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  1. Pseudocereals are the seeds or fruits of non-grass species that can be consumed similarly to cereals. Most commonly used pseudocereals are amaranth, quinoa, buckwheat, chia, album and wattleseeds. These underu...

    Authors: Vasundhara Rao and Amrita Poonia
    Citation: Food Production, Processing and Nutrition 2023 5:37
    Content type: Review Published on:

  2. Apple pomace, which makes up 20–30% of all processed apples, is an accessible source of bioactive ingredients that could be used in the food industry. A research of the impact of drying techniques on the quali...

    Authors: Iqra Mohiuddin Bhat, Shoib Mohmad Wani, Sajad Ahmad Mir and Zahida Naseem
    Citation: Food Production, Processing and Nutrition 2023 5:26
    Content type: Research Published on:

  3. This study compared some quality properties of yellow-fleshed sweet potato flour samples as affected by pretreatments (0.02% sulfite; blanching 85 °C for 3 min 30 s and steam blanching 100 °C for 2 min) and dr...

    Authors: Olanike Aishat Badiora, Tunde Afolabi Morakinyo and Kehinde Adekunbi Taiwo
    Citation: Food Production, Processing and Nutrition 2023 5:21
    Content type: Research Published on:

  4. This study examined the physiological effects of replacing some of the casein with either a plant based, animal or combination of protein sources in a high-fat diet fed to golden Syrian hamsters. Cooked kidney...

    Authors: John W. Finley, Darryl Holliday, Hyunsook Kim, Priscila Leal da Silva Alves, Dong-Yan Shao, Glenn Bartley and Wallace Yokoyama
    Citation: Food Production, Processing and Nutrition 2023 5:20
    Content type: Research Published on:

  5. Functional beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based an...

    Authors: Saji Gomez, C. Anjali, Bintu Kuruvila, P. K. Maneesha and Meagle Joseph
    Citation: Food Production, Processing and Nutrition 2023 5:12
    Content type: Research Published on:

  6. In order to develop adequate complementary foods (CFs) to improve infant and young child feeding, the inclusion of animal source foods (ASFs) into plant-based foods (PBFs) is paramount. Unfortunately, the inco...

    Authors: Halid Sheriff Adegbusi, Amin Ismail, Norhaizan Mohd. Esa and Zulfitri Azuan Mat Daud
    Citation: Food Production, Processing and Nutrition 2023 5:14
    Content type: Research Published on:

  7. Fresh apple juice is one of the most popular and consumed juice, owing to its pleasant taste, natural flavour and nutritional richness. Regular consumption of apple juice is associated with reducing the risk o...

    Authors: Shalini S. Arya, Nachal Nachiappan, Roji Waghmare and Mohmad Sayeed Bhat
    Citation: Food Production, Processing and Nutrition 2023 5:36
    Content type: Review Published on:

  8. The breeding of stingless bees, known as meliponiculture, can be found throughout the world, and is closely linked to the history of the first human communities in the Americas. This activity provides products...

    Authors: Vítor Moreira Rocha, Ricardo Dias Portela, Jeancarlo Pereira dos Anjos, Carolina Oliveira de Souza and Marcelo Andrés Umsza-Guez
    Citation: Food Production, Processing and Nutrition 2023 5:29
    Content type: Review Published on:

  9. The increase in the global population has led to a substantial increase in the demand for food supply as well as food manufacturing industries that regularly produce large amounts of food waste. Agro-industria...

    Authors: Bindu Naik, Vijay Kumar, Sheikh Rizwanuddin, Mansi Chauhan, Arun Kumar Gupta, Sarvesh Rustagi, Vivek Kumar and Sanjay Gupta
    Citation: Food Production, Processing and Nutrition 2023 5:30
    Content type: Review Published on:

  10. In this study, the yield of exopolysacchrides (LCEPS) produced by Leuconostoc citreum BH10 was optimized through the improvement of fermentation conditions. A three-level four-factor central composite design coup...

    Authors: Zhiwen Ge, Fidelis Azi, Xuan Bao, Xintao Yin, Xue Feng, Min Zhang, Xiudong Xia and Mingsheng Dong
    Citation: Food Production, Processing and Nutrition 2023 5:23
    Content type: Research Published on:

  12. Wild and underutilized plants bearing fruits widely grow throughout the northern Himalayas, including Himachal Pradesh, Jammu and Kashmir, Ladakh, and Uttarakhand states of India. The fruits of these plants ha...

    Authors: Archana Bachheti, Deepti, Rakesh Kumar Bachheti, Anjita Singh, Meseret Zebeaman, Yilma Hunde and Azamal Husen
    Citation: Food Production, Processing and Nutrition 2023 5:24
    Content type: Review Published on:

  13. Wine lees are defined as the residue formed at the bottom of the container during the wine fermentation stage. It consists of a solid phase composed of yeasts and bacteria responsible for vinification. In gene...

    Authors: Roberta Barreto de Andrade Bulos, Francine da Gama Paz, Ciro Gomes Machado, Pedro Paulo Lordelo Guimarães Tavares, Carolina Oliveira de Souza and Marcelo Andrés Umsza-Guez
    Citation: Food Production, Processing and Nutrition 2023 5:25
    Content type: Review Published on:

  14. COVID-19 is a significant threat to humanity in the present day due to the rapid increase in the number of infections worldwide. While most children may be spared of the direct mortality effects of the disease...

    Authors: Swati Soni and Kuppusamy Alagesan Paari
    Citation: Food Production, Processing and Nutrition 2023 5:17
    Content type: Review Published on:

  15. Various plant based milk extract is appropriate for human nutrition among which cottonseed is one of the potential crops with the advantages of stable milk emulsion, improved nutrient profile with affordable w...

