Volume 58, Issue 10, October 2023

Liposomal encapsulated rosemary extract.

Alternative proteins for Micropterus salmoides.

Hazelnut skin, a byproduct of hazelnut industry, is a conveyor of nutritionally valuable and relatively stable oil that could be utilized for culinary and health supplemental purposes.

Indian gooseberry pomace & its sustainable application.

Bibliometric data for babassu epicarp, mesocarp, endocarp, and cake were gathered from the Web of Science database and analyzed with VOSviewer software. This knowledge, combined with a literature review, highlights the technological potential of these by-products in various industries, including food, chemicals, animal feed, and biofuels, among others.

ICP-MS and ICP-AES analysis of nutritional and toxic elements in Sri Lankan traditional rice

Changes in quality, characterization of nonvolatile and volatile compounds of Liupao tea after baking treatment.

Vinegar flavour was improved by co-fermentation of non-Saccharomyces and S.cereisiae during vinegar alcoholisation.

In this study, the by-product obtained from the purification of raw beeswax was characterized, in order to promote its valorization and reuse. Chemical and bioactivity properties were assessed.

Egg coating treatments.

This study underscores the potential of chitosan as a transformative agent in strawberry juice processing. It not only enhances juice transparency and phytochemical properties but also contributes to the safety and health aspects of the final product. Chitosan-treated strawberry juice emerges as a more nutritious and consumer-friendly option, with improved clarity, nutritional content, and overall quality.

Zinc-chelating peptide identification and the binding site study.

Improvement of protein and fibre content of rice noodles by incorporating defatted coconut flour.

Pineapple peel pectin extract as active edible coating for dried pineapple.

Bisphenol A (BPA) migrates from the Polyethylene Terephthalate (PET) bottles used for bottling noncarbonatedmineral. The migration extent depends on both brand of the bottled water and the long-term storageconditions of the PET bottles. The leaching tests showed a high potential for long-term water contaminationwith BPA.

A visual summary of the findings.

Arrhenius activation energies (Ea) and prediction error of a laccase time–temperature indicator prototype to monitor the quality deterioration of fresh-cut papaya under various temperatures. Colour changes of the laccase time–temperature indicator prototypes with 20 μg cm⁻² laccase and 0.1 mm N-HGG can be applied to accurately evaluate the quality deterioration of fresh-cut papaya in repeated temperature fluctuations storage.

Encapsulation of chrysin with casein-polysaccharide complexes by analysing comparative screening, encapsulation evaluation and characterization.

Word cloud depicting frequently used terms in the current review.

Highlights of arugula sprouts and microgreens.

Evaluation of the impact of different packaging materials (polyethylene terephthalate (PET), high-density polyethylene (HDPE) and glass) on quality parameters, probiotic survival (Lacticaseibacillus casei) and sensory acceptance of strawberry-flavored probiotic sorghum-based beverages.

Digital agri-food supply chain

A decision support tool has been developed to help new operators adjust the wheat tempering process parameters according to tempering conditions, the properties of the grains of wheat, and the desired type of flour. It is based on a linear regression model that predicts the percentage increase in moisture content of organic wheat at the end of the tempering stage.

Process for obtaining and analysing samples.

During freeze-drying, sucrose protects probiotics by replacing water that is normally hydrogen bonded with cell membrane, and inulin acts as an osmotic buffer to reduce the osmotic shock. Casein nanoparticles within the skim milk could form protective film on the surface of bacteria, and reduce the damage of digestive fluid and calcium to probiotics. In addition, probiotics coated or embedded within porous starch could be combinedly protected by alginate capsules, which addressed on the porous starch surfaces and served as a barrier to protect the cells permitting the controlled release of probiotics during gastrointestinal digestion. Thus, co-encapsulation of cryoprotectants (skim milk, sucrose and inulin) and porous starch within calcium alginate capsules could combinedly improve viability of probiotics encapsulated.

Tarwi peptides with antihypertensive and hypoglycemic properties evaluated by in vitro and in silico assays

Schematic illustration of production of fish gelatin and red pitaya peel powder edible film.

Preparation of sunflower meal and pectin dispersions at room temperature and heat treated at 98 °C and their effects on colloidal particles structure and emulsion rheology.

