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Researchers from the University of Ibadan in Nigeria conducted a study on the properties of non-gluten extrudate using sorghum and germinated lima bean flour. The addition of lima beans improved bulk density, protein, fiber, and ash content, while decreasing absorption capacity and expansion ratio. The study suggests that underutilized legumes like lima beans can be valuable functional ingredients in addressing coeliac disease and providing alternative protein sources, particularly in developing countries. For more information, readers can refer to the original article in Food Science and Technology International. [Extracted from the article]

A recent study conducted at United Arab Emirates University focused on improving the quality of biscuit dough by incorporating aqueous extract and fiber-rich extraction residue of defatted date seed powder. The research utilized microwave-assisted extraction to recover bioactive compounds from different sized particles of date seed powder. Results showed that the substitution of fiber-rich extraction residue altered the structural arrangement of gluten in the dough, impacting its rheological, textural, microstructural, and in vitro antioxidant properties. This study was financially supported by the United Arab Emirates Ministry of Education and has been peer-reviewed. [Extracted from the article]

Researchers from the Biotechnology Center in Tunisia conducted a study on the preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage. The essential oil showed antimicrobial and antioxidant properties, reducing lipid oxidation and microbial flora charges in chicken fillets. The study concluded that using Tetraclinis articulata essential oil could extend the shelf life of poultry meat products. For more information, readers can refer to the original article published in Food Science and Technology International. [Extracted from the article]

Researchers from the University of Szeged in Hungary conducted a study on the eradication of multiple-species biofilms from food industrial and domestic surfaces using essential oils. The study focused on the effectiveness of cinnamon, marjoram, and thyme essential oils, as well as their main components, in eliminating biofilms of Escherichia coli, Listeria monocytogenes, Pseudomonas putida, and Staphylococcus aureus. The research found that solutions containing cinnamon and thyme essential oils and components were successful in eradicating biofilms from stainless steel and polypropylene surfaces. The study concluded that cinnamon essential oil, terpinene-4-ol, and thymol exhibited better disinfectant activity than a peracetic acid-based industrial sanitizer. [Extracted from the article]

A recent study conducted by the University of Los Andes in Bogota, Colombia, focused on evaluating the impact of roasting and storage conditions on the sensory characteristics and shelf life of coffee. The research found that processing coffee at higher altitudes resulted in a smaller increase in bitterness, leading to better quality and preservation. The study also highlighted the importance of storage time and the use of instrumental equipment to maintain coffee quality. This peer-reviewed research provides valuable insights for the coffee industry and was supported by Vive Cafe S.A. [Extracted from the article]

Researchers from Chuzhou University conducted a study on using sucralose, stevioside, and erythritol as sugar substitutes in ice cream to evaluate sensory profiles and customer preferences. The study found that a combination of these sweeteners can mimic the taste of sucrose without causing bitterness or astringency. The research suggests that developing high-potency sweetener combinations could lead to new sugar-free ice cream designs. The study was peer-reviewed and can be accessed through Food Science and Technology International. [Extracted from the article]

A recent study conducted at the University of Ibadan in Nigeria explored the development, characterization, and sensory qualities of a probiotic beverage made from provitamin A cassava starch hydrolysate. The research found that the hydrolysate was a suitable carrier for probiotic Lacticaseibacillus rhamnosus GG, with significant lactic acid production during fermentation and storage. The study concluded that provitamin A cassava starch is a viable non-dairy carrier for probiotic LGG, offering support for its metabolism. For more information, readers can refer to the article published in Food Science and Technology International. [Extracted from the article]

A recent study conducted at Islamic Azad University in Esfahan, Iran, explored the impact of marination using ginger extract and citric acid on the physicochemical properties of camel meat. The research found that marinating camel meat with ginger extract and citric acid resulted in changes in pH, tenderness, color, and other characteristics. The study concluded that marinating camel meat with ginger extract improved its appearance and sensory characteristics. This research provides valuable insights into the effects of marination on camel meat quality. [Extracted from the article]

Researchers at Hajee Mohammad Danesh Science & Technology University in Dinajpur, Bangladesh, conducted a study on the impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice cultivars. The study found that soaking and cooking increased the total phenolic content of the rice, while total flavonoid and proanthocyanidin content decreased. The research concluded that soaking and cooking of parboiled rice was effective in improving antioxidant properties compared to non-parboiled rice. Financial support for the study came from the Ministry of Science and Technology in Bangladesh. [Extracted from the article]

