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Seafood as Functional Food Ingredients and Nutraceuticals
The growing global demand for nutraceuticals and functional foods has resulted in a substantial increase in the consumption and utilization of...
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Starch-Based Ingredients and Functional Foods
Starch is an important alloy in the food industry because it has important functions in this industry that are related to its physicochemical...
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Map** Approach for Selecting Promising Agro-Waste Dietary Fibers as Sustainable and Functional Food Ingredients
As consumers become more aware of their health and environment, food manufacturers have begun to incorporate more sustainable nutritional ingredients...
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Starch Nanomaterials as Functional Packaging Ingredients
Starch nanomaterials (SNMts) are an attractive alternative to food packaging additives due to their biodegradability, renewable nature, and...
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An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations
Three-dimensional food printing is an inchoate industry with enormous potential for raising customized food. It offers many advantages as it allows...
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Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage
Vegetable wastes are generated during harvesting, processing, and distribution, which implies a wastage of nutrients and evidence inefficiencies in...
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Exploring the Functional Ingredients from Underutilized Plant Crops and Food Wastes—A Way Towards Food Security and Nutritional Sustainability
From the last few decades, food security and nutritional sustainability have become the two main concerning elements due to increasing population,...
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Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger
The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were...
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Food grade nanoemulsions: promising delivery systems for functional ingredients
Nano-emulsions are receiving great attention in various industries, especially in the food sector. Peculiar properties of nano-sized droplets and...
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Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review
Bread is a commonly consumed staple and could be a viable medium to deliver plant-based ingredients that demonstrate health effects. This review...
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Collagen for Cosmetic Ingredients
Green and blue biotechnology has become the focus area in cosmetic industries. Cosmetic products derived from marine- and plant-based ingredients...
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Handbook of Food Bioactive Ingredients Properties and Applications
Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as...
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Scope of Nanoencapsulation for Delivery of Functional Food Ingredients
Nanotechnology has numerous prospects for the creation of novel food systems, such as: functional foods, nutraceuticals, bioactive compounds,...
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Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing
Demanding consumers increasingly seek products with a more nutritional appeal that contribute to nutritional health. Considering the requirements of...
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Examination of the functional properties, protein quality, and iron bioavailability of low-phytate pea protein ingredients
The effect of seed phytate content (regular and low) on the composition (protein and mineral content), protein quality [in vitro protein...
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Effects of two different pretreatment methods on the nutritional composition, antioxidant capacity, and functional properties of mango (Mangifera indica var. Kent and Brooks) peel powders usable as healthy ingredients
Mango ( Mangifera indica) peel is a waste that can be reused as functional ingredients and natural preservatives. However, pretreatments applied to...
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Nanoencapsulation and delivery of bioactive ingredients using zein nanocarriers: approaches, characterization, applications, and perspectives
Zein has garnered widespread attention as a versatile material for nanosized delivery systems due to its unique self-assembly properties,...
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Effect of a pH shift treatment on the functional properties of individual and blended commercial plant protein ingredients
The overall goal of this study was to investigate the effect of pH shifting on the functionality of pea, rice, oat, and hemp proteins and their...
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Milk as a Functional Food
Milk is an important constituent of human nutrition, rich in essential amino acids, vitamins and minerals. From early times milk and milk products...
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Sustainable plant-based ingredients as wheat flour substitutes in bread making
Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread...
