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 […]

Adejoke E MEMUDU, Itohan R OSAHON, Ibukun D AKINRINADE, Philip DADA. Caffeinated energy drink mediates lipid peroxidation, antioxidant activation, and proliferation of astrocytes in frontal cortex of adult male Wistar rats. Recent Advances in Food Science; 2019; 2(3): 190-199

Energy drink (ED) is popular and widely consumed among athletes and young adults. This study was design to assess the effects of caffeinated energy drink on neuro-histo-architecture of frontal cortex (FC), lipid peroxidation, antioxidant enzymes and astrocyte proliferation. Twenty (25) adult male Wistar rats were divided as follows (n=5); Group A= Control, Group B= 2ml […]

Tran Ngoc KHIEM, Tran Thanh Quynh ANH, Nguyen Tan DZUNG. Research factors in the freeze drying process affecting the quality of natto preparation. Recent Advances in Food Science; 2019; 2(1): 181-189

Freeze drying process is the drying method which preserves the original biological characteristics of products with high quality compared to other drying methods, providing high efficiency during usage. According to Ba TD [7], natto is known as a product extracted from soybeans fermented by Bacillus subtilis (natto) bacteria. It is used as a functional food […]

Semih OTLES, Alev Emine Ince COSKUN. Preparation of food-grade particles and their Pickering stabilization mechanisms. Recent Advances in Food Science; 2019; 2(1): 172-180

In this review, Pickering stabilization using different type of edible particles, mainly focusing on the proteins, preparation and surface-active properties of these particles were explained. The surface activity properties of colloidal particles can be explained with Pickering stabilization mechanism. Pickering stabilization tells that particles are often more efficient in stabilizing emulsions or foams than low […]

Nguyen Tan DZUNG, Nguyen Van SUC. Study the freezing royal jelly in Viet Nam for using in the freeze-drying process. Recent Advances in Food Science; 2019; 2(1): 161-171

The purpose of this research is to find out the optimal freezing mode of royal jelly in Viet Nam to apply to the freeze-drying process. The experiments of freezing process were carried out freezing royal jelly by different plans. The data of those experimental plans obtained was used to build the multi-goal optimization problem to […]

Angele NKOUATCHOUA TCHANA, Arielle TABUGUIA MALIEDJE, Wilfred Angie ABIA, Nina DJOFANG KAMNANG, Faustin Pascal TSAGUE MANFO, Dieudonne Pascal CHUISSEU DJAMEN, Frederic NicoNJAYOU, Edouard AKONO NANTIA and Paul FEWOU MOUNDIPA; Assessment of dietary and risk exposure to bisphenol-A (BPA) amongst adults in Yaounde, Cameroon; Recent Advances in Food Science; 2018; 1(4): 150-160

Bisphenol A (BPA) is a man-made chemical used in manufacturing a wide range of commonly consumer products. This study reports on the dietary exposure of adults people in Yaoundé, Cameroon to BPA. One hundred and thirty water, soft drink and table-ready food samples were collected from households and street restaurants and analyzed for BPA contents […]

Fozia KAMRAN, Narsimha REDDY; Bioactive Peptides from Legumes: Functional and Nutraceutical Potential ; Recent Advances in Food Science; 2018; 1(3): 134-149

Protein from legumes are excellent sources of bioactive peptides. Enzymatically derived bioactive peptides from legume proteins display a spectrum of biological activities ranging from nutraceutical to therapeutic potential. Consequently, these peptides possess excellent health promoting properties and potentially prevent many diseases making them extremely suitable for nutraceutical applications. Literature also revealed that the legume proteins: […]

Azam Eslami FARD, Somayeh Taghian DINANI; Evaluation of effects of temperature, concentration, and shear rate parameters on the time-dependent behaviour of peach syrup; Recent Advances in Food Science; 2018; 1(3): 120-133

In order to achieve a product with considerable nutritional advantages and appropriate preservability, the industrial peach syrup production has been taken into consideration. The essential point is that being aware of the exact and complete rheological properties of this product, especially its time-dependent rheological (TDR) behaviour, will play a key role in quality control and […]