Innovation in food packaging is mainly represented by the development of active and
intelligent packing technologies, which offer to deliver safer and high-quality food products …

The global pandemic COVID-19 has led to an increase in the number of people purchasing
food online, which has brought to a higher demand on the food supply chain. Such as the …

Fermented foods and beverages have become a part of daily diets in several societies
around the world. Emitted volatile organic compounds play an important role in the …

Consumers' demand for functional fermented food that can fulfill nutritional needs and help
maintain a balanced diet while also having a positive impact on one's health status is …

This research aimed to advance the understanding of acceptable sensory qualities of
potable whey-based spirit from nonsupplemented, mid-supplemented, and high …

The management of the alcoholic fermentation (AF) in wine is crucial to shaping product
quality. Numerous variables (eg, grape varieties, yeast species/strains, technological …

Gochujang, fermented red pepper paste, is a grain-based Korean traditional food. The
quality of gochujang produced by cottage industries is not well-documented. Thus, the …

Routine analysis, electronic sensory methods, and HS-SPME-GC-MS were used to evaluate
the effect of S. cerevisiae and S. cerevisiae+ Bacillus licheniformis on the quality of jujube …

Highlights•A design of a gas sensor array and a headspace sampling system is
presented.•Ethanol concentration in batch cultivation with Saccharomyces cerevisiae is …

Ficus hirta Vahl.(FHV) is widely consumed because of its functional and aromatic
compounds. The incorporation of adjuncts contributes to the functional and flavor properties …