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Modern lifestyle factors, including dietary choices, significantly affect individual and intergenerational health. The widespread reliance on processed and takeout foods, along with the regular use of cosmetics and perso...

Abstract The growing complexity of global food supply chains and increasing demands for safety, longer shelf life, and sustainability have increased the need for advanced packaging technologies. Smart nano-packaging mate...

In response to societal demands, the food industry constantly seeks innovations for its products. Active food packaging, developed from biopolymers incorporated with Pickering emulsions, is certainly one of these innovat...

Background: Molecular sieves are materials with selective sorption properties, and are used to separate or load mixtures of compounds based on their molecular shape and size. These materials are usually made from porous ...

The article is devoted to the study of the concept of "Slow Food" as one of the effective tools for preserving gastronomic heritage and implementing the principles of sustainable development in the context of globalizati...

Background: The release of micro- and nanoplastics (MNPs) from tea bags during brewing is a significant, recently identified source of potential human exposure. This systematic review collected global research published ...

Abstract Some preservatives are naturally contained in raw food materials, while in some cases may have been introduced in food by careless handling or fermentation. However, it is difficult to distinguish between intent...

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 Production of alternative proteins is crucial for the development of future protein resources. This study explored the creation of sustainable animal resources by combining extrusion molding and three-dimensiona...

Abstract This study reviewed the current data presented in the literature on developing meat analogs using plant-, insect-, and protein-derived materials and presents a conclusion on future perspectives. As a result of t...

Yeast biomass is a novel source for the production of biodegradable films and, joint to the incorporation of certain compounds from essential oils, it is possible to design promising active materials for food preservatio...

Artificial saliva (AS) is an aqueous solution designed to mimic the properties of natural saliva and is widely used in various in vitro studies. This investigation aimed to identify the most frequently selected AS compos...

Abstract Purpose Staphylococcal contamination of smoked fish represents a public health concern, particularly in informal food markets. This study investigated the microbial risk associated with Staphylococcus-contaminat...

Abstract Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxi...

Heterogeneous photocatalysis using TiO2 is a non-selective technique used for the degradation of organic molecules. Controlling the morphology of TiO2 has recently been considered one of the important approaches for cont...

One of the most recent applications of oleogels is their use as materials for extrusion-based 3D printing (3DP-EXT). The aim of this work was to study the effects of varying the amount of extruded material (Flow), the ex...

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 study evaluated the suitability of black goat meat as a raw material for meat products by comparing the physicochemical and storage characteristics of emulsified sausages from different livestock species: b...

Abstract The aim of this study is to investigate whether milk fermented by Lactiplantibacillus plantarum K79, which exhibits angiotensin-converting enzyme inhibitory activity, has an effect on lowering the blood pressure...

Background and Objectives: Thyroid cancer is the most common endocrine malignancy. Several risk factors were found to play a role in thyroid cancer. The aim of the study was to identify risk factors for thyroid cancer ...

Background and Objectives: Proper feeding practices of children less than 2 years of age is important because it is the most critical period of life for optimal growth and development. This study aims to use the newly ...

Purple carrots (Daucus carota ssp. sativus var. atrorubens Alef.) accumulate anthocyanins in their roots, petioles and other plant parts. These flavonoid pigments represent an excellent dietary source of antioxidant and ...

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...