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
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
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
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
To ensure an adequate protein supply in the context of global population growth, global agricultural production has significantly intensified. This increase in both raw and processed material production has also led to a rise in agro-industrial by-products, which some of them a [....] » Read More
The application of natural colorants in food systems remains limited due to their high sensitivity to light, oxygen, and heat, as well as challenges associated with their efficient encapsulation. Encapsulation strategies have therefore emerged as essential tools to enhance their [....] » Read More
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
In recent decades, Plant-Based Dairy Alternatives (PBDA) have gained prominence due to consumer preferences and sustainability concerns. Furthermore, the production of powdered foods is a viable alternative to increase shelf-life, and understanding how drying conditions influence [....] » Read More
The need for bioactive compounds from natural sources has led to the valorization of agro-industrial by-products as sustainable sources of bioactive compounds. Grape seeds from Vitis vinifera L., which are one of the main by-products from the wine industry, are a rich source of b [....] » Read More
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
The aim of this study was to evaluate the chemical and health-promoting properties of fermented whey beverages produced from organic cow and goat whey (sour and sweet), enriched with organic juices from sea buckthorn (Hippophae rhamnoides) or wild rose (Rosa canina). The beverage [....] » Read More
Falls in the elderly represent a critical challenge in physical medicine and rehabilitation, resulting from a complex interplay between neuromuscular decline and the impairment of executive functions. This study aims to analyze how creatine—both dietary and supplemented&mda [....] » 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
Postharvest loss of fresh fruit remains a major challenge for global food security, particularly in regions exposed to intense solar heating and limited cold-chain infrastructure. At the fruit-air interface, excessive solar heat gain and insufficient thermal dissipation acceler [....] » Read More
Radiative cooling provides a sustainable, zero-energy strategy for passive heat dissipation by reflecting solar irradiation and emitting thermal radiation through the mid-infrared atmospheric window. However, many high-performance radiative cooling materials rely on synthetic p [....] » Read More
Thermal processing is widely employed in the honey industry to delay crystallization and ensure product stability during storage and distribution. Typically, honey is subjected to mild heating below 100°C to minimize post-bottling crystallization. However, the absence of we [....] » Read More
There is a growing need to develop novel decontamination technologies for spices, as existing methods often have limitations, particularly in terms of their impact on sensory quality. Therefore, exploring and comparing different decontamination approaches is essential to generate [....] » Read More
The valorization of agro-industrial by-products is essential for sustainable food systems and reducing post-harvest losses. Carrot pomace and tomato pulp are nutrient-rich materials that remain underutilized despite their high content of dietary fiber, bioactive compounds, and [....] » Read More
Consumers preference for safe food preservatives has increased interest in naturally generated antibacterial agents. The antibacterial capabilities of Lactoperoxidase System (LPS) and Orange Essential Oil (EO) have made it a viable preservation approach, along with sodium alginat [....] » 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
Maize (Zea mays L.) is one of the main cereals grown and consumed in Burkina Faso, where it constitutes an essential source of energy and nutrients for the population. However, the physico- Food contamination by mold is a serious and difficult problem to manage, leading to enormo [....] » Read More
Arequipa’s picanterías are traditional food spaces in southern Peru where culinary memory, local identity and everyday sociability converge. Although they have been recognized as a cultural heritage expression, their continuity increasingly depends on their capacity [....] » Read More
The success of a food system largely depends on the success of agricultural supply, which largely depends on productivity. Even though, African Agriculture is improving in terms of productivity per hectare, yet it remains low. Several factors are responsible for this. Among other [....] » Read More
Household food waste is a growing global concern that directly affects food security, particularly in urban areas of developing countries. This study investigated household food waste and its implications for food security among urban families in Lagos, Nigeria. The research adop [....] » 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 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
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 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
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 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
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
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
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
Traditional wooden fermentation vessels are increasingly recognized as functional microbial reservoirs; however, their role in spontaneous dairy fermentation remains insufficiently explored. This study provides a scientific basis for the traditional fermentation of dahi in a clos [....] » 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
