Results 111 to 120 of about 964,561 (272)

Analysis of Five Biogenic Amines in Foods on the Chinese Market and Estimation of Acute Histamine Exposure from Fermented Foods in the Chinese Population

Foods
Biogenic amines (BAs) are frequently detected in seafood products, wines, and fermented foods, and they pose potential risks to human health. The current study analyzed the concentrations of five common BAs in seafood, fermented food, and complementary ...
Pei Cao, Mengmeng Gao, Dongmei Huang, Xiaomin Xu, Zhujun Liu, Qing Liu, Yang Lu, Feng Pan, Zhaoxin Li, Jinfang Sun, Lei Zhang, Pingping Zhou   +11 more
doaj   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Lentilactobacillus buchneri domination during the fermentation of Japanese traditional fermented fish (funazushi). [PDF]

Food Sci Nutr, 2022
Tanabe K, Monguchi M, Inoue R, Zamami R, Nakanishi R, Manabe A, Oe K, Komatsuzaki N, Shima J.   +8 more
europepmc   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

GC-MS Combined with Chemometrics for Characterizing the Effect of Staphylococcus saprophytic MF B8 on Volatile Flavor Compounds in Stinky Mandarin Fish

Shipin gongye ke-ji
To investigate the effect of Staphylococcus saprophyticus MF B8 from stinky mandarin fish on the volatile flavor of stinky mandarin fish, four experimental groups were set up using mandarin fish as raw material: fresh mandarin fish (S1), uninoculated ...
Gege LUO, Mingliu YANG, Hao WANG, Ningning XIE, Haibo ZHENG, Yingqin ZHOU   +5 more
doaj   +1 more source

Distribution of Kazachstania Yeast in Thai Traditional Fermented Fish (Plaa-Som) in Northeastern Thailand. [PDF]

J Fungi (Basel), 2022
Punyauppa-Path S, Kiatprasert P, Punyauppa-Path P, Rattanachaikunsopon P, Khunnamwong P, Limtong S, Srisuk N.   +6 more
europepmc   +1 more source

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 more
wiley   +1 more source

Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor. [PDF]

Foods, 2023
Ding Y, Qiu M, Tang X, Zheng R, Zhou X.
europepmc   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Characterization of Lactic Acid Bacteria from Fermented Fish (pla-paeng-daeng) and Their Cholesterol-lowering and Immunomodulatory Effects. [PDF]

Microbes Environ, 2023
Kingkaew E, Konno H, Hosaka Y, Phongsopitanun W, Tanasupawat S.   +4 more
europepmc   +1 more source