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  1. Recent advancements in signal processing and computational power have revolutionized computer vision applications in diverse industries such as agriculture, food processing, biomedical, and the military. These...

    Authors: Anjali, Ankita Jena, Ayushi Bamola, Sadhna Mishra, Ishika Jain, Nandini Pathak, Nishita Sharma, Nitiksha Joshi, Renu Pandey, Shakshi Kaparwal, Vinay Yadav, Arun Kumar Gupta, Avinash Kumar Jha, Saurav Bhatt, Vijay Kumar, Bindu Naik…
    Citation: Food Production, Processing and Nutrition 2024 6:56
  2. Shrimps are the most consumed species among crustaceans and are well appreciated for their flavor and high nutritional value. This work investigated the antioxidative compounds of Northern shrimp (Pandalus boreal...

    Authors: Akhile Collins Onodenalore, Abul Hossain, Joseph Banoub and Fereidoon Shahidi
    Citation: Food Production, Processing and Nutrition 2024 6:29
  3. In recent decades, consumers, manufacturers, and researchers have been more interested in functional foods, which include probiotics, prebiotics, and postbiotics. Probiotics are live microbes that, when regula...

    Authors: Bishwambhar Mishra, Awdhesh Kumar Mishra, Yugal Kishore Mohanta, Rajasri Yadavalli, Dinesh Chand Agrawal, Himavarshini Parvath Reddy, Rithika Gorrepati, C Nagendranatha Reddy, Sanjeeb Kumar Mandal, Mohammad Zaki Shamim and Jibanjyoti Panda
    Citation: Food Production, Processing and Nutrition 2024 6:28
  4. This review article focuses on exploring the benefits, potentialities, and values of durian waste for food and other applications. In the domain of food applications, durian waste exhibits immense promise as a...

    Authors: Rhea Abegail J. Gamay, Patricia May N. Botecario, Philip Donald C. Sanchez and Marjun C. Alvarado
    Citation: Food Production, Processing and Nutrition 2024 6:27
  5. Bioactive compounds in food and beverages, including fruit juices, are susceptible to degradation or oxidation during processing and storage. This vulnerability can lead to a reduction in nutritional value and...

    Authors: Carolina Gómez-Gaete, Javier Avendaño-Godoy, Danilo Escobar-Avello, Víctor H. Campos-Requena, Cristian Rogel-Castillo, Leticia M. Estevinho, Miquel Martorell, Javad Sharifi-Rad and Daniela Calina
    Citation: Food Production, Processing and Nutrition 2024 6:8
  6. Bottle gourd is a good source of health-beneficial bioactive substances. This research aimed at evaluating the effect of different cooking methods (pressure cooking, microwaving, and frying) and extraction sol...

    Authors: Roshanlal Yadav, Baljeet S. Yadav and Ritika Yadav
    Citation: Food Production, Processing and Nutrition 2024 6:19
  7. Bacterial cellulose (BC) is a high-strong cellulose with high-purity produced by bacteria. The aim of this study was to explore the feasibility of using tofu soy whey as a novel and cheap culture medium to pro...

    Authors: Xue Feng, Zhiwen Ge, Ying Wang, Xiudong Xia, Baomin Zhao and Mingsheng Dong
    Citation: Food Production, Processing and Nutrition 2024 6:20
  8. Angiogenesis has been considered as one of the hallmarks of tumor progression and cancer malignancy. Meanwhile, the fruit of Elaeagnus multiflora Thunb. or cherry silverberry (CS), was found to have strong biolog...

    Authors: Rona Camille M. Lizardo, Hyun Dong Cho and Kwon Il Seo
    Citation: Food Production, Processing and Nutrition 2024 6:5
  9. Tongba, chhyang, nigar and raksi are popular traditional drinks served in Nepal, northern and north eastern part of India and Tibetan plateau which are claimed as medicinal and considered as elements of high alt...

    Authors: Soumya Majumder, Arindam Ghosh, Sumedha Saha, Sukanya Acharyya, Sourav Chakraborty, Preeti Subba, Sudeshna Nandi, Sahadeb Sarkar and Malay Bhattacharya
    Citation: Food Production, Processing and Nutrition 2024 6:4
  10. The consumption of whole grain cereals, pulses and their products, such as biscuits, is associated with protection against nutrition-related non-communicable diseases. Hence, the aim of this study was to evalu...

    Authors: Emmanuel Anyachukwu Irondi, Kazeem Koledoye Olatoye, Hassan Taiye Abdulameed, Olawale Mashood Aliyu, Emmanuel Oladipo Ajani and Osayame Funmilayo Ogbebor
    Citation: Food Production, Processing and Nutrition 2024 6:15
  11. Salmon aquaculture generates 80% of the total revenue of finfish aquaculture across Canada. Salmon farming is carried out in a multilevel process, and at least 60% of the total production is considered as by-p...

    Authors: Vegneshwaran Vasudevan Ramakrishnan, Abul Hossain, Deepika Dave and Fereidoon Shahidi
    Citation: Food Production, Processing and Nutrition 2024 6:22
  12. The effectiveness of legumes in overcoming hunger and food insecurity is attributed to their accessibility. They have been recorgnised for their nutritional significance and their ability to provide food stabi...

    Authors: Florence Boniface, Washa B. Washa and Stephen Nnungu
    Citation: Food Production, Processing and Nutrition 2024 6:17
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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
  31. 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
  32. 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
  33. 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
  34. 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
  35. 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
  36. 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
  37. 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
  38. 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
  39. 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
  40. 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
  41. 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
  42. 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
  43. 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
  44. 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
  45. 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
  46. 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
  47. 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
  48. 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

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