Simple Summary Entomophagy has a long and rich history in human culture. In fact, insects
have been a part of human diets for thousands of years, with evidence of their consumption …

As people become increasingly health conscious, consumers are increasingly becoming
aware of the potentially negative impact of synthetic preservatives on their health …

Essential oils (EOs) are a class of natural products that exhibit potent antimicrobial
properties against a broad spectrum of bacteria. Inhibition diameters (IDs) and minimum …

Deterioration of perishable foods due to fungal contamination and lipid peroxidation are the
most threatened concern to food industry. Different chemical preservatives have been used …

Essential oils (EO) are compounds synthesized by plants as secondary products and are a
complex mixture of volatile molecules. Studies have demonstrated their pharmacological …

Aromatic plants and their essential oils have shown beneficial effects on the cardiovascular
system and, therefore, are potential raw materials in the development of functional foods …

Food-borne pathogenic bacteria are a major public health concern globally. Traditional
control methods using antibiotics have limitations, leading to the exploration of alternative …

Plants have proven to be important sources for discovering new compounds that are useful
in the treatment of various diseases due to their phytoconstituents. Clove (Syzygium …

Piper acutifolium Ruiz & Pav is known as “matico” and belongs to the Piperaceae family, and
in Peru it is traditionally used as an infusion or decoction to ameliorate wound healings or …

Food additives are employed in the food industry to enhance the color, smell, and taste of
foods, increase nutritional value, boost processing efficiency, and extend shelf life …