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Showing 1-50 of 101 articles

A comparative analysis of the biochemical constituents and nutritional role of the Wild Sour Plum (Ximenia caffra) nut with commercial nuts for potential commercialisation
Mdungazi Knox Maluleke
Lerato Isobel Lekhuleni
Mabatho Moreroa
Research Open access 04 June 2024 Article: 36
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Traditional Foods: Technologies, Transformations, and Potential
Quality aspects of marula (Sclerocarya birrea) fruit, nutritional composition, and the formation of value-added products for human nutrition: a review
Isobel Lerato Lekhuleni
Ayanda Shabalala
Mdungazi K. Maluleke
Review Open access 31 May 2024 Article: 35
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Traditional Foods: Technologies, Transformations, and Potential
Potential of fish bioactive peptides for the prevention of global pandemic non-communicable disease: production, purification, identification, and health benefits
Ravi Baraiya
R. Anandan
V. Renuka
Review Open access 30 May 2024 Article: 34
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Valorization of Food Processing Waste for Value-added Products
Optimization of mature coconut water with calamansi, stevia, and turmeric using mixture design
Richard Paolo M. Aba
Myrna Benita Z. Luna
Research Open access 30 May 2024 Article: 33
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Valorization of Food Processing Waste for Value-added Products
Enhancing ergogenic performance and antioxidant benefits of red sugarcane juice through probiotic fermentation
Wan Nusrah Wan Mansor
Nurul Solehah Mohd Zaini
Muhamad Hafiz Abd Rahim
Research Open access 28 May 2024 Article: 32
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Advances in Food Processing Towards a Healthy and Sustainable World
X-ray screening of donated wild game is insufficient to protect children from lead exposure
Eric J. Buenz
Gareth J. Parry
Brent A. Bauer
Brief Communication Open access 24 May 2024 Article: 31
Optimization and production of dairy-cereal grain-based probiotic beverage powder and its probiotic survivability under simulated gastric and pancreatic conditions
Kamalesh Kumar Meena
Neetu Kumra Taneja
Ankur Ojha
Research Open access 21 May 2024 Article: 30
Extraction of phenolic compounds with antioxidant activity from olive pomace using natural deep eutectic solvents: modelling and optimization by response surface methodology
Leandro Cabrera
Lucía Xavier
Berta Zecchi
Research Open access 21 May 2024 Article: 29
Enhancing nutritional profile, antioxidant capacity, sensory characteristics, and shelf life of coconut snowball (Naru) through Borassus flabellifer endosperm substitution
Sarita Roy
Tanmay Sarkar
Runu Chakraborty
Research Open access 16 May 2024 Article: 28
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Traditional Foods: Technologies, Transformations, and Potential
Bioactive compounds from micro-algae and its application in foods: a review
Siddhnath
Vijay Kumar Reddy Surasani
Kirankumar Gopalbhai Baraiya
Review Open access 11 May 2024 Article: 27
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Microalgal Bioactive Compounds for Formulation of Functional Food
Application and evaluation of plant-based edible active coatings to enhance the shelf-life and quality attributes of Jara lebu (Citrus medica)
Md. Mahfuzur Rob
Md. Mahfujul Haque Pappu
Md. Fahad Jubayer
Research Open access 09 May 2024 Article: 26
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Traditional Foods: Technologies, Transformations, and Potential
Status of postharvest papaya anthracnose (Colletotrichum gloeosporioides) in Assosa Zone, Western Ethiopia
Muluken Getnet
Kumlachew Alemu
Binyam Tsedaley
Research Open access 02 May 2024 Article: 25
