Background Mozzarella, a stretched curd cheese obtained from buffalo or bovine milk,
densely packed with saturated dairy fats, is extensively used in pizza toppings due to the …

This review delves into the burgeoning field of seaweed proteins as promising alternative
sources of protein. With global demand escalating and concerns over traditional protein …

The red alga Kappaphycus alvarezii is a versatile food ingredient widely used in the food
industry due to its many functional properties. The aim of this study is to substitute wheat …

Many underutilized food resources have been traditionally used by regional and poor
communities. The history of their consumption makes them potential new food sources for …

Restructured meat (RM) products are gaining importance as an essential component of the
meat industry due to consumers' interest in health benefits. RM products imply the binding or …

Diet is an important pathway for microplastic exposure. This study examined distinct edible
seaweed products sold at ethnic food stores in Mexico for microplastic contamination, as …

Arthrospira platensis is rich in branched-chain amino acids (BCAAs) and serves as a
promising alternative material for BCAA-containing peptide production. Herein, Arthrospira …

This review explores the versatility of K. alvarezii in various food applications, including
bakery, meat, snacks, jams, and prebiotics. Abundant in vitamins, minerals, antioxidants …

Microplastics (MPs) occurrence in marine ecosystems is well known, but their accumulation
in seaweeds and subsequent human exposure remain understudied. This research …

Meat, a high-quality protein food, has a short shelf life, leading to food waste and economic,
environmental, and public health issues. This review explores seaweed-derived …