The modern market of dairy products is quite developed, but the issue of compliance with the quality and safety of their production remains relevant. The purpose of this paper was to study the organoleptic, physicochemical and safety indicators of combined dairy products based on mare’s and cow’s milk using herbal supplements. In the course of the research, analytical and...
Drying techniques are being used more and more to extend the shelf life of industrial products. Drying could influnce the content of phenolics in food and their antioxidant activity. This study estimated the effects of different drying methods (freeze drying (FD), gradient hot air drying (GHD), and constant hot air drying (CHD)) on phenolic profiles and antioxidant activities in...
Persistent consumption of heavily fried and breaded foods over an extended period may have the potential to contribute to the development of cardiovascular, cerebrovascular diseases, and elevated blood pressure. The potential of coating using native starches (cassava, sweet potato, and corn) in batter formulation to reduce oil uptake as well as their effects on other quality...
In order to obtain amphiphilic polysaccharide self-assembly micelles, the hydrophobic modification by grafting stearic acid (SA) onto the backbone of burdock root polysaccharide (BRP) was carried out and its main physicochemical properties were characterized. The results showed that the optimal esterification conditions were as follows: reaction time of 2 h, reaction temperature...
In the present study, three varieties of kidney beans (Red Rajma (RR), Rajma Chitra (RC), and Rajma Sharmili (RS)) were physically characterized and the effect of pre-gelatinization by microwave and hot water on functional and pasting properties of flour were studied. A significant difference was observed in the physical properties of all the kidney beans, indicating that they...
Healthy eating habits are essential to prevent childhood obesity. Children’s eating habits are influenced by many factors, such as taste sensitivity and taste preferences. This study aimed to analyze the correlation between taste sensitivity, taste preference, and obesity in children. This cross-sectional study enrolled 101 healthy children aged 9–14(34 boys and 67 girls...
Leafy vegetables comprises of the majority of food intake around the world. A nuanced understanding of their phytonutrients, bioavailability and post-harvest processing will aid in understanding their utility in human health better. Plant foods have a variety of dietary phytonutrients beneficial to us. With a lot of diversity in the variety of these leafy vegetables, it is of...
In this study, we assessed the potential of maize (Zea mays) flour to serve as a substrate for the growth, metabolism, and survival of the Fresco culture cocci (Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and Streptococcus thermophilus) and Bifidobacterium spp. (B. choerinum K1/1, B. pseudolongum K4/4, B. animalis subsp. animalis J3II, B. thermophilum DSM...
Recently, microbial cellulose-based coatings and films have attracted substantial attention because of their promising uses in numerous fields, such as food packaging. The present work was designed to synthesize active microbial cellulose-based coatings and films with a comprehensive investigation of their antimicrobial and structural properties. Microbial cellulose was...
As a natural product with health benefits, tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, Huangjinya green TP, oolong TP, black TP and Pu-erh TP were used as the research objects. Our results showed that total scores of sensory evaluation of...
Tyramine is one of the most important biological amines in food, which leads to food poisoning if consumed in high amounts. In addition to food poisoning, tyramine leads to drug interactions. Foods high in tyramine can cause high blood pressure and migraines in people taking monoamine oxidase (MAO) inhibitors. Therefore, people taking MAO inhibitors should avoid foods high in...
Snack products are evolving as new carriers of functional ingredients with nutritional and health-promoting benefits. A blend of whole grains is increasingly being utilized to harness the functional potential of the grain mix. Amaranth, acha, and pearl millet grains flours were optimized using response surface methodology (RSM), to obtain optimum blends (90:5:5 and 47.98:26.68:25...
The pathogenesis of non-communicable diseases (NCDs) worldwide is closely linked to the global nutrition transition. Functional foods play a crucial role in the prevention and control of NCDs, making them an active area of research. Fermentation, which involves the biotransformation of food, enhances its digestibility and nutritional properties by releasing bioactive molecules...
Recent advancements in signal processing and computational power have revolutionized computer vision applications in diverse industries such as agriculture, food processing, biomedical, and the military. These developments are propelling efforts to automate processes and enhance efficiency. Notably, computational techniques are replacing labor-intensive manual methods for...
In recent decades, consumers, manufacturers, and researchers have been more interested in functional foods, which include probiotics, prebiotics, and postbiotics. Probiotics are live microbes that, when regulated in enough quantities, provide health benefits on the host, while the prebiotics are substrates that host microorganisms selectively use. Postbiotics are metabolites and...
Bioactive compounds in food and beverages, including fruit juices, are susceptible to degradation or oxidation during processing and storage. This vulnerability can lead to a reduction in nutritional value and overall quality of the products. The objective of this research is to explore the potential of encapsulation techniques in preserving and enhancing the nutritional value of...
Bacterial cellulose (BC) is a high-strong cellulose with high-purity produced by bacteria. The aim of this study was to explore the feasibility of using tofu soy whey as a novel and cheap culture medium to produce bacterial cellulose (BC) through the fermentation of kombucha. In this study, the statistical optimization of the culture medium for producing BC from kombucha was...
The consumption of whole grain cereals, pulses and their products, such as biscuits, is associated with protection against nutrition-related non-communicable diseases. Hence, the aim of this study was to evaluate the physicochemical qualities and in vitro starch digestibility of flours and biscuits formulated with biofortified yellow maize (M-f) and cowpea (C-f) composites, as...
Salmon aquaculture generates 80% of the total revenue of finfish aquaculture across Canada. Salmon farming is carried out in a multilevel process, and at least 60% of the total production is considered as by-products, including skin, head, viscera, trimmings, frames, bones, and roes. These by-products are an excellent source of protein, which can be converted to protein...
The aim of this research was to determine the residues of dioxins and dioxin-like polychlorinated biphenyls in cultured eel and find out the source of pollution and the distribution pattern of eels. One hundred samples of eel, 4 fodder samples, and 12 environmental samples (water, plants, and soil) were collected from 4 cities and counties in Jiangxi Province, China. The contents...
The usage of dietary supplements (DS) is a global trend that is likely influenced by sociodemographic variables and body weight status. Some individuals utilize supplements in the hopes that they may enhance their health and prevent illness. Main objective of this study is to assess knowledge and awareness about using DS among Bahraini adults. This cross-sectional study was...
Stingless bees (SLB) are insects bread many centuries ago by indigenous people and more than 500 species have already been described. Interest in SLB's propolis has grown as a way to value and preserve native bees, in addition to investigating/prospecting compounds with biological functionality (antimicrobial activity, antioxidant, etc.). The natural active compounds found in...
The physicochemical characteristics and digestibility properties of rice are greatly influenced by its genetic variability. In this study, we attempt to understand the overall quality of five traditional and popularly consumed rice varieties of Kerala. The major traits affecting the eating and cooking quality of rice such as amylose content (AC), gel consistency (GC) and...
Tempeh, yam, and sunflower's flour have been known to have antidiabetic effects, but their combined effect on the histopathology of hyperglycemic rat pancreatic cells in an enteral formula has not been proven. This study aimed to analyze the effect of GLITEROS specific-diabetes enteral formula modification based on tempeh flour, yam flour, and sunflower seed flour on the score...
To improve the control of Type 2 diabetes (T2D), this study investigated the potential benefits of an alcohol-free beer flavored with bitter gourd leaves, a plant with proven hypoglycemic properties. The high fat/streptozotocin (HFD/STZ) model was used to induce diabetes in Wistar rats as test subjects. The rats were divided into eight groups (n = 5) as follows: HP (STZ + 100...