Comparative analysis of Oreochromis niloticus responses to Chlorella vulgaris and Lactobacillus-fermented Azolla economic feed supplements in biofloc and green systems: An in silic... by Ahmed M. Aboseif, Nasser S. Flefil, Mostafa K.S. Taha, Asmaa Negm El-Dein, Mingchun Ren, Hualiang Liang, Abd-Ellatif M. Hussian

“…The field of high-effective functional foods has emerged from advancements in biological pharmaceutical research, bridging pharmacology and food science. …”
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Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review by Falade Ayodeji Osmund, Oboh Ganiyu, Okoh Anthony Ifeanyi

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Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism by Chongyang Li, Yu Fu, Hongjie Dai, Qiang Wang, Ruichang Gao, Yuhao Zhang

“…Ultraviolet (UV)-induced photoaging skin has become an urgent issue. The functional foods and cosmetics aiming to improve skin photoaging are developing rapidly, and the demand is gradually increasing year by year. …”
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The collection of oat genetic resources held by VIR as a source of information on the history of cultivation and taxonomy of the genus, and breeding trends (a review) by I. G. Loskutov, E. V. Blinova, A. A. Gnutikov

“…The passport database contains detailed information about all accessions of the collection, which makes it possible to improve the work with the oat collection, including safe preservation of accessions and their effective evaluation and use as source material for breeding in the leading breeding centers of Russia.Thus, the global oat collection at VIR has factual and potential value for the sustainable development of environmentally friendly agriculture, efficient processing of agricultural products, and production of safe and high-quality food products, including functional foods.…”
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Chick Early Amniotic Fluid Alleviates Dextran-Sulfate-Sodium-Induced Colitis in Mice via T-Cell Receptor Pathway by Fan Chen, Yining Zhao, Yanfa Dai, Ning Sun, Xuezheng Gao, Jiajun Yin, Zhenhe Zhou, Ke-jia Wu

“…Our findings suggest that ceAF could be a valuable nutritional intervention for UC, potentially enhancing existing functional foods aimed at managing this condition.…”
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Microalgae: A potential alternative to health supplementation for humans by Apurav Krishna Koyande, Kit Wayne Chew, Krishnamoorthy Rambabu, Yang Tao, Dinh-Toi Chu, Pau-Loke Show

“…However, microalgal based functional foods have not flooded the market. The lack of awareness coupled with scarce incentives for producers result in under-exploitation of microalgal potential. …”
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N-3 Polyunsaturated Fatty Acids Stimulate Bile Acid Detoxification in Human Cell Models by Anna Cieślak, Jocelyn Trottier, Mélanie Verreault, Piotr Milkiewicz, Marie-Claude Vohl, Olivier Barbier

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Optimization of Extraction of Compound Flavonoids from Chinese Herbal Medicines Based on Quantification Theory and Evaluation of Their Antioxidant Activity by Xu Yang, Dongli Cao, Haiyu Ji, Yingying Feng, Juan Yu, Anjun Liu

“…CFs could be exploited as natural antioxidants in pharmaceuticals and functional foods.…”
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Unravelling the Digestibility and Structure–Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation by Armin Mirzapour-Kouhdasht, Samaneh Shaghaghian, Marjan Majdinasab, Jen-Yi Huang, Marco Garcia-Vaquero

“…This study provides insights into the enhanced nutritional and functional attributes of lentil proteins following germination, emphasizing their potential application in functional foods.…”
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Simultaneous Encapsulation of Probiotic Bacteria (<i>Lactococcus lactis</i>, and <i>Lactiplantibacillus plantarum</i>) in Calcium Alginate Hydrogels by Marko Vinceković, Luna Maslov Bandić, Fabijan Oštarić, Marta Kiš, Nevijo Zdolec, Ivan Marić, Suzana Šegota, Hana Zelić, Nataša Mikulec

