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  1. The homeostasis of the gut microbiota is a crucial factor in regulating peripheral and central blood pressure. Formulating a food-derived mixture of antioxidants, anti-inflammatory compounds and prebiotics to ...

    Authors: Jia Du, Miao Xiao, Naomi Sudo and Qinghua Liu
    Citation: Food Production, Processing and Nutrition 2024 6:76
    Content type: Research Published on:

  2. The most important quality parameter of salmonids is the red color of their skin and muscles. In this contribution, the effects of astaxanthin and dietary lipid content on the pigmentation of Arctic charr (Salvel...

    Authors: Shujun Lin, Abul Hossain and Fereidoon Shahidi
    Citation: Food Production, Processing and Nutrition 2024 6:77
    Content type: Research Published on:

  3. Nutricereals, pearl millet flour consumption is hardly limited to a few specific regions of the world owing to the development of early rancidity on storage. Hot air assisted radio frequency technology (HARF) ...

    Authors: Srinivas Yarrakula, Gopinath Mummaleti, Kavya Sree Toleti and Shanmugasundaram Saravanan
    Citation: Food Production, Processing and Nutrition 2024 6:60
    Content type: Research Published on:

  4. Olive (Olea europaea) phytochemicals are associated with a reduced risk of type 2 diabetes. Table olives typically have higher phytochemical concentrations than olive oil, but their impact on human intestinal α-g...

    Authors: Lina Yonekura, Haruka Hisada and Jittipon Intravichakul
    Citation: Food Production, Processing and Nutrition 2024 6:46
    Content type: Research Published on:

  5. Designing a good vehicle for functional ingredients is the major focus of this study. Small molecular weight peptides (< 1 kDa) extracted from amaranth leaf protein (ALP), eggplant leaf protein (ELP) and flute...

    Authors: Akinsola Albert Famuwagun, Saka Olasunkanmi Gbadamosi, Kehinde Adekumbi Taiwo, Durodoluwa Joseph Oyedele, Odunayo Clement Adebooye and Rotimi Emmanuel Aluko
    Citation: Food Production, Processing and Nutrition 2024 6:49
    Content type: Research Published on:

  6. Currently, teas and herbal infusions represent an important part of the human diet. Most contain phenolic compounds with high antioxidant activity, usually associated with human health protective functions. Th...

    Authors: María Celeste Gallia, Ana Ferrari, Leonardo Bajda and Guillermina Azucena Bongiovanni
    Citation: Food Production, Processing and Nutrition 2024 6:45
    Content type: Research Published on:

  7. Thermal processing of food has the potential to produce a number of unwanted chemical substances. One of these compounds that is created is acrylamide (in starch-rich foods). Additionally, it has a potential t...

    Authors: Zahraa Adil Ahmed and Nameer Khairullah Mohammed
    Citation: Food Production, Processing and Nutrition 2024 6:24
    Content type: Review Published on:

  8. The hormonal decline during menopause increases women's risk of chronic diseases. D-limonene, a monoterpene found in the human diet, possesses biological properties related to hypolipemic, antioxidant, anti-in...

    Authors: Amanda D. Vasconcelos, Carlos M. Donado-Pestana, Tushar H. More, Graziela B. S. Duarte, Stephany G. Duarte, Caroline G. Dias, Larissa Rodrigues, Guilherme N. Hernandez, Ricardo Fock, Karsten Hiller and Jarlei Fiamoncini
    Citation: Food Production, Processing and Nutrition 2024 6:26
    Content type: Research Published on:

  10. Wheat is one of the major food crops worldwide. Stripe rust can cause a great loss of wheat yield, especially when the disease is prevalent. Chemical control not only causes the loss of resistance to stripe ru...

    Authors: Runsheng Ren, Jianian Zhou, Yuqi Wang, Lirong Wang, Xiaochen Zheng, Xin Li, Suizhuang Yang, Xinli Zhou and Pingping Zhang
    Citation: Food Production, Processing and Nutrition 2024 6:6
    Content type: Research Published on:

  11. This study aimed to explore the effects of various intensities of far-red light on the growth performance, endogenous hormones, antioxidant indices, and overall quality of hydroponically cultivated lettuce. As...

