Shelf-life studies in ready-to-eat (RTE) modified atmosphere packaged (MAP) precut iceberg lettuce were carried out in order to evaluate the natural microflora of the product and survival or multiplication of Listeria monocytogenes. Data obtained from the study were used to develop and validate a specific predictive model able to predict the behavior of L. monocytogenes in this product.

Mediterranean diet is rich in antioxidant compounds as vitamin C, vitamin E, carotenoids, phenolic compounds, and trace elements as selenium or zinc. The total antioxidant capacity of the diet was estimated as 9.506,33 ET/100 g/person/day, and the total phenolic consume was estimated as 1.839,05 mg GAE/person/day. Mediterranean diet is an excellent strategy in order to improve the nutritional status on population.

The umami amino acid content of the water-soluble taste substance in the “D” condition extracted from the minced meat was equivalent to the original sample content. The fish head meat and the fish roe were in the “C” state. The “D” condition of MM samples, “C” state of HM samples, and R samples were 1.37 g MSG/100 g, 0.87 g MSG/100 g, and 0.49 g MSG/100 g, respectively, which reached the highest EUCs.

High-fat, high-sugar diet (HFHSD) exacerbated the trinitrobenzene sulfonic acid (TNBS)-induced colitis via the Th1/Th17 pathway activation. The Low-alpha-linolenic acid (ALA) exhibited protective effects against the TNBS-induced colitis via the Th1/Th2/Th17 pathway suppression.

We investigated the effect of Lactobacillus gasseri on microbiota in an in vitro colonic simulation system. Results showed that L. gasseri reduced the diversity of microbiota, increased the relative abundance of Lactobacillus (73.5%) and Escherichia (36.5%), and decreased Bacterioides and Phascolarctobacterium. Fundamental metabolisms, especially amino acid, were significantly reduced after intervention with L. gasseri PA3. The evaluation of the effect of L. gasseri PA3 on intestinal microbes and their metabolism has great guiding significance for the development of treatment to prevent gout.

This study examined the industrial processes influencing the flavor of cacao beans. Alkalization and roasting were shown to be two important steps in the cacao bean processing that can affect the final cocoa powder flavor. In addition, pyrazines and esters were two major groups of flavour compounds formed during the roasting stage by the Maillard reaction.

The combined dry roasting and fermentation processes degraded phytate in quinoa between 30% and 73% from initial content. The most effective process was fermentation of raw quinoa flour followed by dry roasting, which improved the estimated zinc and iron bioavailability. Phytate degradation was mainly attributed to the activation of endogenous phytase during fermentation. Dry roasting was effective in improving the sensory attributes of the fermented quinoa flour. Fermentation of quinoa flour for 4 hr followed by dry roasting was successful in improving both nutritional and sensory attributes of the final product.

In the current work, methodological approach for the incorporation of food hydrocolloids gum Arabic (GA), pectin, and carboxymethylcellulose (CMC) in biscuit dough was firstly investigated to mitigate simultaneously the formation of 4(5)-methylimidazole (4(5)-MI), acrylamide (AA), and 5-hydroxymethylfurfural (5-HMF) in ammonia biscuits. This was confirmed by scanning electron microscope and water loss analysis. Additionally, browning intensity, mineral and sensory analysis showed that the supplementation with GA had preserved the quality and consumers' overall acceptability of ammonia biscuits.

Rice blast caused by fungus Magnaporthe oryzae is generally considered the most important disease of rice worldwide because of its extensive distribution and destructiveness under favorable conditions. In case of severe disease, all leaves of a plant may become dry. There are chemical methods to prevent this fungal disease, but the important point is the timely and accurate diagnosis of the disease. Considering the significance of the topic, it is very important to use the science of machine vision and image processing techniques, which today play a major role in precision agriculture.

Encapsulation was done by encapsulator using two coating materials and was incorporated in yogurt in free and encapsulated forms. To access the viability, unencapsulated and encapsulated probiotics were subjected to simulated gastrointestinal conditions. The results indicated that encapsulation provide the protection in carrier food and in gastrointestinal conditions.

