Pakistan Journal of Food Sciences

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Food spoilage is a persistent challenge that affects food quality, consumer safety, and the sustainability of food systems worldwide. Traditional methods for determining shelf life and detecting spoilage are often time-consuming, labor-intensive, and unable to provide real-time information. In recent years, artificial intelligence (AI) has emerged as a promising solut

Head rice recovery (HRR) is an important measure of rice milling quality that plays an important role in defining the market and price of rice. Although consumers mostly favor long/extra-long grain kernels, these rice varieties often do not achieve optimal milling recovery. This study examined the relationship between grain dimensions (length and width) and HRR in Bas

The increasing prevalence of multidrug-resistant (MDR) pathogens has become a critical global health challenge, rendering conventional antibiotics less effective. Traditional medicinal systems have long employed spices for their antimicrobial properties, prompting modern research to investigate their potential against drug-resistant infections. Key spices such as Curc

The growing popularity of functional beverages has prompted the creation of health drinks that attribute bioactive compounds and natural antioxidants to fruit. This study aims to develop and test apple-plum juice blends supplemented with beetroot juice extract, and to evaluate the physicochemical and sensory characteristics of these blends. We used various concentrati

Malnutrition and infectious diseases are in a mutually reinforcing syndemic relationship: in low- and middle-income countries (LMICs), this leads to significant morbidity and mortality among children. The syndemic appears to be different from comorbidity because it acknowledges the biological synergism and common risk factors that exacerbate the negative health outcom

Bakery products, especially wheat-based buns, are highly susceptible to rapid microbial spoilage at ambient storage temperatures and require effective, clean-label preservation methods. In the present study, the biopreservative efficiency of the whey protein-based edible coating containing live lactic acid bacteria (LAB) isolated from traditional fermented dahi was in

Ensuring the safety, authenticity and quality of food is a growing global concern. This is due to increasing cases of food fraud, spoilage and contamination. Traditional sensory or physical methods are often insufficient for accurate detection of these issues. This review aims to explore the role of biochemical markers as reliable tools for the assessment of food qual