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Future Foods
Scopus
ISSN 2666-8335 · Elsevier · 987 artikel di indeks
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Artikel Jurnal
More informative or more emotionally charged? An online experiment on the effect of information provision on consumers’ perceptions and acceptance of land-based salmon produced in the UK
Aquacultural industry is undergoing a shift in salmon production with the emergence of land-based recirculated aquaculture systems (RAS). The use of RAS has the potential to farm salmon on land in a sustainable and intensive way, which largely reduces the direct negative impact on marine and wild…
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Artikel Jurnal
Trust before taste: cognitive and affective drivers of cell-based seafood acceptance in Taiwan
Cell-based seafood represents a sustainable alternative to conventional fisheries; however, the determinants of consumer acceptance in nascent markets such as Taiwan remain underexplored. Guided by the cognitive–affective–behavioral framework, this study investigates how environmental…
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Yeast extract as a NaCl replacer in Lavash flat bread: effects on dough rheology, sensory and textural properties, and microbial stability
The high level of dietary salt is a public health concern, motivating development of salt-reduction strategies for staple foods. This study evaluated replacing sodium chloride (NaCl) with yeast extract (YE) at 0%, 25%, 50%, 75%, and 100% of the original NaCl level (1.5 g/100 g flour) in Lavash flat…
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Artikel Jurnal
Exploring mature squash leaves as a raw material for functional beverages
The mature leaves of Cucurbita moschata was explored as raw material for herbal tea. To achieve this, the mineral and phytonutrient content, the antioxidant activity and sensory characteristics of an infusion prepared with 1 g of leaves in 150 mL of boiled water during 5 min were analyzed. The…
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Artikel Jurnal
Towards trustworthy early warning systems: Human-centered explainable AI for food recall classification
Foodborne illnesses and product recalls pose growing public health threats, yet automatic classifiers that label food-recall texts with hazards and products remain opaque “black boxes.” This paper addresses the transparency gap by systematically comparing model-specific (Integrated Gradients…
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Artikel Jurnal
Physics-informed neural network for modeling thermo-induced gelation kinetics of plant proteins
Thermo-induced gelation of plant proteins is a critical functional property governing the textural quality of plant-based foods. Accurate prediction of gelation kinetics across diverse protein types and processing conditions requires models to capture nonlinear temperature dependence and…
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Artikel Jurnal
Food safety of insect and microalgae alternative proteins: IgE cross-reactivity and cytotoxicity evaluation
Edible insects and microalgae are gaining increasing attention as sustainable alternative protein sources due to their high nutritional value and low environmental impact. However, the introduction into human and animal diets requires careful safety evaluation particularly regarding allergenic…
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Artikel Jurnal
Enhancing the gastrointestinal resilience of the candidate probiotic yeast
This study aimed to optimize symbiotic formulation to enhance the gastrointestinal resilience of the candidate probiotic yeast Lachancea thermotolerans DiSVA322 using adynamic simulation model, DYGIST system which simulates sequential gastric emptying, fractionary intestinal filling, bile removal…
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Artikel Jurnal
Sentence-level five-class classification of food-disease relationships in biomedical abstracts: a comparative evaluation of large language models
Synthesizing evidence on food-disease relationships is critical for advancing nutrition science, yet manual curation cannot keep pace with the rapid expansion of the biomedical literature. This study evaluates large language model (LLM)-based approaches for sentence‑level classification of…
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Artikel Jurnal
Chemical hazards in rice processing and AI-assisted prevention and control: a review of formation pathways, health risks, and intelligent mitigation strategies
Chemical contamination in rice processing arises from process-induced compounds (acrylamide, furan, heterocyclic amines), storage-related mycotoxins (aflatoxins), and exogenously introduced substances (additives, packaging migrants, polycyclic aromatic hydrocarbons). Long-term excessive intake is…
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Artikel Jurnal
Nature's minor plants: a multi-dimensional analysis of their integration into European value chains
Addressing the challenges of climate change, economic instability and sustainability in food production requires a shift toward more diversified and resilient agricultural systems. The integration of minor crops, underutilized, neglected, and climate-resilient species, presents a viable strategy…
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How transparency and AI-driven environmental information shape consumer trust and preferences for green food products
Growing consumer concerns regarding the credibility of environmental claims have increased the need for technological solutions that enhance transparency and trust in green food markets. Drawing on the Stimulus–Organism–Response (S-O-R) framework, this study investigates how blockchain transparency…
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Artikel Jurnal
Linking psychophysical perception and prefrontal hemodynamics to characterize umami–spicy flavor interactions
Umami–spicy combinations are widely used in food formulation, yet objective evidence explaining how spiciness modulates umami perception remains limited. Most previous studies have focused on the neural coding of single taste qualities, with limited attention to the mechanisms underlying flavor…
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Artikel Jurnal
Information-driven perception of non-thermal processing technologies in oat-based beverage: Evidence from text highlighting and emotion-based CATA among Swiss consumers
Consumer acceptance of plant-based beverages (PBBs) is increasingly shaped by processing information, particularly for products perceived as healthy and sustainable. This study examined how processing-related information shapes emotional responses, expectations, and acceptance of oat-based…
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Artikel Jurnal
Structural basis of tropomyosin stability and processing-dependent allergenicity in edible insects
Edible insects are increasingly considered promising sustainable protein ingredients in future food systems, but allergen safety remains a major barrier to their wider use. Tropomyosin (TM), a conserved α-helical coiled-coil protein, is one of the most important pan-allergens shared by insects…
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Processing and fermentation effects on kelp flavour: sensory profiles and flavour-active compounds
The kelps Alaria esculenta and Saccharina latissima are promising food ingredients as sources of nutrients and flavours, particularly in the context of a shift towards more plant-based diets. This study investigated the effects of commercially relevant processing steps on the sensory profile of the…
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Finnish consumer perceptions of mycelium-based foods and sensory descriptions of burger patties containing
By utilizing agricultural and industrial side streams, gastronomic mushroom cultivation and mycelium farming have the potential to provide a resource-efficient way of producing nutritious and versatile food ingredients while supporting local livelihoods. Since consumer acceptance of novel…
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Coffee-based matrices as sustainable resources with promising prebiotic and postbiotic properties for the probiotication of the emerging products
Coffee and coffee-derived matrices have attracted increasing attention as sustainable resources for the development of next-generation functional foods because they combine abundant bioactive compounds with opportunities for the valorization of coffee by-products. At the same time, growing consumer…
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Sequence-resolved discovery and cellular validation of immunomodulatory peptides from cricket protein hydrolysate
Cricket protein hydrolysate (CPH) is a promising alternative-protein-derived ingredient, but the active peptide sequences and mechanisms underlying its potential bioactivity remain difficult to define. In this study, CPH was evaluated in LPS-stimulated BV2 microglial cells using an integrated…
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Artikel Jurnal
pH responsive polycaprolactone/polylactic acid/anthocyanin@β-cyclodextrin-metal-organic frameworks films for shrimp freshness monitoring
Traditional packaging systems generally depend on passive preservation approaches and lack the capability for real-time monitoring of food quality changes during storage and distribution. This study introduces a self-indicating polycaprolactone/polylactic acid-based composite films embedded with…