With the growing interest of society in healthy eating, the interest in fresh, ready-to-eat,
functional food, such as microscale vegetables (sprouted seeds and microgreens), has been …

Considering the well-being cognizance of masses, the microgreens have emerged as the
potential therapeutic functional foods for improving the overall health by dietary …

Background The emergency for treating obesity has increased, triggering severe economic
issues worldwide. The consumption of anthocyanins from different dietetic sources or by …

Developing sustainable technology to grow nutritious produce under controlled environment
is an important strategy to practice urban agriculture. Being rich in nutrients and having a …

The design of novel and functional foods is a major driver of innovation in the food industry,
which strives to meet consumer's rising demand and expectations for healthy foods. In …

Pre-and postharvest strategies have been developed during the last decades to increase
yield, quality, and bioactive compounds of sprouts and microgreens. Depending on the …

Lettuce is one of the most important crops of plant factories with artificial lighting (PFALs)
due to their small size, fast growth rate, low energy demand and high marketing value. High …

Microgreens are novel foods with high concentrations of bioactive compounds and can be
grown easily and sustainably. Among all the microgreens genera produced, Brassicaceae …

Microgreens are edible seedlings of vegetables and flowers species which are currently
considered among the five most profitable crops globally. Light-emitting diodes (LEDs) have …

Our planet is facing food scarcity due to a rapidly growing population. Hence, food
production and sources must adapt to accommodate a growing population and a changing …