A review of up to 90 articles on the microorganisms associated with important artisanal or
traditional beverages in Nigeria was carried out. This resulted in an overview of the …

Contamination of foods by fungi and subsequent synthesis of mycotoxins in situ is a global
menace. This is attributed to biotic and abiotic factors. There are several reported incidences …

Use of carbon dots (CDs) in combination with aqueous chitosan solution to extend shelf life
and improve stability of soy milk was investigated. Soy milk samples with chitosan solution …

Abstract Aflatoxin B 1 (AFB 1) is the greatest toxic aflatoxin, contaminating a substantial
portion of the global food supply. In this work, the effects of nanoparticles (NPs) type (ZnO …

Use of carbon dots (CDs) combined with radio frequency (RF) was applied to pasteurize and
reduce the microorganism population in order to improve the quality of boiled gansi dish …

This paper gives an overview of the benefits, public health hazards and risks associated with
fish consumption. The comprehensive data regarding the environmental occurrence and …

Phenylketonuria (PKU) is a hereditary disease caused by the deficiency of phenylalanine
(Phe) hydroxylase enzyme or its cofactor tetrahydrobiopterin. Treatment involves a Phe …

Beverages are used to quench thirst, and are taking with snacks as lunch in some countries.
In many developing countries, beverages are commonly produced from cereals and starchy …

This study examined the effect of different preservatives on the shell-life of soymilk stored at
different temperatures. The utilization of soybean for the production of soy milk was studied …

This study was conducted to investigate the effect of soybean varieties and processing
methods on the nutritional and sensory properties of soymilk. Three varieties of soybean …