Ionic Liquid-Facilitated Preparation of Lignocellulosic Composites by Brent Tisserat, Erik Larson, David Gray, Nathaniel Dexter, Carl Meunier, Lena Moore, Luke Haverhals

Get full text

Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabiliz... by LIU Jingbo, LI Zihao, WEN Hedi, LÜ Siwen, YU Yiding, ZHANG Ting

Get full text

Multifunctional probiotic and safety attributes Heyndrickxia coagulans isolated from stingless bee honey by Benyapa Prakit, Rungravee Chaiyod, Kittiya Khongkool, Wankuson Chanasit, Monthon Lertworapreecha

“…Conclusion The novel H. coagulans isolates, TBRC-18260 and TBRC-18261, with their robust probiotic properties, antioxidant activities, and safety profiles, emerged as promising candidates for the development of functional foods and dietary supplements. This study enhances the biodiversity of available probiotics and supports the continuous search for novel strains with unique health-promoting characteristics.…”
Get full text

Feasibility of Metatranscriptome Analysis from Infant Gut Microbiota: Adaptation to Solid Foods Results in Increased Activity of Firmicutes at Six Months by Floor Hugenholtz, Jarmo Ritari, Lotta Nylund, Mark Davids, Reetta Satokari, Willem M. de Vos

Get full text

Flavonoids in Juglans regia L. Leaves and Evaluation of In Vitro Antioxidant Activity via Intracellular and Chemical Methods by Ming-Hui Zhao, Zi-Tao Jiang, Tao Liu, Rong Li

“…These results proved to be more related to the flavonoids that could be considered in the design of new formulations of dietary supplements or functional foods.…”
Get full text

Effect of wall-disruption on nutrient composition and in vitro digestion of camellia and lotus bee pollens by Yuan Yuan, Shun Zhong, Zeyuan Deng, Guangyan Li, Jinwu Zhang, Hongyan Li

“…These findings provide evidence that bee pollen wall disruption was suggested, thus, it is more conducive to exerting the value of bee pollen in functional foods.…”
Get full text

Porphyra haitanensis polysaccharide (PH) attenuates cell hyperplasia via remodeling the cross-talk between Hippo/YAP and mTOR pathways by Chong Wang, Wanglei Lin, Zhihua Sun, Yiming Sun, Yanbo Wang, Linglin Fu

“…These results indicated that PH attenuated hyperplasia activity by remodeling the cross-talk between Hippo/YAP and mTOR pathways, which revealed potential targets and approaches for treating hyperplasia-related diseases and provided novel ways to utilize P. haitanensis as well as other related functional foods.…”
Get full text

Ashwagandha: Optimizing the Extraction and Electrospun Nanofiber Production by Maciej Jaskólski, Magdalena Paczkowska-Walendowska, Andrzej Miklaszewski, Judyta Cielecka-Piontek

“…The developed nanofibers offer promising applications in pharmaceuticals, cosmetics, and functional foods, paving the way for a scalable and efficient utilization of Ashwagandha bioactives.…”
Get full text

Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta by Sogand Alizadeh, Asiye Ahmadi-Dastgerdi, Sara Reisi, Fahimeh Ebrahimi Tirtashi, Maryam Zokaei, Shiva Tahriri

“…In conclusion, the amaranth flour has a good potential to be used in functional foods and gluten-free pasta. A20 was favorable in terms of physicochemical characteristics, and A10 was the best in terms of sensory characteristics.…”
Get full text

Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications by Tanu Tomar, Angel Sachdeva, Joydeep Dutta, Abdel Rahman Mohammad Al Tawaha, Arun Karnwal, Tabarak Malik, Manickam Selvaraj

“…Fermented millet beverages are gaining attention as a sustainable and nutritious alternative to traditional functional foods, combining the nutritional benefits of millets with the transformative effects of fermentation. …”
Get full text

Microencapsulation of Deer Oil in Soy Protein Isolate–Chitosan Complex Coacervate—Preparation, Characterization, and Simulated Digestion by Hongyan Li, Ying Zong, Weijia Chen, Yan Zhao, Jianan Geng, Zhongmei He, Rui Du

“…This study further expands the application scope of deer oil and promotes the development of deer oil preparations and functional foods.…”
Get full text

Effects of Certain Personal Attributes on Food Waste by Ákos Bartha, Bálint Horváth

“…In our research, we examine certain personal aspects in case of specific (e.g. functional) foods as well. A significant decrease in food waste coming from households could be attained by controlling our attitudes. …”
Get full text

Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach by Liwen Jiang, Yi Chen, Tiantian Zhao, Pao Li, Luyan Liao, Yang Liu

Get full text

Genome-wide transcriptomics revealed carbon source-mediated gamma-aminobutyric acid (GABA) production in a probiotic, Lactiplantibacillus pentosus 9D3 by Nachon Raethong, Pitakthai Chamtim, Roypim Thananusak, Kanyawee Whanmek, Chalat Santivarangkna

“…GABA-producing probiotics present promising opportunities for developing functional foods. Carbon sources have been identified as a critical influence on GABA production. …”
Get full text

RSM-, ANN-, and GA-Based Process Optimization for Acid Centrifugation Treatment of Cane Molasses Toward Mitigating Calcium Oxide Fouling in Ethanol Plant Heat Exchanger by Lata Deso Abo, Sintayehu Mekuria Hailegiorgis, Mani Jayakumar, Sundramurthy Venkatesa Prabhu, Gadissa Tokuma Gindaba, Abas Siraj Hamda, B. S. Naveen Prasad

Get full text

Molecular Mechanism of Targeted Inhibition of Pancreatic Lipase and Cholesterol Esterase by Hempseed Peptides by YIN Hao, ZHU Jiangxiong, ZHAO Haiyun, ZHONG Yu, WANG Danfeng, DENG Yun

“…This study enriches our understanding of the interaction mechanism of peptides with PL and CE, and provides a scientific basis for the development of functional foods based on hempseed protein.…”
Get full text

Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasoun... by Qingquan Fu, Jingrong Cheng, Haibo Shi, Miaomiao Han, Quanzhan Chen, Shangxin Song

Get full text

Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress by Qiang Zhang, Caie Wu, Yujun Sun, Tingting Li, Gongjian Fan

“…Therefore, MPH and G-MPH can have a broad application potential as promising ingredients of nutraceutical products or functional foods.…”
Get full text

THE NEW APPROACH ON FOOD QUALITY: AN IMPORTANT FACTOR ON CONSUMER BEHAVIOR AND TRENDS IN FOOD QUALITY by Johana Paluchová

“…While reducing microbial contamination, chemical contaminants and pesticide residues will gain in importance, ethical products and functional foods are the emerging priorities. Food businesses will need to give much greater attention towards minimising water use and pollution, more sustainable production systems, worker welfare and waste management. …”
Get full text

Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin by Nurliyani, M. Z. Abidin, I. Kandarina

“…It is expected that fermented OVA produced using local starters can be used as an ingredient in functional foods. …”
Get full text