Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 12 Dec 2023

Preparation and characterization of soluble dietary fiber from tiger nut residues, showing enhanced antioxidant activity and metal-ion-binding properties

in Nutrition and Food Science Technology

Weihao Wang
Zhigang Quan
Fang Kou
Shenglong Zhang
Longkui Cao
Zhi Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1275473

2,192 views
2 citations

General Commentary

Published on 08 Dec 2023

Commentary: Editorial: Strengthening food labeling policies in Brazil

in Nutrition and Food Science Technology

Bruna Eugênia Ferreira Mota
Iasmim Cristiane de Alcântara
Perciliany Martins de Souza
Gabriela Guerra Leal Souza
Laís Amaral Mais
Camila Carvalho Menezes
Isabel Antunes David

Frontiers in Nutrition

doi 10.3389/fnut.2023.1331250

2,073 views
1 citation

Opinion

Published on 08 Dec 2023

Modeling of lipolysis in the human body and the methodology for developing technology of supplements for obesity prevention considering the utilization of food industry by-products

in Nutrition and Food Science Technology

Vladimir Sadovoy
Nadezhda Barakova
Angelina Baskovtceva
Elena Kiprushkina
Grigory Tochilnikov
Mark Shamtsyan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1264477

2,306 views

Editorial

Published on 01 Dec 2023

Editorial: From sea to fork: novel seafood and effects on human health

in Nutrition and Food Science Technology

Alicia del Carmen Mondragon Portocarrero
Carmen Adriana Campos
Jose Manuel Miranda Lopez

Frontiers in Nutrition

doi 10.3389/fnut.2023.1339216

1,232 views
1 citation

Review

Published on 30 Nov 2023

Properties and physiological effects of dietary fiber-enriched meat products: a review

in Nutrition and Food Science Technology

Bidyut Prava Mishra
Jyotiprabha Mishra
Biswaranjan Paital
Prasana Kumar Rath
Manoj Kumar Jena
B. V. Vivekananda Reddy
Prasad Kumar Pati
Susen Kumar Panda
Dipak Kumar Sahoo

Frontiers in Nutrition

doi 10.3389/fnut.2023.1275341

9,912 views
21 citations

Original Research

Published on 29 Nov 2023

Enhancing the nutritional value of sweet pepper through sustainable fertilization management

in Nutrition and Food Science Technology

Vasile Stoleru
Ionel Mangalagiu
Dorina Amăriucăi-Mantu
Gabriel-Ciprian Teliban
Alexandru Cojocaru
Oana-Raluca Rusu
Marian Burducea
Gabriela Mihalache
Mihaela Rosca
Gianluca Caruso

Frontiers in Nutrition

doi 10.3389/fnut.2023.1264999

4,088 views
7 citations

Original Research

Published on 28 Nov 2023

Effect of cooking and storage temperature on resistant starch in commonly consumed Indian wheat products and its effect upon blood glucose level

in Nutrition and Food Science Technology

Prabhjot Kaur
Harpreet Kaur
Renuka Aggarwal
Kiran Bains
Amrit Kaur Mahal
O. P Gupta
Lachhman Das Singla
Kulvinder Singh

Frontiers in Nutrition

doi 10.3389/fnut.2023.1284487

9,249 views
5 citations

Editorial

Published on 24 Nov 2023

Editorial: Valorization of bioactive compounds from bio-wastes of agro-food sector using green technologies

in Nutrition and Food Science Technology

Najla Trabelsi
Ioannis Mourtzinos
Mohamed Fawzy Ramadan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1334315

1,447 views
2 citations

Perspective

Published on 22 Nov 2023

Gluten cross contact in oats: retrospective database analysis 2011 to 2023

in Nutrition and Food Science Technology

Tricia Thompson
Amy Keller

Frontiers in Nutrition

doi 10.3389/fnut.2023.1284636

7,452 views
5 citations

Review

Published on 17 Nov 2023

Unlocking the power of nanomedicine: the future of nutraceuticals in oncology treatment

in Nutrition and Food Science Technology

Madhav Singla
Smriti
Saurabh Gupta
Prateek Behal
Sachin Kumar Singh
Subham Preetam
Sarvesh Rustagi
Jutishna Bora
Pooja Mittal
Sumira Malik

Frontiers in Nutrition

doi 10.3389/fnut.2023.1258516

4,959 views
11 citations

Original Research

Published on 17 Nov 2023

Evaluation of the use of Idesia polycarpa Maxim protein coating to extend the shelf life of European sweet cherries

in Nutrition and Food Science Technology

Wenqing Yang
Zimu Zhang
Yaobing Chen
Kai Luo

Frontiers in Nutrition

doi 10.3389/fnut.2023.1283086

2,836 views
6 citations

Mini Review

Published on 16 Nov 2023

Advancing sustainability in the food and nutrition system: a review of artificial intelligence applications

in Nutrition and Food Science Technology

Zahra Namkhah
Seyedeh Fatemeh Fatemi
Amin Mansoori
Saeid Nosratabadi
Majid Ghayour-Mobarhan
Seyyed Reza Sobhani

Frontiers in Nutrition

doi 10.3389/fnut.2023.1295241

9,904 views
9 citations

Editorial

Published on 13 Nov 2023

Editorial: Quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity, modification, and functionality

in Nutrition and Food Science Technology

Rui Liu
Tong Xing

Frontiers in Nutrition

doi 10.3389/fnut.2023.1301481

1,326 views
2 citations

Original Research

Published on 02 Nov 2023

Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation

in Nutrition and Food Science Technology

Mehrsa Emkani
Sylvie Moundanga
Bonastre Oliete
Rémi Saurel

Frontiers in Nutrition

doi 10.3389/fnut.2023.1284413

5,570 views
5 citations

Review

Published on 30 Oct 2023

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

in Nutrition and Food Science Technology

Abigael Odunayo Bankole
Emmanuel Anyachukwu Irondi
Wasiu Awoyale
Emmanuel Oladipo Ajani

Frontiers in Nutrition

doi 10.3389/fnut.2023.1257439

22,142 views
30 citations

Original Research

Published on 27 Oct 2023

Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction

in Nutrition and Food Science Technology

Elena Bartkiene
Giedre Kungiene
Vytaute Starkute
Dovile Klupsaite
Egle Zokaityte
Darius Cernauskas
Egle Kamarauskiene
Fatih Özogul
João Miguel Rocha

Frontiers in Nutrition

doi 10.3389/fnut.2023.1277980

6,269 views
4 citations