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  2. 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
    Content type: Research Published on:

  3. 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
    Content type: Research Published on:

  4. 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
    Content type: Research Published on:

  5. 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
    Content type: Research Published on:

  6. 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
    Content type: Research Published on:

  7. 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
    Content type: Review Published on:

  8. 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
    Content type: Review Published on:

  9. 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
    Content type: Research Published on:

  10. 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
    Content type: Review Published on:

  11. 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
    Content type: Research Published on:

  12. 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
    Content type: Opinion Published on:

  13. 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
    Content type: Research Published on:

  14. 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
    Content type: Research Published on:

  15. 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
    Content type: Research Published on:

  16. 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
    Content type: Research Published on:

  17. 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
    Content type: Research Published on:

  18. 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
    Content type: Research Published on:

  19. 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
    Content type: Research Published on:

  20. 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
    Content type: Research Published on:

  21. 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
    Content type: Research Published on:

  22. 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
    Content type: Research Published on:

  23. 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
    Content type: Research Published on:

  24. 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
    Content type: Research Published on:

  25. 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
    Content type: Research Published on:

  26. 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
    Content type: Review Published on:

  27. 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
    Content type: Research Published on:

  28. 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
    Content type: Review Published on:

  30. 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
    Content type: Research Published on:

  31. 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
    Content type: Research Published on:

  32. 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
    Content type: Research Published on:

  33. 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
    Content type: Research Published on:

  34. 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
    Content type: Review Published on:

  35. 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
    Content type: Review Published on:

  36. 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
    Content type: Research Published on:

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

  37. 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
    Content type: Research Published on:

  38. 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
    Content type: Research Published on:

  39. 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
    Content type: Research Published on:

  41. 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
    Content type: Research Published on:

  42. 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
    Content type: Research Published on:

  43. 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
    Content type: Research Published on:

  44. 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
    Content type: Research Published on:

  45. 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
    Content type: Research Published on:

  46. 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
    Content type: Research Published on:

  47. 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
    Content type: Research Published on:

  48. 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
    Content type: Research Published on:

  49. 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
    Content type: Research Published on:

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

ISSN: 2661-8974

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