Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious
health risks on both household animals and humans. The more frequent occurrence of …

At the beginning of the 21st century, many consumers show interest in purchasing safe,
healthy, and nutritious foods. The intent requirement of end-users and many food product …

Mycotoxins are common in many agricultural products and may harm both animals and
humans. Dietary mycotoxins are reduced via physical, chemical, and thermal …

Highlights•Lack of knowledge on physicochemical and structural properties of dietary
fiber.•Key role of viscosity and hydration properties in fiber effect on diabetes/obesity.•New …

Cereals are generally damaged at different stages before consumption, reducing their
quality. Nowadays, non-thermal irradiation treatment (including X-ray, gamma-ray, and …

In this study, a dielectric barrier discharge (DBD) cold plasma was used to degrade
zearalenone, and the degradation efficiency and the quality of maize were evaluated. The …

The processing of food is a common method that converts raw materials into edible items
that are safer, simpler to prepare and frequently more appealing to customers this change …

Modified rice flour (MRF) with higher resistant starch content was explored to produce
resistant starch, enriched extruded snacks. Effects of feed moisture (10%–35%), temperature …

Food preparation involves the blending of various food ingredients to make more convenient
processed food products. It is a long chain process, where each stage posing a risk of …

When the cocoa pod husk (CPH) is used and processed, two types of flour were obtained
and can be differentiated by particle size, fine flour (FFCH), and coarse flour (CFCH) and …