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Roasting Processes</a></h3> <div class="content-lead-excerpt"> <p><i>Toktam Mohammadi-Moghaddam, Mohammad Morshedi, Ramina Moalemzadeh Ansari, Afsaneh Morshedi and Marcos Eduardo Valdes</i></p> <p style="text-align: justify;">Thermal processing is a routine procedure in food science, with two important methods being drying and roasting. During thermal processing, simultaneous heat and mass transfer occur, where the distribution of heat and humidity depends on effective diffusivity. Various methods exist for achieving this, each differing in efficiency and energy consumption.</p> <a class="button" href="https://foodchemistryjournal.com/2024/09/18/review-of-some-thermal-methods-in-drying-and-roasting-processes/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator"><article class="content-list clearfix post-3609 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v10n3">  <header class="content-list-header"> <p class="entry-meta"> </p> <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2024/09/09/micro-and-nano-plastics-in-the-food-chain-challenges-risks-and-future-directions/" title="Micro and Nano Plastics in the Food Chain: Challenges, Risks, and Future Directions" rel="bookmark">Micro and Nano Plastics in the Food Chain: Challenges, Risks, and Future Directions</a></h3> </header> <div class="content-list-excerpt"> <p><i>Gopinath Mummaleti and Fanbin Kong</i></p> <p style="text-align: justify;">This review explores the pervasive presence of micro and nano plastics (MNPs) in the food chain, elucidating their diverse sources, distribution, and potential health impacts. MNPs, originating from macro plastic fragmentation, shedding of microfibers (MFs), and industrial activities, enter the food chain through soil and water contamination, affecting aquatic organisms and human health via food consumption.</p> <a class="button" href="https://foodchemistryjournal.com/2024/09/09/micro-and-nano-plastics-in-the-food-chain-challenges-risks-and-future-directions/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator content-list-separator"><article class="content-list clearfix post-3604 post type-post status-publish format-standard has-post-thumbnail hentry category-v10n3">  <header class="content-list-header"> <p class="entry-meta"> </p> <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2024/09/06/comparison-of-sigmoid-logarithm-and-hyperbolic-tangent-functions-in-modeling-the-oxidation-parameters-of-soybean-oil-containing-extract-of-black-plum-peels-natural-antioxidant/" title="Comparison of Sigmoid Logarithm and Hyperbolic Tangent Functions in Modeling the Oxidation Parameters of Soybean Oil Containing Extract of Black Plum Peels Natural Antioxidant" rel="bookmark">Comparison of Sigmoid Logarithm and Hyperbolic Tangent Functions in Modeling the Oxidation Parameters of Soybean Oil Containing Extract of Black Plum Peels Natural Antioxidant</a></h3> </header> <div class="content-list-excerpt"> <p><i>Toktam Mohammadi-Moghaddam, Mohaddeseh Kariminejad, Hamid Bakhshabadi, Elham Taghavi and Afsaneh Morshedi</i></p> <p style="text-align: justify;">To predict the oxidation parameters of soybean oil (SBO), we utilized five levels of black plum peel extraction (BPPE) antioxidant concentration (0, 400, 800, 1200, and 2000 ppm) and four levels of oil storage time (0, 8, 16, and 24 days) under accelerated oxidation conditions (temperature 60 <sup>掳</sup>C).</p> <a class="button" href="https://foodchemistryjournal.com/2024/09/06/comparison-of-sigmoid-logarithm-and-hyperbolic-tangent-functions-in-modeling-the-oxidation-parameters-of-soybean-oil-containing-extract-of-black-plum-peels-natural-antioxidant/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator content-list-separator"><article class="content-list clearfix post-3585 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v10n3">  <header class="content-list-header"> <p class="entry-meta"> </p> <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2024/09/03/the-effect-of-pistachio-green-hull-extract-on-the-phenolic-compounds-peroxide-value-and-carbonyl-value-of-salmon-oil-emulsion-in-water/" title="The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water" rel="bookmark">The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water</a></h3> </header> <div class="content-list-excerpt"> <p><i>Ahmad Shakerardekani, Sara Banihashemi, Elham Taghavi and Afsaneh Morshedi</i><br/> In this research, the extract of pistachio hull was used to delay the oxidation of fish oil emulsion in water. Total phenolic compounds, peroxide value and carbonyl value of salmon oil was measured for 3 months storage.