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...

Along with animal production factors, it is important to understand whether demographic factors influence untrained consumer perceptions of eating quality. This study examined the impact of demographic factors and sheepmeat consumption preferences on...

Perilla oil (PO), rich in α-linolenic acid (LNA, C18:3, ω-3), is increasingly alleged to have numerous health benefits in humans. However, the current reports detailing the effects of PO on human mental health are not adequate. Therefore,...

Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic cont...

The food environment is a critical place in the food system to implement interventions to support sustainable diets and address the global syndemic of obesity, undernutrition, and climate change, because it contains the total scope of options within...

The manuscript entitled “Comment on Experimental Determination of the Threshold Dose for Bifidogenic Activity of Dietary 1-Kestose in Rats” by Shen et al [...]

Currently, our group is undertaking a program trying to evaluate the bifidogenic effect/activity of different prebiotics and their dose-effect relationships [...]

Fruits and byproducts are valuable sources of nutrients and bioactive compounds, which are associated with a decreased risk of developing several diseases, such as cancer, inflammation, cardiovascular diseases, and Alzheimer’s. The fruits of ca...

The composition of microbiota and the content and pattern of bioactive compounds (biogenic amines, polyphenols, anthocyanins and flavanols), as well as pH, color, antioxidant and reducing properties were investigated in fermented Criollo cocoa beans...

Several analyses of allergen levels have been reported as part of the safety assessment of genetically modified (GM) soybean; however, few comprehensive analyses have included new allergens. Thus, in this study the levels of eight major soybean aller...

Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for cu...

The effects of ball milling treatment on both the structure and properties of guar gum (GG), tara gum (TG), and methylcellulose (MC) were analyzed prior to assessing their potential interactions with starch components when they are used alone or in b...

There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients...

Traditional booths where sensory evaluation usually takes place are highly controlled and therefore have limited ecological validity. Since virtual reality (VR) is substantially interactive and engaging, it has the potential to be applied in sensory...

Mycotoxins are the most widely studied biological toxins, which contaminate foods at very low concentrations. This review describes the emerging extraction techniques and the current and alternatives analytical techniques and methods that have been u...

Stewed pork-hock in soy sauce (SPHSS) is a cuisine that is stewed in broth with abundant taste-active compounds. Broth plays an important role in determining the meat taste. In order to promote the comprehensive utilization of the broth we treated it...

Available literature and previous studies focus on the Pulsed Electric Field (PEF) parameters influencing the drying process of fruit and vegetable tissue. This study investigates the applicability of PEF pre-treatment considering the industrial-scal...

Take-away food (also referred to as “take-out” food in different regions of the world) is a very convenient and popular dining choice for millions of people. In this article, we collect online textual data regarding “take-away food...

During poultry slaughtering, fatty byproducts are generated, mainly comprising abdominal and gizzard fat, which are mostly discarded and result in consequent environmental problems. The objective of this work was to use these fatty byproducts as fatt...

Grape pomace (GP) represents the main solid by-product deriving from grape processing. The aim of this study was to evaluate the effect of dietary GP intake on nutritional quality, lipid oxidation and volatile profile of chicken meat. A total of 112...

The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil mixture and vitamin D₃). The...

Food products with highly acceptable flavors are not always successful in the marketplace. Sales of identical food products sold in two different stores often differ. Patrons’ choices of specific menu items vary depending on menu designs at res...

This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed using sorg...

The scaling rate of carp is one of the most important factors restricting the automation and intelligence level of carp processing. In order to solve the shortcomings of the commonly-used manual detection, this paper aimed to study the potential of h...

Truffles are hypogeous fungi mainly found in Europe and Asia. Due to their special aroma and taste, some truffle species are sold on the international market at an extremely high price. Among the economically relevant species, the white Alba truffle...

Entomophagy is an ancient and actually African tradition that has been receiving renewed attention since edible insects have been identified as one of the solutions to improve global nutrition. As any other foodstuff, insects should be regulated by t...

Gelatin is a promising candidate for making bioplastic film; however, the water soluble property has limited its applications. Here, we have successfully fabricated a water-insoluble gelatin film with the assistance of biocatalysis. This innovative g...

An efficient and practical method for identifying mandarin juice over-blended into not from concentrate (NFC) orange juice was established. Juices were extracted from different cultivars of sweet orange and mandarin fruits. After being pasteurized, t...

Grains are fundamental in the daily diets of many people worldwide; they are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, and snacks. Botanically, they are the seeds of plants,...

Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area...

The impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months, was studied. New chemical markers of Pinot blanc we...

The potential application of multivariate three-way data analysis techniques, namely parallel factor analysis (PARAFAC) and discriminant multi-way partial least squares regression (DN-PLSR), on three-dimensional excitation emission matrix (3D-EEM) fl...

The chemical profiles of propolis vary greatly due to the botanic sources and geographic origins, which limit its standardization for modern usages. Here, we proposed a reliable ¹H NMR-based metabolomic approach, to discriminate the function and qual...

Chemosensory sensitivity has great variation between individuals. This variation complicates the chemosensory diagnostics, as well as the creation of a meal with universally high hedonic value. To ensure accurate characterization of chemosensory func...

Essential oils (EOs) from medicinal and aromatic plants are interesting products to be used as natural food preservatives. The EOs from the genus Satureja are reported to inhibit foodborne pathogens being worthy of use as food preservatives. Satureja...

The aim of this study was to investigate the effects of different packaging systems on the shelf life of refrigerated ground beef. The ground beef samples were packaged as follows: AA (100% ambient air), 90O₂:10CO₂ (90% O₂ and 10% CO₂), 80O₂:20CO₂ (8...

The food industry has recently faced rapid and constant changes due to the current industrial revolution, Industry 4.0, which has also profoundly altered the dynamics of the industry overall. Due to the emerging digitalisation, manufacturing models a...

South Africa has a traditional heritage of using indigenous herbal teas, and the demand for herbal teas motivated by the functional health benefits has far exceeded global supply. This has led to worldwide interest in the sensory characteristics and...

In this study, the feasibility of non-targeted UHPLC-HRMS fingerprints as chemical descriptors to address the classification and authentication of paprika samples was evaluated. Non-targeted UHPLC-HRMS fingerprints were obtained after a simple sample...

The aim of the research was to verify the necessity of secondary fixation with osmium tetroxide in various types of meat products and evaluation of structural changes of products using different fixation procedures. The material for the study consist...

Free and bound aroma volatiles from turnjujube during low temperature storage were extracted by headspace solid-phase microextraction. They were then characterized and identified using gas chromatography–mass spectrometry. Turnjujube was harves...