by Food Processing Technology | Aug 3, 2022
Abstract: In Kenya, micronutrient deficiencies remain a public health challenge with deficiencies in iron, vitamin A, folate, and zinc reported. Food fortification is a cost-effective intervention to reduce micronutrient deficiencies with the potential to reach a...
by Food Processing Technology | Aug 3, 2022
Abstract: The ethanol extract of the commercial tannin Tan’Activ C, (from Castanea sativa wood), employed in oenology, was subjected to chromatography on XAD-16 affording fractions X1–X5, evaluated for total phenols content (GAE), antioxidant activity (DPPH, ORAC),...
by Food Processing Technology | Aug 3, 2022
Abstract: Analytical methods that can offer fast, cost-effective and reliable food authenticity testing at several points in the food production and retail chain are urgently requested. Targeted methods still have much to offer but it is increasingly acknowledged that...
by Food Processing Technology | Aug 3, 2022
Abstract: Foodborne diseases interfere with the socio-economic development of society, burdening the health system and damaging the national economy, tourism and trade. The globalization of food production and trade makes the food chain longer, complicating...
by Food Processing Technology | Aug 3, 2022
Abstract: Background: To evaluate the accuracy of body fat percentage (BF%) estimates from a portable, non -traumatizing ultrasound device compared to dual-energy X-ray absorptiometry (DXA) the reference technique. Subjects: A total of 63 healthy men aged from 18 to...
by Food Processing Technology | Aug 3, 2022
Abstract: Current studies on sustainability transitions of the food system (FS) are limited. The tools for assessing FS sustainability and enhancing FS performance are still lacking, highlighting the critical role of developing an assessment indicator framework for...
by Food Processing Technology | Aug 3, 2022
Abstract: Numerous liposoluble components have exhibited excellent bioactivities including antioxidant, anti-cancer, anti-inflammation and anti-aging etc.. However, their bioavailability remains rather limited due to their poor stability and solubility, which is...
by Food Processing Technology | Aug 3, 2022
Abstract: The study area located at Zawita location, Duhok province, Kurdistan region, Iraq. Five pedons were digging on catena depending on the slope degree and slope aspects. Samples were air-dried, ground, and sieved using (2) mm sieve, in order to be used for...
by Food Processing Technology | Aug 3, 2022
Abstract: The filling of a container with a free surface jet is an important step in many industries, such as the pharmaceutical or food industries. This process consists in delivering a given quantity of material in the shortest possible time. One of the challenges...
by Food Processing Technology | Aug 3, 2022
Abstract: Sugarcane juice is a nutritious, energetic and popular drink in Brazil. For its processing, the use of supercritical carbon dioxide (SC-CO2) technology as an intervention potentially capable of rendering high quality products can be considered. This study...
by Food Processing Technology | Aug 3, 2022
Abstract: Mediterranean mussels (Mytilus galloprovincialis) (Lamarck, 1819), due to their nutritional mechanisms which involve filtering huge amounts of water, are affected by seawater pollution and can host microbial diversity of environmental origin as well as...
by Food Processing Technology | Aug 3, 2022
Abstract: Sheep’s milk and cheese represent unexplored reservoirs of microorganisms’ genetic and metabolic diversity. This study aimed to characterize the microbial communities of milk and cheese from sheep of Lacaune breed, produced in the South Region of...
by Food Processing Technology | Aug 3, 2022
Abstract: In this work, a previously validated analytical methodology was applied for the simultaneous determination of 11 mycotoxins (aflatoxins [AF] B1, B2, G1 and G2, fumonisins [F] B1 and B2, ochratoxin A (OTA), zearalenone (ZEA), T-2 toxin, HT-2 toxin and...
by Food Processing Technology | Aug 3, 2022
Abstract: Mangoes comes in different sizes and consumer are often favour those with bigger, fleshy mango. Many genes are plays an important role in determining the growth, final size and shapes of the mango. To further understand the roles of genes that play roles in...
by Food Processing Technology | Aug 3, 2022
Abstract: Consumption of pasteurized cow milk is a novel behavior of humans. Pasteurization of milk, a gentle thermal processing, was introduced with the intention to reduce pathogenic bacterial growth butto protect valuable bioactive ingredients of milk. In contrast...
by Food Processing Technology | May 18, 2022
Abstract: The consumption of black garlic (BG) has been attributed to various biological functions with benefits to human health; such as antioxidant, anti-allergic, anti-diabetic, anti-inflammatory and anti-carcinogenic effects. BG is a product derived from the...
by Food Processing Technology | May 18, 2022
Abstract: Orange sweetpotato has been used as a source of betacarotene in different countries and more recently, in Brazil. Brazilians are used to consume sweetpotato roots with white flesh, purple or white skin and high dry matter content. The initial introduction of...
