Food research international (Ottawa, Ont.)
Nov 13, 2025
Biogenic amines (BAs), typically arising from the fermentation of protein-rich food matrices or products with extended fermentation cycles, posing significant food safety concerns. Excessive intake or long-term accumulation may lead to health hazards...
1,3-Propanediol (1,3-PD) is a notable industrial compound used in applications in materials, chemicals, pharmaceuticals, and the light industry. Because it is environmentally friendly and sustainable, the 1,3-PD biogenic synthesis has drawn a lot of ...
In the search to improve the sustainability of the food supply chain, the market for plant-based cheese analogs is growing. However, sensory defects, particularly related to flavor, remain a challenge. Here we developed a hybrid plant-dairy cheese th...
The health risks associated with excessive sodium intake have prompted an exploration of natural salt substitutes. This study was oriented to explore the salty peptides from enzymatic and fermented products of wheat gluten (WG) with different degrees...
The research of aroma interaction in fermented food is of great significance for in-depth analysis of aroma formation mechanism. The analytical approach for aroma interaction is the bridge between aroma perception and interaction mechanism. This revi...
The quality of strong-flavor Baijiu (SFB) is directly determined by key flavor compounds, which are influenced by microorganisms during fermentation. This study employed flavoromics and machine learning technologies to explore the relationship betwee...
International journal of food microbiology
Sep 12, 2025
This study compares least squares support vector machine (LSSVM) and artificial neural network (ANN) models, integrated with the NSGA-II algorithm, to optimize the fermentation of mung bean milk by Lactobacillus plantarum PC4. Given its superior pred...
This study investigated the metabolomic transformation of sea buckthorn milk fermented by Lactiplantibacillus plantarum to identify novel bioactive compounds and improve both nutritional and sensory attributes. An untargeted metabolomics workflow int...
Journal of agricultural and food chemistry
Aug 6, 2025
Fermentation plays a pivotal role in food preservation, with fermentative microbes enhancing food safety and stability. However, improper conditions can introduce risks. This perspective examines the dual role of microbes (the benefits of fermentativ...
Amino acids are crucial nitrogen sources in high-temperature Daqu (HTD), and they can significantly influence the quality of HTD. This study investigated amino acid patterns by analyzing fermentation parameters and microbial communities. Correlation ...
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