Researchers at Federal University Sergipe in Brazil conducted a study on the antioxidant and antimicrobial properties of extracts from jatoba fruit peel and seeds. The study found that the 80% ethanol seed extract had higher antioxidant potential and phenolic content compared to the peel extract. Combining extracts from the peel and seeds showed a synergistic effect in inhibiting pathogenic bacteria. The research concluded that these extracts have potential as natural antioxidants and antimicrobials. [Extracted from the article]

Researchers at the School of Chemistry and Life Sciences in Singapore conducted a study on the effects of incorporating low methoxyl pectin (LMP) into wheat noodles on their physicochemical properties and in vitro starch digestibility. The study found that increasing levels of LMP led to changes in texture, water absorption, and viscoelastic properties of the noodles, ultimately reducing the in vitro starch digestibility. The research suggests that LMP could be used as an ingredient in carbohydrate-dense foods like wheat noodles to slow down starch digestion. The study has been peer-reviewed and provides valuable insights into the potential applications of LMP in food science and technology. [Extracted from the article]

Researchers from Maringa State University conducted a study on thermal and non-thermal treatments in the processing of cagaita nectar, a fruit native to Brazil. The study found that ultra and thermosonication techniques were effective in preserving the quality of the nectar over a 30-day storage period. The research concluded that these treatments could be a feasible alternative to pasteurization, maintaining the shelf life of cagaita nectar. The study was peer-reviewed and published in Food Science and Technology International. [Extracted from the article]

Researchers at the National University of La Plata in Argentina have developed a gluten-free wafer formulation with high antioxidant content to meet the increasing demand for gluten-free products for individuals with celiac disease. The study successfully replaced animal fat with high oleic sunflower and evaluated the addition of antioxidant-rich flavorings like cinnamon and anise. Sensory analysis showed that these formulations were highly acceptable, with cinnamon wafers exhibiting a higher bioaccessible antioxidant capacity than anise wafers. The research suggests that the product could maintain its beneficial effects intact during its shelf life. [Extracted from the article]

Researchers at Tokyo University of Marine Science and Technology conducted a study on the effectiveness of supercooled freezing in suppressing ice recrystallization during frozen storage of tofu. The study found that supercooled freezing produced small and homogeneous ice crystals, which maintained their size and structure during storage, unlike slowly and rapidly frozen tofu. This research has been peer-reviewed and provides valuable insights into food science and technology. [Extracted from the article]

Researchers at the National University of La Plata in Argentina conducted a study on the physicochemical properties of mixed gels made of carrageenan and caprine whey protein concentrate. The study found that gels with caprine whey protein concentrate were weaker than those made with commercial bovine whey protein concentrate, as indicated by dynamic rheology studies. Textural parameters such as hardness, springiness, and cohesiveness were similar in both types of gels, but the addition of CaCl2 increased the elastic modulus, hardness, and adhesiveness of the gels. The research concluded that gels made with caprine whey protein concentrate exhibited protein aggregates that interrupted the carrageenan network, while gels made with bovine whey protein concentrate showed a more homogeneous appearance with proteins distributed throughout the matrix. [Extracted from the article]

A recent study conducted at the Polytechnic University of Valencia in Spain explored the use of resistant maltodextrin (RMD) to preserve bioactive compounds in pasteurized orange juice during storage. The addition of RMD at varying concentrations showed improved retention of ascorbic acid, vitamin C, total phenols, and total carotenoids, leading to enhanced antioxidant capacity. The research highlights the potential functionality of RMD in maintaining the health-related compounds of pasteurized orange juice, with stable physico-chemical properties observed throughout the storage period. [Extracted from the article]

A study conducted at the University M'Hamed Bougara of Boumerdes in Algeria explored the impact of red beet cooking water on the quality properties of yogurt. The research found that incorporating 4% red beet cooking water into yogurt improved overall acceptability and increased gel firmness while decreasing syneresis. Additionally, the addition of red beet cooking water led to changes in color and increased antioxidant activity in the yogurt. The study suggests that beet cooking water could be a potential ingredient in the formulation of functional food products. [Extracted from the article]

