Upstream and downstream processing of essential fatty acids from microbial biomass Mohamad Nor Azzimi Sohedein 1 , 2 , Zul Ilham 1 *, Wan Abd Al Qadr Imad Wan-Mohtar 2 and Norhidayah Mohd Taufek 3 1 Biomass Energy Laboratory, Faculty of Science, Institute of Biological Sciences, Universiti Malaya, Kuala Lumpur, Malaysia, 2 Functional Omics and Bioprocess Development Laboratory, Faculty of Science, Institute of Biological Sciences, Universiti Malaya, Kuala Lumpur, Malaysia, 3 Aqua Nutri...
food science, antioxidants, starch, nutrition, processing
Characterization of antimicrobial and antioxidant performance of dihydroeugenol and its glycoside incorporated into whey protein isolate films Déborah Braga Resende 1 , Luara Aparecida Simões 2 , Natalia de Andrade Teixeira Fernandes 3 , Lucas Baldo Luvizaro 4 , Marali Vilela Dias 4 , Diogo Teixeira Carvalho 5 , Roberta Hilsdorf Piccoli 4 , Rosane Freitas Schwan 1 and Disney Ribeiro Dias 4 * 1 Department of Biology, Federal University of Lavras, Lavras, Brazil, 2 Centre of Molecular and...
food science, polyphenols, wheat, starch, protein
Antibiotic resistance in Italian poultry meat production chain: a one-health perspective comparing antibiotic free and conventional systems from the farming to the slaughterhouse Gianluigi Ferri 1 *, Alessio Buonavoglia 2 , Muhammad Farooq 3 , Anna Rita Festino 1 , Fausto Ruffini 4 , Domenico Paludi 1 , Cristina E. Di Francesco 3 , Alberto Vergara 1† and Camilla Smoglica 3† 1 Department of Veterinary Medicine, Post-Graduate Specialization School in Food Inspection “G. Tiecco”, University of...
food science, protein, processing, quality, microorganisms
Experimental investigation of the characteristic of vacuum spray cooling for tofu Gailian Li, Lucong Han, Shuaihua Du, Yuhang Peng, Zhenya Zhang, Chuanxiao Cheng and Tingxiang Jin* School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou, China The present study proposes a rapid cooling method based on vacuum spray cooling, and establishes an experimental system to study the cooling performance of this method by taking tofu as an example. In this study, the...
food science, protein, processing, quality, texture
Virtualization of foods: applications and perspectives toward optimizing food systems Chang Chen 1 , Angie Homez-Jara 1 and Maria G. Corradini 1 ,2 * 1 Department of Food Science, University of Guelph, Guelph, ON, Canada, 2 Arrell Food Institute, University of Guelph, Guelph, ON, Canada Food production cannot be decoupled from human and planetary wellbeing. Meeting safety, nutritional, sensorial, and even price requirements entails applying an integral view of food products and their...
food science, wheat, protein, nutrition, processing
Diverse wheat lines to mitigate the effect of drought on end-use quality Yuzhou Lan, Ramune Kuktaite, Aakash Chawade and Eva Johansson* Department of Plant Breeding, The Swedish University of Agricultural Sciences, Lomma, Sweden Global climate change is causing an increasing number of drought events, which might impact the stability of wheat breadmaking quality. In this study, 73 spring wheat lines with diverse genetic backgrounds (modern, old, and wheat–rye introgression) were drought...
food science, noodles, wheat, flour, starch
Advances in large amplitude oscillatory shear Rheology of food materials Merve Yildirim Erturk*, Anh Nghi Minh Le and Jozef Kokini Department of Food Science, Purdue University, West Lafayette, IN, Unites States Molecular interactions determine the microstructure of food, as well as its response to deformation and flow. In order to design efficient processing equipment, to produce high-quality, stable end products, to predict textural and sensory properties, and to ensure consumer acceptance,...
food science, wheat, flour, starch, protein
Investigation of aflatoxins occurrence in flavoring preparations for the alcoholic beverage industry Bruna Laratta 1†, Serena Carpentieri 2 and Domenico Cautela 3 *† 1 Institute of Biosciences and BioResources (IBBR), National Research Council (CNR), Naples, Italy, 2 Department of Industrial Engineering, University of Salerno, Fisciano, Italy, 3 Department of Theoretical and Applied Sciences, e-Campus University, Novedrate, Italy An exploratory study was carried out to determine the occurrence...