Halophytes and halophilic plants are plants that can naturally grow, develop, and reproduce in saline-sodic soil due to the presence of salt tolerance genes that have evolved throughout history. For this reason, halophytes are proposed as the main plants for exploitation and cult [....] » 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
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
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
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
Statement of the Problem: Three-dimensional (3D) food printing has emerged as a disruptive technology in food manufacturing, enabling the design of customized structures with controlled nutritional and functional properties. However, the development of printable food matrice [....] » 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
The aim of the present work is to isolate, identify and investigate the species of bacteria from healing, mountain and spring waters in the area of Paris, France, Rome, Italy, London, England, Busan, South Korea, Tokyo, Japan, Amsterdam, Holland, Vienna and in Bulgaria. 127 [....] » 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
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 bioactive/phytochemical compounds such as polyphenols, saponins, phytosterol, dietary fibres, polysaccharide, alkaloids, isoprenoids, tannins, and carotenoids are widely used in the food processing, pharmaceutical and cosmetic industries. The various types of traditional and [....] » Read More
Micronutrient deficiencies remain a major global health concern, particularly in developing countries where limited dietary diversity leads to inadequate intake of essential fat-soluble vitamins such as vitamins A, D, E, and K. Conventional fortification strategies often face cha [....] » 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 widespread use of disposable plastic straws poses a serious environmental threat, endangering both human health and aquatic ecosystems. Paper straws have emerged as an alternative, yet they often fall short due to poor water resistance and mechanical strength. To address th [....] » Read More
The valorization of pea pod waste, which constitutes 30-40% of the fresh pea weight, is a crucial strategy for sustainability, as these residues are rich in dietary fibre, protein, minerals, and polyphenols. This research investigates the potential of pea pod powder (PPP) as a na [....] » Read More
Luteolin (3′,4′,5,7-tetrahydroxyflavone), is a bioactive compound which is obtained from celery broccoli, green pepper, dandelion and chrysanthemum flowers and so on and can also be extracted from as peanut husk, carrot leaves, broccoli waste etc. is an extensively re [....] » Read More
Okra (Abelmoschus esculentus) is widely grown crop in tropical and sub-tropical areas of the world, and its fruit is commonly consumed. However, due to poor handling and storage of okra, it is being wasted every year especially okra seeds which are rich in protein (21.3-38.0 %), [....] » Read More
Diabetes is a major community health issue in the world, with a prevalence of 537 million adults, and an estimated prevalence of 783 million cases by 2045. It is noteworthy that every 1 in 10 individuals suffers from diabetes. Diabetic microvascular complications, including retin [....] » Read More
Loquat (Eriobotrya Japonica) fruit exhibits a wide spectrum of therapeutic potential, primarily attributed to its versatile nutritional composition. This study focused on the evaluation of the nutritional aspects of five different varieties, including Golden Nugget, Pale Yellow, [....] » Read More
The halogen fluoride is nicely allotted throughout the Earth and in no way occurs in a loose state in Nature. Fluorine exists best in combination with other factors as fluoride compounds, that are components of minerals in rocks and soil. Fluoride accumulates within the hard tiss [....] » Read More
Plant-Derived Peptides (PDP) have recently become scientifically popular for being natural bioactive compounds encompassing strong antioxidant and antimicrobial properties. PDPs are small fragments of protein that can be extracted from cereals, legumes, oilseeds, and other plant [....] » Read More
Background: Micronutrients and macronutrients deficiencies, malnutrition, anemia, menstrual dysfunctions, infertility are the major cause of morbidities and mortalities world widely. Anemia among Women of Reproductive Age (WRA) has fourth highest prevalence in Pakistan (41.3%) an [....] » Read More
The production and consumption of milk is widely practiced across Sub-Saharan Africa, including Malawi. In this region, the majority of the population is under-resourced and lacks robust food safety testing systems. Coupled with limited enforcement of regulations, farmers and ven [....] » Read More
Introduction: Childhood undernutrition remains a major public health challenge in low- and middle-income countries, including Cambodia, despite improvements in economic development and health services. This study examined the prevalence and socioeconomic and environmental determi [....] » 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
Egusi seeds (Cucurbitaceae) are an excellent source of proteins, unsaturated fatty acids, minerals, and bioactive compounds essential for human health. Widely used in various food products such as sauces, oils, and fritters, they play a crucial role in food security and the cultu [....] » 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
In recent years, gluten-free products have gained popularity due to celiac disease and other gluten-related conditions that affect human health. As a result, the scientific community and food companies have focused on developing products geared towards personalized health. The [....] » Read More
