Adetoun O. ESAN, Stephen O. FAPOHUNDA. Fusarium toxins, climate change and food security; Recent Advances in Food Science; 2020; 3(3): 332-340

In this review, recent developments in Fusarium toxicosis were discussed. Health implication on human and animals as well as adverse effects on international trade were extensively discussed. Major role of climate change inconsistencies and instability in the mapping of Fusarium toxins and the recent attention gained on emerging mycotoxins were presented. The cancer producing potentials […]

Alice Coutinho GOULARTE, Cristiane CAPELLO, Germán Ayala VALENCIA. Recovery of Chlorophylls from Cucumber (Cucumis sativus L.) Peel Using a Synthetic Layered Silicate; Recent Advances in Food Science; 2020; 3(2): 323-331

Cucumber peel has high amounts of chlorophylls (Chl), a natural pigment. However, the valorization of this agri-food waste has been little explored. The present work aims to develop and characterize biohybrids (BH) based on Chl from cucumber peel and laponite® (Lap). Chl from acidified juice (pH = 1) were completely recovered using Lap at 20°C. […]

Parisa Izadi Najaf Abadi, Somayeh Taghian Dinani. Optimization of ultrasonic-shaking incubation extraction of oil from Balangu (Lallemantia Royleana) seeds using response surface methodology; Recent Advances in Food Science; 2020; 3(2): 299-322

Balangu oil is the main component of the Balangu seeds and has functional properties for human health. The main aim of this study was to optimize the ultrasonic-shaking incubation process for improving the quality of extracted oil and the recovery of oil extraction. To obtain this goal, the effects of sonication time (0-60 min), incubation […]

Ahmed Rabie Mohamed MARAY, Safia Mahmoud Abdel-Mageed AHMED. Evaluation of some local and imported wheat cultivars: Comparison of physical and chemical properties; Recent Advances in Food Science; 2020; 3(2): 291-298

This study aimed to evaluate some wheat varieties of local Egyptian wheat (Gemmiza7, Misr1 and local mixture) and imported wheat (Russian and Romanian varieties) to use for local consumption such as: bread, bakery products, macaroni industry, etc.. All wheat varieties were milled to get the whole meal flours (100% extraction rate). Physical and chemical properties […]

Tran Le Ngoc LAM, Nguyen Quang DUY, Phan Thanh TUNG, Do Thuy Khanh LINH, Nguyen Dang My DUYEN, Nguyen Tan DZUNG; Research on dried potato production by low-temperature vacuum drying technology; Recent Advances in Food Science; 2020; 3(2): 279-290

The aim of this study was to determine technology mode through modeling and optimizing the low-temperature vacuum drying process of potato. Based on that, the optimal technology had been set up for low temperature vacuum drying. Potatoes were blanched at 950C for 3 minutes and dried in optimal technology mode: drying temperature was 38.770C, drying […]

Dang Thi CUONG, Pham Thanh TUNG, Do Thuy Khanh LINH, Nguyen Dang My DUYEN, Nguyen Tan DZUNG; Study of Production Technology for Pennywort Powder by Cold-Drying Method; Recent Advances in Food Science; 2020; 3(1): 268-278

The aim of this research was to develop and solve the experimental mathematical model which described the cold-drying process to produce pennywort powder product. Results obtained were to build the multi-objective optimization for cold-drying process of pennywort and the product after drying was good quality, the moisture content was met requirement and the energy cost […]

Semih OTLES, Irmak TETIK, Ewa DUDYS, Concept and health-promoting properties of bioactive peptides. Recent Advances in Food Science; 2020; 3(1): 259-267

In this article, the immunomodulatory, antioxidantive, anti-microbial, anti-inflammatory, anti-hypertensive, anti-diabetic, anti-cancer, mineral-binding and cholesterol-lowering effects and opioid activities of physiologically active or bioactive peptides are discussed. Specific and small protein particles that have a positive impact on human metabolism or body conditions are called bioactive peptides. Bioactive peptides primarily affect gastrointestinal system, nervous system, cardiovascular […]

Semih OTLES, Irmak TETIK, Ewa DUDYS, Nanotechnology and its applications in the food industry. Recent Advances in Food Science; 2020; 3(1): 247-258

In recent years, nanotechnological improvements are promising for the future. Nanoscience and nanotechnology have various applications and improvements notably for computer, electronic, textile and drug industry. Moreover, of high importance are the applications of these technologies for the agricultural and food engineering areas. Actually, the most important point, in the improvement of nanotechnology is the […]

Anelise Stangarlin de Camargo and Germán Ayala Valencia, Labeling of biscuits according to the Multiple Traffic Light model. Recent Advances in Food Science; 2020; 3(1): 240-246

Multiple Traffic Light (MTL) could alert excess of saturated fat, sugar or sodium in food products. The aim of this research was to study the saturated fat, sugar and sodium contents informed in the principal biscuit labels commercialized in Brazil, as well to understand some biscuit consumer habits of Brazilian people, and finally, to propose […]

Kun XIE and Kurt A. ROSENTRATER. Optimization of fractionation of distillers dried grains with solubles (DDGS) through a gravity separator. Recent Advances in Food Science; 2019; 2(4): 217-239

Distillers dried grains with solubles (DDGS) mainly contains protein, oil, fiber, and ash. DDGS could have more economic value and wider use if it could be separated into higher protein fraction and higher fiber fraction. Various ways have been explored in recent years, and two of the most effective processes are sieving and winnowing. In […]