Foods, Volume 14, Issue 20

Functional foods are defined as consumables that, in addition to providing essential nutrients, exhibit health-promoting properties when consumed regularly over a long period of time. Globally, there has been great emphasis on their consumption as a...

Onion solid wastes (OSW) are a promising source of natural antioxidants with potential applications in food preservation. This study optimized pressurized liquid extraction parameters—ethanol concentration, liquid-to-solid ratio, temperature, a...

In this study, whey protein isolate–soybean lecithin-encapsulated vitamin A emulsion (VA-WSE) with different oil-to-water ratios was prepared and characterized. The impact of VA-WSE on the physicochemical characteristics of Nemipterus virgatus...

Manual grading of Stropharia rugoso-annulata mushroom is plagued by inefficiency and subjectivity, while existing detection models face inherent trade-offs between accuracy, real-time performance, and deployability on resource-constrained edge device...

The volatile organic compounds (VOCs) are the main flavor constituents of different pig breeds, which have positive effects on the quality evaluation of pork. This study aimed to clarify the effects of lipid oxidation on characteristic VOCs in differ...

Brewers’ spent grain (BSG) is a highly abundant, nutrient-rich by-product generated by the brewing sector. Upcycling and reusing by-products from the food sector have become necessary to achieve sustainable food security globally. This research...

The growing consumer demand for plant-based, protein- and fiber-enriched foods has encouraged the incorporation of novel functional ingredients into bakery products. Hemp flour (HF), obtained from cold-pressed hemp seeds, represents a sustainable ing...

Selenium, a crucial trace element, has garnered significant attention in functional food development due to its effective conversion into organic forms. This study systematically investigated the selenium enrichment potential and metabolic regulation...

Yellow-leaf tea cultivar ‘Huangjinya’ is valued for distinctive appearance and umami flavor, yet the mechanisms underlying pigment accumulation and flavor formation responding to cultivation and processing remain unclear. Targeted metabol...

This review evaluated the impact of emerging non-thermal technologies, such as high hydrostatic pressure (HHP), ultrasound (US), and pulsed electric fields (PEF), on the properties of fermented beverages. According to the information gathered, HHP im...