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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...

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 Lipids are one of the major macronutrients essential for adequate growth and maintenance of human health. Their structure is not only complex but also diverse, which makes systematic and holistic analyses challe...

This paper examines the conceptual, institutional, and historical foundations of international trade to better understand its impact on food security in the current global context. The analysis expands significantly on...

The prevalence of diabetes mellitus in China has increased from

Foodborne pathogen outbreaks impose a substantial and escalating burden on global public health, food systems, and economies, with the World Health Organization estimating over 600 million illness episodes and 420,000 de...

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 ...

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...

Diet-microbiome relationships are often evaluated using isolated nutrients, yet microbes encounter complex food matrices in which nutrient accessibility and baseline microbial community context jointly shape gut fermenta...

Abstract Recently, as the concept of pet food that satisfies both nutritional needs and the five senses has evolved, so too has the demand for effective pet food non-thermal sterilization methods. Prominent non-thermal t...

Abstract Dry pet food is a convenient option for pet owners, but its storage conditions can impact its microbial growth and quality. In this study, we examined the effects of storage temperature on the quality and microb...

Abstract This mini review focuses on foodborne illnesses and outbreaks caused by food-producing animals because statistical information of the foodborne illnesses is important in human health and food industry. Contamina...

The productivity and linkages in the food web of the southern region of the west Antarctic Peninsula continental shelf were investigated using a multi-trophic level mass balance model. Data collected during the Southern ...

Abstract Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria can grow at refrigerated temperature...

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 ...

Abstract Animal-based foods such as meat, dairy, and eggs contain abundant essential proteins, vitamins, and minerals that are crucial for human nutrition. Therefore, there is a worldwide growing demand for animal-based ...

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...

Ensuring food safety while advancing sustainability is increasingly recognised as a dual imperative for modern food systems. However, the interconnection between food safety and sustainability at the retail and food serv...

Abstract Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental chal...

Abstract The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease prod...

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...

Protein misfolding and aggregation into amyloid fibrils (AFs) are critical issues associated with protein stability during food processing and storage, as well as with pathological damage in organisms. Hen egg white lyso...

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 ...

Our Choux Questionnaire respondent for this issue is Ian Mosby. He is a historian at Toronto Metropolitan University whose work spans food, Indigenous health, and the politics of settler colonialism. His first book, Food...