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Food Production, Processing and Nutrition最新文献

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Emerging rapid and non-destructive techniques for quality and safety evaluation of cacao: recent advances, challenges, and future trends 新兴的快速无损可可质量安全评价技术:最新进展、挑战和未来趋势
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2023-09-03 DOI: 10.1186/s43014-023-00157-w
Marjun C. Alvarado, Philip Donald C. Sanchez, Shiella Grace N. Polongasa
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引用次数: 0
Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation 发酵食品中的生物活性肽及其在缓解新冠肺炎中的相关性
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2023-09-01 DOI: 10.1186/s43014-023-00165-w
Danish Rizwan, F. Masoodi, S. M. Wani, S. Mir
{"title":"Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation","authors":"Danish Rizwan, F. Masoodi, S. M. Wani, S. Mir","doi":"10.1186/s43014-023-00165-w","DOIUrl":"https://doi.org/10.1186/s43014-023-00165-w","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49531565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient 以乳木果(Vitellaria paradoxa)果肉为功能成分的饼干的理化、抗氧化剂和感官特性
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2023-09-01 DOI: 10.1186/s43014-023-00152-1
S. Chikpah, J. K. Korese, Salamatu Osman
{"title":"Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient","authors":"S. Chikpah, J. K. Korese, Salamatu Osman","doi":"10.1186/s43014-023-00152-1","DOIUrl":"https://doi.org/10.1186/s43014-023-00152-1","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41576252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Recent advances of natural pigments from algae 藻类天然色素研究进展
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2023-08-08 DOI: 10.1186/s43014-023-00155-y
Z. Chen, Weihao Wu, Yuxi Wen, Lizhu Zhang, Yanglin Wu, Muhammad Salman Farid, H. El‐Seedi, E. Çapanoğlu, Chao Zhao
{"title":"Recent advances of natural pigments from algae","authors":"Z. Chen, Weihao Wu, Yuxi Wen, Lizhu Zhang, Yanglin Wu, Muhammad Salman Farid, H. El‐Seedi, E. Çapanoğlu, Chao Zhao","doi":"10.1186/s43014-023-00155-y","DOIUrl":"https://doi.org/10.1186/s43014-023-00155-y","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2023-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48339586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil 精制食用优质芝麻粉(DEQSF)添加米糠油制成的芝麻酸奶的生化表征及降胆固醇性能
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2023-08-07 DOI: 10.1186/s43014-023-00171-y
Samadrita Sengupta, Srabanti Basu, J. Bhowal
{"title":"Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil","authors":"Samadrita Sengupta, Srabanti Basu, J. Bhowal","doi":"10.1186/s43014-023-00171-y","DOIUrl":"https://doi.org/10.1186/s43014-023-00171-y","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"5 1","pages":"1-16"},"PeriodicalIF":4.7,"publicationDate":"2023-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45175065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Functional improvement of synbiotic yogurt enriched with Lacticaseibacillus rhamnosus and aloe vera gel using the response surface method 响应面法改进鼠李糖乳杆菌和芦荟凝胶合成酸奶的功能
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2023-08-04 DOI: 10.1186/s43014-023-00153-0
Sadia Ahmed, Asia Noor, Muhammad Tariq, A. Zaidi
{"title":"Functional improvement of synbiotic yogurt enriched with Lacticaseibacillus rhamnosus and aloe vera gel using the response surface method","authors":"Sadia Ahmed, Asia Noor, Muhammad Tariq, A. Zaidi","doi":"10.1186/s43014-023-00153-0","DOIUrl":"https://doi.org/10.1186/s43014-023-00153-0","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48964014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Survival of putative Lacticaseibacillus paracasei C1I12 after supplementation of marang (Artocarpus odoratissimus) juice 补充马郎（Artocarpus odoratissimus）汁后推定副干酪乳杆菌C1I12的存活率
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2023-08-03 DOI: 10.1186/s43014-023-00151-2
K. Calumba, Carmina M. Demerey, Rovi Gem E. Villame, Zarryn D. Palangga, Jackie Lou J. Tagubase
{"title":"Survival of putative Lacticaseibacillus paracasei C1I12 after supplementation of marang (Artocarpus odoratissimus) juice","authors":"K. Calumba, Carmina M. Demerey, Rovi Gem E. Villame, Zarryn D. Palangga, Jackie Lou J. Tagubase","doi":"10.1186/s43014-023-00151-2","DOIUrl":"https://doi.org/10.1186/s43014-023-00151-2","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2023-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42185543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace 四种干燥方式对蓝莓果渣品质、抗氧化活性及花色苷成分的影响
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2023-08-02 DOI: 10.1186/s43014-023-00150-3
Lixia Zhang, Chenyan Zhang, Zhaohui Wei, Wuyang Huang, Zheng Yan, Zisheng Luo, T. Beta, Xueming Xu
{"title":"Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace","authors":"Lixia Zhang, Chenyan Zhang, Zhaohui Wei, Wuyang Huang, Zheng Yan, Zisheng Luo, T. Beta, Xueming Xu","doi":"10.1186/s43014-023-00150-3","DOIUrl":"https://doi.org/10.1186/s43014-023-00150-3","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44150096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Formulation of low glycaemic index biscuits suitable for diabetics from unripe banana, okra, and stevia leaves / jujube fruit 以未熟香蕉、秋葵、甜菊叶/枣果为原料研制适合糖尿病患者的低血糖指数饼干
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2023-08-01 DOI: 10.1186/s43014-023-00148-x
W. D. Ngaha, William Tchabo, R. S. Matsinkou, Lola Ruth Kangue Nyame, E. Fombang
{"title":"Formulation of low glycaemic index biscuits suitable for diabetics from unripe banana, okra, and stevia leaves / jujube fruit","authors":"W. D. Ngaha, William Tchabo, R. S. Matsinkou, Lola Ruth Kangue Nyame, E. Fombang","doi":"10.1186/s43014-023-00148-x","DOIUrl":"https://doi.org/10.1186/s43014-023-00148-x","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45058746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Finding out various potentials and possibilities of jackfruit seed and its usage in the industry: a review 探索菠萝蜜种子的各种潜力和可能性及其在工业中的应用：综述
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2023-07-11 DOI: 10.1186/s43014-023-00170-z
Rangina Brahma, S. Ray
{"title":"Finding out various potentials and possibilities of jackfruit seed and its usage in the industry: a review","authors":"Rangina Brahma, S. Ray","doi":"10.1186/s43014-023-00170-z","DOIUrl":"https://doi.org/10.1186/s43014-023-00170-z","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"5 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2023-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41343922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
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