Food research international (Ottawa, Ont.)
Jul 13, 2023
Robots in manufacturing alleviate hazardous environmental conditions, reduce the physical/mental stress of the workers, maintain high precision for repetitive movements, reduce errors, speed up production, and minimize production costs. Although robo...
Food research international (Ottawa, Ont.)
Jun 12, 2023
The increasing trend of integrating robots into the food industry has sparked debates regarding their potential influence on consumer attitudes toward food technology. This study investigated volatile compound profiles via gas chromatography-mass spe...
Food research international (Ottawa, Ont.)
Mar 15, 2023
This study proposed the necessity of identifying the sampling sites for Boletus tomentipes (B.tomentipes) in combination with cadmium content and environmental factors. Based on fourier transform mid-infrared spectroscopy (FT-MIR) preprocessing by 1s...
Food research international (Ottawa, Ont.)
Oct 20, 2022
In recent years, the rapid increase in the global population, the challenges associated with climate change, and the emergence of new pandemics have all become major threats to food security worldwide. Consequently, innovative solutions are urgently ...
Food research international (Ottawa, Ont.)
Oct 17, 2022
Non-destructive detection of human foodborne pathogens is critical to ensuring food safety and public health. Here, we report a new method using a paper chromogenic array coupled with a machine learning neural network (PCA-NN) to detect viable pathog...
Food research international (Ottawa, Ont.)
Mar 19, 2022
The accurate control of moisture content (MC) during the processing of sea cucumber is beneficial to improve the taste of sea cucumber and maintain its nutritional value, which is directly related to the quality and shelf life of sea cucumber. The pu...
Food research international (Ottawa, Ont.)
Dec 22, 2021
Biofilms on food-contact surfaces act as potential reservoirs of microbial pathogens and can cause operational problems. The search for effective biofilm control agents is a significant research need. In this study, glycolic acid (GA) and glyoxal (GO...
Food research international (Ottawa, Ont.)
Dec 15, 2021
Alpha-terpineol (α-TOH) is a promising monoterpenoid detaining several biological activities. However, as a volatile molecule, the incorporation of α-TOH within formulated products poses several challenges related to its stability. In this sense, nan...
Food research international (Ottawa, Ont.)
Oct 17, 2021
Ethiopian honey wine, Tej, is spontaneously fermented traditional alcoholic beverage, usually made from honey and "gesho" (Rhamnus prinoides). Till now, limited amount of information is available on the characterization of Tej. Thus, the aim of this ...
Food research international (Ottawa, Ont.)
Oct 13, 2021
Bioactive peptides are short peptides (3-20 amino acid residues in length) endowed of specific biological activities. The identification and characterization of bioactive peptides of food origin are crucial to better understand the physiological cons...