Researchers at Yunnan Agricultural University in Kunming, China, conducted a study on the quality of fresh slices of Gastrodia elata treated with slightly acidic electrolyzed water and lithium magnesium silicate hydrosol under varying storage temperatures. The study found that this treatment reduced weight loss and decay index, decreased bacterial counts, and maintained the nutritional attributes of Gastrodia elata during storage. The research was funded by the National Natural Science Foundation of China and Yunnan Major Science and Technology Projects, and the results were published in Food Science and Technology International. [Extracted from the article]

Researchers at Shahjalal University of Science and Technology in Sylhet, Bangladesh, conducted a study comparing the effects of sonication and thermal treatment on pineapple juice. The study found that sonication resulted in better retention of color, clarity, and bioactive compounds in the juice, leading to increased antioxidant activity. While sonication reduced microbial load, it was not as effective as thermal treatment in completely inactivating microorganisms. The research suggests that optimal sonication processing conditions need to be determined for pineapple juice processing plants to enhance both safety and nutritional value. [Extracted from the article]

A recent study conducted by the Indian Council of Agricultural Research (ICAR) Indian Agricultural Research Institute (IARI) in New Delhi, India, focused on using hot water treatment and calcium lactate to preserve the quality and extend the shelf life of banana fruits. The research found that the combined use of hot water and calcium lactate maintained higher peel firmness, reduced decay loss, and minimized sugar spots in stored fruits. The study concluded that this pre-storage treatment method has the potential to delay ripening, enhance quality, and reduce decay loss in banana fruits without compromising consumer appeal. [Extracted from the article]

A recent study conducted at the Catholic University of the Sacred Heart in Piacenza, Italy, explored the impact of different commercial fibers, such as bamboo, cocoa, psyllium, chokeberry, and citrus, on cookie dough and texture. The research found that the addition of these fibers influenced the rheology, spread ratio, and texture of the cookies, with phenolic-rich fibers enhancing the antioxidant activity of the final products. This peer-reviewed study provides valuable insights into the potential benefits of incorporating specific fibers into food products. [Extracted from the article]

Researchers from Eindhoven University of Technology conducted a study on the microstructural analysis of network formation in milk protein-polysaccharide mixtures to improve the firmness and viscosity of yogurt. The study focused on the interactions between milk proteins and polysaccharides during yogurt fermentation, utilizing various polysaccharides to understand their impact on yogurt microstructure and properties. The research highlighted the benefits of integrating timelapse imaging with quantitative image analysis to gain insights into the influence of polysaccharides during milk gelation. This peer-reviewed study provides valuable information for the field of Food Science and Technology. [Extracted from the article]

A recent study conducted by the Ethiopian Institute of Agricultural Research focused on improving the production of mung beans in the North-West region of Ethiopia. The researchers conducted a two-season field experiment to demonstrate and promote improved mung bean varieties. The study involved the participation of stakeholders such as farmers, agricultural experts, government officials, and researchers. The selected and promoted mung bean varieties, including N-26 (Rasa), NVL-1, and MH-97-6 (Borda), were recommended for production in the study area and similar agro-ecologies. The findings of this research can be found in the World Journal of Food Science and Technology. [Extracted from the article]

A recent study conducted by researchers from the Federal University of Santa Catarina in Brazil explores the production and digestion of a fermented plant-based beverage (FPBB) made with pea and rice proteins and uvaia pulp. The study found that the beverage had a high prebiotic action potential and exhibited increased total phenolic content and antioxidant activity after digestion. The researchers identified and quantified thirteen compounds in the uvaia pulp, including epigallocatechin gallate, quercetin-3-rhamnose, and quercetin-3-glucoside. The study concludes that the FPBB formulations have potential as a carrier for Lacticaseibacillus rhamnosus GG. [Extracted from the article]

A recent study conducted by the University of Venda in Thohoyandou, South Africa, explored the nutritional and sensory properties of biscuits enriched with mopane worm flour. The researchers found that the addition of mopane worm flour increased the protein, fat, and ash content of the biscuits. The study also revealed that the incorporation of mopane worm flour improved the amounts of certain amino acids in the biscuits. While there were some changes in the color, size, and texture of the biscuits, sensory scores indicated that participants generally accepted biscuits enriched with 5% to 15% mopane worm flour. The researchers concluded that mopane worm flour has the potential to enhance the nutritional quality of bakery products. [Extracted from the article]

