FSTDESK

Food Science Topic

Functional Ingredients food science articles

Functional ingredient research tracks bioactive materials, extracts, proteins, fibers, oils, and formulation strategies. This topic page groups relevant FSTDESK article pages so readers and crawlers can follow a clear research route.

Milk Fat Globule Membranes for Mental Health across the Human Lifespan visual cover Article 000001 Milk Fat Globule Membranes for Mental Health across the Human Lifespan The milk fat globule membrane (MFGM) contains bioactive proteins, carbohydrates, and lipids. Polar lipids found in the MFGM play a critical role in... Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation visual cover Article 000002 Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation Cocoa tree plantations aim to harvest grains found in the cob to produce cocoa and chocolate. Milk Fat Globule Membranes for Mental Health across the Human Lifespan visual cover Article 000006 Milk Fat Globule Membranes for Mental Health across the Human Lifespan Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans visual cover Article 000009 Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans The post-harvest processing of coffee beans leads to a wide range of reactions involving proteins. The formation of crosslinks between proteins Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making visual cover Article 000016 Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is... Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato Seed Oil visual cover Article 000021 Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato Seed Oil In this study, tomato seed samples were subjected to different roasting conditions to compare their effects on the chemical composition and oxidative... Influence of Cuttlefish-Ink Extract on Canned Golden Seabream Quality visual cover Article 000023 Influence of Cuttlefish-Ink Extract on Canned Golden Seabream Quality Four different concentrations of an aqueous extract of cuttlefish (Sepia spp.) ink (CI) were introduced, respectively, into the packing medium employed... Biosynthesis and Biotechnological Synthesis of Hydroxytyrosol visual cover Article 000028 Biosynthesis and Biotechnological Synthesis of Hydroxytyrosol Hydroxytyrosol (HT), a plant-derived phenolic compound, is recognized for its potent antioxidant capabilities alongside a spectrum of pharmacological... Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts visual cover Article 000032 Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts Supercritical fluid extraction (SFE) techniques have garnered significant attention as green and sustainable methods for obtaining biologically active... Kidney Bean Protein Prevents High-Fat and High-Fructose Diet-Induced Obesity, Cognitive Impairment, and Disruption of Gut Microbiota Composition visual cover Article 000033 Kidney Bean Protein Prevents High-Fat and High-Fructose Diet-Induced Obesity, Cognitive Impairment, and Disruption of Gut Microbiota Composition A long-term intake of a high-fat and high-fructose diet (HFFD), even a high-fat, high- fructose but low-protein diet (HFFD + LP), could cause obesity... Preparation and Characterization of Prickly Ash Peel Oleoresin Microcapsules and Flavor Retention Analysis visual cover Article 000035 Preparation and Characterization of Prickly Ash Peel Oleoresin Microcapsules and Flavor Retention Analysis Prickly ash peel oleoresin (PPO) is a highly concentrated oil of Prickly ash essential oil and has a stronger aroma. However, its low water solubility... Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential visual cover Article 000037 Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. Functional Biscuits, a Healthy Addition to Your Coffee Break—Evaluating Consumer Acceptability and Willingness to Pay visual cover Article 000038 Functional Biscuits, a Healthy Addition to Your Coffee Break—Evaluating Consumer Acceptability and Willingness to Pay An increasing number of individuals are eating out due to work and study commitments. This trend directly influences people’s food choices, especially... How the Olive Oil Polyphenols Health Claim Depends on Anthracnose and Olive Fly on Fruits visual cover Article 000039 How the Olive Oil Polyphenols Health Claim Depends on Anthracnose and Olive Fly on Fruits Olive anthracnose, caused by Colletotrichum fungi, and the olive fruit fly Bactrocera olea are, respectively, the most important fungal disease and pest... Marine Algae Bioactives: Isolation, Characterization, and Potential Application visual cover Article 000040 Marine Algae Bioactives: Isolation, Characterization, and Potential Application This Special Issue (SI) of Foods, entitled Marine Algae Bioactives: Isolation, Characterization, and Potential Application, was focused on algal... Trends and Prospects in Sustainable Food Packaging Materials visual cover Article 000041 Trends and Prospects in Sustainable Food Packaging Materials Food packaging plays an important role in delaying the spoilage of fresh food during transportation and storage. The high annual demand for food... Alterations in pH of Coffee Bean Extract and Properties of Chlorogenic Acid Based on the Roasting Degree visual cover Article 000046 Alterations in pH of Coffee Bean Extract and Properties of Chlorogenic Acid Based on the Roasting Degree Factors influencing the sour taste of coffee and the properties of chlorogenic acid are not yet fully understood. This study aimed to evaluate the... Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health visual cover Article 000051 Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability... Neuroprotective Effects of Curcumin in Neurodegenerative Diseases visual cover Article 000054 Neuroprotective Effects of Curcumin in Neurodegenerative Diseases Curcumin, a hydrophobic polyphenol extracted from the rhizome of Curcuma longa, is now considered a candidate drug for the treatment of neurological... Several Feature Extraction Methods Combined with Near-Infrared Spectroscopy for Identifying the Geographical Origins of Milk visual cover Article 000056 Several Feature Extraction Methods Combined with Near-Infrared Spectroscopy for Identifying the Geographical Origins of Milk Milk is a kind of dairy product with high nutritive value. Tracing the origin of milk can uphold the interests of consumers as well as the stability of... Rod-Shaped Starch from Galanga: Physicochemical Properties, Fine Structure and In Vitro Digestibility visual cover Article 000057 Rod-Shaped Starch from Galanga: Physicochemical Properties, Fine Structure and In Vitro Digestibility This work investigated the physicochemical properties, structural characteristics, and digestive properties of two non-conventional starches extracted... Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products visual cover Article 000059 Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products The primary objective of the meat industry is to enhance the quality and positive attributes of meat products, driven by an increasing consumer demand... Sustainable Extraction Protocols for the Recovery of Bioactive Compounds from By-Products of Pomegranate Fruit Processing visual cover Article 000060 Sustainable Extraction Protocols for the Recovery of Bioactive Compounds from By-Products of Pomegranate Fruit Processing This study investigates sustainable extraction protocols for the recovery of bioactive com- pounds from by-products of various pomegranate (Punica... Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis visual cover Article 000061 Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis The low rehydration properties of commercial soy protein powder (SPI), a major plant−based food ingredient, have limited the development of plant−based...