Foods, Volume 14, Issue 3

Pasteurization is used to ensure the safety of liquid whole eggs (LWEs) before commercial distribution; however, it is insufficient to inactivate the spore-forming bacteria Bacillus cereus. This study investigated the effect of nisin on the growth ki...

Pseudomonas fluorescens is a vital food spoilage bacterium that commonly spoils foods in the biofilm state. Uncovering the targets responsible for biofilm formation and disrupting their function is a promising way to control bacterial biofilms and fo...

Fermented milk has a long history. It is fermented by lactic acid bacteria and is rich in protein, minerals, vitamins, and other nutrients. As people’s pursuit of quality of life improves, consumers are paying increasing attention to fermented...

Rice serves as the primary food source for the majority of the world’s population. In terms of irrigation water, the highest volume of irrigation water is utilized in paddy irrigation. Excessive water use causes both waste of limited water reso...

Bee pollen is a potential functional food ingredient as it contains essential nutrients and a wide range of bioactive compounds. Among bakery products, sweet or salty biscuits are very popular, because they can be consumed quickly, have a long shelf...

Dry-aged beef has gained interest worldwide in recent years due to its improved sensory attributes. This enhancement is thought to be partially driven by microbial activities, particularly lipolysis and proteolysis. In this study, dry-aged beef manuf...

Industry 4.0 and digitalization are driving a major transformation in the bakery sector. This systematic review examines the latest advancements in digital technologies and platforms within the bakery industry. Innovations such as robotics, automatio...

Crab roe sauce (CRS) is prone to spoilage due to microbial contamination. Therefore, this study aimed to investigate the inhibitory effects and mechanisms of a mixed bio-preservative (0.025% ε-polylysine hydrochloride (ε-PL) + 0.01% n...

This study aimed to prepare a black goji berry enzyme (BGBE) using high acyl gellan gum as a substitute for aqueous slurry, followed by fermentation with Saccharomyces cerevisiae (SC) for 48 h, pasteurization, and subsequent fermentation with Lactoba...

Hyperuricemia arises from imbalanced uric acid metabolism, contributing to gout and related chronic diseases. When traditional drugs are used to treat hyperuricemia, side effects are inevitable, which promotes the exploration of new bioactive compoun...