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  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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
  31. 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
  32. 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
  33. 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
  34. 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
  35. 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
  36. 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
  37. 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
  38. 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
  39. 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
  40. 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
  41. 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
  42. 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
  43. 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
  44. 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
  45. 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
  46. 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

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