Foods, Volume 11, Issue 1

The presence of glyceryl esters (GE) and 3-monochloropropane-1,2-diol esters (3-MCPDE) in refined, bleached, and deodorized (RBD) palm oil is severely concerning to the palm oil consumer. In the present study, the influence of the phosphoric acid deg...

Advanced and novel thermal technologies, such as ohmic heating and dielectric heating (e [...]

Pineapple by-products (peels and stems) from fruit processing industries were evaluated to understand its potential application as a functional food. Therefore, the bioactive compounds of pineapple by-products were characterized for prebiotic and ant...

Trentingrana hard cheese is a geographic specification of the PDO Grana Padano. It is produced according to an internal regulation by many cooperative dairy factories in the Trentino region (northern Italy), using a semi-artisanal process (the only a...

This study investigates the morphological and rheological properties of blended gelatin (GA; a cooling-induced gel (cool-gel)) and hydroxypropyl methylcellulose (HPMC; a heating-induced gel (thermo-gel)) systems using a fluorescence microscope, small...

Beef consumption and production in Spain and Brazil are different with the consumption of beef in Brazil being three times higher than in Spain. In addition, there are variations in the economic value of production and in the traceability system. The...

Knowledge and attitude are essential components of food security as malnutrition remains a critical public health concern among adolescents. The study evaluates the effectiveness of a Triple Benefit Health Education Intervention on knowledge, attitud...

The objective was to test inherent cooking rate differences on tenderness values of boneless pork chops when exogenous factors known to influence cooking rate were controlled. Temperature and elapsed time were monitored during cooking for all chops....

Enhancing the quality retention of fresh noodles remains challenging. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) of different activation times on the storage stability and quality characteristics of fr...

Nowadays, the combination of molecules influences their biological effects, and interesting outcomes can be obtained from different component interactions. Using a mixture design method, this research seeks to simulate the efficacy of essential oil c...

Dietary practices are a key behavioral factor in chronic disease prevention; one strategy for improving such practices population-wise involves front-of-package labels (FoPL). This online randomized study, conducted in a quota-based sample of 1159 Po...

Beef is an important dietary source of quality animal proteins and amino acids in human nutrition. The fatty acid composition is one of the indispensable indicators affecting nutritional value of beef. However, a comprehensive understanding of the ex...

Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase^®, trypsin) and lactic fermentation with Lactobacillus plantarum were used to alter potential pea allergens, the functional properties and sensory profile o...

Brassica by-products are a source of natural bioactive molecules such as glucosinolates and isothiocyanates, with potential applications in the nutraceutical and functional food industries. However, the effects of oral sub-chronic exposure to broccol...

Food is the source from where a person obtains the body’s daily requirements. People’s current daily habits force them to consume fast food, which is known for its poor nutritional and safety features. So, it is urgent to provide a suitab...

The objective of this study was to determine the immunomodulatory effects of egg yolk protein–water extract (EYW) on splenocyte proliferation, cytokine secretion, immunoglobulin production, and NK cell cytotoxic activity in BALB/c mice. The for...

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial...

Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients du...

The development of food products implies ensuring the optimal composition and ratio of the basic components, as well as their technological compatibility. A priori, the quality of raw materials, the optimal formula of the product and the efficiency o...

Food safety is an important indicator of public health, as foodborne illnesses continue to cause productivity and economic loss. In recent years, web-based applications have been extensively used by the online users’ population. Almost one thir...

Daqu has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong aroma baijiu Daqu. DI-GC-O w...

Postharvest anthracnose, caused by the fungus Colletotrichum gloeosporioides, is one of the most important postharvest diseases of mangoes worldwide. Bacillus siamensis (B. siamensis), as a biocontrol bacteria, has significant effects on inhibiting d...

Foodborne diseases cause high morbidity and mortality worldwide. Understanding the relationships between bacteria and epithelial cells throughout the infection process is essential to setting up preventive and therapeutic solutions. The extensive stu...

Due to its pleasant rosy scent, the aromatic alcohol 2-phenylethanol (2-PE) has a huge market demand. Since this valuable compound is used in food, cosmetics and pharmaceuticals, consumers and safety regulations tend to prefer natural methods for its...

Botryococcus braunii, a prestigious energy microalga, has recently received widespread attention because it can secrete large amounts of exopolysaccharides (EPS) with potential applications in food, cosmetics, and nutraceuticals. Unfortunately,...

