The sensory attributes of Coffea canephora beverages depend on the chemical composition of the bean, especially to the content of volatile organic compounds (VOCs). However, the relative abundance of these compounds may vary with the stage of bean ma...
Metabolomic analysis of volatile compounds in mead during aging in glass bottles and oak barrels revealed significant impacts on sensory characteristics. Using headspace solid-phase microextraction gas chromatography-mass spectrometry with three colu...
Comprehensive reviews in food science and food safety
Sep 1, 2025
Biofilm formation in food processing environments significantly threatens food safety and quality due to its resistance to conventional cleaning and disinfection methods. These resilient microbial communities contribute to contamination, spoilage and...
Journal of the science of food and agriculture
Sep 1, 2025
BACKGROUND: In the process of tobacco sorting, removing non-tobacco related materials (NTRMs) is crucial for the quality of tobacco products. Because of the small size of NTRMs and the abundance and stacking of tobacco leaves, detection of NTRMs is s...
Food research international (Ottawa, Ont.)
Aug 1, 2025
Spectroscopy is a rapidly advancing analytical technique, which is increasingly employed in the food industry as a non-destructive and rapid quality control tool. Based on spectral analysis and developed multivariate predictive models this technique ...
Food research international (Ottawa, Ont.)
Aug 1, 2025
The production process of sauce-flavor baijiu (SFB) involves seven distillations, yielding base baijiu of 7 rounds (RSFB), which are then blended to form the final product. Therefore, the quality of the base baijiu is closely related to the quality o...
Comprehensive reviews in food science and food safety
Jul 1, 2025
As the global demand for protein-rich foods continues to rise, developing innovative solutions to enhance sustainability and nutritional quality in meat production has become increasingly important. Meat is a tasty source of high-quality protein and ...
Comprehensive reviews in food science and food safety
Jul 1, 2025
Fouling during the thermal processing of dairy products remains a significant challenge, reducing operational efficiency, increasing energy consumption, and complicating cleaning cycles. This review critically assesses current methods for measuring a...
Food research international (Ottawa, Ont.)
May 1, 2025
In recent years, the research and development (R&D) of rice and wheat functional foods has attracted a widespread attention from food researchers, driven by the increasing global food consumption and growing consumer demand for healthier and safer fo...
Annual review of food science and technology
Apr 1, 2025
Industrial food processing is rapidly transforming into automation and digitalization. Automated food processing systems adapt to variations in raw materials and product quality requirements. Implementing automated processing systems can potentially ...
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