food science, nutrition, processing, quality, sensory
The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing Emmanuel Addo-Preko 1 , Joris Gerald Niilante Amissah 2 and Maame Yaakwaah Blay Adjei 1 * 1 Sensory Evaluation Laboratory, Department of Nutrition and Food Science, School of Biological Science, College of Basic and Applied Sciences, University of Ghana, Accra, Ghana, 2 Department of Family and Consumer Sciences, School of Agriculture, College of Basic and Applied Science, University...
food science, nutrition, sensory, texture, analysis
Repurposing agricultural waste as low-cost cultured meat scaffolds Luke R. Perreault 1†, Richard Thyden 1 , 2†, Jack Kloster 3 , Jordan D. Jones 1 ,2 , Jordan Nunes 3 , Andriana A. Patmanidis 3 , David Reddig 3 , Tanja Dominko 4 and Glenn R. Gaudette 1 * 1 Department of Engineering, Boston College, Newton, MA, United States, 2 Department of Biomedical Engineering, Worcester Polytechnic Institute, Worcester, MA, United States, 3 Department of Biology, Boston College, Newton, MA, United States,...
food science, protein, fiber, nutrition, processing
Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima Madeleine Jönsson 1 *, Leila Allahgholi 1 , Marilyn Rayner 2 and Eva Nordberg Karlsson 1 1 Department of Chemistry, Biotechnology, Lund University, Lund, Sweden, 2 Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden Introducing seaweed to new food markets entails new challenges concerning efficient preservation. Hence, this study...
food science, protein, nutrition, processing, quality
Inactivation of Salmonella enterica in black peppercorn by fluidization with hydrogen peroxide vapor Edel Summers 1 ,2 , Surabhi Wason 3 , Jeyamkondan Subbiah 3 and Rossana Villa-Rojas 4 * 1 The Food Processing Center, University of Nebraska-Lincoln, Lincoln, NE, United States, 2 Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE, United States, 3 Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, United...
food science, antioxidants, wheat, flour, protein
Concentration of milk oxylipins after heat and homogenization treatments Caroline Thum 1 ,2 ,3 , Amanda Cirelli 1 ,4 , Yurika Otoki 1 , 5 , Gulustan Ozturk 1 , Ameer Y. Taha 1 , Warren C. McNabb 3 ,6 , Nicole C. Roy 2 ,3 ,6 ,7 and Juliana Maria Leite Nobrega de Moura Bell 1 * 1 Department of Food Science and Technology, Biological and Agricultural Engineering, University of California, Davis, Davis, CA, United States, 2 Food Nutrition and Health Team, AgResearch, Palmerston North, New Zealand,...
food science, antioxidants, protein, nutrition, processing
Sustainable side-stream management in Swedish food processing companies using external actors and biogas solutions Linda Hagman* Department of Management and Engineering, Environmental Technology and Management, Linköping University, Linköping, Östergötland, Sweden Side-stream management in food processing companies has the potential to improve sustainability performance by upcycling or managing bio-residuals into high-value products. This article investigates how food processing companies...
food science, wheat, starch, protein, fiber
Editorial: Algae as food and ingredient: from production to consumer acceptance Ângelo Paggi Matos 1 *, Enrico Novelli 2 and Giustino Tribuzi 1 * 1 Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Brazil, 2 Department of Comparative Biomedicine and Food Science, University of Padua, Padua, Italy KEYWORDS algae, novel foods, bioacessibility, nutritional compounds, sustainability Editorial on the Research Topic Algae as food and ingredient: from...
food science, antioxidants, protein, nutrition, processing
Frontiers in Food Science and Technology frontiersin.org 02 Sharma et al. 10.3389/frfst.2023.1182765
food science, wheat, protein, fiber, processing
Microbiological sampling and analyses in the food business operators’ HACCP-based self-control programmes Mariel Stefhanie Aybar Espinoza 1 , Catarina Flink 2 , Nadia Boisen 3 , Flemming Scheutz 3 and Annemarie Käsbohrer 1 * 1 Unit Epidemiology, Zoonoses and Antimicrobial Resistance, Department Biological Safety, German Federal Institute for Risk Assessment, Berlin, Germany, 2 Biology Department, Swedish Food Agency, Uppsala, Sweden, 3 Department of Bacteria, Parasites and Fungi, Statens Serum...
