obesity-associated glucose intolerance and p...
Garcinia kola Heckel seed is widely used in the African traditional medicine as a aphrodisiac and male fertility enhancer. Probiotics can reestablish glucose homeostasis and improve blood lipid profiles by alteri...
The Himalayas, globally acknowledged as one of the four biodiversity hotspots, underscore their ecological significance, boasting abundant flora and fauna. Among these, a diverse array of wild fruits such as Aegl...
Although Rana chensinensis Ovum (RCO) is enriched with high nutritional value, its quality varies due to the different drying methods used by farmers. This study aims to explore the impact of natural and mechanic...
The homeostasis of the gut microbiota is a crucial factor in regulating peripheral and central blood pressure. Formulating a food-derived mixture of antioxidants, anti-inflammatory compounds and prebiotics to ...
The most important quality parameter of salmonids is the red color of their skin and muscles. In this contribution, the effects of astaxanthin and dietary lipid content on the pigmentation of Arctic charr (Salvel...
Nutricereals, pearl millet flour consumption is hardly limited to a few specific regions of the world owing to the development of early rancidity on storage. Hot air assisted radio frequency technology (HARF) ...
Olive (Olea europaea) phytochemicals are associated with a reduced risk of type 2 diabetes. Table olives typically have higher phytochemical concentrations than olive oil, but their impact on human intestinal α-g...
Designing a good vehicle for functional ingredients is the major focus of this study. Small molecular weight peptides (< 1 kDa) extracted from amaranth leaf protein (ALP), eggplant leaf protein (ELP) and flute...
Currently, teas and herbal infusions represent an important part of the human diet. Most contain phenolic compounds with high antioxidant activity, usually associated with human health protective functions. Th...
Thermal processing of food has the potential to produce a number of unwanted chemical substances. One of these compounds that is created is acrylamide (in starch-rich foods). Additionally, it has a potential t...
The hormonal decline during menopause increases women's risk of chronic diseases. D-limonene, a monoterpene found in the human diet, possesses biological properties related to hypolipemic, antioxidant, anti-in...
Melon seed oil cake (MSOC), as the secondary by-product from melon seed oil pressing process, has high potential nutritional value. The aim of this study was to assess the effect of incorporating MSOC as wheat...
Wheat is one of the major food crops worldwide. Stripe rust can cause a great loss of wheat yield, especially when the disease is prevalent. Chemical control not only causes the loss of resistance to stripe ru...
This study aimed to explore the effects of various intensities of far-red light on the growth performance, endogenous hormones, antioxidant indices, and overall quality of hydroponically cultivated lettuce. As...
Se (selenium) pollution is an emerging environmental concern. Excessive Se induces phytotoxicity. The endogenous H2S (hydrogen sulfide) was involved in plant adaptation to Se stress, but the signaling player of H
To compare the difference of non-volatile taste-active flavor components of different chicken breeds, four Chinese native yellow feather broilers including Langshan chicken, Chongren chicken, Luyuan chicken an...
Mixtures of multiple grains at varied ratios can provide multiple and higher micronutrients than a single grain. Thus, this research was aimed at examining the effect of blending ratios variation on micro-comp...
The quality and safety of food can be evaluated using a variety of conventional and scientific methods. But all of those ways are time-consuming, laborious, and harmful. There are two primary types of processe...
The alteration of structure and function of gut microbiota (dysbiosis) appears to be a major factor associated with metabolic disorders such as dyslipidemia and subsequent development of cardiovascular disease...
Computing the food component (nutrient) amount in 100 kilocalories, 100 grams or 100 milliliters, the reference amount customarily consumed (RACC), or 50 grams of food demonstrates the food component amount of...
The modern market of dairy products is quite developed, but the issue of compliance with the quality and safety of their production remains relevant. The purpose of this paper was to study the organoleptic, ph...
A pulsed electric field (PEF: 2.0 kV/cm) was applied before vacuum microwave drying (VMD: 120 W, 120/260 W, and 260 W at 40 kPa) on Chilean abalone mollusks. PEF and VMD effects on process features (drying kin...
Drying techniques are being used more and more to extend the shelf life of industrial products. Drying could influnce the content of phenolics in food and their antioxidant activity. This study estimated the e...
Persistent consumption of heavily fried and breaded foods over an extended period may have the potential to contribute to the development of cardiovascular, cerebrovascular diseases, and elevated blood pressur...
Nutritional constituents and bacterial community of hilsa (Tenualosa ilisha) at different stages of dry salt-fermentation; namely, F1 (after 2 days of salting), F2 (after 5 days of salting) and F3 (ripe product a...
In order to obtain amphiphilic polysaccharide self-assembly micelles, the hydrophobic modification by grafting stearic acid (SA) onto the backbone of burdock root polysaccharide (BRP) was carried out and its m...
Stipes are the major waste from the processing of Lentinus edodes. To make full use of L. edodes stipes (LES), different fractions of LES polysaccharides (LESPs) were first obtained by water extraction and gradie...
The fungus Colletotrichum gloeosporioides, which is the causal agent of anthracnose disease in green-skinned avocados, is responsible for significant postharvest fruit losses. In this context, strategies should b...
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, alcoho...
In the present study, three varieties of kidney beans (Red Rajma (RR), Rajma Chitra (RC), and Rajma Sharmili (RS)) were physically characterized and the effect of pre-gelatinization by microwave and hot water ...
Healthy eating habits are essential to prevent childhood obesity. Children’s eating habits are influenced by many factors, such as taste sensitivity and taste preferences. This study aimed to analyze the corre...
Leafy vegetables comprises of the majority of food intake around the world. A nuanced understanding of their phytonutrients, bioavailability and post-harvest processing will aid in understanding their utility ...
In this study, we assessed the potential of maize (Zea mays) flour to serve as a substrate for the growth, metabolism, and survival of the Fresco culture cocci (Lactococcus lactis ssp. lactis, Lactococcus lactis ...
Citation Impact 2023
Journal Impact Factor: 4.0
5-year Journal Impact Factor: 5.1
Source Normalized Impact per Paper (SNIP): 1.429
SCImago Journal Rank (SJR): 0.797
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The Food Production, Processing and Nutrition journal is affiliated with Jiangsu Academy of Agricultural Sciences.