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Recent advancements in cross-linked starches for food applications- a review Int. J. Food Prop. (IF 2.9) Pub Date : 2024-03-06 Sneh Punia Bangar, K.V. Sunooj, Muhammed Navaf, Yuthana Phimolsiripol, William Scott Whiteside
The industrial food applications of native starches are limited due to their limited resistance to shear, susceptibility to thermal decomposition, and high tendency for retrogradation. Cross-linkin...
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Non-destructive prediction of hazelnut and hazelnut kernel deformation energy using machine learning techniques Int. J. Food Prop. (IF 2.9) Pub Date : 2024-03-03 Mehmet Kayakuş, Onder Kabas, İ̇lker Ünal, Serdar Paçacı, Mirela - Nicoleta Dinca
The hazelnut possesses a significant economic value and is extensively consumed on a global scale. Physico-mechanical properties such as linear dimensions, deformation, force, stress, and energy pl...
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Development and storage stability studies of functional fruit and vegetable-based drinks incorporated with polyphenols extracted from herbs and spices Int. J. Food Prop. (IF 2.9) Pub Date : 2024-02-27 Kaneez Fatima, Saima Tehseen, Faiza Ashfaq, Ahmad Bilal, Muhammad Zubair Khalid, Waseem Khalid, Felix Kwashie Madilo
The study was designed to develop functional cucumber and pomegranate based ready-to-serve (RTS) drink as thirst quencher. To boost antioxidant activity and to add natural preservation to the drink...
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Fast and non- destructive multivariate test method to predict bread wheat grain major quality parameters Int. J. Food Prop. (IF 2.9) Pub Date : 2024-02-26 Yadesa Abeshu, Cherinet Kasahun
For decades researches have been conducted in Ethiopia to improve wheat productivity and quality. This involved extensive selection of breeding lines based on agronomic and laboratory data from num...
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Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis Int. J. Food Prop. (IF 2.9) Pub Date : 2024-02-23 Mergim Mestani, Medin Zeqiri, Pajtim Bytyçi, Rozeta Hasalliu, Elena Kokthi, Ibrahim Mehmeti, Waseem Khalid, Nasser A Al-Shabib, Muhammad Zubair Khalid, Felix Kwashie Madilo, Emmanuel Letsyo
Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessity for stringent regulatory oversight to maintain freshness and meet increasing consumer and industr...
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Exploring protein derivative profiles in cheese whey through native Candida tropicalis fermentation Int. J. Food Prop. (IF 2.9) Pub Date : 2024-02-22 Gemilang Lara Utama, Faysa Utba, Vivi Fadilla Sari, Siti Nurmilah, Yana Cahyana, Roostita L. Balia
Native yeasts produce most peptides and amino acids from cheese whey fermentation. The research aimed to determine the protein, peptides, and amino acid profiles regarding whey fermentation by spon...
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Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives Int. J. Food Prop. (IF 2.9) Pub Date : 2024-02-23 Muhammad Usman, Amna Sahar, Muhammad Haseeb Ahmad, Muhammad Issa Khan, Muhammad Faizan Afzal, Hafiz Ubaid Ur Rahman, Muhammad Azhar Ali, Waseem Khalid, Muhammad Zubair Khalid, Felix Kwashie Madilo
The present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and c...
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Particle size and concentration of ground rice on tribological properties and in vitro starch digestibility of rice porridge Int. J. Food Prop. (IF 2.9) Pub Date : 2024-02-04 Siriporn Tanjor, Sunsanee Udomrati, Aunchalee Aussanasuwannakul
Rice porridge is a food for general consumption; however, it may vary in food texture and starch digestibility depending on particle sizes and concentrations. This study investigated the tribologic...
