Utilizing artificial intelligence to enhance sustainable high-quality food production: Current state, challenges, and future directions [0.03%]
利用人工智能增强可持续高质量食品生产：现状、挑战与未来方向
Kalliopi V Dalakleidi,Violeta Pemaj,John Kapolos et al.
Kalliopi V Dalakleidi et al.
Food science today has undergone a profound change with the increasing impact of analyzing heterogeneous multimodal data with artificial intelligence (AI). The adoption of ubiquitous sensors, cameras, and mobile apps in agriculture, food pr...
Advances in rapid on-site detection techniques for food safety and authenticity [0.03%]
现场快速检测技术在食品安全与真实性控制中的研究进展及应用展望
Guoliang Li,Zhuoqun Su,Fan Li et al.
Guoliang Li et al.
Ensuring food safety and authenticity is a pressing global concern. This chapter provides a comprehensive overview of advanced rapid, on-site detection technologies targeting foodborne hazards, including pathogens, toxins, chemical contamin...
Vegetable oils as a source of Omega-3 fatty acids-An update and controversials about future applications [0.03%]
植物油作为欧米伽-3脂肪酸的来源——更新及未来应用争议
Birgit Steiner-Zitzenbacher,María-Victoria Ruiz-Méndez,Mónica Venegas-Calerón et al.
Birgit Steiner-Zitzenbacher et al.
Omega-3 fatty acids, particularly EPA and DHA, are vital components of human nutrition. While marine sources are traditional suppliers, concerns over sustainability and dietary restrictions have led to increased interest in plant-derived al...
Nalan Gokoglu
Nalan Gokoglu
Cooking is a thermal process applied to food to make it edible, increasing its flavor, inactivating microorganisms and enzymes, extending its shelf life, and ensuring food safety. Heating temperature and duration cause changes in the food's...
Eva Falch,Ida-Johanne Jensen
Eva Falch
Maximizing the use of seafood resources has become a strategic priority in addressing global food security, sustainability, and resource efficiency. Recent advances in biotechnology and processing have transformed the potential of underutil...
Production, functionality, bioactivity, and application of fish protein hydrolysates and peptides [0.03%]
鱼蛋白水解物和肽的生产、功能、生物活性及其应用
Yugui Wang,Hongbing Fan
Yugui Wang
Fish is a nutritious food commodity and an important component of the human diet. Both the edible portions (fillets) and byproducts (e.g., skin, bones, scales, and viscera) contain approximately 20 % protein. Peptides, which are short chain...
Peiqing Yang,Wenxin Wang,Xiaojun Liao
Peiqing Yang
High Pressure Processing (HPP) is a well-established non-thermal technology for ensuring the microbial safety of fruit and vegetable (F&V) juices, with minimal impact on their quality attributes. However, achieving effective inactivation of...
Semih Ötleş,Vasfiye Hazal Özyurt
Semih Ötleş
Nanoformulations have emerged as a transformative innovation within the food industry, offering a broad spectrum of applications that contribute to both product quality and safety. Also referred to as delivery systems, nanoformulations are ...