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Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity
PurposeFor decades, it has been customary to relate human health to the nutritional composition of foods, and from there was born food composition...
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Antimicrobial Edible Films for Food Preservation: Recent Advances and Future Trends
Food packaging is an essential line to defend against the intrusion of undesirable external factors to protect food. The antibacterial edible films...
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Enhanced Mechanical and Barrier Properties of PVACINKS Cross-Linked Films for Antibacterial Food Packaging
AbstractThis study employed polyvinyl alcohol (PVA), cinnamaldehyde (CIN), and potassium sorbate (KS) as raw materials for the production of...
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Biofilm formation in food processing plants and novel control strategies to combat resistant biofilms: the case of Salmonella spp.
Salmonella is one of the pathogens that cause many foodborne outbreaks throughout the world, representing an important global public health problem. Salmonella...
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Synergy of 1-MCP and hypobaric treatments prevent fermented flavour and improve consumers’ acceptability of ‘Shughri’ pear
Development of fermented flavour during storage reduces acceptability of Shughri pear. Therefore, the current study was designed to investigate the...
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A Gender Lens on the Political Economy of Food and Nutrition Insecurity in Global South
The author explores the evolving multidimensional nature of challenges in food security by gauging the current turbulence in international affairs,...
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Exploring the potential of Bacillus subtilis as cell factory for food ingredients and special chemicals
BackgroundBacillus subtilis has been established as model microorganism for fundamental research in the laboratory on protein production/secretion...
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Advancement in Nutritional Value, Processing Methods, and Potential Applications of Pseudocereals in Dietary Food: A Review
In this modern era, people are paying more attention to adopting healthy lifestyles and suitable nutritional diets. To meet the increasing demand,...
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Synbiotics as potent functional food: recent updates on therapeutic potential and mechanistic insight
Synbiotics are the specific mixtures of prebiotics with probiotics intended to give health benefits to the host by stabilizing and supporting the gut...
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Effect of Thermal Treatments on the Properties of Natural Food Additives
Thermal processing of food is one of the most common practices in food production and its benefits are more than evident, such as shelf-life...
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An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations
Three-dimensional food printing is an inchoate industry with enormous potential for raising customized food. It offers many advantages as it allows...
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Ultra-processed food consumption deteriorates the profile of micronutrients consumed by Portuguese adults and elderly: the UPPER project
PurposeThis study aims to describe micronutrient intake according to food processing degree and to investigate the association between the dietary...
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Eco-Friendly Fabrication of Silver Nanoparticles for Sustainable Water Purification and Antibacterial Synergy
Silver nanoparticles (AgNPs) were synthesized using the aqueous extract of Terminalia chebula (T-Chebula) fruits. Characterization through X-ray...
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Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection
E 472b emulsifiers, defined as lactic acid esters of mono- and diacylglycerides, are food emulsifiers widely used in foamed food formulations. So...
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Food grade nanoemulsions: promising delivery systems for functional ingredients
Nano-emulsions are receiving great attention in various industries, especially in the food sector. Peculiar properties of nano-sized droplets and...
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Determinants of the Quality of Food Preparations
In recent years, the demand for high-quality food and the interest in its quality, both in response to market requirements and consumer awareness of...
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Essential Oil Nanoemulsion Edible Coating in Food Industry: a Review
The food industry is dealing with the challenge of preserving fruits and vegetables and extending their shelf life, so the methods of food...
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Consequences of Early Industrialization on the Molecular Composition of Food
The term industrializationIndustrialization today strongly suggests altered food. The industrialization of food and agriculture inevitably began with...
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Metrological traceability in process analytical technologies and point-of-need technologies for food safety and quality control: not a straightforward issue
Traditional techniques for food analysis are based on off-line laboratory methods that are expensive and time-consuming and often require qualified...
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Easy and versatile cellulosic support inhibiting broad spectrum strains: synergy between photodynamic antimicrobial therapy and polymyxin B
Despite advances achieved in the health field over the last decade, infections caused by resistant bacterial strains are an increasingly important...
