Sprouted grains, known for their enhanced nutritional profiles and bioavailability of nutrients, have gained popularity among health-conscious consumers. However, the sprouting process introduces microbiological risks, a...

As consumer demand for high-protein pasta alternatives continues to grow, ensuring their safety and shelf stability has become a critical focus for manufacturers. These products, often made from legumes, whole grains, or...

Ready-to-eat (RTE) ethnic foods, celebrated for their convenience and cultural richness, have become a staple in global markets. However, ensuring the safety of these diverse and often complex foods poses unique challeng...

In recent years, the demand for allergen-free food products has surged as consumers seek safe options for themselves and their families. Food allergies, affecting millions worldwide, pose serious health risks, making the...

Nisin, a natural antimicrobial peptide widely used in the food industry, has garnered attention for its ability to enhance food safety and extend shelf life. However, its influence on the intricate flavor profiles of eth...

The stability of ε-polylysine hydrochloride at different pH values is an important factor to consider for its application in fields such as food and cosmetics. Below is a detailed study of its stability: Ⅰ.Effect of...