How does the addition of mushrooms and their dietary fibre affect starchy foods
March 2022
Mushrooms contain multiple bioactive compounds of which dietary fibre is a representative type. Fortification of extracted or naturally derived dietary fibre in staple starchy foods constitutes a strategy...
Wheatgrass (Triticum aestivum): a miraculous microgreen: an overview
May 2025
Plants have been utilized by humans throughout history for a variety of purposes, including sustenance and medicinal intentions. Since ancient times, wheatgrass has been utilized as a type of microgreen...
Nutritional quality and health benefits of microgreens, a crop of modern agriculture
September 2021
Microgreens are young, tender greens that are used to enhance the color, texture, or flavor of salads and main dishes. They can be grown in small scales and indoors, making them widely adopted by controlled...
An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis
June 2022
Mycotoxins are potentially hazardous secondary metabolites produced by filamentous fungi (molds). These small molecular weight compounds (often less than 1 000 Da) are found in nature and are almost...
Edible insects as future food: chances and challenges
September 2021
The consumption of insects (entomophagy) has recently attracted global attention for health reasons as well as environmental and economic benefits. Achieving environmentally sustainable food security...
Ceylon cinnamon: a versatile ingredient for futuristic diabetes management
June 2022
Cinnamon has been used for centuries as a flavor ingredient and for medicinal purposes. It is known to reduce the risk of cancers, hyperlipidemia, and hyperglycemia due to the presence of a variety...
Traditional food, modern food and nutritional value of Sea buckthorn (Hippophae rhamnoides L.): a review
September 2023
•Systematic combing of traditional sea buckthorn food and modern sea buckthorn food•Nutritional and therapeutic value of sea buckthorn•Wide Application of sea buckthorn in food industry...
Strategies to minimize post-harvest waste of fruits and vegetables: Current solutions and future perspectives
Available online 6 May 2025
Highlights• Global post-harvest wastage takes place for quantitative and qualitative losses of food chain• The percentage is increasing day by day• Require a systematic approachFrom: Aramyan, L. H.,...
Classification and antioxidant assays of polyphenols: a review
September 2024
•The antioxidant capacity of polyphenols could be affected by their structure, stability, bioavailability and food matrix.•The chemical antioxidant assays are simple and fast, but these reactions vary...
Coconut oil as a therapeutic treatment for alzheimer's disease: a review
March 2022
The coconut tree (Cocos nucifera) which is also known as the “Tree of life” has its own values in each part of the tree and coconut oil is more prestigious among them. At present, the consumption of...
Review on herbal tea as a functional food: classification, active compounds, biological activity, and industrial status
September 2023
This paper reviews recent and historical reports identifying the active constituents of herbal teas. It also summarizes literature on the biological activity and potential mechanisms of action of herbal...
Chokeberry (Aronia melanocarpa) as a new functional food relationship with health: an overview
December 2021
•The distribution, composition, chemical composition and contents of the plant are summarized.•Summarizes the pharmacological activities of the active ingredients in Aronia melanocarpa.•The paper explores...
Plant-based meat alternatives: Advancements in ingredients, processing, consumer perception, and future directions
Available online 17 April 2025
•Novel plant-based protein sources enhance nutritional and physiochemical properties of plant-based meat alternatives.•Innovations in processing techniques are shaping the future of plant-based meat...
Research progress on classification, sources and functions of dietary polyphenols for prevention and treatment of chronic diseases
December 2023
•Diet with polyphenols is strongly related to decrease the risk of chronic diseases.•Classification and sources of dietary polyphenols are systematically summarized.•This paper presents an overview...
Studies of peach gum polysaccharide on gut microbiota in vitro fermentation by human feces
January 2025
Peach gum polysaccharides have multiple biological functions, such as anti-oxidation, blood lipids reduction, and immune protection. However, their impact on the gut microbiota was still unclear. Here,...
Review on Pectin: Sources, Properties, Health Benefits and Its Applications in Food Industry
March 2026
•Agricultural waste products can be a source of pectin extraction.•Pectin has emerged as a versatile hydrocolloid with many potential applications.•Structure, sources and extraction techniques affect...
Millet processing: prospects for climate-smart agriculture and transition from food security to nutritional security
September 2025
•Millets are gluten-free and nutritious, but processing and storage pose challenges.•Insights of stress resilience of millets and its role in climate smart agriculture.•Proper processing can improve...
Review on plant-derived bioactive peptides: biological activities, mechanism of action and utilizations in food development
June 2022
Plant proteins are good alternative to animal sources in bioactive peptide production due to their safety, low-cost, rich resources and easy for large scale production. The bioactivities of the peptides...
Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods
January 2025
Sumac (Rhus coriaria) is a flowering plant that is widely consumed for its promoting health benefits and used in food preparations as a spice in the Mediterranean region. It is a high shrub or small...
Bioactive compounds, nutraceutical values and its application in food product development of oyster mushroom
December 2024
•Oyster mushroom has an excellent sources of biological proteins, fiber, vitamins (C, B1, B3, folic acid, B12), minerals (potassium & phosphorus), significant content of linoleic and oleic acid.•Due...
A review on nutritional advantages of edible mushrooms and its industrialization development situation in protein meat analogues
March 2023
•Comparative analysis of nutrition data of mushrooms, meat, and commonly used plant ingredients for making meat analogue.•The unique nutritional advantages of edible mushrooms protein meat analogue...
Recent advances in the sustained-release technology for improving the antifungal potential of essential oil in food preservation
January 2026
1.EOs are permitted to be added to food for prevent contamination by toxigenic fungi.2.Active packaging technologies improve the shortcomings of EOs.3.The enhanced sustained release and retention of...
A Comprehensive Analysis of Artificial Intelligence, Machine Learning, Deep Learning and Computer Vision in Food Science
Available online 8 July 2025
Objectives: This review aims to:1.Summarize the current state of Artificial Intelligence (AI), Machine Learning (ML), Deep Learning (DL), and Computer Vision (CV) technologies in food science.2.Identify...
Fungi for future foods
September 2021
The rapid growth of human civilizations has led to imminent pressures to develop new food products with increased nutritional characteristics and decreased environmental footprints. Filamentous fungi,...
Plant proteins, insects, edible mushrooms and algae: more sustainable alternatives to conventional animal protein
May 2025
•Alternative proteins are expected to play an important role as a good source of nutrition in the near future.•Aspects of nutritional value, protein properties of alternative protein were related•Understanding...