by Rawan Al Majzoub, Sandra Abou hamdan, Sanaa Khaled, Sami El Khatib, Maha Krayem
ABSTRACT: Production of biscuits from composite flour (wheat/sorghum) was investigated. The use of this composite flour is increasing due to its nutritional properties that make the product highly desirable...
by Vishnu Mishra, Pawan Kumar, Jawahar Singh, Vishal Varshney, Pragya Shukla, Bipin Maurya
ABSTRACT: Food quality and dietary habits have a significant impact on human health. Growing evidence suggests that miRNAs have been extensively detected in various dietary sources, including plants and...
by Fernanda Dias Silva, Vitor Augusto dos Santos Garcia, Fernanda Maria Vanin, Cristiana Maria Pedroso Yoshida, Rosemary Aparecida de Carvalho
ABSTRACT: Tomatoes are one of the most consumed vegetables in the world, and the waste from their processing is mainly discarded. Tomato byproducts can be used in different ways, and the seed, the peel, or...
by Swati Ojha, Abhay K. Pandey, Pooja Singh
ABSTRACT: Salmonella enterica is a well-known pathogenic bacterium that can cause intracellular illness and food poisoning in humans, especially salmonellosis. In the present study, 20 essential oils of...
by Anthony Ukom, Emmanuella Odoabuchi, Patrick Udofia, Uju Ejinkeonye
ABSTRACT: This study evaluated the variations in antioxidant activity, physical, chemical and antinutritional properties of two pigeon pea varieties (white and brown) as affected by processing methods...
by Yian Zhou, Yingying Bi, Lijun han, Ming Zhuang, Shuangyu Song, Fayi Qin, Mengyuan Cao
ABSTRACT: A residue analytical method for the determination of chlorantraniliprole and indoxacarb in brown rice, rice husk, and rice straw was validated using a revised QuEChERS method coupled with high...
by Taiwo Aderinola, Adeola Dorcas Adeoye
ABSTRACT: The aim of the study was to determine the nutritional and functional properties of beans-maize flour samples. Flour blends were produced using 90:10, 80:20, 70:30, 50:50 (maize: beans, w/w) while...
by Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Eduardo Galvão Leite das Chagas, Cristiana Maria Pedroso Yoshida, Fernanda Maria Vanin, João Borges Laurindo, Rosemary Aparecida de Carvalho
ABSTRACT: Acerola is a perishable fruit with high vitamin C levels and an attractive nutrition property. The goal of the present work was to produce dehydrated acerola pulp with preserved vitamin C,...
by Mohamed A. Taher, Louis K. Tadros
ABSTRACT: This study aimed to evaluate the concentrations of the heavy metals, macro and micro-elements as well as the distribution of phenolic constituents in different parts of half-ripe and full-ripe kei...
by Gorenand Prasad Yadav, Chandrakant Genu Dalbhagat, Hari Niwas Mishra
ABSTRACT: Rice broken and low glycemic ingredients such as millet and pseudocereal were used to formulate the multigrain flour using Linear Programming (LP) in MATLAB to prepare Low Glycemic Rice (LGR). The...
by Maria Clara De-Barros, Júlia Bizerra-Santos, Luanna Maia, Normando Ribeiro-Filho
ABSTRACT: Food waste and protein for food and feed are among the worldwide concerns. For years, yeast cells have been used for food production; and lately, have been applied for protein enrichment and for...
by Amanat Ali, Mostafa I. Waly, Marwa Al-Mahrazi, Juhaina Al-Maskari, Sunaida AlWaheibi
ABSTRACT: Rice (Oryza sativa) is one of the most important cereal grains that is popularly consumed globally as a staple food. A number of rice dishes are prepared and consumed in Oman. Representative...