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Journal of Food Quality
Scopus
ISSN 0146-9428 · Wiley · 1.635 artikel di indeks
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Artikel Jurnal
The Fragrance of Time and Terroir: How Tree Age and Cultivar Shape the Aroma Profile of Phoenix Dancong Tea
The aroma of Phoenix Dancong tea is central to its sensory quality and market value, yet its molecular basis remains insufficiently understood. In this study, we employed GC–IMS to systematically characterize the volatile profiles of Dancong teas across five tree-age stages (10–400 years) and 11…
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Artikel Jurnal
Tracing the Role of Bioactive Ingredients in Encapsulation Techniques for Sustainable Foods: A Bibliometric Analysis
This comprehensive study investigates the complex realm of encapsulation techniques and bioactive ingredients, particularly in the context of sustainable foods, through a detailed bibliometric analysis that captures the essence and evolution of research in this crucial field. We compiled a…
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Artikel Jurnal
The Effect of Nanoliposomes of Achillea millefolium Essential Oil on the Shelf Life of Fresh Beef at Refrigerated Storage
Nanoencapsulation of essential oils (EOs) improves their solubility, stability, and bioavailability. This research aimed to prepare nanoliposomes containing 1% and 2% yarrow (Achillea millefolium) EO and their effect on the shelf life of fresh beef at refrigerated storage. Nanoliposome properties…
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Artikel Jurnal
Gas Permeation as the Nexus of Food Safety and Sustainability in the Packaging Industry
Gas permeation plays a central role in food packaging by directly influencing food safety, product quality, and shelf life, while simultaneously shaping sustainability outcomes within the packaging industry. This review examines the fundamental mechanisms of gas permeation through packaging…
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Artikel Jurnal
Assessment of Microbial Hazards and Their Risk Analysis in Six Popular Street Foods of Dhaka City
Street food and ready-to-eat (RTE) salad items are an integral part of the food culture in Bangladesh. In developing countries, people like foods that do not require further processing before consumption as they are viewed as attractive, nutritious, convenient, and inexpensive. According to the…
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Artikel Jurnal
Adulteration Detection of Yak Meat Based on Near-Infrared Spectroscopy and Chemometrics
Near-infrared spectroscopy (NIRS), which leverages molecular absorption of infrared light, possesses strong “fingerprint” identification capabilities. It has become an indispensable tool in compound identification, molecular structure analysis, and quantitative analysis. In recent years, NIRS…
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Artikel Jurnal
Biopolymer-Based Encapsulation Approach: The Effect of Sea Buckthorn (Hippophae rhamnoides L.) Oil Carried by Chitosan on Fish Fillet Quality
In this study, the effects of chitosan (Ch) coatings encapsulated using an ultrasonic emulsification method with sea buckthorn (Hippophae rhamnoides L.) essential oil (HrEo) on the shelf life and quality parameters of rainbow trout (Oncorhynchus mykiss) fillets, in terms of microbiological…
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Artikel Jurnal
Influence of Pretreatment and Particle Size Modification on Proximate Composition and Physicofunctional Properties of Soymilk By-Product (Okara)—A Proof-of-Concept Study
The study investigated the effects of pretreatment and particle size on the proximate composition and physicochemical properties of soymilk residue (okara). A 3 × 3 factorial design involving three processes (fermentation, steaming and no treatment) and three sieve sizes (125, 154 and 180 μm) were…
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Artikel Jurnal
Exploring the Use of Acorn Flour in Gluten-Free Bread Applications: Product Quality and In Vitro Starch Digestibility
Acorn flour (AF) is a sustainable ingredient with the potential to improve the environmental sustainability of gluten-free (GF) bread by diversifying the sources of raw materials, supporting biodiversity, and reducing reliance on conventional cereal grains. This study investigated the partial…
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Artikel Jurnal
A Bird’s View on Food Science and Technology Priorities for Society
The society’s primary need is food, for which food science and technology (FST) provides a scientific basis. Food should be available, accessible and affordable for all, at any time, even amid planetary and societal challenges. One may thus ask, ‘how can food science and technology most efficiently…
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Artikel Jurnal
Chemical Profiling of Californian Walnuts (Juglans regia L.) of Chandler, Howard, and Tulare Varieties
California walnuts are primarily dominated by three cultivars: Chandler, Howard, and Tulare. To thoroughly compare their quality and analytical methods for classification, we sourced these cultivars from multiple growers, collected them during two collection years, and evaluated their lipid and…
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Artikel Jurnal
1H NMR-Based Metabolomic Profiling and Chemometric Discrimination of Brazilian Olive Oils From Rio Grande do Sul: First Characterization of a New Extra Virgin Olive Oil Frontier
Extra virgin olive oil (EVOO) is a high-value product whose quality is closely linked to composition, making it vulnerable to fraud and mislabeling. Rapid, nondestructive tools are therefore needed to support authenticity assessment. Despite the expansion of olive cultivation in Brazil, there is no…
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Artikel Jurnal
Fatty Acid Composition; Skeletal Muscle Expression of DGAT1, FABP4, and IGF1; and Protein–Protein Interaction Networks in Merino, Akkaraman, and Kivircik Sheep Breeds
Sheep production is a major component of the global livestock sector, and understanding breed-related differences in muscle fatty acid composition and nutritional lipid value is important for modern production systems. This study investigated the relationship between the fatty acid composition of…
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Artikel Jurnal
Calcium Chloride and Putrescine Applied at Three Fruit Development Stages Improve the Quality of “Spring Crest” Peaches
Peach is a widely cultivated and consumed fruit; however, its yield improvement remains limited, and its shelf life is short due to its climacteric nature. Preharvest applications of putrescine (PUT) and calcium chloride (CaCl2) are not widely practiced for improving fruit quality. The study aimed…
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Artikel Jurnal
A Focus on Consumer Understanding of Food Safety and on the Role of the Social Media
This research examines how consumers perceive food safety, particularly emphasizing how social media are associated with perceptions and behaviors. An online cross-sectional survey was conducted with a sample of Italian participants (n = 505), evaluating, among others, sociodemographic factors, the…
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Artikel Jurnal
Analysis of Volatile Components and Quality Evaluation of Green Mandarin Tea From Different Sources Based on GC-MS
To evaluate the suitability of different citrus varieties for making green mandarin tea and thus expand its raw-material base, immature fruits of Chachiensis (Citrus reticulata blanco cv. Chachiensis), Ponkan (Citrus reticulata blanco cv. Ponkan), Quju (Citrus reticulata “Quju”), Yuzu (Citrus junos…
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Artikel Jurnal
A Quantitative Descriptor for Chalky and Discoloration Damage in Rice Grains
The quality assessment of chalky and discolored rice grains is often limited to either subjective methods or single-value metrics that fail to capture the finer details of these damages. Despite being detectable and rich in visual features, there is a lack of a quantitative framework for…
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Artikel Jurnal
Improving Food Safety Through the Implementation of Hazard Analysis and Critical Control Points (HACCP) in Conjunction With the Failure Mode and Effects Analysis (FMEA) Model in a Croissant Production Factory in Iran: A Case Study
The Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying, assessing, and controlling hazards at all stages of food production. Failure Mode and Effects Analysis (FMEA) is a systematic methodology for enhancing system reliability and operational performance by…
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Artikel Jurnal
Evaluating Physicochemical Parameters and Microbial Communities of Functionalized in Fermented Milk
This study evaluated the quality and microbial composition of commercial fermented dairy products marketed with functional claims by integrating physicochemical analyses, microbial viability assays, and 16S rRNA gene sequencing. A total of 74 commercial samples of yogurt, fermented milk, and kefir…
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