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Abstract 3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textu...

Abstract This study reviewed the current data presented in the literature on developing meat analogs using plant-, insect-, and protein-derived materials and presents a conclusion on future perspectives. As a result of t...

Abstract The aim of this study is to investigate whether milk fermented by Lactiplantibacillus plantarum K79, which exhibits angiotensin-converting enzyme inhibitory activity, has an effect on lowering the blood pressure...

The aim of this study was to develop and evaluate the bioactive properties and storage stability of microcapsules (MCs) obtained by co-encapsulation of the potential probiotic yeast Kluyveromyces marxianus VM004 and pean...

Macroalgae serve as the foundation of the aquatic food chain, significantly contributing to primary productivity in coastal waters, acting as indicators of aquatic ecosystem health, and can be utilized as food, tradition...

Abstract This study was conducted to compare and analyze the changes in the biochemical characteristics and biological activity of peptide extracts derived from Chickso, Hanwoo, and Wagyu beef during digestion. The resul...

Abstract Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processe...