Encapsulating plant extracts improves their antioxidant properties and bioavailability, enhancing their potential health benefits and functional value.
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Antibacterial cling film helps extend the shelf life of fresh produce by inhibiting harmful bacteria, keeping fruits and vegetables fresher for longer and reducing food waste.
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A corrigendum clarifies findings on blending wheat germ oil with buffalo fats, improving accuracy on physicochemical properties and oxidative stability results.
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A corrigendum updates key details in research on bacterial exopolysaccharides in edible films, reinforcing their role in food safety and sustainable packaging.
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Alpinia oxyphylla polysaccharides may help regulate blood sugar and support gut health, showing potential as a natural aid for metabolic health.
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High-pressure processing and enzyme maceration improve jaboticaba juice by preserving nutrients and flavor while increasing yield and texture.
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Starter cultures in reduced-salt rainbow trout sausages help control biogenic amines and improve microbial quality, supporting safer, healthier fish products.
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A metabolomics study of Pinus wallichiana cones identifies potential antidiabetic compounds, supporting their use in developing plant-based diabetes treatments.
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Infrared drying improves coconut processing by reducing drying time while preserving nutrition, flavor, texture, and overall quality.
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Microwave technology improves fish processing by reducing time, preserving nutrients, and enhancing texture, flavor, and shelf life.
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AI is improving food safety by enabling faster detection of contaminants, spoilage, and quality issues, while helping monitor supply chains and reduce risks.
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The Editor-in-Chief’s letter highlights advances in food science and the need for continued innovation to address food safety, quality, and sustainability challenges.
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#FoodScience#FoodSafety#FoodInnovation#Research
Lemon verbena (Lippia citriodora) leaf extract acts as a natural preservative for refrigerated meat patties—its antioxidant and antibacterial properties help slow spoilage and maintain quality during storage.
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#FoodScience#NaturalPreservatives
Enterococcus strains producing biogenic amines were identified and characterized in traditional cheeses—underscoring key considerations for food safety and quality monitoring in fermented dairy products.
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#FoodSafety#DairyResearch
Health awareness about soft drink consumption influences dietary choices and nutritional outcomes among adults in Saudi Arabia, highlighting the importance of promoting healthier beverage habits.
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#NutritionResearch#PublicHealth
Dendrobium officinale polysaccharide impacts gut microbiota and lipid metabolism in type 2 diabetic mice, suggesting potential benefits for metabolic balance and diabetes research.
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#NutritionResearch#DiabetesResearch#GutHealth
Child malnutrition remains a critical global issue. A bibliometric analysis of food supplement research reveals trends, key focus areas, and the rising emphasis on nutritional interventions to support child health.
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#NutritionResearch