Abstract BACKGROUND This study investigated the contribution of 11 polysaccharides (2%, w/w), including pectin (PC), κ-carrageenan (KC), ι-carrageenan (IC), gellan gum (GG), guar gum (GM), sodium alginate (SA), konjac gum (KG), gum arabic (GA), fucoidan (FC), locust bean gum (LBG), and curdlan (CD), to the gel and microstructural properties of Meretrix...

Abstract This review describes some processes for converting plantain pulp into flour and semolina and the influences that operating conditions can have on some of the technological characteristics (functional and pasting) of this flour. Some traditional African dishes that can be prepared with plantain flour are also presented. A literature review...

Abstract BACKGROUND Ascorbic acid is a water-soluble vitamin and shows weak stability against external factors such as heat, oxygen, light etc. Due to its lower stability, encapsulation is an effective process for the preservation of its activity. Although there are a wide variety of encapsulation methods, the technique of encapsulation with yeast...

Abstract With the rapid growth of the world's population, the demand for food is also increasing. Poultry accounts for 40% of the global meat sector and therefore represents a significant area for further growth. One starting point for increasing production is to refine the composition of feed to improve the efficiency of growth and nutrient utilization,...

Abstract BACKGROUND The utilization of sweetpotato starch in the food industry is significantly influenced by the granule size of the starch. To isolate sweetpotato starch fractions with different sizes, an efficient isolation method is in demand. The differences in thermal properties of starch fractions with different sizes from various sweetpotato...

Abstract BACKGROUND Nannochloropsis algae contain approximately 20% polyunsaturated fatty acids (PUFA) and hold significant potential for high-quality eicosapentaenoic acid (EPA) food industrialization. However, EPA in Nannochloropsis sp. is prone to oxidation, and microbial growth is a critical factor affecting the shelf life of fresh food. Storage...