food science, protein, processing, quality, storage
Application of Yarrowia lipolytica in fermented beverages Anders Bagger Sørensen 1 ,2 *, Jesper Harholt 1 and Nils Arneborg 2 1 Carlsberg A/S, Carlsberg Research Laboratory, Brewing Science and Technology, Copenhagen, Denmark, 2 Department of Food Science, University of Copenhagen, Copenhagen, Denmark Yarrowia lipolytica is a non-conventional non-pathogenic, generally regarded as safe yeast. It has been isolated from a wide variety of places, from foodstuffs like beer, cheese and sausages to...
food science, antioxidants, protein, nutrition, quality
Antimicrobial and biocide resistance in Staphylococcus aureus: genomic features, decontamination strategies, and the role of S. aureus complex-related species, with a focus on ready-to-eat food and food-contact surfaces Daniele Chieffi, Francesca Fanelli* and Vincenzina Fusco National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy Staphylococcus (S.) aureus can proliferate in a broad range of food and contact surfaces. The ability to grow as a biofilm...
food science, protein, nutrition, processing, quality
Passive evaporative coolers for postharvest storage of fruit and vegetables: Where to best deploy them and how well do they perform Thijs Defraeye*, Kanaha Shoji, Seraina Schudel, Daniel Onwude and Chandrima Shrivastava Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, St. Gallen, Switzerland Passive evaporative coolers have a huge potential to help smallholder farmers to preserve their fresh fruit and vegetables longer...
food science, processing, quality, color, shelf life
Shelf-life extension of traditional licorice root “sherbet” with a novel pulsed electric field processing Gulsun Akdemir Evrendilek 1 *, Hakan Tanriverdi 1 , Irem Demir 1 and Sibel Uzuner 2 1 Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Golkoy Campus, Bolu, Türkiye, 2 Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, Izmir, Türkiye Pulsed electric field (PEF) processing of licorice root “sherbet” (LRS) by...
food science, starch, processing, quality, sensory
odor terms for the strong and repulsive smells (Lee, 2015). A similar trend of greater differentiation for unpleasant smells was observed in Thai odor terms (Wnuk et al., 2020). This further infers that abstract odor terms may be primed by psychological effects triggered by abrupt unpleasant smells (Lee, 2015), but again depending upon the culture fewer abstract terms were provided for unpleasant smells by English speakers (Poulton, 2020). The deeply rooted fear of the invisible vis-à-vis...
food science, protein, processing, quality, sensory
Sensory quality of upcycled legume water: Expectation vs. reality Lauryn Rose Hippolite 1 , Ziqian Feng 1 *, Yanyu Zhang 1 , Sung Je Lee 2 and Luca Serventi 1 1 Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand, 2 School of Food and Advanced Technology, Massey University, Auckland, New Zealand Aquafaba and liluva are names used to define the processing water of food legumes. Large volumes of liluva are generated by frozen pea manufacturers...
food science, starch, protein, fiber, nutrition
Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits Marianna Giancaterino 1 ,2 * and Henry Jaeger 2 1 FFoQSI GmbH—Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Tulln, Austria, 2 Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria Peeling is a standard food processing operation that removes the outer layer of fruits and vegetables. It can improve the appearance and...
food science, polyphenols, processing, quality, texture
Inactivation of Salmonella enterica and shiga toxin-producing Escherichia coli on desiccated shredded coconut by high voltage atmospheric cold plasma Tonia S. Durand 1 , 2 , Aubrey Mendonca 1 , 2 *, Paulo Fortes-Da-Silva 1 , Byron Brehm-Stecher 1 , 2 , Terri Boylston 1 , Emalie Thomas-Popo 1 ,2 , Zifan Wan 3 and Shecoya White 4 1 Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States, 2 Interdepartmental Microbiology Graduate Program, Iowa State...
