The valorization of agricultural by-products as alternative plant-based protein sources has gained significant attention. This study aimed to obtain and characterize crude protein powder from sugar beet (Beta vulgaris L.) leaves through an optimized conventional alkaline extracti [....] » Read More
Bioaccumulation of metals and their nanoparticles in marine organisms becomes an emerging concern, addressed in this study by a multidisciplinary approach integrating elemental and nanoparticulated analyses, bioaccumulation studies and health risk assessment. Conventional ICP-MS [....] » Read More
The growing demand for safe, residue-free, and sustainable food systems has intensified the search for innovative non-thermal technologies capable of improving food quality, safety, and shelf-life while minimizing environmental impacts. Among emerging green technologies, ozone ha [....] » Read More
Corn silk (Stigma maydis), the dried stigmas and styles of Zea mays L. (family Poaceae), is generated in substantial quantities as an underutilized byproduct during maize cultivation and processing. This paper highlights the process-driven valorization potential of corn silk thro [....] » Read More
Soil is more than just dirt beneath our feet-it is a living ecosystem that supports life on Earth. It provides the foundation for agriculture, ensuring food and nutrition security for billions. Soil is vital for future food security and human health because it prov [....] » Read More
With global warming, agrometeorological disasters are also rising, posing a severe threat to China’s food security. Risk assessment serves as a bridge from disaster crisis management to risk management. Gansu Province is geographically crucial, so we performed a refined ass [....] » Read More
The aim of this work is to isolate and identify microorganisms from 500 medicinal, mountain and spring waters from Europe, Asia and America, in the region of Paris, France, Rome, Saturnia, Venice, Italy, London, England, Busan, Seoul, Incheon, South Korea, Tokyo, Osaka, Kyoto, Ja [....] » Read More
Food loss and waste represent significant economic and social challenges both globally and in Türkiye. In a world where natural resources are increasingly limited, understanding consumer awareness and behavior is essential for reducing food waste and developing sustainable s [....] » Read More
Efficient edible nut classification relies on transforming raw kernel attributes into a compact and discriminative computational feature set. This study presents a systematic approach to identifying an optimal feature subset that enhances classification accuracy while maintaining [....] » Read More
Starch is reserve energy stored by plant for its own use or that of its progeny. Cellulose is structural component of plant physical. It is a polymer of β-D-glucose and linked by full of β (1à4) linkages, it is linear, unbranched polysachharide. Starch is a biopo [....] » Read More
Food chemistry and food biochemistry play a crucial role in understanding the molecular composition, reactions, and functional properties of food components. The present research proposes an innovative concept termed Heliophotonic Photonutritics (HPN) a solar-responsive nutrition [....] » Read More
The welfare of dromedaries before and during slaughter influences their homeostasis as well as the organoleptic characteristics, quality, and shelf life of their meat. The dromedary, a large and difficult animal to handle, faces a shortage of suitable transport vehicles, equipmen [....] » Read More
Conventional hot-air drying is widely recognised as a slow process that often compromises product quality and consumes a significant amount of energy. This study compared single and hybrid drying methods, consisting of Convective Hot-air (CH), Infrared (IR), and Microwave (MW) dr [....] » Read More
In Cote d’Ivoire, around 90% of cashew apples are currently discarded as waste. To address this issue, a study was conducted to investigate the sustainability and sensory appeal of converting cashew apples into fruit leather, given their high nutritional content, particular [....] » Read More
Pesticides are essential, yet hazardous, chemical or biological agents used to control pests, weeds, and diseases, protecting agricultural productivity. Classified by target organism (Herbicides, Insecticides, Fungicides) and chemical composition (Organochlorines, Organophosphate [....] » Read More
Agave angustifolia Haw bagasse is considered a biomass composed primarily of cellulose, hemicellulose, and lignin, originating from the mezcal production process in the state of Oaxaca, which is the leading producer (91%) in Mexico. Given the growing concern for decarbonization, [....] » Read More
High consumption of products made with refined wheat flour, such as bread, has been associated with rapid starch digestion and sharp increases in blood glucose. This has driven the search for technological strategies to modulate starch digestibility and improve the nutritional qu [....] » Read More
