Cultivation driven transcriptomic changes in the wild-type and mutant strains of .

Purple photosynthetic bacteria (PPB) are versatile microorganisms capable of producing various value-added chemicals, e.g., biopolymers and biofuels.

Plant-Based Meat Analogues in the Human Diet: What Are the Hazards?

Research regarding meat analogues is mostly based on formulation and process development. Information concerning their safety, shelf life, and long-term nutritional and health effects is limited. This article reviews the existing literature and analyzes potential hazards introduced or modified throughout the processing chain of plant-based meat analogues via extrusion processing, encompassing nutritional, microbiological, chemical, and allergen aspects.

Dietary Modulation of the Human Gut Microbiota and Metabolome with Flaxseed Preparations.

Flaxseeds are typically consumed either as whole flaxseed, ground flaxseed, flaxseed oil, partially defatted flaxseed meal, or as a milk alternative. They are considered a rich source of vitamins, minerals, proteins and peptides, lipids, carbohydrates, lignans, and dietary fiber, which have shown hypolipidemic, antiatherogenic, anticholesterolemic, and anti-inflammatory property activity. Here, an in vitro batch culture model was used to investigate the influence of whole milled flaxseed and partially defatted milled flaxseed press cake on the gut microbiota and the liberation of flaxseed bioactives.

The Consumption of Insects in Switzerland: University-Based Perspectives of Entomophagy.

Although insects have long been part of the human diet in many countries, they are poorly received and accepted in European and North American countries. Therefore, this cross-sectional observational study, based on a structured questionnaire, aimed to evaluate the level of acceptability of entomophagy among young adults in a Swiss university context. The variable "acceptability of consuming insects" (ACI) was calculated according to the perception of entomophagy of each participant.

Impact of the electric field intensity and treatment time on whey protein aggregate formation.

Whey proteins are being integrated as high-value food product ingredients due to their versatile and tunable techno-functionality. To meet high food quality and clean label expectations by consumers, electric field (EF) technologies have been proposed to open new frontiers in this field. Despite a variety of studies, it remains ambiguous which EF parameters are crucial to achieving targeted whey protein modifications.