Lipids are essential components of human health, serving as critical structural elements of
cell membranes, energy sources, and precursors for bioactive molecules. This narrative …

From the health viewpoint, consumers monitor their food uptake in terms of both quality and
quantity, due to awareness of the link between food ingredients and health. Accordingly …

The main aim of the current study was to examine and compare the nutritional quality and
degree of naturalness of chocolate and cereal bars. Our analysis relied on a dataset (n …

The study evaluated the rheological properties and volatile profile of emulsion filled gels
(EFG) composed of inulin, dry-fractionated proteins of red lentil (RL) and black chickpea …

Food nutritional labeling is compulsory in the European Union since 13 December 2016.
The analysis of all batches of foodstuff using the official methods is expensive and the food …

The nutritional characteristics of chocolate products may be associated with very different,
and even opposite, health effects. In the present study, we collected information on …

The recent millennium has witnessed a notable shift in consumer focus towards natural
products for addressing lifestyle-related disorders, driven by their safety and cost …

This study assessed the effects of incorporating commercially processed former foodstuffs
(cFF) as substitutes for corn, soybean meal and soybean oil in broilers' diet on slaughter …

Currently, there is fierce competition in the cocoa industry to develop products that possess
distinctive sensory characteristics and flavours. This is because cocoa and its derivatives …

This study evaluated the effect of hydrogel/oleogel (HOs) produced in five different oil
mediums (pistachios, wheat, fig seeds, flaxseed, and pumpkin seeds oils) without varying …