Although synthetic bioactive compounds are approved in many countries for food
applications, they are becoming less and less welcome by consumers. Therefore, there has …

Deoxynivalenol, also known as vomitotoxin, is produced by Fusarium, belonging to the
group B of the trichothecene family. DON is widely polluted, mainly polluting cereal crops …

This review intends to highlight the fact that bread sourdough is a very promising source of
technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota …

Background Food loss and waste (FLW) has been named among the globally critical issues
to be solved both for social and environmental welfare. Food industry has focused on …

Root rot caused by the pathogenic fungi of the Fusarium genus poses a great threat to the
yield and quality of medicinal plants. The application of Agricultural Jiaosu (AJ), which …

Fermented minor grain (MG) foods often have unique nutritional value and functional
characteristics, which are important for develo** dietary culture worldwide. As a kind of …

This study was dedicated to the functionalization of soya press cake (SPC) by
ultrasonication and fermentation to produce wheat bread enriched with okara nutrients …

Food losses in the agri-food sector have been estimated as representing between 30 and
80% of overall yield. The agro-food sector has a responsibility to work towards achieving …

During plant-based drinks production a significant amount of valuable by-products (BPs) is
obtained. The valorization of BPs is beneficial for both the environment and the food …

Mycotoxins are toxic mold metabolites that can adversely affect human and animal health.
More than 400 mycotoxins have been identified so far. Cereals and nuts are the …