Advances in the application of functional nanomaterial and cold plasma for the fresh-keeping active packaging of meat.

Autor: Umair M; College of Pharmacy Shenzhen Technology University Shenzhen China.; Department of Food Science and Technology, College of Chemistry and Environmental Engineering Shenzhen University Shenzhen China., Sultana T; College of Public Administration Nanjing Agriculture University Nanjing China., Xun S; College of Pharmacy Shenzhen Technology University Shenzhen China., Jabbar S; National Agricultural Research Centre (NARC) Food Science Research Institute (FSRI) Islamabad Pakistan., Riaz Rajoka MS; Department of Food Science and Technology, College of Chemistry and Environmental Engineering Shenzhen University Shenzhen China., Albahi A; National Food Research Centre, Khartoum Ministry of Agriculture and Natural Resources Khartoum Sudan., Abid M; Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah, Arid Agriculture University Rawalpindi Pakistan., Ranjha MMAN; Institute of Food Science and Nutrition, University of Sargodha Sargodha Pakistan., El-Seedi HR; Department of Chemistry, Faculty of Science Islamic University of Madinah Madinah Al Madinah Al Munawwarah Saudi Arabia.; International Research Center for Food Nutrition and Safety Jiangsu University Zhenjiang China., Xie F; School of Engineering Newcastle University Newcastle upon Tyne UK., Khan KUR; Department of Pharmaceutical Chemistry, Faculty of Pharmacy The Islamia University of Bahawalpur Bahawalpur Pakistan., Liqing Z; Department of Food Science and Technology, College of Chemistry and Environmental Engineering Shenzhen University Shenzhen China., Zhendan H; College of Pharmacy Shenzhen Technology University Shenzhen China.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2023 Jul 09; Vol. 11 (10), pp. 5753-5772. Date of Electronic Publication: 2023 Jul 09 (Print Publication: 2023).

Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety.

Autor: Shafique B; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan., Ranjha MMAN; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan., Murtaza MA; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan., Walayat N; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China., Nawaz A; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China., Khalid W; Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan., Mahmood S; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan., Nadeem M; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan., Manzoor MF; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528011, China., Ameer K; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan., Ibrahim SA; Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA.

Publikováno v: Microorganisms [Microorganisms] 2022 Dec 28; Vol. 11 (1). Date of Electronic Publication: 2022 Dec 28.

Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals.

Autor: Arshad RN; Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor 81310, Malaysia., Abdul-Malek Z; Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor 81310, Malaysia., Roobab U; School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China., Ranjha MMAN; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan., Režek Jambrak A; Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia., Qureshi MI; Faculty of Technology Management and Technopreneurship, Technical University of Malaysia, Malacca 75300, Malaysia., Khan N; UNIKL Business School, Universiti Kuala Lumpur, Malaysia., Manuel Lorenzo J; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain.; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense 32004, Spain., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.

Publikováno v: Food chemistry: X [Food Chem X] 2022 Nov 17; Vol. 16, pp. 100516. Date of Electronic Publication: 2022 Nov 17 (Print Publication: 2022).

Anti-inflammatory potential of stevia residue extract against uric acid-associated renal injury in mice.

Autor: Mehmood A; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing, China.; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Department of Food Science and Technology, University of Haripur, Haripur, Pakistan., Althobaiti F; Biotechnology Department, College of Science, Taif University, Taif, Saudi Arabia., Zhao L; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing, China., Usman M; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing, China.; Department of Food Science and Technology, Riphah International University Faisalabad, Punjab, Pakistan., Chen X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Alharthi F; Biological Department, College of Science, Taif University, Taif, Saudi Arabia., Soliman MM; Clinical Laboratory Sciences Department, Turabah University College, Taif University, Taif, Saudi Arabia., Shah AA; Department of Food and Nutrition, University of Helsinki, Helsinki, Finland., Murtaza MA; Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan., Nadeem M; Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan., Ranjha MMAN; Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan., Wang C; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing, China.

Publikováno v: Journal of food biochemistry [J Food Biochem] 2022 Oct; Vol. 46 (10), pp. e14286. Date of Electronic Publication: 2022 Aug 05.

Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle.

Autor: Rakha A; National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan., Mehak F; National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan., Shabbir MA; National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan., Arslan M; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Ranjha MMAN; Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan., Ahmed W; National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan., Socol CT; Department of Genetics, University of Oradea, Oradea, Romania., Rusu AV; Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania.; Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania., Hassoun A; Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France.; Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France., Aadil RM; National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan.

Publikováno v: Frontiers in nutrition [Front Nutr] 2022 Sep 20; Vol. 9, pp. 1002619. Date of Electronic Publication: 2022 Sep 20 (Print Publication: 2022).