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Food Chemistry Advances
Scopus
ISSN 2772-753X · Elsevier · 1,297 articles in the index
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Journal Article
Extraction of plant bioactive compounds using ionic liquid technique and its application in the food industry and its comparison with other modern extraction methods
The modern food industry is tasked with producing nutritious, functional, and sustainable foods, placing a premium on advanced methods for extracting bioactive compounds. These naturally occurring substances including polyphenols, flavonoids, carotenoids, and omega-3 fatty acids are crucial for…
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Journal Article
Impact of germinated Tubtim Chumphae rice flour substitution on the functional, nutritional, and sensory properties of cookies
This study investigated the functional, nutritional, and sensory effects of substituting wheat flour with germinated Tubtim Chumphae (TTC) rice flour in cookie formulations. Composite flours were prepared at five ratios—0:100, 25:75, 50:50, 75:25, and 100:0 (germinated TTC flour: wheat flour…
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Journal Article
Defatted rice bran arabinoxylan: Improved extractability, prebiotic potential, and application in reduced-fat ice cream
This study aimed to improve arabinoxylan (AX) extractability from defatted rice bran (DFRB) using hydrothermal, acid, and enzymatic pretreatments prior to alkaline extraction, followed by evaluation of their physicochemical, in vitro prebiotic, and specific application properties, including…
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Journal Article
Exploring the phytochemistry and antimicrobial potential of star anise (Illicium verum L.) and its utilization in food industry: An updated review
The well-known spice Star anise (Illicium verum) has a distinct aroma and is rich in bioactive substances that have been demonstrated to have a variety of biological benefits. Anethole, shikimic acid, limonene, linalool, quercetin, and safrole have potential applications in food preservation. Fresh…
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Journal Article
Extraction of Jackfruit seed protein: Structural and functional analysis
Jackfruit seeds, a by-product of the tropical fruit processing industry, are a rich protein source, with approximately 7% protein. The amino acids present in jackfruit seeds are histidine, threonine, valine, lysine, isoleucine, leucine, and phenylalanine. The study aimed to isolate the protein from…
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Journal Article
Kiwifruit waste valorisation: Chemical characterisation of by-products and enzymatic production of seed protein hydrolysates
Despite the economic and nutritional significance of kiwifruit, large quantities are discarded during a post-harvest selection process, before industrial processing. This study explored the valorisation of undersized kiwifruit discard by first detailing the chemical composition of its peel, pulp…
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Journal Article
Metabolomic and lipidomic characterization of Santolina africana and biological evaluation of its essential oil and aerial parts hydroalcoholic extracts
This study investigated the metabolomic, lipidomic, and mineral profiles, and the potential pharmacological effects of the indigenous Santolina africana collected from the arid regions of Morocco, with a focus on the essential oil and hydroalcoholic extract obtained from its aerial parts. Phenolic…
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Journal Article
Influence of packaging systems and storage conditions on quality attributes, antioxidant capacity, and microbial stability of garden cress (Lepidium sativum L.) microgreens
Garden cress (Lepidium sativum L.) microgreens are highly nutritious but extremely perishable, and information on the combined effects of packaging film type, modified-atmosphere strategy, and storage temperature on physicochemical and microbial quality parameters have not been comprehensively…
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Journal Article
Microencapsulated fermented wild blueberries attenuate diet-induced lipid dysmetabolism
Dietary interventions, such as anthocyanins of wild blueberries, offer safer alternatives for the management of metabolic syndrome and metabolic dysfunction-associated steatotic liver disease (MASLD). A novel process has been developed by using fermentation to enhance the bioactive diversity and…
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Journal Article
Effects of aloe vera gel-based edible films on physicochemical characteristics and storage life of bell pepper
The present investigation was carried out to study the effects of postharvest treatments of aloe vera gel, glycerol, and oleic acid to extend the shelf life and minimize the nutrient component losses. The experiment comprised five treatments, viz., control (T), 100 % aloe vera gel solution (T1)…
