The role of functional foods in chronic disease management
1.1 Introduction Functional foods are foods that contain physiologically-active components that provide a health benefit beyond basic nutrition [1]. This…
Fermentation technologies used for the production of exopolysaccharides
What are Exopolysaccharides? There are two main types of biopolymers produced by microorganisms that survive extreme conditions. These are the…
Protease inhibitors
1.1 Occurrence Protease inhibitors are present in a variety of living species, including plants, animals as well as microorganisms. However, they…
Acrylamide, a potential carcinogen
1.1 Occurrence Normally, acrylamide is not present in raw food products; however, during thermal processing, it is produced and found…
Listeria species
1.1 Occurrence Members of the genus Listeria are ubiquitous [44]. They can be found on decaying vegetation and in soils, animal feces, sewage,…
The safe food imperative
Although food security has been a problem for many years, especially in developing countries, its achievement requires the understanding and…
Street vended foods are either golden, or an enemy of the people!
Street vended foods are foods that are either prepared on the street or elsewhere, but often sold on the streets…
Effects of COVID-19 on the food industry
As the 2020 COVID‐19 pandemic unfolds, the tremendous emphasis has been focused on food supply chains becoming robust in a time…
Traceability in the food industry
What is the meaning of traceability in food? Traceability is usually the ability to identify the origin of a food,…
Antibiotic residues: How contaminated is our food in Kenya?
All food of animal origin may be potentially contaminated with antibiotic residues. Although meat and eggs may be contaminated with…