Gamma-aminobutyric acid (GABA), a non-protein amino acid with recognized bioactive properties, can be produced by fermentation of various food matrices, with kefir emerging as a promising source of this compound. This study aimed to evaluate kefir-fermented flours derived from so [....] » Read More
The valorization of agri-food by-products is increasingly recognized as a key strategy to enhance sustainability and reduce the environmental footprint of the food system. Recent reviews highlight the relevance of recovering bioactive compounds from food waste streams as part of [....] » Read More
Food industry is currently engaged in the search for new packaging alternatives that offer adequate food preservation, taking into account environmental aspects and consumer preferences. The work stems from the need to improve the sustainability of packaging in the local cheese i [....] » Read More
Food industry is currently engaged in the search for new packaging alternatives that offer adequate food preservation, taking into account environmental aspects and consumer preferences. The work stems from the need to improve the sustainability of packaging in the local cheese i [....] » Read More
Mineral Oil Hydrocarbons (MOH) are a complex mixture of isomers derived primarily from crude oil that undergoes refining, and to a lesser extent from the coal, natural gas, and biomass. MOH split into Mineral Oil Saturated Hydrocarbons (MOSH) and Mineral Oil Aromatic Hydrocarbons [....] » Read More
This study aimed, first, to develop a healthy food product with high nutritional value namely, a low-sugar date jam, and second, to evaluate the effect of different processing treatments on the physicochemical and sensory characteristics of the final product. This work is a part [....] » Read More
Oca (Oxalis tuberosa Molina), a starch-rich tuber, remains largely unexplored for industrial applications. This study evaluated the effects of individual and combined ultrasound and citric acid treatments on the structural, physicochemical, rheological, and digestibility properti [....] » Read More
The edible grasshopper Sphenarium purpurascens has emerged as a sustainable source of protein in Mexico. This study characterized the morphometric parameters (weight, length, width, and thickness), pH, physicochemical properties, and allergenicity of adult specimens collected fro [....] » Read More
Micro- or macro- algae have attracted the interest as they present a rich content of valuable compounds such as lipids and antioxidants, which are beneficial for metabolic syndrome prevention. Lipids and antioxidant extracts from selected micro-or-macro-algae were obtained usin [....] » Read More
The cultivation of avocado (Persea americana) has experienced remarkable growth in the Canary Islands in recent decades, becoming a crop of increasing economic and agronomic relevance. This expansion has been further reinforced by the recent recognition of Canary Islands avocad [....] » Read More
Bread is a staple food in Italy, as well as in many European countries, and represents a major source of dietary salt (NaCl). Italian consumers mainly eat fresh, unpackaged artisanal bread and bakery products such as focaccia, breadsticks, and taralli. According to Regulation (EU [....] » Read More
The growing demand for clean-label and functional dairy products has increased interest in both A2 milk and plant-derived stabilizers as innovative ingredients in frozen desserts. This study investigated the effect of flaxseed mucilage as a natural stabilizer on the physicochemic [....] » Read More
Spirulina maxima, a microalga rich in bioactive pigments, proteins, and polysaccharides, has attracted increasing attention as a sustainable source of natural ingredients for skincare and cosmeceutical formulations. However, the extent to which purification affects the biological [....] » Read More
The increasing global demand for plant-based proteins has prioritized the isolation of protein and functional components from legumes. While soybean processing typically focuses on oil and protein extraction, the remaining post-extraction meal—often treated as a low-value b [....] » Read More
In the modern food industry, soy protein serves as a premier functional ingredient owing to its exceptional amino acid profile, high digestibility, and versatile techno-functional properties, such as gelation, emulsification, and water-binding capacity. In the pursuit of sensoria [....] » Read More
A novel method for the formulation of reduced-fat functional foods is the use of Bigel systems (BG). Their high versatility allows progress toward the development of healthier foods while maintaining the conventional characteristics of food products, but with reduced caloric cont [....] » Read More
