Research Publications (Food Safety)

Comprehensive Reviews in Food Science and Food Safety, EarlyView. The ultimate goal of new food packaging technologies, in addition to maintaining the quality and safety of food for the consumer, is to consider environmental concerns and reduce its impacts. In this regard, one of the solutions is to use eco-friendly biopolymers instead of conventional petroleum-based polymers.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Anthocyanins, the natural red and purple colorants of berries, fruits, vegetables, and tubers, improve carbohydrate metabolism and decrease the risk factors of metabolic disorders, but their industrial use is limited by their chemical instability. Acylation of the glycosyl moieties of anthocyanins, however, changes the chemical properties of anthocyanins and provides enhanced stability.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of starch-rich food products that elicit high glycemic responses has been linked to the occurrence of noncommunicable diseases such as cardiovascular disease and diabetes mellitus type II.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Ensuring consistently high quality and safety is paramount to food producers and consumers alike. Wet chemistry and microbiological methods provide accurate results, but those methods are not conducive to rapid, onsite testing needs. Hence, many efforts have focused on rapid testing for food quality and safety, including the development of various biosensors.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Drying of foods is a processing step, which has a variety of outcomes from improving shelf life and product stability, to reducing weight, or to achieving a targeted product eating quality. Drying is key step in the manufacturing of some dried meat products, such as jerky. It is also a major event that occurs when beef is dry-aged, where beef is exposed to air under defined conditions for an extended aging period.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Food safety is veryimportant in our daily life. In food processing or disinfection, microorganisms are commonly exposed to oxidative stress perturbations. However, microorganisms can adapt and respond to physicochemical interventions, leading to difficulty and complexity for food safety assurance.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. The versatile photophysicalproperties, high surface-to-volume ratio, superior photostability, higher biocompatibility, and availability of active sites make graphene quantum dots (GQDs) an ideal candidate for applications in sensing, bioimaging, photocatalysis, energy storage, and flexible electronics.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption behavior and determines the shelf-life of these products. Although nonenzymatic browning of fruit juices has been the subject of research for a long time, the exact mechanism of the nonenzymatic browning reactions is not yet completely understood.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Due to its advantagessuch as ionic crosslinking, pH responsiveness, excellent biocompatibility, biodegradability and low price, alginate has become one of the most important natural polysaccharides extensively used in constructing desired delivery systems for food bioactive ingredients. In this review, the fundamental knowledge of alginate as a building block for construction of nutraceutical delivery systems is introduced.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Biosensors need to meet the rising food industry demand for sensitive, selective, safe, and fast food safety quality control. Disposable colorimetric sensors based on gold nanoparticles (AuNPs) and localized surface plasmon resonance are low-cost and easy-to-perform devices intended for rapid point-of-need measurements.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Stickinessis an inherent textural property in many sugar-rich foods, which can be problematic to the processing of confectionery products. The adhesion between foods and contact surfaces during processing and consumption has not been well understood in academia or industry. The theories of adhesion were discovered by scientists in the adhesive field of study, some of which can explain the stickiness phenomenon of confections.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Over the recent decades,protein oxidation in muscle foods has gained increasing research interests as it is known that protein oxidation can affect eating quality and nutritional value of meat and aquatic products. Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality traits.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Carbamates and dithiocarbamates are two classes of pesticides widely employed in the agriculture practice to control and avoid pests and weeds, hence, the monitoring of the residue of those pesticides in different foodstuff samples is important. Thus, this review presents the classification, chemical structure, use, and toxicology of them.

Comprehensive Reviews in Food Science and Food Safety, Volume 20, Issue 5, Page 4212-4212, September 2021.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

Comprehensive Reviews in Food Science and Food Safety, EarlyView.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract