Pub Date : 2024-04-05DOI: 10.1080/19476337.2024.2331070
Happy Kurnia Permatasari, Fahrul Nurkolis, Muhammad Iqhrammullah, Rony Abdi Syahputra, Rudy Kurniawan, Dionysius Subali, Reggie Surya, Dian Aruni Kumalawati, Faqrizal Ria Qhabibi, Vika Anggari, Raymond R. Tjandrawinata, Nelly Mayulu, Hardinsyah Hardinsyah, Nurpudji Astuti Taslim, Andi Yasmin Syauki, Bonglee Kim
Despite its potential benefits, lutein availability can be limited due to inadequate dietary intake of fruits, vegetables, and seaweed. Additionally, lutein faces challenges related to gastrointest...
{"title":"Unveiling the importance role of lutein-plant-based nanoencapsulation – a future effort to improve their stability and bioaccessibility in combating ocular melanoma","authors":"Happy Kurnia Permatasari, Fahrul Nurkolis, Muhammad Iqhrammullah, Rony Abdi Syahputra, Rudy Kurniawan, Dionysius Subali, Reggie Surya, Dian Aruni Kumalawati, Faqrizal Ria Qhabibi, Vika Anggari, Raymond R. Tjandrawinata, Nelly Mayulu, Hardinsyah Hardinsyah, Nurpudji Astuti Taslim, Andi Yasmin Syauki, Bonglee Kim","doi":"10.1080/19476337.2024.2331070","DOIUrl":"https://doi.org/10.1080/19476337.2024.2331070","url":null,"abstract":"Despite its potential benefits, lutein availability can be limited due to inadequate dietary intake of fruits, vegetables, and seaweed. Additionally, lutein faces challenges related to gastrointest...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140599505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-25DOI: 10.1080/19476337.2024.2329760
Misgana Banti, Tegene Atlaw
Coffee processing methods have a noteworthy impact on coffee quality. The aim of this study was to investigate the influence of coffee processing methods on raw and cup quality at Jimma, Gera and T...
{"title":"Physicochemical and cup quality of coffee as affected by processing methods and growing locations","authors":"Misgana Banti, Tegene Atlaw","doi":"10.1080/19476337.2024.2329760","DOIUrl":"https://doi.org/10.1080/19476337.2024.2329760","url":null,"abstract":"Coffee processing methods have a noteworthy impact on coffee quality. The aim of this study was to investigate the influence of coffee processing methods on raw and cup quality at Jimma, Gera and T...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140299707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In order to develop nutritious and healthy fermented fig juice, foure samples fermented were made using natural fermentation and fermentation by lactobacillus. Then the total acidity, total sugar, ...
{"title":"Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice","authors":"Peilin Yao, Suyuan Zhao, Lulu Cheng, Chuanping Zhao","doi":"10.1080/19476337.2024.2326299","DOIUrl":"https://doi.org/10.1080/19476337.2024.2326299","url":null,"abstract":"In order to develop nutritious and healthy fermented fig juice, foure samples fermented were made using natural fermentation and fermentation by lactobacillus. Then the total acidity, total sugar, ...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140202942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chocolate beverages made from cocoa powder contain phenolic compounds, especially flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove bud extract is recommende...
{"title":"Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract","authors":"Rossi Indiarto, Jennie Aurellia Herwanto, Fitry Filianty, Elazmanawati Lembong, Edy Subroto, Dimas Rahadian Aji Muhammad","doi":"10.1080/19476337.2024.2329144","DOIUrl":"https://doi.org/10.1080/19476337.2024.2329144","url":null,"abstract":"Chocolate beverages made from cocoa powder contain phenolic compounds, especially flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove bud extract is recommende...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140203036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mi...
{"title":"Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops","authors":"Pamela Owusu Osei, Bennett Dzandu, Nicole Sharon Affrifah, Paa Toah Akonor, Agnes Simpson Budu, Firibu Kwesi Saalia","doi":"10.1080/19476337.2024.2329135","DOIUrl":"https://doi.org/10.1080/19476337.2024.2329135","url":null,"abstract":"This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mi...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140167543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This research focused on the preparation in microcapsules of mackerel protein hydrolysates by spray-drying, and their characteristics and stability were analyzed. The result indicated that the opti...
{"title":"Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates","authors":"Jiawen Ma, Luyao He, Jinxiu Cai, Wu Zhang, Hua Yang, Shaoqian Cao, Xiangyang Qi","doi":"10.1080/19476337.2024.2320785","DOIUrl":"https://doi.org/10.1080/19476337.2024.2320785","url":null,"abstract":"This research focused on the preparation in microcapsules of mackerel protein hydrolysates by spray-drying, and their characteristics and stability were analyzed. The result indicated that the opti...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140153532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-15DOI: 10.1080/19476337.2024.2324024
Bona Yun, Xinyu Liao, Jinsong Feng, Tian Ding
The World Health Organization (WHO) has identified antimicrobial resistance (AMR) as one of the top three global dangers to public health. One of the most vital factors contributing to the high pre...
{"title":"Machine learning-enabled prediction of antimicrobial resistance in foodborne pathogens","authors":"Bona Yun, Xinyu Liao, Jinsong Feng, Tian Ding","doi":"10.1080/19476337.2024.2324024","DOIUrl":"https://doi.org/10.1080/19476337.2024.2324024","url":null,"abstract":"The World Health Organization (WHO) has identified antimicrobial resistance (AMR) as one of the top three global dangers to public health. One of the most vital factors contributing to the high pre...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140153921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-15DOI: 10.1080/19476337.2024.2326060
Aygul Alim, Wen Zhong Hu
{"title":"A study with sensory evaluation and GC-MS/HPLC analysis on changes of flavor compounds in mutton during storage","authors":"Aygul Alim, Wen Zhong Hu","doi":"10.1080/19476337.2024.2326060","DOIUrl":"https://doi.org/10.1080/19476337.2024.2326060","url":null,"abstract":"","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140239359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-01DOI: 10.1080/19476337.2024.2319834
Mehtap Çiftçi, Nilgün Öncül
It aims to offer an alternative product to the food industry for the increasing demands of healthy nutrition with production of yogurt containing bee pollen. Probiotic yogurt prepared with differen...
{"title":"The viability of microorganism of probiotic yogurt enriched with bee pollen","authors":"Mehtap Çiftçi, Nilgün Öncül","doi":"10.1080/19476337.2024.2319834","DOIUrl":"https://doi.org/10.1080/19476337.2024.2319834","url":null,"abstract":"It aims to offer an alternative product to the food industry for the increasing demands of healthy nutrition with production of yogurt containing bee pollen. Probiotic yogurt prepared with differen...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140010358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Molasses is a valuable byproduct in the sugar and citrus fruit processing industries. This versatile substance used in various sectors, including beverage production, acetic acid synthesis, baker’s...
{"title":"Review on the application, health usage, and negative effects of molasses","authors":"Messenbet Geremew Kassa, Aynadis Molla Asemu, Mikru Tesfa Belachew, Neela Satheesh, Biresaw Demelash Abera, Desye Alemu Teferi","doi":"10.1080/19476337.2024.2321984","DOIUrl":"https://doi.org/10.1080/19476337.2024.2321984","url":null,"abstract":"Molasses is a valuable byproduct in the sugar and citrus fruit processing industries. This versatile substance used in various sectors, including beverage production, acetic acid synthesis, baker’s...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140010186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：