Foods, Volume 12, Issue 1

Food adulteration is one of the most serious problems regarding food safety and quality worldwide. Besides misleading consumers, it poses a considerable health risk associated with the potential non-labeled allergen content. Fish and fish products ar...

This study investigated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical properties of rice flour according to its moisture levels in order to develop new materials for processed rice foods. The rice varieties used were...

Alginate oligosaccharides are degradation products of alginate and have attracted increasing attention due to their versatile biological functions. In the present study, C57BL/6 mice were used to assess the ameliorative effects and mechanisms of gulu...

Essential trace elements are required at very low quantities in the human body but are essential for various physiological functions. Each trace element has a specific role and a lack of these elements can easily cause a threat to health and can be p...

Peptide iron chelate is widely regarded as one of the best iron supplements for relieving iron deficiency. In this study, a new type of walnut peptide iron (WP-Fe) chelate was prepared using low molecular weight walnut peptides (WP) as raw materials....

Extensive and high residue variations in enrofloxacin (ENR) exist in different aquatic products. A novel quantitative method for measuring ENR using high-performance liquid chromatography–tandem mass spectrometry was developed employing enroflo...

This study explores the efficacy of bamboo essential oil (BEO) incorporated at 15 ppm (T1, BEO-I) and 30 ppm (T2, BEO-II) on the overall physicochemical and oxidative stability, microbial deterioration, and sensory acceptability of meatballs stored f...

Lacticaseibacillus paracasei (formerly Lactobacillus paracasei) is a nomadic lactic acid bacterium (LAB) that inhabits a wide variety of ecological niches, from fermented foodstuffs to host-associated microenvironments. Many of the isolated L. paraca...

Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. The green color of recently extracted olive oils is lost during storage at room temperature, mainly because of the pheophytinization of chlorophylls. S...

This research was conducted to determine the compositional and textural characteristics and sensory profile of ‘Ambrosia’ apples with different dry matter content (DMC) as estimated using a Felix-750 Produce Quality Meter (Felix Instrumen...