    Authors: Lili Meng, Jiangfeng Song, Degang Ni and Mohamad Anuar Kamaruddin
    Citation: Food Production, Processing and Nutrition 2024 6:25
    Content type: Research Published on:

  12. Se (selenium) pollution is an emerging environmental concern. Excessive Se induces phytotoxicity. The endogenous H2S (hydrogen sulfide) was involved in plant adaptation to Se stress, but the signaling player of H

    Authors: Xiefeng Ye, Haiyan Lu, Aijing Xin, Ruixian Liu, Zhiqi Shi, Jian Chen and Lifei Yang
    Citation: Food Production, Processing and Nutrition 2024 6:13
    Content type: Research Published on:

  13. To compare the difference of non-volatile taste-active flavor components of different chicken breeds, four Chinese native yellow feather broilers including Langshan chicken, Chongren chicken, Luyuan chicken an...

    Authors: Na Xu, Hao Wang, Lei Liu, Xinglian Xu and Peng Wang
    Citation: Food Production, Processing and Nutrition 2024 6:23
    Content type: Research Published on:

  14. Mixtures of multiple grains at varied ratios can provide multiple and higher micronutrients than a single grain. Thus, this research was aimed at examining the effect of blending ratios variation on micro-comp...

    Authors: Diriba Chewaka Tura, Tefera Belachew, Dessalegn Tamiru and Kalkidan Hassen Abate
    Citation: Food Production, Processing and Nutrition 2024 6:16
    Content type: Research Published on:

  15. The quality and safety of food can be evaluated using a variety of conventional and scientific methods. But all of those ways are time-consuming, laborious, and harmful. There are two primary types of processe...

    Authors: Dharmendrakumar Patel, Suresh Bhise, S. S. Kapdi and Tanmay Bhatt
    Citation: Food Production, Processing and Nutrition 2024 6:69
    Content type: Review Published on:

  16. The alteration of structure and function of gut microbiota (dysbiosis) appears to be a major factor associated with metabolic disorders such as dyslipidemia and subsequent development of cardiovascular disease...

    Authors: Miguel A. Rendon-Rosales, José I. Méndez-Romero, Adrián Hernández-Mendoza, Aarón F. González-Córdova, Miguel A. Mazorra-Manzano, Hugo S. García, Lilia M. Beltrán-Barrientos, María C. Estrada-Montoya and Belinda Vallejo-Cordoba
    Citation: Food Production, Processing and Nutrition 2024 6:58
    Content type: Research Published on:

  17. Computing the food component (nutrient) amount in 100 kilocalories, 100 grams or 100 milliliters, the reference amount customarily consumed (RACC), or 50 grams of food demonstrates the food component amount of...

    Authors: Abed Forouzesh, Fatemeh Forouzesh, Sadegh Samadi Foroushani and Abolfazl Forouzesh
    Citation: Food Production, Processing and Nutrition 2024 6:43
    Content type: Research Published on:

  18. The modern market of dairy products is quite developed, but the issue of compliance with the quality and safety of their production remains relevant. The purpose of this paper was to study the organoleptic, ph...

    Authors: Maxat Iztileuov, Assan Ospanov, Fatima Dikhanbayeva, Zhuldyz Smailova and Gulzat Zhunussova
    Citation: Food Production, Processing and Nutrition 2024 6:42
    Content type: Research Published on:

  19. A pulsed electric field (PEF: 2.0 kV/cm) was applied before vacuum microwave drying (VMD: 120 W, 120/260 W, and 260 W at 40 kPa) on Chilean abalone mollusks. PEF and VMD effects on process features (drying kin...

    Authors: Mario Pérez-Won, Luis González-Cavieres, Anais Palma-Acevedo, Erick Jara-Quijada, Gipsy Tabilo-Munizaga and Roberto Lemus-Mondaca
    Citation: Food Production, Processing and Nutrition 2024 6:21
    Content type: Research Published on:

  20. Drying techniques are being used more and more to extend the shelf life of industrial products. Drying could influnce the content of phenolics in food and their antioxidant activity. This study estimated the e...

