Frontiers in Nutrition | Nutrition and Food Science Technology

Review

Published on 19 Feb 2024

Natural feed additives and bioactive supplements versus chemical additives as a safe and practical approach to combat foodborne mycotoxicoses

in Nutrition and Food Science Technology

Stoycho D. Stoev

Frontiers in Nutrition

doi 10.3389/fnut.2024.1335779

3,728 views
8 citations

Review

Published on 16 Feb 2024

Dietary proteins: from evolution to engineering

in Nutrition and Food Science Technology

Hannelore Daniel

Frontiers in Nutrition

doi 10.3389/fnut.2024.1366174

4,741 views
2 citations

Original Research

Published on 15 Feb 2024

High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste

in Nutrition and Food Science Technology

Tomas Bolumar
Regina Lohmayer
Manuela Peukert
Kai Thiemann
Siegfried Münch
Dagmar A. Brüggemann

Frontiers in Nutrition

doi 10.3389/fnut.2024.1352550

2,883 views
4 citations

Original Research

Published on 14 Feb 2024

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

in Nutrition and Food Science Technology

Liping Zeng
Aiping Fan
Guangming Yang
Yuping Nong
Yifan Lu
Ruopeng Yang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1299810

3,227 views
4 citations

Original Research

Published on 09 Feb 2024

Establishment and comparison of in situ detection models for foodborne pathogen contamination on mutton based on SWIR-HSI

in Nutrition and Food Science Technology

Zongxiu Bai
Dongdong Du
Rongguang Zhu
Fukang Xing
Chenyi Yang
Jiufu Yan
Yixin Zhang
Lichao Kang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1325934

1,804 views
2 citations

Review

Published on 07 Feb 2024

Unveiling the potential of linseed mucilage, its health benefits, and applications in food packaging

in Nutrition and Food Science Technology

Monika Chand
Rajni Chopra
Binanshu Talwar
Snigdha Homroy
Priyanka Kumari Singh
Aishwarya Dhiman
Abdul Wahid Payyunni

Frontiers in Nutrition

doi 10.3389/fnut.2024.1334247

7,438 views
6 citations

Editorial

Published on 07 Feb 2024

Editorial: Sugar reduction strategies in foods: sensory, nutritional and safety evaluation

in Nutrition and Food Science Technology

Dipendra Kumar Mahato
Emmanuela Magriplis
Nitya Sharma
Shirani Gamlath

Frontiers in Nutrition

doi 10.3389/fnut.2024.1370781

1,873 views

Perspective

Published on 07 Feb 2024

Challenges and opportunities in cell expansion for cultivated meat

in Nutrition and Food Science Technology

Michelle Hauser
Amit Zirman
Roni Rak
Iftach Nachman

Frontiers in Nutrition

doi 10.3389/fnut.2024.1315555

4,946 views
7 citations

Original Research

Published on 06 Feb 2024

Characterization, antioxidant and antitumor activities of phenolic compounds from Amomum villosum Lour.

in Nutrition and Food Science Technology

Ming Zhang
Xi-xiang Shuai
Zhi Wei
Tao-tao Dai
Chang-bin Wei
Ya Li
Jun-jun He
Li-qing Du

Frontiers in Nutrition

doi 10.3389/fnut.2024.1327164

2,662 views
7 citations

Editorial

Published on 06 Feb 2024

Editorial: Mediterranean foods: quality, safety and sustainability

in Nutrition and Food Science Technology

Ana Cristina Agulheiro-Santos
Marta Laranjo
Carmen Jarén

Frontiers in Nutrition

doi 10.3389/fnut.2024.1370508

751 views

Original Research

Published on 06 Feb 2024

Antioxidant, aroma, and sensory characteristics of Maillard reaction products from Urechis unicinctus hydrolysates: development of food flavorings

in Nutrition and Food Science Technology

Mengdi Du
Wei Yu
Ning Ding
Mengqi Jian
Yongqiang Cheng
Jing Gan

Frontiers in Nutrition

doi 10.3389/fnut.2024.1325886

2,351 views
4 citations

Original Research

Published on 02 Feb 2024

Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out

in Nutrition and Food Science Technology

Ximena Figueroa-Gómez
María Jesus Oliveras-López
Juan Manuel Rodríguez Silva
Marcelo Poyanco
Herminia López
Magdalena Araya

Frontiers in Nutrition

doi 10.3389/fnut.2024.1321360

3,900 views
3 citations

Original Research

Published on 01 Feb 2024

Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation

in Nutrition and Food Science Technology

Lei Zhao
Ruxianguli Maimaitiyiming
Jingyang Hong
Liang Wang
Ying Mu
Bingze Liu
Huimin Zhang
Keping Chen
Aihemaitijiang Aihaiti

Frontiers in Nutrition

doi 10.3389/fnut.2024.1344117

4,037 views
5 citations

Editorial

Published on 30 Jan 2024

Editorial: Exploiting the potential of native and modified legume proteins for the development of functional foods

in Nutrition and Food Science Technology

Hafiz Rizwan Sharif
Mian Kamran Sharif
Husnain Raza

Frontiers in Nutrition

doi 10.3389/fnut.2024.1361730

1,305 views
1 citation

Original Research

Published on 24 Jan 2024

Fusing hyperspectral imaging and electronic nose data to predict moisture content in Penaeus vannamei during solar drying

in Nutrition and Food Science Technology

Jiarong Wang
Wenxiu Wang
Wenya Xu
Huanjiong An
Qianyun Ma
Jianfeng Sun
Jie Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1220131

1,637 views

Original Research

Published on 24 Jan 2024

Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis

in Nutrition and Food Science Technology

Marina Mefleh
Ghofrane Omri
Rosangela Limongelli
Fabio Minervini
Monica Santamaria
Michele Faccia

Frontiers in Nutrition

doi 10.3389/fnut.2024.1269154

4,414 views
5 citations