Food preparation involves the blending of various food ingredients to make more convenient
processed food products. It is a long chain process, where each stage posing a risk of …

Seafood by-products from various organisms like fish, shellfish, squids, and bivalves are
often thrown away as waste, even though they could be utilized in creating new types of …

Background Minimal processing and postharvest technologies are crucial for promoting the
consumption of fruit/vegetables but can have detrimental effects on the quality of fresh …

The regulation of herbal medicine in Nigeria stands at the intersection of tradition and
modernity, presenting a complex landscape shaped by historical practices, cultural beliefs …

Chemical pollutants such as mycotoxins and pesticides exert harmful effects on human
health such as inflammation, oxidative stress, and cancer. Several strategies were applied …

Polychlorinated biphenyls (PCBs) pose significant environmental and health risks globally,
especially in developing nations with poor waste management practices. Despite extensive …

To efficiently and accurately detect minuscule foreign objects in the processing of Pu-erh
sun-dried green tea, ensuring food quality and consumer safety, this study innovatively …

Foodborne pathogens are microorganisms that cause illness through contamination,
presenting significant risks to public health and food safety. This review explores the …

In recent years, the growing interest in liquid chromatography-mass spectrometry (LC-MS) in
the food safety area has resulted in various innovative and promising applications. This …

Climacteric fruits undergo a characteristic ripening process regulated by ethylene, a key
plant hormone. Extending the shelf life of these fruits while preserving their postharvest …