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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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Quality aspects of marula (Sclerocarya birrea) fruit, nutritional composition, and the formation of value-added products for human nutrition: a review
The review aimed to explore the reported biochemical, nutritional, and quality aspects of marula fruit and its value-added products for enhancement...
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Nutritional Health Strategies for Disease Prevention
This fourth edition brings together a diverse range of experts in nutrition-related areas to discuss recent thinking and discoveries in nutrition,...
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Advances in Oleogel Development, Characterization, and Nutritional Aspects
Advances in oleogel development, characterization, and nutritional aspectsis the result of collaborative work by top experts in the field of oleogel...
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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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Nutritional aspects, bioactive phytochemicals and biomedical traits of Opuntia spp.: current trends and applications
This review was conducted to fully comprehend the nutritional value of the Opuntia spp., alongside the impact of the bioactive components on health...
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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 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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Measuring Mood in Nutritional Research
In nutrition research, mood is frequently measured, typically using rating scales. Positive mood encourages consumption, so it’s crucial to evaluate...
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In Vitro Determination of Protein Nutritional Indexes
Most of the recent studies investigating the effects of sourdough on baked goods have highlighted its role in improving different nutritional...
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Nutritional Aspects and Health Implications of Gluten-Free Products
Celiac disease (CD) is an autoimmune enteropathy arising from the peculiar immune response to gluten-derived peptide amongst the susceptible...
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Textbook of Nutritional Biochemistry
This textbook for undergraduate students aims at providing an in-depth understanding of the relationship between diet, nutrients, health, diseases,...
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Crickets as a Promising Alternative Edible Insect: Nutritional and Technological Aspects and 3D Printing Prospective
As the world population increases, more food is needed, so food production must be increased. Thus, an alternative to meet this demand is adopting...
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Challenges in Research in Nutritional Epidemiology
Diet is a complex aggregate of foods and behaviors. The food is constituted of a wide variety of intended and unintended chemicals which may act...
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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 Value of Processed Juice and Products
Considering a steady increase in the consumption of juices, the production and processing of the same have been dramatically increased in the past...
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Agronomic Biofortification: An Ideal Option for Ensuring Nutritional Security
Food insecurity and under nutrition (malnutrition) are the two major health problems of the world particularly develo** countries where cereals are...
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Nutritional Security and Sustainability
Water buffaloes are integral part of the livestock production system in South Asian countries. Over the years, water buffaloes have proved their...
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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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The nutritional composition and cell size of microbial biomass for food applications are defined by the growth conditions
BackgroundIt is increasingly recognized that conventional food production systems are not able to meet the globally increasing protein needs,...
