Due to the highly infectious virus known as COVID-19 impacting lives of populace, more than any other event in recent memory, there is a pandemic world. In order determine food purchasing behavior and eating habits, preservation techniques source knowledge about COVID-19, 992 consumers living ?stanbul, most populous city Turkey, were surveyed. The questionnaire was disseminated participants via...

Radiation levels and associated risks from exposure to galactic cosmic radiation (GCR) during a Mars mission are currently being assessed to protect the health of astronauts. However, the effects of radiation on food and pharmaceuticals that will be stored inside the vehicle during a 3-year journey outside the protection of the geomagnetosphere have yet to be considered. As a first step, we cal...

The interest in the development of edible and biodegradable films has increased because it is every day more evident that non-degradable materials are doing much damage to the environment. Blends based on different ratios of plasticized poly(vinyl alcohol) (PVA), carboxymethyl cellulose (CMC) and Tannin compound were prepared by solution casting in the form of thin films. Then the blend films w...

A biomolecule namely pyocyanin was isolated from Pseudomonas aeruginosa (BTRY1). It was confirmed by UV-Vis spectrum with absorption maxima at 270 nm and was further characterized using Fourier transform infrared (FTIR) and nuclear magnetic resonance (NMR). Spectroscopy analyses showed the presence of relevant bonds in their respective structures. Although pyocyanin had antihemolytic, antioxida...

The U.S. National Library of Medicine (NLM) has acquired a historical collection of documents, released by the Food and Drug Administration, specifying the Notices of Judgment (NJs) against manufacturers of adulterated or misbranded food, drugs and cosmetics. These documents, consisting of 70,000+ pages containing more than 65,000 NJs, are to be preserved and made accessible over the long term ...

Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can...

The regeneration of structural biopolymers into micelles or nanoparticles suspended in water has enabled the design of new materials with unique and compelling properties that can serve at the interface between the biotic and the abiotic worlds. In this study, we leveraged silk fibroin quintessential properties (i.e. polymorphism, conformability and hydrophobicity) to design a water-based prote...

Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to...

Traditional food processing approaches like cooking, freezing, refrigeration and blanching are commonly known methods and are generally used by the people in their homes. However, in the food processing industries these techniques are combined with other processing operations with the help of several contemporary process-technology plants by using different technical prospects that are not comm...