Foods 2024 2024 - 55 articles
The 5th International Electronic Conference on Foods
Online | 28–30 October 2024
In submitting conference proceedings to Biology and Life Sciences Forum, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors [.....
Alternative models for the respiration rate (RR) of ready-to-eat strawberries were evaluated as a function of O2 and CO2 concentration and temperature. The effect of the gaseous atmosphere and temperature on RR was determined in a total factorial exp...
Natural deep eutectic solvents (NADESs) composed of citric acid and glucose or glycerol and glucose, both with and without the addition of β-cyclodextrin (BCD), were developed and characterized through physicochemical analysis. Parameters such a...
The blackberry (Rubus fruticosus) is a red fruit with great potential as a functional food thanks to its composition, which is rich in antioxidants. This work focused on the study of two byproducts of blackberry (skins and seeds) after juice pro...
Background: Crude extracts are easily available and considered safe and cost-effective in comparison with synthetic extracts and are more accessible compared with purified compounds, making them suitable for initial screening and exploratory studies...
There is a high demand for free-range eggs, although these systems may offer a greater microbiological challenge. Therefore, the aim with this study was to evaluate the effectiveness of 30% propolis extract and 1% sodium hypochlorite in reducing the...
The positive effects of probiotic strains on human health are well documented, with growing evidence that interactions between different strains enhance these benefits. Lactoplantibacillus spp. and Bifidobacterium spp., key members of the gut microbi...
Pulque is an ethnic and traditional fermented beverage produced and consumed in Mexico; it is obtained from certain varieties of Agave, and its final alcohol content is around 4% to 7%. It is rich in protein and its carbohydrate content brings it a c...
Besides the other factors, the microclimate (terroir) influences the quality characteristics of wine. The Assyrtiko variety has adapted to the volcanic soil of Santorini but under climate change, finding an ideal location for full grape ripening repr...
One ton of potatoes processed to starch yields 5 to 12 m3 of potato fruit juice (PFJ), containing 30–41 wt% per dry matter protein with a high nutritional value that is comparable to eggs and has all essential amino acids. However, high levels...
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