Skip to main content

Articles

Page 1 of 2

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. Production of the Fusarium toxin deoxynivalenol (DON) is associated with oxidative stress and has been indicated to be part of an adaptive response to oxidative stress in the important wheat fungus Fusarium grami...

    Authors: Xin Liu, Xin Fang, Shuang Wang, Deliang Wu, Tao Gao, Yin-Won Lee, Sherif Ramzy Mohamed, Fang Ji, Jianhong Xu and Jianrong Shi
    Citation: Food Production, Processing and Nutrition 2021 3:27
  20. The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional foo...

    Authors: Yesica A. Czajkowska–González, Emilio Alvarez–Parrilla, Nina del Rocío Martínez–Ruiz, Alma A. Vázquez–Flores, Marcela Gaytán–Martínez and Laura A. de la Rosa
    Citation: Food Production, Processing and Nutrition 2021 3:25
  21. Moringa oleifera leaves are an important source of dietary phytochemicals, such as flavonoids with high antioxidant activity (AOA). These components are however influenced by the post-harvest treatments applied a...

    Authors: Edith N. Fombang, Pierre Nobossé, Carl M. F. Mbofung and Damanpreet Singh
    Citation: Food Production, Processing and Nutrition 2021 3:22
  22. Cardiovascular disease is a major cause of mortality in diabetic patients due to the heightened oxidative stress and pro-inflammatory state in vascular tissues. Effective approaches targeting cardiovascular he...

    Authors: Chui Yiu Bamboo Chook, Francis M. Chen, Gary Tse, Fung Ping Leung and Wing Tak Wong
    Citation: Food Production, Processing and Nutrition 2021 3:19
  23. Lighvan cheese (Lighvan panir) is among the most famous traditional cheese in Iran for its desired aroma and flavor. Undoubtedly, the lactic acid bacteria especially the genus Lactobacillus are the critical facto...

    Authors: Haleh Forouhandeh, Sepideh Zununi Vahed, Hossein Ahangari, Vahideh Tarhriz and Mohammad Saeid Hejazi
    Citation: Food Production, Processing and Nutrition 2021 3:20
  24. Lotus (Nelumbo nucifera Gaertn), a kind of perennial aquatic plant, is widely cultivated and consumed by people in Asian countries. Lotus plumule flavonoids (LPF) have been recognized as a hypoglycemic agent. LPF...

    Authors: Qiuzhe Li, Xiaoqing Li, Baodong Zheng and Chao Zhao
    Citation: Food Production, Processing and Nutrition 2021 3:23
  25. Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerg...

    Authors: Haibo Shi, Fereidoon Shahidi, Jiankang Wang, Yan Huang, Ye Zou, Weimin Xu and Daoying Wang
    Citation: Food Production, Processing and Nutrition 2021 3:21
  26. Mycotoxins are secondary metabolites produced by several fungal species and molds. Under favorable conditions like high temperature and moisture, they contaminate a large number of food commodities and regiona...

    Authors: Abhishek Kumar, Hardik Pathak, Seema Bhadauria and Jebi Sudan
    Citation: Food Production, Processing and Nutrition 2021 3:17
  27. High cholesterolemia is a key risk factor for the development of cardiovascular diseases, which are the main cause of mortality in developed countries. Most therapies are focused on the modulation of its biosy...

    Authors: Alejandro Heres, Leticia Mora and Fidel Toldrá
    Citation: Food Production, Processing and Nutrition 2021 3:18

    The Correction to this article has been published in Food Production, Processing and Nutrition 2021 3:24

  28. Cowpea protein isolate (CPI) was subjected to various dry and wet heat pretreatments followed by sequential digestion with pepsin and pancreatin; the undigested residues were isolated as the indigestible cowpe...

    Authors: Adeola M. Alashi, Hongyi Wu and Rotimi E. Aluko
    Citation: Food Production, Processing and Nutrition 2021 3:16
  29. Edible fungi are rich in nutrition, but they are susceptible to spoilage, and often prolonged by drying. RF and microwave energy drying have the advantages of short drying time, high energy efficiency and good...

    Authors: Siying Qi, Jiping Han, Camel Lagnika, Ning Jiang, Chunlu Qian, Chunquan Liu, Dajing Li, Yang Tao, Zhifang Yu, Libin Wang, Zhongyuan Zhang, Chunju Liu, Yadong Xiao and Min Zhang
    Citation: Food Production, Processing and Nutrition 2021 3:15
  30. The need to feed the increasing world population with high quality protein and the enormous post-harvest losses of okra fruits necessitated the research on okra seeds in this study. Whole flour (WF) of matured...

    Authors: Anastasia Amaka Nnamezie, Akinsola Albert Famuwagun and Saka Olasunkanmi Gbadamosi
    Citation: Food Production, Processing and Nutrition 2021 3:14
  31. This study was designed to evaluate the bioactivities such as β-glucosidase activity, α-galactosidase activity, and the growth behavior of the Lactobacillus cultures in soy milk medium. Ten Lactobacillus cultures...

    Authors: J. Undhad Trupti, Sujit Das, Divyang Solanki, Dhvany Kinariwala and Subrota Hati
    Citation: Food Production, Processing and Nutrition 2021 3:10
  32. Flake is consumed in many parts of the world. Flakes are majorly prepared from cereals. However, most flakes are deficient in protein and some other healthful substances. High-protein soymeal is rich in protei...

    Authors: Temitope Omolayo Fasuan, Kenneth Chigozie Asadu, Cynthia Chioma Anyiam, Linda Obianuju Ojokoh, Titilope Modupe Olagunju, Judith Uchenna Chima and Kingsley Osita Okpara
    Citation: Food Production, Processing and Nutrition 2021 3:12
  33. Soy whey, a liquid nutritional by-product of soybean manufacture, is rich in proteins, oligosaccharides and isoflavones. Soy whey can be used to produce functional beverages, instead of discarding it as a wast...

