FSTDESK

Food Science Topic

Nutrition food science articles

Nutrition articles explore dietary compounds, functional ingredients, bioactivity, vitamins, and links between food and health. 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... Vitamin K2 in Health and Disease: A Clinical Perspective visual cover Article 000004 Vitamin K2 in Health and Disease: A Clinical Perspective Vitamins are essential organic compounds that vary widely in chemical structure and are vital in small quantities for numerous biochemical and... Isolation and Evaluation of Erinacine A Contents in Mycelia of Hericium erinaceus Strains visual cover Article 000005 Isolation and Evaluation of Erinacine A Contents in Mycelia of Hericium erinaceus Strains Hericium erinaceus has long been favored for its remarkable nutritional and health-promoting benefits, and erinacine A is the key component responsible... 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 Progress in Multisensory Synergistic Salt Reduction visual cover Article 000011 Progress in Multisensory Synergistic Salt Reduction Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with... Dietary Strategies to Improve Exercise Performance by Modulating the Gut Microbiota visual cover Article 000019 Dietary Strategies to Improve Exercise Performance by Modulating the Gut Microbiota Numerous research studies have shown that moderate physical exercise exerts positive effects on gastrointestinal tract health and increases the variety... Glyphosate as a Food Contaminant: Main Sources, Detection Levels, and Implications for Human and Public Health visual cover Article 000025 Glyphosate as a Food Contaminant: Main Sources, Detection Levels, and Implications for Human and Public Health Glyphosate is a broad-spectrum pesticide that has become the most widely used herbicide globally. However, concerns have risen regarding its potential... 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... Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour visual cover Article 000029 Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore... 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... Advances in Aptamer-Based Conjugate Recognition Techniques for the Detection of Small Molecules in Food visual cover Article 000042 Advances in Aptamer-Based Conjugate Recognition Techniques for the Detection of Small Molecules in Food Small molecules are significant risk factors for causing food safety issues, posing serious threats to human health. Sensitive screening for hazards is... Nutritional Barriers to the Adherence to the Mediterranean Diet in Non-Mediterranean Populations visual cover Article 000043 Nutritional Barriers to the Adherence to the Mediterranean Diet in Non-Mediterranean Populations Adherence to the Mediterranean diet has been shown to lower the risk of developing chronic non-communicable diseases like cardiovascular and... Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing visual cover Article 000044 Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing The plant-based food market is rapidly growing, offering innovative options to meet consumer expectations. However, a comprehensive analysis of the... Phytosterols: Physiological Functions and Potential Application visual cover Article 000045 Phytosterols: Physiological Functions and Potential Application Dietary intake of natural substances to regulate physiological functions is currently re- garded as a potential way of promoting health. As one of 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... Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine visual cover Article 000058 Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine Healthy, nutritious, and delicious mulberry wine is loved by everyone, but there is no specific yeast for mulberry wine. To screen for yeasts with... 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... Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products visual cover Article 000063 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... Morzeddhu: A Unique Example of a Traditional and Sustainable Typical Dish from Catanzaro visual cover Article 000069 Morzeddhu: A Unique Example of a Traditional and Sustainable Typical Dish from Catanzaro Morzeddhu in the local dialect of Catanzaro is an official typical dish of the capital of the Calabria region. It is a peasant dish, almost unknown at... Liposomes as Carriers of Bioactive Compounds in Human Nutrition visual cover Article 000071 Liposomes as Carriers of Bioactive Compounds in Human Nutrition This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human...