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Phytochemical analysis, antioxidant, antimicrobial, and toxicity studies of Schima wallichii growing in Nepal Int. J. Food Prop. (IF 2.9) Pub Date : 2024-02-04 Deepa Shrestha, Akash Budha Magar, Sangita Pakka, Khaga Raj Sharma
The present study focuses on qualitative and quantitative phytochemical and biological analysis in bark and leaf extracts of Schima wallichii growing in Gulmi, Nepal. TPC and TFC were measured usin...
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Milk protein based encapsulation of probiotics and other food material: comprehensive review Int. J. Food Prop. (IF 2.9) Pub Date : 2024-02-04 Atka Afzal, Muhammad Afzaal, Farhan Saeed, Yasir Abbas Shah, Muhammad Ahtisham Raza, Mujahid Hassan Khan, Aasma Asghar, Noor Akram, Huda Ateeq, Degnet Teferi Asres
Encapsulation plays a vital role in the food industry, known for its multifunction constituents’ preservation, covering undesirable food components (taste, color, flavor), nutritional and functiona...
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Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters Int. J. Food Prop. (IF 2.9) Pub Date : 2024-01-31 Humaira Ashraf, Iahtisham-Ul-Haq, Masood Sadiq Butt, Gulzar Ahmad Nayik, Seema Ramniwas, Teferi Damto, Sulaiman Ali Alharbi, Mohammad Javed Ansari
The citrus processing industry generates around 50% fruit waste, encompassing peels, pulp, seeds, and other residues. Citrus peel, among these by-products, contains significant amounts of bioactive...
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Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability Int. J. Food Prop. (IF 2.9) Pub Date : 2024-01-30 Edy Subroto, Zaida Zaida, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng, Fathi Rahmawati
Iron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated...
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Physicochemical and bioactive traits of black chickpea (Cicer arietinum) as affected by germination-induced modifications Int. J. Food Prop. (IF 2.9) Pub Date : 2024-01-21 Noor Shahid, Iahtisham- Ul-Haq, Gulzar Ahmad Nayik, Seema Ramniwas, Teferi Damto, Sulaiman Ali Alharbi, Mohammad Javed Ansari
Foods with higher bioactive activities are being sought as a potential tool to prevent lifestyle-related disorders. In this context, germinated foods are preferred over conventional foods as they a...
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An overview of the nutritional and therapeutic properties of amaranth Int. J. Food Prop. (IF 2.9) Pub Date : 2024-01-21 Moazma Sattar, Farhan Saeed, Muhammad Afzaal, Amara Rasheed, Aliha Asif, Sadia Sharif, Muzzamal Hussain, Hafiz Asad Ur Rehman, Muhammad Ahtisham Raza, Haroon Munir, Entessar Al Jbawi
Amaranthus spp. was found a few centuries back as a highly auspicious plant species that might yield significant unsaturated fat, protein, and several other beneficial ingredients. Since that day, ...
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Antidiabetic medicinal plants from the Chenopodiaceae family: a comprehensive overview Int. J. Food Prop. (IF 2.9) Pub Date : 2024-01-21 Nezar Cherrada, Ahmed Elkhalifa Chemsa, Noura Gheraissa, Abdelmalek Zaater, Bilal Benamor, Ahmed Ghania, Bouras Yassine, Abdelbasset Kaddour, Muhammad Afzaal, Aasma Asghar, Farhan Saeed, Degnet Teferi Asres
Diabetes is a chronic disease that has affected millions of people worldwide. The current treatments for diabetes, such as insulin therapy and oral medications, have limitations, including adverse ...
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Physical, morphological, and mechanical properties of raw and steamed cashew nuts (Anacardium occidentale L.) Int. J. Food Prop. (IF 2.9) Pub Date : 2024-01-21 Anderson Sanchez, Hernan Camilo Pacheco Barragán, Javier Urbano-T, Camilo Ayala-Garcia, Oscar Alberto Alvarez Solano, Alejandro Maranon, Alicia Porras, Camilo Hernandez
Cashew (Anacardium occidentale L.) plays an important role in global agriculture, particularly in commercializing the cashew kernel. Nevertheless, kernel extraction poses a challenge due to the nut...
