Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens by Justyna Bauza-Kaszewska, Ewa Żary-Sikorska, Andrzej Gugolek, Anna Ligocka, Monika Kosmala, Elżbieta Karlińska, Bartosz Fotschki, Jerzy Juśkiewicz

“…The synergic antimicrobial effect suggests the possibility of applying probiotic bacteria and berry preparations as natural antimicrobial agents in the food industry.…”
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Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying by Mariela R. Michel, Maritza Pacheco-Lara, Romeo Rojas, Guillermo Cristian G. Martínez-Ávila, Juan Alberto Ascacio-Valdés, Mayra Aguilar-Zárate, Pedro Aguilar-Zárate

“…These findings highlight ellagitannins as effective antioxidants for enhancing VCO oxidative stability during frying, offering a natural, sustainable solution for improving oil quality and extending its usability in the food industry.…”
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Adsorption of Chromium(VI) onto Freshwater Snail Shell-Derived Biosorbent from Aqueous Solutions: Equilibrium, Kinetics, and Thermodynamics by Xuan Hoa Vu, Lan Huong Nguyen, Huu Tap Van, Dinh Vinh Nguyen, Thu Huong Nguyen, Quang Trung Nguyen, L. T. Ha

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Effects of Extraction Temperature on Physicochemical Properties and Antioxidant and Immunomodulatory Activities of Polysaccharides from Lycium ruthenicum Murr. by Bing LIU, Jingyu MA, Ting LI, Jun ZHU, Meipeng ZHU, Lihua WU, Xia CHEN, Xinguo ZHANG, Ping ZHAO

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Determination of antioxidant and phytochemical properties of premix extract of brown macroalgae Padinaaustralis, Sargassum licifolium and Stoechospermum marginatum from Chabahar co... by Paria Akbary

“…The levels of phenol, flavonoids and antioxidant activity were higher in ethanol, ethanol-aqueous and aqueous extracts, respectively, and showed a significant difference (p<0.05).Conclusion: Overall, sitostanol was the predominant sterol of the macroalgae premix tested, and the ethanolic extract of the macroalgae premix showed the best flavonoid content, phenol, and antioxidant activity that can be recommended as a rich source of sterols and natural antioxidants for the food industry.…”
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Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis... by Rong HAN, Yan MA, Yu AO, Ting ZHANG, Xintao MENG, Mingqiang XU, Yan PAN

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Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed Mutton by Bingbing ZHANG, Guishan LIU, Delang XIE, Haiyang MA, Yang LI, Fang MA, Xiaojun LI, Qingqing CAO, Xiaoxue LI, Qian ZHANG

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Economic vs. ecological benefit for organic food: the role of perceived values in online consumer reviews by Hong Huo, Hong Huo, Junru Yao, Junru Yao, Qiutong Li, Qiutong Li, Rong Wu, Rong Wu, Chen Wang, Chen Wang, Dingyao Yu, Dingyao Yu

“…Practically, this study provides an important reference for the marketing and product optimization of the organic food industry, especially in terms of dynamic consumer behavior analysis and market positioning.…”
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Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria by Natalia A. Di Clemente, Enzo La Cava, Sonia Sgroppo, Andrea Gomez-Zavaglia, Esteban Gerbino

“…Pectins are increasingly used as delivery systems in the food industry. Green extractions have been developed to reduce conventional methods' extraction time and environmental impact. …”
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Transcriptome Analysis of Effect of Cordyceps militaris Aqueous Extract in Human Gastric Cancer Cell BGC-823 on Different RCD Pathways by Mingqi CUI, Kaiwen YU, Yang SONG, Fangxu XU, Shenghou WANG, Ze WANG

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Synthetic peptides as valuable and versatile tools for research: our 20 year journey in Chile by Constanza Cárdenas, Paula Santana, Claudio Álvarez, Luis Mercado, Sergio Marshall, Fernando Albericio, Fanny Guzmán

