The quality of fresh food of animal origin, as meat, fish, dairy products, and eggs, is pivotal
for consumers and producers; however, due to the action of microorganisms, enzymes, and …

Consumers all across the world are looking for the most delectable and appealing foods,
while also demanding products that are safer, more nutritious, and healthier. Substitution of …

The cultivate method has a significant impact on the quality of fish, such as the accumulation
of nutritive substances, the surface glossiness and so on. Comparison of surface color …

Dairy cream, a common ingredient in various dishes and food products, is susceptible to
rapid microbial growth due to its high water activity (≈ 0.97) and pH (≈ 6.7). Thus, it …

To take advantage of the consistent and automated measurement capability of Computer
Vision Systems (CVS), an initial CVS with inclined imaging of the food object was developed …

An investigation on the impacts of different prebiotics (inulin, galactofructose, soy protein
isolate (SPI), and spirulina) and co-culturing with Lacticaseibacillus paracasei on the …

Kinnow peel powder (KPP) characterization (particle size;< 180 μm, 180–250 μm, and 250–
500 μm) showed that the particle size under 180 μm posses higher bulk density, color value …

The application of cyclodextrins in food technology is extensive due to their unique ability to
form complexes with many bioactive substances. Consumption of dairy products is …

Edible mushrooms are gaining popularity for their rich nutrition, bioactive compounds and
global accessibility. Mushroom spawn, is crucial for successful mushroom growth, impacting …

This study investigates the effects of supplemental carotenoid pigments on growth and color
performance in bighead catfish (Clarias macrocephalus). Two experiments were undertaken …