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Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic Int. J. Food Prop. (IF 2.9) Pub Date : 2024-01-17 Vira Putri Yarlina, Tiara Azzahra Rusmana, Zaida, Mohamad Djali, Robi Andoyo, Sumanty Debby Moody, Mohd Nizam Lani
Coating materials and fluctuations in inlet temperature are crucial components of the encapsulation process, with both factors affecting the physical, chemical, and functional qualities. Therefore,...
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Exploring the health benefits and utility of carrots and carrot pomace: a systematic review Int. J. Food Prop. (IF 2.9) Pub Date : 2024-01-09 Ali Ikram, Areeba Rasheed, Ammar Ahmad Khan, Rabbia Khan, Muhammad Ahmad, Reeja Bashir, Mohamed Hassan Mohamed
The carrot is a root vegetable well-known for its high nutritional content and health advantages. It is well known for its strong antioxidant content, particularly carotenoids, which have been link...
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Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-25 Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska
Oats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic ...
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Assessment of physicochemical parameters, and antioxidant properties of mango concentrate during different storage intervals Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-22 Muhammad Samiullah Awan, Asif Ahmad, Waseem Khalid, Muhammad Zubair Khalid, Ionica Coţovanu, Farhan Afzal, Suliman Yousef Alomar, Shazia Yaqub, Manal Hadi Ghaffoori Kanaan, Sura Saad Abdullah, Felix Kwashie Madilo
Pakistan is one of the biggest mango producing country in the world. Post-harvest losses of mango occur due to lack of storage facilities. Mango can be converted into concentrate to utilize it for ...
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Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-21 Sara Marimon-Valverde, Sebastián Lainez-Ramirez, José-Uriel Sepúlveda-Valencia, Alejandro Mejia-Villota, Eduardo Rodriguez-Sandoval
Reducing ice cream fat content without losing its quality characteristics is a nutritional requirement of many consumers and it is a challenge for the ice cream industry. The objective of this stud...
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An updated comprehensive review of the therapeutic properties of Chamomile (Matricaria chamomilla L.) Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-21 Wasim Akram, Sakeel Ahmed, Mohd Rihan, Swamita Arora, Mohammad Khalid, Sameer Ahmad, Faraz Ahmad, Shafiul Haque, Rahul Vashishth
Neurological and cardiovascular illnesses, cancers, metabolic disorders, and microbial infections result in deaths of millions of people globally. Recent researches have intensely been directed at ...
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Efficacy and anti-inflammatory properties of low-molecular-weight fucoidan in patients with atopic dermatitis: a randomized double-blinded placebo-controlled trial Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-20 Huei-Ling Shih, Pin-Han Wang, I-Hsin Shih, Sindy Hu, Jr-Rung Lin, Pei-Yu Hsu, Sien-Hung Yang
Atopic dermatitis (AD) is a chronic recurrent inflammatory skin disease. Fucoidans are reportedly effective in treating AD; however, their clinical efficacy requires further exploration. This study...
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Advances for anti-inflammatory ingredients and activities of Fuzi (lateral root of Aconitum carmichaelii Debx.) Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-19 Zufeng Zhang, Weiwei Zhou, Yuxin Zhang, Yuanyuan Hu, Junyu Mou, Xuefeng Wang, Ling Liu, Wei Zheng
The rising prevalence and detrimental impact of inflammatory diseases have spurred the exploration of novel therapeutic approaches to tackle these conditions. Fuzi, lateral root of Aconitum carmich...
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Chemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varieties Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-19 Wichian Sangwongchai, Maysaya Thitisaksakul, Nitchakarn Sriwattana, Suphatta Phothiset, Duangkamon Sakloetsakun, Anoma Dongsansuk
Thai indigenous rice varieties provide valuable genetic resources due to their environmental resilience, but it is yet to be elucidated whether their endosperm starches are suitable for whole grain...