A Staphylococcus strain was isolated from Jinhua ham, which enhanced thermal stability and altered microstructure of salted duck egg white by fermentation. Free amino acids and γ-aminobutyric acid were found in fermented salted duck egg white.

Staphylococcus xylosus strain BS7 was isolated from turbid craft beer. Strain BS7 maintains the high beer-spoilage ability at beer hurdle conditions and was resistant to hop compounds present in beer. Strain BS7 was able to produce organic acids, biogenic amines, and flavor compounds in beer.

This study is significant in supervising and managing health food safety because it analyzes the evolution process of the government behavior in health food safety regulatory information disclosure from the perspective of consumer participation.

Meat and meat products have a high corruption capability due to high moisture and lipid content and rich in protein and minerals. Using of antioxidant and antimicrobial preservatives in meat and meat products is very common to prevent the lipid oxidation and spoilage and increased the shelf life and quality of products. The results of this study showed that rosemary extract with a concentration of 1,600 ppm significantly delayed the microbial and lipid oxidative during storage in beef meat fillets and increased the shelf life of fillets to 21st day. Therefore, it seems that encapsulated rosemary extract could be used as a natural preservative in beef meat and meat products.

We investigated the in vitro and in vivo potential inhibitory effect of astaxanthin on the aldose reductase (AR) activity, a key enzyme in the polyol pathway responsible for the pathogenesis of diabetic complications including diabetic retinopathy (DR) in Psammomys obesus. Our results showed that astaxanthin may prevent and treat diabetes complications.

In melon juice fortified with PLX® (2,500 µg/ml, maximum sensorial acceptable limit), the three strains of E. coli maintained their viability although none showed growth potential after 4 days at 4ºC. PLX® could be added to melon juice to control E. coli O157:H7 and E. coli O111 during refrigerated storage, reducing the risk of microbiological contamination in this food.

The impact of storage, washing, and cooking on pesticides in Agaricus bisporus was studied. The storage in room temperature had the highest impact on pesticide dissipation. The pesticide reduction depended on its PKa and washing time and solution pH. The pesticides removal wasn't related to sodium chloride level in solution. The processing can be useful in reducing the risks of exposure with pesticides.

A major metabolite of the intraperitoneally administered icaritin in rat by intraperitoneal was firstly identified and quantified UPLC-MS/MS for assay of icaritin, and its metabolite in plasma was established first paper reporting pharmacokinetics of icaritin and its metabolite

Lipid oxidation is one of the most food deterioration cause and reduces edible oil quality. Antioxidants as food additives are used to enhance oils shelf life. Antioxidant addition into the edible oil leads to change in process kinetics. Phenolic acids such as gallic acid and methyl gallate have various abilities to act as antioxidants in food products and change the lipid oxidation mechanism in noninhibited and inhibited kinetic regime. Although the effect of phenolic acids on different lipid systems have been confirmed in the numerous researches, there is no kinetic research about the mechanism of gallic acid and methyl gallate on lipid oxidation process. Thus, the accurate knowledge on the oxidation kinetics of these phenolic acids is necessary to predict these antioxidant behaviors in different lipid systems during storage.

Thermal breakage of alkaloids ingredients was a common problem to which attention should be paid in the application of fruit ingredient separation. In this study, the mathematical models were based on the operating pressure and initial concentration to predict the rejection of synephrine. Moreover, the concentration of synephrine was effectively increased and the lipid-lowering activity was also enhanced by using NF technology. The predicted model of nanofiltration separation has a preferable applicability to synephrine and provides references for nanofiltration separation, especially for raw food materials with synephrine.

The Pb, Cd, Cu, As, and Hg in both Sri Lankan and Indian were lower than standard limit. The HQ and HI levels of all studied metals were less than one in Iranian consumers. The heavy metals of imported black tea to Iran were investigated. According to our results, there was no problem in terms of heavy metal contamination.

