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Zinc deficiency diseases. --- Trace element deficiency diseases

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Plant-based diets contain a plethora of metabolites that may impact on health and disease prevention. Most are focused on the potential bioactivity and nutritional relevance of several classes of phytochemicals, such as polyphenols, flavonoids, carotenoids, phyto-oestrogens, and frucrooligo-saccharides. These compounds are found in fruit, vegetables, and herbs. Daily intakes of some of these compounds may exceed 100 mg. Moreover, intestinal bacterial activity may transform complex compounds such as anthocyanins, procyanidins, and isoflavones into simple phenolic metabolites. The colon is thus a rich source of potentially active phenolic acids that may impact both locally and systemically on gut health. Further, nondigestible fiber (prebiotics) are dietary substrates that selectively promote proliferation and/or activity of health-promoting bacterial populations in the colon. Prebiotics, such as inulin, raffinose, and stachyose, have a proven ability to promote the abundance of intestinal bacterial populations, which may provide additional health benefits to the host. Further, various pulse seed soluble (fiber) extracts are responsible for improving gastrointestinal motility, intestinal functionality and morphology, and mineral absorption. Studies indicated that the consumption of seed origin soluble extracts can upregulate the expression of BBM proteins that contribute for digestion and absorption of nutrients.

intra amniotic (in ovo) administration --- zinc gene expression --- iron gene expression --- brush border membrane functional genes --- intestinal bacterial populations --- villus surface area --- cichoric acid --- metal complexes --- cytotoxicity --- cancer --- bacterial strains --- fungi --- human cell culture --- lactic acid bacteria --- probiotic --- acrylamide --- viability --- flow cytometry --- mesotrione --- traumatic acid --- breast cancer --- herbicide --- antioxidant --- oxidative stress --- bifidobacteria --- colon --- fermentation --- microbiota --- prebiotic --- SHIME® --- artichoke --- intestinal microbiota --- vegetable drink --- beneficial microorganisms --- cereal --- legume --- pseudocereal --- fruit --- synbiotic --- microbiome --- SCFA --- pectin --- rhamnogalacturonan --- transepithelial electrical resistance (TEER) --- pea --- phytate --- iron --- bioavailability --- bio active compound --- in vivo --- Gallus gallus --- brush border membrane --- oats --- celiac disease --- non-celiac gluten sensitivity --- gluten-free --- SCFAs --- teff --- staple food crops --- prebiotics --- probiotics --- iron deficiency --- zinc deficiency --- gut microbiota --- intrauterine growth restriction (IUGR) --- fructose --- dexamethasone --- intestinal gluconeogenesis --- plant origin --- bio-active compounds --- intestine

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This book is a compilation of articles published in the Special Issue “Sensory and Consumer Research for a Sustainable Food System” of the journal Foods. The compilation includes 18 original research articles, 2 review articles, and 1 editorial. The articles show how sensory and consumer research can contribute to the development of a sustainable food system.

organic food --- discount supermarket --- purchase intention --- structural equation model (SEM) --- grocery retailing --- heritage cereals --- consumer attitudes --- preferences and awareness --- formulation --- legume --- profile --- TDS --- multi-intake --- bitter --- beany --- astringent --- dual fortification --- sensory evaluation --- iron and zinc deficiency --- lentil --- willingness to try --- neophobia --- structural equation model --- consumer acceptance --- descriptive analysis --- meat analog --- meat extender --- plant-based --- alternative protein --- imitation meat --- lunch buffet --- vegetables --- food intake --- multisensory --- emotion terms --- ingredients --- pleasantness --- sensory --- sustainability --- acceptance --- sensory descriptive analysis --- CATA --- texture analyzer --- pulses --- green peas --- chickpea --- rice --- non-thermal processing technologies --- consumer perception --- fruit and vegetables --- food processing --- sensory characterisation --- discarded fish --- seafood --- fishing --- season --- food choice motivations --- food waste --- willingness to pay --- consumer behavior --- convenience food --- determinants --- consumption --- confirmatory factor analysis --- structural equation modeling --- plant-based dairy alternatives --- innovation --- sustainable foods --- mountain cheese --- acceptability --- conjoint analysis --- external information --- consumer segmentation --- food sustainability --- non-dairy cheese --- soy-based cheese --- paper-based packaging --- sensory attributes --- consumer acceptability --- biscuit packages --- meat packages --- consumers --- focus groups --- environmentally friendly --- brown rice --- white rice --- Just About Right scale --- JAR --- penalty analysis --- flexitarian --- meat analogue --- meat substitute --- online survey --- plant-based protein --- vegan --- vegetarian --- n/a