Journal of Food Processing & Technology

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Organoleptic Evaluation of Dried Arbi Leaf (Colocasia esculenta) Powder Incorporated in Gatte ki sabji and Mathari

Czaikoski K, Leite RS, Mandarino JM, Carrão-Panizzi MC, Da Siva JB, Ida EI. Características físico-químicas de soja tipo vegetal em conserva, processada com zinco em diferentes tempos de pasteurização. Pesquisa Agropecuária Brasileira. 2018 Oct 9;53(7):840-8.

Akinwumi KA, Eleyowo OO, Oladipo OO. A Review on the Ethnobotanical Uses, Phytochemistry and Pharmacology Effect of Luffa cylindrica.

Safrina D. Efektivitas metode blansir terhadap peningkatan kualitas simplisia temu mangga (Curcuma Mangga Val.) setelah masa simpan.

Shyaula SL, Manandhar MD. Secondary Metabolites of Cucurbitaceae, Occurrence, Structure and Role in Human Diet.

Vandeweyer D. Microbiological quality of raw edible insects and impact of processing and preservation.

Puentes JP, Arenas PM, Hurrell JA. Chinese functional foods and nutraceuticals: plants and products commercialized in the Ciudad Autónoma de Buenos Aires, Argentina.

Abdel-Salam IM, Abou-Bakr AA, Ashour M. Cytotoxic effect of aqueous ethanolic extract of Luffa cylindrica leaves on cancer stem cells CD44+/24-in breast cancer patients with various molecular sub-types using tissue samples in vitro. Journal of ethnopharmacology. 2019 Jun 28;238:111877.

Hirpassa WD, Codling EE. Growth and metal uptake of edamame [Glycine max (L.) Merr.] on soil amended with biosolids and gypsum. Communications in Soil Science and Plant Analysis. 2018 Dec 16;49(22):2793-801.

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves

Yu D, Lord N, Polk J, Dhakal K, Li S, Yin Y, Duncan SE, Wang H, Zhang B, Huang H. Physical and chemical properties of edamame during bean development and application of spectroscopy-based machine learning methods to predict optimal harvest time. Food Chemistry. 2022 Jan 30;368:130799.

Carneiro R, Duncan S, O'Keefe S, Yu D, Huang H, Yin Y, Neill C, Zhang B, Kuhar T, Rideout S, Reiter M. Utilizing consumer perception of edamame to guide new variety development. Frontiers in Sustainable Food Systems. 2021 Jan 18;4:301.

Al-Snai AE. Iraqi medicinal plants with antibacterial effect-A review. IOSR Journal of Pharmacy. 2019;9(8):22-103.

Xu Y, Barbaro J, Reese F, Langaigne A, Rutto L, Kering M. Physicochemical, functional and microstructural characteristics of vegetable soybean (Glycine max) as affected by variety and cooking process. Journal of Food Measurement and Characterization. 2015 Sep;9(3):471-8.

Various types of functional ingredients in the forms of inorganic salts (i.e. sodium chloride, phosphates, bicarbonate) and organic compounds mainly from plant and animal origins have been introduced to meet wide sensory and technological requirements of processed meat producers and consumers. This review deals with functional ingredients that are commonly used in processed poultry meat products, their mechanisms of action, scope of applications and current market trends. Functional ingredients could be effectively used by adopting integrated approaches which manage the use of these ingredients in way allow to produce cleaner label, accepted products and at the same time optimize the cost formulations.

Czaikoski K, Leite RS, Mandarino JM, Carrão-Panizzi MC, Silva JB, Ida EI. Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times. Pesquisa Agropecuária Brasileira. 2018;53:840-8.

Sridhar A, Ponnuchamy M, Kumar PS, Kapoor A, Vo DV, Prabhakar S. Techniques and modeling of polyphenol extraction from food: a review. Environmental Chemistry Letters. 2021 Mar 17:1-35.

Mancini S, Fratini F, Tuccinardi T, Turchi B, Nuvoloni R, Paci G. Effects of different blanching treatments on microbiological profile and quality of the mealworm (Tenebrio molitor). Journal of Insects as Food and Feed. 2019 Jul 10;5(3):225-34.

Djanta MK, Agoyi EE, Agbahoungba S, Quenum FJ, Chadare FJ, Assogbadjo AE, Agbangla C, Sinsin B. Vegetable soybean, edamame: Research, production, utilization and analysis of its adoption in Sub-Saharan Africa. Journal of Horticulture and Forestry. 2020 Jan 31;12(1):1-2.