Foods, Volume 12, Issue 2

Increased numbers of patients with chronic conditions use nutraceuticals or food-based therapeutics. However, to date, there is no global consensus on the regulatory processes for nutraceuticals. With the increased use, issues of quality and safety h...

The synergistic impact of hydrogen-rich water (HRW, 394 ppb) and slightly acidic electrolyzed water (SAEW, pH of 6.25 ± 0.19) on the antioxidant metabolism of fresh-cut kiwifruit during storage was investigated (temperature: (3 ± 1) &de...

In addition to volatile compounds, metabolites also have a great effect on the flavour of food. Fresh finger citron cannot be eaten directly because of its spicy and bitter taste, so it is made into a preserved fruit product known as Laoxianghuang (L...

As primary coffee by-products, Arabica coffee husks are largely discarded during coffee-drying, posing a serious environmental threat. However, coffee husks could be used as potential material for extracting pectin polysaccharides, with high bioactiv...

White button mushroom polysaccharide (WMP) has various health-promoting functions. However, whether these functions are mediated by gut microbiota has not been well explored. Therefore, this study evaluated the anti-aging capacity of WMP and its effe...

Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at...

Background: Coffee is one of the most consumed beverages worldwide and is part of the Portuguese lifestyles. This study aims to describe coffee consumption during the COVID-19 pandemic, the change in consumption, the relation between work and familia...

Technological prospecting was performed on documents related to sourdough microbiota using SCOPUS, Web of Science, Google Scholar, Espacenet and Patent Inspiration databases. Scientific articles and patents were analyzed based on three different pers...

The United States Department of Agriculture Food Safety and Inspection Service (USDA FSIS) does not maintain a zero-tolerance policy for Salmonella in poultry and poultry products, despite being a known food safety hazard throughout the poultry indus...

Consumers’ behavior towards sea urchin and preferences towards their origin certification and place of consumption may condition their market. In this context, the aim of this research was to elicit the preferences and perceptions of Italian se...