Water resources are threatened nowadays by pollution that comes from domestic, industrial and agricultural discharges without prior treatment. This pollution causes the degradation of water quality. Surface pollutants can seep through the soil into w...
The effects of poly(lactic acid) (PLA)-based film with inorganic antimicrobial nano-TiO2 and nano-Ag on the physicochemical and microbial quality of Tremella aurantialba stored at 4 ± 1 °C for 16 days was investigated. Rosemary essential oil (REO, 9...
Ouagadougou is a city with three million inhabitants and an increasing demand for water of sufficient quality. New boreholes are drilled to match demand, but their protection from anthropogenic contamination is insufficient. To assess the quality of...
The physicochemical composition of honey reflects its botanical origin, environmental conditions, and post-harvest handling; however, studies that combine long-term monitoring data with multivariate and spatial analyses at a metropolitan scale remain...
The compliance with honey standards is crucial for its validity and quality. The present study evaluated the botanical origin (pollen analysis) and physicochemical properties: moisture, color, electrical conductivity (EC), free acidity (FA), pH, dias...
The advantages of torrefaction preheating, including the production of a hydrophobic solid product, improved particle size distribution, enhanced fuel properties with fewer environmental issues, decreased moisture content, and reduced volatile conten...
This study summarized the physicochemical analysis of 609 honey samples originating from the Republic of Serbia. Variations among honey samples from different botanical origins, regions of collections, and harvest years were exposed to descriptive st...
Qingpi, the dried immature pericarp of Citrus reticulata Blanco, is a commonly used medicinal food with some health-promoting benefits. In general, it is essential that Qingpi be stored for a period of time, but there are no reports about the number...
The purpose of this study was to determine the sensory profile and consumer response, as well as physicochemical properties of low-sugar apple preserves (with or without gelling agent or acidity regulator), in which sugar was replaced with varying am...
Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the c...
In order to determine the effects of nitrogen fertilizer on the grain quality and starch physicochemical properties of japonica rice cultivars with different contents of amylose, normal amylose content (NAC) and low amylose content (LAC) cultivars we...
The consumption of high-quality rice is increasing. Low temperatures during grain filling may affect the starch synthesis of high-quality rice and thus affect the quality of the rice itself. In this study, two high-quality conventional rice cultivars...
The use of proteins from insects, plants, microalgae, fungi or bacteria as an alternative to proteins of animal origin such as meat, fish, eggs or milk can meet the worldwide protein demand in the future. As the consumption of whole insects might be...
This study aims to determine the physicochemical quality of seagrape (Caulerpa lentillifera) as a freshness label for products cultivated in different seasons. The applied post-harvest storage experiments compared between, within and without seawater...
In this study, the radio frequency vacuum drying (RFVD) technique was used to dry Codonopsis pilosula slices. The effects of the drying temperature, slice thickness, plate spacing, and vacuum degree on the drying characteristics and physicochemical p...
In order to improve the shortcomings of uneven heating of traditional microwave drying and to maximally maintain food quality after harvest, a rotary microwave vacuum drying equipment was fabricated and used for drying experiments on Angelica sinensi...
In this study, a protective agent was added to prepare a high-activity Lactiplantibacillus plantarum x3-2b bacterial powder as a fermentation agent and explore its effect on the physicochemical quality, biogenic amines, and flavor of fermented lamb j...
Sichuan Pepper is a high-value spice, but traditional drying often degrades its unique flavor and quality. This study investigates the applicability of contact ultrasound-assisted hot air drying (US-HAD) to address these issues. The effects of drying...
The long-term use of polyethylene mulch (PEM) films can cause plastic film residual pollution that has an adverse effect on soil health and crop quality. To address this issue, poly(butylene adipate-co-terephthalate) (PBAT), an aliphatic–aromat...
Instant dry rice noodles have a broad market prospect due to their advantages of long shelf life, convenient transportation, and convenient eating, but there are still quality problems such as long rehydration times and poor eating quality. In order...
14 May 2021
Reliable prediction of water quality changes is a prerequisite for early water pollution control and is vital in environmental monitoring, ecosystem sustainability, and human health. This study uses Artificial Neural Network (ANN) technique to develo...
This study aims to maximize the post-harvest quality of Moutan Cortex and reduce energy consumption. Radio frequency vacuum (RFV) technology was used to dehydrate Moutan Cortex in this study to investigate the effects of different drying temperatures...
Consumers have become more aware of the impact of nutrition on health, paying attention to the composition and origin of food and looking for natural products. There is a trend towards a “healthy” diet with low-energy foods and a preference for healt...
Three different fermented plant-based beverages were prepared and stored for a long period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical stability and microbiological quality. Physicochemical stability was evaluate...
Rice production systems and soil characteristics play a crucial role in determining its yield and grain quality. Two elite Thai rice cultivars, namely, KDML105 and RD6, were cultivated in two production systems with distinct soil characteristics, inc...
