Foods, Volume 14, Issue 8

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...