Foods, Volume 12, Issue 8

Macroalgae are a new food source in the Western world. The purpose of this study was to evaluate the impact of harvest months and food processing on cultivated Saccharina latissima (S. latissima) from Quebec. Seaweeds were harvested in May and June 2...

Cheese is an important source of protein in the human diet, and its digestibility depends on its macro and microstructure. This study investigated the effect of milk heat pre-treatment and pasteurization level on the protein digestibility of produced...

The canihua (Chenopodium pallidicaule) is a native Andean crop that stands out for its high content of protein, fiber, and minerals and that has a good fatty acid profile. We studied six canihuas cultivars, which were compared according to their prox...

Quercetin is an antioxidant phytochemical which belongs to the natural flavonoids group. Recently, the compound has been reported to inhibit glutathione reductase responsible for replenishing reduced forms of glutathione and thus leads to glutathione...

Brevilaterins, antimicrobial peptides produced by Brevibacillus laterosporus, are regarded as excellent food preservatives and are popular as antimicrobial applications. Recent research has uncovered their potent cytotoxic effects against diverse can...

Additives can influence the processability and quality of three-dimensional (3D)-printed foods. Herein, the effects of apple polyphenols on the antioxidant activity and structure of 3D-printed processed cheese were investigated. The antioxidant activ...

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS), previously established based on an optimization process, on composit...

Growing Mediterranean seafood consumption, increasing consumers’ awareness of food safety and quality, and changing food lifestyles are leading to the development of new food products. However, the majority of new food products launched on the...

Special attention is being paid to the study of amaranth proteins. They are characterized by a high biological value that significantly exceeds those of grain crops. The production of protein concentrate from amaranth flour includes preliminary enzym...

The drying of compact and biologically active materials presents significant challenges. In this study, we propose using electrostatic field–ultrasonic coupling pretreatment to enhance the drying efficiency of ginkgo fruits. We designed and con...