2025 May-1 - 214 articles
Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is inv...
Microbial community succession is closely related to the corruption of meat, but there are few studies on microbial community assembly and their relationship with physicochemical indexes in meat during chilled storage (4 °C). This study aimed to...
The Nutrition and Health Claims Regulation (NHCR) has introduced a new regulatory perspective in food manufacturing, along with influencing consumers’ perception of health-related food claims. Since 2006, a new standard of science-based claims...
Thus far, the focus of research has been on employing perilla seed protein isolate (PSPI) to stabilize emulsions encapsulating hydrophobic substances, but there is a dearth of studies focusing on PSPI-stabilized double emulsions for encapsulating hyd...
Moisture phase change (MPC), a key process in bread baking, significantly impacts heat and mass transfer, as confirmed by experiments. However, existing models poorly characterize this phenomenon, and its quantitative impact on baking needs systemati...
Despite the wide variety of plant-based products, developing high-protein products with a desirable texture remains a key challenge for the food industry. Polysaccharide and plant-protein gels offer a cost-effective strategy for meeting the growing d...
In this study, β-cyclodextrin (β-CD) functionalized graphene quantum dots (GQDs) was employed to augment the array of chiral recognition sites, thereby enhancing the affinity of GQDs/β-CD composite for imprinting molecules and realizin...
Bamboo is a member of the Poaceae family and serves as an important economic resource with various applications, including reforestation, food production, and environmental conservation, due to its rapid growth and renewable nature. Among its various...
Nitraria sibirica Pall., a halophytic shrub native to arid and saline–alkaline ecosystems, represents a dual-purpose resource for ecological stabilization and functional food development. This review synthesizes current knowledge of its bi...
This study investigated the effects of transglutaminase (TGase) content (0%, 0.5%, 1%, 1.5%) and heat treatment (25 °C, 70 °C, 80 °C, 90 °C) on the structure and gel properties of camel casein protein. The results indicate that a TGas...
The by-products of passion fruit are typically discarded during processing, contributing to resource waste and environmental harm. These residues are rich in dietary fiber and polyphenols, compounds linked to health benefits, including blood sugar re...
Given the critical need for strategies to enhance food safety and quality, particularly due to the rapid spoilage of fish, this study investigated the effect of dietary supplementation with green alga (Chlorella pyrenoidosa) on the shelf life of Nile...
Depression poses increasing public health challenges, and alternative dietary strategies are gaining attention for their potential therapeutic effects. This study evaluates a natural ingredient-based formula powder (FP) for its antidepressant effects...
In this study, we extracted, separated, and purified polysaccharides from Se-enriched Cyclocarya paliurus (Se-CPP-1) and compared them with their non-Se-enriched counterparts (CPP-1) to investigate the impact of selenium on their structural and funct...
This study investigated the effect of the water content of large yellow croaker fillets on their quality characteristics after roasting. The large yellow croaker fillets were randomly divided into groups, namely, the fresh group (BMC-77), the 3% salt...
The mechanistic effects of Zanthoxylum bungeanum on the textural properties of Tibetan pig sausages remain inadequately elucidated. We conducted a dose–response analysis using Z. bungeanum aqueous extraction (ZBAE) containing 36.97 mg GAE/g pol...
In this study, an efficient and eco-friendly method was developed for continuous liquid–liquid extraction of lutein from microalgae Chlorella vulgaris. By employing a limonene-based biphasic liquid system, high-purity lutein was successfully ob...
Food safety is an important requirement for protecting human health worldwide. In particular, medical students’ education on food safety is essential for them as future physicians, and university education is the first step in acquiring this kn...
Cold atmospheric plasma (CAP) is a novel and versatile technology, which is not yet used in the food and agricultural sector for barley processing. In lab-scale applications, the technology shows potential in extending shelf life and ensuring food sa...
This study investigated the extraction and colloidal properties of pea protein isolates (PPIs) from four pea cultivars produced in a southern region in Italy. The control PPIs (C-PPIs) were obtained via an alkaline extraction and isoelectric precipit...
Wheat bran, rich in phenolic compounds like ferulic acid, possesses notable antioxidant properties that may contribute to cancer treatment strategies. This study examined the effects of hydrolyzed arabinoxylan oligomers (HAOs) linked with ferulic aci...
The production of mezcal from agave is one of the main beverage industries worldwide, generating large amounts of waste, such as agave bagasse. Improper management of this waste often causes environmental contamination. Some studies have begun to dem...
This study aimed to investigate the effects of post-fermentation freezing treatment on the flavor characteristics of Beibinghong ice wine. Physicochemical indices, organic acids, volatile compound content, odor activity values (OAVs), and sensory att...
In this study, liquid chromatography–mass spectrometry (LC-MS) was employed to conduct untargeted metabolomics analysis on black rice (BR), milled black rice (MBR), wet germinated black rice (WBR), and high-temperature and high-pressure-treated...
Venerupis corrugata (pullet carpet shell) is a premium native clam species in Portugal. This species is highly perishable, typically sold live within 3 or 4 days, posing a significant risk of loss. Therefore, efforts to extend its shelf-life are rele...
