Structural and physicochemical properties of debranched lotus seed starch treated with high hydrostatic pressure DOI

Bailong Wang,

Wenjing Chen,

Ru Jia

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: unknown, P. 139422 - 139422

Published: Dec. 1, 2024

Language: Английский

Effects of pulsed electrical field and frozen pretreatment on the structure and physicochemical properties for different crystalline starch DOI
Yijun Liu, Caiyun Liu, Mengmeng Cao

et al.

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111220 - 111220

Published: Feb. 1, 2025

Language: Английский

Citations

2
Valorization of waste: Innovative techniques for extracting bioactive compounds from fruit and vegetable peels - A comprehensive review DOI
Rahim Khan,

Farooq Anwar,

Farinazleen Mohamad Ghazali

et al.

Innovative Food Science & Emerging Technologies, Journal Year: 2024, Volume and Issue: unknown, P. 103828 - 103828

Published: Sept. 1, 2024

Language: Английский

Citations

8
Pulsed electric field-assisted extraction techniques for obtaining vegetable oils and essential oils: Recent progress and opportunities for the food industry DOI

Lucas Previtali Ferraz,

Eric Keven Silva

Separation and Purification Technology, Journal Year: 2024, Volume and Issue: 354, P. 128833 - 128833

Published: July 16, 2024

Language: Английский

Citations

4
Pulsed electric field-induced starch modification for food industry applications: A review of native to modified starches DOI

Gabriela Carolina Milanezzi,

Eric Keven Silva

Carbohydrate Polymers, Journal Year: 2024, Volume and Issue: 348, P. 122793 - 122793

Published: Sept. 26, 2024

Language: Английский

Citations

4
Rapid and slow thawing of Takifugu rubripes fillets: TMT-labeled proteomics analysis, biochemical and morphological comparison DOI
Qi Lin, Zhuolin Wang,

Zhongzhuan Yin

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 476, P. 143389 - 143389

Published: Feb. 12, 2025

Language: Английский

Citations

0
Thawing frozen foods: A comparative review of traditional and innovative methods DOI Creative Commons
Gülşah Çalışkan Koç, Azime Özkan Karabacak, Özge Süfer

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(2)

Published: Feb. 19, 2025

Abstract Due to the changing consumer lifestyles, tendency adopt foods that require less preparation time and offer both variety convenience has played a significant role in development of frozen food industry. Freezing is one fundamental preservation techniques, as it maintains high product quality. reduces chemical enzymatic reactions, lowers water activity, prevents microbial growth, thereby extending shelf life foods. The freezing thawing procedures directly impact quality degree tissue damage determined by rate structure ice crystals form during process. Generally, occurs more slowly than freezing. During thawing, microorganisms, well physical changes, can cause nutrient damage. Thus, goal this review identify innovative optimal strategies. In order save energy and/or improve quality, new aids are being developed alongside emerging techniques such microwave‐assisted, ohmic‐assisted, pressure, acoustic so on. addition discussing possible uses these technologies for process their effects on purpose study present thorough comparative overview recent advancements techniques.

Language: Английский

Citations

0
Pulsed electric fields for sustainable meat, poultry, and fish processing: Recent advances, prospects, and industry challenges DOI

Mustafa Ahmed,

Harshita Ranjan,

Swarup Roy

et al.

Innovative Food Science & Emerging Technologies, Journal Year: 2025, Volume and Issue: unknown, P. 104008 - 104008

Published: March 1, 2025

Language: Английский

Citations

0
Therapeutic Potential of Plant‐Derived Peptides for Preventing or Treating Hypertension and Diabetes DOI
Debojit Baidya Choudhury,

Tariq Abdullah Mir,

Khalid Gul

et al.

Journal of Food Process Engineering, Journal Year: 2025, Volume and Issue: 48(4)

Published: April 1, 2025

ABSTRACT Interest in plant‐derived bioactive peptides (BAPs) is increasing due to their potential therapeutic effects, low toxicity, abundance, scalability, and cost‐effectiveness. These can be obtained by hydrolyzing plant proteins from a diverse range of sources, including legumes, cereals, grains, oilseeds, tubers. This review discusses the benefits these on human health, addressing current challenges translating research into practical use. The structural aspects combating hypertension diabetes, encompassing structure–activity relationship studies, vitro vivo methodologies, absorption pathways are also discussed. Additionally, it explores molecular features, physicochemical properties, gastrointestinal fate, biological activities various peptides, reducing blood pressure sugar. hold promise as agents functional foods, supplements, pharmaceuticals, pending rigorous clinical trials ascertain efficacy safety. Successful could position innovative antihypertensive antidiabetic agents.

Language: Английский

Citations

0
Modern approaches for ensuring the safety and integrity of frozen foods: an overview DOI Creative Commons
Ali Ikram,

Muhammad Tayyab Arshad,

Sammra Maqsood

et al.

Food and Agricultural Immunology, Journal Year: 2025, Volume and Issue: 36(1)

Published: April 15, 2025

Language: Английский

Citations

0
Structural and physicochemical properties of debranched lotus seed starch treated with high hydrostatic pressure DOI

Bailong Wang,

Wenjing Chen,

Ru Jia

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: unknown, P. 139422 - 139422

Published: Dec. 1, 2024

Language: Английский

Citations

0