Soybean food products have secured a stable place in the market due to their nutritional and economical values. Soybean is considered as global dietary essentials for a healthy diet due to its high content of protein, phytochemicals along with other macro and micro nutrients. Pot [....] » Read More
Dairy products play a crucial role in human nutrition, providing essential proteins, vitamins, and minerals while offering unique sensory characteristics that contribute to dietary diversity. Various types of milk, including cow, goat, sheep, and camel milk, are available on the [....] » Read More
Camel milk has been consumed for centuries in arid and semi-arid regions, playing a crucial role in the diet of nomadic communities. Beyond its traditional consumption, modern research is unveiling its exceptional nutritional composition and functional properties, positioning it [....] » Read More
Bee products, including honey, beeswax, pollen, propolis, royal jelly, and bee venom, are nature-derived substances celebrated for their rich nutritional profiles and diverse health benefits. For centuries, these products have been utilized not only as dietary staples but also as [....] » Read More
Cases of severe acute malnutrition (SAM) in children is of great public health burden to many developing nations, with Nigeria ranking second in the world, after Pakistan. According to UNICEF (2023) the prevalent rate in Nigeria is 32 % of the children under five year [....] » Read More
Although Amaranthus is among the most popularly grown and consumed nutritious indigenous leafy vegetable in Africa, it is rarely cultivated in the Eastern Cape Province of South Africa but gathered from the wild. Farmers in the Eastern Cape are involved in production of exotic ve [....] » Read More
In recent years, food security plays a very significant role in politics and governance all over the world. Food security has four basic pillars. Accessibility, stability and sustainability of resources, provision, consumption and health of food resources. However, food security [....] » Read More
The cell-based food industry is garnering significant attention from investors, including major corporations such as Nestlé and Tyson Foods, due to its potential to revolutionize the novel food market. However, in addition to overcoming technical and economic hurdles, the [....] » Read More
Capsaicinoids are groups of alkaloids synthesised in plants through a chain of metabolic reactions and source of pungency. Capsaicin and dihydrocapsaicin are the major members comprising almost 90% of this group in capsicums and chillies. The major production and accumulation sit [....] » Read More
Keratinous materials, the third most abundant polymer in nature after cellulose and chitin, are resistant to degradation by chemical and biological hydrolysis. Conventional biocatalytic conversion of refractory keratinous waste has its intrinsic limitations and disadvantages, suc [....] » Read More
Poultry has been considered an effective tool for poverty reduction, nutritional enhancement, entrepreneurship development, gender equity and equality, cash income and GDP’s contribution. The growth of country’s poultry industry is about 15 - 20% for the last decade c [....] » Read More
Campylobacteriosis is a disease of the gastrointestinal tract which has been the most frequently reported foodborne zoonosis in the European Union (EU)/European Economic Area (EEA) region since 2005 (EFSA & ECDC, 2022). The causative agent of this disease is Campylobacter, Gr [....] » Read More
Breeding maize for tolerance to acidic soils could improve maize yields. The current study aimed to identify maize genotypes with tolerance to highly acidic soils as well as finding secondary traits associated with tolerance to soil acidity at the seedling stage. Ten maize variet [....] » Read More
Growth and microbial protein production on hydrolyzed cassava peel waste by Trichoderma viride and Lactobacillus delbrueckii NRRL B-763 were investigated. Trichoderma viride was selected based on its high cellulase activity on filter paper (2.91 mg glucose/mL), cotton wool (3.08 [....] » Read More
In 2022, the global capacity for bioplastic production reached 2.22 million tonnes. That year, the worldwide production of bio-based and partially bio-based plastics amounted to approximately 2.23 million tonnes. By 2027, this is projected to rise to about 6.3 million tonnes. How [....] » Read More
To investigate the safety of herbal medicines distributed in Gyeonggi-do, the visual and organoleptic examination, lead, cadmium, arsenic, mercury, sulfur dioxide, and total aflatoxin levels were examined on 80 samples. Through organoleptic examination, 6 samples, including Eucom [....] » Read More
According to a 2022 article, health experts believe castor oil has the following properties: anti-inflammatory. anti-microbial. moisturizing, hydrating, and cleansing due to the fatty acids. castor-oil plant, (Ricinus communis), large plant of the spurge family (Eu [....] » Read More
Whey, a component of milk, is co-product of cheese-making and casein manufacture in the dairy industry.The present study aims to prepare camel whey proteins (CWP). CWP contains many components, such as lactoferrin (LF), lactalbumin, lactoglobulins, lactoperoxidase, and lysozyme, [....] » Read More
This research advocates for a paradigm shift in how agricultural byproducts are perceived, positioning corn silk as a vital player in the global effort to achieve sustainable nutrition. Its transformation from waste to super food exemplifies the intersection of health, sustainabi [....] » Read More
This abstract presents the preliminary results of a research conducted in an elementary school in the Taranto area to analyze the impact of the national “Fruit in Schools” project. This program, sponsored by the Ministry of Agriculture, Food and Forestry, aims to enco [....] » Read More
