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  1. Senescence is a general and irreversible process which depends on both inherent (free radical and age) and external (Ultraviolet irradiation) factors. Antioxidants and other natural compounds like plant and pl...

    Authors: Jinian Huang, Shuning Qi, Qiang Sun, Guohui Song, Jixing Tang and Yuquan Duan
    Citation: Food Production, Processing and Nutrition 2024 6:7
    Content type: Research Published on:

  2. Although Moringa is an important vegetable crop elsewhere, its nutritional and non-food uses are not widely known in Botswana community. This study was conducted to determine the chemical composition and miner...

    Authors: Eng P. Masitlha, Eyassu Seifu and Demel Teketay
    Citation: Food Production, Processing and Nutrition 2024 6:3
    Content type: Research Published on:

  3. The aim of this research was to determine the residues of dioxins and dioxin-like polychlorinated biphenyls in cultured eel and find out the source of pollution and the distribution pattern of eels. One hundre...

    Authors: Hao Liu, Jianan Chen, Meng Dong, Jie Pang, Lei Qin and Xuhui Huang
    Citation: Food Production, Processing and Nutrition 2024 6:2
    Content type: Research Published on:

  4. Tapuy is an indigenous wine produced in the Philippines. Rice wine fermentation produces a by-product of rice leftover and microbial biomass, collectively called lees, which usually is discarded as a waste produc...

    Authors: Sean Philippe L. Chua, Lesley Dale Umayat and Paul Mark B. Medina
    Citation: Food Production, Processing and Nutrition 2024 6:1
    Content type: Research Published on:

  5. Concentrations of arsenic (As), cadmium (Cd), mercury (Hg) and lead (Pb) in crayfish from Jiangsu province, China, were measured and their health risks were evaluated. For crayfish from both crayfish-rice cult...

    Authors: Huan Bian, Yongzhi Zhu, Limin Wen, Jingjing Ma, Pengpeng Li, Zhiming Geng, Daoying Wang and Weimin Xu
    Citation: Food Production, Processing and Nutrition 2023 5:63
    Content type: Research Published on:

  6. The usage of dietary supplements (DS) is a global trend that is likely influenced by sociodemographic variables and body weight status. Some individuals utilize supplements in the hopes that they may enhance t...

    Authors: Sabika Allehdan, Mariam Hasan, Simone Perna, Mariam Al-Mannai, Tariq Alalwan, Duha Mohammed, Mohamed Almosawi, Maha Hoteit and Reema Tayyem
    Citation: Food Production, Processing and Nutrition 2023 5:54
    Content type: Research Published on:

  7. In order to effectively use of phages as antimicrobial agents for controlling multidrug-resistant E. coli, it is important to understand phage biology. The isolation and research of novel bacteriophages are urgen...

    Authors: Zhaoxin Zhong, Yanyan Wang, Huimin Li, Hui Zhang, Yan Zhou, Ran Wang and Hongduo Bao
    Citation: Food Production, Processing and Nutrition 2023 6:14
    Content type: Research Published on:

  8. Stingless bees (SLB) are insects bread many centuries ago by indigenous people and more than 500 species have already been described. Interest in SLB's propolis has grown as a way to value and preserve native ...

    Authors: Vitor Moreira Rocha, Ricardo Wagner Portela, Luiz Eduardo Lacerda, Ana Rita Sokolonski, Carolina Oliveira de Souza, Jeancarlo Pereira dos Anjos, Renata Quartieri Nascimento and Marcelo Andrés Umsza-Guez
    Citation: Food Production, Processing and Nutrition 2023 6:12
    Content type: Research Published on:

  9. The physicochemical characteristics and digestibility properties of rice are greatly influenced by its genetic variability. In this study, we attempt to understand the overall quality of five traditional and ...

    Authors: Febina M, Deepa John and Maya Raman
    Citation: Food Production, Processing and Nutrition 2023 5:49
    Content type: Research Published on:

  10. Tempeh, yam, and sunflower's flour have been known to have antidiabetic effects, but their combined effect on the histopathology of hyperglycemic rat pancreatic cells in an enteral formula has not been proven....

    Authors: Lilis Wijayanti, Muflihatul Muniroh, Ahmad Ni’matullah Al-Baarri, Deny Yudi Fitranti, Endang Mahati and Diana Nur Afifah
    Citation: Food Production, Processing and Nutrition 2023 5:47
    Content type: Research Published on:

  11. To improve the control of Type 2 diabetes (T2D), this study investigated the potential benefits of an alcohol-free beer flavored with bitter gourd leaves, a plant with proven hypoglycemic properties. The high ...

