2025 June-1 - 168 articles
Microalgae are considered as sustainable starch producers, yet the carbon sources for this process in terms of starch productivity and functionality require further elucidation. The present study investigated the roles of CO2 and acetate on the starc...
The gut-liver-adipose axis plays a pivotal role in metabolic regulation, and its dysregulation contributes to obesity and metabolic syndrome. Probiotics and polycosanol have shown potential in modulating gut barrier integrity, lipid metabolism, and i...
The utilization of insects as a source of essential nutrients holds considerable promise, with the potential to serve as both feed and food. Consequently, there is a necessity to develop control systems, as the undeclared addition of insects to food...
This study aimed to design and optimize an edible antimicrobial film incorporating thermally modified starches using a systematic experimental approach. A comprehensive analysis of six starch types—both native and dry heat–modified—...
There is an unmet need for an affordable, high-quality, and non-thermally processed source of omega-3 fatty acids. Cold-pressed flaxseed oil comes closest to meeting these criteria. Flaxseed oil is also subject to rapid oxidative degradation. Sesame,...
To increase the added value of peanut meal (PM, protein content of 46.17%) and expand its application in food processing, cold-pressed PM was modified via transglutaminase (TGase)-coupled glycation to enhance its functional properties. The effects of...
Pichia manshurica is the main spoilage fungus that causes the deterioration of paocai. Our previous study found that the compound essential oils (CEOs) of lemon, lemongrass, and nutmeg had a good inhibitory effect; however, the antimicrobial mechanis...
To compare the quality and nutritional differences of crayfish under freshwater and saline-alkali water aquaculture conditions, this study systematically analyzed the biochemical composition, physical properties, and nutritional evaluation of crayfis...
The evaluation of region-specific aroma characteristics in green tea remains critical for quality control. This study systematically analyzed eight Tongcheng Xiaohua tea samples (standard and premium batches) originating from four distinct regions us...
In this study, we investigated the effects of MG4244 on intestinal permeability, oxidative stress, and lipid accumulation in Caenorhabditis elegans with metabolic inflammation induced by Pseudomonas aeruginosa (PA) and a high-glucose diet (HGD). The...
There was an error in the original publication [...]
This study optimized ultrasound-assisted extraction (UAE) for polysaccharide isolation from Brassica rapa L. using Box–Behnken design, achieving a maximum yield of 41.12% under conditions of 60 °C, 60 min, 175 W ultrasonic power, and 30 mL/...
Natural flavors and fragrances are an exciting area for both academic and industrial research as consumer preference for natural and sustainable products continues to grow [...]
In recent years, coffee waste by-products have been incorporated into polymer blends to reduce environmental pollution. In this study, coffee parchment (CP) was incorporated into biodegradable polylactic acid (PLA) and poly (butylene adipate-co-terep...
This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted tra...
The Chinese mitten crab (Eriocheir sinensis) is a high-value seafood. Efficient quality-grading methods are needed to meet rapid increases in demand. The current grading system for crabs primarily relies on manual observations and weights; it is thus...
In recent decades, the global scientific community has shown a growing interest in the field of functional foods and bioactive compounds, spurred by a confluence of public health challenges and emerging nutritional strategies. [...]
Wheat bran (WB) is rich in bioactive compounds, but its incorporation into food products often negatively affects dough properties. The soluble components in WB, including polysaccharides, minerals, and proteins, exhibit significant variations across...
Background: Honey is a beekeeping product with high nutritional value, considered a bio-indicator of environmental pollution. The aim of this study was to determine the mineral content in honey by analyzing toxic metals in accordance with EU regulati...
Fruit freshness monitoring represents one of the key research foci in the quality control of fruits and vegetables. Traditional manual inspection methods are characterized by subjectivity and inefficiency, which renders them unsuitable for large-scal...
This study investigated the quality evolution of soybean products (soymilk, tofu, dried bean curd) through mixed-strain fermentation with Lacticaseibacillus rhamnosus CICC 6151 and Saccharomyces cerevisiae AS2.400 under optimized conditions (7% inocu...
This Editorial introduces the Special Issue “Editorial Board Members’ Collection Series: “Global Food Security and Sustainability””, and highlights key topics on this subject [...]
With the increasing popularity of traditional Chinese sausages both domestically and internationally, the flavor characteristics of sausages have become an important topic in food science research. However, comparative studies on the flavor differenc...
In this study, we developed an innovative method for one-step enzyme purification and immobilization utilizing polysaccharide-based microspheres through a chitosan-binding module that mediated affinity adsorption. The chitosan-binding domain derived...
A food pasteurization or sterilization process was treated as a system comprising a target microorganism, a food medium, and applied lethal agents (both thermal and nonthermal). So, the state of such a system was defined by the target microorganism&r...
Geographical origins and varietal characteristics can significantly affect the quality of Citri Reticulatae Pericarpium (Chenpi), making rapid and accurate identification essential for consumer protection. To overcome the inefficiency and high cost o...
