Background: Pearl millet (Pennisetum glaucum), a highly nutritious and climate-resilient cereal, is constrained in its utilization due to rapid rancidity and bitterness in its flour. These issues stem from lipid oxidation and the enzymatic activities of lipase and lipoxygenase, w...
Open access
Research Article10.9734/jabb/2025/v28i11858
Bread is the most consumed food in the world. Bread can be used as a delivery vehicle for nutrients and supplements to the general public. To have a good quality bread, the use of optimum ingredients is essential. This chapter gives the crucial role of food additives and their co...
Open access
Research Article10.9734/jsrr/2025/v31i12742
Nanoemulsions, characterised by their small droplet size and kinetically stable colloidal systems, are gaining widespread attention in the food industry. Their composition and structure can be precisely tailored to encapsulate and deliver bioactive lipophilic compounds effectivel...
Open access
Research Article10.9734/ejnfs/2025/v17i11621
Aims: This study aimed to evaluate the effect of low-intensity pulsed electric field (LIPEF) treatment on the lycopene content, ascorbic acid retention, and color enhancement of juice prepared by using Roma variety tomatoes. Methodology: The tomato slices were kept in the PEF tre...
Open access
Research Article10.9734/ejnfs/2024/v16i41414