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Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-12 Nur Hamizah Hamid, Namasivayam Navaranjan
We aimed to explore the physiochemical and microbiological attributes of cooked chicken sausages, incorporating sesame seeds, whey protein isolate (WPI), and guar gum (GG) as non-meat replacers. Bo...
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Vitamin B complex, amino acid profile and bioactive properties of newly developed rye variants Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-12 Ali Ikram, Farhan Saeed, Muhammad Afzaal, Javed Iqbal, Mohamed Hassan Mohamed
This study was designed to investigate the amino acid profile, vitamin B complex, and bioactive properties present in recently cultivated rye variants in Pakistan. The four rye variants, named as G...
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Edible insects exert a high potential renal acid load to the human kidneys Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-12 Maximilian Andreas Storz, Roman Huber
The potential renal acid load (PRAL) describes the capacity of a food to produce acid or base in the human body. The long-term consumption of high-PRAL diets induces a chronic low-grade metabolic a...
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Corn harvesting time based on growth curve and antioxidant enzyme activity Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-16 Xing Jin, Zhe Liu, Wenfu Wu
China has a large population and is also a big agricultural country. Food security is an important strategic issue related to China’s national economy and people’s livelihood. Corn is one of the ma...
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Potential stabilization effect of native and modified anchote (Coccinia abyssinica) starches in tomato sauce Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-16 Gebremichael Gebremedhin Hailu, Habtamu Admassu
Starch is a prevalent functional component in food processing because due to its thickening capabilities. The aim of this study was to assess the potential stabilization effects of native, heat-mo...
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Characteristics of nanocomposite film based on elephant foot-yam starch (Amorphophallus paeoniifolius) with different nanocrystalline cellulose concentration Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-06 Heni Radiani Arifin, Zain Adisti Mauliani, Putri Widyanti Harlina, Edy Subroto, Rossy Choerun Nissa, Asad Nawaz
Bionanocomposite film is composed of renewable materials such as polymer with the addition of nanofiller in the form of nanocrystal cellulose (NCC). Biopolymer serves as a matrix, while nanofiller ...
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Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-08 Heny Herawati, Elmi Kamsiati, Diana Nur Afifah, Eni Kusumaningtyas, Muchamad Bachtiar, Sunarmani, Iceu Agustinisari
GABA (Gamma Amino Butyric Acid) is a non-protein amino acid that is beneficial to health. Tempeh is a fermentation product with GABA and antioxidant components that contribute to its health-promoti...
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Nutraceutical properties and secondary metabolites of quinoa (Chenopodium quinoa Willd.): a review Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-05 Shivani Ranjan, Sumit Sow, Mainak Ghosh, Smruti Ranjan Padhan, Sanjay Kumar, Harun Gitari, Akello Mirriam, Dibyajyoti Nath
Quinoa is a food grain crop that has gained popularity in recent years due to its high nutrient content, phytochemical qualities, and health advantages. Quinoa grain has a high concentration of ami...
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Potential industrial and nutritional applications of shrimp by-products: a review Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-04 Abuzar, Hafiz Rizwan Sharif, Mian Kamran Sharif, Rizwan Arshad, Abdur Rehman, Waqas Ashraf, Aiman Karim, Kanza Aziz Awan, Husnain Raza, Waseem Khalid, Turky Omar Asar, Mayada Ahmad Al-Sameen
Asia is the largest producer of shrimp, accounting for 70% of the global cultured production. The market for shrimp has a high demand and the by-products from shrimp processing make up 40–60% of th...
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Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-01 Hao Chen, Yaxin Hou, He Huang, Yue Sun, Yashuai Wu, Jiaxin Hong, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Baoguo Sun
The aging process is crucial to improve the harmony and fullness of the flavor of baijiu. Nevertheless, the traditional aging process consumes space and times and significantly increased the loss o...
