Algeria's recombined pasteurized milk production faces quality and shelf-life challenges due to spore-forming bacteria and their biofilms, impacting hygiene in local dairy plants. The management of spore transfer from dairy powder exporters to importers in developing countries, along with its associated challenges and future possibilities, is thus presented.The presence of spore-forming bacteria represents a safety issue in the milk powder supply chain.Milk powder's spore-forming bacterial presence poses a significant safety concern.The primary goal of this study involves incorporating beetroot and black carrot into the fermentation process for green table olives to enrich them with anthocyanins and, subsequently, augment their functional attributes. Considering fermentation time, vegetable type, and vegetable concentration as process parameters, a complete factorial design was established. Both olive and brine sample compositions were scrutinized for chemical and microbiological alterations. Olive phenolic compounds migrated into the brine during fermentation, accompanied by the dispersion of anthocyanins from black carrots and beetroot into both olive flesh and the brine. Respectively, 14987 mg/kg and 15405 mg/kg of monomeric anthocyanins were found in fermented olives containing 20% black carrot and beetroot. Subsequently, the color of olives underwent a transformation as the fermentation progressed. The ANOVA procedure yielded the following results.The 005 model, coupled with a Principal Component Analysis (PCA) model, yielded results.=099; Q=093's research highlighted the paramount importance of reaction time within the fermentation process. High scores were awarded by panelists to the olives fermented for 10 days using 20% vegetable matter, as per the sensorial analysis results.A supplementary online resource is provided at 101007/s13197-023-05751-x for the version.Within the online version, supplementary material is provided, and it's available at the link 101007/s13197-023-05751-x.Many world regions are adopting edible insects (EI) into their dietary habits because of the nutritional and health benefits they offer. With high feed conversion efficiency, EI are a readily accessible, inexhaustible resource, obtainable from the wild. Recognizing the growth of EI in ethical food production, which sheds light on food security and biodiversity conversion, suggests a future where the world has a sufficient insect resource for food. To enhance organoleptic properties, nutritional value, and shelf life, these insects are processed to create innovative products. The present review considers edible insect properties, potential applications in food production, encompassing processing, pretreatment steps, dehydration, and the extraction of edible compounds like protein, lipid, and chitin, their use in various food products, and regulatory safety aspects. The use of insect-derived ingredients, packed with protein, monounsaturated and polyunsaturated fatty acids, amino acids, vitamins, minerals, as a foundational component in the creation of diverse food products has resulted in varied offerings, including insect flour, protein concentrates, canned food, extruded meals, hard candy, spreads, alcoholic drinks, cookies, and more.Mature spontaneous quinoa sourdough yielded selected antifungal lactic acid bacteria (LAB), which were cultivated as a potential starter culture for wheat bread. This bread incorporated controlled fermented quinoa (CFQ) and red lentil (RL) flour. The phylogenetic evolutionary tree's results showed that Enterococcus hirae was the selected isolate among the LAB isolates. Concerning hardness, the bread with CFQ demonstrated no meaningful distinction (P > 0.005) from the control bread. Control samples and wheat bread supplemented with CFQ+RL exhibited the highest loaf specific volume and overall acceptability, respectively. Subsequently, the rate of surface fungal development on wheat bread augmented with CFQ was markedly lower than that found in the other specimens. In a non-linear multivariable model analysis, a positive relationship (0.79) was observed between porosity and specific volume, coupled with a negative relationship (-0.70) between specific volume and crumb hardness. In view of this, clean-label supplemented wheat bread can incorporate CFQ for bio-preservation.Butterfly pea flowers, a natural spectacle, boast a remarkable display of color.Southern Asian countries frequently employ flowers in their culinary traditions. An assessment of the ideal butterfly pea petal extract (BPPE) concentration was undertaken to generate blue rice. Extracting dried butterfly pea petals with water at 02%, 04%, 06%, and 08% concentrations./To achieve coloration in the boiled rice, the extract was used before the cooking was finished. BPPE-treated rice displayed a range of blue tints, from light to dark. A substantial decrease in the variance between illuminated and shaded regions was noted.A display of redness and greenness was perceptible.The object's tone was perceived as a mix of yellow and blue.Alongside shape variations, there are also observable discrepancies in the hue of the objects.Hues were observed in conjunction with variations in BPPE levels.Chroma, along with the asterisk, define a particular attribute.A marked escalation was noted in the figures.The ten different sentence structures were meticulously crafted to maintain the essence of the original statements but showcase structural diversification. The total phenolic (TPC) and total anthocyanin (TAC) content of cooked rice showed an upward trend in conjunction with escalating BPPE levels.The (005) study revealed significant radical scavenging activity, with each constituent making substantial contributions.The range is inclusive from 0886 to 0994.