Chemical food safety is a fundamental pillar of public health, regulatory governance, and economic stability, with far-reaching implications for human, animal, and environmental well-being. In the matter of chemicals in the food chain, the European U...
The aim of this study was to investigate the effect of ultrasound treatment on the texture and flavor quality of Japonica rice to provide a basis for the development of a staple food product for the treatment of diabetes mellitus. The texture and fla...
Food irradiation is a scientifically validated method for improving food safety and shelf life, yet public acceptance remains limited due to persistent misconceptions. This study investigates consumer perceptions of irradiated food in the Abai region...
The aim of this review is to provide a comprehensive overview of protein extraction from legume sources, with a focus on both conventional and emerging techniques. Particular attention is given to the impact of innovative methods on protein functiona...
Zanthoxylum bungeanum Maxim. (huajiao) and Zanthoxylum armatum DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oils are liquid condiments with unique flavors extracted from the perica...
Fish oil is one of the most popular dietary nutritional supplements. Reports on the qualities of fish oils from Chinese markets are scarce, although the consumption of fish oil products in China is huge and increasing. This study systematically inves...
To comprehensively understand the quality characteristics and key characteristic metabolites of Hangzhou Gongmei white tea (HGW), an integrated approach involving sensory evaluation, chemical composition analysis, gas chromatography–mass spectr...
Wheat beers, including Witbier, Hefeweizen, and Weizenbock, are known for their unique sensory profiles, which are shaped by the combination of ingredients, fermentation conditions, and brewing methods. In this study, we used nuclear magnetic resonan...
Organoleptic features allow extra virgin olive oil (EVOO) to be distinguished from other commercial categories and to determine consumer preferences. In this study, we evaluated the influence of the phenolic content on the intensity of two characteri...
In this study, we evaluated the effect of onion peel extract (OPE), which is rich in phenolics and flavonoids, on the performance of high-gluten wheat flour and bread quality to meet consumer demand for functional bakery products. The addition levels...
Fishery products are highly perishable; therefore, effective preservation strategies are essential to maintain their freshness, quality, and shelf life. One promising approach involves the use of edible coatings formulated with natural extracts, such...
The current global population has reached almost 8 billion, and it is predicted that by 2050, this number will rise to 9 [...]
This study elucidated the regulatory mechanisms of age-related meat flavor precursors in naturally grazed Sunit sheep of different ages (6, 18, and 30 months) by analyzing their metabolite and mRNA profiles. The longissimus dorsi muscle was sampled f...
The enhancement of gel properties in chicken myofibrillar proteins (MPs) is a crucial objective in meat processing. In this experiment, we systematically investigated the effects of lentinan (LNT) on MP gel formation ability and three-dimensional net...
Pseudomonas is often predominant and/or prevalent among the residential microbiota in food processing facilities and has the potential to enhance the survival of pathogenic bacteria in these environments. This review aims to discuss our current under...
High-throughput and portable sensor technologies are increasingly used in food production/distribution tasks as rapid and non-invasive platforms offering real-time or near real-time monitoring of quality and safety. These are often coupled with analy...
This review examines the impact of heat stress (HS) on carcass traits, meat quality, and nutritional composition in monogastric animals, specifically poultry and swine, and evaluates targeted nutritional strategies for mitigation. With rising global...
Currently, there are more significant threats to food security compared to earlier decades because of the accelerating rate of climate change [...]
This study aims to elucidate the synergistic antibacterial mechanism of benzyl isothiocyanate (BITC) and resveratrol (RES) on Staphylococcus aureus (S. aureus) at the transcriptional level. Compared with the individuals, the combination of BITC and R...
In this study, we investigated the effects of mortar milling conditions on the quality and noodle-processing suitability of whole-wheat flours (WWFs). The WWFs were milled at varying pestle speeds (50 and 130 rpm) and for varying durations (10, 20, 4...
This paper explores the broad probiotic and functional properties of two non-Saccharomyces strains (MI120 and MI125) and one Saccharomyces cerevisiae BB06 strain (as a reference probiotic). Torulaspora delbrueckii MI120 and Starmerella bacillaris MI1...
To improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, Weissella cibaria G232 (added at 0%, 3%, 5%, and 7%) was involved as a co-fermenter with a traditio...
Water-in-Oil high internal phase emulsions (W/O HIPEs) have great potential in developing novel healthy food products. However, the high content of the aqueous phase poses great risks in physical stability and lipid oxidation. This study aimed to und...
This study investigated the nutritional composition, antinutritional factors, oxidative stability, microbiological safety, and sensory characteristics of hempseed cake (HC) derived from Cannabis sativa L. cv. ‘Henola’. The effects of dehu...
This review is dedicated to exploring recent advancements in the study of amaranth grain and presents research primarily on Amaranthus species such as Amaranthus cruentus, Amaranthus hypochondriacus, and Amaranthus caudatus, and to a lesser extent Am...
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