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Recent advances in extraction methodologies for the valorization of mango peel wastes Int. J. Food Prop. (IF 2.9) Pub Date : 2023-12-01 G C Jeevitha, Siva Ramamoorthy, Faraz Ahmad, R Saravanan, Shafiul Haque, Esra Capanoglu
Mango is an important tropical edible fruit having economic importance, which is cultivated mainly in India (36.6%). It contains various macronutrients, micronutrients, antioxidants, and other bioa...
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Comparison of ANN and ANFIS modeling for predicting drying kinetics of Stevia rebaudiana leaves in a hot-air dryer and characterization of dried powder Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-27 Baldev Singh Kalsi, Sandhya Singh, Mohammed Shafiq Alam, Gagandeep Kaur Sidhu
In this investigation, the drying of Stevia rebaudiana leaves was carried out in a lab scale convective hot-air dryer at a varying temperature of 30–80°C to analyze the drying behavior, fit mathema...
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Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-27 Zhiqing Zhang, Pei Gao, Qixing Jiang, Zifeng Zhang, Xiaojing Zhang, Fang Yang, Peipei Yu, Shaoquan Liu, Xia Wenshui
In this study, a high-calcium and high-amino acid fish frame hydrolyzate (FFH) was prepared from channel catfish (Ictalurus punetaus) through ultrasound-assisted enzymatic hydrolysis (UAEH). A 4-fa...
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Contact toxicity and repellent activity of essential oils from Alpinia zerumbet cv. ‘Variegata’ against stored product insects Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-30 Jia-Zhu Wang, Yuan-Tong Qi, Jia-Wei Zhang, Chao Fei, Yi-Kai Yuan, Shu-Shan Du
Alpinia zerumbet cv. ’Variegata’, as a special spice, has attracted social attention for its potential to replace synthetic chemicals as insecticides and repellents in food protection. In this work...
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Survivability of Lactobacillus rhamnosus under stressed conditions as affected by taro starch (Colocasia esculenta) encapsulation Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-28 Waqas Zubair, Muhammad Afzaal, Farhan Saeed, Aftab Ahmed, Huda Ateeq, Noor Akram, Yasir Abbas Shah, Aasma Asghar, Salim Manoharadas, Asad Nawaz, Degnet Teferi Asres
In the current study, taro starch was extracted and used for the encapsulation of probiotics to prolong their viability under stressed conditions. Taro starch and sodium alginate were used as wall ...
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Anticancer perspectives of genistein: a comprehensive review Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-27 Hammad Naeem, Ushna Momal, Muhammad Imran, Muhammad Shahbaz, Muzzamal Hussain, Suliman A. Alsagaby, Waleed Al Abdulmonem, Maryam Umar, Ahmad Mujtaba, Ahmed H. El-Ghorab, Mohammed M. Ghoneim, Mohamed E. Shaker, Mohamed A. Abdelgawad, Entessar AL JBawi
There is a significant load of degenerative and chronic illnesses, especially cancer, which is one of the main reasons for morbidity and death globally. Polyphenolic phytochemicals found in many pl...
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Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-27 Sidra Akram, Aftab Ahmed, Muhammad Afzaal, Farhan Saeed, Ali Ikram, Aasma Asghar, Salim Manoharadas, Asad Nwaz, Degnet Teferi Asres
This study evaluated the iron-rich Nutri bar’s effect on iron-deficient females. Iron-rich Nutri-bars made with spinach powder and chickpea flour. The physicochemical profile of the bars was measur...
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Quality properties of Chinese Sichuan-style sausages as affected by Chinese red wine, yellow rice wine and beer Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-23 Yan Dai, Ying Yuan, Jing-Xia Chen, Shu-Yan Chen, Chun-Hong Li, Yue Huang, Hai-Jun Chang
The objective of this research was to investigate quality properties of Chinese Sichuan-style (CSS) sausages treated with Chinese red wine (RW), yellow rice wine (YR) and Chinese beer (CB). The CSS...