Stingless bee honey produced by a species of stingless bee, Heterotrigona itama is well known for its nutritional benefits and being consumed by the local community as a supplement without them realizing the authenticity of the honey. The artificial honey found in the market is [....] » Read More
Exclusive breastfeeding for the first six months of life, followed by continued breastfeeding up to two years or beyond, is strongly recommended by the World Health Organization and other international health agencies due to its proven advantages for infant growth, immunity, and [....] » Read More
The rising trend in functional foods benefiting the gut microbiome has led to the investigation of other bioactive components,such as postbiotics and parabiotics, which are essential strains of probiotics. Postbiotics are inanimate microorganisms of probiotics, including bioactiv [....] » Read More
The increasing interest in natural and functional foods has encouraged researchers to explore traditional remedies with potential health benefits. Garlic (Allium sativum) and honey have long been used in many cultures as home-based treatments for respiratory illnesses due to thei [....] » Read More
With increasing global population, rising malnutrition, poor dietary patterns, and growing food waste, there is an urgent need to develop nutrient-dense and sustainable food products. The present study aimed to develop fiber-enriched extruded snacks by incorporating Citrus sinens [....] » Read More
Objective: To evaluate the efficiency of Ohmic Heating Assisted Extraction for recovering chili seed oil by analyzing its extraction kinetics and resulting physico-chemical properties. Methodology: Chili seeds (300–425 µm) were extracted at a 1:5 solid–s [....] » Read More
Pumpkin (C. maxima) is rich in nutrients, adapts well to local conditions and grows in a wide range of agro-ecological zones. However, it is one of underutilized crop due to lack of enough information about its nutrient contents. In addition to this, the big size of the fruit mak [....] » 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 : Intelligent systems for food processing: Challenges and innovations
Alex Martynenko, Dalhousie University, Canada
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
Title : Varietal and environmental influences on organoleptic and cooking quality of yam (Dioscorea spp) landraces
Dominique Rinaldo, INRAE, Guadeloupe
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
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 : 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 : 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 : Plant-based food powders: Linking particle surface properties, glass transition, and powder functionality
Laura Badin Gailly, University of Lorraine, France
Due to their high perishability and strong dependence on seasonal and climatic conditions, fruits and vegetables account for a significant proportion of food waste. Their fragility also contributes to their underconsumption, leading many populations to not meet the recommended nu [....] » Read More
Title : Use of metal-organic frameworks to extend food shelf life
Miriam Aban, IMDEA Energy Institute, Spain
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
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 : The use of proteolytic enzymes in the low temperature rendering of animal fats
Grzegorz Pogorzelski, Institute of Genetics and Animal Biotechnology Polish Academy of Sciences, Poland
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
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 : 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 : 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 : Unripe banana flour, a promising nutraceutical ingredient to improve health, and develop functional foods
Frederico Barros, Federal University of Vicosa, Brazil
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
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
Title : Natural nanoarmored probiotic with inflammation-responsive activation for precision oral intervention of colitis
Zhili Wang, Northeast Forestry University, China
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
Title : Agriculture high-quality development
Zhongsheng Guo, Northwestern A & F University, China
Along with development of economy and society and improvement of living level, people have a higher need of the quality of food and health, Agricultural development had entered the new stage of high-quality development. The theory foundation of agriculture high quality developmen [....] » Read More
Title : Kernel to computation: Identifying optimal feature set for edible nut classification
Narendra VG, Manipal Institute of Technology, India
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
Title : Fundamentals of starch technology
Vasudeva Singh, Gauhati University, India
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
Title : Rapid detection of milk adulteration using NIR spectroscopy and machine learning techniques
Hemant Kumar, Indian Institute of Technology Kanpur, India
Milk adulteration remains a significant challenge to food safety and quality assurance. In this study, a novel Near-Infrared (NIR) spectroscopy and Machine Learning (ML)-based framework was developed for the rapid detection of common adulterants in raw cow milk. The acquired spec [....] » Read More
Title : Shelf-life modeling and multiscale characterization of ready-to-prepare little millet (Panicum sumatrense) pudding mix
Suman Bharti, Banaras Hindu University, India
A value-added instant pudding mix was formulated using little millet (Panicum sumatrense), whole milk powder, and bura sugar, supplemented with almond and cardamom to improve the taste and aroma. Three formulations were prepared and tested using sensory analysis and Texture Profi [....] » Read More
Title : Traditional Moroccan fermented foods as a reservoir of potential probiotic microbiota: Cultural heritage, microbial diversity and health benefits
Imad Dakhchich, Mohammed V University of Rabat, Morocco