by Food Processing Technology | May 5, 2022
Abstract: Objective Recent researches suggest that there is a relationship between the pathogenesis of depression and serum Brain Derived Neurotrophic Factor (BDNF) levels. Therefore, the purpose of this clinical trial was to determine effect of magnesium...
by Food Processing Technology | Mar 1, 2022
Abstract: Wine is frequently reported as one of the most adulterated agro-food products worldwide. Among the traceability methods available, DNA is of particular interest providing the possibility to recognize uniquely the wine production cultivar/cultivars. Several...
by Food Processing Technology | Mar 1, 2022
Abstract: Fresh meat accounts for about 80% of China’s meat consumption. In recent years, affected by African swine fever and other epidemics, fresh meat transportation instead of living animal transportation has become an inevitable choice for the industry....
by Food Processing Technology | Sep 21, 2021
Abstract: Salad dressing is traditionally used as a seasoning to enhance the appetite of consumers due to its creamy mouthfeel and special flavour. Consumers are aware about the cholesterol level in egg yolk and fat’s type applied in dressing products. The aim of this...
by Food Processing Technology | Sep 21, 2021
Abstract: Most of food packaging is mainly petroleum based, trhough plastic precisely. These plastics bring many benefits such as protection, transportation and increasing the shelf life of food. Thus, plastic gained popularity over the years increasing its production...
by Food Processing Technology | Sep 21, 2021
Abstract: Sulforaphane (SFN) and erucin (ERN) are isothiocyanates (ITCs) bearing, respectively, methylsulfinyl and methylsulfanyl groups. Their chemopreventive and anticancer activity is attributed to ability to modulate cellular redox status due to induction of Phase...
by Food Processing Technology | Sep 21, 2021
Abstract: One of the main causes of cherry tomato postharvest loss are diseases caused by food-contaminating fungi. Currently, the use of fungicides is the main strategy to control the contamination caused by different types of fungi, but these treatments can cause...
by Food Processing Technology | Aug 17, 2021
Abstract: This study reports on 3-dimensional (3D) imaging technologies that reconstruct the shape of both live cattle and beef carcasses. The 3D imaging technology for live cattle assesses hip height (cm), fat depth (mm) and muscle score and for beef carcasses...
by Food Processing Technology | Jul 2, 2021
Abstract: This study aims to apply a current progress on the construction and sense of carbon paste sensors based on carbon nanotubes (CNTs)/ TiO2 nanocomposite for verapamil hydrochloride determination. The role affecting the behavior of ionophore, lipophilic anionic...
by Food Processing Technology | Feb 22, 2021
Abstract: This study was carried out to evaluate the nutrient composition and functional properties of dried Moringa oleifera leaves collected from two different ecological zones in Bangladesh, Joypurhat and Mymensingh. The proximate analysis revealed that M. oleifera...
by Food Processing Technology | Feb 22, 2021
Abstract: Fish is an important source of high-quality; readily digested protein in the human diet, a rich source of minerals and vitamins, and it contains lipids that are recognized as having high nutritional value. Tilapia has become the most popular aquaculture...
by Food Processing Technology | Feb 22, 2021
Abstract: Food supply chains in North America have become remarkably efficient, supplying an unprecedented variety of items at a low cost. The initial stages of the COVID-19 pandemic and the severe restrictions on dining outside the home exposed the risk of a system...
by Food Processing Technology | Apr 4, 2020
Abstract: Mustard grains are known for centuries as an important commercially condiment in all of the world with a huge variety of use and applications. Our research group has been studying this promising grain to improve its biological properties. To begin, choosing...
by Food Processing Technology | Feb 7, 2020
Abstract: Milk-derived bioactive peptides can improve the treatment of many diseases, behaving as antihypertensive, antimicrobic and antioxidant agents. This study was focused on new peptides evaluated for their antioxidant properties and mechanism of action cell...
by Food Processing Technology | Jan 16, 2020
Abstract: Enzymatic reactions refer to organic reactions catalyzed by enzymes. This review aims to enrich the documentation relative to enzymatic reactions occurring during the anaerobic degradation of residual organic substances with emphasis on the structures of...
by Food Processing Technology | Dec 30, 2019
Abstract: Obesity (OB), considered as one of the Non-Transmissible Chronic Diseases, has as its fundamental characteristics that of being prevalent at a global level, increasing in number, affecting developed and developing countries, affecting both genders, and all...
by Food Processing Technology | Oct 25, 2019
Abstract: Brucellosis is one of the most common zoonoses, which affects multiple species. Brucella suis is responsible for a substantial proportion of infections in humans. The B. suis biovar 1 infection in cattle is an emerging veterinary an public health problem....
by Food Processing Technology | Oct 25, 2019
Abstract: Neutrophils not only play a critical role in host defense by migrating to the site of infection and producing reactive oxygen species (ROS), but also mediate pathological processes involved in tissue destruction. Therefore, it is important to assess and...
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