2026 May-1 - 159 articles
The valorization of agro-industrial byproducts has emerged as an important strategy to improve resource efficiency and promote circular food systems. This study evaluated avocado (Persea americana Mill.) seed as a functional ingredient for frankfurte...
Grain drying is a pivotal post-harvest process that safeguards the storage safety and quality of grain. Conventional drying control strategies, however, predominantly rely on empirical operations and single-parameter monitoring. Although the concept...
This study focused on the inhibitory effects of wheat bran feruloyl oligosaccharides (FOs) on the formation of AGEs in three bovine serum albumin (BSA)-based non-enzymatic glycation models, namely BSA-fructose, BSA-methylglyoxal (MGO), and BSA-glyoxa...
The use of nanotechnology-based delivery systems along with growth regulators of plants is a promising approach to increase the quality of fruits postharvest. This experiment was aimed at determining the impact of sonicated nanoemulsions containing m...
Ensuring sustainable food production for a growing population requires robust tools like the Life Cycle Assessment (LCA), despite the fundamental complexities characterising the agri-food sector. This study evaluates the environmental impacts of beer...
Black tea, a tea fully fermented by polyphenol oxidase, is widely recognized for its distinctive flavor and diverse health benefits largely attributed to its various phenolic components. An extensive phytochemical investigation of black tea made from...
With the rapid growth of short-video platforms and online food-delivery services, mukbang short videos have become an important influence on consumers’ immediate food-related decisions. Drawing on visual hunger theory, this research examines ho...
KCl, when used at a high concentration, imparts undesirable bitterness which can be suppressed using blockers such as L-Arginine (L-Arg). Sensory discrimination of saltiness and bitterness intensity of salt mixtures (KCl/NaCl/L-Arg) was determined by...
Colorectal cancer (CRC) remains a leading cause of cancer-related death worldwide, and advanced disease continues to show poor prognosis due to therapeutic limitations and drug resistance. Royal jelly (RJ), a natural functional food and dietary suppl...
Angelica sinensis (Oliv.) Diels (AS) is a medicinal and food plant that has long faced a persistent challenge: its quality and price are often influenced by environmental conditions and geographical origins. To achieve substantial profits, items that...
Seriguela (Spondias purpurea L.) is a tropical climacteric fruit characterized by high metabolic activity and rapid postharvest deterioration, which limits its shelf life and commercial distribution. Non-thermal technologies such as ultraviolet-C (UV...
Spirulina, a nutrient-rich microalga, was incorporated into wheat flour at 0–4% (flour basis) to evaluate its effects on dough mixing, rheology, water distribution, microstructure, and protein aggregation. The water absorption value increased f...
Pumpkin seed oil (PSO) is becoming increasingly valued for its nutritional profile and minor bioactive constituents. Here, we surveyed PSOs marketed in China and hypothesized that differences in antioxidant constituents help explain variability in ox...
Penaeuschinensis is an economically important seafood species valued for its nutritional quality and global market demand. However, its high perishability makes it highly susceptible to rapid quality deterioration during refrigerated storage, primari...
Food systems are currently challenged by a difficult balance: they rely heavily on natural resources while simultaneously generating significant volumes of waste, all under increasing pressure to decarbonize operations and close material loops. In th...
This study induced obesity in mice through a high-fat diet (HFD) to investigate the regulatory effects of Clostridium butyricum WL-53 (C. butyricum WL-53) on lipid metabolism and intestinal inflammation. Thirty 6-week-old male C57 mice were randomly...
Pigmented wheat varieties represent a promising source of bioactive compounds, particularly anthocyanins, with potential applications in the development of functional cereal-based foods. This study investigated the combined effect of pigmented wheat...
Early-stage frost damage in citrus fruits is difficult to detect because external symptoms are often weak or absent, hindering intelligent robotic sorting in postharvest scenarios. To address this challenge, this study proposes a robotic multimodal t...
The rise in global consumption of fresh vegetables is a response to their nutrient-dense composition and low caloric content—key factors for optimising human metabolic health. This study evaluated the Quantitative Microbial Risk Assessment (QMR...
To reveal the mechanism underlying the effects of dominant spoilage fungi on wheat quality during storage and provide a theoretical basis for targeted microbial control in wheat storage, this study characterized the structural features of fungal comm...
Seafood, rich in nutrients, undergoes rapid quality deterioration, primarily due to microbial activity and lipid oxidation. Conventional petroleum-based packaging is widely used for seafood but lacks the ability to retard spoilage. Carbon dots (CDs),...
The development of gluten-free biscuits with high nutritional value presents a challenge for the food industry. This study evaluated the dough behavior and quality characteristics of gluten-free biscuits obtained using the raw materials sorghum flour...
Understanding how chemical composition, phenolic profile, volatile compounds and sensory attributes evolve during wine aging is essential for optimizing quality in premium red wines. This study investigated four consecutive vintages (2017–2020)...
Caraway essential oil (CEO) and chitosan-based nanoparticles incorporating CEO (CNPs CEO) were evaluated as natural preservatives for fresh pork sausages stored at +4 °C for five days. The chemical composition of CEO was characterized by gas chro...