A recent study conducted at the National Institute of Technology in Odisha, India, explored the use of alginate-modified millet starch composite matrices as carriers for controlled delivery of grape seed polyphenols (GSP). The researchers used ultrasound to modify the millet starch and found that this treatment increased the solubility of the starch and improved its interactions with alginate. The composite microencapsulates prepared from the ultrasound-treated starch demonstrated high encapsulation efficiency, stability, and delayed release of GSP. The study concluded that the release behavior of GSP from the composite microencapsulates followed the Peppas-Sahlin model. This research provides valuable insights into the development of novel carriers for controlled delivery of bioactive compounds. [Extracted from the article]

New research from the School of Agricultural Science in Hyderabad, India, explores the development of plant-based meat analogs using pulse proteins from cowpeas, yellow peas, green gram, and horse gram. The study analyzes the nutritional composition, molecular functional groups, color, and texture of the meat analogs compared to mutton meatballs. The results show that one of the analogs, T1, had the highest protein content and superior sensory and textural properties compared to the other analogs and mutton meatballs. The research suggests that these findings could lead to the large-scale production and marketing of plant-based meat analogs as a healthier and more sustainable alternative to mutton meat. [Extracted from the article]

A study conducted at Anhui Agricultural University in Hefei, China, compared the structure and properties of diglyceride (DAG) oleogels and triglyceride (TAG) oleogels. The researchers found that when beeswax (BW) was used as a gelator, DAG-oil based oleogels had increased crystal mass, improved crystal network stability, and increased G' compared to TAG oleogels. However, when monoacylglycerol (MAG) was used as a gelator, the properties of DAG-oil based oleogels decreased compared to TAG oleogels, including decreased G', thermal and crystal network stability, and lower oxidative stability. These findings contribute to a better understanding of DAG oil based oleogels and their potential for low-fat functional plastic products. [Extracted from the article]

Researchers from Massey University in Palmerston, New Zealand, conducted a study on the role of cell wall permeability and starch digestion in pea cotyledon cells. They used pulsed-field gradient nuclear magnetic resonance (PFG NMR) and microscopy to evaluate diffusion coefficients and cell wall permeability. The study found that the more permeable the cotyledon cell to starch-degrading enzymes, the higher the extent of intracellular starch hydrolysis. The microstructure changes in the cotyledon cells during digestion confirmed this observation. This research has been peer-reviewed and published in the journal Food Structure. [Extracted from the article]

A recent study conducted by the Kazakh National Agrarian Research University in Almaty, Kazakhstan, examined the effects of plasma treatment on apple slices before drying. The researchers found that a 30-minute plasma treatment resulted in a decrease in the concentration of flavan-3-ols, which are important for antioxidant defense and browning prevention. However, there was a slight increase in dihydrochalcones and flavonols, suggesting a selective effect of plasma on different phenolic classes. These modifications could potentially extend the shelf-life of apples and enhance their sensory qualities. The study highlights the potential of plasma treatment as a valuable tool in the food industry for improving product stability and consumer appeal. [Extracted from the article]

A recent study conducted by researchers at the University of Porto in Portugal examined consumer preferences and attitudes towards ready-to-eat rice (RTE-rice). The study found that consumers prioritize whole grain rice over milled rice with added bran, indicating a preference for healthier options. The research also revealed that claims made on packaging had the least impact on consumer willingness to try RTE-rice, while the low glycemic index claim had a positive influence. The study identified three groups of consumers based on their attitudes, with naturalness-oriented and convenience-oriented groups being more likely to try RTE-rice. The findings suggest that food manufacturers should consider these factors when developing and marketing rice products. [Extracted from the article]

New research conducted at Kwame Nkrumah University of Science and Technology in Kumasi, Ghana, explores the development of natural spices and herbal tea using Solanum nigrum and Solanum torvum berries. The study includes sensory evaluation and chemical composition analysis of the herbal teas and spices. The research found that the unripe unfermented green herbal tea made from Solanum nigrum berries was the most favored by panelists, and both spices contained various beneficial components. The study also examined antinutrient levels and concluded that phytates were the least present among the two Solanum species. [Extracted from the article]