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Food Synergy : A Paradigm Shift in Nutrition Science
A major focus of nutrition science has centered on identifying the various macronutrients, vitamins, and minerals and then investigating their mode...
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Measurement of antioxidant synergy between phenolic bioactives in traditional food combinations (legume/non-legume/fruit) of (semi) arid regions: insights into the development of sustainable functional foods
Numerous under-researched edible plants are present in the desert regions of the world. These plants could be potential candidates to ensure food...
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Illustrations of the Synergy Between Thermodynamics and Chemical Reaction into the Triptych “Bioproducts-Bioenergy-Water”
The growing need for food and energy around the world, as well as the impending water stress due to global warming exacerbated by increasing...
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Sensory sweetness and sourness interactive response of sucrose-citric acid mixture based on synergy and antagonism
The clarity of taste sensation interaction is a key basis for promoting the food sensory science research and its application to the beverage and...
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Food Security in India: Paradigm Shifts in Programs and Policies and Their Implications
Ensuring food security is one of the most challenging policy problems in a country such as India, where more than one-third of the population is poor...
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Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century
The demand for high quality foods has steadily increased as response to market pressures and to other factors. The concept of food quality (FQ)...
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Why Food Science?
This introductory chapter considers a range of elementary issues important for those interested in food science and food technology, including...
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Cellulase–lactic acid bacteria synergy action regulates silage fermentation of woody plant
BackgroundFeed shortage is an important factor limiting livestock production in the world. To effectively utilize natural woody plant resources, we...
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Applications of Artificial Intelligence and Machine Learning in Food Quality Control and Safety Assessment
To ensure food safety and uphold high standards, the food business must overcome significant obstacles. In recent years, promising answers to these...
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Food Additives
Food additives can be defined as chemical substances deliberately added to foods directly or indirectly in known and regulated quantities for the...
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Microbial Permeation Through Food Packaging Materials
Microbial permeation is an essential property in develo** food packaging materials. Here we describe a simple method to determine it by placing the...
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Molecules Determine Our Food
From the beginning of the universe, through the formation of atoms and molecules, from the first self-organized cells to today’s complex biosystems,...
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A new facile and efficient strategy for high-yield preparation of spherical cellulose nanocrystals via enzymolysis-mechanical synergy
This study presents an easy, low-cost, high-yield fabrication method for spherical cellulose nanocrystals (SCNCs) from raw celluloses of eucalyptus...
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Innovative Pathways for Food Security in the Develo** World: Notes from India
India, like most of the develo** countries, inherited a debilitating agriculture and economy of the colonial state. Colonial India suffered from...
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Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products
Food dehydration, the process of reducing moisture in food to improve shelf life, is one of the oldest food preservation methods used by the food...
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Evaluation of the Antimicrobial Efficacy of a Large-Area Surface Dielectric Barrier Discharge on Food Contact Surfaces
The food industry, as a consequence of globalization and in particular with the outbreak of the COVID-19 pandemic, is calling for additional measures...
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Review of history and mechanisms of action of lactulose (4-O-β-D-Galactopyranosyl-β-D-fructofuranose): present and future applications in food
Lactulose is a synthetic disaccharide composed of galactose and fructose. Literature review of history, legal status and possible food applications...
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Polysaccharide-based natural polymer for an eco-friendly food packaging material
Polysaccharide, one of the most abundant polymers in nature, is utilized in diverse industrial fields, ranging from food to medicine, owing to its...
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Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety
The application of hurdle interventions can improve microbial efficacy as well as ensure food quality. Light-emitting diodes (LEDs), as a promising...
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Acerola cherry (Malpighia emarginata) concentrate: separation and purification of vitamin C components and research on immune-regulating synergy
ObjectiveThis study aims to determine the optimal conditions for isolating and purifying the bioactive components in acerola cherry concentrate...
