- Foods | Open Access Journal | MDPI
Foods is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI
- Foods | Aims Scope - MDPI
About Foods Aims Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal that provides an advanced forum for studies related to all aspects of food research, with major emphasis on the “science of food” Our goal is to strive for the publication of exceptionally high-quality articles with rigor and depth We will publish comprehensive reviews, research
- Food Hydrocolloids: Structure, Properties, and Applications
In food systems, the high affinity of hydrocolloids for water molecules significantly changes the rheological properties of food [3] Rheological properties are defined as mechanical properties that cause food deformation and flow in the presence of stress Thickening reduces the fluidity of food, essentially enhancing the interaction between macromolecules and solvents [4] Hydrophilic
- Ancient Grains as Functional Foods: Integrating Traditional Knowledge . . .
Ancient grains, including wild rice, millet, fonio, teff, quinoa, amaranth, and sorghum, are re-emerging as vital components of modern diets due to their dense nutritional profiles and diverse health-promoting bioactive compounds Rich in high-quality proteins, dietary fiber, essential micronutrients, and a broad spectrum of bioactive compounds such as phenolic acids, flavonoids, carotenoids
- Healthy Grains in Healthy Diets: The Contribution of Grain Foods to . . .
Background: Grain foods are important sources of complex carbohydrates, fiber, vitamins, and minerals Objective: To identify healthy grain foods and to assess their associations with composite diet quality measures and selected health outcomes Methods: Healthy grain foods were identified using two methods The first one, Carbohydrate Food Quality Score (CFQS-3) was based on whole grains
- Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor . . .
Traditional fermented foods represent a vital cornerstone of culinary cultures worldwide, with a history that spans millennia Rooted in distinctive production techniques and cultural practices, these foods not only extend the shelf life of perishable ingredients but also generate unique flavors, nutritional benefits, and diverse bioactive properties However, despite rapid scientific and
- The Effects of Creatine Supplementation on Upper- and Lower-Body . . . - MDPI
Background: Creatine supplementation is widely used to enhance exercise performance, mainly resistance training adaptations, yet its differential effects on upper- and lower-body strength and muscular power remain unclear across populations Objective: This systematic review and meta-analysis aimed to quantify the effects of creatine supplementation in studies that included different exercise
- Predicting Packaging Material–Food Interactions and the Respective . . .
One of the current and serious environmental problems is the pollution due to microplastics There is an urgent need for biodegradable and bio-based materials for numerous applications, including food packaging In this work we examine the bio-based polyester cutin for its potential to be used as food packaging material, in terms of migration, based on the Hansen Solubility Parameters (HSP
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