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The original article was published in Food Production, Processing and Nutrition 2022 4:23
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)...
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...
Bovine colostrum is defined as first milk by milching animals responsible for providing the innate immunity to the neonatal and possess many immunoglobulins for preventing the calf from diseases. Colostrum con...
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...
The Correction to this article has been published in Food Production, Processing and Nutrition 2022 4:28
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...
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...
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...
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...
Chicken nugget is a comminuted meat product commonly prepared from spiced chicken meat and other ingredients. The tenderness of chicken meat lowers its firmness and mouth feel which may reduce acceptability of...
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...
The deficiencies of micronutrients known as hidden hunger are severely affecting more than one-half of the world’s population, which is highly related to low bioavailability of micronutrients, poor quality die...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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),
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...
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...
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 ...
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 ...
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...
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...
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 ...
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...
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...
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...
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...
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...
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...
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...
The original article was published in Food Production, Processing and Nutrition 2021 3:18
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...
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...
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...
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...
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...
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...
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...
The Correction to this article has been published in Food Production, Processing and Nutrition 2021 3:24
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...
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...
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...
The Food Production, Processing and Nutrition journal is affiliated with Jiangsu Academy of Agricultural Sciences.
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