Journal Article

ABSTRACT Dietary fibers promote positive health outcomes that are generally attributed to large bowel bacterial fermentation and associated bioactive metabolites. Historically, studies of the latter have focused on short-chain fatty...

Abstract Monosaccharides exist in either “D” or “L” conformations, with L-sugars being much less abundant in nature and therefore classified as “rare sugars.” Rare sugars hold significant potential due to...

Abstract Rare sugars are valuable for food and pharmaceutical applications. D-Mannose, a low-calorie sweetener, is traditionally produced via chemical extraction from plant biomass, which is unsustainable, while enzymatic methods suffer...

Wine has long been studied for its cardioprotective effects, exemplified by the French Paradox—the observation of relatively lower cardiovascular disease (CVD) rates in the French population despite high dietary cholesterol...

Food composition databases (FCDBs) are essential resources for characterizing, documenting, and advancing scientific understanding of food quality across the entire spectrum of edible biodiversity. This knowledge supports a wide range...

D-Tagatose, a rare low-calorie sweetener, is ideal for beverages due to its high solubility and low viscosity. Current enzymatic production methods from d-galactose or d-galactitol are limited by reaction reversibility, affecting the...

D-allose, a rare low-calorie sugar with potential as a sucrose substitute and health applications, was efficiently produced at 56.4 g/L with a 41.4% yield using engineered Escherichia coli, which leverages...

Interest in animal cell-based meat (ACBM) as an environmentally conscious replacement for livestock production has been increasing; however, a life cycle assessment (LCA) for the existing production methods of ACBM...

When grapes are exposed to wildfire smoke, certain smoke-related volatile phenols (VPs) can be absorbed into the fruit, where they can be then converted into volatile-phenol (VP) glycosides through glycosylation....

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....