Frontiers in Nutrition | Nutrition and Food Science Technology

Review

Published on 05 Feb 2025

A step forward in enhancing the health-promoting properties of whole tomato as a functional food to lower the impact of non-communicable diseases

in Nutrition and Food Science Technology

Pier Giorgio Natali
Mauro Piantelli
Alessandra Sottini
Margherita Eufemi
Cristina Banfi
Luisa Imberti

Frontiers in Nutrition

doi 10.3389/fnut.2025.1519905

Editorial

Published on 30 Jan 2025

Editorial: Advances in food processing and analysis: product quality and green revolution

in Nutrition and Food Science Technology

Asli Can Karaca
Giancarlo Cravotto
Hefei Zhao
Tawheed Amin
Luca Rastrelli

Frontiers in Nutrition

doi 10.3389/fnut.2025.1559027

305 views

Original Research

Accepted on 29 Jan 2025

ANALYSIS OF THE NUTRITIONAL AND FATTY ACID PROFILE OF SACHA INCHI TEMPE (PLUKENETIA VOLUBILIS L.) USING DIFFERENT COOKING METHODS

in Nutrition and Food Science Technology

Diana Nur Afifah
Daniaty Afifatus Salam
Fitria Nugraheni
Nina Resti
Rachma Purwanti
Gemala Anjani
Mursid Tri Susilo
Nuryanto Nuryanto
Made Astawan
Irma Sarita Rahmawati

Frontiers in Nutrition

doi 10.3389/fnut.2025.1527865

Original Research

Published on 28 Jan 2025

Detection of melatonin and 5-HTP in dietary supplements based on multiple spectra

in Nutrition and Food Science Technology

Huiyu Yang
Xinrui Zhang
Yang Gao
Zhuang Peng
Bo Su
Kai Li
Cunlin Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1532092

228 views

Original Research

Published on 28 Jan 2025

Ameliorative effect of liprotide-encapsulated vitamin D3 on blood glucose, calcium homeostasis, and vitamin D level in a vitamin D and calcium deficient rat model

in Nutrition and Food Science Technology

Gemala Anjani
Reza Achmad Maulana
Sylvia Rahmi Putri
Faizah Fulyani
Ahmad Syauqy
Diana Nur Afifah
Fitriyono Ayustaningwarno
Refani Alycia Kusuma
Zulfatul Masruroh

Frontiers in Nutrition

doi 10.3389/fnut.2025.1514179

283 views

Editorial

Accepted on 27 Jan 2025

Microbial Safety of Animal-Based Food Products

in Nutrition and Food Science Technology

María J Andrade
Micaela Álvarez
Paula Rodrigues

Frontiers in Nutrition

doi 10.3389/fnut.2025.1561962

Original Research

Published on 27 Jan 2025

Screening potential antileukemia ingredients from sweet potato: integration of metabolomics analysis, network pharmacology, and experimental validation

in Nutrition and Food Science Technology

Lianling Xu
Kaixuan Zeng
Zuoyue Duan
Jing Liu
Yan Zeng
Miao Zhang
You Yang
Qulian Guo
Yanling Jin
Wenjun Liu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1518525

373 views

Original Research

Published on 27 Jan 2025

In vitro gastrointestinal digestion simulation screening of novel ACEI peptides from broccoli: mechanism in high glucose-induced VSMCs dysfunction

in Nutrition and Food Science Technology

Shuzhi Zhang
Jingjing Guo
Shikun Suo
Li Ju
Zhaoqiang Jiang
Pingshuan Dong
Yanli Wang
Yali Dang
Laijing Du

