Quality Assurance and Safety of Crops & Foods

'Quality Assurance and Safety of Crops & Foods' is a peer-reviewed journal publishing research and review papers associated with the quality and safety of crops

[Quality Assurance and Safety of Crops & Foods @journalQAS]

Boost gluten-free bread with black chickpea flour by adding plant powders – more nutrients, better texture, and tastier bites!

Read: https://t.co/7eUWFQYe7x

#FoodQuality #FoodSafety #AgriResearch #FoodTesting #QualityAssurance

[Quality Assurance and Safety of Crops & Foods @journalQAS]

Extraction of antioxidants from Vachellia caven fruit using supercritical CO₂ enhances nutritional value of oils and supports protection against oxidative stress.

Read full article at : https://t.co/dRH12YTxbC

#FoodQuality #CropQuality #QualityControl

[Quality Assurance and Safety of Crops & Foods @journalQAS]

Peanuts naturally contain resveratrol, a powerful antioxidant that may help reduce harmful aflatoxin accumulation—improving both safety and health benefits.

Read full article at : https://t.co/bqsW77bA7U

#FoodQuality #CropQuality #QualityControl

[Quality Assurance and Safety of Crops & Foods @journalQAS]

Mitragyna speciosa leaves from Northern Thailand show key phytochemical and biofunctional compounds via LC-QToF-MS analysis, indicating potential antioxidant and antimicrobial properties for future research.

Read full article at : https://t.co/zGmGPVGbaX

[Quality Assurance and Safety of Crops & Foods @journalQAS]

The colour of onions and the sowing method used can significantly influence their phytochemical composition, antioxidant potential, and bulb mass—affecting both nutritional value and overall crop quality.

Read full article at : https://t.co/tmt9cz0bZB

#FoodQuality #CropQuality

[Quality Assurance and Safety of Crops & Foods @journalQAS]

Milk fermentation goes beyond yoghurt and cheese—enhancing bioactive compounds, flavour, safety, and health benefits while shaping microbial activity and product quality challenges.

Read full article at : https://t.co/vOk7354gHV

#FoodQuality #CropQuality #QualityControl

[Quality Assurance and Safety of Crops & Foods @journalQAS]

Dietary fiber supports gut health, reduces inflammation, and may help prevent chronic diseases like diabetes and heart disease.

Read more: https://t.co/idQPW33h3R

#Fiber #GutHealth #Nutrition #Research

[Quality Assurance and Safety of Crops & Foods @journalQAS]

Proofman-LMTIA enables rapid detection of wheat in starch products, improving food safety and allergen control, especially for gluten-sensitive consumers.
Read more: https://t.co/7yRCYA3tGF
#FoodSafety #GlutenTesting #FoodQuality #Research

[Quality Assurance and Safety of Crops & Foods @journalQAS]

Heavy metal stress in Chinese cabbage (Brassica chinensis L.) can reduce growth and increase harmful metal accumulation, highlighting the need for safe cultivation practices.
Read more: https://t.co/DRBNFA1s7t
#FoodSafety #HeavyMetals #CropQuality #Research

[Quality Assurance and Safety of Crops & Foods @journalQAS]

Butterfly pea flower extract stability can be improved using Colloidal Gas Aphrons (CGA) with Tween-20, preserving its color and nutrients for food and wellness use.
Read more: https://t.co/uAsWpeGwCW
#ButterflyPea #FoodScience #NaturalColorants #Research

[Quality Assurance and Safety of Crops & Foods @journalQAS]

Lentil-based composite flours offer high nutrition and functional properties, making them promising ingredients for healthier, versatile food products.

Read more: https://t.co/eW0X16Ziv3

#Lentils #FoodInnovation #Nutrition #FoodScience

[Quality Assurance and Safety of Crops & Foods @journalQAS]

Silicic acid and potassium bicarbonate improve strawberry quality under rhizosphere cooling systems, enhancing nutrient uptake and fruit development.

Read more: https://t.co/pazOyUzK4e

#Strawberry #FoodQuality #AgriResearch #FoodScience

[Quality Assurance and Safety of Crops & Foods @journalQAS]

Colored wheat varieties can improve mineral intake and influence glycemic response in whole wheat bread, supporting better nutritional value.
Read more: https://t.co/gaWZz8uX13
#Wheat #Nutrition #FoodScience #Research

[Quality Assurance and Safety of Crops & Foods @journalQAS]

The specialty coffee Coffea arabica “Pluma” is being studied using microstructural analysis to preserve its quality, authenticity, and unique flavor profile.

Read more: https://t.co/CHGP57JnsV

#Coffee #FoodQuality #AgriResearch #FoodScience

[Quality Assurance and Safety of Crops & Foods @journalQAS]

Trace elements in aquaculture products from Northeast China can affect health, making monitoring essential to ensure seafood safety.

Read more: https://t.co/JPOWC4laGz

#SeafoodSafety #FoodSafety #Aquaculture #Research

[Quality Assurance and Safety of Crops & Foods @journalQAS]

A review shows Campylobacter spp. can persist in the food chain due to aerotolerance, highlighting ongoing food safety risks and the need for strict control measures.

Read more: https://t.co/KLsJPFHnrm

#FoodSafety #Campylobacter #FoodMicrobiology #Research

[Quality Assurance and Safety of Crops & Foods @journalQAS]

A review highlights dairy fermentation’s role in boosting bioactive compounds and health benefits, while noting challenges in microbial control and consistency.
Read more: https://t.co/vOk7354gHV
#Fermentation #FoodScience #Dairy #Research

[Quality Assurance and Safety of Crops & Foods @journalQAS]

A study from Italy shows rising consumer concern over single-use food packaging and strong demand for sustainable, eco-friendly alternatives.
Read more: https://t.co/uF0lBR1TV6
#FoodPackaging #Sustainability #FoodSafety #Research

[Quality Assurance and Safety of Crops & Foods @journalQAS]

NFT hydroponic basil shows better shelf life and plant health compared to substrate systems, supporting improved fresh produce quality.

Read more: https://t.co/Ua8rTyCFNx

#Hydroponics #FoodQuality #AgriResearch #FoodScience

[Quality Assurance and Safety of Crops & Foods @journalQAS]

UV radiation is a promising non-thermal method for preserving sugarcane juice, improving microbial safety and shelf life while maintaining quality.

Read more: https://t.co/CfgNRPGCY9

#FoodSafety #UVProcessing #FoodScience #Research