food science, wheat, nutrition, processing, quality
Cell-based meat: The molecular aspect Asim Azhar 1 *, Md. Zeyaullah 2 , Shushruta Bhunia 1 , Santhosh Kacham 3 , Girish Patil 4 , Khursheed Muzammil 5 , Mohammad Suhail Khan 5 and Sandeep Sharma 1 ,3 1 Neat Meatt Biotech Pvt. Ltd., New Delhi, India, 2 Department of Basic Medical Science, College of Applied Medical Sciences, Khamis Mushayt Campus, King Khalid University (KKU), Abha, Saudi Arabia, 3 Atal Incubation Center, Center for Cellular and Molecular Biology, Hyderabad, India, 4 National...
food science, flour, starch, protein, fiber
How the ongoing armed conflict between Russia and Ukraine can affect the global wheat food security? Khondoker Abdul Mottaleb 1 * and Velu Govindan 2 1 Agricultural Economics and Agribusiness Department, University of Arkansas, Fayetteville, AR, United States, 2 Global Wheat Program (GWP), International Maize and Wheat Improvement Center (CIMMYT), Texcoco, México Introduction: This study examines the potential impacts of Russia-Ukraine armed conflict on the consumption and trade of wheat and...
food science, wheat, protein, nutrition, analysis
Making the objectively best choice for side-stream resources —Verification of a debiasing method based on cognitive maps and attribute substitution Søren Espersen Schrøder 1 *, David San Martin 2 , Giuseppe Foti 2 , Monica Gutierrez 2 , Bruno Iñarra Chastagnol 2 , J. Rasmus Nielsen 1 and Erling Larsen 1 1 DTU Aqua, National Institute of Aquatic Resources, Technical University of Denmark, Kongens Lyngby, Denmark, 2 AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio,...
food science, protein, processing, quality, storage
Metabolic engineering of B. subtilis 168 for increased precursor supply and poly-γ-glutamic acid production Birthe Halmschlag 1†, Frederik Völker 1†, René Hanke 2†, Sastia P. Putri 3 , Eiichiro Fukusaki 3 , Jochen Büchs 2 and Lars M. Blank 1 * 1 Institute of Applied Microbiology-IAMB, Aachen Biology and Biotechnology-ABBt, RWTH Aachen University, Aachen, Germany, 2 AVT–Aachener Verfahrenstechnik, Biochemical Engineering, RWTH Aachen University, Aachen, Germany, 3 Department of Biotechnology,...
food science, starch, protein, processing, quality
Graphical representation of flavoring component integration in soymilk and spray dried to investigate the impact of flavoring components on the physicochemical parameters of a soymilk powder. Highlights
food science, antioxidants, flour, protein, nutrition
High molecular weight glucose homopolymer of broccoli (Brassica oleracea var. italica) stimulates both invertebrate and mammalian immune systems Atsushi Miyashita 1 , Keiko Kataoka 2 , Toshio Tsuchida 2 , Akihiko Ano Ogasawara 3 , Hiroto Nakajima 2 , Megumu Takahashi 4 and Kazuhisa Sekimizu 2 ,5 * 1 Institute of Medical Mycology, Teikyo University, Tokyo, Japan, 2 Genome Pharmaceuticals Institute Co., Ltd., Tokyo, Japan, 3 Nihon Berumu Co., Ltd., Tokyo, Japan, 4 National Agriculture and Food...
food science, protein, nutrition, quality, safety
Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning Astrid Ahlinder 1 *, Evelina Höglund 1 , Camilla Öhgren 1 , Ana Miljkovic 1 and Mats Stading 1 ,2 1 Agriculture and Food, RISE Research Institutes of Sweden AB, Gothenburg, Sweden, 2 Division of Engineering Materials, Department of Industrial and Materials Science, Chalmers University of Technology, Gothenburg, Sweden As life expectancy increases so do age related problems such...
food science, starch, protein, fiber, nutrition
Corn distiller’s dried grains with solubles as a target for fermentation to improve bioactive functionality for animal feed and as a source for a novel microorganism with antibacterial activity Ashish Christopher 1 , Jesse Ostrander 2 , Jithin Mathew 3 , Dipayan Sarkar 1 and Kalidas Shetty 1 * 1 Department of Plant Sciences, North Dakota State University, Fargo, ND, United States, 2 Department of Plant Pathology, North Dakota State University, Fargo, ND, United States, 3 Department of...
