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- Foods | An Open Access Journal from MDPI
Foods is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges Open Access — free for readers, with article processing charges (APC) paid by authors or their
- Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor . . .
Traditional fermented foods represent a vital cornerstone of culinary cultures worldwide, with a history that spans millennia Rooted in distinctive production techniques and cultural practices, these foods not only extend the shelf life of perishable ingredients but also generate unique flavors, nutritional benefits, and diverse bioactive properties However, despite rapid scientific and
- Leader-Inspired Nutrition: Promoting Safe Dietary Supplement Use . . . - MDPI
Dietary supplement use is prevalent in the military, with approximately 74% of U S Service Members regularly consuming them for various reasons, including performance enhancement, weight loss, muscle gain, and overall health [ 2 ] The market is saturated with thousands of products, some of which lack scientific evidence to support their purported safety or efficacy [ 3 ] Therefore, when
- Polyphenols in Foods and Their Use in the Food Industry . . . - MDPI
Polyphenols are known as secondary metabolites, which are crucial bioactive compounds that play a significant role in enhancing human health Chromatographic methods are typically used to identify polyphenols after food extraction The extraction methods are fundamental, however, they are implemented with some differences, including extractant type, according to the food Polyphenols are
- Global Status of Vegetable Soybean | MDPI
Vegetable soybean, popularly known as edamame in Japan and mao dou in China is a specialty soybean Green pods with physiologically mature beans are harvested, and whole pods or shelled beans are used as a fresh or frozen vegetable Vegetable soybeans are prepared in diverse ways, and they are highly nutritious, with excellent taste properties Unlike grain soybeans, it is perishable In this
- Unraveling the Role of Foods on Chronic Anti- and Pro . . . - MDPI
Background Objectives: Unbalanced diets contribute to a rise in low-grade systemic inflammation, a risk factor for metabolic diseases The aim of this study is to systematically review evidence from chronic intervention studies to understand the role of foods in modulating inflammatory responses in humans Methods: A literature search was conducted on PubMed using specific keywords Risk of
- Microplastics in the Food Chain - MDPI
Currently, microplastics represent a widespread contamination found in almost every part of the environment The plastic industry has generated waste since the 1950s, which unfortunately now counts in the millions The largest share of plastic consumption is used to produce packaging materials, including those applied in the food industry The versatility of plastic materials is mainly due to
- Using a Vegetation Model and Stakeholder Input to Assess the . . . - MDPI
We demonstrate a generalizable approach for assessing climate change effects on tribally important ecosystem goods and services Indigenous peoples may be highly vulnerable to the impacts of climate change because they rely on ecosystem goods and services, such as traditional foods, hunting, timber production, nontimber forest resources, and cultural resources However, there are few
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