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 […]