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How suitable is a Tenebrio molitor oil produced via supercritical CO2 for food purposes? Assessment of nutritional indicators, process scale-up, and sustainability
In the searching for alternative, more sustainable ingredients for food sector, this study tackled the production of an oi...
Exploring the mechanisms underlying the effects of pulsed electric field pretreatment on the antioxidant activity of prunes during drying through metabolomics analysis
Drying is a widely used method to produce dried prunes, effectively extending the shelf life of plums. Prunes are suscepti...
The efficacy of pulsed electric field (PEF) as a pre-treatment to recover antioxidant polyphenols from red clover (Trifolium pratense L.)
Volume 108, March 2026, 104415Author links open overlay panel, , AbstractPulsed electric field was employed as a pre-treat...
Berry pomace-derived carbon quantum dots for antimicrobial active packaging: Hydrothermal synthesis, characterization, and performance evaluation
The berry industry has experienced considerable growth in recent years owing to increasing consumer demand for nutrient-ri...
Novel nucleoside-degrading Lactiplantibacillus plantarum and Levilactobacillus brevis isolated from kimchi: In vitro screening, probiotic evaluation, and potential application in yogurt
Hyperuricemia (HUA) is a systemic metabolic disease primarily due to aberrant purine metabolism, characterized by abnormal...
Tailoring kidney bean protein structure, function, antioxidant properties, and in vitro digestibility through pre- and post-extraction high-pressure microfluidization
The increasing demand for sustainable, high-quality protein sources has catalyzed a paradigm shift in global dietary patte...
Improvement of physicochemical and textural properties of soy-based meat analogues by the addition of potato starch: Relationships with the secondary structure of proteins
By 2050, global demand for animal products is projected to increase by 70 % due to population growth, rising incomes, and ...
From ingredients to integration: Exploring the processing technologies and ingredients for pea and wheat-based meat alternatives and their social implications
Plant-based meat alternatives (PBMA) are one of the solutions proposed for diversifying protein production and changing co...
Encapsulated deep-sea Lactococcus L25_4 promotes broiler metabolic efficiency, immune modulation, and meat quality preservation
The global poultry industry is a cornerstone of modern food systems, supplying over 105 million metric tons of chickens an...
Curcumin inhibits enzymatic browning in fresh-cut potatoes through regulating membrane stability and SA signaling
In today's fast-paced lifestyle, demand for fresh, natural, and convenient foods has risen sharply, driving the popularity...
Effect of high-intensity pulsed magnetic field on protein-starch interactions and quality of fresh noodles
Noodles represent one of the most widely consumed cereal-based staple foods worldwide. Fresh noodles are increasingly appr...
Triple-frequency ultrasound enhanced sono/photodynamic preservation: Mechanistic insights into curcumin-mediated microbial inactivation and quality maintenance in large yellow croaker
Seafood spoilage induced by microbial contamination has caused substantial economic losses and resource waste to the globa...
Continuous preparation of vitamin E nanoemulsions via a novel ultrasonic tube-in-tube reactor: Critical factors impacting physical and chemical stability
Vitamin E (VE), primarily α-tocopherol, is considered an important lipid-soluble vitamin and biological antioxidant. Its u...
Synergistic application of proteases and in situ dextran production via fermentation with Leuconostoc pseudomesenteroides to improve the metabolomic, safety, and technological profile of Acheta domesticus powder for food applications
Direct incorporation of cricket powder (CP) into foods is limited by poor protein solubility, microbial safety concerns, b...
Structural modulation of soy protein isolate and correlation with beany flavor: Effect of dry heating temperature
In recent years, the trend toward the utilization of plant proteins in food development has become increasingly popular ow...
Dual-functional smart konjac glucomannan-based packaging incorporating gelatin-cellulose nanocrystal-stabilized emulsions and synergistic anthocyanin-curcumin dyes
The widespread use of petroleum-based plastic packaging has become a major global concern due to its environmental impact,...
Defatting coconut protein: Influence of solvent polarity and emerging technologies on structural and colloidal properties
Defatting is a crucial pretreatment step in extracting plant proteins from food industry by-products. This study investiga...
Selective release of antioxidant peptides and minerals from fermented SC-CO2-defatted Spirulina
Microalgae have attracted the interest of industry, academia, and consumers due to their potential as an alternative sourc...
The impact of supercritical CO₂ conditions on extracting antioxidant compounds from tangerine leaves (Citrus reticulata) for enhancing oxidative stability in soybean oil
Tangerine leaves were valorized as a source of natural antioxidants for protecting soybean oil against lipid oxidation. In...
Hydrodynamic cavitation: A novel route to soy protein isolate-tannic acid conjugates for enhanced physicochemical stability of β-carotene emulsions
As consumer health awareness continues to grow, the development of functional foods enriched with bioactive ingredients ha...
Increasing pressure and number of passes during dynamic high-pressure microfluidization treatment modulates the structural, techno-functional, and rheological properties of perilla seed protein
In the evolving modern world, there is an increasing paradigm shift from animal proteins to plant proteins among consumers...
Experimental and computational study of synchrotron X-ray micro-computed tomography imaging in peas and pinto beans after radiofrequency heating
Food structure plays a key role in the functional properties of food, which are essential for food processing and product ...
Advancements in emerging non-thermal preservation techniques for aquatic products: A comprehensive review of mechanisms, applications, and future directions
In the face of global challenges such as climate change, population growth, and resource depletion, “Blue Transformation” ...
Pulsed electric fields for sustainable meat, poultry, and fish processing: Recent advances, prospects, and industry challenges
Humans have relied on heat for centuries to process food, which began when our ancestors discovered the art of cooking wit...
A comprehensive review of blockchain with artificial intelligence integration for enhancing food safety and quality control
In the recent food safety system, the Food Supply Chain (FSC) is a significant concern linked with food safety and quality...
Sensitivity analysis of system condition, sample structure, and material property to radio frequency heating characteristics of multi-component rice using computer simulation
Multi-component rice, as a kind of prepared food mainly composed of the carbohydrates and proteins from rice, is popular a...
Effect of smoke processing on the proteins and volatile compounds and their interactions in skipjack tuna
Skipjack tuna (Katsuwonus pelamis) (ST) is the third most harvested species globally, with an annual catch reaching up to ...
Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch
Arrowhead (Sagittaria sagittifolia L.) as one of the aquatic starchy vegetables is widely consumed in China, America, Indi...
Influence of nixtamalization time and solid-state fermentation on masa starch: Morphology, structure, and physicochemical properties
To obtain the nixtamalized masa, the maize grains are subjected to three types of processes: cooking (thermo-alkaline), st...
Leaf protein concentrate from cauliflower leaves: Effect of filtration and stabilizing solution on extraction and physio-chemical properties
The increasing global demand for sustainable protein sources has spurred research into proteins from unconventional yet ab...
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