Critical reviews in food science and nutrition
May 2, 2025
With the increasing demand for high quality agri-food commodities, the issues of internal and external quality of fruits and vegetables have received widespread attention globally. To obtain the healthy fruits and vegetables, it is essential to devel...
Critical reviews in food science and nutrition
Feb 13, 2024
Machine learning (ML) technology is a powerful tool in food science and engineering offering numerous advantages, from recognizing patterns and predicting outcomes to customizing and adjusting to individual needs. Its further development can enable r...
Critical reviews in food science and nutrition
Dec 21, 2023
Preservatives are added as antimicrobial agents to extend the shelf life of meat. Adding preservatives to meat products can affect their flavor and nutrition. This review clarifies the effects of preservatives on metabolic pathways and network molecu...
Critical reviews in food science and nutrition
Sep 9, 2023
The prediction of food shelf life has become a vital tool for distributors and consumers, enabling them to determine storage and optimal edible time, thus avoiding unexpected food waste. Artificial neural network (ANN) have emerged as an effective, f...
Critical reviews in food science and nutrition
Aug 24, 2023
Deep learning is evolving in nutritional epidemiology to address challenges including precise nutrition and data-driven disease modeling. Fermented dairy products consumption as the implementation of specific dietary priority contributes to a lower r...
Critical reviews in food science and nutrition
Nov 2, 2022
Neural network (i.e. deep learning, NN)-based data analysis techniques have been listed as a pivotal opportunity to protect the integrity and safety of the global food supply chain and forecast $11.2 billion in agriculture markets. As a general-purpo...
Critical reviews in food science and nutrition
Oct 31, 2022
Traditional fermented alcoholic beverages (TFABs) have gained widespread acceptance and enjoyed great popularity for centuries. COVID-19 pandemics lead to the surge in health demand for diet, thus TFABs once again attract increased focus for the heal...
Critical reviews in food science and nutrition
Oct 12, 2022
In considering the need of people all over the world for high-quality food, there has been a recent increase in interest in the role of nondestructive and rapid detection technologies in the food industry. Moreover, the analysis of data acquired by m...
Critical reviews in food science and nutrition
Sep 22, 2022
Microwave drying (MWD) is an efficient dielectric drying method in food, with advantages such as volumetric heating, fast drying, safety, and good product quality. As a key indicator of a dryer's market value, energy efficiency is of concern to selle...
Critical reviews in food science and nutrition
Sep 6, 2022
Ensuring the safety of food products is critical to food production and processing. In food processing and production, several standard guidelines are implemented to achieve acceptable food quality and safety. This notwithstanding, due to human limit...