Background Food adulteration became a potential threat to the food industries and human
health. The conventional laboratory techniques are time and cost intensive, require sample …

This study proposed a method to produce the low-calorie surimi by inserting a protein
substitute (PS) solution composed of carrageenan into surimi using coaxial three …

In order to mitigate the risk of cardiovascular diseases associated with excessive saturated
fatty acid intake, utilizing high internal phase emulsions (HIPEs) as a substitute for animal fat …

Individual detection techniques cannot guarantee accurate and reliable results when
combatting the presence of adulterated lamb meat in the market. Here, we propose an …

The taste of meat is the result of complex chemical reactions. In this study, non-target
metabolomics was used to resolve the taste differences in muscle tissue of four major …

Discrimination and species identification of meat has always been of paramount importance
in the European meat market. This is often achieved using different conventional analytical …

Cyclodextrin (CD) polymers have been tested to be suitable candidates to remove certain
harmful compounds (eg, mycotoxins) from aqueous matrices, including different beverages …

The development of sustainable aquaculture relies on replacing marine raw materials like
fish meal (FM) and fish oil (FO). Emerging alternatives, such as single-cell proteins and …

Meat adulteration caused by economic intentions has long been concerning food safety.
Accurate quantification of meat products can distinguish between artificial adulteration and …

The rapid advancement of genetically modified (GM) technology over the years has raised
concerns about the safety of GM crops and foods for human health and the environment …