The increasing scarcity of traditional nectar sources due to climate change has led beekeepers to explore alternative floral sources. This study investigates the volatile profile, sensory characteristics, and consumer acceptability of monofloral hone...
The brown rice rate (BRR), milled rice rate (MRR), and head rice rate (HRR) are important indicators of rice milling quality. The simultaneous detection of these three metrics holds significant economic value for rice milling quality assessments. In...
The growing demand for plant-based protein alternatives has driven interest in protein modifications to enhance their functional properties in food applications. Enzymatic cross-linking using laccases derived from Rhus vernicifera (LR) and transgluta...
Microbial detection in milk is crucial for food safety and quality, as beneficial and harmful microorganisms can affect consumer health and dairy product integrity. Identifying and quantifying these microorganisms helps prevent contamination and spoi...
This study investigated the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) obtained through enzymatic hydrolysis with trypsin, aiming to utilize them as natural emulsifiers in 5 wt% fish-oil-in-water emulsions. Unfractio...
While cold chain transportation facilitates the utilization of wine grapes grown in remote mountainous areas, there is currently a lack of research on the impacts of different post-harvest temperatures on the quality of wine grapes. Therefore, three...
Artificial intelligence is comprehensively transforming the food safety governance system by integrating modern technologies and building intelligent control systems that provide rapid solutions for the entire food supply chain from farm to fork. Thi...
Rye (Secale cereale L.), a cereal with valuable agronomic and nutritional benefits, contributes to sustainable agriculture, especially in areas where more demanding crops cannot be cultivated due to the poor agronomic value of soil. This review explo...
Dairy farming contributes significantly to global greenhouse gas emissions, highlighting the need for a dietary shift toward more sustainable products. Plant-based milks have gained popularity as a lower-calorie, more environmentally sustainable alte...
Pepper (Capsicum annuum L.) processing generates significant byproducts, with seeds emerging as a promising resource due to their rich content of oils, proteins, phenolic compounds and minerals. This comprehensive review critically evaluates the exis...
The growing demand for natural preservatives in the food industry has highlighted the importance of essential oils (EOs), despite their limitations related to volatility and oxidative instability. This study addresses these challenges by developing p...
Walnuts, which are rich in unsaturated fatty acids (UFAs), are highly susceptible to oxidation during storage, leading to quality degradation. Consequently, antioxidant technologies for the oxidative stability of walnuts have garnered significant att...
The fermentation of prune juice significantly enhances its nutritional profile, antioxidant capacity, and flavor characteristics. In this study, Non-Saccharomyces cerevisiae and Lactiplantibacillus plantarum were used to co-ferment prune juice to sys...
Microbial transglutaminase (mTG) is most frequently utilized in order to increase the gelling properties of soybean protein isolate (SPI), but there are still some limitations of mTG-based hydrogel fabrication technology. Therefore, we aimed to devel...
Carrots are gaining attention due to their health effects, high yield, low cost, and bright color in food processing. This study analyzed the impact of carrot whole flour (CWF) on steamed cake quality. The effects of CWF and its active ingredients, c...
The relationships between mycotoxins content in food commodities or feedstuffs and the foodborne diseases is well known. So far, the available data mainly include chemical methods of mycotoxins decontamination for agricultural commodities or raw mate...
In this study, we aimed to investigate the occurrence of rare earth elements (REEs) in commonly consumed foods and assess the dietary exposure risks among different age groups in Zhejiang Province. The results showed that tea and shrimp had the highe...
This study systematically investigated the drying kinetics and quality characteristics of Houttuynia cordata Thunb. (HCT) under different processing conditions, evaluating how freeze-drying and hot-air drying (40 °C, 50 °C, 60 °C) af...
In wine production, technology influences its chemical composition, which in turn affects its organoleptic properties. As a result, innovative production techniques play a crucial role on the competitive wine market. Underwater wine aging has gained...
The aim of this study was to evaluate the effect of marinade type and marinating time on the physicochemical and sensory properties of pork tenderloin cooked using low-temperature, vacuum-sealed cooking. The study included marinades based on pineappl...
The increasing demand for diverse foods and tailored nutrition encourages the development of innovative products, such as bread enriched with cricket powder (CP) or potato protein (PP). This study presents the preparation and analysis of gluten-free...
The detection of pesticide residues in food is crucial for ensuring food safety, safeguarding public health, and promoting sustainable development. Overusing pesticides on agricultural crops can lead to the emergence of various diseases. Traditional...
The functional properties of proteins are closely related to their structure and conformation. The effects of glycosylation and pH on the structural and conformational changes in whey protein isolate (WPI) were investigated using multispectral techno...
Anacardium occidentale, known as cashew tree, is widely used in the Amazon. This study aimed to evaluate the chemical composition, as well as the biological, physicochemical, antioxidant, and acceptability properties, of the essential oil (EO) extrac...
of 4