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Journal Article
Human health risk from dietary exposure to heavy metals through poultry eggs: Evidence from commercial farms in Wakiso District, Uganda
Uganda’s projected annual egg consumption of 1.9 kg per capita by 2025 raises concerns over heavy metal contamination in poultry products. Wakiso District, a peri‑urban hub supplying Kampala, faces potential exposure risks due to inconsistent feed quality. This study sampled 53 poultry farms in…
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Journal Article
Pectinase-assisted extraction of red dragon fruit (Hylocereus polyrhizus) juice: Process optimization and quality assessment
Red dragon fruit (Hylocereus polyrhizus) is a nutritionally rich fruit; however, its high mucilage and pectin content hinder efficient extraction of clear, and high-yield juice without further processing. Among various green extraction methods, enzyme-assisted extraction with pectinase is a known…
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Journal Article
Metabolomic profiling of bioactive compounds in traditional indian red rice beer using high-resolution mass spectrometry (HR-MS)
Globally, the brewing of rice beer is a traditional practice by different ethnic groups through spontaneous fermentation by locally grown starter cultures. These traditional rice beers produced across India remain underexplored, despite their cultural importance and potential functional value. Most…
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Journal Article
From food additive to health hazard? A review of azodicarbonamide, potassium bromate, and monosodium glutamate with in-silico toxicity analysis
Food additives are widely used in food processing to enhance flavor, appearance, and texture. While these substances improve sensory appeal and commercial viability, concerns over their safety have grown due to potential misuse, and toxicity risks. This review provides a comprehensive…
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Journal Article
Innovative cookies for school meals: nutritional, technological, and sensory potential of crude palm olein (Elaeis guineensis) and cowpea flour [Vigna unguiculata (L.) Walp.]
Micronutrient deficiencies, such as iron deficiency anemia and vitamin A deficiency, remain a concern among children in low- and middle-income countries. Despite the flour fortification policies in Brazil, nutrient bioavailability remains a challenge. Using local, nutrient-rich ingredients, such as…
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Journal Article
Quercetin’s multifaceted effects on testicular function and fertility: a comprehensive review of the underlying molecular mechanisms
Quercetin, an abundant dietary flavonol, is recognized for its potent biological activities, including antioxidant and anti‑inflammatory effects. Its capacity to modulate multiple pathways makes it a promising candidate for supporting male reproductive health and testicular function. This review…
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Journal Article
“Novel functional bar formulated with Amaranthus spp. and partially hydrolyzed guar gum improves metabolic and neurobehavioral alterations in a high-fat diet–induced obesity mouse model”
Obesity represents a growing public health challenge, closely associated with metabolic dysfunctions and cognitive alterations such as anxiety, depressive-like behaviors, and memory deficits. In response to this issue, the development of functional foods that integrate plant proteins, bioactive…
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Journal Article
Nitrite accumulation in preserved and leftover vegetables: The role of storage conditions in food safety
Nitrite accumulation in processed and leftover vegetables has raised public health concerns due to its potential toxicity and role in forming carcinogenic compounds. This study assessed nitrite content in two nitrate-rich vegetables: cabbage and white radish, following cooking or salt preservation…
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Journal Article
Unlocking the potential of Psidium guajava leaves: From traditional uses to functional foods
This review critically discusses the multiple-use potential of Psidium guajava, commonly known as guava, especially how traditionally used leaves can be applied to functional food systems and sustainable packaging technology. Three important dimensions are argued: i) the nutritional and…
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Journal Article
Recent updates on the pharmacological and nutritional properties of Spirulina platensis: A comprehensive review
The pharmacological and nutritional characteristics of Spirulina platensis, an ancient cyanobacterium known for its rich nutrient profile that includes proteins, essential fatty acids, vitamins, and special bioactive compounds like phycocyanin and carotenoids, are summarized in this review. The…
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