Results 241 to 250 of about 443,807 (302)

Biomimetic Design of Biopolymer‐Based Water‐Resistant Food Packaging Materials

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT With the growing demand for sustainable and eco‐friendly food packaging, biopolymer‐based materials are emerging as promising candidates due to their recyclability, biodegradability, and food safety. However, in practical applications dealing with high moisture content or perishable foods, their lack of water resistance poses a significant ...
Ajahar Khan   +3 more
wiley   +1 more source

Pathogenic Foodborne Bacteria in the Game Meat of Hunted Large Ungulates—A Systematic Review and Meta‐Analysis

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Zoonotic bacterial pathogens are a major concern for food safety, yet information regarding their occurrence in game meat remains fragmented. This systematic review synthesizes available data on Salmonella spp., Shiga toxin‐producing Escherichia coli (STEC), Listeria spp., Yersinia spp., and Campylobacter spp.
Maria Fredriksson‐Ahomaa   +5 more
wiley   +1 more source

Physicochemical, Bioactive, and Clinical Evaluation of Blueberry‐Enriched Kombucha as a Functional Beverage

open access: yesJournal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study aimed to develop a blueberry‐flavored kombucha and evaluate its functional properties and effects on human intestinal health. The beverage was produced from green tea and sucrose, fermented with a symbiotic culture of bacteria and yeasts (SCOBY), followed by the addition of blueberry syrup and a second fermentation stage.
Angelica Morgan Anselmini   +9 more
wiley   +1 more source

Emerging Metal–Organic Frameworks (MOFs): Synthesis, Bioactivities, Preservation, Active Packaging/Sensing System, and Future Perspectives for Seafood Applications

open access: yesJournal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Seafood is highly susceptible to rapid microbial proliferation, lipid oxidation, and volatile spoilage compound accumulation, resulting in rapid quality deterioration and food waste. Metal‐organic frameworks (MOFs), a class of crystalline coordination materials with tunable porosity, high surface area, and diverse metal‐ligand architectures ...
Abhishek Bisht   +3 more
wiley   +1 more source

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