The preservation of a foodstuff consists in maintaining its hygienic, nutritional and organoleptic qualities for as long as possible by acting on the various deterioration mechanisms to slow down or eliminate their effects. There are compatibility problems between plastic packagi [....] » Read More
The aim of the study was to investigate the effect of chia seed addition on selected features of fermented sheep milk. Milk from organic farming was used for the research, the starter cultures were: Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bu [....] » Read More
The aim of this study was to evaluate the effect of adding dried vegetable powders from beetroot (Beta vulgaris L.), tomato (Solanum lycopersicum L.) and kale (Brassica oleracea var. sabellica) at levels of 0.2%, 0.5% and 1.0% on the physicochemical and sensory properties of ferm [....] » Read More
Background: Curcumin is a bioactive polyphenol with remarkable antioxidant and anti-inflammatory potential, yet its poor water solubility and thermal instability limit its application in processed foods. Protein-based Pickering systems represent a promising clean-label route [....] » Read More
The increasing volume of by-products generated by the almond industry offers valuable opportunities for upcycling, particularly given that almond skin contains 60–80% of the nut’s total phenolic compounds (Timón et al., 2022). While most previous studies have r [....] » Read More
Population ageing represents a major public health challenge worldwide, particularly in relation to nutrition and diet-related chronic diseases. In Spain, more than 20% of the population is over 65 years old, a demographic group especially vulnerable to nutritional imbalances, [....] » Read More
The aim of this study was to determine the effect of white mulberry addition on selected features of fermented milk. Fermented milks were prepared using a thermostatic method under laboratory conditions in the following variants: without white mulberry addition (control sample) a [....] » Read More
The global edible mushroom market has expanded significantly in the last years, with production expected to exceed 20 million tons annually by 2026. Among the most widely cultivated species is the Pleurotus ostreatus. During the commercialization of fruiting bodies, considerable [....] » Read More
The rising global demand for sustainable and resource-efficient food systems has intensified the search for alternative protein sources. Agro-industrial by-products, specifically the stems of edible mushrooms such as Pleurotus spp. and Lentinula edodes, represent a promising yet [....] » Read More
C-phycocyanin (C-PC), a natural blue phycobiliprotein produced by Arthrospira maxima (spirulina), has attracted increasing attention as a natural blue food colorant and a potential functional food ingredient because of its antioxidant properties and natural origin. As consumer de [....] » Read More
Phycocyanin (PC) is a natural blue pigment–protein derived from Spirulina and has received considerable attention as a food-derived bioactive compound because of its antioxidant and health-promoting properties. This study investigated the potential of Spirulina-derived PC [....] » Read More
The objective of the study was to assess the potential benefits of bundling traditional N fertilizer with compost tea application for performance of wheat and corn under various N levels. Field trials were conducted in 2025 at 3 experimental locations in Virginia: Blacksburg (BB) [....] » Read More
The objective of this study was to assess the performance of tall (traditional) and short-statured corn hybrids under a range of plant population densities and various N levels. Field trials were conducted in 2025 at 2 experimental locations in Virginia: Blacksburg (BB), and Mt. [....] » Read More
The integration of intelligent systems into food processing represents a transformative challenge. The presentation examines the challenges and innovations associated with implementing intelligent technologies such as Artificial Intelligence (AI), Machine Learning (ML), and Inter [....] » Read More
Yam is a major staple food that provides both energy (starch) and bioactive compounds. However, there is a lack of knowledge on its cooking quality. We have determined the cooking quality of five varieties of water yam (among those most appreciated by consumers), when they were [....] » Read More
The fortification of food products with lipophilic vitamins represents an effective strategy to address nutritional deficiencies. However, the susceptibility of vitamins A and E to degradation during processing and storage limits their direct incorporation into food matrices. E [....] » Read More
Green Banana Mixed Pulp and Peel Flour (GBMF) is a natural source of type 2 Resistant Starch (RS2), other dietary fibers, and antioxidants with recognized potential to modulate glycemic response, lipid metabolism, satiety, and gut health. Growing consumer interest in foods that c [....] » Read More
