by Zahra Akhlaghi, Abbas Abedfar, Fatemeh Abbaszadeh, Sepideh Pourvatandoust
ABSTRACT: Fat substitutes are increasingly used in bakery products to reduce saturated and trans fat intake while maintaining sensory and structural properties. This review summarizes recent advances in...
by Marcelli Powzum Amorim, Vitória Dassoler Longo, Larissa Capeletti Romani, Helen Treichel
ABSTRACT: The increasing generation of agro-industrial and food waste poses a significant environmental challenge, but also represents an opportunity to obtain high-value biocompounds, such as enzymes. In...
by Hüseyin Boz
ABSTRACT: Cereals hold an important place in human nutrition due to their high content of numerous bioactive compounds, primarily phenolic acids. This review aims to evaluate the presence and distribution...
by Gulsun Akdemir Evrendilek, Alper Güven
ABSTRACT: Food allergies represent a growing global public health challenge arising from complex interactions among genetic predisposition, environmental exposures, dietary habits, and gut microbiota....
by Areti A. Leontiou, Aris E. Giannakas
ABSTRACT: Essential Oils (EOs) are promising natural antimicrobial and antioxidant agents for food preservation. However, their direct application is hindered by high volatility, low water solubility,...
by Vamougna Soumaoro, Moriken Sangaré, Mamady Diawara, Sékou Kouyaté
ABSTRACT: In Guinea, iron and zinc deficiencies represent a major public health problem, exacerbated by the consumption of cereal-based foods rich in phytic acid, which reduces the bioavailability of these...
by Kevin Alejandro Avilés-Betanzos, Juan Valerio Cauich-Rodríguez, Manuel Octavio Ramírez-Sucre, Marisela González-Ávila, Ingrid Mayanin Rodríguez-Buenfil
ABSTRACT: This study presents the formulation of a cookie enriched with microencapsulated polyphenols from Capsicum chinense (Habanero pepper) leaves, extracted using a green ultrasound-assisted Natural...
by Ankang Kan, Xianzhong He, Meiyu Wang, Lijing Lin, Meng Yuan, Liji Song
ABSTRACT: The high-value Tricholoma matsutake mushroom suffers from severe postharvest deterioration. This study evaluated the efficacy of hypobaric storage (618 Pa, 2 °C, 92% Relative Humidity (RH)) in...
by Universal Wiser Publisher
ABSTRACT: This article has been retracted at the request of the Editor. Owheruo JO, Edo GI, Bashir ZA, Akpoghelie PO, Agbo JJ. Quality Evaluation of Breakfast Cereal Meal Produced from Finger Millet (...
by Universal Wiser Publisher
ABSTRACT: This article has been retracted at the request of the Editor. Edo GI, Onoharigho FO, Akpoghelie PO, Akpoghelie EO, Agbo JJ, Agoh E, Lawal RA. Natural Honey (Raw Honey): Insights on Quality,...