Most fermented foods are based on the cultural preferences of different geographical areas and the heterogeneity of traditions from where they are produced. For instance, many consumers in Asian countries prefer fermented seafood, while consumers in...
The consumption of insects as food is an ancient practice that remains widespread in many regions of Asia, Africa, Latin America, and Oceania. However, this tradition has largely disappeared in Western countries, where it is often met with aversion....
Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the effects of...
For thousands of years, edible insects have been used as food to alleviate hunger and improve malnutrition. Some insects have also been used as medicines because of their therapeutic properties. This is not only due to the high nutritional value of e...
This review discusses the scientific evidence that supports the nutritional value of mare milk and how its properties are essentially achieved when mares are managed under grazing conditions. Mare milk’s similarity with the chemical composition...
Dragon fruit, which is native to northern South America and Mexico, has become a significant crop in tropical and subtropical regions worldwide, including Vietnam, China, and Australia. The fruit (Hylocereus spp.) is rich in various bioactive phytoch...
Background/Objectives: Historically, federal investment in nutrition education programming in the U.S. has exceeded USD 500 million annually. The purpose of this study was to develop evidence-based Optimal Nutrition Behavior (ONB) criteria related to...
Dabai (Canarium odontophyllum) is a fruit-bearing plant native to Borneo. Its fruit is an indigenous seasonal fruit that is considered to be underutilized due to its short shelf life. However, new products have been developed to ensure a continuous s...
Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual&...
The projected global population is expected to reach 9.7 billion by 2050, necessitating a significant increase in food production. Malnutrition remains a global health challenge that contributes to over 3.5 million deaths annually and accounts for 45...
Nowadays, edible insects are considered an outstanding source of nutrients, primarily because they contain high-quality protein, amino acids, and vitamins. Insects are considered a promising alternative protein source towards alleviating future globa...
The 2015–2020 Dietary Guidelines for Americans advocate for increasing vegetable intake and replacing energy-dense foods with those that are nutrient-dense. Most Americans do not eat enough vegetables, and particularly legumes, each day, despite thei...
The chestnut is a widely appreciated fruit in Europe, Asia, and North America, playing a significant role in the diets of people in these regions. Due to its high nutritional value and diverse health benefits, chestnuts have been gaining considerable...
According to the US Department of Agriculture, more than 4000 types of beans are cultivated in the United States and worldwide; nevertheless, the demand for beans continues to rise. To some extent, diet can treat inflammation and consequently reduce...
The advancement within the food and nutrition sector has resulted in the development of a special category of food, particularly referred to as “superfoods”. Superfoods are special kind of foods capable of exhibiting different positive effects involv...
Glaucoma is a chronic optic neuropathy that can lead to irreversible functional and morphological damage if left untreated. The gold standard therapeutic approaches in managing patients with glaucoma and limiting progression include local drops, lase...
Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat qu...
Human milk oligosaccharides (HMOs), the third most abundant solid component in human milk, vary significantly among women due to factors such as secretor status, race, geography, season, maternal nutrition and weight, gestational age, and delivery me...
Enteral feeding is the preferred method of nutrient provision for preterm infants. Though parenteral nutrition remains an alternative to provide critical nutrition after preterm delivery, the literature suggests that enteral feeding still confers sig...
Wheat is a major component within human consumption, and due to the large intake of wheat, it has an impact on human nutritional health. This study aimed at an increased understanding of how the content and composition of tocols may be governed for i...
Pumpkin is a well-known multifunctional ingredient in the diet, full of nutrients, and has opened new vistas for scientists during the past years. The fruit of pumpkin including the flesh, seed, and peel are a rich source of primary and secondary met...
Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analog...
Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand...
Fresh and processed fruits are commonly used to prepare different industrial products with superior nutritional and health-promoting properties. Currently, the demand for processed-fruit products has motivated the rapid growth of fruit-processing ind...
Mushrooms are known to be a nutritional powerhouse, offering diverse bioactive compounds that promote and enhance health. Mushrooms provide a distinguishable taste and aroma and are an essential source of vitamin D2, vitamin B complex, hydroxybenzoic...
Concerns about environmental impact and sustainability, animal welfare, and personal health issues have fueled consumer demand for dairy alternatives. The aim of this study was to conduct a cross-sectional survey of plant-based non-dairy beverages fr...
Environmental degradation leads to an unsustainable food system. In addition to this issue, the consumption of foods that improve people’s health and well-being is recommended. One of the alternatives is undoubtedly the use of by-products of wi...
