Manuka honey (MH) is a highly prized natural product from the nectar of Leptospermum
scoparium flowers. Increased competition on the global market drives MH product …

Adequate heat treatment of raw milk is required to guarantee microbiological safety, but
there is a huge variation in the heat load of different categories of heat-treated milk due to …

The aim of this study was to assess the possibility of shaping properties of beers at the stage
of brewing wort production with the use of various types of special malts (chocolate pale …

Bread is a food of global importance for nutrition. Therefore, contaminants from the heat
treatment of bread may be considered a potential health issue. In this study, 5 …

Distichochlamys citrea MF Newman (commonly known as “Black Ginger”) is an endemic
plant to Vietnam and has been extensively exploited by folk medication for treatments of …

Byproducts of the processing of foods are usually non‐edible residues that are typically
discarded, even though they contain large amounts of natural polymers with great potential …

It is only recently that fermentation has been facing a dynamic revival in the food industry.
Fermented fruit-based beverages are among the most ancient products consumed …

Dried Prunus spinosa fruits (sloes) are folk phytotherapeutics applied to treat chronic
inflammatory disorders. However, their pharmacological potential, activity vectors, and …

The current work puts forward a turn-off ratiometric upconversion fluorescence nanosensor
for the quantification of furfural (FUR). Upconversion nanoparticles (UCNPs) containing Y …

Honey is thought to be a food source with indefinite shelf life-this statement is questioned in
present work by analysing the 5-hydroxymethylfurfural (HMF) content of a unique series of …