The marine crustacean krill (order Euphausiacea) has not been a traditional food in the
human diet. Public acceptance of krill for human consumption will depend partly on its …

Modern attitudes to meat in both men and women reflect a strong meat-masculinity
association. Sex differences in the relationship between meat and masculinity have not …

Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in
plants and can be used to color food products. However, ACN sensitivity to different factors …

Milk is an important component of a balanced diet and contains numerous valuable
constituents. Considerable acclaimed health benefits of milk are related to its proteins, not …

Background and objectives More than 2 billion people suffer with malnutrition arising from
dietary protein and micronutrients deficiencies. To enhance the dietary nutrient quality, the …

Seaweeds are macroscopic marine algae that are allocated into three categories based on
the seaweed color (green, brown and red seaweeds). Seaweeds are known for its nutrition …

Microalgae are unicellular microorganisms that can be rich in proteins and are therefore a
valuable ingredient in different foods. So far microalgae are mainly utilized in foods in low …

Health is one factor in leading a fulfilled life. Since food and sport are considered to be
'medicines', their continuous inter-related application is a highly effective but simple tool for …

Inflammation is a normal acute response of the immune system to pathogens and tissue
injury. However, chronic inflammation is known to play a significant role in the …

Meat is the most valuable livestock product since it is one of the main sources of protein for
human consumption. Meat quality can be evaluated according to the following parameters …