Results 71 to 80 of about 20,923 (227)

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Recent Paradigms in Nanomaterial‐Assisted Electrochemical (Bio) Sensing for Food Quality and Safety Analysis: A Critical Review

Food Safety and Health, EarlyView.
ABSTRACT Rising global demand for safe and unadulterated foods has accelerated the need for rapid, low‐cost, and portable analytical technologies. Traditional laboratory methods, although accurate, are often labor‐intensive and unsuitable for decentralized, real‐time monitoring. In response, nanomaterial‐assisted electrochemical sensors have emerged as
Toleshi Teshome
wiley   +1 more source

Food Safety Management and Mycotoxins Nexus: A Systematic Review of Mycotoxins Toxicity, Detoxification, Nutritional Impacts, and Economic Importance

Food Safety and Health, EarlyView.
The graphical abstract illustrates the interconnected relationship between food safety management, mycotoxin toxicity, and detoxification strategies, highlighting how preventive measures across the food chain can minimize mycotoxin contamination and reduce adverse health effects in humans/animals.
Chinaza Godswill Awuchi
wiley   +1 more source

Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice

Fermentation
The aim of this research was to obtain an apple juice with a strong antioxidant effect through the fermentation of mixed lactic acid bacteria. Lactobacillus plantarum and Lactobacillus casei were selected and combined as fermentation strains from six ...
Xiujun Li, Wensheng Gao, Lei Wang, Yan Chen, Zhenhe Cai, Di Wu, Ningyu Chen, Qiyong Jiang, Zhenjia Zheng, Jiansheng Zhu, Zhaosheng Wang   +10 more
doaj   +1 more source

Adulteration of Wine with Sorbitol and Apple Juice

Journal of Food Protection, 1991
One hundred and thirty-nine Australian wines, including white and red wines, port, sherry and muscat, were analyzed for sorbitol and chlorogenic acid in connection with the adulteration of wine with sorbitol and apple juice, respectively. Sorbitol was found in 10 wines in the range 3.4-6.7 g/L, well above the likely natural level of 0.1-1.0 g/L.
Katarina, Burda, Michael, Collins
openaire   +2 more sources

Comparison of Free and Bound Benzoic Acid Naturally Occurring in Vaccinium and Prunus Fruits by Ultrasound‐Assisted and Conventional Extraction Methods

Food Safety and Health, EarlyView.
Ultrasound‐assisted extraction (UAE) recovered 16%–41% more benzoic acid from Vaccinium and Prunus fruits than conventional shaking extraction (CSE), highlighting the importance of extraction method when estimating total releasable benzoic acid for analytical and food‐safety applications.
Novel Kishor Bhujel, Eugene Okraku Asare, Tereza Podskalska, Kshitiz Pokhrel, Filip Beno, Vojtech Kruzik, Helena Cizkova   +6 more
wiley   +1 more source

The Struggle for Authenticity and the Problem of Simulated Narratives

The Journal of Humanistic Counseling, EarlyView.
ABSTRACT The paper discusses the reductionist stance of linguistic AI (e.g., LLMs) and its limitations for self‐narrative work in psychotherapy as an ego‐transformative process of dealing with traumatic life events. Framing AI as a cognition technology aiming to simulate and substitute human cognitive processes/states, it introduces the concept of a ...
Dina Babushkina
wiley   +1 more source

Flavor Draw Solution on Apple Juice Concentration by Forward Osmosis Technology

Shipin gongye ke-ji
The purpose of this experiment was to explore the application of forward osmosis (FO) technology in apple juice concentration. The reverse solute diffusion (RSF) acted as functional agents in the juice.
Simiao WU, Jianghong CHEN, Limian ZHANG, Xinyang SUN   +3 more
doaj   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

Microwave‐Assisted Green Synthesis of CuO Nanoparticles Using Myrciaria Dubia Extract for Efficient Solar‐Light‐Driven Photocatalytic Degradation of Methylene Blue

International Journal of Chemical Kinetics, EarlyView.
ABSTRACT This study reports a microwave‐assisted biogenic route for synthesizing CuO nanoparticles using Myrciaria dubia (camu camu) fruit extract under three microwave power–time programs: 700 W for 30 s (M1), 350 W for 60 s (M2), and 150 W for 300 s (M3).
Elisabeth Viviana Lucero Baldevenites, Ana María Gayol   +1 more
wiley   +1 more source