Foods, Volume 14, Issue 5

Ovotransferrin (OVT) is very rich in nutritional value and possesses a variety of biological activities. However, there is a lack of suitable OVT extraction methods that are simple and suitable for large-scale production. For this reason, this study...

Protein constitutes the primary nutrient in soy, and its modifications are intricately linked to the properties of the soy milk powder. This study employed six main commercial enzymes (bromelain, neutrase, papain, trypsin, flavourzyme, and alcalase)...

The use of pesticides is essential for the production of high-quality agricultural products. However, the repeated application of pesticides has led to the contamination of environments, such as the atmosphere, soil, and surface water, affecting ecos...

The plant-based meat alternative (PBMA) market and consumer base on the island of Ireland (IOI) has grown rapidly in recent years. Therefore, this study compared the changes in PBMAs available on the IOI over time and the nutritional profiles of PBMA...

Mycotoxins are secondary metabolites originating from several species of fungi that have proven to demonstrate high toxicity. In addition, potential contamination sources can promote increased human exposure to the adverse effects of these toxins. Fo...

Thermosonication is a technique that combines ultrasound with mild temperatures and can be applied as an alternative to thermal pasteurization. This study aimed to evaluate the synergistic effect of thermosonication (Termo) on bioactive compounds (to...

Functional constipation ranks among the most common disorders impacting human health, which is manifested by difficulty in defecation and a complex etiology. L-Arabinose, a pentose found naturally in fruit rinds and cereal husks, has been reported to...

This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography–quadrupole time-of-flight mass spectrometry for the analysis of...

Nattokinase (NK), a serine protease with high thrombolytic activity, has significant potential for application in foods intended for special health benefits. However, the NK production in wild-type Bacillus subtilis natto is relatively low. In t...

The food industry is increasingly turning to healthy and eco-friendly alternatives for meat preservation, with recent attention focused on chitosan (CH) and essential oils (EOs). Here, we propose two liquid formulations of CH enriched with Laurus nob...