Characterizing the diverse melon cultivars for nutrition aids in crop improvement and promoting a healthy diet. Here, we used in vitro assays to characterize the nutritional qualities and health-beneficial effects of 30 melon (Cucumis melo L.) genoty...
Indigenous and traditional food crops (ITFCs) are essential to initiatives aimed at increasing food and nutrition security and diversifying the food supply. Therefore, this study sought to evaluate the benefits associated with ITFCs, particularly for...
Despite the well-known benefits of breastfeeding and the World Health Organization’s breastfeeding recommendations for COVID-19 infected mothers, whether these mothers should be encouraged to breastfeed is under debate due to concern about the...
Lupinus albus L. (lupine) is a legume whose grain/seed has gained increasing interest. Its recognized nutritional properties, namely a high content of protein, dietary fiber and its low fat content, make lupine a suitable alternative not only for ani...
The cherry silverberry (Elaeagnus multiflora Thunb.) is a lesser-known plant species with high nutritional and therapeutic potential. Cherry silverberry contains numerous biologically active compounds. The cherry silverberry is a shrub growing up to...
Sorghum (Sorghum bicolor (L.) Moench) is a drought-resistant crop and an important food resource in terms of nutritional as well as social-economic values, especially in semi-arid environments. Cultivar selection and processing methods have been obse...
A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (Chenopodium pallidicaule Aellen), kiwicha (Amarathus caudatus L.), and quinoa (Chenopodium quinoa Willd.) flours (SCF, SKF, and SQF, respective...
With the global population reaching 10 billion in 25 years, food production must increase 70% while addressing sustainability concerns. This review uniquely integrates advanced processing technologies—including precision fermentation, AI-driven...
Background: Papaya leaves (PLs) are known for their therapeutic benefits and traditional use in treating inflammation, infections, and various health conditions. Rich in bioactive compounds, PLs are studied for their potential applications in functio...
This study evaluates the effectiveness of an oil-in-water emulsion formulated from water and seed and nut oils as a substitute for butter in the formulation of brioche bread. First, the selected oils were physicochemically characterized. In the brioc...
Cereal foods fermented by lactic acid bacteria are staples in many countries around the world particularly in developing countries, but some aspects of the nutritional and health benefits of traditional fermented foods in developing countries have no...
Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence...
Sesame (Sesamum indicum L.), of the Pedaliaceae family, is one of the first oil crops used in humans. It is widely grown and has a mellow flavor and high nutritional value, making it very popular in the diet. Sesame seeds are rich in protein and lipi...
Teff [Eragrostis tef (Zucc.) Trotter] is a globally recognized ancient grain renowned for its attractive nutritional profile and diverse potential applications. Considering its physicochemical characteristics, nutritional value, and probable applicat...
Despite scientific proof of the benefits and effects of fish consumption on human health, most Indians consume less than the recommended dietary amounts. The current study attempted to assess the knowledge gap of fish eaters regarding the health and...
International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2–4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeten...
Cannabis sativa L., a plant historically utilized for textile fibers, oil, and animal feed, is progressively being recognized as a potential food source. This review elucidates the nutritional and functional attributes of hemp and cannabidiol (CBD) w...
Dietary choices, as the types and amounts of foods that individuals consume, are a major determinant of human health and environmental sustainability. From a marketing perspective, it becomes imperative to identify and understand the factors that mot...
Contemporary living is continuously leading to poor everyday choices resulting in the manifestation of various diseases. The benefits of plant-based nutrition are undeniable and research on the topic is rising. Modern man is now aware of the possibil...
The escalating global incidence of obesity and chronic diet-related disorders, such as type 2 diabetes, hypertension, cardiovascular disease, malignancies, and celiac disease, has intensified the focus on dietary factors and disease risks. Rice, a di...
The growing popularity of a diverse range of plant-based beverages is entrenched in promoting health functionality and addressing ethical and environmental concerns. These beverages offer similar physico-chemical attributes to animal milk and are pre...
The domesticated species Vitis vinifera L. harbours many cultivars throughout the world that present distinctive phenology and grape quality. Not only have the grapes been used for human consumption, but the leaves are also used as a source of bioact...
Citrus contains nutrients and phytochemicals that may be beneficial for health. We collected citrus production and consumption data and estimated the amount of these compounds that are consumed. We then compared the amounts of citrus and citrus-deriv...
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