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There is no unified global standard for regulations and supervisions of food cultures and the safety evaluation of strains based on the pathogenicity， toxin-producing characteristics and drug resistance， as well as t...

Societal and political voices call for stronger environmental protection, biodiversity conservation, and reduced pesticide use. Integrating digital farming technologies into farming systems like strip intercropping offer...

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...

The issue of digitalization in agriculture is becoming particularly important in connection with implementing the national project on technological provision of food security in Russia, the component of which is technolo...

ObjectiveTo explore the current application status and identify critical challenges of food additives in prepared foods， and provide a reference for the healthy and sustainable development of this industry.MethodsTo sy...

Latin American countries have been historically characterised by production structures highly reliant on natural resources. The recent diffusion of modern biotechnologies has reinforced this specialisation pattern. The c...

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...

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...

ObjectiveTo investigate and analyze the epidemiological characteristics of an outbreak of foodborne disease in school K， explore key procedures and response measures for on-site management of such outbreaks， and to p...

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...

Pyrrolizidine alkaloids （PAs） are a class of naturally occurring toxic compounds widely distributed in plants， primarily transmitted and bioaccumulated through the food chain. They have been detected in various foo...

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...

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 This study was conducted to investigate the recent research trends of alternative protein foods being developed to replace traditional livestock foods and thus determine the current state of the technology and t...

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...

The purpose of this work is to determine energy-efficient regimes for aerodynamic tube dehydration of residual products from agro-industrial technologies. To achieve this goal, an experimental electrical installation was...

The increasing lack and limitations of key cereals such as rice and wheat, aggravated by climate change, growing population, and declining agricultural sustainability, pose significant threats to global food and nutritio...

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 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 Traditional meat preservation techniques such as smoking, drying, and salting have various shortcomings and limitations in effectively reducing microbial loads and maintaining meat quality. Consequently, chemica...

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...

The article examines current approaches to optimizing the operating modes of distributed technical systems based on automation and intelligent control technologies, using the example of 10 kV electric networks. The analy...