2024 Volume 3, Issue 2
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Aronia melanocarpa is rich in anthocyanins and regarded as the third generation "fruit of the future". How to choose a better processing technology to obtain high quality Aronia melanocarpa juice products? This study provides a brief answer to this question by selecting the most significant processing step in the juice production-the sterilization. The cover shows readers the image of Aronia melanocarpa and its juice in a fresh and aesthetic style, and the molecular formulas of the major anthocyanins contained in the juice. It guides readers to pay attention to the high-value nutritional processing of juice, and promoting the industrial production of high-quality Aronia melanocarpa juice.
Food Innovation and Advances 3(2): 64−74 doi: 10.48130/fia-0024-0008
Saccharomyces cerevisiae, a preeminent microorganism, is extensively utilized in a variety of sectors including the food industry, human health, life sciences, environmental protection, and animal husbandry. This study provides an in-depth exploration of the robust functionalities of Saccharomyces cerevisiae in the fabrication of fermented foods, supplementation of micronutrients, synthetic biology, and as a feed additive, while also examining the merits and demerits of its applications. The cover design, conceptualized as an integration of science and nature, offers a comprehensive perspective on the multifunctionality of Saccharomyces cerevisiae, guiding readers to profoundly understand the contemporary allure of this ancient microorganism and promoting its innovative applications in relevant fields.
Food Innovation and Advances 3(2): 167−180 doi: 10.48130/fia-0024-0016
