Highlights•Postharvest chilling injury (PCI) is underreported and understudied, but
undoubtedly leads to extensive postharvest loss and waste.•PCI symptoms vary among …

Food quality and food composition play key roles in human health. Food may contain
harmful ingredients apart from the basic ingredients beneficial to our body. A harmful group …

Surge in consumption of healthy and safe foods has challenged researchers to develop
sensitive, precise, robust detection and quantification of food contaminants like acrylamide …

Repeated acrylamide (ACR) exposure in experimental animals and humans causes
variable degrees of neuronal damage. Because of its unique features, several green …

Acrylamide alleviation in food has represented as a critical issue due to its neurotoxic effect
on human health. L-Asparaginase (ASNase, EC 3.5. 1.1) is considered a potential additive …

Acrylamide (AA), as a food-borne toxicant, is created at some stages of thermal processing
in the starchy food through Maillard reaction, fatty food via acrolein route, and proteinous …

Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed
during thermal process via Maillard reaction. In order to find innovative ways to diminish …

Potato (Solanum tuberosum L.) is one of the main tuber crops that contribute to global food
security. Fertilizer is an important input for potato production. However, potato productivity is …

The colorimetric sensor array real-time monitoring system with multivariate analysis was
established for discrimination of potato varieties with different types and degrees of …

Southern Chile native potatoes are an interesting raw material to produce novel snacks like
colored potato chips. These novel products should be comprehensively evaluated for the …