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  1. 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...

    Authors: Venkatesh Balan, Dianne Novak, William Knudson, A. Daniel Jones, Fabiola Maria Iñiguez-Franco, Rafael Auras, Sungeun Cho, Amanda Rodgers and Bryan Ubanwa

    Citation: Food Production, Processing and Nutrition 2021 3:33

    Content type: Research

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  2. 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 ...

    Authors: Soumya Majumder, Sumedha Saha, Arindam Ghosh, Sukanya Acharyya, Sahadeb Sarkar, Sourav Chakraborty and Malay Bhattacharya

    Citation: Food Production, Processing and Nutrition 2021 3:32

    Content type: Research

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  3. 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...

    Authors: Mackenzie M. Hansen, Richard W. Hartel and Yrjö H. Roos

    Citation: Food Production, Processing and Nutrition 2021 3:29

    Content type: Research

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  4. 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...

    Authors: Na Thi Ty Ngo and Fereidoon Shahidi

    Citation: Food Production, Processing and Nutrition 2021 3:31

    Content type: Research

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  5. 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...

    Authors: Oday Alrifai, Lili Mats, Ronghua Liu, Xiuming Hao, Massimo F. Marcone and Rong Tsao

    Citation: Food Production, Processing and Nutrition 2021 3:30

    Content type: Research

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  6. 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...

    Authors: Fuhao Wang, Lu Huang, Xingxing Yuan, Xiaoyan Zhang, Luping Guo, Chenchen Xue and Xin Chen

    Citation: Food Production, Processing and Nutrition 2021 3:28

    Content type: Research

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  7. 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...

    Authors: Mahamadé Goubgou, Laurencia T. Songré-Ouattara, Fabrice Bationo, Hagrétou Lingani-Sawadogo, Yves Traoré and Aly Savadogo

    Citation: Food Production, Processing and Nutrition 2021 3:26

    Content type: Review

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  8. 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...

    Authors: Xin Liu, Xin Fang, Shuang Wang, Deliang Wu, Tao Gao, Yin-Won Lee, Sherif Ramzy Mohamed, Fang Ji, Jianhong Xu and Jianrong Shi

    Citation: Food Production, Processing and Nutrition 2021 3:27

    Content type: Research

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  9. 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...

    Authors: Yesica A. Czajkowska–González, Emilio Alvarez–Parrilla, Nina del Rocío Martínez–Ruiz, Alma A. Vázquez–Flores, Marcela Gaytán–Martínez and Laura A. de la Rosa

    Citation: Food Production, Processing and Nutrition 2021 3:25

    Content type: Review

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  10. 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...

    Authors: Edith N. Fombang, Pierre Nobossé, Carl M. F. Mbofung and Damanpreet Singh

    Citation: Food Production, Processing and Nutrition 2021 3:22

    Content type: Research

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  11. 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...

    Authors: Chui Yiu Bamboo Chook, Francis M. Chen, Gary Tse, Fung Ping Leung and Wing Tak Wong

    Citation: Food Production, Processing and Nutrition 2021 3:19

    Content type: Research

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  12. 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...

    Authors: Haleh Forouhandeh, Sepideh Zununi Vahed, Hossein Ahangari, Vahideh Tarhriz and Mohammad Saeid Hejazi

    Citation: Food Production, Processing and Nutrition 2021 3:20

    Content type: Research

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  13. 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...

    Authors: Qiuzhe Li, Xiaoqing Li, Baodong Zheng and Chao Zhao

    Citation: Food Production, Processing and Nutrition 2021 3:23

    Content type: Research

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  14. 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...

    Authors: Haibo Shi, Fereidoon Shahidi, Jiankang Wang, Yan Huang, Ye Zou, Weimin Xu and Daoying Wang

    Citation: Food Production, Processing and Nutrition 2021 3:21

    Content type: Review

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  15. 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...

    Authors: Abhishek Kumar, Hardik Pathak, Seema Bhadauria and Jebi Sudan

    Citation: Food Production, Processing and Nutrition 2021 3:17

    Content type: Review

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  16. 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...

    Authors: Alejandro Heres, Leticia Mora and Fidel Toldrá

    Citation: Food Production, Processing and Nutrition 2021 3:18

    Content type: Research

    Published on:

    The Correction to this article has been published in Food Production, Processing and Nutrition 2021 3:24

  17. 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...