Fermentation is one of the oldest and most economical methods of food preservation, deeply rooted in Moroccan culinary traditions. Across centuries, Moroccan populations have developed a wide diversity of spontaneously fermented foods from animal and plant origins, including fe [....] » Read More
Title : Circular valorization of industrial and agri food by products into adsorbents for industrial effluent treatment
Nasma Bouchelkia, Research Center in Agri-Food Technologies, Algeria
Textile effluents, characterized by high dye concentrations, organic load, suspended solids, and variable pH, pose significant environmental and regulatory challenges due to their complex composition and recalcitrant pollutants. The development of efficient, sustainable, and oper [....] » Read More
Title : Amino acid profile, antioxidant properties, mineral composition and acceptability of Dakuwa (a Nigerian cereal groundnut snack)
Shehu Adamu Alhaji, Ibrahim Badamasi Babangida University, Nigeria
The study investigated the amino acid composition, antioxidant properties, mineral composition and sensory acceptability of dakuwa (a traditional Nigerian cereal–groundnut snack) produced using two groundnut varieties (Kampala and Tiv) in both defatted and undefatted forms. [....] » Read More
Title : Production and use of soy protein concentrate as an ingredient in vegan foods
Karolina Rybarska, Institute of Agricultural and Food Biotechnology, Poland
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
Title : Effect of supplementation of Spirulina platensis/sprouted corn porridge on the nutritional, hematological and immunological status of sickle cell patients
Constant Anatole Pieme, University of Yaounde, Cameroon
Sickle cell disease is an inherited disorder of hemoglobin which caused a high mortality in Africa. It has been reported in sickle cell disease a quite remarkable underweight, which could induce an immunological deficiency. Nutritional support therefore appears to be a promising [....] » Read More
Title : Water absorption capacity of three chickpea varieties from the Kyrgyz Republic
Zhyldyz Batyrbashieva, Kyrgyz State Technical University named after I. Razzakov, Kyrgyzstan
This study presents a comparative analysis of the water absorption capacity of seeds from three chickpea (Cicer arietinum L.) varieties grown in the Kyrgyz Republic: Kyrgyz Local, Uzbekistan 32, and Yulduz. Understanding the swelling properties is an important factor for evaluati [....] » Read More
Title : Impact of cleaning-induced surface modifications on cheese yield and quality in polypropylene molds
Tanjona Rabesolonirina, INRAE, France
Cheese sticking to mold surfaces is a major issue in dairy processing, leading to product losses, quality defects, and reduced production efficiency. This study investigates how cleaning procedures and fouling affect the surface properties of polypropylene cheese molds and thei [....] » Read More
Title : Use of compostable or recyclable material as a sustainable alternative packaging of sheeps cheese
Ana Isabel Najera, University of the Basque Country EHU, Spain
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
Title : Use of compostable or recyclable material as a sustainable alternative packaging of sheeps cheese
Maria Luz Fidalgo, University of the Basque Country EHU, Spain
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
Title : From waste to ingredient: Valorization of edible mushroom stems through optimized protein recovery
Vanessa Grifoll Garcia, Technological Research Center for Mushrooms of La Rioja, Spain
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
Title : Physicochemical and microbiological stability of yogurt fortified with polysaccharides from Pleurotus ostreatus by-products
Patricia Bermudez Gomez, Technological Research Center for Mushrooms of La Rioja, Spain
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
Title : Mineral oil hydrocarbons in commercially available rennet ripened cheeses
Anna Berthold Pluta, Warsaw University of Life Sciences, Poland
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
Title : Casein-whey Pickering microcapsules for improved thermal stability and controlled release of curcumin in heat-processed foods
Marcin A Kurek, Warsaw University of Life Sciences, Poland
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
Title : Effect of flaxseed mucilage as a stabilizer on the physicochemical and structural properties of A2 milk ice cream
Jaroslaw Wyrwisz, Warsaw University of Life Science, Poland
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
Title : The effect of white mulberry addition on selected quality features of fermented milk
Monika Garbowska, Warsaw University of Life Sciences, Poland
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
Title : Effect of dried beetroot, tomato and kale powders on the physicochemical and sensory properties of yogurt
Magdalena Zalewska, Warsaw University of Life Sciences, Poland
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
Title : The effect of chia seeds addition on selected quality features of fermented sheep's milk
Lidia Stasiak Rozanska, Warsaw University of Life Sciences, Poland
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
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 : Development and study of the behavior of a new material based on PVA/Chitosan: Use as food film
Laribi Habchi Hassiba, University Blida 1, Algeria
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
Title : Large-scale genomic survey of multidrug-resistant Salmonella enterica serovar Enteritidis clones in a one health approach
Fahad Alreshoodi, Saudi Food and Drug Authority (SFDA), Saudi Arabia
The global burden of Anti-Microbial Resistance (AMR) continues to rise, with Salmonella enterica serovar Enteritidis remaining a leading cause of foodborne infections worldwide. In the context of Saudi Arabia, the increasing reliance on imported food products, coupled with inte [....] » Read More