    Authors: Li Qingyang, Wang Shuting, Wang Ruohui, Shen Danyu, Mo Runhong, Tang Fubin and Liu Yihua
    Citation: Food Production, Processing and Nutrition 2024 6:41
    Content type: Research Published on:

  21. Persistent consumption of heavily fried and breaded foods over an extended period may have the potential to contribute to the development of cardiovascular, cerebrovascular diseases, and elevated blood pressur...

    Authors: Opeyemi Rachel Faloye, Olajide Philip Sobukola, Taofeek Akinyemi Shittu, Hakeem Adegoke Bakare, Adebukola Tolulope Omidiran, Florence Adeola Akinlade and Oluwaseun Peter Bamidele
    Citation: Food Production, Processing and Nutrition 2024 6:40
    Content type: Research Published on:

  22. Nutritional constituents and bacterial community of hilsa (Tenualosa ilisha) at different stages of dry salt-fermentation; namely, F1 (after 2 days of salting), F2 (after 5 days of salting) and F3 (ripe product a...

    Authors: Md. Shirajul Islam Sarkar, Md. Shahdat Hossain, Muhammad Mehedi Hasan, Murshida Khan, Anas Al Islam and Md. Kamal
    Citation: Food Production, Processing and Nutrition 2024 6:48
    Content type: Research Published on:

  23. In order to obtain amphiphilic polysaccharide self-assembly micelles, the hydrophobic modification by grafting stearic acid (SA) onto the backbone of burdock root polysaccharide (BRP) was carried out and its m...

    Authors: Chenchen Zhang, Hongjuan Wang, Yan Zhang, Jiangfeng Song and Ying Li
    Citation: Food Production, Processing and Nutrition 2024 6:11
    Content type: Research Published on:

  24. Stipes are the major waste from the processing of Lentinus edodes. To make full use of L. edodes stipes (LES), different fractions of LES polysaccharides (LESPs) were first obtained by water extraction and gradie...

    Authors: Yujiao Sun, Baobao Li, Yuanye Xue, Jiankang Wang, Bingbing Miao, Yang Liu, Yanjun Li, Yungang Cao and Dawei Chang
    Citation: Food Production, Processing and Nutrition 2024 6:64
    Content type: Research Published on:

  25. The fungus Colletotrichum gloeosporioides, which is the causal agent of anthracnose disease in green-skinned avocados, is responsible for significant postharvest fruit losses. In this context, strategies should b...

    Authors: Barbara Della Antonia, Jacqueline de Oliveira, Paula Porrelli Moreira da Silva, Anaíle dos Mares Biazotto, Nataly Maria Viva de Toledo, Eduardo Micotti da Glória and Marta Helena Fillet Spoto
    Citation: Food Production, Processing and Nutrition 2024 6:39
    Content type: Research Published on:

  26. Deep eutectic solvents (DESs) are the next generation of green solvents that are considered for their stability and biocompatibility. This study used 10 different DESs synthesized from choline chloride, alcoho...

    Authors: Beyza Kaba, Oscar Zannou, Ali Ali Redha and Ilkay Koca
    Citation: Food Production, Processing and Nutrition 2024 6:38
    Content type: Research Published on:

  27. In the present study, three varieties of kidney beans (Red Rajma (RR), Rajma Chitra (RC), and Rajma Sharmili (RS)) were physically characterized and the effect of pre-gelatinization by microwave and hot water ...

    Authors: Jasjot Kaur, Rashmi Singh, Radhika Bansal, Srishti Upadhyay, Shivani Desai, Yogesh Kumar, Gourav Chakraborty, Monika Satankar and Vijay Singh Sharanagat
    Citation: Food Production, Processing and Nutrition 2024 6:18
    Content type: Research Published on:

  28. Healthy eating habits are essential to prevent childhood obesity. Children’s eating habits are influenced by many factors, such as taste sensitivity and taste preferences. This study aimed to analyze the corre...

    Authors: Farapti Farapti, Afifah Nurma Sari, Chusnul Fadilla and Zuraini Mat Issa
    Citation: Food Production, Processing and Nutrition 2024 6:37
    Content type: Research Published on:

  29. Leafy vegetables comprises of the majority of food intake around the world. A nuanced understanding of their phytonutrients, bioavailability and post-harvest processing will aid in understanding their utility ...