    Authors: Adeola M. Alashi, Hongyi Wu and Rotimi E. Aluko

    Citation: Food Production, Processing and Nutrition 2021 3:16

    Content type: Research

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  18. 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...

    Authors: Siying Qi, Jiping Han, Camel Lagnika, Ning Jiang, Chunlu Qian, Chunquan Liu, Dajing Li, Yang Tao, Zhifang Yu, Libin Wang, Zhongyuan Zhang, Chunju Liu, Yadong Xiao and Min Zhang

    Citation: Food Production, Processing and Nutrition 2021 3:15

    Content type: Research

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  19. 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...

    Authors: Anastasia Amaka Nnamezie, Akinsola Albert Famuwagun and Saka Olasunkanmi Gbadamosi

    Citation: Food Production, Processing and Nutrition 2021 3:14

    Content type: Research

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  20. This study was designed to evaluate the bioactivities such as β-glucosidase activity, α-galactosidase activity, and the growth behavior of the Lactobacillus cultures in soy milk medium. Ten Lactobacillus cultures...

    Authors: J. Undhad Trupti, Sujit Das, Divyang Solanki, Dhvany Kinariwala and Subrota Hati

    Citation: Food Production, Processing and Nutrition 2021 3:10

    Content type: Research

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  21. Flake is consumed in many parts of the world. Flakes are majorly prepared from cereals. However, most flakes are deficient in protein and some other healthful substances. High-protein soymeal is rich in protei...

    Authors: Temitope Omolayo Fasuan, Kenneth Chigozie Asadu, Cynthia Chioma Anyiam, Linda Obianuju Ojokoh, Titilope Modupe Olagunju, Judith Uchenna Chima and Kingsley Osita Okpara

    Citation: Food Production, Processing and Nutrition 2021 3:12

    Content type: Research

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  22. Soy whey, a liquid nutritional by-product of soybean manufacture, is rich in proteins, oligosaccharides and isoflavones. Soy whey can be used to produce functional beverages, instead of discarding it as a wast...

    Authors: Yiqiang Dai, Jianzhong Zhou, Lixia Wang, Mingsheng Dong and Xiudong Xia

    Citation: Food Production, Processing and Nutrition 2021 3:13

    Content type: Research

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  23. Honey is known for its medicinal benefits and receiving renewed attention as natural medicine. Studies on health benefits of honey attributed its antioxidant activity to phenolic compounds, but the contributio...

    Authors: Hisham R. Ibrahim, Fukiko Nanbu and Takeshi Miyata

    Citation: Food Production, Processing and Nutrition 2021 3:11

    Content type: Research

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  24. Ammonium is an indispensable nutrient for crop growth, but anoxic conditions or inappropriate fertilizer usage result in the increase in ammonium content in soil. Excessive ammonium causes phytotoxicity. Thymo...

    Authors: Kai Guo, Guangchi An, Ning Wang, Bingdong Pang, Zhiqi Shi, Hongwu Bai, Li Zhang, Jian Chen and Weimin Xu

    Citation: Food Production, Processing and Nutrition 2021 3:7

    Content type: Research

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  25. Probiotics in ale beer may be attractive to health-conscious consumers. However, beer conditions may decrease probiotic viability. Powder produced from durian (Durio zibethinus) rind, a by-product that is current...

    Authors: Kriza Faye Calumba, Vondel Reyes, Franklin Bonilla, Elio Villasmil and Subramaniam Sathivel

    Citation: Food Production, Processing and Nutrition 2021 3:8

    Content type: Research

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  26. Rising consumer concerns with synthetic drugs to treat non-communicable diseases (NCDs) have promoted a shift towards using natural biological active constituents that offer similar health benefits. Hairless c...

    Authors: U. C. Urbizo-Reyes, J. E. Aguilar-Toalá and A. M. Liceaga

    Citation: Food Production, Processing and Nutrition 2021 3:6

    Content type: Research

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  27. Food components possessing zinc ligands can be used to inhibit zinc-dependent enzymes. In this study, zinc-binding peptides were derived from whey protein hydrolysates, and their ultrafiltration (> 1 and < 1 k...

