Meat and meat products are a fundamental part of the human diet. The protein and vitamin
content, as well as essential fatty acids, gives them an appropriate composition to complete …

Background Over the last three decades, consumption of total and saturated fat has steadily
declined in Western diets as a proportion of calories intake. At the same time, omega (ω)-6 …

Food futurists accept that sustainability-minded humanity will increasingly incorporate
insects as alternative protein. The most studied and easily reared species are not …

Abstract The use of 3-Dimensional (3D) printing, also known as additive manufacturing
(AM), technology in food sector has a great potential to fabricate 3D constructs with complex …

Research on the use of various parts of the Moringa oleifera Lam. plant (M. oleifera) as a
nutritional and neutraceutical resource for human and animal diets has increased in recent …

Near-infrared (12,500–4,000 cm− 1; 800–2,500 nm) spectroscopy is the hallmark for one of
the most rapidly advancing analytical techniques over the last few decades. Although it is …

Increasing public awareness of foodborne illnesses, factory farming, and the ecological
footprint of the meat industry, has generated the need for animal-free meat alternatives. In …

The practice of eating insects has been documented for a long time. With obvious economic
and environmental advantages, edible insects are in the spotlight recently due to their …

Recent studies have clearly shown the importance of polyunsaturated fatty acids (as
essential fatty acids) and their nutritional value for human health. In this review, various …

Microbial spoilage of meat is a complex event to which many different bacterial populations
can contribute depending on the temperature of storage and packaging conditions. The …