Foods, Volume 14, Issue 19

FVPB1, a novel heteropolysaccharide, was extracted from the Flammulina velutipes fruiting body, and its structure was determined by methylation analysis, nuclear magnetic resonance (NMR) spectroscopy. FVPB1 demonstrated efficacy in inhibiting lipid a...

Collagen peptides derived from fish skin may be limited in food applications due to undesirable flavors. To investigate the effects of Maillard reaction modification on their physicochemical and flavor properties, collagen peptides from tilapia skin...

Lipids obtained from microalgae have recently received significant attention from the energy and food industries. Microalgae are promising alternatives and are more sustainable sources of lipids for the food industry, which faces a growing demand for...

The demand for sesame oil is increasing due to its nutritious and medicinal qualities and industrial applications such as biodiesel production. Mechanical oil extraction is commonly used although yield is lower. Roasting conditions could improve oil...

In this study, we conducted a whole-genome analysis of the Lacticaseibacillus paracasei subsp. paracasei 2LB isolated from Kazakh traditional fermented milk (koumiss) to identify genes associated with the safety and probiotic potential of the strain....

Pea protein is increasingly used as a plant-based alternative for fining white wines, aiming to reduce excessive polyphenols while replacing animal-derived or synthetic agents such as PVPP. This study compared pea protein alone (P), PVPP (PV), and un...

Soybeans (Glycine max) are nutrient-dense legumes and a high-quality plant-based protein source containing all essential amino acids. With a protein content of 36–40%, soy surpasses many other plant-derived proteins in nutritional value. Its bi...

Chicken meat is highly consumed worldwide due to its nutritional value, but its high water content and abundance of polyunsaturated fatty acids make it particularly vulnerable to structural and oxidative damage during freezing and thawing. Slow freez...

Young child formula (YCF) products are important sources of nutrients for children 1–3 years of age. Salt equilibria and protein glycation are two of the crucial aspects affecting nutritional properties and digestive behaviors of YCF, but detai...

Potato protein (PP) at concentrations of 0.025–0.3% was added to tropical fish surimi, including lizardfish (LZ) and threadfin bream (TB), and cold-water fish, namely Alaska pollock (AP) and Pacific whiting (PW), to examine its effect on proteo...