    Authors: Thirukkumar Subramani, Hemalatha Ganapathyswamy, Vellaikumar Sampathrajan and C. David Raj
    Citation: Food Production, Processing and Nutrition 2023 5:9
    Content type: Research Published on:

  16. The consumption of traditional and indigenous foods and beverages varies across different ethnic communities and is often influenced by geographical location. However, the diversity of edible plants is rapidly...

    Authors: Nelson Tselaesele, Geremew Bultosa, Moenyane Molapisi, Shimane Makhabu, Rosemary Kobue-Lekalake, Gulelat Desse Haki, Bonno Sekwati-Monang, Eyassu Seifu, Gaone Mokhawa and Kethabile Sonno
    Citation: Food Production, Processing and Nutrition 2023 5:28
    Content type: Research Published on:

  17. Progression of today’s world has been given setback due to the adversity of a novel, viral, deadly outbreak COVID 19, which raised the concerns of the scientists, researchers and health related officials about...

    Authors: Ashiq Hussain, Tusneem Kausar, Sawera Sehar, Ayesha Sarwar, Muhammad Yousaf Quddoos, Jawed Aslam, Atif Liaqat, Tahira Siddique, Qurat Ul An, Samina Kauser, Abdul Rehman and Rizwan Nisar
    Citation: Food Production, Processing and Nutrition 2023 5:22
    Content type: Review Published on:

  18. Increasing epidemiological evidence suggests inverse association between consumption of diets rich in fruits and vegetables and the incidence of cardiovascular diseases (CVD), metabolic syndrome disorders, cer...

    Authors: John O. Onuh, Norma L. Dawkins and Rotimi E. Aluko
    Citation: Food Production, Processing and Nutrition 2023 5:27
    Content type: Review Published on:

  19. Green seaweed, as the most abundant species of macroseaweeds, is an important marine biological resource. It is a rich source of several amino acids, fatty acids, and dietary fibers, as well as polysaccharides...

    Authors: Jingxiang Xu, Wei Liao, Yuning Liu, Yuling Guo, Shiyue Jiang and Chao Zhao
    Citation: Food Production, Processing and Nutrition 2023 5:18
    Content type: Review Published on:

  20. This study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at different proportions, varying pasteurization temperatures, storage durations and with the applicati...

    Authors: Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Abdulquadri Alaka, Akeem Olayemi Raji, Ahmed Abdulazeez, Victoria Auhoiza Joshua and Ikimot Adejoke Adeyemi
    Citation: Food Production, Processing and Nutrition 2023 5:13
    Content type: Research Published on:

  22. Globally, the production, distribution, sale and consumption of plant-based foods (PBFs) are on the increase due to heightened consumer awareness, a growing demand for clean label products, widespread efforts ...

    Authors: Christabel Tachie, Ifeanyi D. Nwachukwu and Alberta N. A. Aryee
    Citation: Food Production, Processing and Nutrition 2023 5:16
    Content type: Review Published on:

  23. Moringa is a multipurpose tree and an important vegetable crop elsewhere. However, it is recently introduced to Botswana and grown in the backyards of households as a shade. Its uses are generally unknown to t...

    Authors: Katso Twinkle Ntshambiwa, Eyassu Seifu and Gaone Mokhawa
    Citation: Food Production, Processing and Nutrition 2023 5:7
    Content type: Research Published on:

  24. Bignay pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydration method should be considered to efficiently valorize this waste material into high-value food i...

    Authors: Claire S. Zubia, Gilda Melanie O. Babaran, Sheba Mae M. Duque, Lotis E. Mopera, Lloyd Earl L. Flandez, Katherine Ann T. Castillo-Israel and Florencio C. Reginio Jr
    Citation: Food Production, Processing and Nutrition 2023 5:11
    Content type: Research Published on:

  25. Hyperlipidemia poses a serious threat to human health and evaluating the ability of natural active substances to regulate disorders of lipid metabolism is the focus of food functionality research in recent yea...

    Authors: Wenshu Ma, Na Li, Luan Lin, Jiahui Wen, Chao Zhao and Fang Wang
    Citation: Food Production, Processing and Nutrition 2023 5:10
    Content type: Review Published on:

  26. In recent years, diets rich in fibres have become more popular due to their well-documented beneficial health effects. This has driven exploration of novel dietary fibres from various bioresources. Apple pomac...

    Authors: Rusli Fidriyanto, Brij Pal Singh, K. M. Manju, Yantyati Widyastuti and Gunjan Goel
    Citation: Food Production, Processing and Nutrition 2023 5:6
    Content type: Research Published on:

  27. 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
    Content type: Research Published on:

  28. 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
    Content type: Review Published on:

  30. 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
    Content type: Research Published on:

  32. 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
    Content type: Research Published on:

  33. 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
    Content type: Research Published on:

  34. 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
    Content type: Research Published on:

  35. 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
    Content type: Review Published on:

  36. 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
    Content type: Research Published on:

  37. 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
    Content type: Research Published on:

  38. 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
    Content type: Research Published on:

  39. 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
    Content type: Research Published on:

  41. 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
    Content type: Research Published on:

  42. 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
    Content type: Research Published on:

  44. 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
    Content type: Review Published on:

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

  45. 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
    Content type: Research Published on:

  46. 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
    Content type: Review Published on:

  47. 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
    Content type: Research Published on:

  48. 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
    Content type: Research Published on:

  50. 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
    Content type: Review Published on:
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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