</p> <a class="button" href="https://foodchemistryjournal.com/2024/09/03/the-effect-of-pistachio-green-hull-extract-on-the-phenolic-compounds-peroxide-value-and-carbonyl-value-of-salmon-oil-emulsion-in-water/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator content-list-separator"><article class="content-list clearfix post-3581 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v10n3">  <header class="content-list-header"> <p class="entry-meta"> </p> <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2024/08/27/investigation-of-automated-sample-preparation-techniques-for-gas-chromatography-mass-spectrometry-analysis-of-volatile-organic-compounds-in-thai-green-curry-paste/" title="Investigation of Automated Sample Preparation Techniques for Gas Chromatography-Mass Spectrometry Analysis of Volatile Organic Compounds in Thai Green Curry Paste" rel="bookmark">Investigation of Automated Sample Preparation Techniques for Gas Chromatography-Mass Spectrometry Analysis of Volatile Organic Compounds in Thai Green Curry Paste</a></h3> </header> <div class="content-list-excerpt"> <p><i>Arunee Simaratanamongkol, Isaya Thaveesangsakulthai, Chadin Kulsing and Thumnoon Nhujak</i><br/> Different automated headspace microextraction techniques were employed prior to analysis with gas chromatography-mass spectrometry (GC-MS) for profiling volatile organic compounds (VOCs) in Thai green curry paste: static headspace (SHS), headspace solid-phase microextraction (HS-SPME), and dynamic headspace (DHS) adsorption of VOCs onto Tenax materials with thermal desorption.</p> <a class="button" href="https://foodchemistryjournal.com/2024/08/27/investigation-of-automated-sample-preparation-techniques-for-gas-chromatography-mass-spectrometry-analysis-of-volatile-organic-compounds-in-thai-green-curry-paste/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator content-list-separator"><article class="content-list clearfix post-3573 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v10n3">  <header class="content-list-header"> <p class="entry-meta"> </p> <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2024/08/14/use-of-mono-diglyceride-emulsifier-and-carotin-vegetable-oil-to-prevent-oil-separation-from-the-texture-of-new-pistachio-halva-product-a-short-article/" title="Use of Mono-diglyceride Emulsifier and Carotin Vegetable Oil to Prevent Oil Separation from the Texture of New Pistachio Halva Product: A Short Article" rel="bookmark">Use of Mono-diglyceride Emulsifier and Carotin Vegetable Oil to Prevent Oil Separation from the Texture of New Pistachio Halva Product: A Short Article</a></h3> </header> <div class="content-list-excerpt"> <p><i>Ahmad Shakerardekani, Fahimeh Kordi and Afsaneh Morshedi</i><br/> Separation of oil is one of the most important problems of pistachio halva. In this study, carotino oil (0, 1.5, and 3%) and monodiglyceride (0, 1, and 2%) were used to reduce oil separation from pistachio halva texture. The control halva, and the halva containing 2% monodiglyceride showed the highest and lowest oil separation for 8 weeks storage, respectively.</p> <a class="button" href="https://foodchemistryjournal.com/2024/08/14/use-of-mono-diglyceride-emulsifier-and-carotin-vegetable-oil-to-prevent-oil-separation-from-the-texture-of-new-pistachio-halva-product-a-short-article/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator content-list-separator"><article class="content-list clearfix post-3526 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v10n3">  <header class="content-list-header"> <p class="entry-meta"> </p> <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2024/07/11/development-of-a-condiment-containing-ficin-for-the-tenderization-of-beef/" title="Development of a Condiment Containing Ficin for the Tenderization of Beef" rel="bookmark">Development of a Condiment Containing Ficin for the Tenderization of Beef</a></h3> </header> <div class="content-list-excerpt"> <p><i>Cristina Mu帽oz-Shugul铆, Kerly Villegas and Cristian Pati帽o Vidal</i><br/> Beef is one of the main nutritional sources to people, and its consumption is highly dependent on its sensory characteristics. Changes to the textural and flavor properties of this food can affect the acceptability by consumers. The aim of this work was to develop a condiment containing ficin with the ability to improve the sensory characteristics of beef.