Microalgae has been consumed in human diet for thousands of years. It is an under-
exploited crop for production of dietary foods. Microalgae cultivation does not compete with …

Consumers are increasingly interested in nutritious, safe and healthy muscle food products
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …

Macrofungi production and economic value have been increasing globally. The demand for
macrofungi has expanded rapidly owing to their popularity among consumers, pleasant …

The eminent protein sources among the vegetarian population include cereals and pulses
that do not satisfy the Recommended Dietary Allowance (RDA) level. The anti-nutrients such …

Fucoxanthin is a brown-colored pigment from algae, with great potential as a bioactive
molecule due to its numerous properties. This review aims to present current knowledge on …

Metabolic syndrome is characterized by the coexistence of different metabolic disorders
which increase the risk of developing type 2 diabetes mellitus and cardiovascular diseases …

Lactobionic acid (LBA) is a bionic acid naturally found in the “Caspian Sea yogurt” and
chemically constituted of a gluconic acid bonded to a galactose. The compound is known for …

The ever-expanding human population puts tremendous pressure on global food security.
With climate change threats lowering crop productivity and food nutritional quality, it is …

Shuidouchi is a traditional Chinese fermented soybean product and its quality is largely
affected by the microbes involved in the fermentation. In this study, eleven Shuidouchi …

Agri-food waste biomass is the most abundant organic waste and has high valorisation
potential for sustainable bioproducts development. These wastes are not only recyclable in …