Within contemporary nutrition trends, there is a growing focus on enhancing the stability and bioavailability of key bioactives compounds through the development of nanoencapsulation systems. One noteworthy approach is the synthesis of nanomicelles. [....] » Read More
Nutraceuticals, bioactive compounds derived from food sources, have gained significant attention for their potential to modulate immune function. Among the various components of the immune system, natural killer (NK) cells play a crucial role in the innate immune response, partic [....] » Read More
Appreciated by consumers for their aroma, texture and balanced sweet, Abate Fètel pears is the most important cultivar in North of Italy, especially in Emilia Romagna region and the strategies to increase shelf- life and maintain fruit quality are priority to the food indu [....] » Read More
Over the past decade, seaweed consumption has gained significant attention in New Zealand’s food culture, largely due to the nutritional value of seaweed-based products. Rich in vitamins, minerals, and iodine, seaweed supports health and wellness. Additionally, it promotes [....] » Read More
Anxiety is a neuropsychiatric disorder that disrupts daily life by affecting mood and motivation. Excessive anxiety can lead to mental health issues such as depression and panic attacks. These are commonly treated by synthetic chemical medication, which poses numerous side effect [....] » Read More
Malnutrition is a serious and life-threatening condition often caused by a diet lacking in essential proteins, fats, vitamins and minerals. Malnutrition among children is one of the major health problems faced by the developing countries. Malnutrition in young children puts them [....] » Read More
The growing population, changing climatic conditions and competition for water from other sectors urge efficient irrigation practices to save a significant quantity of water and reduce water footprints of rice along with improvement of productivity. Considering the management fac [....] » Read More
The growing demand for functional foods has directed research into prebiotic ingredients that enhance gut microbiota. Adlay bran, a nutrient-rich by-product of Adlay grain processing, contains fiber, phenolics, flavonoids, and antioxidants with potential functional applications. [....] » Read More
Stunting remains a critical public health challenge in Indonesia, characterized by impaired growth and development among children due to chronic malnutrition and repeated infections. Despite significant government interventions and global collaborations, the prevalence of stuntin [....] » Read More
Particularly in developing countries, millions of people have limited access to dietary supplements and fortified foods. Consequently, they suffer from micronutrient deficiencies, which lead to a wide range of health problems. The most important solution to improving food securit [....] » Read More
Free radicals are generated across various biological and biochemical systems within the human body, exhibiting the potential to degrade essential biomolecules and macromolecules, including lipids, proteins, and nucleic acids. Free radicals are regulated by a complex system of de [....] » Read More
In Niger, sweet potato (Ipomea batatas), which is cultivated mainly for its tubers highly nutritious, has received little research attention. Therefore, the purpose of this study was to enhance the utilization of sweet potato tubers. Flours made from nine (9) varieties of sweet p [....] » Read More
Food fraud, which includes adulteration, mislabeling, and ingredient substitution, poses a significant threat to public health, food safety, consumer trust and the integrity of the food supply chain As fraudulent practices evolve in complexity, traditional detection methods have [....] » Read More
Over the past few years, there has been an increasing need for healthier options to conventional baked foods. This project aims at developing a healthy Pearl and Ragi Millet Brownie, a healthier alternative to regular brownies prepared using the various combinations. Pearl mil [....] » Read More
Food security in Pakistan is a pressing concern due to its rapidly growing population, climate change, and water scarcity. Strengthening research and industry linkages is essential for developing innovative technologies to enhance agricultural productivity under shifting environm [....] » Read More
Computational Fluid Dynamics (CFD) simulation is a cutting-edge engineering technique employed to analyze and optimize complex processes in the food production industry. By solving fluid flow equations such as Navier-Stokes, CFD predicts critical parameters like velocity, pressur [....] » Read More
The goal of optimization is to determine the best, i.e. the most advantageous state of the system. One of the optimization methods is the scanning method, the essence of which is to sequentially view the optimality criterion at a number of points belonging to the region of change [....] » Read More
Title : Predicting Salmonella inactivation in water from bubble sparkling cold plasma treatment
Kasiviswanathan Muthukumarappan, South Dakota State University, United States
Microbial contamination in food and water poses significant health risks, and conventional treatments have limitations. Cold Plasma technology offers a non-thermal alternative, generating reactive oxygen and nitrogen species (RONS) like ozone, nitrate, nitrite, and hydrogen perox [....] » Read More
Title : Liquid-liquid phase separation in hetero protein systems: Specificity and recent advances
Said Bouhallab, INRAE, France
Liquid-liquid phase separation (LLPS) is a captivating phenomenon in which a uniform component mixture spontaneously divides into two liquid phases, a component-rich phase (complex coacervates) in equilibrium with a component poor phase. It is prevalent in soft matter and highly [....] » Read More
Title : The dis(ease)ability theory conclusion: Is true narration possible? ... with AI...simple!!!
