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Nutritional Aspects of Fats and Oils
Fats highly contribute to the food quality in terms of taste, smell, texture, and nutrition. Fats and oils consist mainly of triacylglycerols and...
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The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese
In this study, the sensory and mechanical aspects of the texture of goat’s milk salad cheese were correlated with the emotional profiles of...
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Merging the spring onion extract into soft cheese as a rich natural phenolic ingredient to improve its antioxidant, functional, and sensory properties
The dairy industry has added a wide range of useful ingredients to its dairy products in response to consumers’ shifting lifestyles and desire for...
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Optimizing Spirulina platensis, Chlorella vulgaris microalgae and curcumin application in functional cheese production and investigating its physicochemical properties and sensory evaluation by RSM
In this study, Spirulina platensis and Chlorella vulgaris microalgae along with curcumin powder were used to enrich lactic cheese as this subject has...
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Bio-nanocomposites and their potential applications in physiochemical properties of cheese: an updated review
Cheese is a perishable commodity due to the dynamic biochemical and microbiological changes that occur throughout its manufacture, ripening, and...
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Nutritional and Health Aspects
Many consumers believe that eating a plant-based diet will improve their health but this depends on the nature of the foods consumed. A plant-based...
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Human Nutritional Neuroscience: Fundamental Issues
Human Nutritional Neuroscience, an interdisciplinary field, delves into the intricate relationship between diet and brain health, exploring the...
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Nutritional quality of plant-based meat and dairy alternatives, and new front-of-package labeling (FOPL) in Brazil
The nutritional quality of 132 plant-based meat alternatives (PBMAs) and 242 plant-based dairy alternatives (PBDAs) in the Brazilian market was...
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Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials
With consumers increasingly understanding the relationship between food and health, there is a chance to develop healthier snacks. In this sense, the...
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Dairy Alternatives – Cheese, Yogurt, Butter, and Ice Cream
Plant-based alternatives to dairy foods such as cheese, yogurt, butter, and ice cream are important products in the plant-based food portfolio. The...
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Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs
Edible insects have been part of the eating habits of several cultures over the years. They are recognized as a promising nutritional and sustainable...
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Retention of vitamin A after goat milk processing into cheese: a nutritional strategy
The deficiency in micronutrients is a public health problem, principally in lower-middle-income countries. Vitamin A (VA) is considered a...
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Nutritional Care for Cancer with Sustainable Diets: A Practical Guide
The goal of this overview is to help healthcare professionals (physicians, nurses, and dietitians), care givers, and everyone else involved in the...
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Significance of Various Aspects of Food Microbiology, Fermentation, and Latest Technology and Its Impact on Human Health
Microbiology is important for food safety, production, processing, storage, and preservation. People have used yeast, mold, and bacteria for...
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Nutritional, biochemical and health properties of Locust beans and its applications in the food industry: a review
The Locust Bean ( Ceratonia siliqua L.) is an ancient Mediterranean fruit that is used to make locust bean gum from seeds, which is a popular...
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Three-Dimensional (3D) Food Printing: Methods, Processing and Nutritional Aspects
Three-dimensional (3D) printing technology or additive manufacturing (AM) revolutions is a relatively recent innovation in food processing industry....
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Advancement in Nutritional Value, Processing Methods, and Potential Applications of Pseudocereals in Dietary Food: A Review
In this modern era, people are paying more attention to adopting healthy lifestyles and suitable nutritional diets. To meet the increasing demand,...
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Versatile Applications of Brewer’s Spent Grain: Solid-State Fermentation and Nutritional Added Value
Brewer’s spent grain (BSG) is a major by-product in the beer-brewing process which contributes to 85% of the entire generated by-product in the...
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Plant-Based Milk Alternatives: Nutritional Potential and Challenges
Beverage industry has significantly evolved in formulating diverse products to meet the requirements of nutraceutical or functional food category. In...
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Food Matrix: Implications for Nutritional Quality
Evidence supporting diet–disease relationships has emphasized the development of functional foods, i.e., foods which confer health benefits far...