Rice is food consumed regularly and is vital for the food security of over half the world's
population. Rice production on a global scale is predicted to rise by 58 to 567 million tonnes …

Numerous examples of next‐generation plant‐based foods, such as meat, seafood, egg,
and dairy analogs, are commercially available. These products are usually designed to have …

Legume-derived proteins present an opportunity to replace existing animal-source protein in
various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly …

This study aimed to co-encapsulate Lactobacillus casei and tocotrienol-enriched flaxseed oil
in calcium alginate-carboxymethyl cellulose hydrogel beads (CA-CMC) for application in …

Common food sources including meat, fish and vegetables are the main source of fats and
fatty acids required by human body. Edible insects such as worms, locusts, termites, crickets …

Marine microalgae accumulate numerous compounds with commercial value including
carotenoids, proteins, biopolymers, and lipids, making them attractive feedstocks to produce …

The efficiency of the microwave-assisted extraction (MAE) technique on recovering
nutritional and bioactive oils from salmon (Salmo salar) side streams was evaluated and …

Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have
long been celebrated for their culinary versatility. Beyond their delightful nutty flavor and …

Polyunsaturated fatty acids may be derived from a variety of sources and could be
incorporated into a balanced diet. They protect against a wide range of illnesses, including …

In this study, the effect of chitosan coating containing emulsion and nanoemulsion of
Hyssopus officinalis essential oil (EO) on the chemical, microbiological and sensory …