Foods, Volume 14, Issue 21

This study investigates the motivations behind food businesses voluntary participation in certification programs and analyzes their non-conformance reports (NCRs). Health and nutrition food businesses lead in voluntary certification, averaging 5.65 N...

Microplastics are widely distributed, but their potential impact on crops cannot be ig-nored. Most current studies focus on common crops such as rice and buckwheat and are mostly at the macro level. In this study, we explored for the first time the c...

Biosynthesis technology is defined as the application of biological systems—such as microorganisms, cultured cells, or enzymes—to the conversion of simple substrates into high-value biomolecules through engineered metabolic pathways [...]

At present, the classification of nongxiangxing baijiu (NXB) predominantly relies on the subjective expertise of distillers and tasters, in the absence of scientifically standardized criteria. This reliance poses challenges for achieving precise clas...

To address the challenge of monitoring the postharvest jasmine bloom stages during industrial tea scenting processes, this study proposes an efficient U-shaped Network (U-Net) model with frequency–spatial cross-attention (FSCA-EUNet) to resolve...

Tea is one of the most widely consumed beverages worldwide, yet increasing environmental cadmium (Cd2+) contamination poses a serious threat to consumer safety. Understanding the migration pathway of Cd2+ from contaminated soils through tea plants in...

Wenchang chicken, a specialty of Hainan, China, is celebrated for its tender texture and unique flavor. This study investigates the impact of two traditional cooking methods, SW chicken and PP chicken, on the formation of volatile organic compounds (...

Marine-derived proteins are important sources in the preparation of umami peptides due to their delicious and unique taste. The research endeavored to elucidate the established umami peptide library derived from Skipjack tuna protein through a combin...

Collagen peptides derived from animal skins are valuable bioactive ingredients with diverse nutritional and functional properties. This study systematically compared the nutritional value, collagen structure function properties, and bioactivities of...

Fermented foods constitute an integral component of the human diet, evolving from ancient preservation techniques to sophisticated nutritional matrices in modern food systems [...]