The global population is currently experiencing the impact of the SARS-CoV-2 coronavirus, which has caused the Coronavirus Disease 2019 (COVID-19) pandemic. With our profound comprehension of COVID-19, encompassing the involvement sequence of the respiratory tract, gastrointestinal system, and...

Plant-based cream cheese is the new ‘it product’ for food technology developers. According to research conducted by the Institute of...

The excessive dietary consumption of sugars is currently one of the key factors that have been associated with the development of the global obesity pandemic. To avoid high sugar intake, alternative sweeteners are of increasing interest and play an important role in food and beverage industry....

The complexity of globalization, including the global food trade market, has the side effect that various raw foodstuffs are vulnerable to intentional and unintentional adulteration. However, food validation and standardization approaches are still unclear and challenging and need to be explored....

Introduction: In the world there are several local legume species that are not exported or cultivated due to lack of knowledge, despite the fact that they are of good protein, nitrogen free extract, fiber and low fat content. The chata pea (Lathyrus sativus L.), recognized for their high protein...

Introduction: Childhood anemia is a public health problem in Peru, with a negative effect on the cognitive and psychomotor development of the child, an inadequate introduction of food leads to a nutrient deficiency. Objective: To determine the correlation between the start time of complementary...

Introduction: In agro-industrial processing systems, elements such as stems, seeds, and shells are generally discarded; despite the fact that components of high nutritional and functional value have been identified in them. In particular, bioactive compounds such as carotenoids, polyphenols,...

Introduction: Latin American countries have implemented different models of advertising warnings in ultra-processed foods, to identify critical nutrients, as part of their policies to reduce their consumption. Objective: To compare the nutritional quality through the PAHO nutrient profile model,...