Suitability of corn flour in steamed bread matrices of corn-wheat composite flour

COA treatment induces MP denaturation in crayfish, while 5% COA treatment improves crayfish meat quality.

Dousi derived from rice and bean exhibited the improved structure, starch retrogradation and water distribution due to presence of moderate SPI.

Optimization of biscuit formulation using Decalepis hamiltonii flavour extracts.

Structure and properties of different millets

The relationship between online food delivery service, consumer behavior, and food waste during the COVID-19 pandemic.

Diagram of alkali heated thick egg white.

Procedures used for extraction, characterization, and application of avocado seed starch in aerogels.

Aroma is a critical aspect of fruit flavor quality. Peach fruit is capable of synthesizing and releasing various aroma volatiles through different biosynthetic pathways, involving many regulatory processes.

The health benefits and functionalities of probiotic foods and fermented food.

Process of replacing sugar with a natural sweetener.

Comparison of physicochemical and functional characteristics of insoluble dietary fibre from okara by single and co-fermentation.

Food security in emerging nations: a storage management perspective.

Swedish residents' perception of the importance of nutritional, environmental and food safety characteristics of upcycled foods.

We consider an agriculture supply chain that the government encourages farmers to make sustainable technologies' input by providing cost share or flat payment per unit area based on the production quantity. A leading firm procures products from a group of farmers and shares a portion of input costs. Our results demonstrate that the optimal subsidy decreases with the cost-sharing proportion, and the government sharing costs are superior to flat payment per unit area.

In this paper, five different kinds of wheat flour were used for mixing experiments to investigate whether the means of wheat flour mixing has the potential to reduce the oil content of fried dough sticks. The results showed that dough with higher water absorption, longer development time, stability time and higher deformation capacity had a denser gluten network structure. Overall, the results showed that the FP-4, FP-5 and FP-6 mixing schemes showed some degree of oil reduction, while the FP-1, FP-2 and FP-3 mixing schemes did not perform well in terms of oil reduction.

Cranberry juice concentration and benzoic acid recovery by nanofiltration

Analysis and comparison of fungal communities in traditional starters of Shaoxing Huangjiu.

Graphical abstract of catalyst and isomerization in rice bran oil under dielectric discharge plasma action.

Scenario of the research.

Lactiplantibacillus plantarum 124 (L. plantarum 124) showed inhibitory effects on A. flavus and Penicillium sp. The antifungal metabolites from L. plantarum were identified using GC-MS. Fungal ultrastructure alterations were observed using TEM. The CFSs produced by LAB showed effectiveness as bio-preservative agents in Thai food.

Effect of AIW on preservation of grass carp fillets.

Scale-up of anthocyanin partitioning from açai pulp using aqueous two-phase system.

Biological activity and application of chlorogenic acid in food.

Dynamic monitoring and correlation analysis of flavour quality and bacterial community during sufu fermentation.

Integral experiment design.

The schematic representation of the preparation of cinnamaldehyde-loaded nanoliposomes.

A by-product of the cooking of soybeans can be used as a novel enhancer in the formulation of plant-based patties. This powdered cooking water is able to match the performance of the commonly used methylcellulose.

A schematic representation of vitamin D2 enrichment in oyster mushroom through UV-B irradiation.

Research process and key insights of the study.

The research illustration of chitosan (Ch)/starches/garlic oil (GO) preparation through homogenized solution methods. The Ch/starches/GO film undergoes comprehensive characterization, including physical properties, mechanical properties, antioxidant activity, and antibacterial activity. Thus, the film solution was applied for coating purposes in Capsicum annum through the dipping method, for extending and improving its shelf-life during the storage period.

Encapsulation, characterisation and incorporation of chebulagic acid extracted from beleric fruits in orange juice.

Liquid jaggery based pumpkin bar.

The possible mechanism of hydrogen sulfide delays the softening of banana fruit.

Comparative analysis of conventional blanching and sonication on black carrot juice

Impact of high- and ultra-high-temperature drying on noodle quality and starch properties of fermented dried noodles.

Effect of inulin on the main qualities of fresh noodles.

The effects of sand rice flour on the quality properties of wheat bread.

Schematic representation of the article