Foods (Basel, Switzerland)
Dec 3, 2023
The accumulation of pesticide residues poses a significant threat to the health of people and the surrounding ecological systems. However, traditional methods are not only costly but require expertise in analysis. An electrochemiluminescence (ECL) ap...
Foods (Basel, Switzerland)
Dec 2, 2023
In this study, an innovative odor imaging system capable of detecting adulteration in quince seed edible oils mixed with sunflower oil and sesame oil based on their volatile organic compound (VOC) profiles was developed. The system comprises a colori...
Foods (Basel, Switzerland)
Dec 1, 2023
Ginsenoside Rg3 is reported to contribute to the traditionally known diverse effects of red ginseng extracts. Significant individual variations in the therapeutic efficacy of red ginseng extracts have been reported. This study aimed to investigate th...
Foods (Basel, Switzerland)
Dec 1, 2023
is a broth derived from cassava roots which is produced after the spontaneous fermentation of (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with traditional dishes in the Brazili...
Foods (Basel, Switzerland)
Dec 1, 2023
Finalyse, a T4 bacteriophage, is a pre-harvest intervention that utilizes a combination of bacteriophages to reduce incoming O157:H7 prevalence by destroying the bacteria on the hides of harvest-ready cattle entering commercial abattoirs. The object...
Foods (Basel, Switzerland)
Dec 1, 2023
The determination of the aflatoxin B1 (AFB1) content has received widespread attention in the context of food safety, which is a global public health issue. Accordingly, a label-free and turn-on fluorescent AFB1 determination method is developed here...
Foods (Basel, Switzerland)
Nov 29, 2023
Food spoilage, primarily caused by spore-forming bacteria, has become a critical concern since it results in substantial economic losses within the food industry. Past investigations have successfully identified as the main bacterium responsible for...
Foods (Basel, Switzerland)
Nov 29, 2023
In this study, lactic acid bacteria (LAB) fermentation and β-galactosidase catalysis methods were combined to increase the lactulose concentration and reduce the galactose and lactose content in a hot-alkaline-based system. The optimal conditions for...
Foods (Basel, Switzerland)
Nov 29, 2023
Araçá is a native Brazil fruit, and has two morphological types, yellow and red; however, it is still little consumed by the population. Although there are few studies on the araçá fruit, some phytochemical propriety benefits have been described for ...
Foods (Basel, Switzerland)
Nov 29, 2023
In this study, we isolated and identified pathogenic fungi from the naturally occurring fruits of red grapes, studied their biological characteristics, screened fifteen essential oil components to find the best natural antibacterial agent with the st...