food science, antioxidants, wheat, protein, fiber
Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise Ditte B. Hermund, Wei Liu, Susan Løvstad Holdt, Charlotte Jacobsen and Adane Tilahun Getachew* Research Group for Bioactives–Analysis and Application, National Food Institute, Technical University of Denmark, Lyngby, Denmark This study aimed at extracting lipophilic and hydrophilic compounds from Nordic brown seaweed Fucus vesiculosus...
food science, antioxidants, protein, fiber, quality
Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review Sarina Abdul Halim-Lim 1 *, Azan Azuwan Baharuddin 1 , Anass Cherrafi2 , Zul Ilham 3 , Adi Ainurzaman Jamaludin 3 , Wahyudi David 4 and Harsimran Singh Sodhi 5 1 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia, 2 EST-Safi, Cadi Ayyad Unversity, Marrakech-Safi, Morocco, 3 Institute of Biological Sciences, Faculty of...
food science, nutrition, processing, quality, packaging
Shiga toxin-producing Escherichia coli outbreaks in California’s leafy greens production continuum Alison Lacombe, Irwin A. Quintela, Yen-Te Liao and Vivian C.H. Wu* Produce Safety and Microbiology Research Unit, United States Department Agricultural, Agricultural Research Service, Albany, CA, United States Despite efforts to control pathogenic hazards in agriculture, leafy greens grown in California were the source of several high-profile outbreaks of Shiga toxin- producing E. coli (STEC)....
food science, processing, quality, color, packaging
Data mining for prediction and interpretation of bacterial population behavior in food Junpei Hosoe 1†, Junya Sunagawa 2†, Shinji Nakaoka 2 , Shige Koseki 1 and Kento Koyama 1 * 1 Graduate School of Agricultural Science, Hokkaido University Kita-9, Sapporo, Japan, 2 Graduate School of Life Science, Hokkaido University Kita-10 Nishi-8, Sapporo, Japan Although bacterial population behavior has been investigated in a variety of foods in the past 40 years, it is difficult to obtain desired...
food science, processing, quality, color, shelf life
Popular cleaning systems of bottles reused for traditional food packaging in the city of Yaoundé (Cameroon) and study of their prospective effectiveness on biofilms Hippolyte T. Mouafo 1 *, Jorelle J. B. Adjele 1 , Raïssa H. Hell 1 , Annick M. B. Baomog 1 , Alex D. Tchuenchieu 1 , Junior A. N. Kamgnia 2 , Linda Manet 1 , Patrice Bonny 1 , Roger M. M. Baleba 1 and Gabriel N. Medoua 1 1 Centre for Food, Food Security, and Nutrition Research, Institute of Medical Research and Medicinal Plant...
food science, nutrition, processing, quality, packaging
Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review Dahryn Andilla Augustine and Grace-Anne Bent* Department of Chemistry, Faculty of Science and Technology, The University of the West Indies, St Augustine, Trinidad Tobago The Maillard reaction not only results in the formation of flavor compounds, but also harmful by-products, including the infamous toxicant acrylamide. Dietary acrylamide cannot be eliminated, but its levels in foods can be...
food science, polyphenols, antioxidants, wheat, flour
Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage Ji Ju 1 , Guijie Zhang 2 , Ming Xiao 1 , Chenyang Dong 1 , Runze Zhang 1 , Liu Du 1 , Yongjie Zheng 1 , Manli Wei 1 , Manlin Wei 1 * and Baiyila Wu 1 * 1 College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao, China, 2 College of Agriculture, Ningxia University,...
food science, antioxidants, starch, protein, fiber
β-glucan from brewer’s spent yeast as a techno-functional food ingredient Gabrielle Victoria Gautério 1†, Sara Isabel Da Cruz Silvério 2 ,3†, Mariana Buranelo Egea 4† and Ailton Cesar Lemes 1 *† 1 Federal University of Rio De Janeiro, School of Chemistry, Department of Biochemical Engineering, Rio de Janeiro, Brazil, 2 Centre of Biological Engineering, Universidade Do Minho, Braga, Portugal, 3 LABBELS—Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems,...
food science, wheat, flour, protein, nutrition
Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut Aigerim Tuganbay†, Amin Yousefvand† and Per Erik Joakim Saris* Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland Kuruts are traditional acid-coagulated fermented dairy products in semisolid or dried form. The present study used probiotic Lacticaseibacillus rhamnosus GG (LGG) and Cryptococcus...
