2025 April-2 - 155 articles
Consumers are increasingly interested in a healthy lifestyle, and choosing foods and ingredients with proven human health benefits has become a current trend. Recently, scientific evidence has proven that the use of microorganisms in different food m...
In this study, an extract of white grape marc (GME), a by-product obtained during the winemaking process, was applied to the surface of gilthead seabream (Sparus aurata) fillets, which were then stored under refrigeration (4 °C) for a period of 1...
Food safety is a global issue that can be enhanced by collaboration with reliable suppliers. Given the complexities of international supply chains, identifying reliable suppliers is often challenging and resource-intensive. Integrating artificial int...
Background: Consumer demand for plant-based milk alternatives, particularly oat-based milk, has increased due to perceived health benefits and environmental sustainability. However, challenges remain in improving their nutritional profile and physica...
Food digestion in the gastrointestinal is a series of processes consisting of chemical and physical digestion. Recently, developing foods with controlled digestion in the stomach may attract more attention. Hydrogel foods are useful tools for designi...
The seeds of Cichorium glandulosum Boiss. et Huet. (CS) are known for various effects. However, the research on the establishment of quality evaluation standards for CS is currently limited. Therefore, this study employed Ultra Performance Liquid Chr...
Broken Ganoderma lucidum spore powder (BGLSP) is abundant in nutrients and bioactive compounds, rendering it a suitable functional raw material for food applications. This study examined the impact of incorporating BGLSP (ranging from 0.5% to 10%) on...
Understanding the impact of irrigation levels on maize (Zea mays L.) nutritional properties is crucial for optimizing water use in sustainable agriculture. This study investigates the effects of three irrigation levels (I75: 75%, I100: 100%, and I125...
We identified strains of lactic acid bacteria from fermented potherb mustard that showed excellent fermentation properties. The goal was to identify superior starter cultures that would optimize the traditional fermentation process, reduce fermentati...
This study aimed to evaluate the utilisation of near-infrared (NIR) spectroscopy combined with chemometric techniques to identify the addition of goat liver to goat minced meat and to monitor the shelf life of the samples up to 8 days of storage. Mix...
Vaccinium corymbosum is one of the main sources of commercialized blueberries across the world. This species has a large number of distinct cultivars, leading to significantly different berries characteristics such as size, sweetness, production rate...
The dietary intake amount of processing contaminants does not reflect their actual exposure risk due to interactions with the food matrix during gastrointestinal processes, which significantly modulate their bioaccessibility. This study systematicall...
The growing demand for healthier meat products has driven the reformulation of processed meats to reduce saturated fat while preserving sensory and technological attributes. Buffalo meat (Bubalus bubalis), with its high protein content, low intramusc...
In this study, Californian-style black table olives were enriched with fresh and lyophilized “Carao” (Cassia grandis L.) to enhance their mineral composition, antioxidant activity, phenolic compound content, and to evaluate their potentia...
Dried shrimp is a popular dietary ingredient that is often included in appetizer soups, stir-fry dishes, or other stews to improve the umami taste. The effects of adding dried shrimp on the sensory characteristics and taste components of sheep bone s...
Oral immunotherapy (OIT) is a promising approach for treating food allergy. Here, we elucidated the mechanisms of desensitization induced by OIT in rats sensitized to ovalbumin (OVA). The desensitization was induced by ingestion of OVA three times pe...
The aim of this study was to develop a functional yogurt enriched with encapsulated probiotics with viable cell counts exceeding 107 CFU/g while preserving sensory quality, thereby enhancing health benefits and potentially preventing intestinal barri...
Leghemoglobin (LegHb) is a plant-derived heme-containing globin found in the root nodules of legumes like soybean that can be used as a food additive for red color and meaty flavor as a plant-based meat alternative. However, conventional extraction m...
The influence of high-pressure processing (HPP) at 200, 400, and 600 MPa on spoilage bacterial diversity, microbial load, and chemical and sensory properties of the precooked edible portion of baby clam (PC-EP) was investigated. HPP at 400 MPa for 4...
Baking leavening agents and fermentation conditions may influence the gastrointestinal fate of nutrients in baked goods, thereby affecting their bioavailability. This study aimed to evaluate the digestibility of sourdough pizza fermented with lactic...
In the context of the global food system transformation towards sustainable and healthy diets, risk–benefit assessment supported by quantitative dose–response relationships between nutrients and health outcomes is crucial for evaluating t...
Spray drying (SD) is widely used for fruit powder production, but hygroscopic compounds can affect flowability and cause stickiness. This study evaluated rice protein and rice starch as encapsulating agents during SD of blueberry pulp (BPP and BPS, r...
This study aimed to verify that enriching hens’ diets with pomegranate seed (PSO) and linseed oils (LSO) would maintain egg foaming and leavening capacity and improve the nutritional profile of egg-based products without compromising technologi...
Cyclophosphamide (CTX) is a widely used anticancer drug in clinical practice; however, its administration can lead to gastrointestinal damage and immune suppression. Lactobacillus murinus (L. murinus) has been shown to regulate immune cell activity a...
Cornus officinalis, as a medicinal plant, is rich in biologically active components, including polysaccharides, flavonoids, triterpenoids, and organic acids, which offer a variety of health benefits and significant potential for development in the fo...
