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  1. 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:

  2. 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:

  3. 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:

  4. 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:

  5. 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:

  6. 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:

  7. 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:

  8. 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:

  10. 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:

  11. 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:

  12. 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:

  13. 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:

  14. 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:

  15. 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:

  16. 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:

  17. 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:

  18. 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:

  19. 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:

  20. 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:

  21. 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:

  22. 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:

  23. 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:

  24. 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:

  25. 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:

  26. 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:

  27. 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:

  28. 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
    Content type: Research Published on:

  29. 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
    Content type: Research Published on:

  30. 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
    Content type: Research Published on:

  31. 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
    Content type: Research Published on:

  32. 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
    Content type: Research Published on:

  33. 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
    Content type: Research Published on:

  34. 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
    Content type: Research Published on:

  35. 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
    Content type: Research Published on:

  36. 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
    Content type: Research Published on:

  37. 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
    Content type: Research Published on:

  38. 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
    Content type: Research Published on:

  39. 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
    Content type: Research Published on:

  40. 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
    Content type: Research Published on:

  41. 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
    Content type: Research Published on:

  42. 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
    Content type: Research Published on:

  43. 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
    Content type: Research Published on:

  44. 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
    Content type: Review Published on:

  45. 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
    Content type: Review Published on:

  46. 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
    Content type: Review Published on:

  47. 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
    Content type: Research Published on:

  48. 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
    Content type: Review Published on:

  49. 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
    Content type: Research Published on:

  50. 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
    Content type: Research Published on:
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Food Production, Processing and Nutrition

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