    Authors: M. Chinonye Udechukwu, Chi Dang and Chibuike C. Udenigwe

    Citation: Food Production, Processing and Nutrition 2021 3:5

    Content type: Research

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  28. Protein hydrolysates were prepared from North Atlantic sea cucumber (Cucumaria frondosa) body wall (BW), and processing by-product flower (FL) and internal organs (IN). Sea cucumber proteins from these three tiss...

    Authors: Tharindu R. L. Senadheera, Deepika Dave and Fereidoon Shahidi

    Citation: Food Production, Processing and Nutrition 2021 3:3

    Content type: Research

    Published on:

  29. This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications. Sesame seed protein fractions were prepared according to their solubility: ...

    Authors: Atinuke O. Idowu, Adeola M. Alashi, Ifeanyi D. Nwachukwu, Tayo N. Fagbemi and Rotimi E. Aluko

    Citation: Food Production, Processing and Nutrition 2021 3:4

    Content type: Research

    Published on:

  30. Milk from different species has been exploited for the isolation of various functional ingredients for decades. Irrespective of the source, milk is considered as a complete food, as it provides essential nutri...

    Authors: Snigdha Guha, Heena Sharma, Gaurav Kr Deshwal and Priyanka Singh Rao

    Citation: Food Production, Processing and Nutrition 2021 3:2

    Content type: Review

    Published on:

  31. Soy (Glycine max) and oats (Avena sativa) are plant sources used in milk-alternative beverages. However, protein and lipid constituents of these food matrices can undergo alterations during the storage. In this w...

    Authors: Laura Moretto, Federica Tonolo, Alessandra Folda, Valeria Scalcon, Alberto Bindoli, Marco Bellamio, Emiliano Feller and Maria Pia Rigobello

    Citation: Food Production, Processing and Nutrition 2021 3:1

    Content type: Research

    Published on:

  32. Dietary di/tripeptides elicit preventive effects against lifestyle-related diseases such as hypertension, and hypercholesterolemia, etc. Although there have been evidential reports that the intake of protein h...

    Authors: Toshiro Matsui, Atsuko Yoshino and Mitsuru Tanaka

    Citation: Food Production, Processing and Nutrition 2020 2:30

    Content type: Review

    Published on:

  33. Rice false smut is an emerging plant disease worldwide. Ustiloxin A (UstA) is the major mycotoxin found in rice false smut balls, which are fungal colonies in rice florets. In this study, a new method consisti...

    Authors: Gang Wang, Dan He, Fengchun Zhao, Junqiang Hu, Yin-Won Lee, Jianrong Shi and Jianhong Xu

    Citation: Food Production, Processing and Nutrition 2020 2:29

    Content type: Research

    Published on:

  34. We hypothesize that Iron-Deficiency Anemia (IDA) has been misconceptualized. In the body, low blood iron is not caused by a deficiency. The primary cause of low iron, appearing to be IDA, is the expenditure of al...

    Authors: Debasis Bagchi, Bernard W. Downs, Manashi Bagchi and Steve Kushner

    Citation: Food Production, Processing and Nutrition 2020 2:26

    Content type: Opinion

    Published on:

  35. Hypolipidemic and anti-obesity properties of extruded black, pinto and white beans were examined in male Syrian hamsters fed high fat diets for 3 weeks. The efficiency and effectiveness of extruder processing ...

    Authors: Priscila L. S. Alves, Jose De J Berrios, James Pan and Wallace H. Yokoyama

    Citation: Food Production, Processing and Nutrition 2020 2:25

    Content type: Research

    Published on:

  36. The members of myeloblastosis transcription factor (MYB TF) family are involved in the regulation of biotic and abiotic stresses in plants. However, the role of MYB TF in phosphorus remobilization remains larg...

    Authors: Fangwei Yu, Shenyun Wang, Wei Zhang, Hong Wang, Li Yu, Zhangjun Fei and Jianbin Li

    Citation: Food Production, Processing and Nutrition 2020 2:24

    Content type: Research

    Published on:

  37. Traditional complementary foods are mainly starchy foods with limiting nutrient quality and can be fortified using protein rich crops like almond seed. This research thus aimed at investigating the nutritional...

