Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods

Ruhong Wang, Junrui Wu, Nan Jiang, Hao Lin, Feiyu An, Chen Wu, Xiqing Yue, Haisu Shi & Rina Wu

doi : 10.1080/10408398.2022.2081127

Critical Reviews in Food Science and Nutrition, Volume 63, Issue 5 (2023)

Horizontal gene transfer (HGT) has contributed significantly to the adaptability of bacteria, yeast and mold in fermented foods, whose evidence has been found in several fermented foods.

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Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities

Anuj Kumar, Ankur Sood & Sung Soo Han

doi : 10.1080/10408398.2022.2132206

In vitro cultured meat is an emerging area of research focus with an innovative approach through tissue engineering (i.e., cellular engineering) to meet the global food demand. The manufacturing of lab-cultivated meat is an innovative business that alleviates life-threatening environmental issues concerning public health and animal well-being on the global platform.

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Phytochemistry of ginsenosides: Recent advancements and emerging roles

Priyanka Chopra, Himanshu Chhillar, Yu-Jin Kim, Ick Hyun Jo, Sun Tae Kim & Ravi Gupta

doi : 10.1080/10408398.2021.1952159

Ginsenosides, a group of tetracyclic saponins, accounts for the nutraceutical and pharmaceutical relevance of the ginseng (Panax sp.) herb. Owing to the associated therapeutic potential of ginsenosides, their demand has been increased significantly in the last two decades.

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Africa and the Nexus of poverty, malnutrition and diseases

Samuel Ayofemi O. Adeyeye, Tolulope J. Ashaolu, Olusola T. Bolaji, Titilope A. Abegunde & Adetola O. Omoyajowo

doi : 10.1080/10408398.2021.1952160

This review examines the nexus of poverty, malnutrition and diseases in Africa, the challenges, implications and their mitigation. The paper takes a critical look at available literatures on the primary causes, modes, implications and solutions to the problems of poverty, malnutrition and diseases in Africa continent.

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Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)

Liang Zou, Dingtao Wu, Guixing Ren, Yichen Hu, Lianxin Peng, Jianglin Zhao, Pascual Garcia-Perez, Maria Carpena, Miguel A. Prieto, Hui Cao, Ka-Wing Cheng, Mingfu Wang, Jesus Simal-Gandara, Oliver D. John, Kannan R. R. Rengasamy, Gang Zhao & Jianbo Xiao

doi : 10.1080/10408398.2021.1952161

Tartary buckwheat belongs to the family Polygonaceae, which is a traditionally edible and medicinal plant. Due to its various bioactive compounds, the consumption of Tartary buckwheat is correlated to a wide range of health benefits, and increasing attention has been paid to its potential as a functional food.

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Association of physical activity and nutrition with telomere length, a marker of cellular aging: A comprehensive review

Bartu Eren Güne?liol, Esen Karaca, Duygu A?agündüz & Zeynep Alanur Acar

doi : 10.1080/10408398.2021.1952402

The aging of the population has great social and economic effects because it is characterized by a gradual loss in physiological integrity, resulting in functional decline, thereby loss of ability to move independently.

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Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges

Etiene V. Aguiar, Fernanda G. Santos, Urszula Krupa-Kozak & Vanessa D. Capriles

doi : 10.1080/10408398.2021.1952403

Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet. Gluten-free bread (GFB) is a staple food product; therefore, many recent studies have reported the nutritional properties of GFB.

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