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Public knowledge, attitudes, and perceptions toward genetically modified foods in Lebanon.
GM Crops Food
December 2025
Department of Biological Sciences, School of Arts and Sciences, Lebanese American University, Beirut, Lebanon.
Genetically modified foods (GMFs) have garnered significant attention due to their implications for health, agriculture, and food security. Understanding knowledge and perceptions of GMFs is essential, as these factors influence acceptance and attitudes. This study, the first of its kind in Lebanon, aimed to assess the knowledge, attitudes, and perceptions regarding GMFs and to explore their association with socio-demographic characteristics.
View Article and Find Full Text PDFDiscovery and solution for microplastics: New risk carriers in food.
Food Chem
January 2025
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address:
Microplastics (MPs), as a kind of plastic particles with an equal volume size of less than 5 mm, similar to PM2.5 in the air, are causing severe contamination issues in food. Along with the food chain accumulation, they have been confirmed to appear in daily foods and cause serious health risks to the organisms.
View Article and Find Full Text PDFThe MYB-bHLH-NRAMP module modulates the cadmium sensitivity of quinoa by regulating cadmium transport and absorption.
J Hazard Mater
January 2025
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China. Electronic address:
Cadmium (Cd) is one of the most dangerous environmental pollutants and is easily absorbed by food crops. Quinoa is a kind of coarse grain crop with rich nutrition and strong stress resistance, which is easy to accumulate Cd. The increasingly serious soil Cd pollution poses a serious threat to the food safety of quinoa.
View Article and Find Full Text PDFTenderness in meat and meat alternatives: Structural and processing fundamentals.
Compr Rev Food Sci Food Saf
January 2025
Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA.
The demand for meat alternatives based on ingredients sourced from nonanimal materials with equivalent quality of muscle tissue is increasing. As more consumers switch to meat alternatives, a growing body of research has investigated the tenderness and related texture attributes in plant-based meats to increase consumer acceptance. A deeper understanding of tenderness including the differences and similarities between meat and meat alternatives is crucial to developing products that meet consumer expectations, as it directly influences consumer acceptance.
View Article and Find Full Text PDFBiochar filtration of drug-resistant bacteria and active pharmaceutical ingredients to combat antimicrobial resistance.
Sci Rep
January 2025
School of Engineering and Materials Science, Queen Mary University of London, Mile End Road, London, E1 4NS, UK.
Antimicrobial resistance (AMR) is a major cause of death worldwide, with 1.27 M direct deaths from bacterial drug-resistant infections as of 2019. Dissemination of multidrug-resistant (MDR) bacteria in the environment, in conjunction with pharmapollution by active pharmaceutical ingredients (APIs), create and foster an environmental reservoir of AMR.
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