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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Mass transfer process of peanut protein extracted by bis(2-ethylhexyl) sodium sulfosuccinate reverse micelles
March 2024
The liquid-liquid extraction method using reverse micelles can simultaneously extract lipid and protein of oilseeds, which have become increasingly popular in recent years. However, there are few studies...
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Pumpkin seeds as nutraceutical and functional food ingredient for future: A review
March 2024
Pumpkin belongs to the family of Cucurbitaceae, which comprises several species that has economical as well as agronomical importance. All parts of pumpkin are edible and laden with beneficial neutraceutical...
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Extraction, chemical components, bioactive functions and adulteration identification of walnut oils: A review
March 2024
Walnut oil is a functional wood oil known to researchers that may potentially be a large source of Chinese edible oils. There are various extraction methods for walnut oil, including traditional (pressing,...
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Study on the green extraction of corncob xylan by deep eutectic solvent
March 2024
Corn as one of the world's major food crops, its by-product corn cob is also rich in resources. However, the unreasonable utilization of corn cob often causes the environmental pollution, waste of resources...
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Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS
March 2024
An isotope dilution ultra-performance liquid chromatography–triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds of α,β-unsaturated aldehydes, namely 4-hydroxy-2-hexenal...
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Research progress on classification, source, application of phytosterol esters, and their thermal oxidation stability
March 2024
Phytosterol esters can effectively decrease serum cholesterol concentration in the human body and prevent cardio-cerebrovascular diseases. It was found that phytosterol esters exhibited better solubility...
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Functional butter for reduction of consumption risk and improvement of nutrition
December 2023
Butter has become renowned among consumers because of its exceptional flavor and taste. Nevertheless, conventional butter is deemed “unhealthy” due to its high concentration of saturated fats and cholesterol,...
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Phosphatidylserine: An overview on functionality, processing techniques, patents, and prospects
December 2023
Phosphatidylserine (PS) is the part of cell structure in the body and has many beneficial functions especially in brain-related aging diseases. Although daily foods can provide PS to human body, the...
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Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits
December 2023
Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy. Moreover,...
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Enzymatic preparation of mono- and diacylglycerols: A review
December 2023
Monoacylglycerols (MAGs) and diacylglycerols (DAGs) are partial glycerides widely used in food industry. They are safe and non-toxic food emulsifiers, especially for MAGs. MAGs account for approximately...
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