Lignans are the main active components of Schisandrae Chinensis Fructus for liver disease treatment: a review by Ke Fu, Shu Dai, Cheng Ma, Yafang Zhang, Shenglin Zhang, Cheng Wang, Lihong Gong, Honglin Zhou, Yunxia Li

“…These results can lay a scientific foundation for the development of hepatoprotective drugs or functional foods from SC/lignans.…”
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Bioactive Anti-Aging Substances: Geroprotectors by Anna D. Fokina, Anna D. Vesnina, Anna S. Frolova, Darya Yu. Chekushkina, Larisa A. Proskuryakova, Larisa M. Aksenova

“…This article reviews biologically active geroprotectors with a view to select promising components for novel biologically active additives and functional foods. The review covered five years of Russian research articles and patents on biologically active anti-aging agents indexed in the National Center for Biotechnology Information, ScienceDirect, eLIBRARY.RU, and the database of the Federal Institute of Industrial Property. …”
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Molecular Mechanism of Targeted Inhibition of Pancreatic Lipase and Cholesterol Esterase by Hempseed Peptides by YIN Hao, ZHU Jiangxiong, ZHAO Haiyun, ZHONG Yu, WANG Danfeng, DENG Yun

“…This study enriches our understanding of the interaction mechanism of peptides with PL and CE, and provides a scientific basis for the development of functional foods based on hempseed protein.…”
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Optimization of Protein Hydrolysate from Earthworms (<i>Perionyx excavatus</i>) of Angiotensin-I-Converting Enzyme Inhibitory Activity by One Variable at a Time by Phong Thanh Bui, Truc Anh Hoang, My Thi Thuy Pham, Linh Le Phuong Tran, Oanh Kim Nguyen

“…These results suggest that earthworm protein hydrolysates, particularly the <1 kDa fraction, exhibit strong stability and could be promising candidates for the development of functional foods or pharmaceuticals targeting hypertension.…”
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Preparation, Identification, and Enzyme Inhibition Kinetic Analysis of Phosvitin α-Amylase Inhibitory Peptides by Tianrui XUE, Binfei LÜ, Mingran ZHANG, Can LI, Xiaowei ZHANG

“…This study highlights the potential use of PPP as a new hypoglycemic substance in developing functional foods for alleviating type Ⅱ diabetes mellitus.…”
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Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes by Feiran An, Kun Zhuang, Lingling Shangguan, Lan Yao, Jun Dai

“…To date, a hotspot of functional foods is strengthening the content of organic Se in food using biological Se enrichment. …”
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Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin by Nurliyani, M. Z. Abidin, I. Kandarina

“…It is expected that fermented OVA produced using local starters can be used as an ingredient in functional foods. …”
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Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry by Garsa Ali Alshehry

“…The result is that it could be recommended that the banana peel flour, which has high fiber content, produce acceptable biscuits fortified with 5, 10, and 15% and become functional foods. Panelists did not find the 20% blend biscuits to be particularly appealing.…”
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Ionic Liquid-Facilitated Preparation of Lignocellulosic Composites by Brent Tisserat, Erik Larson, David Gray, Nathaniel Dexter, Carl Meunier, Lena Moore, Luke Haverhals

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Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabiliz... by LIU Jingbo, LI Zihao, WEN Hedi, LÜ Siwen, YU Yiding, ZHANG Ting

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Feasibility of Metatranscriptome Analysis from Infant Gut Microbiota: Adaptation to Solid Foods Results in Increased Activity of Firmicutes at Six Months by Floor Hugenholtz, Jarmo Ritari, Lotta Nylund, Mark Davids, Reetta Satokari, Willem M. de Vos

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Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta by Sogand Alizadeh, Asiye Ahmadi-Dastgerdi, Sara Reisi, Fahimeh Ebrahimi Tirtashi, Maryam Zokaei, Shiva Tahriri

“…In conclusion, the amaranth flour has a good potential to be used in functional foods and gluten-free pasta. A20 was favorable in terms of physicochemical characteristics, and A10 was the best in terms of sensory characteristics.…”
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Effects of Certain Personal Attributes on Food Waste by Ákos Bartha, Bálint Horváth

“…In our research, we examine certain personal aspects in case of specific (e.g. functional) foods as well. A significant decrease in food waste coming from households could be attained by controlling our attitudes. …”
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Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach by Liwen Jiang, Yi Chen, Tiantian Zhao, Pao Li, Luyan Liao, Yang Liu

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RSM-, ANN-, and GA-Based Process Optimization for Acid Centrifugation Treatment of Cane Molasses Toward Mitigating Calcium Oxide Fouling in Ethanol Plant Heat Exchanger by Lata Deso Abo, Sintayehu Mekuria Hailegiorgis, Mani Jayakumar, Sundramurthy Venkatesa Prabhu, Gadissa Tokuma Gindaba, Abas Siraj Hamda, B. S. Naveen Prasad

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Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasoun... by Qingquan Fu, Jingrong Cheng, Haibo Shi, Miaomiao Han, Quanzhan Chen, Shangxin Song

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THE NEW APPROACH ON FOOD QUALITY: AN IMPORTANT FACTOR ON CONSUMER BEHAVIOR AND TRENDS IN FOOD QUALITY by Johana Paluchová

“…While reducing microbial contamination, chemical contaminants and pesticide residues will gain in importance, ethical products and functional foods are the emerging priorities. Food businesses will need to give much greater attention towards minimising water use and pollution, more sustainable production systems, worker welfare and waste management. …”
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Dietary phytochemicals alleviate the premature skin aging: A comprehensive review by Harpreet Singh, Y.T. Kamal, Jessica Pandohee, Arun Kumar Mishra, Aritra Biswas, Sourav Mohanto, Arvind Kumar, Sagnik Nag, Amrita Mishra, Mhaveer Singh, Himanshu Gupta, Hitesh Chopra

“…The dietary guidelines presented in the manuscript is a unique summarization for a broad reader to understand the inclusion of various functional foods, nutrients, supplements, etc., to prevent premature skin aging. …”
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Edible Alginate–Fungal Chitosan Coatings as Carriers for <i>Lacticaseibacillus casei</i> LC03 and Their Impact on Quality Parameters of Strawberries During Cold Storage by Camila Vilela da Silva Simões, Thayza Christina Montenegro Stamford, Lúcia Raquel Ramos Berger, Alessandra Silva Araújo, José Alberto da Costa Medeiros, Mariane Cajubá de Britto Lira Nogueira, Maria Manuela Estevez Pintado, Silvana Magalhães Salgado, Marcos Antonio Barbosa de Lima

“…This research contributes to the development of sustainable food preservation strategies and functional foods.…”
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Total Polyphenol and Flavonoid Content and Antioxidant Capacity of Some Varieties of Persea americana Peels Consumed in Cameroon by Ruth Edwige Kemadjou Dibacto, Boris Ronald Tonou Tchuente, Maxwell Wandji Nguedjo, Yves Martial Tongue Tientcheu, Emilienne Carine Nyobe, Ferdinand Lanvin Ebouel Edoun, Melanie Flore Godam Kamini, Romelle Feumba Dibanda, Gabriel Nama Medoua

“…Fruit peels are increasingly being used as functional foods nowadays. Peelings of twelve varieties of Persea americana fruits consumed in Cameroon were investigated for their phenolic compounds (polyphenols and flavonoids) using three solvents systems, water, ethanol: water (50 : 50 v/v), and ethanol, and antioxidant activity using total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging methods. …”
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