Original Research

Accepted on 19 Sep 2024

Dietary Astragalin Confers Protection against Lipopolysaccharide-Induced Intestinal Mucosal Barrier Damage through Mitigating Inflammation and Modulating Intestinal Microbiota

in Nutrition and Food Science Technology

Enhui Tang
Huan Lin
Yihao Yang
Jiawen Xu
Baiwen Lin
Yang Yang
Zijian Huang
Xinlan Wu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1481203

Original Research

Published on 19 Sep 2024

The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup

in Nutrition and Food Science Technology

Carmo Serrano
Margarida Sapata
Diogo Castelo-Branco
Ana Tasso
António Marques
Cláudia Viegas
Diogo Figueira
Norton Komora

Frontiers in Nutrition

doi 10.3389/fnut.2024.1456319

300 views

Perspective

Published on 18 Sep 2024

Contextualizing toxic elements in the diet: a case for integration of toxic element data into food databases

in Nutrition and Food Science Technology

Rachel R. Jones
Melanie T. Odenkirk
Jackie Bertoldo
Jessica E. Prenni

Frontiers in Nutrition

doi 10.3389/fnut.2024.1473282

Original Research

Published on 18 Sep 2024

The role of duel hydrolysis of soybean on functional properties and protein digestibility: a sustainable approach

in Nutrition and Food Science Technology

Nishithkumar Jogi
Somya Adusumilli
Madhukar Nagesh
Sudheer Kumar Yannam
Bangera Sheshappa Mamatha

Frontiers in Nutrition

doi 10.3389/fnut.2024.1444329

238 views

Original Research

Accepted on 17 Sep 2024

Nutrient profiling assessment of packaged snack foods carrying nutrition-related claims available in Indian market

in Nutrition and Food Science Technology

Amisha Bhatnagar
Monika Choudhary
Vikas Kumar
Vicky Singh
Prabhdeep Kaur

Frontiers in Nutrition

doi 10.3389/fnut.2024.1425354

Original Research

Accepted on 17 Sep 2024

Impact of Dehulling, Germination and Fermentation on the Bioactive and Functional Properties of Grey Pea Flour

in Nutrition and Food Science Technology

Armaghan Amanipour
Yasaman Samaei
Olof Böök
Yvonne Granfeldt
Claudia E. Lazarte

Frontiers in Nutrition

doi 10.3389/fnut.2024.1478399

Original Research

Accepted on 16 Sep 2024

The effect of sesamol on endogenous substances and oxidative stability of walnut oil

in Nutrition and Food Science Technology

Qin Cheng
Yuanyuan Bao
Qi Li
Tingmei Qi
Xinyong Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1476734

Original Research

Accepted on 16 Sep 2024

Effect of Fermentation, Malting and Ultrasonication on Sorghum, Mopane Worm and Moringa oleifera: Improvement in their Nutritional, Technofunctional and Health Promoting Properties

in Nutrition and Food Science Technology

Mpho Sebabiki Maleke
Oluwafemi Ayodeji Adebo
Jonathan Wilkin
Moira Ledbetter
Xi Feng
John Gieng
Tumisi Beiri Jeremiah Molelekoa

Frontiers in Nutrition

doi 10.3389/fnut.2024.1469960

Original Research

Published on 13 Sep 2024

Effect of different harvest times and processing methods on the vitamin content of Leymus

in Nutrition and Food Science Technology

Yifan Wang
Xue Chen
Xingliang Zhuo
Lei Wang
Tingting Jia
Fangcai Ji
Hongrui Zhang
Zhu Yu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1424334

180 views

Original Research

Published on 11 Sep 2024

Mineral, seed morphology, and agronomic characteristics of proso millet grown in the inland Pacific Northwest

in Nutrition and Food Science Technology

Tayler Reinman
Jessica Braden
Nathan Daniel Miller
Kevin M. Murphy

Frontiers in Nutrition

doi 10.3389/fnut.2024.1394136

219 views

Original Research

Accepted on 09 Sep 2024

Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades

in Nutrition and Food Science Technology

Aécio Luis De Sousa Dias
Emmanuelle Meudec
Arnaud Verbaere
Sophie Lair
Jean-Claude Boulet
Nicolas Sommerer

Frontiers in Nutrition

doi 10.3389/fnut.2024.1467282

Editorial

Published on 09 Sep 2024

Editorial: Functional foods: adding value to food

in Nutrition and Food Science Technology

Esra Capanoglu
Simin Feng
Srinivas Janaswamy

Frontiers in Nutrition

doi 10.3389/fnut.2024.1466003

268 views

Original Research

Published on 04 Sep 2024

Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus)

in Nutrition and Food Science Technology

Janna Cropotova
Kristine Kvangarsnes
Turid Rustad
Janne Stangeland
Gabriella Roda
Melissa Fanzaga
Martina Bartolomei
Carmen Lammi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1446485

615 views

Original Research

Published on 30 Aug 2024

Effects of the supernatant of Chlorella vulgaris cultivated under different culture modes on lettuce (Lactuca sativa L.) growth

in Nutrition and Food Science Technology

Lin Dai
Peng Yu
Pengyao Ma
Cheng Chen
Jun Ma
Jinli Zhang
Bo Huang
Zhikun Xin
Xufan Zheng
Tao Tang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1437374

991 views

Original Research

Accepted on 28 Aug 2024

Effect of Pilot-Scale High-temperature Short-time (HTST) Processing on the Retention of Key Micronutrients in a Fortified Almond-based Beverage: Implications for Fortification of Plant-based Milk Alternatives

in Nutrition and Food Science Technology

Benjamin Redan
Joseph Zuklic
Jiarui Cai
Joshua Warren
Coleton Carter
Jason Wan
Amandeep Sandhu
Darryl Glenn Black
Lauren S. Jackson

Frontiers in Nutrition

doi 10.3389/fnut.2024.1468828

175 views

Editorial

Published on 26 Aug 2024

Editorial: Emerging indigenous food processing in solving nutrition problems

in Nutrition and Food Science Technology

Fitriyono Ayustaningwarno
Diana Nur Afifah
Yonathan Asikin

Frontiers in Nutrition

doi 10.3389/fnut.2024.1473715

402 views

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Articles

Dietary Astragalin Confers Protection against Lipopolysaccharide-Induced Intestinal Mucosal Barrier Damage through Mitigating Inflammation and Modulating Intestinal Microbiota

The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup

Contextualizing toxic elements in the diet: a case for integration of toxic element data into food databases

The role of duel hydrolysis of soybean on functional properties and protein digestibility: a sustainable approach

Nutrient profiling assessment of packaged snack foods carrying nutrition-related claims available in Indian market

Impact of Dehulling, Germination and Fermentation on the Bioactive and Functional Properties of Grey Pea Flour

The effect of sesamol on endogenous substances and oxidative stability of walnut oil

Effect of Fermentation, Malting and Ultrasonication on Sorghum, Mopane Worm and Moringa oleifera: Improvement in their Nutritional, Technofunctional and Health Promoting Properties

Effect of different harvest times and processing methods on the vitamin content of Leymus

Mineral, seed morphology, and agronomic characteristics of proso millet grown in the inland Pacific Northwest

Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades

Editorial: Functional foods: adding value to food

Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus)

Effects of the supernatant of Chlorella vulgaris cultivated under different culture modes on lettuce (Lactuca sativa L.) growth

Effect of Pilot-Scale High-temperature Short-time (HTST) Processing on the Retention of Key Micronutrients in a Fortified Almond-based Beverage: Implications for Fortification of Plant-based Milk Alternatives

Editorial: Emerging indigenous food processing in solving nutrition problems