Leela Rani Bepala, Sahiti Nidhi Dhanvada, Sneha Pinninti, Shiv Kiran Pinnada, Sita Kumari Karanam and Ramaiah Maddi

Street foods are an affordable and culturally significant part of diets in India, but they often pose serious safety concerns. This study evaluated the quality of nine commonly consumed street foods in Vizianagaram using microbiological analysis and fourier-transform infrared (FTIR) spectroscopy. Results showed widespread microbial contamination, with high total viable counts (TVC), coliforms, and frequent detection of Staphylococcus aureus.

Morad Oubouali, Soufiane Ghanimi, Mohamed Sami, Yassine Zine-eddine, Bouabid Ichou, Mohammed Ellaite and Khalid Boutoial

Immersive technologies, such as virtual reality (VR), are increasingly being explored to enhance the contextual relevance of consumer testing while preserving rigorous laboratory control. This study investigated the impact of immersive contexts on the sensory perception of food products by comparing a standard physical sensory booth (SB) and a VR of restaurant (V-restaurant) using a repeated measures design where a consumer panel evaluated each matrix once per environment.

Sofia Skoumpa, Adriana Cunha-Neves, John Cleary and David Phelan

This literature review focuses on the factors affecting nutritional value of meat and meat products. Between 2024 and 2025 there was an estimated meat production increase of 5,386 carcass weight equivalents worldwide. Meat is rich in essential nutrients, including fats, proteins, minerals, vitamins, and carotenoids. These nutrients are essential for the regulation of daily biochemical functions in the human body and their consumption at appropriate levels is essential for human survival. Animal feed provides essential nutrients for growth and development.

Asma Ashraf, Joydeep Dutta, Arun Karnwal, Gaurav Kumar, Natalia Nesterova, George Kyzas, Ajendra Kumar and Suhel Mehandi

The efficiency of low-cost, eco-friendly chitosan groundnut (Arachis hypogaea) shell powder (Ch-GNSP) composite beads were evaluated for the removal of Acid Black 172 (AB-172) dye. The composite was developed by integrating foodgrade chitosan with agro-industrial groundnut shell waste, promoting sustainable biomass valorization for food-processing wastewater management.

Mohamed Sami, Morad Oubouali, Morad Kaddouri, Soufiane Ghanimi, Fatima Ezzahra Atmani, Reda Elkacmi, Abdelali Bouali and Aziz Hasib

Pistachio nuts (Pistacia vera L.) are highly sensitive to ambient humidity, and understanding their hygroscopic behavior is essential for optimizing storage and preserving quality. This study investigated the water adsorption properties of pistachio kernels at three temperatures (25 °C, 35 °C, and 45 °C) through experimental testing, utilizing the static gravimetric method. Hygroscopic equilibrium was reached after 11, 9 and 20 days, respectively.