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Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels被引量：1: 《Food Production, Processing and Nutrition》2022年第1期95-106,共12页Nusrat Jan H.R.Naik Gousia Gani Omar Bashir Tawheed Amin Sajad Mohd Wani Shakeel Ahmad Sofi; This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial ...; 关键词：Rice flour Wheat flour Low-gluten pretzels In vitro starch digestion Overall acceptability

A comprehensive review on bitter gourd (Momordica charantia L.) as a gold mine of functional bioactive components for therapeutic foods被引量：1: 《Food Production, Processing and Nutrition》2022年第1期107-120,共14页K.S.Gayathry Jenny Ann John; Bitter gourd is a tropical wine grown mainly in India, China and South East Asia. The plant is cultivated mainly for its fruit part which is edible. Bitter gourd is unaccepted widely due to its bitter taste. Neverthel...; 关键词：Bitter gourd Bioactive NUTRACEUTICAL Extraction ENCAPSULATION

The exploration and utilization of functional substances in edible insects: a review被引量：1: 《Food Production, Processing and Nutrition》2022年第1期121-135,共15页Lei Qian Pan Deng Fajun Chen Ye Cao Hongwu Sun Huaijian Liao; supported by Jiangsu Agriculture Science and Technology Innovation Fund(JASTIF)(CX(19)2036);the National Nature Science Foundations of China(NSFC)(32100398).; Edible insects as food have been considered as a core future protein source. Not only are edible insects abundant in nutrient value, but also have numbers of functional substances, which could provide a multiple valua...; 关键词：Edible insects Functional substances Valuable efficacies Development and application PROSPECT

Effect of Chinese steamed bun and bread processing on pesticide residues in wheat flour: 《Food Production, Processing and Nutrition》2022年第1期136-143,共8页Ying Liang Jinmiao Duan Qingchao Gao Yahui Li Zhiyong Zhang; supported by the National Program on Key Research Project of China(2019YFE0103900);European Union’s Horizon 2020 Research and Innovation Program(861917-SAFFI);Agricultural Science and Technology Innovation Program of Jiangsu Province(cx(20)3002);the Risk monitoring of Jiangsu Forestry Bureau(LYKJ[2020]13).; The changes of five pesticides including imidacloprid, triadimefon, fenitrothion, chlorpyrifos-methyl, and chlorpyrifos in wheat flour during Chinese steamed bun and bread processing were systematically investigated. ...; 关键词：Wheat flour Chinese steamed bun BREAD PESTICIDE Processing factor

Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats: 《Food Production, Processing and Nutrition》2022年第1期144-161,共18页Oluwole Steve Ijarotimi; Traditional complementary foods in Africa are cereal-based, low in nutrient-density;hence, causing severe-acute-malnutrition. This study was aimed to formulate and evaluate nutritional quality of complementary foods (...; 关键词：Infant diets Protein-energy-density complementary foods Indigenous food materials Home-based processing methods

Effects of the substitution of cow’s milk with soymilk on the micronutrients,microbial,and sensory qualities of yoghurt: 《Food Production, Processing and Nutrition》2022年第1期162-171,共10页Dupe T.Otolowo Omolola M.Omosebi Kudirat T.Araoye Temiloluwa E.Ernest Oluwatooyin F.Osundahunsi; The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive,out of reach to common consumers a...; 关键词：Cow’s milk SOYMILK YOGHURT Mineral and vitamin contents Microbial quality Sensory acceptability

Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis被引量：1: 《Food Production, Processing and Nutrition》2022年第1期172-182,共11页Tuany Camila Honaiser Gabriela Barbosa Rossi Maurisrael de Moura Rocha Ana Carolina Maisonnave Arisi; This study aims to compare the grain protein profile of four Brazilian cowpea cultivars (BRS Aracê, BRS Itaim, BRS Pajeú, and BRS Xiquexique) by two-dimensional electrophoresis (2-DE) and principal component analysi...; 关键词：Vigna 2-DE PCA Legumes

Ethanolic extract of rice bran: a thermally stable preservative for edible oils and cake: 《Food Production, Processing and Nutrition》2022年第1期183-193,共11页Kaveesha P.Seneviratne N.V.PAnjali Chathuri M.Senanayake Nimanthi Jayathilaka Kapila N.Seneviratne; supported by National Science Foundation,Sri Lanka(grant no.RG/2015/AG/03);Ministry of Higher Education and University Grants Commission,Sri Lanka(AHEAD RIC).; The purpose of this study was to evaluate the thermal stability of the rice bran extract (RBE) and analyze the effect of RBE on the shelf-life of sunflower oil and the quality characteristics and shelf-life of baked c...; 关键词：Phenolic antioxidants Food preservatives Sensory properties Shelf-life Rice bran Baked cake Sunflower oil

Mechanisms underlying cereal/legume intercropping as nature-based biofortification: A review: 《Food Production, Processing and Nutrition》2022年第1期194-210,共17页Addisu Ebbisa; The deficiencies of micronutrients known as hidden hunger are severely affecting more than one-half of the world’s population, which is highly related to low bioavailability of micronutrients, poor quality diets, and...; 关键词：BIOFORTIFICATION INTERCROPPING MICRONUTRIENTS Hidden hunger Bioavailability

Probiotics media: significance, challenges, and future perspective - a mini review被引量：1: 《Food Production, Processing and Nutrition》2022年第1期211-223,共13页Vijay Kumar Bindu Naik Akhilesh Kumar Naresh Khanduri Sarvesh Rustagi Sanjay Kumar; The health benefits associated with probiotics have increased their application in pharmaceutical formulations and functional food development. High production of probiotic biomass requires a cost-effective production...; 关键词：PROBIOTICS MEDIA Health benefits Production

《Food Production, Processing and Nutrition》