Food Science and Engineering, Volume 4 Issue 1 (2023), 1-158

Open Access Article

Dietary microRNAs (miRNAs) and Their Cutting-Edge Use in Food Science

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...

Open Access Article

Application of Tomato Byproduct in Food Products-A Review

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...

Open Access Article

A Comparison Between Wheat and Sorghum Flour in Biscuits Application: A Review

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...

Open Access Article

Proximate, Amino Acid Compositions and Functional Properties of Maize-Beans Composite Flours

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...

Open Access Article

Production and Characterization of Dehydrated Acerola Pulp: A Comparative Study of Freeze and Refractance Window Drying

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,...

Open Access Article

Effect of Mature Stages on Phenolic Contents, Antioxidant Activities and Mineral Distribution in Different Parts of Kei Apple Fruit

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...

Open Access Article

Preparation of Low Glycemic Rice and Comparison of Its Physicochemical Properties, Cooking Characteristics, Starch Digestibility and Microstructure with Raw Rice (Swarna Cv)

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...

Open Access Article

Industrial Yeast Characterisation for Single Cell Protein Application

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...

Open Access Article

Glycemic Index and Glycemic Load of Selected Omani Rice Dishes

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...

Open Access Article

Citrus Aurantifolia Essential Oil Composition, Bioactivity, and Antibacterial Mode of Action on Salmonella Enterica, a Foodborne Pathogen

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...

Open Access Article

Variations in Antioxidant Activity, Physical, Chemical and Selected Antinutritional Factors of Two Pigeon Pea (Cajanus cajan (L)) Varieties as Affected by Processing Methods

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...

Open Access Article

Dissipation, Residue Analysis, and Dietary Risk Assessment of Chlorantraniliprole and Indoxacarb in Rice

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...