The growing global population challenges the food industry to ensure it remains safe for
consumption. Food waste caused by imbalances between production and handling creates …

This review aims to provide a comprehensive acumen of food spoilage mechanisms,
foodborne diseases, and the commercial dimensions of food preservation and processing. It …

The large-scale cultivation of sugar beets generates a significant amount of by-products,
particularly leaves, which are often overlooked and wasted. However, these by-products are …

The current study evaluated the impact of dietary curcumin nano-micelles (CNM) on the
quality of Longissimus lumborum (LL) muscle in lambs during long-term freezing storage …

Background: Food waste is a global and growing problem that is gaining traction due to its
environmental, ethical, social, and economic repercussions. Between 2022 and 2027, the …

The feruloyl oligosaccharides (FOs) produced by the decomposition of plant hemicellulose
have broad potential applications in the food and biomedical areas. FOs were prepared …

Due to the growing concerns surrounding microbial contamination and food safety, there
has been a surge of interest in fabricating novel food packaging with highly efficient …

In recent years, the health benefits of lactic acid bacteria have garnered attention, but their
antioxidant activity remains relatively underexplored. We have been analyzing the …

Phycocyanin is a water-soluble pigment protein extracted from prokaryotes such as
cyanobacteria and has strong antioxidant activity. As a silage additive, it is expected to …

The shelf-life and quality of food products depend heavily on antioxidants, which protect
lipids from free radical degradation. α-Tocopherol and myricetin, two potent antioxidants …