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...
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...
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...
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...
A deep learning-based intelligent multimodal system was developed to non-destructively evaluate chili paste quality by fusing color features extracted from hyperspectral images acquired by Hyperspectral Imaging (HSI), spectral features derived from H...
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 ...
UNLABELLED: is an important bacterial species used as a starter culture for fermented foods; however, two subspecies within this species exhibit different properties in the foods. Matrix-assisted laser desorption/ionization-time of flight mass spect...
Starch and alcohol serve as pivotal indicators in assessing the quality of lees fermentation. In this paper, two hyperspectral imaging (HSI) techniques (visible-near-infrared (Vis-NIR) and NIR) were utilized to acquire separate HSI data, which were t...
Chinese Sichuan Paocai (CSP) is one of the world's best-known fermented vegetables with a large presence in the Chinese market. The dynamic microbial community is the main contributor to Paocai fermentation. However, little is known about the ecologi...
. Lactic acid bacteria (LAB) were isolated from fermented foods, such as glutinous rice dough, corn noodle, chili sauce, potherb mustard pickles, and stinky tofu, in northeast China. LAB strains with antimicrobial activities were screened, and seven ...
Join thousands of healthcare professionals staying informed about the latest AI breakthroughs in medicine. Get curated insights delivered to your inbox.