Journal Article

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....

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...