“…Peptides are also prevalent in other sectors, such as the food industry, where they serve as food additives to enhance nutritional characteristics or aid in food preservation. …”
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Effects of the Treatment Technology of Soybean on Volatile Flavor Compounds of Plant-based Compound Milk during Storage by Xue WANG, Youqiang YU, Xiaoyang ZHENG, Hongjiang MA, Shiwei LIU, Wenxin WANG, Fang ZHOU, Shenglin DUAN

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Are Artificial Sweeteners a Healthier Alternative to Sugar? by Julia Buszek, Piotr Czerniak, Adrianna Antoszewska, Weronika Bargiel, Dominika Bąk, Halszka Wajdowicz, Mateusz Warzocha, Michał Medygrał, Sylwia Buszek, Aldona Sokołowska, Maciej Rumian, Alicja Kosel

“…With low calorie content, they appeal to health-conscious individuals. The food industry uses natural options like stevia or erythritol and synthetic ones such as aspartame or saccharin. …”
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Latinx and White Adolescents’ Preferences for Latinx-Targeted Celebrity and Noncelebrity Food Advertisements: Experimental Survey Study by Marie A Bragg, Samina Lutfeali, Daniela Godoy Gabler, Diego A Quintana Licona, Jennifer L Harris

“…These findings suggest an urgent need to reduce celebrity endorsements in ethnically targeted advertisements that promote unhealthy food products to communities disproportionately affected by obesity and diabetes. The food industry limits food advertising to children ages 12 years and younger, but industry self-regulatory efforts and policies should expand to include adolescents and address disproportionate marketing of unhealthy food to Latinx youth and celebrity endorsements of unhealthy products.…”
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Inhibition Mechanism of Pleurotus citrinipileatus Sing. Ergothioneine on Pancreatic Lipase Activity by Zhangchen XIA, Xiaohui MENG, Ru FANG, Yanqing MAO, Junwen CHENG, Yanbin WANG, Juan XU, Liang HE

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Construction of Quality Index System and Screening of Characteristic Index of Rice for Different Uses by Cuiling ZHU, Shengyang JI, Yanjun LIU, Huaxin SONG, Yafang SHAO, Baiyi LU

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WORLD EXPERIENCE IN ADMINISTRATIVE AND LEGAL SUPPORT OF FOOD SECURITY by Yuliya Pustovit, Olena Dragan, Alina Berher

“…The implementation of these measures is aimed at achieving the following goals: replenishing the agricultural market by supporting producers; restoring food industry enterprises; ensuring the availability of food for all segments of the Ukrainian population; strengthening food security by replenishing state reserves with food; creating a food security monitoring system; prioritising the de-mining of agricultural land; adapting to climate change, etc.…”
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Formulation Optimization and Quality Analysis of Dendrobium officinale Chewable Tablets by Wenyu ZHANG, Xianshu FU, Xue BAI, Shiwen WU, Jiabin LI, Xiaoping YU, Mingzhou ZHANG, Zihong YE

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Optimization of the Process for Defatting Sea Cucumber Powder by Supercritical CO2 Extraction and Its Effect on Volatile Flavor Compounds by Gongming WANG, Hui HUANG, Yuzhu DING, Jinglin XUE, Zhiqiang SHU, Yuexin JING, Chunna JIAO, Jian ZHANG

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磷脂在蛋白质乳液中的作用研究进展Research progress on the role of phospholipids in protein-based emulsions by 李雪阳1，邹依彤1，涂向辉1，祁冰洁1，刘新2， 杨庆余1，王丽娟1 " LI Xueyang1, ZOU Yitong1, TU Xianghui1, QI Bingjie1, LIU Xin2 , YANG Qingyu1，WANG Lijuan1"

“…Protein-phospholipid complex emulsions can be applied to food with high stability requirements, which can provide a new way to develop green and stable emulsifier for the food industry. …”
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