FSTDESK

Food Science Topic

Food Safety food science articles

Food safety research focuses on hazards, microbial control, quality assurance, processing interventions, and shelf-life protection. This topic page groups relevant FSTDESK article pages so readers and crawlers can follow a clear research route.

Emerging Parameters Justifying a Revised Quality Concept for Cow Milk visual cover Article 000008 Emerging Parameters Justifying a Revised Quality Concept for Cow Milk Milk has become a staple food product globally. Traditionally, milk quality assessment has been primarily focused on hygiene and composition to ensure... Intelligent System / Equipment for Quality Deterioration Detection of Fresh Food: Recent Advances and Application visual cover Article 000010 Intelligent System / Equipment for Quality Deterioration Detection of Fresh Food: Recent Advances and Application The quality of fresh foods tends to deteriorate rapidly during harvesting, storage, and transportation. Intelligent detection equipment is designed to... Progress in Multisensory Synergistic Salt Reduction visual cover Article 000011 Progress in Multisensory Synergistic Salt Reduction Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with... Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars visual cover Article 000014 Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars This research may be of great importance for producers and consumers due to the high production capacity, wide adaptability, economic significance in... Artificial Rainfall on Grain Quality and Baking Characteristics of Winter Wheat Cultivars in Korea visual cover Article 000017 Artificial Rainfall on Grain Quality and Baking Characteristics of Winter Wheat Cultivars in Korea Wheat stands as a significant cereal crop globally, including in Korea, where its consumption reached 35.7 kg per capita in 2023. In the southern... Influence of Cuttlefish-Ink Extract on Canned Golden Seabream Quality visual cover Article 000023 Influence of Cuttlefish-Ink Extract on Canned Golden Seabream Quality Four different concentrations of an aqueous extract of cuttlefish (Sepia spp.) ink (CI) were introduced, respectively, into the packing medium employed... Challenges of the Application of In Vitro Digestion for Nanomaterials Safety Assessment visual cover Article 000026 Challenges of the Application of In Vitro Digestion for Nanomaterials Safety Assessment Considering the increase in the production and use of nanomaterials (NM) in food/feed and food contact materials, novel strategies for efficient and... A Comprehensive View of Food Microbiota: Introducing FoodMicrobionet v5 visual cover Article 000027 A Comprehensive View of Food Microbiota: Introducing FoodMicrobionet v5 Amplicon-targeted metagenomics is now the standard approach for the study of the composition and dynamics of food microbial communities. Hundreds of... Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA visual cover Article 000030 Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA Kombucha is a two-stage fermented sweetened tea beverage that uses yeast and lactic acid bacteria (LAB) to convert sugars into ethanol and lactate and... Trends and Prospects in Sustainable Food Packaging Materials visual cover Article 000041 Trends and Prospects in Sustainable Food Packaging Materials Food packaging plays an important role in delaying the spoilage of fresh food during transportation and storage. The high annual demand for food... Advances in Aptamer-Based Conjugate Recognition Techniques for the Detection of Small Molecules in Food visual cover Article 000042 Advances in Aptamer-Based Conjugate Recognition Techniques for the Detection of Small Molecules in Food Small molecules are significant risk factors for causing food safety issues, posing serious threats to human health. Sensitive screening for hazards is... Nutritional Barriers to the Adherence to the Mediterranean Diet in Non-Mediterranean Populations visual cover Article 000043 Nutritional Barriers to the Adherence to the Mediterranean Diet in Non-Mediterranean Populations Adherence to the Mediterranean diet has been shown to lower the risk of developing chronic non-communicable diseases like cardiovascular and... Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products visual cover Article 000059 Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products The primary objective of the meat industry is to enhance the quality and positive attributes of meat products, driven by an increasing consumer demand... Integrating Image Analysis and Machine Learning for Moisture Prediction and Appearance Quality Evaluation: A Case Study of Kiwifruit Drying Pretreatment visual cover Article 000062 Integrating Image Analysis and Machine Learning for Moisture Prediction and Appearance Quality Evaluation: A Case Study of Kiwifruit Drying Pretreatment The appearance of dried fruit clearly influences the consumer’s perception of the quality of the product but is a subtle and nuanced characteristic that... Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products visual cover Article 000063 Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products The primary objective of the meat industry is to enhance the quality and positive attributes of meat products, driven by an increasing consumer demand... Fabrication and Characterization of Chitosan and Gelatin-Based Antimicrobial Films Incorporated with Different Essential Oils visual cover Article 000064 Fabrication and Characterization of Chitosan and Gelatin-Based Antimicrobial Films Incorporated with Different Essential Oils This study was performed to check the effect of different essential oils on chitosan and gelatin-based antimicrobial films. Films prepared from... Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community visual cover Article 000068 Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community Preserving microbial ecosystems obtained from traditional cheese-making processes is crucial to safeguarding the biodiversity of microbial cheese... Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production visual cover Article 000070 Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production Fermented vegetable products play a significant role in various cuisines, and understanding the fermentation dynamics of lactic acid bacteria (LAB)... Liposomes as Carriers of Bioactive Compounds in Human Nutrition visual cover Article 000071 Liposomes as Carriers of Bioactive Compounds in Human Nutrition This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human... Using Cooking Schools to Improve the Pleasure of Food and Cooking in Patients Experiencing Smell Loss visual cover Article 000074 Using Cooking Schools to Improve the Pleasure of Food and Cooking in Patients Experiencing Smell Loss Smell loss affects around 15–20% of the population, with a major effect on the quality of life. The most common complaint is the impairment of the... Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn visual cover Article 000077 Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn Sea buckthorn juice has high nutritional value and a rich flavor that consumers enjoy. Traditional sea buckthorn thermal processing (TP) technology has... Synergistic Bactericidal Effects of Quaternary Ammonium Compounds with Essential Oil Constituents visual cover Article 000078 Synergistic Bactericidal Effects of Quaternary Ammonium Compounds with Essential Oil Constituents Antimicrobial tolerance is a significant concern in the food industry, as it poses risks to food safety and public health. To overcome this challenge... Application of PLA-Based Films to Preserve Strawberries Bioactive Compounds visual cover Article 000081 Application of PLA-Based Films to Preserve Strawberries Bioactive Compounds Poly-(Lactic Acid) (PLA) is regarded as one of the most promising bio-based polymers due to its biocompatibility, biodegradability, non-toxicity, and... Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies visual cover Article 000085 Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low.