A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-product by Aakash Dadarao Wani, Writdhama Prasad, Kaushik Khamrui, Sristi Jamb

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Stability of eicosapentaenoic acid and docosahexaenoic acid in spray-dried powder of emulsified krill oil by Afroza Sultana, Yui Maki, Antonio Fermin, Shuji Adachi, Hidefumi Yoshii

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Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products by Antti Nyyssölä, Anni Nisov, Martina Lille, Markus Nikinmaa, Natalia Rosa-Sibakov, Simo Ellilä, Mari Valkonen, Emilia Nordlund

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Narrow-leafed lupin (Lupinus angustifolius L.): Characterization of emulsification and fibre properties by Anis N. Arzami, Danila Morais de Carvalho, Francisco Vilaplana, Frederick L. Stoddard, Kirsi S. Mikkonen

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Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications by Atacy Maciel de Melo Cavalcante, Anely Maciel de Melo, Acsa Victoria Ferreira da Silva, Genésio José da Silva Neto, Rafaela Cristina Turola Barbi, Mônica Ikeda, Gisela Benatti Silva, Caroline Joy Steel, Osvaldo Soares da Silva

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Encapsulated essential oils: A perspective in food preservation by Douglas Rodrigues Reis, Alan Ambrosi, Marco Di Luccio

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What do we know about consumers’ attitudes towards cultured meat? A scoping review by C.Z. Tsvakirai, L.L. Nalley, M. Tshehla

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Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014] by Cátia Saldanha do Carmo, Svein Halvor Knutsen, Giulia Malizia, Tzvetelin Dessev, Alexia Geny, Hanne Zobel, Kristine S. Myhrer, Paula Varela, Stefan Sahlstrøm

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Erratum to “Gluten-free bakery products: Cookies made from different Vicia faba bean varieties” [Future Foods, 4 (2021) 100038] by Linda Schmelter, Harald Rohm, Susanne Struck

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Sorghum bicolor (L.) Moench a multifarious crop -fodder to therapeutic potential and biotechnological applications: A future food for the millennium by Kanti Meena, KBRS Visarada, D.K. Meena

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Potential of house crickets Acheta domesticus L. (Orthoptera: Gryllidae) as a novel food source for integration in a co-cultivation system by Marios Psarianos, Anna Fricke, Hülya Altuntaş, Susanne Baldermann, Monika Schreiner, Oliver K. Schlüter

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Effects of incorporation of hempseed meal on the quality attributes of chicken sausage by Guoxiao Sun, Yun Xiong, Xiaoyu Feng, Zhongxiang Fang

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Recent trends in the application of cold plasma for the modification of plant proteins - A review by Somnath Basak, Uday S. Annapure

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Biorefining of legume and grass biomasses: Technological properties and bioactivities of the green juice by Nora Pap, Daniel Granato, Eila Järvenpää, Jenni Tienaho, Pertti Marnila, Jarkko Hellström, Juha-Matti Pihlava, Marcia Franco, Tomasz Stefański, Marketta Rinne

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Non-invasive characterization of color variation in plant-based meat burgers using portable hyperspectral imaging device and multivariate image analysis by Logesh Dhanapal, Chyngyz Erkinbaev

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Continuous flow microwave-assisted aqueous extraction of pomace phytoactives for production of protein-polyphenol particles and a protein-enriched ready-to-drink beverage by Roberta Targino Hoskin, Nathalie Plundrich, Amanda Vargochik, Mary Ann Lila

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Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis by Helen Vaikma, Aleksei Kaleda, Julia Rosend, Sirli Rosenvald

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The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetrage... by Chong Shin Yee, Mohamad Nor Azzimi Sohedein, Ooi Poh Suan, Alan Wong Weng Loen, Muhamad Hafiz Abd Rahim, PhD, Sassi Soumaya, Zul Ilham, PhD, Wan Abd Al Qadr Imad Wan-Mohtar, PhD

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A review on Brazilian baru plant (Dipteryx alata Vogel): morphology, chemical composition, health effects, and technological potential by Dyana Carla Lima, Mariana da Rocha Alves, Nathan Hargreaves Noguera, Roberto de Paula do Nascimento

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Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts by Bhanu Devnani, Lydia Ong, Sandra E Kentish, Peter J Scales, Sally L Gras

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