Raffaella Conversano, I.C. “Giovanni XXIII-Pascoli”, Fasano (BR), Adjunct Professor Laboratory of Special Needs Education, For.Psi.Com., University of Bari, UTL University of free time “San Francesco D’Assisi” Fasano (BR) -Puglia , Italy
Functional Narration, central to my pedagogical theory, emphasizes using Artificial Intelligence as a facilitator of knowledge, promoting personal autonomy in fields like nutrition tailored to pathologies, cultural identities, and more. Guided by intentionality, I led the creatio [....] » Read More
Title : Effect of yeast strain and pasteurization on low-alcohol beer quality properties
Giovanni De Francesco, University of Perugia, Italy
The global no-low alcoholic (NoLo) beer market was valued at over $22 billion in 2022 and is expected to grow at a compound annual growth rate (CAGR) of 5.5% from 2023 to 2032 [1]. This growth is driven by increasing consumer preference for healthier alternatives to alcoholic bev [....] » Read More
Title : Bioactive compounds and stability of fiber and protein enriched salted snacks by olive paste and brewer’s spent grain
Ombretta Marconi, University of Perugia, Italy
This research project aims to formulate functional snacks through the upcycling of by-products from two production chains: the brewing and the olive oil production chains. The salted snacks were formulated by partially substituting wheat flour with brewers’ spent grains (BS [....] » Read More
Title : Intelligent Systems for Food Processing: Challenges and Innovations
Alex Martynenko, Dalhousie University, Canada
The integration of intelligent systems into food processing presents a transformative opportunity to address complex challenges and foster innovation. This approach leverages advanced technologies such as artificial intelligence (AI), machine learning (ML), and the Internet of Th [....] » Read More
Title : Descriptive sensory analysis of Plant-Based Meat Alternatives (PBMA) made from diverse Texturised Vegetable Proteins (TVP).
Adam Douch, University of Adelaide, United Kingdom
There is a growing need to diversify the use of plant proteins in plant-based meat alternative (PBMA) foods due to the current sources delivering undesirable sensory properties. In this study, we aimed to compare the sensory profiles of a range of PBMA burgers using descriptiv [....] » Read More
Title : Investigating the effects of superchilling storage on the microstructure of beef meat.