Frontiers in Nutrition

doi 10.3389/fnut.2025.1528184

285 views

Editorial

Accepted on 23 Jan 2025

Editorial: Wheat: From Nutrition to Cultivation and Technology

in Nutrition and Food Science Technology

Bojana Voučko
Elena Bartkiene
Marianna Rakszegi
João Miguel Rocha

Frontiers in Nutrition

doi 10.3389/fnut.2025.1563397

Original Research

Published on 22 Jan 2025

Physicochemical properties of Alisma starch

in Nutrition and Food Science Technology

Fenxia Han
Yongqiang Wang
Hao Zhang
Sheng Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1513814

183 views

Original Research

Accepted on 17 Jan 2025

Manuscript submitted to Frontiers in Nutrition _________________________________________________________________________________ Optimisation of Instant Sweet Osmanthus White Tea: Formulation, Sensory Evaluation, and Antioxidant Properties

in Nutrition and Food Science Technology

Yuhua Yang
Li Fan
Yiqin Lin
Yan Huang
Jianming Zhang
Shaohua Li
Chunhua Ma
Xi Cheng
Thuan Chew Tan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1538848

Editorial

Published on 14 Jan 2025

Editorial: Novel technologies applied to flavoromics and sensory evaluation of foods

in Nutrition and Food Science Technology

Geraldine M. Dowling
Michel Aliani

Frontiers in Nutrition

doi 10.3389/fnut.2024.1544709

1,408 views

Original Research

Published on 08 Jan 2025

Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage

in Nutrition and Food Science Technology

Rui Wang
Yongqing Liu
Ying He
Caiping Feng
Xiufang Xia

Frontiers in Nutrition

doi 10.3389/fnut.2024.1511698

366 views

Original Research

Published on 07 Jan 2025

Effect of packaging materials and storage temperature on the shelf stability of Awaze paste

in Nutrition and Food Science Technology

Biadge Kefale
Mulugeta Admasu Delele
Solomon Workneh Fanta
Solomon Abate

Frontiers in Nutrition

doi 10.3389/fnut.2024.1503328

455 views

Original Research

Published on 07 Jan 2025

Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air

in Nutrition and Food Science Technology

Yang Li
Chenyan Yang
Shuaitao Cao
Ruijie Guan
Bowen Zhang
Xuedong Yao
Qiang Wang
Wancheng Dong
Yong Huang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1523078

308 views

Editorial

Published on 06 Jan 2025

Editorial: Construction of nutrient delivery system for carotenoids and their antioxidant and anti-inflammatory activities

in Nutrition and Food Science Technology

Jiangfeng Song
Yingdong Zhu
Jun Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1539429

772 views

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Articles

A step forward in enhancing the health-promoting properties of whole tomato as a functional food to lower the impact of non-communicable diseases

Editorial: Advances in food processing and analysis: product quality and green revolution

ANALYSIS OF THE NUTRITIONAL AND FATTY ACID PROFILE OF SACHA INCHI TEMPE (PLUKENETIA VOLUBILIS L.) USING DIFFERENT COOKING METHODS

Detection of melatonin and 5-HTP in dietary supplements based on multiple spectra

Ameliorative effect of liprotide-encapsulated vitamin D3 on blood glucose, calcium homeostasis, and vitamin D level in a vitamin D and calcium deficient rat model

Microbial Safety of Animal-Based Food Products

Screening potential antileukemia ingredients from sweet potato: integration of metabolomics analysis, network pharmacology, and experimental validation

In vitro gastrointestinal digestion simulation screening of novel ACEI peptides from broccoli: mechanism in high glucose-induced VSMCs dysfunction

Editorial: Wheat: From Nutrition to Cultivation and Technology

Physicochemical properties of Alisma starch

Manuscript submitted to Frontiers in Nutrition _________________________________________________________________________________ Optimisation of Instant Sweet Osmanthus White Tea: Formulation, Sensory Evaluation, and Antioxidant Properties

Editorial: Novel technologies applied to flavoromics and sensory evaluation of foods

Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage

Effect of packaging materials and storage temperature on the shelf stability of Awaze paste

Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air

Editorial: Construction of nutrient delivery system for carotenoids and their antioxidant and anti-inflammatory activities