MONITORING OF CALCIUM CONTENT OF RAW COW MILK by Ye. S. Kandinskaya, S. V. Redkin, G. V. Chebakova

“…Milk is a natural food product that is unique in its nutritive value and signifcance for human organism. …”
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Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus by Haiying Zeng, Anran Zhu, Shengling He, Mingjun Wu, Muhammad Mazhar, Anyan Wen, Na Liu, Likang Qin, Song Miao

“…The development and utilization of this kind of oil will be beneficial as a food, food ingredient, nutritional supplement, or natural food antioxidant to promote good health function.…”
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Comparative analysis of Proximate and Anti-fungal Activities on Palm Oil Treated Ash Extracts of Musa sapientum and Musa paradisiaca Peels collected from Local Market in Akwa Ibom... by I. D. Uffia, O. E. Udofia, M. E. Bassey, R. O. Esen, E. J. Egong, O. D. Akan

“…Their anti-fungal activities show they could be used as natural food preservatives or therapeutic agents in fungal disease conditions. …”
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Complex biochemical characteristics of <i>Coriandrum sativum</i> L. by T. V. Khmelinskaya, A. E. Smolenskaya, A. E. Solovyeva

“…The feasibility of using coriander as a natural food additive is due to its high antioxidant activity. …”
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Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage by Onur Guneser

“…Assessment of the storage stability of betalains added to food during processing is crucial to estimate the shelf-life of colored food products and the potency of natural food colorants. The stability of beetroot betalains in yogurt during storage was evaluated in this study. …”
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Antimicrobial Effectiveness of Clove Oil in Decontamination of Ready-to-Eat Spinach (<i>Spinacia oleracea</i> L.) by Abigail A. Armah, Kelvin F. Ofori, Kenisha Sutherland, Emmanuel Otchere, Winter A. Lewis, Wilbert Long

“…Due to an increased demand for natural food additives, clove oil was assessed as a natural alternative to chemical disinfectants in produce washing. …”
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Development of a Multifunctional Chitosan-Based Composite Film from Crab Shell (<i>Portunus segnis</i>) and Algae (<i>Ulva lactuca</i>) with Enhanced Antioxidant and Antimicrobial... by Imen Zaghbib, Johar Amin Ahmed Abdullah, Alberto Romero

“…This study investigates the application of <i>Ulva lactuca</i> macroalgae powder (ULP) as an active additive in crab (<i>Portunus segnis</i>) chitosan-based films for natural food packaging. Films with ULP concentrations of 0.5, 1.5, and 2.5% were prepared using a solvent-casting method with glycerol as a plasticizer. …”
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Plant-Derived Compounds in Hemp Seeds (<i>Cannabis sativa</i> L.): Extraction, Identification and Bioactivity—A Review by Virginia Tanase Apetroaei, Daniela Ionela Istrati, Camelia Vizireanu

“…The growing demand for plant-based protein and natural food ingredients has further fueled interest in exploring hemp seeds (<i>Cannabis sativa</i> L.) as a sustainable source of and nutrition. …”
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Determination of Punicalagins Content, Metal Chelating, and Antioxidant Properties of Edible Pomegranate (Punica granatum L) Peels and Seeds Grown in Morocco by Talal Sabraoui, Taleb Khider, Boubker Nasser, Rabiaa Eddoha, Abderrahman Moujahid, Maryam Benbachir, Abdelkhalid Essamadi

“…According to achieved results, high antioxidant capacity of pomegranate extracts, especially peel, shed light to further use as natural food preservatives. Pomegranate peel could be used for the fortification of food with fiber by introducing it in dietary, as well as in health applications due to its higher antioxidant capacity.…”
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Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives by Stephany Carolina Terán-Rivera, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-Martínez, Martín Esqueda-Valle, Félix Joel Ibarra-Arias, Armida Sánchez-Escalante, Rey David Vargas-Sánchez

“…Recovering these metabolites offers a sustainable strategy to obtain natural food additives. Based on the above, this study aimed to determine the effect of the aqueous extract obtained from maceration and fungal fermented coffee silverskin (CSS) on ground pork meat’s oxidative and microbiological stability. …”
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Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka by P. G. T. Dilrukshi, Helani Munasinghe, A. Buddhika G. Silva, P. G. S. M. De Silva

