Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due
to growing concerns about the adverse effects of excessive NaCl consumption, how to …

Pickering emulsion (PE) technology effectively addresses the issues of poor compatibility
and low retention of hydrophobic active ingredients in food packaging. Nonetheless, it is …

Nanoplastics (NPs) induce nephrotoxicity in mammals, but an understanding of the potential
mechanism or amelioration strategies is lacking. Herein, we established the polystyrene …

Fish products suffer Pseudomonas-causing spoilage quickly during refrigeration storage,
which could be solved by applying edible coating derived from nanoemulsified clove …

In this work, Zirconium-based metal–organic frameworks (MOFs), UiO-66-NH 2, were
designed as loading carriers for thymol and carvacrol and added into chitosan to construct …

Essential oil components have antifungal preservative effects, but are only effective
individually at relatively high concentrations that can degrade the sensory quality of foods …

The primary postharvest diseases of kiwifruit are blue and gray mold which are caused by
Penicillium expansum and Botrytis cinerea, respectively, and result in serious economic …

Dual-platform metabolomics combined with multivariate data analysis was used to
investigate the effects of adding fish gelatin (FGH) at different degrees of hydrolysis (DH) on …

Essential oils (EOs) have been proved as natural food preservatives because of their
effective and wide-spectrum antimicrobial activity. They have been extensively explored for …

The purpose of this study was to investigate the antibacterial effect and mechanism of
cinnamaldehyde on Bacillus cereus spores in ready-to-eat beef. The colour difference and …