Results 61 to 70 of about 19,263 (234)

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

Vertical coordination in agri‐food supply chain and blockchain: A proposed framework solution for Vietnamese cashew nut business

Regional Science Policy &Practice, EarlyView., 2022
Abstract The agri‐food supply chain has been a popular research topic in recent years. The combination of a demand for products of high quality and safety standards and the increasing number of stakeholders in supply chain networks has required the agri‐food business to transform from vertically integrated to vertically operated supply chain networks ...
Thanh_Tuan Chu, Thi Thu Tra Pham
wiley   +1 more source

Dynamic changes in quality and flavor compounds of pork tendons during puffing process

npj Science of Food
To improve the portability of dried pork tendons for consumption, this study investigated the effects of different puffing temperatures (190 °C - 250 °C) and times (1-7 min) on the quality and flavor of pork tendons. As the temperature and time increased,
Xiao-qing Miao, Jia-bo Huang, Ya Li, Xiu-ping Dong, Na Sun, Peng-fei Jiang   +5 more
doaj   +1 more source

Internet of Things and blockchain applications in food audit, authenticity, and traceability: A systematic review

Food Biomacromolecules, EarlyView.
Abstract This review evaluates the integrated applications of the Internet of Things (IoT) and blockchain technologies in enhancing food audit systems, authenticity verification, and supply chain traceability, transparency, and data reliability. Following Preferred Reporting Items for Systematic Reviews and Meta‐Analyses guidelines, a systematic review
S. Sriranjani, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

Involvement of Anion-Specific Effects in Changes in the Gelation and Thermodynamic Properties of Calcium Alginate Hydrogel

Foods
The gelation process and hydrogel properties of calcium salt-induced alginate hydrogels are influenced by anion-specific effects. In this study, we investigated the effects of CaSO4, CaI2, and Ca(C5H9O3)2 [calcium β-hydroxy-β-methylbutyrate, CaHMB] on ...
Yuqiao Wang, Lin Li, Jiacheng Liu, Jianan Yan, Ce Wang, Bin Lai, Yu Dong, Haitao Wu   +7 more
doaj   +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

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

Analysis of Changes in Flavor of Lepidotrigla microptera Bone Broth during Boiling Process Based on Flavoromics Combined with Electronic Sensory Detection Technology

Shipin gongye ke-ji
The effects of different boiling durations (0.5, 1, 1.5, 2, 2.5 h) on the flavor of Lepidotrigla microptera bone broth (LBB) were investigated by flavoromics, rapid electronic sensory detection technology, and combined with sensory evaluation.
Fangshuai YIN, Yan GUO, Xue WANG, Zixi LI, Baoshang FU, Libo QI   +5 more
doaj   +1 more source

Antimicrobial Sensitivity Profile and Resistance Gene Research in Escherichia coli Isolated From Water and Fish From Lagoa da Conceição, Florianópolis, SC, Brazil

Food Safety and Health, EarlyView.
This paper highlights a concerning scenario of environmental contamination by multidrug‐resistant bacteria, underscoring the need for integrated surveillance and control strategies to address antimicrobial resistance in aquatic environments within the context of One Health.
Francisco Lucas de Amorim Nascimento, Luan Amaral Alexandre, Cynthia Farias Manassi, Alice Cristina da Silva, Luísa Aimée Schmitt Lobe, Gustavo Rocha, Mateus Rocha Ribas, Victor Wolleck, Gabriele Caroline Gottschalk de Abreu, Alessandra Valéria Vortmann, Sheila Mello da Silveira, Rodrigo Barcellos Hoff, Jussara Kasuko Palmeiro, Silvani Verruck   +13 more
wiley   +1 more source

A Novel Cystatin Gene from Sea Cucumber (Apostichopus japonicus): Characterization and Comparative Expression with Cathepsin L During Early Stage of Hypoxic Exposure-Induced Autolysis

Foods
Autolysis in sea cucumber has long been a threat to raw material storage and product processing. The involvement of endogenous cysteine protease in sea cucumber autolysis has been proved extendedly.
Siyu Yao, Rui Zhang, Siyuan Ma, Ting Zhao, Qinhao Liu, Lin Zhu, Chang Liu, Liming Sun, Ming Du   +8 more
doaj   +1 more source