The objective of this study was to evaluate the preharvest application of γ-aminobutyric acid (GABA), melatonin (MT), and oxalic acid (OA), at different concentrations and application frequencies, on the physicochemical and microbiological qual...
The study of honey in Iasi County reveals its ecological, economic and health importance, emphasizing its unique properties, role in biodiversity and value in promoting sustainable beekeeping and regional identity. This study aimed to investigate the...
Water quality indices are suitable tools used for assessing water quality because of their capacity to reduce a large number of water quality indicators into one value which defines the water quality class. In this study, Water Quality Index (WQI), W...
The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. The...
Effects of vacuum freeze drying (VFD), air impingement drying (AID), hot air drying based on temperature and humidity control (TH-HAD), pulsed vacuum drying (PVD), and medium- and short-wave infrared radiation drying (MSIRD) on the drying characteris...
Ophiopogon japonicus is widely used as a tonic herb in China. According to the origins, MaiDong of Chinese materia medica can be classified as Zhe MaiDong (Ophiopogon japonicus in Zhejiang), Chuan MaiDong (Ophiopogon japonicus in Sichuan), Duanting S...
This research evaluated the contribution of nanocomposite films based on different concentrations of nZH-Cu (1%, 2%, and 3%) to the microbiological, organoleptic, and physicochemical characteristics of packed chicken breast meat. Analysis of some mea...
This Special Issue titled “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is comprised of six studies that explored different strategies to improve the quality of fresh meat, as well as some aspects related to its furth...
Water quality indices (WQIs) are efficient tools, globally used for the determination of the quality status of water bodies. In Greece, for almost a decade, the physicochemical quality of water in rivers has been determined by a rigorous, biologicall...
Taopian is a traditional Chinese pastry made from cooked glutinous rice flour. The effects of heat–moisture treatment (110 °C, 4 h; moisture contents 12–36%, w/w) on the preparation of cooked glutinous rice flour and taopian made from...
Honey is a natural product extensively consumed in the world for its nutritional and healthy properties. However, residues of pesticides and environmental contaminants can compromise its quality. For this reason, the physicochemical parameters, and t...
The demand for high-quality apples remains strong throughout the year, as they are one of the top three most popular fruits globally. However, the apple industry faces challenges in monitoring and managing postharvest losses due to invasive pests dur...
Traditional fermented milk from the western Sichuan plateau of China has a unique flavor and rich microbial diversity. This study explored the quality formation mechanism in fermented milk inoculated with Lactobacillus brevis NZ4 and Kluyveromyces ma...
The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic (Allium Sativum L.) powder (G), ramsons (Allium ursinum L.) powder (R) or their combination (GR). The effects of additives on lipid oxidation, color...
The present work aimed to estimate the usefulness and effectiveness of selected physicochemical indicators in the evaluation of meat quality as well as culinary and processing value using a simple and canonical phenotypic correlation method. Studies...
As a traditional folk medicine, pear paste has important nutritional and health effects. The physicochemical properties and antioxidant activities of pear pastes prepared from 23 different cultivars were investigated, including color parameters ( L*,...
The aim of the present study was to evaluate Marisol strawberries’ (Fragaria × ananassa) physicochemical quality and shelf-life during storage, using an integrated analytical approach. More specifically, the research aimed to assess the s...
Rice mutants with altered starch components and properties are important genetic resources for grain quality and starch structure analysis. Accordingly, in the present study, two mutants of the transcription factor OsbZIP09 were generated (osbzip09a...
Wetland ecosystems are essential for maintaining biological diversity and are significant elements of the global landscape. However, the biodiversity of wetlands has been significantly reduced by more than 50% worldwide due to the rapid expansion of...
The aim of this study was to evaluate the agronomic performance and physicochemical characteristics of broccoli grown under different doses and sources of special phosphorus (P) fertilizers and their residual effect on the soil, in Cerrado mineiro. A...
The demand for plant-based milk alternatives (PMAs) has grown rapidly in recent years, driven by health-conscious choices, environmental sustainability, ethical considerations, and environmental concerns. Among these, “barista-quality” PM...
Teff is the only cultivated cereal crop from the genus Eragrostis and it is the major staple food of Ethiopians. In Ethiopia, the quality of teff and its market price are primarily determined by its grain color. The objective of this study was to eva...
Cocoa quality is affected by genetic variability and conditions in the region of origin that impact the physicochemical, functional and sensory characteristics of the cocoa bean. For the purpose of this study, the spatial distribution was analyzed us...
Kombucha is a fermented tea beverage produced through the metabolic activity of a symbiotic culture of bacteria and yeasts (SCOBY). Although consumer demand for kombucha has increased substantially, the influence of fermentation conditions on product...
In this work, the effects of using natural lignocellulosic-based adsorbents from sugarcane bagasse (SC), cornstalk piths (CP), and corn cob (CC) on the physicochemical properties and quality of fried oils were studied. The properties of lignocellulos...
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