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Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-21 Shengru Yang, Yinchen Hou, Jihong Huang, Qiushuang Zhang, Aimei Liao, Xiaolin Shen, Xiaoqing Yuan, Mengxing Lu
Organic selenium has been widely studied for its ability to better fulfill the physiological functions of selenium. In this study, a novel organic selenium (wheat protein hydrolyzate chelated selen...
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Nutritional and functional properties of kefir: review Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-22 Komal Saleem, Ali Ikram, Farhan Saeed, Muhammad Afzaal, Huda Ateeq, Muzammal Hussain, Awais Raza, Amara Rasheed, Aasma Asghar, Mohd Asif Shah
Kefir is a popular and indigenous fermented product that possess various health claims. Kefir grains with varied bacteria are utilized as starters for kefir production of popular genra including La...
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Non-destructive Identification of the geographical origin of red jujube by near-infrared spectroscopy and fuzzy clustering methods Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-22 Caiping Hu, Hongjia Xu, Zhaoming Fu, Bin Wu, Rui Zhang, Chenhong Zhi
The red jujube quality is closely associated with its place of origin. In order to quickly and easily identify the geographical origin of red jujube, the classification of red jujube samples’ near-...
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Inner cyclic cooling aeration on stored maize in large commercial warehouses in Northeast China Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-23 Kai Chen, Wenfu Wu, Zhe Liu, Jingfeng Shi, Bo Feng, Cheng Ran
Controlling grain temperatures is the main approach employed in large commercial warehouses to maintain quality and prevent infestation by insects and fungi. Large commercial warehouses in northeas...
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Correction Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-14
Published in International Journal of Food Properties (Vol. 26, No. 2, 2023)
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Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-12 Iqra Masood, Sana Noreen, Komal Raza, Waseem Khalid, Muhammad Abdul Rahim, Khalid Abdelsamea Mohamedahmed
PCOS is the most prevalent female endocrine disorder and is characterized by polycystic ovaries, hyperandrogenism, and protracted anovulation. In PCOS, obesity, low-grade chronic inflammation, and ...
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Utilization of mango seed oil as a cocoa butter replacer for the development of innovative chocolate Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-12 Suleman Abbas, Muhammad Shahbaz, Shabbir Ahmad, Muhammad Imran, Hammad Naeem, Muzzamal Hussain, Ahmed Mujtaba, Khuram Mubeen, Muhammad Inam Afzal, Qaiser Akram, Zarena Mushtaq, Mohamed A. Abdelgawad, Mohammed M. Ghoneim, Mohamed E. Shaker, Entessar AL JBawi
Chocolate is the most popular food type and flavor in this world. The key ingredient in many chocolate products is cocoa butter due to its unique fatty acid profile. Due to the expensive nature of ...
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Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-09 Putri Widyanti Harlina, Vevi Maritha, Fang Geng, Edy Subroto, Tri Yuliana, Raheel Shahzad, Jing Sun
Lipidomics is a rapidly expanding field of study that provides a comprehensive approach to the analysis of lipids in meat and fish food products. Lipidomics has become an important tool for evaluat...
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Cereal and legume protein edible films: a sustainable alternative to conventional food packaging Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-09 Alejandra Linares-Castañeda, Xariss Miryam Sánchez-Chino, Yolanda de las Mercedes Gómez y Gómez, Cristian Jiménez-Martínez, Jorge Martínez Herrera, María Stephanie Cid-Gallegos, Luis Jorge Corzo-Ríos
The food industry faces significant challenges in generating biodegradable materials for packaging food. Studies on the production of edible films and coatings based on macromolecules such as carbo...
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A comparative study of high-pressure processing and thermal processing techniques on characteristics and microbial evaluation of orange juice Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-09 Saadia Ambreen, Muhammad Umair Arshad, Ali Imran, Muhammad Afzaal, Felix Kwashie Madilo
This study investigates the impact of thermal and high-pressure processing on the quality indicator of orange juice and its storage stability. The pressure was applied at 400 MPa and 600 MPa for 3,...
