The current review was carried out on the industrial application of fig by-products and their
role against chronic disorders. Fig is basically belonging to fruit and is botanically called …

The growing aging population are increasingly suffering from the negative health
consequences of the age-related decline in their senses, especially their chemical senses …

The food industry has been slow in harnessing technological developments to expand
opportunities and benefit the community. One such opportunity is in the application of …

The present study was undertaken to evaluate the antioxidant effect of alcoholic extract of
Chlorella vulgaris and Spirulina platensis on extending the shelf life of rainbow trout …

Although not always labeled as such, flexitarianism is the default lifestyle for much of the
world, whereby meals based on plant materials provide the bulk of people's calories. The …

Being a rich source of antioxidants, phenolic compounds and dietary fiber, the fig seed could
be valuable health‐promoting food ingredient. The possibility of using fig seed powder in …

Personalized nutrition means that we are unique in the way to absorb and to metabolize
nutrients as a consequence of our genetic profile and the microbiome that we host in the gut …

Preparing jerky is an efficient method to extend the shelf life of meat. Although hot-air drying
is commonly used to make jerky, certain problems, such as excessively tough texture, lipid …

The present study was carried out to gain consumer insights on the use of tempeh (a
fermented soy bean product) to improve the healthiness of beef patties and to determine the …

Sensorial perceptions change as people age and biometrics analysis can be used to
explore the unconscious consumer responses. Investigation was conducted of effects of …