    Authors: Ade Raymond Adesanmi, Sunday Abiodun Malomo and Tayo Nathaniel Fagbemi

    Citation: Food Production, Processing and Nutrition 2020 2:23

    Content type: Research

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  38. The purpose of this study is to reveal the genetic mechanism of the variation of amylose content among different semi waxy or glutinous japonica rice in the background of Wxmp gene. Sixty-four semi waxy lines der...

    Authors: Shu Yao, Yadong Zhang, Yanqing Liu, Chunfang Zhao, Lihui Zhou, Tao Chen, Qing Yong Zhao, Balakrishna Pillay and Cailin Wang

    Citation: Food Production, Processing and Nutrition 2020 2:22

    Content type: Review

    Published on:

  39. Exogenous melatonin (MT) was found to be an interesting tool for enhancing the resistance of rice to Xanthomonasoryzaepv. oryzae (Xoo)-caused bacterial blight (BB). However, the accurate comparison of the express...

    Authors: Xian Chen, Pedro Laborda, Yan Dong and Fengquan Liu

    Citation: Food Production, Processing and Nutrition 2020 2:21

    Content type: Research

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  40. Undersized crawfish have little economic value and are often discarded. Producing crawfish minced meat (CMM) from undersized crawfish and using an appropriate freezing technique may enable an economically viab...

    Authors: Franklin Bonilla, Vondel Reyes, Alexander Chouljenko, Bennett Dzandu and Subramaniam Sathivel

    Citation: Food Production, Processing and Nutrition 2020 2:20

    Content type: Research

    Published on:

  41. Mycoplasma hyopneumoniae (M. hyopneumoniae), is the primary aetiological agent of enzootic pneumonia leading to chronic respiratory disease prevalent worldwide. Conventional pigs are the only animals used for pat...

    Authors: Yuan Gan, Xing Xie, Lei Zhang, Qiyan Xiong, Guoqing Shao and Zhixin Feng

    Citation: Food Production, Processing and Nutrition 2020 2:19

    Content type: Research

    Published on:

  42. Fruity smelling esters play an important role for the aroma of hops and beer and they have been characterized as key aroma compounds in different hop varieties. Studies on the transfer of hop-derived compounds...

    Authors: Sabrina Brendel, Thomas Hofmann and Michael Granvogl

    Citation: Food Production, Processing and Nutrition 2020 2:18

    Content type: Research

    Published on:

  43. Food industries seek to incorporate nutritious ingredients as they could bring added value to the final food products. One of the most interesting options is that sea buckthorn contains high concentrations of ...

    Authors: Arnau Vilas-Franquesa, Jordi Saldo and Bibiana Juan

    Citation: Food Production, Processing and Nutrition 2020 2:17

    Content type: Review

    Published on:

  44. An amendment to this paper has been published and can be accessed via the original article.

    Authors: Jiangfeng Song, Gang Wu, Tao Li, Chunquan Liu and Dajing Li

    Citation: Food Production, Processing and Nutrition 2020 2:16

    Content type: Correction

    Published on:

    The original article was published in Food Production, Processing and Nutrition 2020 2:7

  45. To understand rice types that were utilized during postdomestication and in the modern age and the potential of genetic research in aged rice materials, archaeogenetic analysis was conducted for two population...

    Authors: Katsunori Tanaka, Chunfang Zhao, Ningyuan Wang, Shinji Kubota, Masaaki Kanehara, Nobuhiko Kamijo, Ryuji Ishikawa, Hiroyuki Tasaki, Minako Kanehara, Bin Liu, Minghui Chen, Shin-ichi Nakamura, Tetsuro Udatsu and Cailin Wang

    Citation: Food Production, Processing and Nutrition 2020 2:15

    Content type: Research

    Published on:

  46. Many studies have shown the efficacy of phage therapy in reducing gastrointestinal pathogens. However, it is unclear whether phages can successfully colonize the gut when administered in an adequate amount for...

    Authors: Hongduo Bao, Hui Zhang, Yan Zhou, Shujiao Zhu, Maoda Pang, Khashayar Shahin, Ademola Olaniran, Stefan Schmidt and Ran Wang

    Citation: Food Production, Processing and Nutrition 2020 2:14

    Content type: Research

    Published on:

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