In this study, matrix solid phase dispersion (MSPD) microextraction combined with supercritical fluid chromatography-ion mobility quadrupole time-of-flight mass spectrometry (SFC/IM-QTOF-MS) was used to analyze the multipolar compounds in plant tea....

Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotlight in recent years since it can enable lower environmental impact, but it can also bring an added value to the wine production process by recovering se...

Geographical origin assessment of extra virgin olive oil (EVOO) is recognised worldwide as raising consumers’ awareness of product authenticity and the need to protect top-quality products. The need for geographical origin assessment is also re...

Thinned peach polyphenols (TPPs) were extracted by ultrasonic disruption and purified using macroporous resin. Optimized extraction conditions resulted in a TPPs yield of 1.59 ± 0.02 mg GAE/g FW, and optimized purification conditions resulted...

Campania is the most important region of Italy in the apricot cultivation, present mostly in the Vesuvio area. At least to the best of our knowledge, no studies are reporting the biochemical characterization of the considerable number of traditional...

Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives arriving at any given mill, which are generally discarded, causing economic and environmental issues. However, these are rich sources of natural bioactive compound...

In our study, we developed a system to reduce both energy consumption and pollutant discharge during the drying process. We present a new technology, a stationary bed grain-drying test device based on the internal circulation of the drying medium (IC...

Due to rising consumer preference for natural remedies, the search for natural antiviral agents has accelerated considerably in recent years. Among the natural sources of compounds with potential antiviral proprieties, berries are interesting candida...

Improvement of dietary and ecological biodiversity, namely by exploring autochthonous varieties, is a key point to the construction of a more sustainable food system and planetary health. However, the environmental sustainability continues to face hu...

The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was expected to differ. The hypothesis was consumers would prefer a cooked brown color and would rate...

There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, which includes the following: health, environmental or ethical aspects. This study reviews recent scientific reports on meat analogues. Th...

Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with...

Although the presence of foodborne nanoparticles was confirmed in grilled fish in a previous study, the evaluation of potential health risks of these NPs was insufficient. In the present study, the potential toxicity of onion-like carbon nanoparticle...

Global warming has caused devastating damage to starch biosynthesis, which has led to the increase in chalky grains of rice. This study was conducted to characterize the qualities of chalky rice grains and to develop the estimation formulae for their...

Anthocyanins have been shown to exert certain antiobesity properties, but the specific relationship between anthocyanin-induced beneficial effects and the gut microbiota remains unclear. Petunidin-3-O-[rhamnopyranosyl-(trans-p-coumaroyl)]-5-O-(β...

Children’s vegetable intake is too low, and a key barrier to the inadequate intake is low acceptance. To facilitate successful development of new vegetable-based products for children, a sensory science approach to product development has been...

The excellent survival ability of Salmonella enterica serovar Enteritidis (S. Enteritidis) in egg white leads to outbreaks of salmonellosis frequently associated with eggs and egg products. Our previous proteomic study showed that the expression of m...

Dried chilli is one of the highly traded spices globally and is well-known for its natural flavour, colour, and unique pungent taste. It is rich in nutrients and has medicinal benefits. During the dehydration and storage process, the proliferation of...

Pseudomonas lundensis is the main bacterium responsible for meat spoilage and its control is of great significance. 3-Carene, a natural monoterpene, has been proved to possess antimicrobial activities. This study aimed to investigate the antibacteria...

Aspergillus flavus is a common contaminant in grain, oil and their products. Its metabolite aflatoxin B₁ (AFB₁) has been proved to be highly carcinogenic. Therefore, it is of great importance to find possible antifungal substances to inhibit the grow...

The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors [...]

One of the greatest challenges currently facing our society is combating climate change [...]

Handheld visible-near-infrared (Vis-NIR) and near-infrared (NIR) spectroscopy can be cost-effective, rapid, non-destructive and transportable techniques for identifying meat species and may be valuable for enforcement authorities, retail and consumer...

Plants are the main natural source of numerous phytochemicals, although only a certain amount have been isolated and identified [...]

Fluidized-bed agglomeration (FBA) is known to modify the structure and rheology of food powders. In this study, guar gum (GG) powders with various concentrations of sucrose binder (0%, 10%, 20%, or 30%) were subjected to fluidized-bed agglomeration....