期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 121 ()
Background: As electromagnetic waves of particular bands, energy-carrying infrared radiation, microwave, and radio frequency transfer heat, which affe......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 122 ()
Background: Oxidative stress is the main reason for inducing cell apoptosis, tissue damage and pathological changes in the body. Antioxidants can be t......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 122 ()
Background: Maintaining a healthy diet is vital to avoid health-related issues, e.g., undernutrition, obesity and many non-communicable diseases. An i......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 124 ()
Background: Pu-erh tea aroma is the comprehensive result of various volatile compounds (VCs). More than 1000 VCs were reported in Pu-erh tea. Pu-erh t......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 124 ()
Background: Deoxynivalenol (DON) is an important Fusarium mycotoxin commonly detected in foods and feeds, which has drawn global attention because of ......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 128 ()
Background: Preserved eggs are a kind of traditional Chinese egg products with a long history, which are highly valued by consumers. Preserved eggs ar......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 129 ()
Background: Studies on peptide-based emulsifiers in the field of foods have progressed rapidly in the last decade, due to the higher anti-oxidative ac......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 129 ()
Background: The pupae is one of the most valuable components of the silkworm, a by-product of silk reeling. Employing them as a raw material to create......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 119 ()
Background: Grifola frondosa is a valuable fungus with high health and medicinal value, and it plays an important role in the treatment of diseases as......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 123 ()
Background: Cereulide, a potent toxin produced by emetic Bacillus cereus (B. cereus), is a small, heat-and acid stable cyclic dodecadepsipeptide known......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 125 ()
Background: Lactic acid bacteria (LAB) are commonly used probiotic and generally regarded as food-grade safe (GRAS). With the study of the pathogenesi......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 129 ()
Background: Agri-food safety has been considered as one of the most important public concerns worldwide. From farm to table, food crops and foods are ......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 119 ()
Background: Microbial contamination and oxidation of nutrients are two main reasons for food spoilage. Bioactive food fresh-keeping films (FFKFs) or f......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 123 ()
Background: The wide application of carotenoids in food, cosmetic, and pharmaceutical products due to their bioactive and color properties has emphasi......
期刊： TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022; 123 ()
Background: The emergence of chronic diseases has increased interest in foods with high nutritional value and health benefits. In particular, high-fib......
