Foods  

Adnan Adnan, Dieter von Hörsten, Elke Pawelzik and And Daniel Mörlein

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Andreas Siegfried Braeuer, Julian Jonathan Schuster, Medhanie Tesfay Gebrekidan, Leo Bahr, Filippo Michelino, Alessandro Zambon and Sara Spilimbergo

This work explores the feasibility of applying in situ Raman spectroscopy for the online monitoring of the supercritical carbon dioxide (SC-CO2) drying of fruits. Specifically, we investigate two types of fruits: mango and persimmon. The drying experiment... see more

Nancy Miranda, Pratik Banerjee, Steven Simpson, Khalil Kerdahi and Irshad M. Sulaiman

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Marzia Albenzio, Antonella Santillo, Mariangela Caroprese, Antonella Della Malva and Rosaria Marino

Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis... see more

Fangfang Song and Mi Sook Cho

The geographical environment, food culture, and dietary habits are substantially different between the southern and northern regions in China. We investigated the associations with dietary patterns and metabolic syndrome between Chinese adult from the sou... see more

Stephen Bleakley and Maria Hayes

Population growth combined with increasingly limited resources of arable land and fresh water has resulted in a need for alternative protein sources. Macroalgae (seaweed) and microalgae are examples of under-exploited “crops”. Algae do not compete with tr... see more

Eric Banan-Mwine Daliri, Deog H. Oh and Byong H. Lee

The increased consumer awareness of the health promoting effects of functional foods and nutraceuticals is the driving force of the functional food and nutraceutical market. Bioactive peptides are known for their high tissue affinity, specificity and effi... see more