“…The findings suggest that bacterial cells are efficiently delivered from calcium alginate microspheres, offering promising applications in the development of functional foods, especially in cheese production.…”
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Artificial simulated saliva, gastric and intestinal digestion and fermentation in vitro by human gut microbiota of intrapolysaccharide from Paecilomyces cicadae TJJ1213 by Juanjuan Tian, Xiaomeng Wang, Xueliang Zhang, Xiaohong Chen, Mingsheng Dong, Xin Rui, Qiuqin Zhang, Mei Jiang, Wei Li

“…These results indicated that IPS from P. cicadae TJJ1213 could be used as potential candidates for new functional foods.…”
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Process optimization, texture and microstructure of novel kelp tofu by Xianjiang Ye, Li Chen, Zhichen Su, Xiaojuan Lin, Jicheng Chen

“…These results indicated the potential use of KAP tofu as a valuable resource for development of functional foods.…”
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Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing by Muyideen Olaitan Bamidele, Micheal Bola Bamikale, Eliseo Cárdenas-Hernández, Motolani Adepeju Bamidele, Guillermo Castillo-Olvera, José Sandoval-Cortes, Cristóbal Noe Aguilar

“…Solid-State Fermentation (SSF) is a breakthrough approach in the sustainable bioprocessing of foods that applies bioengineering techniques to enhance the accumulation of bioactive compounds in functional foods. A review of bioengineering strategies that optimize microbial growth and metabolite production in SSF systems is presented in this chapter, including novel bioreactor designs and genetic engineering of microorganisms combined with metabolic engineering. …”
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Nutritional Indices, Phytochemistry, and the In Vitro Antioxidant Activity of Carrot Fortified Tomato Concentrate by Olabisi Theresa Ademosun, Abiodun Humphrey Adebayo, Kolawole Oluseyi Ajanaku

“…Researchers are constantly looking at the development of functional foods from local materials that offer both nutritional and therapeutic potentials. …”
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Fermented soy whey induced changes on intestinal microbiota and metabolic influence in mice by Wei Han, Xuhui Zhuang, Qian Liu, Bo Sun, Haijiang Miao, Xiaolin Zhang

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Nutritional, Phytochemical, and Antimicrobial Properties of <i>Carica papaya</i> Leaves: Implications for Health Benefits and Food Applications by Rajni Choudhary, Ravinder Kaushik, Ansab Akhtar, Suvendu Manna, Jyoti Sharma, Aarti Bains

“…Conclusions: PLs demonstrate strong nutritional, antioxidant, and antimicrobial properties, supporting their inclusion in functional food.…”
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Research Progress on the Preparation, Physiological Activity and Action Mechanism of Plant Derived Bioactive Peptides by Sinan LI, Xi WANG, Yu AN, Jun YU, Kaiyuan XU, Jia WANG, Zhihui ZHANG, Meng WANG, Aqin WANG, Ying WANG, Lu ZHANG

“…In recent years, with the increasing demand of consumers for functional foods and formula foods for special medical purposes, bioactive peptides (BAPs) with potential edible and medicinal value have received extensive attention. …”
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Suitability Analysis of Three Quick-Freezing Techniques for Application in Bamboo Shoot Freezing by FAN Zhenmei, SHEN Hui, HU Tenggen, CHENG Lina, YU Lijuan, XU Yujuan, WU Jijun, YU Yuanshan

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Journal of Food Quality Evaluation of Effect of Extraction Solvent on Selected Properties of Olive Leaf Extract by Won-Young Cho, Da-Hee Kim, Ha-Jung Lee, Su-Jung Yeon, Chi-Ho Lee

“…The quest for natural preservatives and functional foods with health benefits has seen an increasing demand for natural products having therapeutic value. …”
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Impact of Light and Temperature on Growth, Intracellular and Extracellular Pigment, and Lovastatin Yield by Monascus ruber in Synthetic Medium by K. Suganya, A. Usha Raja Nanthini, Jayaraman Narenkumar, Subramani Abilaji, Aruliah Rajasekar, Subpiramaniyam Sivakumar, S. Prasath, Hesham S. Almoallim, Tahani Awad Alahmadi

“…Thus, the result provides the knowledge to enable us to explore the pigments and lovastatin yield for functional foods and large-scale industrial applications.…”
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