'Quality Assurance and Safety of Crops & Foods' is a peer-reviewed journal publishing research and review papers associated with the quality and safety of crops
Joined November 2017
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Lotus seeds’ unique aroma comes from specific volatile compounds. Rapid detection with headspace-gas chromatography improves quality control and product development.
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#FoodQuality #FoodSafety #AgriResearch #FoodTesting #QualityAssurance
Sprouted cowpea starch varies by variety, improving digestibility and nutrition. Ideal for healthier, functional food applications.
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#FoodQuality #FoodSafety #AgriResearch #FoodTesting #QualityAssurance
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Perilla frutescens essential oil shows promising anti-inflammatory effects in zebrafish models. Could this natural oil be a future tool for inflammation management?
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#FoodQuality #FoodSafety #AgriResearch #FoodTesting #QualityAssurance
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In corn tortilla production, lime treatment (calcium hydroxide) improves pH, texture, flavor, and shelf life, helping make tastier and longer-lasting tortillas.
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#FoodQuality #FoodSafety #AgriResearch #FoodTesting #QualityAssurance
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Health tip: Optimal moisture in wheat grains improves texture, processing, and flour quality, making baked goods healthier and better.
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#FoodQuality #FoodSafety #AgriResearch #FoodTesting #QualityAssurance
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Unlocking banana flower’s potential! Taguchi-optimized ultrasound extraction boosts bioactive compounds, turning banana inflorescence into a functional food powerhouse.
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#FoodQuality #FoodSafety #AgriResearch #FoodTesting #QualityAssurance
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Boost gluten-free bread with black chickpea flour by adding plant powders – more nutrients, better texture, and tastier bites!
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#FoodQuality #FoodSafety #AgriResearch #FoodTesting #QualityAssurance
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Extraction of antioxidants from Vachellia caven fruit using supercritical CO₂ enhances nutritional value of oils and supports protection against oxidative stress.
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#FoodQuality #CropQuality #QualityControl
Peanuts naturally contain resveratrol, a powerful antioxidant that may help reduce harmful aflatoxin accumulation—improving both safety and health benefits.
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#FoodQuality #CropQuality #QualityControl
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Mitragyna speciosa leaves from Northern Thailand show key phytochemical and biofunctional compounds via LC-QToF-MS analysis, indicating potential antioxidant and antimicrobial properties for future research.
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The colour of onions and the sowing method used can significantly influence their phytochemical composition, antioxidant potential, and bulb mass—affecting both nutritional value and overall crop quality.
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#FoodQuality #CropQuality
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Milk fermentation goes beyond yoghurt and cheese—enhancing bioactive compounds, flavour, safety, and health benefits while shaping microbial activity and product quality challenges.
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#FoodQuality #CropQuality #QualityControl
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Dietary fiber supports gut health, reduces inflammation, and may help prevent chronic diseases like diabetes and heart disease.
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#Fiber #GutHealth #Nutrition #Research
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Proofman-LMTIA enables rapid detection of wheat in starch products, improving food safety and allergen control, especially for gluten-sensitive consumers.
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#FoodSafety #GlutenTesting #FoodQuality #Research
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Heavy metal stress in Chinese cabbage (Brassica chinensis L.) can reduce growth and increase harmful metal accumulation, highlighting the need for safe cultivation practices.
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#FoodSafety #HeavyMetals #CropQuality #Research
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Butterfly pea flower extract stability can be improved using Colloidal Gas Aphrons (CGA) with Tween-20, preserving its color and nutrients for food and wellness use.
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#ButterflyPea #FoodScience #NaturalColorants #Research
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Lentil-based composite flours offer high nutrition and functional properties, making them promising ingredients for healthier, versatile food products.
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#Lentils #FoodInnovation #Nutrition #FoodScience
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Silicic acid and potassium bicarbonate improve strawberry quality under rhizosphere cooling systems, enhancing nutrient uptake and fruit development.
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#Strawberry #FoodQuality #AgriResearch #FoodScience
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Colored wheat varieties can improve mineral intake and influence glycemic response in whole wheat bread, supporting better nutritional value.
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#Wheat #Nutrition #FoodScience #Research
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The specialty coffee Coffea arabica “Pluma” is being studied using microstructural analysis to preserve its quality, authenticity, and unique flavor profile.
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#Coffee #FoodQuality #AgriResearch #FoodScience
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