Foods, Volume 14, Issue 17

This study evaluated chemical safety indicators in 38 commercial fish sauces from Thailand, South Korea, Taiwan, and Vietnam sold in Taiwan. We quantified key nitrogenous compounds, biogenic amines, preservatives, and sodium levels, and further chara...

Mayonnaise is a widely consumed food emulsion. Traditional mayonnaise contains approximately 70–80% lipids, making it a high-fat, calorie-dense food. This study aimed to develop a reduced-fat mayonnaise with physicochemical properties comparabl...

An eco-friendly composite coating was developed for blueberry preservation through the incorporation of thymol-loaded β-cyclodextrin microcapsules (THY@β-CD) into a potato starch (PO) matrix. Microencapsulation at an optimal wall-to-core ra...

The growing demand for natural and sustainable food preservatives has drawn interest in carbon dots (CDs) derived from plant sources. This study aimed to synthesize CDs from dried German chamomile flowers (DF) and residual biomass (RB) obtained after...

The physicochemical properties of sorghum determine its application. This study investigated the differences and relationships in the physicochemical properties of four typical japonica sorghum starches (JSS, including JZ159, JZ167, JZ169 and FZ4) an...

Sodium chloride (NaCl) was essential for making mianpi, a traditional Chinese wheat starch gel food. The production process included wheat flour/starch slurry preparation, steaming, cooling, and cutting. This study investigated how NaCl affected both...

Current research on chili powder and oil has predominantly focused on cultivar selection and oil temperature, while the impact of thermal pretreatment methods on their quality and flavor profiles remains underexplored. In this study, the flavor profi...

To address the challenge of postharvest spoilage in flat peaches and white apricots, we developed fermented peach–apricot mixed juice (PAMJ) using these fruits as raw materials through multi-strain synergistic fermentation. Its fermentation pro...

Galactooligosaccharides (GOS) are a class of prebiotic carbohydrates composed of 2 to 8 galactose units linked together and often terminated with a glucose molecule. GOS have attracted significant attention for their health-promoting properties, incl...

Food and nutrition production play a pivotal role in China’s transition toward a nutrition-sensitive food system. Alongside rapid urbanization and dietary shifts, substantial transformations have occurred in food production patterns. This study...