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Camilla De Souza et al.
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Jingling Huang et al.
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Wang Guo et al.
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Food Science & Technology
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Food Science & Technology
Shitapan Bai-Ngew et al.
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QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2021)
Review
Food Science & Technology
Fahimeh Nourbakhsh et al.
Summary: Ochratoxins, especially OTA, are common contaminants in human food. OTA has been proven to be teratogenic, genotoxic, carcinogenic, immunotoxic, and a potent neurotoxin, mainly through oxidative damage to DNA, proteins, and lipids, as well as apoptosis. Further research is needed to fully understand the neurotoxic mechanisms of OTA and develop strategies to reduce its harmful effects.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
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Environmental Sciences
Amene Nematollahi et al.
Summary: A worldwide health concern involves the contamination of fresh meat and meat products such as sausages with potentially toxic elements (PTEs). Research findings from investigations on PTE levels in sausages revealed that the concentrations were generally below permissible limits, except for samples from Nigeria, China, and Turkey which had elevated lead levels. Continuous monitoring of PTEs in such products is recommended to ensure safety.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
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Food Science & Technology
Saber Amiri et al.
Summary: The use of natural additives in food has been increasing, with compounds such as plant extracts and essential oils showing antimicrobial and antioxidant properties. In addition to inhibiting the growth of bacteria and fungi, these compounds also have potential for antioxidant and anticancer effects, enhancing food safety and nutritional value in food products.
ITALIAN JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Khadijeh Jafari et al.
Summary: The study found that the concentrations of aflatoxin M-1 (AFM(1)) in traditional and industrial milk were higher than the EU and Codex standards, posing considerable health risks to consumers.
ITALIAN JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Emine Askan et al.
Summary: This study aimed to determine the main factors influencing consumer consumption preferences based on the quality characteristics of drinking water in different regions. Factors such as physiological and physical quality, chemical quality, and cost advantages of tap water were found to influence consumer preferences. Providing differentiated bottled drinking water, protecting and ensuring access to local water resources with suitable chemical quality characteristics, and maintaining good chemical quality and low cost supply for local water resources can lead to increased consumer satisfaction.
ITALIAN JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Ali Heshmati et al.
Summary: The study evaluated the contamination of aflatoxins in sesame seeds, tahini, and tahini halva collected from the Iranian market, finding the highest prevalence in sesame seeds. While over 10% of the samples exceeded European regulations for aflatoxin levels, the margin of exposure suggested that the intake of these products does not pose a significant cancer risk for adults.
ITALIAN JOURNAL OF FOOD SCIENCE
(2021)
Article
Plant Sciences
Dylan C. Dobbins et al.
Summary: This study aimed to investigate whether plant species of the Aloe genus could act as phytoextractors of heavy metals, and the results showed that Aloe cryptopoda can be a viable phytoextractor of chromium and copper.
SOUTH AFRICAN JOURNAL OF BOTANY
(2021)
Article
Engineering, Environmental
Zhibin Wang et al.
Summary: The addition of 50 mg/L nZVI in the anammox reactor was found to promote the removal of NH4+ and NO2-, increase the relative abundance of AnAOB, and enrich c-di-GMP in the microbial community. This enrichment of c-di-GMP reduced microbial motility and promoted the secretion of extracellular polymers, ultimately aiding the formation of sludge particles in the reactor.
Article
Food Science & Technology
Basaki Tayebeh et al.
Summary: The study found that differences in seed coat color did not significantly impact the antioxidant activity of ethanolic seed coat extract, and the extract showed growth inhibitory properties in pathogenic bacteria regardless of seed coat color.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2021)
Article
Food Science & Technology
Zahra Ameri et al.
Summary: This study investigated the possibility and efficiency of absorbing chromium (VI) ions from polluted solutions using chemically modified adsorbents, finding the optimal conditions for removal and the superior performance of acid and biochar rice bran in wastewater treatment.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2021)
Article
Food Science & Technology
Yajun Zhu et al.
Summary: The study found that among different sterilization methods, pasteurization (PS) was the most effective in maintaining the original sensory quality, texture, and volatile flavor of canned flavor crab meat sauce (FCMS). On the other hand, microwave sterilization (MS) and high temperature sterilization (HTS) significantly decreased the texture and color values of FCMS.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2021)
Review
Food Science & Technology
Thi-Van Nguyen et al.
Summary: Histamine, a toxic metabolite produced in foods with high free histidine levels, can cause poisoning with mild symptoms but high recovery rates. Understanding and controlling histamine formation in food sources is crucial for food producers and consumers, highlighting the importance of prevention and awareness.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2021)
Article
Food Science & Technology
Phannika Tongjai et al.
Quality Assurance and Safety of Crops & Foods
(2021)
Review
Food Science & Technology
Razieh Sadat Mirmahdi et al.
Summary: The article discusses the contamination of environment, food, and feed by different contaminants such as heavy metals and toxins due to industrialization. It highlights biosorption as a low-cost method with good potential for decontamination. The role of dairy starters and probiotics in decontaminating toxins and heavy metals is reviewed, emphasizing their importance in reducing the risks associated with intake of contaminated dairy products.
ITALIAN JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Oluwatosin Ademola Ijabadeniyi et al.
Summary: The study showed that the combination of caffeic and ferulic acids effectively inhibited the growth of E. coli and L. monocytogenes in cold-cut meats, improving the safety of the products.
ITALIAN JOURNAL OF FOOD SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Ezio Ranieri et al.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2020)
Article
Chemistry, Applied
Samir Mohammed Abd-Elghany et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2020)
Article
Environmental Sciences
M. Bali et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCE AND TECHNOLOGY
(2019)
Article
Environmental Sciences
Li-Mei Cai et al.
SCIENCE OF THE TOTAL ENVIRONMENT
(2019)
Article
Agricultural Engineering
Rocio Borges-Argaez et al.
INDUSTRIAL CROPS AND PRODUCTS
(2019)
Article
Environmental Sciences
Monika Jakubus et al.
JOURNAL OF ELEMENTOLOGY
(2019)
Article
Acoustics
Guadalupe Alvarado-Morales et al.
ULTRASONICS SONOCHEMISTRY
(2019)
Article
Chemistry, Multidisciplinary
Minxia Liu et al.
Review
Agriculture, Dairy & Animal Science
M. C. Achilonu et al.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
(2018)
Article
Oncology
Shanshan Wei et al.
Article
Medicine, Research & Experimental
Xian Chen et al.
INTERNATIONAL JOURNAL OF MOLECULAR MEDICINE
(2017)
Article
Chemistry, Applied
Mahmood Naseri et al.
Article
Biodiversity Conservation
Changsheng Qu et al.
HUMAN AND ECOLOGICAL RISK ASSESSMENT
(2012)
Article
Public, Environmental & Occupational Health
Hilko van der Voet et al.
