Results 61 to 70 of about 2,741 (204)

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

Combining ion mobility spectrometry and chemometrics for detecting synthetic colorants in black tea: A reliable and fast method

Food Chemistry: X
Black tea (Camellia sinensis) is a widely consumed beverage and is subjected to adulteration. In this study, the combination of ion mobility spectrometry and machine learning techniques was employed to detect synthetic colorants in black tea.
Mina Sobhaninia, Ahmad Mani-Varnosfaderani, Mohsen Barzegar, Mohammad Ali Sahari   +3 more
doaj   +1 more source

Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages

Journal of Animal Science and Technology, 2020
Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens.
Sang-Keun Jin, Teak-Soon Shin, Dong-Gyun Yim   +2 more
doaj   +1 more source

Biosensors for Food Safety and Adulteration Monitoring: Applications, Smart Packaging Integration, and Pathways to Intelligent, Field‐Deployable Detection Systems

Food Safety and Health, EarlyView.
Biosensors enable rapid, sensitive, and portable detection of pathogens, contaminants, allergens, and food adulteration. Integration with smart packaging, smartphones, IoT, and machine learning supports real‐time monitoring and intelligent decision‐making, whereas microfluidics, biodegradable materials, explainable AI, and blockchain offer pathways ...
Mohima Akther Any, Abid Hassan Arnab, Liza Akter, Yusuf Chowdhury, Md. Hassan Bin Nabi, Md Abu Rayhan, Nazmul Islam, Wahidu Zzaman   +7 more
wiley   +1 more source

Anthocyanins as Natural Alternatives to Synthetic Red Colorants: Risks and Food Applications

Colorants
In recent years, increasing consumer demand for healthier and more natural foods has driven the food industry to replace artificial additives. Among these, colorants play a crucial role, as they influence the sensory perception and acceptance of food ...
Sandra Vega-Maturino, Luz Araceli Ochoa-Martínez, Silvia Marina González-Herrera, Olga Miriam Rutiaga-Quiñones, Juliana Morales-Castro, José Alberto Gallegos-Infante, Miriam Estevez   +6 more
doaj   +1 more source

Exploring the Chemical Complexity and Toxicological Behaviour of Semi‐permanent Make‐Up Pigments: A Systematic Review

Journal of Applied Toxicology, EarlyView.
ABSTRACT Semi‐permanent make‐up (SPMU), or micropigmentation, involves implanting pigments into the dermal layer of the skin for cosmetic enhancement. Unlike topical cosmetics, which are rapidly cleared from the body, SPMU pigments persist in living tissues, raising unique toxicological considerations.
T. A. N. Kaye, M. B. Komane, A. P. Manyisane, R. Manganyi   +3 more
wiley   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

Modulation of oxidative metabolism and quality preservation of strawberries by a CMC–alginate bilayer edible coating during cold storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Strawberries are highly perishable fruits characterized by rapid postharvest deterioration, leading to significant quality losses and reduced marketability. In this study, a bilayer edible coating based on carboxymethylcellulose and sodium alginate was evaluated for its ability to preserve strawberry quality during cold storage ...
Ilenia Pellicano, Riccardo Riggi, Elvira Ferrara, Danilo Cice, Margherita Modesti, Milena Petriccione, Andrea Bellincontro   +6 more
wiley   +1 more source

Fluorenone and Fluorenemalononitrile‐Tethered Conjugated Microporous Polymers for Efficient CO2 Uptake and Rhodamine B Removal

Macromolecular Rapid Communications, EarlyView.
TPET‐F2CN CMP exhibited higher CO2 uptake (2.88 mmol g−1 at 273 K) and superior Rhd B adsorption, with an equilibrium capacity of 98.12 mg g−1 and a maximum monolayer capacity of 155.6 mg g−1. ABSTRACT Herein, two conjugated microporous polymers (CMPs), TPET‐FO and TPET‐F2CN, are functionalized with carbonyl and nitrile groups.
Mohamed Gamal Mohamed, Ahmed M. Elewa, Nian‐Ping Chen, Ahmed F. Saber, Hira Karim, Yun‐Sheng Ye, Mohsin Ejaz, Cheng‐Wei Huang, Shiao‐Wei Kuo   +8 more
wiley   +1 more source