The purpose of this study was to identify the microbial community of raw milk samples before and after UV-C irradiation and to establish fundamental data on UV-C treatment to improve the safety and shelf life of raw milk. Metagenomic analysis reveale...
The aim of this study was to compare selected physicochemical properties and sensory attributes of ricotta cheeses supplied by different producers and purchased from retail outlets in Poland. The experiment was performed on 40 fresh, unripened ricott...
This study aims to comprehensively evaluate the internal quality changes in apples during storage via near-infrared spectroscopy. Specifically, we focus on the performance differences in different apple varieties under diverse storage conditions and...
Navigating cross-cultural food choices is complex, influenced by cultural nuances and various factors, with flavor playing a crucial role. Understanding cultural flavor preferences helps individuals make informed food choices in cross-cultural contex...
The complexity of tracing foodborne pathogens in the food chain has increased significantly due to the long and complicated chain, the involvement of numerous links, and the presence of various types of pathogens at different stages and environments....
Ten vineyards, belonging to five wine regions, were selected in this study. Maturity indicators and phenolic and aromatic compounds were measured to investigate relationships with factors related to the terroir, including climate conditions and soil...
Mezcal is a Mexican alcoholic beverage elaborated by the distillation of fermented maguey (Agave genus) juice. In Mexico, there is an extensive variety of fermented beverages that embody many of the cultural traditions of this country. They are assoc...
The production of spicy sauces from chili peppers (Capsicum spp.) generates 5–30% of spicy by-product which is rich in valuable compounds (e.g., capsaicinoids, carotenoids, phenolics, etc.) and can serve as a source of Capsicum oleoresins, prov...
Quinoa has garnered significant attention for its richness in a variety of nutritional and functional components. Herein, quinoa was fermented with individual or a combination of various lactic acid bacteria (LAB) strains to assess the impact of ferm...
The complexity of contemporary supply chains and the rise in foodborne illness cases have made ensuring food safety and traceability a top responsibility on a worldwide scale. Traditional traceability systems are prone to data tampering, fragmentatio...
Autolysis in sea cucumber has long been a threat to raw material storage and product processing. The involvement of endogenous cysteine protease in sea cucumber autolysis has been proved extendedly. However, as an essential part of the mechanism of a...
The increasing demand for functional foods has spurred interest in bioactive compounds, particularly their role in health promotion and disease prevention. This review comprehensively explores the bioavailability, mechanisms of action, and potential...
The integration of biosensors and the Internet of Things (IoT) in food packaging is gaining significant interest in rapidly enhancing food safety and traceability worldwide. Currently, the IoT is one of the most intriguing topics in the digital and v...
The global corn trade is an important pillar of the agricultural economy, but its supply chain is vulnerable to geopolitical conflicts, climate change, and market volatility. As one of the major importers of corn in the world, China has long relied o...
The combined effects of chitooligosaccharide–epigallocatechin gallate conjugate (CEC) at different concentrations (1, 2, and 3%, w/w) and cold atmospheric plasma (CAP) on the depurated Asian green mussel edible portion (AGM-EP) were investigate...
Worldwide dietary sodium intake exceeds the recommended daily allowance, generating global interest in reducing sodium content in foods. This preliminary study aimed to evaluate the effects of decreasing sodium chloride (NaCl) levels on hybrid burger...
In this study, the compositional shifts in free and bound phenolic compounds of Morinda citrifolia L. (Noni) processed by different drying methods were investigated. Twenty-seven phenolic compounds, predominantly rutin and quinic acid, were discovere...
Meat products contain synthetic additives such as sodium ascorbate and sodium erythorbate as reducing agents, raising concerns regarding their potential health implications. This study evaluated the effectiveness of grapefruit, lemon, mandarin, or or...
Animal proteins have been used in the formulation and production of food products for many centuries, which has mainly been attributed to their excellent functional properties. However, the rearing of animals has been associated with an increased emi...
In recent years, numerous studies have demonstrated that non-Saccharomyces yeasts hold potential for industrial application and aroma generation during fermentation. Non-Saccharomyces wild yeasts can be important tools in the development of new produ...
Colored rice (black, purple, red and brown) has been consumed in China for nearly 4000 years. Recent research has focused on exploring its nutritional and metabolomic profiles and associated health benefits. Due to the improvement in detection and qu...
Biotoxins, toxic substances produced by living organisms, are widely present in food and pose a major threat to human health. Traditional detection methods, such as gas chromatography-mass spectrometry (GC-MS) and enzyme-linked immunosorbent assay (E...
Background: While unhealthy dietary trends, such as elevated confectionery consumption and decreased fruit intake, have been documented in adults, the longitudinal patterns of food consumption during childhood remain inadequately characterized. This...
This study evaluated the impact of different fermentation boxes on the nutritional and antioxidant composition of dried lowland cocoa beans (Theobroma cacao L.), a characteristic product of some producers in the Amazon region. The analysis included a...
Sensory analysis is a fundamental tool in evaluating extra virgin olive oil (EVOO) quality, playing an essential role in both consumer markets and international competitions that recognize and promote high-quality olive oils. Among the key attributes...
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