Anjelina William Mwakosya, INRAE, FRISE, France
Superchilling offers a promising approach to extending the shelf life of fresh products beyond conventional chilling, without the adverse effects associated with freezing. The final quality of the product is primarily determined by the ice volume fraction and the properties of ic [....] » Read More
Title : Studies on biofilm growth and total polyphenolic content of fermented beverages
Joanna Orzel, University of Silesia, Poland
Fruit vinegar and kombucha are two types of fermented drinks known worldwide. They are produced by the selected types of microorganisms from fruits or infusions. Thus, these beverages are recognized as beneficial for our health due to the microorganisms and polyphenols they conta [....] » Read More
Title : Artichoke; Its composition, health benefits, processing as food and sustainability
Melike Sakin Yilmazer, Izmir Katip Celebi Universitesi, Turkey
This paper aims to present a comprehensive literature review on the composition, utilization and health effects of artichoke (Cynara scolymus L.), a plant native to the Mediterranean Basin. Artichoke is a plant of high economic value worldwide. Egypt, Italy and Spain are among th [....] » Read More
Title : Clean water and its impact on food health and safety
Meltem Yilmazlar, Anitek LLC, Turkey
The neglect of the use of clean water in food businesses has a very important effect on the delivery of healthy, safe and abundant food to people all over the world. Our studies show that the water used to wash fresh fruits and vegetables produced every year transmits infectious [....] » Read More
Title : Challenges in sugar production - Food safety management systems
Biljana Bogdanovic, Sunoko, Serbia
Sugar industry is one of the largest among the food industry. One plant processes around 8,000 tons of sugar beet daily and produces 1,150 tons of sugar. It can be said that sugar is a strategic product of Serbia. Through this book the products of the sugar industry will be intro [....] » Read More
Title : Potential of yeast Candida spp. and Pichia spp. to adhere to stainless steel surfaces under various growth conditions and their control
Ruzica Tomicic, University of Novi Sad, Serbia
Yeast adhesion followed by biofilm formation on the surface of materials commonly used in food processing, such as stainless steel, has attracted much attention because these surfaces can become a potential source of contamination that may seriously affect food safety and quality [....] » Read More
Title : Antagonistic and synergistic effect of the probiotic yeast saccharomyces boulardii on the adhesion of Candida glabrata
Zorica Tomicic, University of Novi Sad, Serbia
Growing resistance of pathogenic yeast Candida glabrata to many classes of antifungal drugs has stimulated efforts to discover new agents to combat a rising number of invasive C. glabrata infections. One promising strategy is the use of probiotic microorganisms, Sa [....] » Read More
Title : Improving gelling properties of tofu: Study on apna aspartic protease enzyme impact on the resulting chemical and microstructure properties
Fatma Ali, Tianjin University of Science and Technology, China
This study investigated the prospective effect of ApnA enzyme under different concentrations (µL/100 mL soymilk) compared to chemical (pH, MgCl2, and K-carrageenan, respectively) as tofu coagulants. The resultant tofu samples were analyzed for compositional analysis, t [....] » Read More
Title : Exploring the role and mechanisms of lactiplantibacillus plantarum FRT4 in alleviating obesity and lipid metabolism disorders: Insights from gut microbiota modulation and beyond
Hongying Cai, Institute of Feed Research of Chinese Academy of Agricultural Sciences, China
Obesity and abnormal lipid metabolism have significant impacts on the health of both humans and animals. Lactic acid bacteria (LAB) have shown potential in alleviating obesity and lipid metabolism disorders. Our research has focused on the effects of specific strains, including L [....] » Read More
Title : The role of food and science technology in diet regulations as it affects public health and genetically modified products
Shao Hong Bo, Academia Publishing, China
This paper explores the role of food science and technology in shaping diet regulations and its implications for public health, with concentration on genetically modified (GM) products. The introduction of genetically modified foods has sparked debates regarding their impact on [....] » Read More
Title : Effect of oleaster (Elaeagnus angustifolia) flour on the properties of gluten-free buckwheat pasta: Enhancing functional, nutritional, and quality attributes
Shima Asgarzadeh, Istanbul Aydin University, Iran (Islamic Republic of)
The increasing demand for gluten-free products has led to the development of alternative formulations, especially for widely consumed foods like pasta. This study focuses on producing gluten-free pasta using different combinations of buckwheat flour and 20% flour from various par [....] » Read More
Title : Enhanced nutritional bread formulations: Evaluating wheat, maize, soyabean blends for improved protein and fiber content
Eniola Mary Jayeola, Bowen University, Nigeria
Bread made solely from wheat flour remains the staple in Nigeria, yet its low protein and fiber content and the rising cost of wheat imports pose significant nutritional and economic concerns. This study explores the innovative integration of maize and soybean flour into wheat-ba [....] » Read More
Title : Effect of continuous/discontinuous vacuum distillation during fermentation on the volatiles and sensory profiles of unfiltered and unpasteurized low alcoholic beers (LAB)
