Global food production faces many challenges, including climate change, a water crisis,
land degradation, and desertification. These challenges require research into non-traditional …

The consumption of healthy food, in order to strengthen the immune system, is now a major
focus of people worldwide and is essential to tackle the emerging pandemic concerns …

Phytate (myo-inositol hexakisphosphate or InsP6) is the main phosphorus reservoir that is
present in almost all wholegrains, legumes, and oilseeds. It is a major component of the …

The current animal-based production of protein-rich foods is unsustainable, especially in
light of continued population growth. New alternative proteinaceous foods are therefore …

Nowadays, consumers are increasingly inclined toward plant-based meat analogues for
sake of food security, safety, and sustainability. This growing interest, not only from …

The health and environmental advantages of plant-predominant diets will likely lead to
increasing numbers of consumers reducing their reliance on animal products …

Oxalate is an antinutrient present in a wide range of foods, with plant products, especially
green leafy vegetables, being the main sources of dietary oxalates. This compound has …

The present study was carried out to investigate the effect of atmospheric cold plasma
treatment on the nutritional, anti-nutritional, functional, morphological, and digestibility of …

Consumption of foods rich in anti-nutritional factors (ANFs) can lead to inadequate
absorption of vitamins and minerals. Pulsed electric field (PEF) treatment is a non-thermal …

Phytates are a type of organophosphorus compound produced in terrestrial ecosystems by
plants. In plant feeds, phytic acid and its salt form, phytate, account for 60%–80% of total …