Search academic resources

ObjectiveTo analyze the current research status of synthetic biology in the field of food safety， identify research hotspots and development trends， and provide reference for the formulation of food safety management...

Abstract Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the me...

Abstract The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving fo...

Desde os primórdios o homem buscou selecionar as plantas alimentícias para maior produtividade. O conhecimento da estrutura do DNA permitiu que a engenharia genética se desenvolvesse consideravelmente fornecendo ferra...

This study explores the digital transformation practices of rural micro, small, and medium enterprises (MSMEs) food processing products associated with the Kediri Young Entrepreneur (KYE) Association. This study investig...

Abstract The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intens...

Abstract Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contam...

Abstract 3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textu...

Abstract Sago (Metroxylon sagu Rottb.) is a traditional staple food and a strategic bioresource with growing relevance in Southeast Asia’s transition toward a sustainable bioeconomy. This study provides a bibliometric ...

Algumas características de farinha de mandioca dependem da variedade da raiz utilizada para o processamento. Objetivou-se avaliar as características físico-químicas da farinha de mandioca oriundas de variedades utili...

The paper deals with the complex analyses of production, export and import of products in the textile industry in different countries of the world. The largest manufacturers and exporters of textile products are identifi...

ABSTRACT Rumen acidosis is a fatal disease that reduces milk and pregnancy yield due to digestion of cattle and when not detected. Diagnosis of this disease can be achieved by monitoring the nutritional parameters of the...

Secondary products from the agro-industrial complex in the Republic of Moldova are potential resources for biorefineries, that is, which process secondary bioproducts into raw materials for the production of value-added ...

Bioethanol is one of the most important renewable fuels and it is classified into four different generations (G) based on the feedstocks used for their production: edible food crops such as rice, corn, sugarcane, wheat, ...

While chlorinated volatile organic compounds (VOCs) are often considered dioxin precursors, the formation pathways of dioxins during biogas combustion from food waste anaerobic digestion plants remain poorly understood. ...

Processing residues from adult Tenebrio molitor were evaluated as a sustainable source of chitin and chitosan through an optimized enzyme-assisted extraction strategy. Preliminary proximate analysis revealed a high chiti...

Abstract This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freez...

ABSTRACT Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well as easy to prepare and ready to consume, have led to the emer...

Ultraviolet (UV) radiation has been considered a deleterious agent that living organisms must avoid. However, many of the acclimation changes elicited by UV induce a wide range of positive effects in plant physiology thr...

Abstract This review provides an effective strategy for understanding meat flavor. Understanding the taste of meat is essential for improving meat quality, and the taste should be analyzed based on complex chemical resea...