</p> <a class="button" href="https://foodchemistryjournal.com/2024/07/11/development-of-a-condiment-containing-ficin-for-the-tenderization-of-beef/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator content-list-separator"><article class="content-list clearfix post-3499 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v10n3">  <header class="content-list-header"> <p class="entry-meta"> </p> <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2024/07/02/effect-of-optimizing-the-black-plum-peel-extract-as-natural-antioxidant-and-storage-time-on-oxidative-stability-of-sunflower-oil/" title="Effect of Optimizing the Black Plum Peel Extract as Natural Antioxidant and Storage Time on Oxidative Stability of Sunflower Oil" rel="bookmark">Effect of Optimizing the Black Plum Peel Extract as Natural Antioxidant and Storage Time on Oxidative Stability of Sunflower Oil</a></h3> </header> <div class="content-list-excerpt"> <p><i>Toktam Mohammadi-Moghaddam, Mohaddeseh Kariminejad, Afsaneh Morshedi and Marcos Eduardo Valdes</i><br/> Today, the use of natural antioxidants is attracting the attention of consumers. Black plum peel is the waste of plum processing and is the source of antioxidants. In this research, the effect of black plum peel extract (BPPE) (0, 400, and 800 ppm) as a natural antioxidant and storage time (0, 8, and 16 days) on the oxidative stability parameters (peroxide value, free fatty acids, thiobarbituric acid, conjugated dienes, and carbonyl value) of sunflower oil with response surface methodology (RSM) method was studied.</p> <a class="button" href="https://foodchemistryjournal.com/2024/07/02/effect-of-optimizing-the-black-plum-peel-extract-as-natural-antioxidant-and-storage-time-on-oxidative-stability-of-sunflower-oil/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator content-list-separator"><article class="content-list clearfix post-3496 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v10n3">  <header class="content-list-header"> <p class="entry-meta"> </p> <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2024/07/01/quality-evaluation-of-antioxidants-and-calcium-rich-sucrose-free-biscuit-based-on-spirulina-and-unutilized-eggshell/" title="Quality Evaluation of Antioxidants, and Calcium-rich Sucrose-free Biscuit Based on Spirulina and Unutilized Eggshell" rel="bookmark">Quality Evaluation of Antioxidants, and Calcium-rich Sucrose-free Biscuit Based on Spirulina and Unutilized Eggshell</a></h3> </header> <div class="content-list-excerpt"> <p><i>Shahriar Islam, Md. Jubair Hassan, Md. Rashidur Rahman, Md. Abdullah Al Mamun, Tanjum Kabir Khuku, Md. Mamun Islam, Tasrin Nahar Khan, Tasnim Farzana, Nowshad Mahmud Choyon, Farjana Fardaus and Md. Omar Faruque</i><br/> In many low and middle-income countries, particularly in Africa and South Asia, calcium intake is still inadequate even below half of the requirements. Obesity and diabetes related complications and antioxidants deficiency are also increasing worldwide. </p> <a class="button" href="https://foodchemistryjournal.com/2024/07/01/quality-evaluation-of-antioxidants-and-calcium-rich-sucrose-free-biscuit-based-on-spirulina-and-unutilized-eggshell/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator content-list-separator"> </div> <aside class="mh-sidebar"> <div id="search-2" class="sb-widget clearfix widget_search"><form role="search" method="get" class="search-form" action="https://foodchemistryjournal.com/"> <label> <span class="screen-reader-text">Search for:</span> <input type="search" class="search-field" placeholder="Search …" value="" name="s" title="Search for:"/> </label> <input type="submit" class="search-submit" value="Search"/> </form></div><div id="category-posts-2" class="sb-widget clearfix cat-post-widget"><h4 class="widget-title"><span><a href="">Popular Articles</a></span></h4><ul 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