Nutritional and potential health benefits of fermented food proteins.

Background: Protein fermentation continues to gain popularity as a result of several factors, including the cost-effectiveness of the process and the positive correlation of fermented protein consumption, with a reduced risk of developing diet-related diseases such as diabetes and cardiovascular disorders, as well as their enhanced nutritional and techno-functional properties. Nonetheless, the nutritional and health benefits of food protein fermentation such as enhanced nutrient bioavailability, reduced antinutritional factors (ANFs) and enriched bioactive peptides (BAPs) are often overlooked. The present study reviewed recent work on the influence of protein fermentation on nutrition and health.

Classification of oils and margarines by FTIR spectroscopy in tandem with machine learning.

This study assessed the combined utility of ATR-FTIR spectroscopy and machine learning (ML) techniques for identifying and classifying pure njangsa seed oil (NSO), palm kernel oil (PKO), coconut oil (CCO), njangsa seed oil-palm kernel oil (NSOPKO) and njangsa seed oil-coconut oil (NSOCCO) margarine. Additionally, it quantified the degree of adulteration in each oil and margarine using ML regression models and sunflower oil and canola-flaxseed oil margarine as adulterants. Fingerprints of the oils and the margarines derived in the spectra region 4000-600 cm were combined with ML models.

Machine Learning Approaches for Predicting Fatty Acid Classes in Popular US Snacks Using NHANES Data.

In the US, people frequently snack between meals, consuming calorie-dense foods including baked goods (cakes), sweets, and desserts (ice cream) high in lipids, salt, and sugar. Monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) are reasonably healthy; however, excessive consumption of food high in saturated fatty acid (SFA) has been related to an elevated risk of cardiovascular diseases. The National Health and Nutrition Survey (NHANES) uses a 24 h recall to collect information on people's food habits in the US.