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The search for substitutes for synthetic polymers in food packaging has received significant attention from both researchers and the industrial sector. A promising approach involves utilizing edible films based on tapioc...

L-Ergothioneine （L-EGT） is a histidine-derived compound widely present in edible mushrooms， certain legumes， animal organ meats， which must be obtained through dietary intake as it can’t be synthesized by hum...

This paper conducts a comprehensive comparison and analysis of domestic and international standards pertaining to high-risk contaminants in edible vegetable oils， including solvent residues， polycyclic aromatic hydro...

ABSTRACT Background Edible oils often are included in recipes for home‐prepared pet diets to supply essential fatty acids, but there may be discrepancies between database values and oil profiles. Furthermore, storage t...

Abstract The European Commission authorized the use of dried yellow mealworm (Tenebrio molitor - TM) as a food ingredient under Regulation EU 2021/882. As TM emerges as an important allergen source, sensitization and all...

ObjectiveInvestigating the contents of aflatoxins （AFs）， zearalenone （ZEN） and fumonisins （FBs） in edible vegetable oils to find out the pollution status of typical mycotoxins and provide bases for evaluati...

ObjectiveThis study aimed to evaluate the safety of chitosan oligosaccharide-taurine aqueous solution for consumption and its effect on the immune function of mice.MethodsSafety was evaluated through acute toxicity tests...

ObjectiveTo conduct a preliminary quantitative exposure assessment of Listeria monocytogenes in fresh edible mushrooms from Guizhou province.MethodsMicrobial and its pathogenic factor monitoring results from the 2021—2...

ObjectiveTo evaluate the pollution levels of lead， cadmium， mercury， arsenic in animal seafood sold in Tianjin City and dietary exposure risk of people in Tianjin.MethodsAccording to the requirements of the nationa...

Abstract Edible filamentous fungi L. edodes (shiitake mushrooms) were cultivated in submerged fermentation in stirred tank bioreactors (STR) both in batch and semicontinuous cultivation in a corn steep liquor (CSL) mediu...

Abstract Amphibians are enjoyable globally for their culinary value and are increasingly considered alternative protein sources. However, the skin of edible amphibians, especially giant salamanders, is often discarded wi...

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...

ObjectiveTo establish a double-layer solid phase extraction and high performance liquid chromatography （DLSPE-HPLC） method for the simultaneous determination of five active components， including Liquiritin， Isogl...

Abstract With the exponential growth of the world population and the decline in agricultural production due to global warming, it is predicted that there will be an inevitable shortage of food and meat resources in the f...

ObjectiveTo explore the current status of Chinese residents’ cognition-attitude towards three dimensions： traditional Chinese medicine （TCM） health preservation theory， health claims of diet therapy， food and...