Article
Agriculture, Dairy & Animal Science
Tugce Uzun, Aylin Agma Okur
Summary: In the current era, it is important to consider economic and ecological sustainability while meeting the nutrient needs of poultry. This study aimed to investigate the nutrient composition of raw lupin seeds as an alternative feedstuff and the effects of debittering methods. The results showed that the methods applied for debittering gave promising results in terms of nutrient compositions and quinolizidine alkaloid levels in lupin seeds.
Article
Multidisciplinary Sciences
Clement Chinedum Ezegbe, Justina Nne Nwosu, Clifford Ifeanyi Owuamanam, Tope Adeyemisi Victor-Aduloju, Smith G. Nkhata
Summary: Research on Mucuna pruriens seeds, an underutilized legume, showed that single and combined treatments were not effective in reducing the content of phenol and L-3,4-dihydroxyphenylalanine to the recommended safe limits, except for the double treatment of 72 h fermentation +15 min roasting, which successfully reduced L-3,4-dihydroxyphenylalanine to the safe limit.
Article
Chemistry, Applied
Hyun-Jin Kim, Jung-Ah Han, Seung-Taik Lim, Dong-Hwa Cho
Summary: Germinated brown rice, when roasted, showed significant increases in reducing sugars, free amino acids, volatile compounds, and phenolics. Germinated brown rice was more susceptible to roasting compared to native brown rice, resulting in a lower acrylamide content in the roasted product. The appropriate conditions for producing a brown rice tea were found to be mild roasting for 5 minutes at 230 degrees Celsius after germination for 2 days.
Article
Food Science & Technology
Thinzar Aung, Bo Ram Kim, Sungmi Kim, Eui-Cheol Shin, Mi Jeong Kim
Summary: The aim of this study was to investigate the content of volatile compounds and antioxidant potential of wheat beverage at different stages of preparation. The results showed that roasted-steamed germinated wheat (RSGW) had the highest levels of bioactive components and phenolic acids. The Fourier-transform infrared spectroscopy (FT-IR) revealed similar band positions for all samples, while the principal component analysis indicated that RSGW had the greatest bioavailability and highest abundance of volatiles and phenolic compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Jana Dolezalova, Josef Kamenik, Jirf Bednar, Blanka Macharackova, Frantisek Jezek, Danka Harustiakova, Vaclav Paral, Martin Pyszko
Summary: A total of 336 boneless pork neck samples were cooked and analyzed. The pH values of ground whole neck ranged from 5.9 to 6.8. Cooking losses varied depending on the cooking method for both whole cuts and slices, but salt concentration only affected the cooking losses in slices. Roasting in a convection oven was found to be the best cooking method for whole cuts, resulting in the highest tenderness, aroma, overall impression scores, and lowest Warner-Bratzler shear force values. However, adding salt to ground meat reduced the cooking loss in contrast to pork neck slices.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Review
Food Science & Technology
Luiza Avezum, Eric Rondet, Christian Mestres, Nawel Achir, Yann Madode, Olivier Gibert, Charlotte Lefevre, Youna Hemery, Jean-Luc Verdeil, Loic Rajjou
Summary: Germinated pulse-based food is a traditional process and a growing trend in healthy foods. This review examines the physiological and biochemical changes during the germination process in pulses, taking into account various factors that affect their nutritional value, and evaluates the impact of food processing on the nutritional and antinutritional components.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Applied
Quanquan Li, Jie Lu, Yajie Chang, Guiping Shen, Jianghua Feng
Summary: In this study, the nutritional changes of abalone under different cooking methods (steaming, boiling, and frying) were evaluated using in vitro gastric digestion simulation. The results showed that boiling preserved more amino acids and fatty acids compared to steaming and frying, making it the recommended cooking method for abalone. The study also found that abalone remained fresh for one day at 4 degrees Celsius, after which deterioration occurred. These findings provide scientific recommendations for cooking and storing abalone for healthy eating.
Article
Food Science & Technology
Alice Cattivelli, Angela Conte, Serena Martini, Davide Tagliazucchi
Summary: This study evaluated the impact of domestic cooking and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned and red-skinned onions. It was found that red-skinned onions contain almost double the amount of phenolic compounds compared to yellow-skinned onions. Baking, grilling, and frying increased the amount of total phenolic compounds in both onion varieties, particularly quercetin-derivatives.
