Bread as a staple food has been predominantly prepared from refined wheat flour. The
world's demand for food is rising with increased bread consumption in developing countries …

A growing urban population and dietary changes increased wheat import bills in Africa to
9% per year. Though wheat production in the continent has been increasing over the past …

In Africa, local foods produced from local food crops have social, economic, cultural,
religious, moral, spiritual, symbolic, ethical, environmental, psychological, physiological …

A strategy to develop a nutrient-rich hybrid food using rice grains functionalized with
nanocoating and bovine cells for a sustainable food system is reported. Rice grains are safe …

Abstract 'One health'(OH) is a cross-sectoral approach that addresses human, plant, animal,
and environmental health problems. The initiative stems from recognition of the convoluted …

Complementing traditional food processing techniques with emerging ones like three-
dimensional (3D) food printing can re-innovate the derived products as more consumer …

Biodiversity provides ecosystem services, which are the basis for healthy ecosystems that
support life. These services could either be supporting, provisioning, cultural, or regulating …

Retrogradation is defined as the recrystallization or realignment of amylose and amylopectin
chains upon cooling of gelatinization starch gels. The storage conditions such as the storage …

This review aims to provide a comprehensive acumen of food spoilage mechanisms,
foodborne diseases, and the commercial dimensions of food preservation and processing. It …

The Alternaria mycotoxins such as alternariol (AOH), alternariol monomethyl ether (AME),
and tentoxin (TEN) are mycotoxins, which can contaminate cereal-based raw materials …