Foods, Volume 14, Issue 18

Over the past few years, naturally sourced bioactive molecules have drawn increased attention for their antioxidant capacity and wide-ranging health effects. At the same time, interest in eco-friendly extraction approaches has risen sharply. Atmosphe...

Sichuan Paocai is a representative traditional fermented vegetable in China, which is deeply embedded in local geographical and cultural heritage. However, regional differences in product characteristics remain poorly understood. In this study, the p...

International standards for wines with Protected Designation of Origin (PDO) require characterisation through both analytical and sensory criteria, although sensory evaluation remains inherently subjective, especially regarding organoleptic propertie...

Pigeon meat is gaining increasing popularity due to its high nutritional value and desirable sensory qualities. This study aimed to comprehensively evaluate the quality-related components of pigeon meat by analyzing conventional nutritional indicator...

The growing global demand for rapid, sensitive, and cost-effective food safety monitoring has driven the development of nanozyme-based biosensors as alternatives to natural enzyme-based methods. Among various nanozymes, bimetallic gold–platinum...

This study investigated the physicochemical properties of starch from the newly developed β-glucan-rich barley cultivar Betahealth. The cultivar was bred through a three-way cross between Betaone (F1, Shikoku Hadaka 97 × Glacier AC38) and...

Pseudomonas fragi and Aeromonas salmonicida are major spoilage microorganisms in refrigerated grass carp. This study systematically investigated the physicochemical and metabolomic characteristics of chilled grass carp that were artificially inoculat...

The growing demand for sustainable food sources requires the efficient use of aquaculture by-products. This study aimed to optimize enzymatic hydrolysis conditions for the simultaneous recovery of fish protein hydrolysate (FPH) and oil from rainbow t...

In the original publication [...]

Twelve Polish pea varieties were malted, and their technological properties were assessed, using a congress mashing regime. Alpha-amylase addition was also used to determine whether external enzymes can improve the properties of the achieved worts. M...