Foods, Volume 14, Issue 2

This study investigates the seasonal variations in the elemental composition of five economically valuable Sparidae fish species from Bozcaada, North Aegean: red seabream (Pagrus major), gilthead seabream (Sparus aurata), saddled seabream (Oblada mel...

“In spite of over 100 years of research and millions of dollars spent, food safety remains a worldwide public health issue (Christoper Griffith cited in Yiannas (2009) [...]

High-pressure processing (HPP) is used as a non-thermal approach for controlling microbial viability. The purposes of this study were to (i) establish the decimal reduction times (D-values) for pathogenic bacteria during 350 MPa HPP treatment,; (ii)...

The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasi...

This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain f...

Pesticide residues on fruits pose a global food safety concern, emphasizing the need for effective and practical removal strategies to ensure safe consumption. This study investigates the efficacy of household ingredients (corn starch, all-purpose fl...

With the increasing global demand for sustainable and eco-friendly food items, it is imperative to investigate alternate sources of natural pigments. The red beetroot (Beta vulgaris L.) is a traditional food in many countries and a rich bioactive com...

Herein, β-glucan (BG) was extracted from different colored varieties of highland barley (HB, Hordeum vulgare), defined as BBG, WBG, and LBG depending on the colors of black, white, and blue and their molecular structure and physicochemical prope...

Two different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied du...

The abundant yet underutilized olive leaves, a renewable by-product of olive cultivation, offer untapped potential for producing high-value bioactive compounds, notably oleacein. Existing extraction methods are often inefficient, yielding low quantit...