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A review on various extraction and detection methods of bio-functional components from microgreens: food applications and health properties Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-06 Aqeela Sehrish, Iqra Majeed, Eliasse Zongo, Hudda Ayub, Hamad Rasul, Muhammad Abdul Rahim, Fahad AL-Asmari
The current review investigates the effects of microgreens on human health and their use in different food items. In recent decades, various extraction methods, such as cold pressing, supercritical...
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Exploring Untargeted metabolomics for halal authentication of Triceps brachii, Longissimus Dorsi, and Biceps femoris of meat muscles Int. J. Food Prop. (IF 2.9) Pub Date : 2023-11-01 Vevi Maritha, Putri Widyanti Harlina, Ida Musfiroh, Mohamad Rafi, Fang Geng, Muchtaridi Muchtaridi
The demand for authentic meat has increased due to the growing consumption of halal meat. In this study, a combined metabolomics and chemometrics approach was employed to authenticate beef and pork...
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Study on the non-enzymatic electrochemical glucose quantitative detection method in Na2S2O3 neutral solution environment Int. J. Food Prop. (IF 2.9) Pub Date : 2023-10-31 Jingyu Zhang, Yaping Xie, Wenhui Han, Guohua Hui, Yue Zheng, Qiansheng Ye, Yuxuan Xu, Qi Lv, Chengxiang Yong, Yongzhi Lai, Xinao Shen, Peng Wu
In order to find a green and safe solution as the base solution for the quantitative detection of glucose, the neutral solution Na2S2O3 was selected as the base solution. A three-electrode electroc...
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Potential protein phycocyanin: an overview on its properties, extraction, and utilization Int. J. Food Prop. (IF 2.9) Pub Date : 2023-10-31 Sonia Morya, Vijay Kumar Chattu, Waseem Khalid, Muhammad Zubair Khalid, Azhari Siddeeg
Cyanobacteria capable of oxygenic photosynthesis uses multiple pigments to efficiently convert light radiation energy to chemical energy in the form of ATP (Adenosine Tri-phosphate). A crucial pigm...
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Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid Int. J. Food Prop. (IF 2.9) Pub Date : 2023-10-31 Muhammad Shafique, Muhammad Rashid, Sami Ullah, Ishtiaq Ahmad Rajwana, Ambreen Naz, Kashif Razzaq, Muzzamal Hussain, Mohamed A. Abdelgawad, Ahmed H. El-Ghorab, Mohammed M. Ghoneim, Mohamed E. Shaker, Muhammad Imran, Entessar Al Jbawi
In the current study, the most effective concentrations of moringa leaf extract (MLE), aloe vera gel (AV gel), ascorbic acid (1 mM) and oxalic acid (5 mM) were used. Physically mature fruits harves...
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Optimizing brewing beer production using Aspergillus oryzae solid-state fermentation of sorghum koji as an adjunct Int. J. Food Prop. (IF 2.9) Pub Date : 2023-10-30 Shin-Mei Lee, Zi-Ying Chen, Shiann-Cherng Sheu, Chih-Wei Chen
This study employed solid-state fermentation (SSF) to substitute 30% barley malt with Kinmen waxy sorghum and Australian non-waxy sorghum inoculated with Aspergillus oryzae for koji preparation in ...
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Unmasking the efficacy of Skipjack Tuna (Katsuwonus Pelamis) dark muscle hydrolyzate in lipid regulation: a promising component for functional food Int. J. Food Prop. (IF 2.9) Pub Date : 2023-10-25 Fangfang Huang, Qingfei Dai, Kewei Zheng, Qingbao Ma, Yu Liu, Wei Jiang, Xiaojun Yan
To effectively utilize the by-products of skipjack tuna (Katsuwonus Pelamis) for the preparation of peptides with lipid-lowering activity, alkaline proteinase was selected from six commercial prote...