Article
Agriculture, Multidisciplinary
Cedric Kendine Vepowo, Gerard Ngoh Newilah, Marlyne-Josephine Mananga, Dallonnes Fangueng Kamgo, Annie Takam Ngouno, Inocent Gouado, Dominique Dufour, Alexandre Bouniol
Summary: This study evaluates the effects of cooking mode and ripening stage on the physicochemical and nutritional parameters of two Musa genotypes. The results show that cooking with peel preserves the physicochemical and nutritional parameters of the analyzed genotypes.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Pan Gao, Yunpeng Ding, Zhe Chen, Zhangtao Zhou, Wu Zhong, Chuanrong Hu, Dongping He, Xingguo Wang
Summary: This study systematically compared the effects of different pretreatment and processing technologies on the quality of walnut oil. The results showed that roasting pretreatment reduced the lipid yield, while subcritical butane extraction had the highest yield and antioxidant ability. The processing technology had a greater impact on walnut oil than pretreatment technology.
Article
Food Science & Technology
Zhanqian Ma, Xiaotong Zhai, Na Zhang, Bin Tan
Summary: Four different types of rice products, including cooked brown rice, germinated brown rice, fermented brown rice, and white rice, were prepared using traditional cooking techniques and extrusion processing technology. The processed brown rice products had significantly higher levels of soluble dietary fiber, free total phenolic content, total flavonoid content, and antioxidant capacity compared to cooked brown rice and white rice. Extruded brown rice showed the highest increase in these values. Cooked fermented brown rice and extruded brown rice had more nutrients, required less cooking time, had a softer texture, and were whiter than cooked germinated brown rice and brown rice. Water absorption rate and hardness were also improved in extruded brown rice. The flavor compounds in extruded brown rice were similar to that of cooked white rice. Overall, cooked fermented brown rice and extruded brown rice had better nutritional value, cooking, and sensory properties, with extruded brown rice being the most comprehensive.
Article
Food Science & Technology
Ece Gulkirpik, Marco Toc, Richard A. Atuna, Francis K. Amagloh, Juan E. Andrade Laborde
Summary: The oxidative stability of pretreated full-fat soybean flour (FFSF) was evaluated under commercial and accelerated conditions, revealing that germination and soaking reduce oxidation while roasting promotes it. Increasing the levels of pretreated FFSF in Tuo Zaafi resulted in lower consumer preference scores for all sensory attributes.
Article
Food Science & Technology
Moena Oe, Koji Wada, Yonathan Asikin, Mika Arakaki, Masahiro Horiuchi, Makoto Takahashi
Summary: This study investigates the effects of different processing methods on the aroma profile of hihatsumodoki, a traditional spice from Okinawa, Japan. The results show that processing methods significantly affect the aroma quality, providing useful information for selecting the appropriate processing method to achieve the desired flavor.
JOURNAL OF FOOD SCIENCE
(2023)
Review
Food Science & Technology
Irene Wainaina, Elizabeth Wafula, Daniel Sila, Clare Kyomugasho, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Summary: The long cooking time of beans is a major issue limiting their utilization, and it is necessary to carefully consider the choice of processing conditions to retain nutrients while achieving palatability. In order to harness the full potential of beans, a multisectoral collaboration between breeders, processors, and nutritionists is necessary.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Chiemela Enyinnaya Chinma, Joseph Oneh Abu, Olajide Emmanuel Adedeji, Lilian Chinelo Aburime, Dorcas Graceful Joseph, Glory Fadekemi Agunloye, Janet Adeyinka Adebo, Samson Adeoye Oyeyinka, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo
Summary: This study investigated the effects of germination on the nutritional composition, physicochemical properties, functional properties, thermal properties, and color characteristics of pigeon pea. The results showed that germination significantly increased protein, dietary fiber, and antioxidant activities, while decreasing phytic acid, tannin, and trypsin inhibitor activity. The study suggests that short-term germination can be a natural approach to enhance the functional properties of pigeon pea flour for use in the food industry.