Yunnan traditional rose jam is made from fresh Rosa ‘Crimson Glory’ petals and brown sugar through natural fermentation and has been consumed by local people for years due to its characteristic floral aroma. The present study investigated...
Rapid population growth has placed increasing pressure on global food systems. As a result, developing healthier and more sustainable food products has become an important research priority. In this context, edible fungi-based fermentation of cereal...
Bioactive food ingredients offer significant health benefits. However, their poor water solubility and storage stability often limit their efficacy and practical application. In this study, quinoa peptide nanoparticles (QPNPs) were fabricated by cont...
Anthocyanin-rich fruits and vegetables are widely recognized for their antioxidant and health-promoting properties. This study investigated the chemical composition and in vitro biological activity of extracts from the yellow-purple Polignano carrot,...
Dietary factors play an important role in cognitive health during aging. Dark tea has shown potential cognitive benefits, but its key bioactive component and underlying mechanisms remain unclear. In a naturally aged C57BL/6J mouse model, instant dark...
The growing demand for sustainable alternative proteins has intensified interest in fungal mycelia as a nutrient-dense biomass for food applications. This study compared Pleurotus ostreatus fruiting bodies with mycelia grown in liquid state on amaran...
Pre-harvest bagging protects table grapes from environmental stress, yet its interannual impact on the plant fatty acid profile remains underexplored. This study aimed to evaluate the fatty acid profile and Atherogenicity Index (AI) and Thrombogenici...
Soft rot disease caused by Pectobacterium carotovorum is a major postharvest problem in fruits and vegetables, particularly in East Asia. This systematic review and meta-analysis aimed to collate and critically evaluate studies on the biocontrol effi...
Dietary supplements, especially lycopene-containing ones, are of interest because of their antioxidant and potential health-promoting effects; however, their actual composition and safety have not been sufficiently verified. This study evaluated the...
Compound–target interaction (CTI) prediction plays a critical role in drug discovery and the functional study of food-derived bioactive compounds. However, traditional experimental methods for CTI identification are limited by high costs, long...
Apple surface diseases are crucial factors affecting the quality and yield of apples. Traditional manual inspection methods suffer from low efficiency and poor real-time performance. To address these issues, this paper proposes an apple surface disea...
Ganoderma lucidum spore powder is widely recognized as a high-grade Ganoderma product and is extensively consumed as a functional food and dietary supplement in China. To compare quality differences, nine batches of sporoderm-broken G. lucidum spore...
Immature rice is a distinctive cereal product widely consumed in Asian countries due to its natural green color, soft texture, unique flavor, and high nutritional value. However, its fragile structure and pigment sensitivity create significant proces...
Traceability systems are increasingly central to ensure food safety, quality, biosecurity, and sustainability in agrifood supply chains. Despite advances in digital technologies, adoption and effective implementation remain uneven, with many producer...
Pomegranate peel is a food industry waste rich in polyphenols. To date, its effect in alleviating fatigue remains unclear. This study aimed to characterize the chemical composition of pomegranate peel polyphenols (PPPs), evaluate its antioxidant and...
The formation of biofilms by Salmonella is of considerable interest to the food production and medical industries. This study investigated the effects of a carrier medium (Luria–Bertani, Mueller–Hinton II, Brain Heart Infusion or chicken...
Sanghuangporus sanghuang (S. sanghuang) is an important medicinal mushroom rich in bioactive compounds. Selenium (Se) biofortification may further enhance its functional value and industrial profitability; however, evidence-based guidance on Se sourc...
Aureobasidium pullulans is a polyextremotolerant yeast-like fungus increasingly recognized for its role in food ecosystems and its emerging potential in flavour development and nutrient modulation. However, systematic evaluations of autochthonous gra...
We assessed whether consuming UV light-exposed mushrooms (UVMs) would offset the seasonal decline in circulating total 25-hydroxyvitamin D (25OHD), an index of vitamin D status. During late fall and winter, 41 adults (19 M/22 F, age 43 ± 11 y,...
Milk quality control primarily involves testing milk for its microbiological, physical, and chemical properties during both on-farm collection and transport and at the factory [...]
Soft spread cheese is highly perishable, and conventional packaging offers limited protection against surface spoilage. Here, we present a sustainable, multifunctional solution: edible films made from whey protein concentrate (WPC), a valuable by-pro...
The mezcal industry in Mexico generates substantial volumes of vinasse, a waste product rich in organic material and bioactive compounds, yet its environmental impact and potential valorization in the food and biotechnological field remain underexplo...
To mitigate health risks associated with animal solid fats, this study developed a heat-induced emulsion gel using corn starch and xanthan gum (XG) as the matrix. The effects of the oil-to-water ratio (20–40%) and XG content (0.1–0.5%) on...
To address the pressing dual challenge of meeting global protein demand while mitigating environmental impacts, the food sector must transition to a circular bioeconomy. In this context, this review comprehensively examines the valorization of plant...
Dairy foods—particularly cheeses produced from raw or minimally processed milk—remain vulnerable to hazards such as Listeria monocytogenes, where delayed laboratory confirmation can expand recalls, increase food waste, and delay outbreak...
Body weight variation within a breed may be associated with meat flavor in chickens, but its relationship with flavor-related precursor composition across developmental stages remains unclear. Here, integrated lipidomics and metabolomics were applied...
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