Foods, Volume 11, Issue 5

The present study was carried to correlate the microbial diversity of the biofilms developed on the wooden boards used for aging traditional Sicilian cheeses with cheese typology. To this end, the microbial diversity of the shelves in contact with th...

ε-poly-l-lysine (ε-PL) holds a strong antibacterial property and is widely used for food preservation. However, the application of ε-PL to enhance fruit disease resistance in postharvest longans (Dimocarpus longan Lour.) has n...

New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the perspectives of sustainability and the economy [...]

To extract and utilise the protein in quinoa efficiently, we investigated the effect of rate of quinoa protein isolate (QPI) extraction by ultrasound-assisted alkaline extraction and traditional alkaline extraction methods using single-factor experim...

In semi-arid areas, vineyards grown for winemaking are usually mildly irrigated by drip irrigation systems in a manner maintaining drought stress. This practice ensures the proper development of vegetative and reproductive organs on the one hand, and...

Background: Phenylethanoid glycosides (PhGs) are obtained from a wide range of sources and show strong biological and pharmacological activities, such as antioxidant, antibacterial and neuroprotective effects. However, intestinal malabsorption and th...

Background: the last decade has witnessed an explosion of new consumer behaviour research technology, and new methods are published almost monthly. To what extent are these methods applicable in the specific area of food consumer science, and if they...

The agri-food sector produces large amounts of waste annually, most of which is lignocellulosic biomass [...]

The human population is expected to reach 9 [...]

Persistent Vibrio-parahaemolyticus-associated vibriosis cases, attributed, in part, to the inefficient techniques for detecting viable-but-non-culturable (VBNC) Vibrio pathogens and the ingestion of undercooked seafood, is the leading cause of bacter...