Foods, Volume 13, Issue 23

The occurrence of extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae in vegetables is an escalating global problem. This study aimed to document the global prevalence of ESBL-producing Enterobacteriaceae in vegetables using a comp...

This study aimed to investigate the protective effects of inoculating Lactobacillus plantarum R2 and Lactobacillus sakei B2 on low-salt sliced chicken sausages during storage at 5 °C. The results demonstrated that L. plantarum R2 inhibited the gr...

This paper presents a review of the technologies and services associated with online grocery shopping. The progress in the field of online grocery shopping has been very rapid in recent years. Hence, there was a need to systematize knowledge about th...

In this study, the taste quality difference between high (Ninghong-Jinhao tea, JH, unfolded fresh leaves) and low (Ninghong-Congou tea, CG, unfurled fresh leaves) grades of Ninghong tea (unique black tea) was analyzed from the perspective of sensory...

The purpose of this study was to design nanocarriers with small-size and antioxidant properties for the effective encapsulation of curcumin. Here, procyanidins, vanillin, and amino acids were used to successfully prepare nanocarriers of a controllabl...

The non-destructive detection of fruit quality is indispensable in the agricultural and food industries. This study aimed to explore the application of hyperspectral imaging (HSI) technology, combined with machine learning, for a quality assessment o...

During the production of Wuyi rock tea, withering and fermentation play a crucial role in the primary processing of the tea, greatly influencing the development of its distinct taste characteristics. In this study, Rougui (Camellia sinensis) was sele...

Mint (Mentha L.), basil, (Ocimum basilicum) and Melissa (Melissa officinalis L.) are herbaceous plants from the Lamiaceae family. They have a wide range of health benefits and flavour properties which are highly valued around the world. Alternative m...

Extra virgin olive oil (EVOO) is one of the main daily food items consumed around the world, particularly in the Mediterranean region, and it has unique organoleptic properties. This study aims to determine the best frying conditions of EVOO suppleme...

The term “value-added” continues to be a relevant topic for global research, especially when it is related to increased economic value, increased consumer satisfaction, food waste reduction, and sustainability [...]