For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …

Following the growth of the global population and the subsequent rapid increase in
urbanization and industrialization, the fisheries and aquaculture production has seen a …

Background Bioactive peptides have been studied in several sources due to their valuable
potential in pharmaceutical, food and cosmetic industries. Algae, mussels and fish are …

The ingestion of insects has become a new trend in food science approximately since 2013,
when the Food and Agriculture Organization of the United Nations (FAO) published a …

Background The health benefits associated with consuming fish products are mainly
attributed to their desirable nutrition profiles, including vitamins, minerals, essential amino …

Background Diseases related to oxidative stress and food quality decay are of major
concern worldwide as they can lead to economic losses in both public health and food …

Agro-industrial by-products containing considerable amounts of protein (10–50%) such as
soybean meal, rice bran and coconut pulp are promising bioactive peptide sources with …

Background The consumer demand for food that is minimally processed and that does not
include artificial additives makes it necessary to look for new natural sources of …

Background The intersection of population growth, resource scarcity, and climate change
has created formidable obstacles to ensuring global food security. Simultaneously, a rising …

There are different types of nutritionally mediated oxidative stress sources that trigger
inflammation. Much information indicates that high intakes of macronutrients can promote …