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Materias / palabras clave: food research, food science, food technology, food processing, food engineering, food safety; Technology: Home economics: Nutrition. Foods and food supply; Technology: Home economics: Hospitality industry. Hotels, clubs,...

Materias / palabras clave: food science, novel foods and ingredients, sustainable food processing, innovative technologies, sustanable packaging, circular economy; Technology: Chemical technology: Food processing and manufacture

Materias / palabras clave: agriculture, food production, plant science, animal science, food science; Agriculture: Agriculture (General); Technology: Home economics: Nutrition. Foods and food supply

Materias / palabras clave: food science, food policy, nutrition, agriculture, agricultural technology; Agriculture: Agriculture (General); Technology: Home economics: Nutrition. Foods and food supply

This article focused on the applicability of supportive testing method standards of national food safety standard， GB 24154—2015， general guidance on sports nutrition food， in China. There are many types of sport...

In recent years， the issue of food authenticity has increasingly become a global concern. Food adulteration， fraudulent substitution， and other practices constitutes food authenticity issues， particularly promine...

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...

This study aims to compare dietary diversity score (DDS), nutrient intakes and child feeding practices between under-five children who are provided meals by daycare (PM) or bring a lunchbox (LB) and to explore the perspe...

ObjectiveTo investigate the effects of different storage temperatures humidity， and processing methods on the contamination levels of four types of Alternaria toxins （AME， AOH， TeA， TEN） in wheat grains， as...

Livestock and poultry products are important reservoirs for antibiotic resistance genes （ARGs）， which have become a new type of environmental pollutant. The ARGs contained in these products， together with heavy m...

With the widespread application of probiotics in the fields of food， health foods， and medicine， safety assessment has become the key in ensuring public health and supporting industry development. Although current ...

Ergot alkaloids are a type of alkaloids secondary metabolic produced by Claviceps or Epichloë spp infected with black barley， wheat， rye， rice， corn， oats， and various other gramineous plants. Long-term expo...

ObjectiveTo explore the research progress of ciguatoxin， understand the current research status and development trends both domestically and internationally.MethodsBased on the Web of Science （WoS） core collection ...

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...

This study synthesizes current research on consumer behavior and purchase intention in the halal food sector by conducted a systematic literature review of 37 articles (2018-2024) from the Scopus database using the PRISM...

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...

This study aimed to analyze the frequency of orange-fleshed sweet potato and pumpkin consumption, the social representations of sous-vide cooked vegetarian ready-to-eat meals (vegetable millefeuille, vegetable mix, and s...

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 ...

Abstract Background: Food security and nutrition are threatened globally due to climate change. The West African Sahel is particularly vulnerable to climate change given food systems that are highly dependent on rainfall...

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...

Orientation: Brand awareness (BAW) and brand association (BASS) are important aspects in driving brand resonance (BR) to improve loyalty. Research purpose: This study examines how BR fosters customer loyalty (CL) among...

Human milk oligosaccharides （HMOs） are the key bioactive components in breast milk， which have multiple functions such as promoting brain development， regulating immune system and maintaining intestinal health. W...

Abstract Background School food standards in England aim to support healthy diets for all pupils, including those with special educational needs and disabilities (SEND). While dietary advice is consistent across groups, ...

ObjectiveTo explore the establishment of a food contaminants standards evaluation index system using the delphi method， and to provide certain reference basis for systematic evaluation and scientific improvement of foo...