Results 21 to 30 of about 62 (54)

A Comprehensive Review of VOCs as a Key Indicator in Food Authentication

eFood, Volume 6, Issue 3, June 2025.
This article reviews the role of VOCs in food authentication. It covers their use as chemical fingerprints, detection techniques, challenges, and concludes that VOCs have potential as indicators for food integrity with tech progress and collaboration enhancing related aspects.
Han Yang, Manxi Wu, Xinyu Shen, Yichen Lai, Dengliang Wang, Chao Ma, Xianming Ye, Cui Sun, Jinping Cao, Chongde Sun, Yu Zhang, Yue Wang   +11 more
wiley   +1 more source

Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
This review provides a comprehensive overview of the effects of novel food processing methods on food proteins and their implications for protein‐based food products. Furthermore, the review highlights future perspectives on novel food processing and food protein modifications.
Shuai Wei, Anand Kumar, Gebremichael Gebremedhin Hailu, Sun‐Il Choi, Ok‐Hwan Lee, Ramachandran Chelliah, Deog‐Hwan Oh, Shucheng Liu   +7 more
wiley   +1 more source

Safety evaluation of the food enzyme 4‐α‐glucanotransferase from the genetically modified Bacillus amyloliquefaciens strain MAS

EFSA Journal, Volume 23, Issue 5, May 2025.
Abstract The food enzyme 4‐α‐glucanotransferase (1,4‐α‐d‐glucan:1,4‐α‐d‐glucan 4‐α‐d‐glycosyltransferase; EC2.4.1.25) is produced with the genetically modified Bacillus amyloliquefaciens strain MAS by Coöperatie Koninklijke Avebe U.A. The production strain contains multiple copies of known antimicrobial resistance genes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Simone Lunardi, Magdalena Andryszkiewicz, Giulio Di Piazza, Natalia Kovalkovicova, Yi Liu   +18 more
wiley   +1 more source

Encapsulation of Lactobacillus spp. using vibratory extrusion technology and dairy by‐products as encapsulating agents: Promising microparticles for the probiotics industry

International Journal of Dairy Technology, Volume 78, Issue 2, April–June 2025.
The encapsulation process showed effective protection for probiotics. The cell viability of the strains after encapsulation was 8.8 log cfu/mL. Dairy by‐products provided significant protective effects for probiotics. The encapsulation improved the survival of the strains against adverse conditions.
Michele Fangmeier, Fernanda Leonhardt, Danieli Dallé, Daniel Neutzling Lehn, Mônica Jachetti Maciel, Claucia Fernanda Volken de Souza   +5 more
wiley   +1 more source

Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese

Journal of Texture Studies, Volume 56, Issue 2, April 2025.
This study presents a texture analysis method to measure cheese stretchiness, evaluating test parameters to optimize reproducibility. The method was used to profile the stretch properties of dairy and vegan Mozzarella‐style cheeses, providing insights to guide product development.
Pietro Andrigo, Sara Spilimbergo, Belinda P. C. Dewi   +2 more
wiley   +1 more source

Phage‐derived proteins: Advancing food safety through biocontrol and detection of foodborne pathogens

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 2, March 2025.
Abstract The emergence of antimicrobial‐resistant foodborne pathogens poses a continuous health risk and economic burden as they can easily spread through contaminated food. Therefore, the demand for new antimicrobial agents to address this problem is steadily increasing.
Dahee Choi, Sangryeol Ryu, Minsuk Kong
wiley   +1 more source

Impacts of Time‐to‐Freeze on Quality Attributes of Low‐Moisture Part‐Skim Mozzarella Cheese

Journal of Food Process Engineering, Volume 48, Issue 1, January 2025.
This paper explores various freezing processes and their impact on the quality of Low Moisture Part‐Skim Mozzarella Cheese. The results emphasize the crucial role of freezing on surface characteristics of cheese and stress the importance of considering freezing parameters to achieve the desired product attributes in low‐moisture part‐skim Mozzarella ...
Helen Bunker, Monisha Chandran, Siddharth Vishwakarma, Dennis R. Heldman, Farnaz Maleky   +4 more
wiley   +1 more source

Protein nutritional support: The prevention and regulation of colorectal cancer and its mechanism research

Food Frontiers, Volume 5, Issue 6, Page 2515-2532, November 2024.
Abstract Colorectal cancer (CRC) is a common malignant tumor of the digestive tract in China; its incidence rates and mortality rates have been on the rise in recent years, ranking third in terms of incidence and second in mortality. Rational dietary intervention plays an important role in human health, and prevention and adjuvant treatment of CRC ...
Duo Feng, Di Han, Mengjie Li, Hu Li, Na Li, Tianxin Liu, Jing Wang   +6 more
wiley   +1 more source

Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus. [PDF]

Foods, 2021
Melilli MG, Costa C, Lucera A, Padalino L, Del Nobile MA, Conte A.   +5 more
europepmc   +1 more source

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate. [PDF]

Foods, 2021
Hammam ARA, Kapoor R, Salunke P, Metzger LE.   +3 more
europepmc   +1 more source