2025 March-2 - 172 articles
The use of buffalo meat in fermented sausage production represents a sustainable and innovative approach to enhancing the value of underutilized meat cuts. However, its high heme content and specific fatty acid composition makes the meat particularly...
Wolfberry (Lycium barbarum L.) as a functional food is rich in nutrients and bioactive substances. However, the fresh wolfberry is difficult to preserve, and its deep-processing products are required to improve. In the present study, single-strain fe...
The ability to efficiently store raw emulsion and market it as a ready-to-cook convenience meat product would be extremely advantageous to society and the global meat business. With this innovation, consumers may easily make a range of fresh emulsion...
Bacterial persistence, a dormant state that enables microorganisms to survive harsh conditions, is a significant concern in food-industry settings, where traditional antimicrobial treatments often fail to eliminate these resilient cells. This article...
The growing consumption of Volvariella volvacea has heightened concerns regarding its geographical authenticity. This study analyzed the proteins, 16 common amino acids, and 10 mineral elements (Ca, Cu, Fe, K, Mn, Mg, Na, Se, Sr, Zn) in samples from...
Sterilized processed cheese is a dairy product with prolonged shelf life compared to regular processed cheese. The extension of durability is made possible by the thermosterilization of processed cheese, while regular processed cheese is submitted to...
This study conducted a total acrylamide exposure assessment through the daily diet in two Spanish senior centers using the duplicate diet method. Among foods regulated in Europe, only instant coffee provided at senior center 1 (2831 µg/kg) exce...
Food-derived bioactive peptides have attracted considerable research interest and are increasingly utilized as functional ingredients in the food industry. In this study, the immunomodulatory peptides were isolated and purified from Thunnus albacares...
The SARS-CoV-2 pandemic had widespread and severe impacts on both the global economy and human health. Facing the continuously mutating virus, this crisis has heightened concerns among consumers and businesses regarding viral transmission through sea...
Pesticide residues and heavy metals, originating from diverse sources such as agricultural practices and industrial activities, pose substantial risks to human health and the ecological environment. For instance, residues of organophosphorus pesticid...
The triterpenoids from Inonotus hispidus exhibit several valuable bioactivities, including antioxidant, anti-inflammatory, and anticancer properties, making them highly sought-after for applications in functional foods. To obtain more I. hispidus tri...
The powder obtained from rosehip waste can be used as an ingredient in meat products because it contains polyphenolic compounds with preservative and antioxidant effects and carotenoid compounds with a colouring effect. This study aimed to evaluate h...
We previously found that host–guest interactions can drive gingerols (Gs) and cyclodextrins (CDs) together to form inclusion complexes (G/CD), which can further construct amphiphilic microcrystals and resultant Pickering emulsions through self-...
Sorghum is a nutritious, healthy, gluten-free whole grain, with the United States (U.S.) leading its production globally. While sorghum is consumed worldwide, it is mainly used for animal feed and biofuel in the U.S. Organoleptic characteristics and...
Drawing soy protein (DSP) exhibits a well-defined fibrous structure, conferring significant market potential. This study investigates the interactions between DSP and myofibrillar proteins (MP) and their effects on gel properties. Porcine myofibrilla...
The advantages of pottery jars in the aging process of Baijiu are evident, but the impact of their material composition and pore structure on the flavor of Baijiu has not been widely studied. This study systematically analyzed the effects of six type...
In Eastern Europe, the number of vegetarians is growing, and the number of people adhering to Christian Lents is traditionally high. However, data on the nutritional value of plant-based diets in this part of the world are limited. The aim of this st...
The development of sustainable biodegradable packaging materials is essential for enhancing food quality and shelf life while reducing plastic waste. This study explored polymer-based monolayer, composite, and bilayer films to produce water-soluble,...
Gene markers are widely utilized for detecting harmful and beneficial microorganisms in food products. Primer sequences targeting the 16S rRNA region, recognized as a conserved region, have been conventionally employed in PCR analyses. However, sever...
In the process of ginger deep processing, a lot of waste is generated which is rich in biopolymers and active ingredients such as cellulose, starch, gingerol, and gingerol, but its low utilization rate leads to waste of resources. In this study, ging...
The application high-intensity ultrasound (HIU) in rabbit meat has shown promising results for improving its palatability and commercial value. This study aimed to evaluate the effect of HIU application in meat from two rabbit breeds (Flemish Giant,...
The aim of this study was to develop a novel functional ingredient—goat’s skim milk enriched with Agrocybe aegerita (V. Brig.) Vizzini mushroom extract (ME/M)—using Central Composite Design (CCD). The optimized ME/M ingredient was e...
Although food security has been a long-standing focus of research and policy in China, significant gaps remain in synthesizing evolving debates across multiple disciplines such as agriculture, economics, environmental science, and politics. This syst...
Food security remains a critical challenge for older adults in rural Indigenous communities, particularly among the Mapuche people. This study presents an analysis of public policies that address the food security of Mapuche older adults in rural Chi...