    Authors: Gbenga P. Akerele, Bukola C. Adedayo, Ganiyu. Oboh, Opeyemi B. Ogunsuyi and Idowu S. Oyeleye
    Citation: Food Production, Processing and Nutrition 2023 5:46
    Content type: Research Published on:

  12. Landrace orange maize is rich in carotenoids and is thought to be a potentially sustainable solution for Vitamin A deficiency. This study evaluated the acceptability of landrace orange maize food products amon...

    Authors: Alex Arves Katola, Aliza Hannah Stark, Victoria Uchizi Ndolo, David Tryson Tembo and Mangani Chilala Katundu
    Citation: Food Production, Processing and Nutrition 2023 5:57
    Content type: Research Published on:

  13. By formulating a breakfast meal from quinoa and tigernuts that is organically sweetened, this study aimed to synergistically utilize the natural bioactive compounds embedded in both foods. When compared to com...

    Authors: Olusola Samuel Jolayemi and Temiloluwa Olufunmilayo Alabi
    Citation: Food Production, Processing and Nutrition 2023 5:42
    Content type: Research Published on:

  14. The objective of this study was to investigate the quality of chin-chin produced from aerial yam and wheat flour blends with the aim to improve the utilisation of aerial yam flour and reduce over-dependence on wh...

    Authors: Rowland Monday-Ojo Kayode, Cynthia Nguevese Chia, Bukola Idowu Kayode, Adesewa Priscilla Olowoseye and Victoria Auhoiza Joshua
    Citation: Food Production, Processing and Nutrition 2023 5:45
    Content type: Research Published on:

  15. Mushrooms have been consumed as delicacies since ancient times; however, little knowledge is available on the nutritional and bioactive properties of commercially grown mushroom species in Sri Lanka; button (Agar...

    Authors: Malmi Apsara Wickramasinghe, Harshani Nadeeshani, Suriya Mudiyanselage Sewwandi, Isuri Rathnayake, Thilini Chathurangi Kananke and Ruvini Liyanage
    Citation: Food Production, Processing and Nutrition 2023 5:43
    Content type: Research Published on:

  16. The bioactive compounds in a food matrix can exist either in their free form or bound to other endogenous compounds, which may affect their bioactivities. This study investigated the impact of endogenous prote...

    Authors: Emmanuel Anyachukwu Irondi, Tolulope Muktar Aroyehun, Arinze Favour Anyiam and Milan Kumar Lal
    Citation: Food Production, Processing and Nutrition 2023 5:52
    Content type: Research Published on:

  17. Naturally available foods contain nutrients like vitamins (A, C, E, and D), zinc, calcium, magnesium, folate iron, omega fatty acids, selenium, and phytochemicals that have profound protective effects (boostin...

    Authors: Jaspin Stephen, Dharini Manoharan and Mahendran Radhakrishnan
    Citation: Food Production, Processing and Nutrition 2023 5:61
    Content type: Review Published on:

  18. Cacao is one of the world's most highly sought-after agricultural commodities for its great nutritional and economic importance. The cacao’s quality is an essential parameter to consider during postharvest pro...

    Authors: Marjun C. Alvarado, Philip Donald C. Sanchez and Shiella Grace N. Polongasa
    Citation: Food Production, Processing and Nutrition 2023 5:40
    Content type: Review Published on:

  19. Bioactive peptides are unique, low molecular weight peptide sequences generally consisting of 2–20 amino acid residues. These peptide sequences are inactive within the parent protein but they become physiologi...

    Authors: Danish Rizwan, F. A. Masoodi, Shoib Mohmad Wani and Sajad Ahmad Mir
    Citation: Food Production, Processing and Nutrition 2023 5:53
    Content type: Review Published on:

  20. The shea fruit pulp (SFP), a by-product generated during the processing of shea fruit, is a vital source of phytochemicals for the development of functional foods. This study determined the effect of partial s...

    Authors: Solomon Kofi Chikpah, Joseph Kudadam Korese and Salamatu Osman
    Citation: Food Production, Processing and Nutrition 2023 5:44
    Content type: Research Published on:

  21. Pigment is an important food additive that plays a major role in the sensory impact of food. And natural sources, healthy and non-toxic edible pigments are receiving a lot of attention. Algae is an important s...

    Authors: Zhengxin Chen, Weihao Wu, Yuxi Wen, Lizhu Zhang, Yanglin Wu, Muhammad Salman Farid, Hesham R. El-Seedi, Esra Capanoglu and Chao Zhao
    Citation: Food Production, Processing and Nutrition 2023 5:39
    Content type: Review Published on:

  22. Despite having a high polyphenol content, deoiled edible quality sesame flour (DEQSF), a byproduct of the sesame oil extraction process, is frequently thrown away. DEQSF contains antioxidants, amino acids, min...

