Results 91 to 100 of about 20,616 (306)

Formation of Zearalenone Metabolites in Tempeh Fermentation

Molecules, 2019
Tempeh is a common food in Indonesia, produced by fungal fermentation of soybeans using Rhizopus sp., as well as Aspergillus oryzae, for inoculation.
Antje Borzekowski, Riyan Anggriawan, Maryeni Auliyati, Hans-Jörg Kunte, Matthias Koch, Sascha Rohn, Petr Karlovsky, Ronald Maul   +7 more
doaj   +1 more source

Use of OC curves in quality control with an example of sampling for mycotoxins [PDF]

, 2011
An ‘operating characteristics’ (OC) curve is a simple tool that has been in use in quality control for many years but does not seem to be widely applied in the particulate sampling field.
Bourgeois, Florent, Littlemier, Sheryl, Lyman, Geoffrey   +2 more
core  

Alginate Oligosaccharides Attenuate Ochratoxin A‐Induced Liver Injury through Regulating the Interaction of Nrf2 and NF‐κB Signaling Pathways

Food Frontiers, EarlyView.
A schematic illustration for the protective effects of AOS on OTA‐induced liver injury in mice. AOS, alginate oligosaccharides; CAT, catalase; GSTT1, glutathione S‐transferase theta 1; HO‐1, heme oxygenase 1; IκBα, inhibitor kappa B alpha; IL‐1β, interleukin‐1β; IL‐6, interleukin‐6; Keap1, kelch‐like ech‐associated protein 1; NF‐κB, nuclear factor ...
Yue Zhao, Xueqing Ye, Yan Guo, Zhongxiang Zhao, Qinghua Yao, Yaoyao Wang, Huimei Liu, Ziwei Lin, Wenchao Liu   +8 more
wiley   +1 more source

Transformations of Selected Fusarium Toxins and Their Modified Forms During Malt Loaf Production

Toxins, 2020
An increasing number of studies have found that modified mycotoxins, such as free mycotoxins, naturally occur in food, and severely impact food safety. The present study investigated concentrations of trichothecenes nivalenol (NIV), deoxynivalenol (DON),
Marcin Bryła, Edyta Ksieniewicz-Woźniak, Agnieszka Waśkiewicz, Tomoya Yoshinari, Krystyna Szymczyk, Grażyna Podolska, Romuald Gwiazdowski, Krzysztof Kubiak   +7 more
doaj   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies

Food Frontiers, EarlyView.
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad, Syamlal Sasi, Nina Recek, Janith Weerasinghe, Elena P. Ivanova, Igor Levchenko, Katia Alexander   +6 more
wiley   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

The contribution of vibrational spectroscopy and data analytics towards the achievement of the global sustainability goals

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The United Nations Sustainable Development Goals (UN SDGs) were defined to improve the quality of life of the global population particularly regarding social and economic aspects, with a major focus on environmental sustainability. The incorporation of digital technologies into the agri‐food sector has become a key enabler in increasing the ...
Daniel Cozzolino, Louwrens C Hoffman
wiley   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Mycotoxin Determination in Peaches and Peach Products with a Modified QuEChERS Extraction Procedure Coupled with UPLC-MS/MS Analysis [PDF]

, 2023
Hong Xie, Yinping Li, Jiaxing Li, Yinglong Chen, Jing Li, Lixue Kuang, Syed Asim Shah Bacha, Zhang Tie-jun, Yuehui Chao   +8 more
openalex   +1 more source