The changes of Trp-deficient linusorb during the oxidation and the influence of γ-tocopherol on their oxidative stability
December 2024
Linusorbs (LOs), particularly the Methionine (Met)-containing yet Tryptophan (Trp)-free LO (CLB and CLP), play a significant role in shaping the quality and sensory attributes of flaxseed oil. To investigate...
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Status and distribution of selenium in selenium-enriched peanut sprouts
December 2024
Selenium is one of the essential trace elements in human body, however, due to the limitation of geographic factors, the intake of selenium is seriously insufficient in most regions. In this study,...
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Chemical structures, analytical approaches and toxicological effects of oxidative derivatives of triglycerides as potential hazards in lipid thermal processing: A review
December 2024
There is an increasing attention on oxidative derivatives of triglycerides, a group of potential thermal processing induced food toxicants, which are formed during the thermal processing of food lipids....
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Discrimination of pressed sesame oil: A comparison study of non-targeted UV spectral fingerprints combined with different chemometric methods
December 2024
This study explores the utilization of various chemometric analytical methods for determining the quality of pressed sesame oil with different adulteration levels of refined sesame oil using UV spectral...
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Complexation process and binding parameters of curcumin and short amylose with V7-type helix structure
December 2024
Pre-formed V7-type short amylose (SA) could interact with curcumin to form inclusion complex (IC) thereby to improve the stability of curcumin. However, the complexation mechanism of V7-type SA and...
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Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam
December 2024
This study investigated the effects of superheated steam (SS) treatment at different temperatures (120 °C, 150 °C, 180 °C) on the physicochemical properties of broken rice flour and the quality of broken...
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Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice
December 2024
Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture. The objective of this study was to understand how the physicochemical, thermal, and textural...
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Utilizing low-field NMR for comprehensive quality evaluation of edible oil and oil product
Available online 10 December 2024
Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance (LF-NMR) is a fast, accurate and nondestructive technology...
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Effect of sterilization methods on quality and storage characteristics of tofu fermented by lactic acid bacteria
Available online 4 December 2024
This study examined the effects of pasteurization (PAS), ultrasonic sterilization (ULS), and microwave sterilization (MWS) on the quality and storage characteristics of brine-fermented tofu (BFT) and...
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Antifungal activity of curcumin-mediated photodynamic inactivation against Fusarium graminearum on maize
Available online 28 October 2024
The natural curcumin-mediated photodynamic inactivation (PDI) was developed, and its inactivation potency against Fusarium graminearumin vitro and in vivo was systematically investigated by fluorescence...
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Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles
September 2024
Soybean protein has high nutritional value, but its functional properties are easily affected by external factors, which limits its application in food industry. In the study, soybean protein isolate...
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Saffron (Crocus sativus L.) stigmas as a potential natural additive to improve oxidative stability attributes of sunflower (Helianthus annuus L.) oil stored under different conditions
September 2024
The aim of our study was to explore the antioxidant potential of Moroccan saffron stigmas (SS) and examine their performance as a natural antioxidant in enhancing the stability and quality properties...
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Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives
September 2024
Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan (AX),...
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Technological advancements in millet dehulling and polishing process: An insight into pretreatment methods, machineries and impact on nutritional quality
September 2024
Millets are widely recognized for their nutritional significance; however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies...
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Screening of glucosinolates degrading lactic acid bacteria and their utilization in rapeseed meal fermentation
September 2024
Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method...
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Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment
September 2024
Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste. However, the development of FWN is limited by its short shelf life and high browning rate. It has...
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Physical property improvement of fluid shortening using peanut oil-based diacylglycerols and their applications in sponge cake
September 2024
Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol...
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Modulation of starch digestibility using non-thermal processing techniques: A review
September 2024
Obesity and type 2 diabetes are widespread throughout the world, especially in developed countries. Starch is an important part of human staple food, the modulating of starch digestibility is conducive...
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Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat
June 2024
Mature wheat kernels contain three main parts: endosperm, bran, and germ. Flour milling results in multiple streams that are chemically different; however, the distribution of antioxidants and phenolic...
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Investigation of the effect of hydrocarbons and monoesters in the gelators' composition on the properties of edible oleogel
June 2024
Natural wax gelators have different compositions of compounds (hydrocarbons, wax esters, free fatty alcohols, and free fatty acids), which results in oleogels with varying properties. To maintain a...
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Differential roles of C-3 and C-6 phosphate monoesters in affecting potato starch properties
June 2024
The effects of starch phosphate monoester content (SPC), namely C-3 (C3P) and C-6 phosphate monoesters (C6P), on the starch properties were investigated using four potato starches with varied SPC/C3P/C6P...
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Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications
June 2024
Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties. During sourdough fermentation of...
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Influence of broken kernels content on soybean quality during storage
June 2024
Although it is recognized that the post-harvest system is most responsible for the loss of soybean quality, the real impact of this loss is still unknown. Brazilian regulation allows 15% and 30% of...
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A review: Health benefits and physicochemical characteristics of blended vegetable oils
June 2024
Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value. There is no such edible oil/fat that meets all the recommendations from the health point of...
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Hydrothermal treatment of pearl millet grains: Effects on nutritional composition, antinutrients and flour properties
June 2024
Pearl millet (Pennisetum glaucum) is one of the major millets with high nutritional properties. This crop exhibits exceptional resilience to drought and high temperatures. However, the processing of...
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