    Authors: Samadrita Sengupta, Srabanti Basu and Jayati Bhowal
    Citation: Food Production, Processing and Nutrition 2023 5:56
    Content type: Research Published on:

  23. The response surface technique was applied to produce synbiotic yogurt containing Lacticaseibacillus rhamnosus and aloe vera gel (AVG) with high functionality (antioxidant and antimicrobial characters), superior ...

    Authors: Sadia Ahmed, Asia Noor, Muhammad Tariq and Arsalan Zaidi
    Citation: Food Production, Processing and Nutrition 2023 5:38
    Content type: Research Published on:

  24. The demand for non-dairy functional beverages is increasing. Marang (Artocarpus odoratissimus) is an underutilized fruit in the Philippines. This study aimed to assess the survival of putative Lacticaseibacillus ...

    Authors: Kriza Faye A. Calumba, Carmina M. Demerey, Rovi Gem E. Villame, Zarryn D. Palangga and Jackie Lou J. Tagubase
    Citation: Food Production, Processing and Nutrition 2023 5:34
    Content type: Research Published on:

  25. The effects of drying on the quality, antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying (HAD), freeze-drying (FD), microwave vacuum drying (MVD) and mic...

    Authors: Lixia Zhang, Chenyan Zhang, Zhaohui Wei, Wuyang Huang, Zheng Yan, Zisheng Luo, Trust Beta and Xueming Xu
    Citation: Food Production, Processing and Nutrition 2023 5:35
    Content type: Research Published on:

  26. Biscuits are the largest category of consumed snacks among bakery products, but their simple sugar and fat high content associate to low fiber content make them unsuitable for diabetics. This study aimed to fo...

    Authors: Wilfred Damndja Ngaha, William Tchabo, Rosane Soh Matsinkou, Lola Kangue Nyame and Edith Nig Fombang
    Citation: Food Production, Processing and Nutrition 2023 5:32
    Content type: Research Published on:

  28. Eleutherine palmifolia, Momordica charantia, and Syzygium polyanthum are herbal plants, traditionally used as natural remedies for diabetes. There have been numerous articles published on the anti-diabetic effica...

    Authors: Muhammad Afnan Shakir Hairani, Fadzilah Adibah Abdul Majid, Nor Hafizah Zakaria, Dwi Hudiyanti, Anis Fadhlina and Hassan Ibrahim Sheikh
    Citation: Food Production, Processing and Nutrition 2023 5:60
    Content type: Review Published on:

  29. All around the world, food processing techniques make use of various kinds of treatments to improve the shelf-life of foods. The commonly used thermal treatments are likely to result in deteriorating the senso...

    Authors: Shahad Z. Al-Najjar, Zainab T. Al-Sharify, Helen Onyeaka, Taghi Miri, KeChrist Obileke and Christian K. Anumudu
    Citation: Food Production, Processing and Nutrition 2023 5:50
    Content type: Review Published on:

  30. Rising incidence of nutritional deficiency and chronic diseases among celiacs continuously drives the food industry to search for novel functional ingredients high in health-promoting constituents such as diet...

    Authors: Helen Nwakego Ayo-Omogie
    Citation: Food Production, Processing and Nutrition 2023 5:41
    Content type: Research Published on:

  31. The Philippines as a tropical country is home to several indigenous berries that offer enough supply of health-promoting bioactive compounds like vitamin C. Vitamin C is an important micronutrient in the human...

    Authors: Katherine Ann T. Castillo-Israel, Lloyd Earl L. Flandez, Arvin Paul P. Tuaño, Kristel June D. Sartagoda and Ma. Carisse M. Compendio
    Citation: Food Production, Processing and Nutrition 2023 5:33
    Content type: Research Published on:

  32. Climate change affects most remarkably Savannah regions in ways that alter agricultural productivity. In addition, these regions are marked by high prevalence of malnutrition and mortality related to undernour...

    Authors: Tiatou Souho, Damipie Bomboma, Ella W. R. Compaoré, Abel Abli Essowèréou, Batcha Ouadja, Marcelle Kabassina, Mikemina Pilo, Rebecca Rachel Assa Epse Yao and Kou’santa Sabiba Amouzou
    Citation: Food Production, Processing and Nutrition 2023 5:31
    Content type: Research Published on:

  33. The addition of polyphenols to ice cream mix has been shown to cause a decrease in melting rate of that ice cream, although the mechanisms of this effect are not well understood. To better understand this phen...

    Authors: Cameron J. Wicks, Bradley W. Bolling and Richard W. Hartel
    Citation: Food Production, Processing and Nutrition 2023 5:51
    Content type: Research Published on:

  35. 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:

  36. 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:

  37. 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:

  38. 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:

  39. 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:

  40. 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:

  41. 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:

  42. 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:

  43. 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:

  44. 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:

  46. 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:

  47. 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:

  48. 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:

  49. 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:

  50. 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:
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    SCImago Journal Rank (SJR): 0.797

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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