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Materias / palabras clave: Technology: Chemical technology: Food processing and manufacture

Materias / palabras clave: food materials, novel production of food materials, food materials for future foods; Technology: Chemical technology: Food processing and manufacture

Materias / palabras clave: Raw materials; Materias primas; Food service; Preparación de alimentos; Food industry and trade; Industria alimentaria

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...

The Chinese food contact materials and products industry is rapidly developing， and the scale of international trade is continuously expanding. The purpose of the study is to better respond to technical barriers to tra...

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...

Our country implements the registration management to the special medicine food， the product formula design time raw material compliance use is the most important premise. The variety of raw materials involved in speci...

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...

ObjectiveTo describe the epidemiological characteristics of school foodborne disease outbreaks in Hainan Province， China， from 2014 to 2023， and to provide evidence for targeted prevention and control strategies.Me...

ObjectiveTo conduct an epidemiological investigation on a foodborne disease outbreak caused by consuming beef contaminated with Xylazine during a collective dinner， analyze the causes of contamination， provide refere...

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 ...

With the continuous improvement of living standards， food safety issues have increasingly become a focal point of social concern， among which the problem of plasticizer contamination in food has garnered significant ...

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...

ObjectiveThe method of high performance liquid chromatography （HPLC） was developed to study the detection of synthetic colorants in natural pigments and condiment.MethodsThe analytes were extracted by direct ultrason...

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...

ObjectiveTo establish a method for determining reasonable control levels of perchlorate in raw materials for infant formula by applying a probabilistic model.MethodsBased on the levels of perchlorate in the raw materials...

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...