Vincenzo Alfeo, University of Perugia, Italy
Low-alcoholic beer (LAB) and Non-alcoholic beer (NAB) have gained market share and show increasing sales. A pilot scale under-vacuum fermenter/distiller was used to produce unfiltered and unpasteurized LAB, with a high-temperature fermenting yeast to allow under-vacuum alcohol di [....] » Read More
Title : Recovery of high-value compounds from orange peel extract (Citrus sinensis) filtration using surface modified membranes
Marcelo Fernandes Vieira, State University of Maringa, Brazil
The enzyme laccase has been widely explored in the food industry due to its ability to catalyze oxidation reactions without the need for additional cofactors, using only molecular oxygen. Its use is promising in the removal of undesirable phenolic compounds in juices and wines, r [....] » Read More
Title : Nanoparticle impregnated adsorbents for pathogen reduction in poultry litter
Angelica Marquetotti Salcedo Vieira, State University of Maringa, Brazil
Poultry litter is used to line the floors of poultry farms, and is mainly made up of rice straw, wood shavings, along with feces, urine, leftover feed and feathers that are mixed, characterizing it as a product of animal origin. During the time poultry is reared, the presence of [....] » Read More
Title : Whey from waste to a valuable technological resource based on the polish market
Ewa Czarniecka Skubina, Warsaw University of Life Sciences, Poland
Whey is a liquid by-product formed in the natural fermentation during the manufacture of cheese, casein, or similar products by separating from the curd after coagulating milk and/or products obtained from milk. Over the last two decades, whey production in Poland has doubled, wh [....] » Read More
Title : Fatty acid profile of butter derived from different locations in Poland
Jaroslawa Rutkowska, Warsaw University of Life Sciences, Poland
Milk fat is the most complex of all edible fats, containing many fatty acids (FAs), from C2 to C28, including even- and odd-numbered, saturated, monounsaturated and polyunsaturated, cis and trans, linear, and branched. Many exhibit biological and physiological properties and are [....] » Read More
Title : Enhancement of bioactive polymers in Chlorella pyrenoidosa using moderate electric field-based fermentation
Beom Su Cho, Pukyong National University, Poland
Microalgae represent a highly promising resource for new food materials due to their environmentally sustainable nature, high nutritional value (e.g., essential amino acids, bioactive peptides, omega-3 fatty acids, and polyphenols) and resilience to climate variability, allowing [....] » Read More
Title : PROJECT EQVEGAN offers innovative trainings for food industry to strengthen competitiveness on the food market.
Zbigniew Stanislaw Krejpcio, Poznan University of Life Sciences, Poland
Over the past decade, the food industry worldwide has experienced profound transformations, driven by urgent issues such as sustainability, health concerns, and a widening skills gap in the job market. One of the most remarkable changes has been the rapid technological advancemen [....] » Read More
Title : Evaluation of the Plant-Based Processing training (PBP) as part of the EQVEGAN project
Halina Staniek, Poznan University of Life Sciences, Poland
In recent years, the number of consumers interested in food produced from plant-based raw materials has been growing. More and more people are paying attention to what they eat and how it affects our world. As a result, the number of vegans, vegetarians and people reducing their [....] » Read More
Title : Concentration of phenolic compounds from orange pomace: Investigation of graphene oxide modified membranes to fouling mitigation
Angelica Marquetotti Salcedo Vieira, State University of Maringa, Brazil
The production of fruit juices results in large quantities of by-products rich in antioxidant substances. An example of this is citrus fruit residue, which contains high levels of phenolic compounds and flavonoids, which can reduce the risk of several diseases. Membrane separatio [....] » Read More
Title : Laccase immobilization on natural zeolites and commercial supports: Production and application in fixed-bed column
Marcelo Fernandes Vieira, State University of Maringa, Brazil
The enzyme laccase has been widely explored in the food industry due to its ability to catalyze oxidation reactions without the need for additional cofactors, using only molecular oxygen. Its use is promising in the removal of undesirable phenolic compounds in juices and wines, r [....] » Read More
Title : Analysis of isoflavone content in processed soybean products
Kyeong Eun Moon, Gyeonggi Province Institute of Health and Environment, Korea, Republic of
Isoflavones, a class of phytoestrogens predominantly found in soybeans, have been widely studied for their potential health benefits, including antioxidant, anti-inflammatory, and estrogen-like activities. As interest in functional foods continues to grow, understanding the distr [....] » Read More
Title : Pesticide residue analysis in wild greens using GC-MS/MS and LC-MS/MS
Ah Yong Jeong, Southern Agricultural Products Inspection Center, Gyeonggi Province Institute of Health and Environment, Korea, Republic of
This study aimed to evaluate the potential health risks associated with pesticide residues in edible wild greens distributed in Gyeonggi Province, Korea. A total of 233 samples were collected, including 145 leafy vegetable samples from 15 species and 88 stalk vegetable samples fr [....] » Read More