Animal fats are an important raw material in food technology and the fat industry, serving both technological and nutritional purposes. Classic fat rendering methods rely on high-temperature processing of the raw material, which is associated with high energy consumption and the [....] » Read More
The increasing demand for functional foods has stimulated the incorporation of natural bioactive ingredients into everyday basics such as bread. Although essential oils (EOs) are recognised for many important bioactivities, including antioxidant properties, their volatility and s [....] » Read More
The global demand for plant-based food is increasing due to their health benefits and reduced environmental impact compared to animal-based products. Driven by this trend, pulse-derived protein ingredients have become particularly attractive for developing meat and cheese analogu [....] » Read More
Although considerable efforts have been made to mitigate food waste, nearly one-third of food production is still lost along the supply chain. In this regard, packaging plays a key role, not only by limiting product deterioration, but also by protecting food during manufacturing, [....] » Read More
Oral probiotic therapy has emerged as a promising strategy for the management of Inflammatory Bowel Disease (IBD), yet its therapeutic efficacy remains severely restricted by three major barriers: poor survival during gastrointestinal transit, insufficient retention at inflamed i [....] » Read More
Objective: Growth retardation in adolescents caused by nutritional deficiency requires effective intervention. A novel dietary supplement containing bamboo shoot extract, amino acids, and calcium citrate (Kidtal+Ca, KDTCa) was evaluated for its growth-promoting effects. Method [....] » Read More
The growing demand for healthier and more sustainable food products has stimulated the development of bakery products enriched with alternative plant-based ingredients. In this context, acorn and lupin flours represent promising alternatives to conventional wheat flour due to the [....] » Read More
Title : Safe and sustainable food manufacturing through advanced thermal, nonthermal, and extrusion processing strategies
Kasiviswanathan Muthukumarappan, South Dakota State University, United States
Novel food processing technologies are transforming the global food industry by enhancing product safety, nutrition, and environmental sustainability. Advanced thermal methods, including microwave-assisted heating, ohmic heating, and radio-frequency systems, provide swift an [....] » Read More
Title : We are elastic: The color of hunger and food perception in borderline cognitive functioning
Raffaella Conversano, University of Bari, Italy
In a global context where food science is increasingly engaging with the complexity of cognitive diversity, the concept of elasticity becomes a bridge between body and mind, between sensory experience and cognitive functioning. The title We Are Elastic is not just a metaphor&md [....] » Read More
Title : Innovative and sustainable processes for producing low-alcohol craft beer
Giovanni De Francesco, University of Perugia, Italy
Breweries increasingly face the dual challenge of meeting consumer demand for authentic low‑ and no‑alcohol beers while also ensuring product safety and aligning production practices with sustainability goals. In response to these pressures, we present an integrated and scala [....] » Read More
Title : Hydrogen enriched food products: Innovative technology for the modern food industry
Ashot Khachatryan, New Hydrogen Technologies, Armenia
When discussing human nutrition, we typically focus on the balance of proteins, fats, carbohydrates, caloric content, and daily requirements. However, not only the compositional makeup but also the bioelectrical characteristics of food products-determined by Oxidation-Reduction P [....] » Read More
Title : An ESIPT-based 1,3,4-thiadiazole fluorescent probe for sequential detection of cations and anions and its application in the analysis of water and food samples
Iwona Budziak Wieczorek, University of Life Sciences in Lublin, Poland
The detection of cations and anions represents a rapidly developing area in chemical sensing because of its broad applications in biological, environmental, and food analysis. Among the various photophysical mechanisms, probes based on Excited-State Intramolecular Proton Transfer [....] » Read More
Title : Fruit plant leaves as an underexplored source of bioactive compounds: Enzyme inhibitory potential of aqueous extracts
Marzena Pabich, University of Life Sciences in Lublin, Poland
Fruit plant leaves, commonly regarded as agricultural by-products, represent an underexplored yet promising source of bioactive compounds with potential health-promoting properties. In particular, they are known to contain significant amounts of polyphenolic compounds, which may [....] » Read More
