Foods, Volume 14, Issue 21

Wax apple (Syzygium samarangense) is highly perishable postharvest. Even under refrigerated storage conditions, its shelf life typically lasts only about one week. This study developed a novel antibacterial food packaging membrane to extend its shelf...

This study aimed to develop and characterize plant-based smoked salmon analogs by evaluating the effects of three hydrocolloids (kappa carrageenan, iota carrageenan, and konjac gum) on their physicochemical, textural, and functional properties. Sixte...

Akkermansia muciniphila (AKK) is a mucin-degrading gut symbiont with emerging probiotic potential. Among its carbohydrate-active enzymes, Amuc_0517, a glycoside hydrolase family 36 (GH36) protein, has been identified as a highly specific α-gala...

The aim of this study was to evaluate microbiological, physicochemical, instrumental, and sensory parameters of jerky and biltong and to identify potential associations affecting their overall quality and safety. In total, 39 samples of various types...

Ulcerative colitis (UC) is associated with gut microbiota imbalance, and probiotics may restore gut flora and improve intestinal health. Sea buckthorn, which is rich in antioxidants and anti-inflammatory compounds, may enhance these effects when comb...

Beer consumption patterns are evolving, with gluten-free beers (GFBs) and low- and no-alcohol beers (NABLABs) exhibiting continuous growth, underpinned by health-conscious consumers, younger generations’ preference for moderate drinking, and a...

Listeria monocytogenes is a foodborne pathogen of significant public health concern due to its high environmental resilience and ability to cause severe infections in vulnerable populations. The objective of the present study is to characterize foodb...

‘Qiancha 1’ is an excellent raw material for manufacturing white tea. The effects of different drying parameters on the quality performance of ‘Qiancha 1’ white tea remain poorly understood, which restricts the precise regulat...

Accurately modeling the nonlinear relationships between near-infrared (NIR) spectral signatures and biochemical traits in corn remains a major challenge. A key difficulty lies in capturing multi-scale contextual dependencies—ranging from local...

The aim of the study was to determine the effect of Swiss chard powder (SCP) as a natural nitrite source on the volatile compounds and other qualitative properties of heat-treated sucuk (HTS). Three formulations were created for the production of HTS...