“…Synthetic food colours have been increasingly used than natural food colours by food manufacturers to attain certain properties such as low cost, improved appearance, high colour intensity, more colour stability, and uniformity. …”
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Food preferences of fish in integrated multi-trophic aquaculture freshwater ponds based on fatty acids and stable isotopes by Nahon Sarah, Jaeger Christophe, Menniti Christophe, Roucaute Marc, Kerhervé Philippe, Mortillaro Jean-Michel, Aubin Joël

“…The δ13C and δ15N values of fish confirmed that they mainly fed on pellets, but the diet of roach and rudd also contained natural food sources. In the E ponds, fatty acid profiles of carp, roach and rudd slightly differed but their δ13C and δ15N values were similar. …”
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Implementing a rapid geographic range expansion - the role of behavior changes by Logan, Corina, McCune, Kelsey, LeGrande-Rolls, Christa, Marfori, Zara, Hubbard, Josephine, Lukas, Dieter

“…They are behaviorally flexible and highly associated with human-modified environments, eating a variety of human foods in addition to foraging on insects and on the ground for other natural food items. They offer an opportunity to assess the role of behavior change over the course of their expansion. …”
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Ecological Insights, and Fin Fish Diversity in Carps Spawning Grounds: Case Studies from the Surma River and Tanguar Haor, Bangladesh by Kazi Rabeya Akther, Mohammad Amzad Hossain, Sohel Mian, Nirmal Chandra Roy

“…The study found that both the Surma River and Tanguar haor offer ideal conditions for carp spawning due to factors such as water quality, natural food availability, habitat suitability, and favorable climatic conditions. …”
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Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals by Maksim A. Sukhov, Tatiana M. Giro, Sergey V. Kozlov, Irina V. Ziruk

“…Natural food additives can fortify meat products. Bee pollen, also known as beebread or ambrosia, contains amino acids, carbohydrates, vitamins, minerals, enzymes, etc. …”
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Ferula communis leaf extract: antioxidant capacity, UHPLC–MS/MS analysis, and in vivo and in silico toxicity investigations by Imad Ed-Dahmani, Mohamed El Fadili, Ghizlane Nouioura, Fahd Kandsi, Yassine El Atki, Hatem A. Abuelizz, Raffaele Conte, Fatima Zahra Lafdil, Abdeslam Taleb, Abdelfattah Abdellaoui, Mustapha Taleb

“…Thus, this study demonstrates that this plant has a wide range of applications, including natural food preservatives, pharmaceuticals, and cosmetics, as evidenced by ongoing research.…”
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Preparation, Purification, Identification and Anti-lipid Oxidation of Kidney Bean Skin Polyphenols by Lilan SUN, Kun WANG, Youliang ZHANG, Ruokun WANG, Feng ZUO

“…In conclusion, kidney bean skin polyphenols had strong antioxidant properties and potential as a safe natural food antioxidant.…”
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Heterologous Expression and Adaptive Evolution of ε-Poly-lysine Synthase Gene in <i>Corynebacterium glutamicum</i> by Long Pan, Yihang Chen, Aimei Liao, Yinchen Hou, Jihong Huang

“…The recombinant <i>C. glutamicum</i> constructed in this study can significantly shorten the fermentation cycle, reduce bacterial volume and the synthesis of secondary metabolites, which is beneficial for the separation and purification of products, thereby further reducing the production cost of ε-PL and accelerating the process of replacing chemical food preservatives with natural food preservatives.…”
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NUTRITIONAL AND OIL PROFILE OF THE SEEDS OF SESAMUM INDICUM L. AND VITELLARIA PARADOXA C. F. GAERTN. by Ibrahim Umar KARAYE, Sule Aliyu ANKA, Musa Tanko MUHAMMAD, Shafi’u Isma’ila ADILI, Muhammad Hannatu LAWAL

“…The two studied seed types are endowed with natural food reserves and other much needed raw materials that could have industrial application making the seeds as formidable ingredients required for use by man.…”
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Multifunctional dietary approach reduces intestinal inflammation in relation with changes in gut microbiota composition in subjects at cardiometabolic risk: the SINFONI project by Hugo Hornero-Ramirez, Arianne Morissette, Bruno Marcotte, Armelle Penhoat, Béryle Lecomte, Baptiste Panthu, Jacob Lessard Lord, Florence Thirion, Laurie Van-Den-Berghe, Emilie Blond, Chantal Simon, Cyrielle Caussy, Nathalie Feugier, Joël Doré, Philippe Sanoner, Alexandra Meynier, Yves Desjardins, Geneviève Pilon, André Marette, Patrice D. Cani, Martine Laville, Sophie Vinoy, Marie-Caroline Michalski, Julie-Anne Nazare

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