Food Science and Engineering, Volume 4 Issue 2 (2023)

Open Access Article

A Focused Insight into Sumac: Biological, Chemical, Health Benefits and Its Applications in Food Industry

by Fatima El Ghizzawi, Sanaa Khaled, Sami El Khatib, Maha Krayem

ABSTRACT: Sumac Spice is a tangy red-purple powder produced by drying and grinding the hairy clusters of sumac fruit. It is often used in several regions to add a lemony and astringent taste to many dishes....

Open Access Article

Fruit-Based Leathers: A Comprehensive Review of Terminologies, Composition, and Quality Attributes

by Giovana de Menezes Rodrigues, Vitor Augusto dos Santos Garcia, Cristiana Maria Pedroso Yoshida, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho

ABSTRACT: Fruit-based leathers were obtained from drying fruit purees, offering a high nutritional value and convenience in consumption, storage, and transportation. Challenges in advancing leather studies...

Open Access Article

Starch Retrogradation: Role of Food Ingredients and Extrinsic Factors

by Chiravi K., Khan M. A., Wadikar D. D., Mahesh C., Semwal A. D.

ABSTRACT: Starch retrogradation is one of the significant properties of starch wherein the reassociation or recrystallization of the polysaccharides in gelatinized starch (amylose and amylopectin) occurs....

Open Access Article

Varietal Differences in the Physical and Engineering Attributes of Underutilized Pigmented and Non-pigmented Paddy and Rice Landraces

by Kuppathil Unnikrishnan Anjali, Annamalai Rajalechumi Kamatchi, Sundaramoorthy Haripriya, Arun Kumar, Chagam Koteswara Reddy

ABSTRACT: Traditional rice landraces cannot be processed using standard machinery or unit operations. Traditional rice, on the other hand, is becoming more popular as its purported health benefits spread....

Open Access Article

Effect of Microwave Boiling and Ultrasound-Assisted Extraction on Curcumin from the Turmeric Rhizomes

by Sai Krishna G., Sravanya K., Pranuthi P., Thirumdas R.

ABSTRACT: The present work is proposed to study the effect of microwave boiling on the curcumin content of turmeric. Fresh rhizomes are subjected to different boiling methods i.e., pressure cooking, water...

Open Access Article

Analysis of Volatile Flavor Compounds and Physicochemical Properties in Conventional and Organic Pork Meats Using SPME-GC-MS

by Cristina Lopez-Moreno, Sara Fernandez-Palacios Campos, Sergio Ledesma Baena, Juan Teodomiro Lopez Navarrete, Juan Carlos Otero Fernandez de Molina

ABSTRACT: Volatiles responsible for aroma and flavor were investigated in the main types of pork consumed in Spain: duroc and white pigs, the latter reared according to organic and conventional procedures....

Open Access Article

Quality Evaluation of Breakfast Cereal Meal Produced from Finger Millet (Eleusine coracana) and Roasted African Yam Beans (Sphenostylis stenocarpa) Flour Blends

by Joseph Oghenewogaga Owheruo, Great Iruoghene Edo, Zubair Adeiza Bashir, Patrick Othuke Akpoghelie, Joy Johnson Agbo

ABSTRACT: This study was carried out to evaluate the qualities of breakfast cereal meals produced from blends of finger millet and toasted African yam beans flour. Flour samples of processed finger millet...