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 […]

Tsvetelina VELIKOVA, Alexander KUKOV, Viktoriya GEORGIEVA, Milena PERUHOVA, Nonka YURUKOVA, Antoaneta MIHOVA, Tsanka MEHANDZHIYSKA – MARINOVA, Gergana MIZGOVA, Velislava TERZIEVA, Galina ZHELEZOVA, Iskra ALTANKOVA, Ludmila IVANOVA; Methods for detection of food intolerance; Recent Advances in Food Science; 2018; 1(3): 106-119

Literature data show that about 60% of the world’s population suffers from food intolerance to at least one food antigen. This intolerance can cause various symptoms – mainly digestive disturbances, but also skin irritations, neurological disturbances, musculoskeletal symptoms, etc., which need to be diagnostically clarified. In most cases, allergen consumption causes an exacerbation of clinical […]