    Authors: Upasana Sarma and Bhavya TR
    Citation: Food Production, Processing and Nutrition 2024 6:10
    Content type: Review Published on:

  30. In this study, we assessed the potential of maize (Zea mays) flour to serve as a substrate for the growth, metabolism, and survival of the Fresco culture cocci (Lactococcus lactis ssp. lactis, Lactococcus lactis ...

    Authors: Anna Mikulajová, Zuzana Matejčeková, Zlatica Kohajdová, Silvia Mošovská, Eva Hybenová and Ľubomír Valík
    Citation: Food Production, Processing and Nutrition 2024 6:9
    Content type: Research Published on:

  31. Recently, microbial cellulose-based coatings and films have attracted substantial attention because of their promising uses in numerous fields, such as food packaging. The present work was designed to synthesi...

    Authors: Mazia Ahmed, Pinki Saini, Unaiza Iqbal and Khushbu Sahu
    Citation: Food Production, Processing and Nutrition 2024 6:65
    Content type: Research Published on:

  33. Tyramine is one of the most important biological amines in food, which leads to food poisoning if consumed in high amounts. In addition to food poisoning, tyramine leads to drug interactions. Foods high in tyr...

    Authors: Parisa Sadighara, Saeed Aghebat- Bekheir, Hamed Shafaroodi, Burhan Basaran and Melina Sadighara
    Citation: Food Production, Processing and Nutrition 2024 6:30
    Content type: Review Published on:

  34. Momordica charantia and Ipomoea aquatica leaves are two green leafy vegetables in Bangladesh that are commonly consumed considering their characteristic taste and abundant availability in nature. The aim of this ...

    Authors: Abu Tareq Mohammad Abdullah, Mohammad Mahfuzur Rahman, Miskat Sharif, Tanzir Ahmed Khan and Sheikh Nazrul Islam
    Citation: Food Production, Processing and Nutrition 2024 6:35
    Content type: Research Published on:

  35. Syzygium cumini anthocyanins have become an area of great interest as biocolourants in the food industry. These anthocyanins impart a deep colour over a suitable pH range due to the high amount of anthocyanin con...

    Authors: Darshanjot Kaur, Basharat Yousuf and Ovais Shafiq Qadri
    Citation: Food Production, Processing and Nutrition 2024 6:34
    Content type: Review Published on:

  36. Bread is considered one of the most popular bakery products consumed in several world regions including Sri Lanka. The potential of utilization of two rhizome flours (Lasia spinosa and Nelumbo nucifera) was evalu...

    Authors: N. N. G. Chiranthika, A. Chandrasekara and K. D. P. P. Gunathilake
    Citation: Food Production, Processing and Nutrition 2024 6:33
    Content type: Research Published on:

  37. Snack products are evolving as new carriers of functional ingredients with nutritional and health-promoting benefits. A blend of whole grains is increasingly being utilized to harness the functional potential ...

    Authors: Aderonke Ibidunni Olagunju, Titilope Ifeolu Arigbede, Idowu Sunday Oyeleye, Solomon Akinremi Makanjuola, Esther Taiwo Oyebode and Adenike Christianah Enikuomehin
    Citation: Food Production, Processing and Nutrition 2024 6:32
    Content type: Research Published on:

  38. The pathogenesis of non-communicable diseases (NCDs) worldwide is closely linked to the global nutrition transition. Functional foods play a crucial role in the prevention and control of NCDs, making them an a...

    Authors: Sadhisha Gunawardena, Harshani Nadeeshani, Vidun Amarasinghe and Ruvini Liyanage
    Citation: Food Production, Processing and Nutrition 2024 6:31
    Content type: Review Published on:

  39. 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
    Content type: Review Published on:

  40. 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
    Content type: Research Published on:

  41. 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
    Content type: Review Published on:

  42. 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
    Content type: Review Published on:

  43. 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
    Content type: Review Published on:

  44. 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
    Content type: Research Published on:

  45. 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
    Content type: Research Published on:

  46. 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
    Content type: Research Published on:

  47. 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
    Content type: Research Published on:

  48. 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
    Content type: Research Published on:

  49. 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
    Content type: Review Published on:

  50. 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
    Content type: Review Published on:
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    Journal Impact Factor: 4.0
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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