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Food Production, Processing and Nutrition最新文献

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Global seaweed farming and processing in the past 20 years 过去20年全球海藻养殖和加工
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-10-13 DOI: 10.1186/s43014-022-00103-2
Lizhu Zhang, W. Liao, Yajun Huang, Yuxi Wen, Yao-Tsung Chu, Chao Zhao
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引用次数: 16
Effects of freeze-thaw cycles on physicochemical properties and structure of cooked crayfish (Procambarus clarkii) 冻融循环对克氏原螯虾理化性质和结构的影响
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-10-05 DOI: 10.1186/s43014-022-00102-3
Jiping Han, Ying Sun, Rong Sun, Zhang Tao, Cheng Wang, Ning Jiang
{"title":"Effects of freeze-thaw cycles on physicochemical properties and structure of cooked crayfish (Procambarus clarkii)","authors":"Jiping Han, Ying Sun, Rong Sun, Zhang Tao, Cheng Wang, Ning Jiang","doi":"10.1186/s43014-022-00102-3","DOIUrl":"https://doi.org/10.1186/s43014-022-00102-3","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":"1-14"},"PeriodicalIF":4.7,"publicationDate":"2022-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47448638","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: 3
Probiotic fermentation of polyphenols: potential sources of novel functional foods 多酚的益生菌发酵：新型功能食品的潜在来源
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-09-05 DOI: 10.1186/s43014-022-00101-4
Rohit Sharma, Bhawna Diwan, B. Singh, S. Kulshrestha
{"title":"Probiotic fermentation of polyphenols: potential sources of novel functional foods","authors":"Rohit Sharma, Bhawna Diwan, B. Singh, S. Kulshrestha","doi":"10.1186/s43014-022-00101-4","DOIUrl":"https://doi.org/10.1186/s43014-022-00101-4","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2022-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48336991","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: 12
Probing nutritional and functional properties of salted noodles supplemented with ripen Banana peel powder 熟香蕉皮粉加盐面营养与功能特性的探讨
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-09-01 DOI: 10.1186/s43014-022-00100-5
I. Pasha, Abdul Basit, M. Ahsin, F. Ahmad
{"title":"Probing nutritional and functional properties of salted noodles supplemented with ripen Banana peel powder","authors":"I. Pasha, Abdul Basit, M. Ahsin, F. Ahmad","doi":"10.1186/s43014-022-00100-5","DOIUrl":"https://doi.org/10.1186/s43014-022-00100-5","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"4 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65799360","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: 3
Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana) 加工对指磨制备的茯苓和皮图抗氧化活性的影响
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-08-26 DOI: 10.1186/s43014-022-00097-x
A. Chandrasekara, Indraneela Senanayake, D. Kumari, F. Shahidi
{"title":"Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana)","authors":"A. Chandrasekara, Indraneela Senanayake, D. Kumari, F. Shahidi","doi":"10.1186/s43014-022-00097-x","DOIUrl":"https://doi.org/10.1186/s43014-022-00097-x","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2022-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45329095","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: 4
Probiotics media: significance, challenges, and future perspective - a mini review 益生菌媒介:意义、挑战和未来展望-小综述
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-08-01 DOI: 10.1186/s43014-022-00098-w
Vijay Kumar, B. Naik, Akhilesh Kumar, Naresh Khanduri, S. Rustagi, Sanjay Kumar
{"title":"Probiotics media: significance, challenges, and future perspective - a mini review","authors":"Vijay Kumar, B. Naik, Akhilesh Kumar, Naresh Khanduri, S. Rustagi, Sanjay Kumar","doi":"10.1186/s43014-022-00098-w","DOIUrl":"https://doi.org/10.1186/s43014-022-00098-w","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44551731","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: 8
Mechanisms underlying cereal/legume intercropping as nature-based biofortification: A review 谷物/豆类间作作为基于自然的生物强化的机制综述
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-07-28 DOI: 10.1186/s43014-022-00096-y
A. Ebbisa
{"title":"Mechanisms underlying cereal/legume intercropping as nature-based biofortification: A review","authors":"A. Ebbisa","doi":"10.1186/s43014-022-00096-y","DOIUrl":"https://doi.org/10.1186/s43014-022-00096-y","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"11 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65799336","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: 2
Ethanolic extract of rice bran: a thermally stable preservative for edible oils and cake 米糠乙醇提取物:一种热稳定的食用油和蛋糕防腐剂
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-07-26 DOI: 10.1186/s43014-022-00094-0
Kaveesha P. Seneviratne, N. Anjali, C. Senanayake, N. Jayathilaka, K. Seneviratne
{"title":"Ethanolic extract of rice bran: a thermally stable preservative for edible oils and cake","authors":"Kaveesha P. Seneviratne, N. Anjali, C. Senanayake, N. Jayathilaka, K. Seneviratne","doi":"10.1186/s43014-022-00094-0","DOIUrl":"https://doi.org/10.1186/s43014-022-00094-0","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2022-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45553641","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
Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis 基于主成分分析的巴西豇豆品种籽粒蛋白质谱比较
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-07-22 DOI: 10.1186/s43014-022-00095-z
T. C. Honaiser, G. B. Rossi, Maurisrael de Moura Rocha, A. C. Arisi
{"title":"Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis","authors":"T. C. Honaiser, G. B. Rossi, Maurisrael de Moura Rocha, A. C. Arisi","doi":"10.1186/s43014-022-00095-z","DOIUrl":"https://doi.org/10.1186/s43014-022-00095-z","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"4 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2022-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65799324","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
Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt 豆浆替代牛奶对酸奶微量营养素、微生物和感官品质的影响
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-07-14 DOI: 10.1186/s43014-022-00093-1
Dupe T. Otolowo, Omolola M. Omosebi, K. T. Araoye, Temiloluwa E. Ernest, O. F. Osundahunsi
{"title":"Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt","authors":"Dupe T. Otolowo, Omolola M. Omosebi, K. T. Araoye, Temiloluwa E. Ernest, O. F. Osundahunsi","doi":"10.1186/s43014-022-00093-1","DOIUrl":"https://doi.org/10.1186/s43014-022-00093-1","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"1 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2022-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65799725","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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