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Disruptions to human connections with food and Indigenous food systems are central features of colonialism, yet the mechanisms sustaining these disruptions in contemporary contexts remain underexplored. This discussion p...

This study examines household intentions to reduce food waste in the Special Region of Yogyakarta by testing the effects of awareness, personal responsibility, social norms, and perceived behavioral control within the TP...

Food texture is increasingly recognized as a determinant of nutritional safety, metabolic regulation, and overall health. However, conventional approaches to texture modification rely primarily on hydrocolloids, mechanic...

Brownfield sites, often characterized by deteriorated marginal land and contamination resulting from industrial or agricultural activities, pose significant environmental and land-use challenges. Miscanthus × giganteus ...

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. ...

Cancer therapy and food preservation both face significant challenges related to stability, targeted delivery, safety, and efficiency of active compounds. Biopolymer-based nanoparticles, particularly those derived from c...

ABSTRACT Proper maintenance of the cold chain is essential to ensure both food quality and safety. This laboratory activity was designed to help undergraduate students understand the microbiological implications of cold ...

Abstract Food spoilage significantly increases global waste, particularly for perishable goods, where maintaining real-time freshness is challenging. Monitoring and tracking food freshness ensures food safety, minimizes ...

This study aimed to characterize and quantify essential and potentially toxic elements in commonly consumed spices in order to evaluate their nutritional value and assess possible food-safety risks related to metal conta...

Abstract The consumption of tobacco, alcohol, and unhealthy foods is considered the three key factors contributing to preventable morbidity and early mortality worldwide. Inhibitory Control Training (ICT) is suggested as...

Abstract Background The prevalence of non-communicable diseases has increased in part due to a shift in food environments with more processed foods and low food skills among adults and children. Developing food literacy ...

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...

IntroductionDietary fiber (DF) and energy intake are two noted factors in the dietary management of hypertensive patients, which are associated with blood pressure (BP) control. We hypothesized that a higher energy-to-fi...

Abstract Animal responses to fear cues are shaped by competing motivations such as hunger, access to mates and safety. In our previous work, wild mice (Apodemus spp.) showed little reaction to non-native predator scents....

Digital nudges offer a promising approach to promote healthier food choices in online meal ordering, but their effects over repeated exposures and across multiple decisions are undertested. We explored how two nudges, Ju...

During the skin ageing process, hydration capacity decline significantly, leading to dryness and impaired barrier function. Hydration is crucial for maintaining the integrity and normal physiological functions of the ski...

Based on existing literature, this review systematically summarizes the nutritional value, medicinal worth, bioactive components, pharmacological activities with relative mechanisms, as well as the food safety and qualit...

Velvet antler, a valued traditional medicine of animal origin, contains an abundance of bioactive compounds including amino acids, peptides, proteins, and nucleosides. It exhibits notable health-promoting properties such...

Fish oil is a widely consumed nutritional supplement rich in ω-3 polyunsaturated fatty acids (PUFAs) and of high economic value, but it is susceptible to economically motivated adulteration, including the incorporation ...

The need for sustainable protein alternatives has led to an exploration of edible insects as meat extenders. This study investigated the feasibility of reducing beef content in burgers by incorporating insect-based ingre...

Rice (Oryza sativa L.) is a staple crop feeding over half of the global population, especially in Asia where it contributes 90% of global production. Weed infestation remains a critical constraint in rice ecosystems, sig...

Current study optimizes ultrasonication frequency (20, 30, 40 kHz) and time (10, 20, 30 min) for efficient valorization of soybean meal through nutritional enhancement and utilization in development of plant-based nu...