Foods, Volume 14, Issue 1

Litchi is one of the ancient fruits that originated in China, renowned for its high nutrition and rich flavor, and Xianjinfeng (XJF) stands as one of the most notable varieties in terms of its flavor. Investigating the metabolic changes in taste comp...

The aim of this study was investigating the biological diversity of lactic acid bacteria isolated from Chilean grapes and identifying potential candidates for use as malolactic fermentation starter cultures. The isolated bacteria underwent a comprehe...

This study evaluates the stress tolerance and metabolic adaptability of twelve yeast strains, including eleven commercial strains from Wyeast Laboratories and one prototrophic laboratory strain, under industrially relevant conditions. Yeast strains w...

Food choices are influenced by knowledge, attitudes, and behaviors (KABs); therefore, determining KABs regarding salt is a key point for salt reduction, which is a primary public health problem in Turkey. This study aimed to assess salt-related KABs...

The effect of Debaryomyces hansenii SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with D. ha...

This research aimed to evaluate the use of edible coating from a combination of liquid smoke and turmeric extract as a preservative for mackerel at room temperature. Liquid smoke was obtained from the pyrolysis of oil palm empty fruit bunches (OPEFB)...

Promoting child well-being and development requires a multidimensional approach, including the right to adequate food practices. Socially vulnerable children are more exposed to adverse experiences, such as inadequate food consumption due to poverty....

Background: Ulcerative colitis (UC) is a chronic intestinal disease of growing global concern. Bacteria associated with fermented food or probiotics regulate immune and inflammatory responses, playing a key role in intestinal immune homeostasis. Resu...

Chlorine dioxide (ClO2) gas has attracted considerable attention due to its safety and efficiency. In this study, we successfully developed a color-variable ClO2 slow-releasing card for postharvest litchi. The optimal ClO2 slow-releasing card was pre...

Cichorium intybus L. oligo-polysaccharides (CIOs), obtained from Cichorium intybus L., is a mixture of oligosaccharides and polysaccharides. This study explores the antianxiety and antidepressant effects and mechanisms of CIOs by using acute behavior...