Fidel Toldrá
Fidel Toldrá
Sonal Chaple,Soukaina Barroug,Lokeswari Ramireddy et al.
Sonal Chaple et al.
In recent years, increasing interest has been in exploring cold plasma applications in agri-food systems beyond bio-decontamination. In the early period, the application of cold plasma in the agri-food sector was focused primarily on microb...
Advances in microbial C-reactive peptides as pro-sensors for antibiotic release and membrane driving potentials [0.03%]
微生物C反应多肽作为抗生素释放和膜驱动势的促传感器的研究进展
Sami Saadi,Nor Elhouda Nacer,Halima Boughellout et al.
Sami Saadi et al.
The involvement of C-reactive proteins in triggering antibiotic release is important in figuring out the underlaying mechanisms of cellular biomarkers involving the immune reaction and inflammation. Thus, the existence of microbial C-reacti...
Phage biocontrol: Enhancing food safety through effective pathogen reduction [0.03%]
噬菌体生物防控：通过有效病原体削减提升食品安全
Silvina Alicia Pujato,Mariángeles Briggiler-Marcó,Diego Javier Mercanti
Silvina Alicia Pujato
Bacteriophages (phages) are viruses that specifically target bacteria, offering a promising biocontrol strategy for food safety. Their high specificity enables precise pathogen elimination without disturbing beneficial microbiota. Historica...
Biosensors based on DNA aptamers for detection of bacterial pathogens in food [0.03%]
基于DNA适配体的生物传感器在食品中检测细菌病原体中的应用
Tibor Hianik,Katharina Davoudian,Sandro Spagnolo et al.
Tibor Hianik et al.
The bacterial pathogens are rather dangerous for the humans and animals. Therefore, food safety requires careful control of possible bacterial contamination at the farms of primary producents and industrial food plants. Conventional methods...
Current perspectives on sustainable technologies for effective valorization of industrial meat waste: Opening the door to a greener future [0.03%]
面向工业肉制品废弃物有效高值化的可持续技术研究：通向绿色未来的桥梁
Burcu Ozturk-Kerimoglu,Muge Urgu-Ozturk,Onur Ozdikicierler et al.
Burcu Ozturk-Kerimoglu et al.
Food waste poses a significant threat by disrupting the global economy and negatively affecting the environment by contributing to higher emissions, water wastage, land degradation, and loss of biodiversity. Worldwide, a significant amount ...
Polycyclic aromatic hydrocarbons in processed food: Formation, occurrence, analysis and reduction [0.03%]
加工食品中的多环芳烃：形成、发生、分析及减少方法
Zun Wang,Zhongxiang Fang
Zun Wang
This chapter provides a comprehensive understanding of the formation, prevalence, and analytical methods of polycyclic aromatic hydrocarbons (PAHs) in processed foods, as well as insights into effective reduction strategies to enhance food ...
Emerging processed food and its nutritional consequences: A critical analysis [0.03%]
新兴加工食品及其营养后果：一种批判性分析
Gitanjali Behera,Sajad Ahmad Mir,Sudhakara Rao J et al.
Gitanjali Behera et al.
Food processing is the set of operations that transforms the raw ingredients into a finished product, which is fit and safe for human consumption. Advanced food processing technology are continuously evolving to produce abundance of healthy...
Sadaf Jamal Gilani,Mohammad Asif,Kaneez Fatima
Sadaf Jamal Gilani
The consumption of Plant-based Milk Alternatives (PBMAs) is experiencing rapid growth due to evolving food preferences, the rise of veganism, environmental concerns, and issues associated with animal-based milk such as lactose intolerance, ...
Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions [0.03%]
肉制品脂肪氧化：从基本机理到最新控制方法
Wei Luo,Jingnan Zhang,Haizhou Wu
Wei Luo
Lipid oxidation remains one of the most critical pathways compromising the quality and shelf life of meat and meat products. Over the past three decades, significant advances have been made in elucidating the mechanisms of lipid oxidation a...