Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 19 Sep 2024

The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup

in Nutrition and Food Science Technology

Carmo Serrano
Margarida Sapata
Diogo Castelo-Branco
Ana Tasso
António Marques
Cláudia Viegas
Diogo Figueira
Norton Komora

Frontiers in Nutrition

doi 10.3389/fnut.2024.1456319

2,869 views
1 citation

Perspective

Published on 18 Sep 2024

Contextualizing toxic elements in the diet: a case for integration of toxic element data into food databases

in Nutrition and Food Science Technology

Rachel R. Jones
Melanie T. Odenkirk
Jackie Bertoldo
Jessica E. Prenni

Frontiers in Nutrition

doi 10.3389/fnut.2024.1473282

838 views

Original Research

Published on 18 Sep 2024

The role of duel hydrolysis of soybean on functional properties and protein digestibility: a sustainable approach

in Nutrition and Food Science Technology

Nishithkumar Jogi
Somya Adusumilli
Madhukar Nagesh
Sudheer Kumar Yannam
Bangera Sheshappa Mamatha

Frontiers in Nutrition

doi 10.3389/fnut.2024.1444329

1,216 views

Original Research

Published on 13 Sep 2024

Effect of different harvest times and processing methods on the vitamin content of Leymus

in Nutrition and Food Science Technology

Yifan Wang
Xue Chen
Xingliang Zhuo
Lei Wang
Tingting Jia
Fangcai Ji
Hongrui Zhang
Zhu Yu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1424334

889 views

Original Research

Published on 11 Sep 2024

Mineral, seed morphology, and agronomic characteristics of proso millet grown in the inland Pacific Northwest

in Nutrition and Food Science Technology

Tayler Reinman
Jessica Braden
Nathan Daniel Miller
Kevin M. Murphy

Frontiers in Nutrition

doi 10.3389/fnut.2024.1394136

1,547 views

Editorial

Published on 09 Sep 2024

Editorial: Functional foods: adding value to food

in Nutrition and Food Science Technology

Esra Capanoglu
Simin Feng
Srinivas Janaswamy

Frontiers in Nutrition

doi 10.3389/fnut.2024.1466003

1,329 views
1 citation

Original Research

Published on 04 Sep 2024

Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus)

in Nutrition and Food Science Technology

Janna Cropotova
Kristine Kvangarsnes
Turid Rustad
Janne Stangeland
Gabriella Roda
Melissa Fanzaga
Martina Bartolomei
Carmen Lammi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1446485

2,986 views
4 citations

Original Research

Published on 30 Aug 2024

Effects of the supernatant of Chlorella vulgaris cultivated under different culture modes on lettuce (Lactuca sativa L.) growth

in Nutrition and Food Science Technology

Lin Dai
Peng Yu
Pengyao Ma
Cheng Chen
Jun Ma
Jinli Zhang
Bo Huang
Zhikun Xin
Xufan Zheng
Tao Tang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1437374

1,912 views
1 citation

Editorial

Published on 26 Aug 2024

Editorial: Emerging indigenous food processing in solving nutrition problems

in Nutrition and Food Science Technology

Fitriyono Ayustaningwarno
Diana Nur Afifah
Yonathan Asikin

Frontiers in Nutrition

doi 10.3389/fnut.2024.1473715

983 views

Mini Review

Published on 19 Aug 2024

Polyphenols in health and food processing: antibacterial, anti-inflammatory, and antioxidant insights

in Nutrition and Food Science Technology

Shengqian Sun
Zhengyang Liu
Mingxia Lin
Na Gao
Xiaojie Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1456730

4,175 views
11 citations

Mini Review

Published on 19 Aug 2024

Peanut hulls, an underutilized nutritious culinary ingredient: valorizing food waste for global food, health, and farm economies—a narrative review

in Nutrition and Food Science Technology

Suzannah Gerber
Susan B. Roberts

Frontiers in Nutrition

doi 10.3389/fnut.2024.1453315

7,173 views

Original Research

Published on 19 Aug 2024

Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids

in Nutrition and Food Science Technology

Kiyota Sakai
Masamichi Okada
Shotaro Yamaguchi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1436113

1,920 views
4 citations

Original Research

Published on 16 Aug 2024

Lipid-lowering and antioxidant effects of Polygonatum fermented liquor: a study on intestinal microbiota and brain–gut axis in mice

in Nutrition and Food Science Technology

Xuan Yang
Leyao Fang
Junxi Shen
Zhoujin Tan
Wenhong Zeng
Maijiao Peng
Nenqun Xiao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1428228

1,693 views
4 citations

Original Research

Published on 13 Aug 2024

A model for the promotion of consumption of locally available indigenous vegetables among primary school children

in Nutrition and Food Science Technology

Hlekani Vanessa Mbhatsani
Betrand Ayuk Tambe
Mthokozisi Kwazi Zuma
Xikombiso G. Mbhenyane

Frontiers in Nutrition

doi 10.3389/fnut.2024.1394905

1,840 views

Original Research

Published on 13 Aug 2024

Zero-shot evaluation of ChatGPT for food named-entity recognition and linking

in Nutrition and Food Science Technology

Matevž Ogrinc
Barbara Koroušić Seljak
Tome Eftimov

Frontiers in Nutrition

doi 10.3389/fnut.2024.1429259

2,140 views
3 citations

Original Research

Published on 12 Aug 2024

Extraction of phenolic compounds from Moringa oleifera Lam. leaves with ultrasonic-assisted deep eutectic solvents

in Nutrition and Food Science Technology

Zilin Wang
Yang Tian
Min Yang
Junyan Yang
Yifan Wang
Liang Tao
Jun Sheng
Chongying Shi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1405128

1,752 views
3 citations