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Challenges in the Agri-Food Industry under Global Sustainability Strategies
Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage
Mohammad Afzal Hossain
Md. Mozammel Hoque
Tanvir Ahmed
Research Open access 22 April 2024 Article: 24
Food security and dietary diversity patterns amongst female handloom workers: a cross sectional study from Kerala, India
Devika Nair
Arti Muley
Research Open access 16 April 2024 Article: 23
Feature extraction for artificial intelligence enabled food supply chain failure mode prediction
H. Trollman
Research Open access 06 April 2024 Article: 22
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The Role of Artificial Intelligence (AI) in Food Security
Free amino acids profile of pulp of Saba senegalensis (A.DC.) Pichon fruit in the three climatic areas of Burkina Faso
Konan K. Toussaint Yao
Marius K. Somda
Mamoudou H. Dicko
Research Open access 04 April 2024 Article: 21
Emerging techniques for the processing of food to ensure higher food safety with enhanced food quality: a review
Harsh B. Jadhav
Pintu Choudhary
Review Open access 02 April 2024 Article: 20
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Advances in Food Processing Towards a Healthy and Sustainable World
Perceptions of veterinary extension staff regarding poultry feed and ingredients in selected districts of Uganda: a qualitative study
Daniel Kizza
Samuel Okello
Agricola Odoi
Research Open access 19 March 2024 Article: 19
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Challenges in the Agri-Food Industry under Global Sustainability Strategies
Synergism of sonication and microwave on phytochemical and physicochemical capacity of sugarcane-mint blend juice
Ashiq Hussain
Syeda Ayesha Batool
Sameh A. Korma
Research Open access 12 March 2024 Article: 18
Evaluation and health risk assessment of phthalates in Okpa (cow pea pudding) packaged and cooked with polyethene bags in Nsukka, Enugu state, South-East Nigeria
Ekene John Nweze
Amarachukwu Vivian Arazu
Adaude Euphemia Amalunweze
Research Open access 07 March 2024 Article: 17
Nutritional values of ready-to-eat snacks available in the Indian E-market—a comparative study based on the health star rating system
Baidaa Alhalabi
Alex Joseph
Padma Venkatasubramanian
Research Open access 04 March 2024 Article: 16
Persistence of folk dishes in the Coastal Cilento's Culinary Culture: an ethnogastronomic approach
Riccardo Motti
Danilo Ercolini
Anna De Magistris
Research Open access 29 February 2024 Article: 15
Combined peracetic acid: power ultrasound disinfection process enhances bioactive compounds and preserves quality attributes of fresh-cut lettuce (cv. Vera)
M. Irazoqui
M. Colazzo
P. Lema
Research Open access 29 February 2024 Article: 14
A-priori modelling of selected physico-chemical properties of Malbec V. Vinifera specie Alphonse Lavallee variety of black grape juice
Mrudav K. Raval
Uday S. Annapure
Debashis Kundu
Research Open access 27 February 2024 Article: 13
Evaluation of aflatoxin content in “Cheka” (traditional beverage in South-Western Ethiopia) and its major ingredient (maize)
Kefita Kashala Kayola
Solomon Genet Gebre
Amanuel Dubale Kussia
Research Open access 26 February 2024 Article: 12
Measurement of antioxidant synergy between phenolic bioactives in traditional food combinations (legume/non-legume/fruit) of (semi) arid regions: insights into the development of sustainable functional foods
Tripti Joshi
Kartik Agrawal
Pankaj Kumar Sharma
Research Open access 22 February 2024 Article: 11
Nutritional quality and microbial diversity of Chhurpe from different milk sources: an ethnic fermented food of high-altitude regions of the Western Himalayas
Sahdev Choudhary
Kumari Shanu
Vidyashankar Srivatsan
Research Open access 22 February 2024 Article: 10
Part of 1 collection:

