Fresh foods such as fruits, vegetables, grains, nuts, and meats are generally rich in water and are susceptible to microbial contamination. Drying and dehydration processes can reduce water content, but low water activity foods may not be microbiologically safe. Several novel drying techniques have ...

Over use of lincomycin (LIN) as antibiotic in animals can lead to multiple harmful impacts to public health, thus detection of LIN at trace level in milk and chicken sample matrixes is vital. In this work, Zinc phthalocyanine nanoparticles sensitized MoS₂ (ZnPc/MoS₂) was firstly developed as a...

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. It discusses various technologies such as hot airflow drying, freeze drying, spray drying, solar drying, microwave drying, radio frequency drying, infrared radiation...

It is important to develop highly-active photoelectrochemical (PEC) materials and use novel sensing strategy for constructing high-PEC-performance sensors with multiplex detection abilities, owing to the simultaneous presence of multiple antibiotic residues in food. Herein, a bias-potential-based...

Pseudomonas fragi is primarily responsible for the spoilage of various foods, especially meat. The aim of this study was to investigate the antibacterial mechanism of 3-carene against P. fragi. 3-Carene treatment decreased the phospholipid content and the fluidity of the cell membrane, induced...

Fresh-cut fruits and vegetables are healthy and convenient ready-to-eat foods, and the final quality is related to the raw materials and each step of the cutting unit. It is necessary to integrate suitable intelligent detection technologies into the production chain so as to inspect each operation...

Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and...

The control of "table pollution" and "safety on the tip of the tongue" of the people are one of the important measures taken by the party and the state to control food safety and ensure people's livelihood. The growth of microorganisms in food will lead to the deterioration of food quality, shorten ...

Objective: To study the traceability status of food pollution and foodborne diseases caused Salmonella covalis (S.covalis) in He'nan province from 2016 to 2020. Methods: 22 strains of S.corvallis from foods and 5 strains from diarrhea patients were isolated from 2016 to 2020 in He'nan Province....

A mixed solid matrix of the depolymerized pectin (DP) and rice protein (RP) were investigated to improve the antibacterial activity of star anise essential oil (SAEO) through microencapsulation. The encapsulation was undertaken via electrostatic complexation method followed by spray drying. Under...