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Jianwen Wu, Zhenlong Wang, Wei An, Boquan Gao, Chunxiao Li, Bing Han, Hui Tao, Jinquan Wang, Xiumin Wang and Huanrong Li
The co-occurrence of aflatoxin B1 (AFB1) and zearalenone (ZEN) in grain-based food and animal feed poses significant health risks to humans and animals due to their potent mutagenic, cytotoxic, and carcinogenic properties. Conventional physical and chemi...
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Miguel Simões Rodrigues, Filipe Fidalgo and Ângela Oliveira
Currently, food waste is a global concern, a problem that arises mainly at the consumption level and generates environmental, economic, and social impacts. One way to reduce the food waste problem is to use the food we already have at home. However, this...
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Ioanna Prapa, Anastasios Nikolaou, Panayiotis Panas, Chrysoula Tassou and Yiannis Kourkoutas
The present study contributes to the design and development of ready-to-use dry food ingredients containing high numbers of functional microbes to be directly incorporated into food systems.
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Daniil N. Olennikov and Nina I. Kashchenko
Cucumber is an important agricultural crop that is cultivated under greenhouse conditions. Cucumber cultivation generates substantial quantities of green waste that require proper disposal. The lack of data on the chemical composition of cucumber greens ...
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Kokoy Siti Komariah, Ariana Tulus Purnomo, Ardianto Satriawan, Muhammad Ogin Hasanuddin, Casi Setianingsih and Bong-Kee Sin
To pursue a healthy lifestyle, people are increasingly concerned about their food ingredients. Recently, it has become a common practice to use an online recipe to select the ingredients that match an individual?s meal plan and healthy diet preference. T...
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Jackson Williams, Andrew J. McKune and Nenad Naumovski
Functional foods and beverages are becoming one of the leading food products on the global market today. This is predominately due to the consumer, industry and research-related interests in the use of food-derived products for the management of several ...
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Songtao Fan, Zhihong Zhang, Gary J. Duncan, Amanda Morris, Lorraine Scobbie, Donna Henderson, Philip Morrice, Wendy R. Russell, Sylvia H. Duncan and Madalina Neacsu
This work brings key evidence to promote the use of hempseed food by-products in the development of functional ingredients such as prebiotics and foods for prevention and aid of metabolic disorders.
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Esther Y. Akoto and Dirk E. Maier
This paper thoroughly reviews the mechanism of veterinary drug carryover in feed manufacturing facilities, factors resulting in varying concentrations of drug carryover in processing equipment, the impact of chemical and physical properties of drugs, and...
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Rossella Vadalà, Vincenzo Nava, Vincenzo Lo Turco, Angela Giorgia Potortì, Rosaria Costa, Rossana Rando, Hedi Ben Mansour, Nawres Ben Amor, Asma Beltifa, Antonello Santini and Giuseppa Di Bella
The reclaim of less-used plant sources is a novel approach to the growing demand for healthy and eco-friendly foods, and it constitutes a sustainable alternative to replace conventional food ingredients and sources of bioactives. In this work, a phytoche...
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Rhessa Grace Guanga Ortizo, Vishal Sharma, Mei-Ling Tsai, Jia-Xiang Wang, Pei-Pei Sun, Parushi Nargotra, Chia-Hung Kuo, Chiu-Wen Chen and Cheng-Di Dong
Bioactive peptides derived from fish the byproduct protein hydrolysate have wide potential as functional food ingredients. The preparation of bioactive peptides is commonly achieved via enzymatic hydrolysis; this is the most preferred method because it h...
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