Title : From roots to reality: Food communication between science, identity and misinformation in the digital era
Beatrice Proietti, Research Inside Food and People, Italy
This contribution is positioned within the broader debate on the transformation of food communication in the digital era, with particular reference to the growing impact of misinformation on consumer behaviour, public perception and agri-food systems. In recent years, the food se [....] » Read More
Title : From roots to reality: Food communication between science, identity and misinformation in the digital era
Emanuele Falcinelli, Research Inside Food and People, Italy
This contribution is positioned within the broader debate on the transformation of food communication in the digital era, with particular reference to the growing impact of misinformation on consumer behaviour, public perception and agri-food systems. In recent years, the food se [....] » Read More
Title : Effects of caffeinated beverages on physiological parameters of young adults during exercise
Marta Wilhelm, University of Pecs, Hungary
Aims: Caffeine (caff) is used in sports to its ergogenic effects, but the results of different studies are very diverse. The aim was to examine the combined physiological effects of various caffeine-containing drinks in a young healthy adult population. To measure the acute effec [....] » Read More
Title : Integrating EPR spectroscopy with LC-MS-based foodomics to elucidate radical-mediated antioxidant activity in Cascara (coffee husk)
Monika Sachadyn Krol, University of Life Sciences in Lublin, Poland
Cascara (coffee husk), a by-product of coffee processing, is increasingly recognized as a source of bioactive compounds, particularly polyphenols. However, the relationship between its chemical composition and functional antioxidant activity remains insufficiently understood. Thi [....] » Read More
Title : Pigmented sorghum phenolic extracts regulate the expression of cancer development pathway genes in HT-29 and hypoxia-induced CCD 841 CoN cells
Aduba Collins, Charles Sturt University, Australia
Sorghum polyphenols have been shown to inhibit gastrointestinal cancer cell growth by inducing apoptosis and other pathways such as chronic inflammation. However, the impact of sorghum polyphenols on the most frequently mutated genes in the genome mutation and instability and dys [....] » Read More
Title : Exploring the interaction between root architecture and functional traits in Camellia sinensis genotypes under drought conditions
Macide Burcu Timur, Beta Food Research & Development Center, Turkey
The increasing impacts of climate change have made drought a growing threat to tea (Camellia sinensis), a crop traditionally cultivated in humid regions. This study aims to investigate the potential relationship between root system development and functional traits (antioxidant c [....] » Read More
Title : Cultivar dependent valorisation of pomegranate peel bioactive compounds through ultrasonic-assisted extraction: Insights from an exploratory full-factorial design
Matthew Anthony Xuereb, University of Malta, Malta
Pomegranate (Punica Granatum) processing generates substantial agricultural by-products, with peels constituting approximately 50% of the fresh fruit mass. While recognized as a rich reservoir of hydrolysable tannins, flavonoids, and phenolic acids, this biomass is often underu [....] » Read More
Title : Chemical characterization and functional potential of passion fruit (Passiflora edulis) seed by-products
Frederico Barros, Federal University of Vicosa, Brazil
Passion fruit (Passiflora edulis) seed defatted flour (PFsDF) is rich in dietary fiber and phenolic compounds, including piceatannol, which has been associated with beneficial effects on plasma glucose reduction and central adiposity. This study aimed to evaluate the effects of P [....] » Read More
Title : Climate variability, wetlands and food security in the Pampas plain: Hydrological risks and opportunities for resilient agroecosystems
Alejandra Mabel Geraldi, National University of the South, Argentina
The Pampas plain is one of the world’s major agricultural regions and a strategic territory for global food supply. However, its strong dependence on climate-driven water availability, together with intensive land-use change, makes food production increasingly sensitive to [....] » Read More
Title : Effects of soaking treatment on the microstructure, gelatinization properties, thermal characteristics and cooking quality of brown rice
Xiaohong Tian, Institute of Grain and Oil Processing, China
Brown rice presents several technical challenges during cooking, such as slow water absorption, inadequate gelatinization, and an undesirable texture. Soaking pretreatment is commonly employed to address these issues. In order to evaluate the effect of soaking technology on the a [....] » Read More