<001,This JSON schema generates a list that contains sentences. Sensory evaluation by consumers confirmed a satisfactory BPPE level at 0.6%. The blue-cooked rice's color remained stable under an opaque cover for eight days, but storage resulted in a notable decrease in TPC and TAC. This study's findings can be applied to the generation of blue rice through conventional cooking procedures, and the creation of other immediately usable BPPE products.The online version offers supplementary materials which can be found at the link 101007/s13197-023-05752-w.The online version's supplementary material is presented at the designated URL: 101007/s13197-023-05752-w.The key objective of this work was to comprehensively analyze the proximate, mineral, amino acid profile, antioxidant capacity, anti-nutritional factors, total dietary fiber, total phenolic content, and technological properties present in Citrus limetta peels. Analytical techniques, including FT-IR and SEM, were also used to scrutinize the morphological and structural properties of C. limetta peels. The proximate, mineral, and amino acid composition of C. limetta peels exhibited a high concentration of ash (306020%), crude fiber (1013030%), carbohydrates (6408055%), protein (756025%), potassium (1259671 mg/100 g), calcium (1125861 mg/100 g), magnesium (1643 mg/100 g), asparagine (211106 nmol/mg), glutamic acid (133196 nmol/g), and aspartic acid (116219 nmol/mg). They are further characterized by a significant presence of total dietary fiber (4873045%), a notable total phenolic content (1430003 mg GAE/g), and a substantial antioxidant activity (5265010%). Moreover, the study revealed that the antinutritional factors present in the peels of Citrus limetta were observed to be below the permissible threshold. ROR receptor Analysis of the technological properties of the peels indicated a possible application as emulsifying, gelling, foaming, and bulking agents in food processing. Subsequently, the utilization of C. limetta peels as a natural food additive is demonstrably successful, owing to their diverse nutritional and bioactive properties within the food sector, thereby leading to waste elimination.The creation of satisfying, nutritious, and gluten-free bread for individuals with celiac disease is a primary focus for food scientists. Suitable for gluten-free diets, amaranth's nutritional value and lack of gliadin make it a viable component in GF product development. Gluten-free bread samples were developed in this study utilizing different amaranth flour concentrations (0%, 15%, and 25%), and their response to lipase and protease enzyme addition as bread improvers was determined. This assessment of the bread involved a comprehensive evaluation of its physicochemical characteristics (ash, moisture, specific volume, bread yield, color index, and porosity), its rheological properties (springiness, chewiness, cohesiveness, hardness, and staling), its microstructure, and its sensory attributes. Gluten-free bread production, incorporating amaranth flour, proved feasible, exhibiting acceptable sensory qualities post-testing consequences. While bread porosity and volume were meaningfully increased by the inclusion of 15% amaranth flour, a notable decline in the bread's texture hardness was a consequence. Bread made with a 25% amaranth flour blend had lower values of hardness, specific volume, and porosity. The incorporation of lipase and protease enzymes into amaranth flour (15%) led to a decrease in bread texture hardness, porosity, and specific volume, whereas a 25% amaranth flour concentration enhanced these properties. In this resultant analysis, a 15% substitution of amaranth flour does not mandate the use of enzymes, yet enzymatic addition in formulations with 25% amaranth flour substitution might positively influence bread texture, porosity, and volume metrics.The aggressive locoregional invasion of oral squamous cell carcinoma (OSCC) contributes to a substantial rate of early recurrence and a poor prognostic outlook. Dihydroartemisinin (DHA), a derivative of artemisinin, has demonstrated compelling antitumor activity. DHA's effect on OSCC cells, as reported in recent studies, involves the suppression of cell growth and survival through manipulation of reactive oxygen species (ROS) production and the mitochondrial calcium uniporter.