Foods, Volume 9, Issue 4

Nature has generously offered a wide range of herbs (e.g., thyme, oregano, rosemary, sage, mint, basil) rich in many polyphenols and other phenolic compounds with strong antioxidant and biochemical properties. This paper focuses on several natural oc...

Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy was used to monitor the infrared absorption spectra of 79 mushroom samples from 29 Pleurotus ostreatus, P. eryngii and P. nebrodensis strains cultivated on wheat straw, g...

The culinary herb Satureja montana, known as winter savory, is an ingredient of traditional dishes known in different parts of the world. As an ingredient of foods it has the potential to improve their safety. In this study, the herb’s activity...

This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters...

Food safety represents a central issue for the global food chain and a daily concern for all people. Contaminated food by physical, biological or chemical hazards can harm consumers, increasing demand for health services, government expenditure on pu...

Female infertility and subfertility have been increasing in prevalence worldwide. One contributing factor is ovarian function, which is highly age-dependent. Korean red ginseng is widely used as an herbal medicine and has many beneficial properties....

The beef industry is organized around different stakeholders, each with their own expectations, sometimes antagonistic. This article first outlines these differing perspectives. Then, various optimization models that might integrate all these expecta...

The World Health Organization (WHO) declared the outbreak of coronavirus disease (COVID-19, broadly referred to as “coronavirus”) a global pandemic, while thousands of infections and deaths are reported daily. The current article explores...

Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in fo...

Cultural and ritual uses of animals beyond those for food and medicine should not be dismissed if we wish to understand the pressure that wildlife is under. We documented such uses for the Tangsa and Wancho tribals of Eastern Arunachal Pradesh (India...