New Foods: Chemistry and Engineering
Characterization of carotenoids, proximal analysis, phenolic compounds, anthocyanidins and antioxidant capacity of an underutilized tuber (Tropaeolum tuberosum) from Bolivia
Grover Castañeta
Daniela Miranda-Flores
J. Mauricio Peñarrieta
Research Open access 19 February 2024 Article: 9
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Antioxidants in Food
Determinants of adoption of climate smart agricultural technologies in wheat production in Arsi Zone, Oromia Region of Ethiopia
Mustefa Bati Geda
Jema Haji
Fresenbet Zeleke
Research Open access 19 February 2024 Article: 8
Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components
Vinny Kohli
Siddhartha Singha
Review Open access 15 February 2024 Article: 7
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Plant-based Protein Food Products
Antioxidant and anti-glycation activity of eight Moroccan honeys from different botanical origins
Houssam Lakhmili
Karima Warda
Abdellatif Hafidi
Research Open access 01 February 2024 Article: 6
Part of 1 collection:

Antioxidants in Food
Bio-actives and COVID-19: a production of sustainable fermented ginger beer and probiotic fruit drinks as a plausible approach for boosting the immune system
Sanket K. Gaonkar
Zakiya Nadaf
Sunita Borkar
Review Open access 29 January 2024 Article: 5
Characterization of wild yeasts isolated from cereal sourdoughs and their potential for leavening wheat dough
Melaku Mekonen Kasegn
Getachew Tafere Abrha
Yisehak Tsegaye Redda
Research Open access 09 January 2024 Article: 4
Assessment of different solvents effect on bioactive compounds, antioxidant activity and nutritional formation of red seaweed, Gracilariopsis longissima, from Bay of Bengal, Bangladesh
Mousumi Akhter
Md. Rahamat Ullah
Yahia Mahmud
Research Open access 04 January 2024 Article: 3
Cybersecurity 4.0: safeguarding trust and production in the digital food industry era
Adel Alqudhaibi
Ashish Krishna
Konstantinos Salonitis
Case Study Open access 04 January 2024 Article: 2
Part of 1 collection:

The Role of Artificial Intelligence (AI) in Food Security
Food Security: The impact of migrants and remittances in Sri Lanka
R. Jayaweera
R. Verma
Research Open access 04 January 2024 Article: 1
Part of 1 collection:

Challenges in the Agri-Food Industry under Global Sustainability Strategies
Advancing post-harvest fruit handling through AI-based thermal imaging: applications, challenges, and future trends
P. Pathmanaban
B. K. Gnanavel
S. Sathiyamurthy
Review Open access 21 December 2023 Article: 27
Non-thermal processing as a preservation tool for health-promoting beverages
G. C. Jeevitha
R. Saravanan
S. Venkat Kumar
Review Open access 18 December 2023 Article: 26
Health risks of potentially toxic metals in cereal-based breakfast meals in the Kumasi Metropolis, Ghana
Priscilla Akwaboah Oduro
Gloria Ankar-Brewoo
Godfred Darko
Research Open access 14 December 2023 Article: 25
Development of micronutrient dense composite flour for routine enrichment of complementary foods for children 6–24 months old in Acholi sub-region of Uganda
Aliet Mmbone Ugada
Lawrence Okidi
Duncan Ongeng
Research Open access 11 December 2023 Article: 24
Factors influencing droplet size in pneumatic and ultrasonic atomization and its application in food processing
Mariola Camacho-Lie
Oscar Antonio-Gutiérrez
Nelly Ramírez-Corona
Review Open access 07 December 2023 Article: 23
Physical characteristics, nutritional composition and acceptability of gluten-free crackers produced from germinated pearl millet (Pennisetum glaucum), defatted-sesame seed (Sesamum indicum) and defatted-tigernut (Cyperus esculentus) composite flours
Sarafa Adeyemi Akeem
Balikis Oluwakemi Mustapha
Olaide Akinwunmi Akintayo
Research Open access 20 November 2023 Article: 22
Acylated and non-acylated anthocyanins as antibacterial and antibiofilm agents
Ethel Jeyaseela Jeyaraj
Gayan Chandrajith Vidana Gamage
Wee Sim Choo
Review Open access 17 November 2023 Article: 21
Representations of Ecuadorian cuisine in the coast and the highlands regions through the free listing technique
Marlene Rojas-Le-Fort
Isabel Patricia Valdivieso-López
Rodrigo Duarte-Casar
Research Open access 13 November 2023 Article: 20
Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers
Sofia Nadhirah Mohd Fazla
Anis Asyila Marzlan
Aliah Zannierah Mohsin
Research Open access 02 November 2023 Article: 19
Impact of different processing techniques (chemical, heating and sonication) on physicochemical and microbial characterization of kinnow-whey based beverage
Farzana Siddique
Ashiq Hussain
Amer Ali Mahdi
Research Open access 23 October 2023 Article: 18
Solar and open sun drying of untreated and pretreated banana stalk chips biomass: a sustainable processing of biomass using renewable solar energy
Oluseye Omotoso Agbede
Ifeoluwa Solomon Odewale
Opeyeolu Timothy Laseinde
Research Open access 19 October 2023 Article: 17
Nutritional diversity and food potential of indigenous pigmented rice landraces from Koraput regions of Eastern Ghats
Debabrata Panda
Kalpna Rani
Sangram K. Lenka
Research Open access 16 October 2023 Article: 16
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Advances in Food Processing Towards a Healthy and Sustainable World
Drivers of crop commercialization in central and southern Oromia, Ethiopia
Tamrat Gebiso
Mengistu Ketema
Getachew Leggesse
Research Open access 12 October 2023 Article: 15
Physical properties of defatted and extruded black soldier fly (Hermetia illucens) larvae-based aqua-feed using a twin-screw extruder
Bernard Edah
Olufemi David Owolabi
Research Open access 28 September 2023 Article: 14