Journal Article

Knowledge gaps in food composition are driven by the diverse nature of food itself, including variations caused by how it is produced, stored and distributed, and processed, coupled with technological...

Introduction: Sphingolipids and glycosphingolipids are an essential subset of bioactive lipids found in most eukaryotic cells that contribute to membrane biophysical properties and are involved in cellular differentiation, recognition, and mediating...

Historically, prioritizing abundant food production often resulted in overlooking nutrient quality and bioavailability, however, environmental concerns have now propelled sustainable nutrition and health efficacy to the forefront of global attention....

Bioactive oligosaccharides with the potential to improve human health, especially in modulating gut microbiota via prebiotic activity, are available from few natural sources. This work uses polysaccharide oxidative cleavage to...

Due to the rampant rise in obesity and diabetes, consumers are desperately seeking for ways to reduce their sugar intake, but to date there are no options that are both...

Predicted famines due to population increase created an interest in the development of protein alternatives during the 1950s. Currently, a renewed interest in protein alternatives has developed as a potential...

There is an urgent requirement to minimize food waste and create more sustainable food systems that address global increases in malnutrition and hunger. The nutritional value of brewers’ spent grain...

Guideline recommendation for a plant bioactive such as flavan-3-ols is a departure from previous recommendations because it is not based on deficiencies but rather improvement in health outcomes. Nevertheless, there...

Guideline recommendation for a plant bioactive such as flavan-3-ols is a departure from previous recommendations because it is not based on deficiencies but rather improvement in health outcomes. Nevertheless, there...

Aflatoxin B1 (AFB1) is the most potent genotoxic and carcinogenic aflatoxin produced by Aspergillus flavus and Aspergillus parasiticus. AFB1 is considered a major concern in food safety because of its...

Aflatoxins are mutagenic mycotoxins which are believed to impact over a billion people every year, particularly in the developing world, and, when consumed, lead to stunting, immunosuppression, and liver cancer....

Globally, we are failing to meet numerous nutritional, health, and environmental targets linked to food. Defining food composition in its full chemical and quantitative diversity is central to data-driven decision...