    Authors: Yiqiang Dai, Jianzhong Zhou, Lixia Wang, Mingsheng Dong and Xiudong Xia
    Citation: Food Production, Processing and Nutrition 2021 3:13
  34. Honey is known for its medicinal benefits and receiving renewed attention as natural medicine. Studies on health benefits of honey attributed its antioxidant activity to phenolic compounds, but the contributio...

    Authors: Hisham R. Ibrahim, Fukiko Nanbu and Takeshi Miyata
    Citation: Food Production, Processing and Nutrition 2021 3:11
  35. Ammonium is an indispensable nutrient for crop growth, but anoxic conditions or inappropriate fertilizer usage result in the increase in ammonium content in soil. Excessive ammonium causes phytotoxicity. Thymo...

    Authors: Kai Guo, Guangchi An, Ning Wang, Bingdong Pang, Zhiqi Shi, Hongwu Bai, Li Zhang, Jian Chen and Weimin Xu
    Citation: Food Production, Processing and Nutrition 2021 3:7
  36. Probiotics in ale beer may be attractive to health-conscious consumers. However, beer conditions may decrease probiotic viability. Powder produced from durian (Durio zibethinus) rind, a by-product that is current...

    Authors: Kriza Faye Calumba, Vondel Reyes, Franklin Bonilla, Elio Villasmil and Subramaniam Sathivel
    Citation: Food Production, Processing and Nutrition 2021 3:8
  37. Rising consumer concerns with synthetic drugs to treat non-communicable diseases (NCDs) have promoted a shift towards using natural biological active constituents that offer similar health benefits. Hairless c...

    Authors: U. C. Urbizo-Reyes, J. E. Aguilar-Toalá and A. M. Liceaga
    Citation: Food Production, Processing and Nutrition 2021 3:6
  38. Food components possessing zinc ligands can be used to inhibit zinc-dependent enzymes. In this study, zinc-binding peptides were derived from whey protein hydrolysates, and their ultrafiltration (> 1 and < 1 k...

    Authors: M. Chinonye Udechukwu, Chi Dang and Chibuike C. Udenigwe
    Citation: Food Production, Processing and Nutrition 2021 3:5
  39. Protein hydrolysates were prepared from North Atlantic sea cucumber (Cucumaria frondosa) body wall (BW), and processing by-product flower (FL) and internal organs (IN). Sea cucumber proteins from these three tiss...

    Authors: Tharindu R. L. Senadheera, Deepika Dave and Fereidoon Shahidi
    Citation: Food Production, Processing and Nutrition 2021 3:3
  40. This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications. Sesame seed protein fractions were prepared according to their solubility: ...

    Authors: Atinuke O. Idowu, Adeola M. Alashi, Ifeanyi D. Nwachukwu, Tayo N. Fagbemi and Rotimi E. Aluko
    Citation: Food Production, Processing and Nutrition 2021 3:4
  41. Milk from different species has been exploited for the isolation of various functional ingredients for decades. Irrespective of the source, milk is considered as a complete food, as it provides essential nutri...

    Authors: Snigdha Guha, Heena Sharma, Gaurav Kr Deshwal and Priyanka Singh Rao
    Citation: Food Production, Processing and Nutrition 2021 3:2
  42. Soy (Glycine max) and oats (Avena sativa) are plant sources used in milk-alternative beverages. However, protein and lipid constituents of these food matrices can undergo alterations during the storage. In this w...

    Authors: Laura Moretto, Federica Tonolo, Alessandra Folda, Valeria Scalcon, Alberto Bindoli, Marco Bellamio, Emiliano Feller and Maria Pia Rigobello
    Citation: Food Production, Processing and Nutrition 2021 3:1
  43. Dietary di/tripeptides elicit preventive effects against lifestyle-related diseases such as hypertension, and hypercholesterolemia, etc. Although there have been evidential reports that the intake of protein h...

    Authors: Toshiro Matsui, Atsuko Yoshino and Mitsuru Tanaka
    Citation: Food Production, Processing and Nutrition 2020 2:30
  44. Rice false smut is an emerging plant disease worldwide. Ustiloxin A (UstA) is the major mycotoxin found in rice false smut balls, which are fungal colonies in rice florets. In this study, a new method consisti...

    Authors: Gang Wang, Dan He, Fengchun Zhao, Junqiang Hu, Yin-Won Lee, Jianrong Shi and Jianhong Xu
    Citation: Food Production, Processing and Nutrition 2020 2:29
  45. We hypothesize that Iron-Deficiency Anemia (IDA) has been misconceptualized. In the body, low blood iron is not caused by a deficiency. The primary cause of low iron, appearing to be IDA, is the expenditure of al...

    Authors: Debasis Bagchi, Bernard W. Downs, Manashi Bagchi and Steve Kushner
    Citation: Food Production, Processing and Nutrition 2020 2:26
  46. Hypolipidemic and anti-obesity properties of extruded black, pinto and white beans were examined in male Syrian hamsters fed high fat diets for 3 weeks. The efficiency and effectiveness of extruder processing ...

    Authors: Priscila L. S. Alves, Jose De J Berrios, James Pan and Wallace H. Yokoyama
    Citation: Food Production, Processing and Nutrition 2020 2:25

Annual Journal Metrics

  • Speed
    15 days to first decision for all manuscripts
    55 days to first decision for reviewed manuscripts only
    120 days from submission to acceptance
    29 days from acceptance to publication

    Usage
    111,865 Downloads (2021)