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  1. The practice of eating insects has been documented for a long time. With obvious economic and environmental advantages, edible insects are in the spotlight recently due to their enormous potential in multiple ...

    Authors: Chufei Tang, Ding Yang, Huaijian Liao, Hongwu Sun, Chuanjing Liu, Lanjun Wei and Fanfan Li
    Citation: Food Production, Processing and Nutrition 2019 1:8
    Content type: Review Published on:

  2. This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using a fractional fac...

    Authors: Iliani Patinho, Erick Saldaña, Miriam Mabel Selani, Adriano Costa de Camargo, Thais Cardoso Merlo, Beatriz Schmidt Menegali, Anna Paula de Souza Silva and Carmen J. Contreras-Castillo
    Citation: Food Production, Processing and Nutrition 2019 1:7
    Content type: Research Published on:

  3. Fusarium mycotoxin contamination of both foods and feeds is an inevitable phenomenon worldwide. Deoxynivalenol, nivalenol, zearalenone, T-2 toxin and fumonisin B1 are the most studied Fusarium mycotoxins. Co-cont...

    Authors: Fang Ji, Dan He, A. O. Olaniran, M. P. Mokoena, Jianhong Xu and Jianrong Shi
    Citation: Food Production, Processing and Nutrition 2019 1:6
    Content type: Review Published on:

  4. Chitooligosaccharides (COS) from squid pen produced using amylase, lipase and pepsin were characterized. COS produced by 8% (w/w) lipase (COS-L) showed the maximum FRAP and ABTS radical scavenging activity tha...

    Authors: Avtar Singh, Soottawat Benjakul and Thummanoon Prodpran
    Citation: Food Production, Processing and Nutrition 2019 1:5
    Content type: Research Published on:

    The Correction to this article has been published in Food Production, Processing and Nutrition 2019 1:11

  6. Head cabbage (Brassica oleracea var. capitata) is a cruciferous leafy vegetable consumed commonly in China. It has been suggested that diets rich in cabbages play an important role in disease prevention. The phyt...

    Authors: Ying Liang, Yi Li, Liujuan Zhang and Xianjin Liu
    Citation: Food Production, Processing and Nutrition 2019 1:3
    Content type: Research Published on:

  8. Soluble and insoluble/bound phenolic compounds and an aqueous infusion of two mint species (Medina and Hasawi), were tested for their total phenolic content, 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonate (...

    Authors: Nicole Brown, Jenny A. John and Fereidoon Shahidi
    Citation: Food Production, Processing and Nutrition 2019 1:1
    Content type: Research Published on:
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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