food science, protein, nutrition, processing, quality
The effects of roasting on antioxidant and anticancer activities of fermented Hass avocado seeds Zhiyu Zhao 1 , Nazimah Hamid 1 *, Liuyi Qian, Noemi Gutierrez-Maddox 1 , Rothman Kam 1 , Kevin Kantono 1 , Kelvin Wang 2 , Jun Lu 2 and Thao T. Le 1 1 Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand, 2 Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New...
food science, polyphenols, antioxidants, wheat, flour
Editorial: Producing foods and ingredients through valorization of agro-industrial by-products Patricia Arcia 1 and Isabel Hernando 2 * 1 Latitud LATU Foundation, Montevideo, Uruguay, 2 Universitat Politècnica de València, Valencia, Spain KEYWORDS new ingredients, revalorization, food waste, techno-functional properties, consumer response Editorial on the Research Topic Producing foods and ingredients through valorization of agro-industrial by-products There are currently a number of factors...
food science, antioxidants, flour, protein, fiber
Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses Jose O Garcia 1 , Surabhi Wason 2 , Jeyamkondan Subbiah 2 ,3 , Joseph Eifert 1 , Laura K. Strawn 1 and Monica A. Ponder 1 * 1 Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States, 2 Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR,...
food science, antioxidants, protein, processing, quality
Current research status and trends in the bioactivity of postbiotics Xueling Chen 1 , Can Yuan 2 , Jiang He 3 *, Wanwu Li 4 and Cheng Liao 5 * 1 College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin, Sichuan, China, 2 Food Nutrition and Health Key Laboratory of Sichuan Universities, Sichuan Tourism University, Chengdu, Sichuan, China, 3 School of Educational Sciences, Chengdu Normal University, Chengdu, Sichuan, China, 4 Yibin Branch of Sichuan...
food science, polyphenols, antioxidants, protein, nutrition
Standardization of gamma irradiation doses for microbial decontamination and quality preservation in walnut kernels grown in temperate climate of western himalayas Mifftha Yaseen 1 , Abida Jabeen 1 *, Syed Zameer Hussain 1 , Satyendra Gautam 2 , Nageena Nazir 3 , Shubli Bashir 1 and Mumtahin-Ul Kousar 1 1 Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology - Kashmir, Shalimar, India, 2 Food Technology Division, Bhabha Atomic Research...
food science, antioxidants, flour, nutrition, processing
Designing a conceptual model for the climate change impact on agricultural performance and food security: a study based on farmers and policymakers’ experiences in the agricultural sector Maryam Sifaei 1 * and Pouria Saadollahi 2 1 Master of Science, Queensland University of Technology Brisbane, Brisbane, QLD, Australia, 2 Department of Agricultural Extension and Education, Islamic Azad University, Birjand, Iran Introduction: The present study aimed to design a conceptual model of the climate...
food science, wheat, nutrition, quality, storage
Chickpea processing to obtain a protein ingredient for the plant-based market Rodrigo Fernandes Caldeira 1 , Lucas de Paiva Gouvêa 1 , Tatiana de Lima Azevedo 2 , Allan Eduardo Wilhelm 2 , Daniela de Grandi Castro Freitas de Sá 2 , Melicia Cintia Galdeano 2 , Ilana Felberg 2 , Rosemar Antoniassi 2 , Caroline Grassi Mellinger 2 and Janice Ribeiro Lima 2 * 1 Graduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro, Rio de Janeiro, Brazil, 2 Embrapa Food...
food science, wheat, flour, starch, protein
Evaluation of African yam bean (Sphenostylis stenocarpa) accessions grown in Togo for nutritional and antinutritional properties Koffi Kibalou Palanga 1 *, Awovi Selom Ahonon 2 , Anissou Bawa 1 , Koffi Batchazi 1 , Essohouna Modom Banla 3 , Ghislain Comlan Akabassi 4 and Tiatou Souho 1 1 Laboratoire des Sciences Agronomiques et Biologiques Appliquées, Université de Kara, Kara, Togo, 2 Centre de Recherche Agronomique du Littoral-Institut Togolais de Recherche Agronomique (ITRA- CRAL), Davié,...
food science, polyphenols, wheat, flour, starch