When bacteria are subjected to thermal shock during storage, sublethal stresses and/or thermal acclimation may lead to differences in their subsequent tolerance to thermal treatment. We found that increasing pattern of bacterial thermal tolerance was observed with the increment of thermal stress. Although further research is needed to validate the current findings on food matrices, findings in this study clearly affirm that adaptation of bacteria to certain stresses may reduce the effectiveness of preservation procedures applied during later stage of food processing and storage.

Exogenous sucrose increases glucose content in germinating mung bean sprouts. Exogenous sucrose increases vitamin C and total phenolics in mung bean sprouts. Exogenous sucrose enhances total antioxidant activity in mung bean sprouts.

Salted semidried mullet show extended shelf life and improved microbiological safety and biochemical parameters during refrigerated storage.

Intake of mung bean and pea could dramatically alleviate the serum and liver lipid profile of the high-fat-diet-induced rats and markedly improved the antioxidant defense system and antioxidant gene expression. Characterization showed that the ethanol extracts of mung beans and peas possessed high antioxidant activities in vitro. Treatments with ethanol extracts at different doses could restore the levels of intracellular lipid, malondialdehyde, and antioxidant enzyme activities in oleic acid-induced HepG2 cells.The main contribution of this paper is to validate the antioxidant capacity of mung beans and peas by animal experiments in vivo, chemical experiments in vitro, and HepG2 cell antioxidant experiments. In addition, the interaction between legumes and the rats fed with HFD was studied by HE staining and gene expression.

ASKP has the ability to accelerate the short-term retrogradation of WS but decelerate the long-term process. ASKP has potential to be a modifier on the retrogradation of starch in food processing.

The growth of microorganism, decomposition of protein, and oxidation of lipid could be effectively inhibited by chitosan-based coating treatment. Treatment with chitosan combined with ε-polylysine and carrageenan is proposed as a potential method for shelf life extension of Chinese shrimp for refrigerated storage.

Comprehensive quality of SUPB was first investigated systematically. Six characteristic indicators were screened to represent the whole quality of SUPB. Ten varieties of SUPB were mainly divided into two clusters, and Db1# had a higher nutritional value which could be used as potential food resource.

Insect tea is a traditional Chinese drink that contains abundant bioactive substances. In this study, we found that Insect tea was a functional food with a good antioxidant effect that has value for future development and utilization.

Flours from domestically grown pulses in Sweden were prepared by using three treatments. Functional properties of the flours produced following different treatments and their nutrient content were determined. All treatments altered the functional properties and nutrient content of the pulse flours at different magnitudes, depending on the type of pulses. Flour from treated pulses could be utilized in food products such as coating batter, dressings, beverages, or bakery goods, to improve the content of fiber, total choline, and folate.

In this manuscript, we divide the development of Chinese food safety regulation into five stages, including centralized management (1949–1979), multisector management (1979–1995), matrix management (1995–2009), process management (2009–2015), and integrated management (2015 to date), and show that there are still many challenges from stakeholders, technology, and resources. Due to asymmetric information, lack of regulatory resources, and consumer advocacy, coregulation has been developed and is increasingly being promoted as an important instrument of regulation. The paper presents a conceptual framework of enforcement of food safety regulation for use in shifting toward coregulation from traditional approaches, based on the case study of Shenzhen.

The reaction mechanism between glutaraldehyde (GTA) and gelatin was adjusted by pH. pH affected mechanical properties, thermal stability, and triple helix content of the gelatin films with GTA. An optimum pH was around 4.5 in gelatin films cross-linked by GTA to improve the physical properties of gelatin films.

Numerical optimization of grain amaranth extrusion conditions showed that extrusion temperature of 150°C, extruder screw speed of 50 Hz, and feed moisture content of 14.41 % resulted in best product quality parameters. The responses predicted for optimization resulted in protein digestibility 81.87 %, water absorption index 1.92, water solubility index 0.55, bulk density 0.59 gm/L, viscosity 174.56 cP (14.55 RVU), and sensory acceptability score of 6.69, with 71 % desirability. Experimental results confirmed the numerical predictions.