As a probiotic strain isolated from Hongqu rice wine (a traditional Chinese fermented food), Limosilactobacillus fermentum FZU501 (designated as Lf) demonstrates exceptional gastric acid and bile salt tolerance, showing potential application as a fun...
Spent coffee is rich in bioactive compounds, including chlorogenic acid, caffeic acid, and caffeine, which offer health benefits. However, digestive processes can degrade these compounds; therefore, microencapsulation within Saccharomyces cerevisiae...
Gastric cancer is one of the most frequent cancer types in the Latin American population, and its development is related to multiple factors, including diet. The present systematic review and meta-analysis, based on PRISMA, aims to determine dietary...
In the present work, laser-induced breakdown spectroscopy (LIBS) and fluorescence spectroscopy are used and assessed for the detection of EVOOs’ adulteration with some non-EVOO edible oils (i.e., pomace, corn, sunflower, and soybean) and the di...
As we move toward Agriculture 4.0, there is increasing attention and pressure on the productivity of food production and processing. Optimizing efficiency in critical food processes such as corn drying is essential for long-term storage and economic...
Porous starch, known for its large specific surface area due to internal pores, exhibits excellent adsorption capabilities. In this study, we successfully produced porous starch from lotus seeds using dextranase and conducted a comprehensive analysis...
The present research aimed to incorporate terebinth seed protein into gluten-free cakes in order to increase their protein content and improve their technological properties. The terebinth protein replaced the rice flour–corn starch mixture use...
This study used Juglans regia leaves from the Gran Jefe variety; this indigenous cultivar from Nerpio is highly valued for its quality and distinct characteristics. This type of walnut is traditionally cultivated in the region and is noted for its or...
Farms are a major source of antibiotic resistance genes (ARGs) and antibiotic-resistant bacteria (ARB), and previous research mainly focuses on polluted soils and breeding environments. However, slaughtering is an important link in the transmission o...
This study employed ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS) combined with multivariate analysis to investigate tissue-specific metabolic profiles in the peel, pulp, and seeds of black wax gourd (Benincasa h...
Type 2 diabetes and osteoporosis are very serious diseases all over the world. We prepared noodles from ‘Kitanokaori’ (newly developed wheat) (KITs) using weakly acidic hard water, which showed a higher amount of resistant starch (9.0-fol...
Magnesium plays an important role in regulating the growth and quality of tea trees. However, the effect of magnesium regulation on changes in the aroma quality of tea tree leaves remains unknown. In this study, the volatile compounds of tea leaves u...
One of today’s major environmental and economic challenges is the fight against both agro- and industrial-waste. Almond production and industrial processing exemplifies this issue, as it generates tons of waste and by-products, with hulls and s...
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Whole grain foods have been recommended to preserve biologically active components and benefit human health. The effect of the addition amount of whole sweet potato flour (WSPF, 25%, 51%, and 75%) on the physicochemical and structural properties of e...
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The chilled ready meal market in New Zealand has witnessed substantial growth, fuelled by the increasing demand for convenient food options. This study integrates the theory of consumption value (TCV) with the theory of planned behaviour (TPB) to exp...
The unique aroma of yeast proteins (YPs) influences consumer acceptance. Temperature and water content could affect the aroma characteristics of proteins. Herein, the aroma release patterns in YPs were explored via sensory evaluation, electronic nose...
Arabinoxylan, a key non-starch polysaccharide in wheat bran, significantly influences the quality and health benefits of wheat beer. This study aimed to investigate how wheat bran addition (0–20%) affects water-extracted arabinoxylan (WEAX) con...
The preservation of fermented stinky sea bass (FSSB) has always been a major challenge. In this study, four preservation methods, including partial freezing (PF), freezing (F), irradiation + partial freezing (IPF), and irradiation + freezing (IF), we...
Odor-induced sweetness enhancement (OISE) is an effective approach to lower sugar intake. In this study, static and dynamic sensory evaluations, combined with molecular docking, were used to explore the mechanism underlying sweetness enhancement in f...
Oleogels must replicate the rheological behavior of saturated fats at processing and consumption temperatures to maintain their physical stability and sensory acceptance. Thus, multicomponent oleogels present a promising approach since oleogelators c...
This study investigated the effects of physical field protein modification methods on the mechanical properties, color, rehydration performance, thermal stability, and sensory quality of yuba. The results showed that all three modification methods sh...
Due to rising concerns regarding the adulteration and mislabeling of honey, new directives at the European level encourage researchers to develop reliable honey authentication models based on rapid and cost-effective analytical techniques, such as vi...
Tricholoma matsutake, as a rare wild edible mushroom, is popular due to its unique flavor and taste, as well as high nutritional and economic value. Investigating the relationship between the complex structure and in vitro immunological activity of T...
Non-volatile organic acids (NVOAs) are essential to the flavor profile of Baijiu. However, the low levels and diversity of NVOAs in Baijiu make their isolation, annotation, and quantification challenging. In this study, a well-established pipeline co...
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