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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 ...
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...
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) ...
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...
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...
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...
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...
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...
Melon seed oil cake (MSOC), as the secondary by-product from melon seed oil pressing process, has high potential nutritional value. The aim of this study was to assess the effect of incorporating MSOC as wheat...
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...
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...
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
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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 ...
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...
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 ...
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 ...
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...
As a natural product with health benefits, tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types o...
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...
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 ...
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...
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...
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 ...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
Citation Impact 2023
Journal Impact Factor: 4.0
5-year Journal Impact Factor: 5.1
Source Normalized Impact per Paper (SNIP): 1.429
SCImago Journal Rank (SJR): 0.797
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The Food Production, Processing and Nutrition journal is affiliated with Jiangsu Academy of Agricultural Sciences.