Tag: Food Science
Kocho-derived Lactobacillus strains showed probiotic and safety-related traits
What the study found Some lactic acid bacteria isolated from Ethiopian kocho showed acid tolerance, bile resistance, pathogen inhibition, and genomic features consistent with probiotic potential. The identified strains were six Lactiplantibacillus plantarum strains and one Levilactobacillus brevis strain. Why the authors say this matters The authors conclude that these findings support the suitability of…
France and African countries differ in fermented food practices
Cross-cultural study comparing fermented food production methods in France, Morocco, and Senegal reveals distinct approaches shaped by industrial versus traditional practices.
Redistributing leftover lasagna had the lowest environmental impacts
Life cycle assessment of Italian lasagna compares environmental impacts of food waste management methods, finding digital redistribution platforms most effective at reducing impacts.
Peppermint tea extract was rich in terpenes
Analysis of commercial peppermint tea extracts identified 16 previously unreported volatile compounds and showed that the aqueous extract volatile profile differs from essential oil composition.
Solar dehydration preserved acai flour composition
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in Food scienceSolar dehydration of Venezuelan acai fruit preserved nutritional composition and improved microbiological quality, though phenolic compounds and antioxidant capacity decreased.
HS-GC-IMS is described as a greener, efficient cocoa analysis approach
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in ChemistryHydrogen-based GC-IMS combined with machine learning enables rapid, sustainable classification of cocoa by geographic origin without sample preparation.
Industry 4.0 technologies vary by food supply chain stage
Study identifies which Industry 4.0 technologies—AI, blockchain, IoT, and others—work best at each stage of food supply chains for minimizing losses and waste globally.
Chefs’ beliefs shape use of plant-based meat dishes
Sequential study identifies seven barriers preventing restaurant chefs from offering plant-based meat dishes, with chef education highlighted as the most effective strategy for menu adoption.
Seed protein composition in amaranth shows stable genetic markers
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in GeneticsMulti-environment GWAS identifies stable genomic loci and regulatory mechanisms controlling seed protein composition in grain amaranth, revealing trans-regulatory control of protein fractions.
Deliciousness is framed as part of health and sustainability
Paper examining deliciousness as integral to healthy and sustainable food systems, challenging frameworks that treat taste and pleasure as problematic in food justice and nutrition discourse.
