# Editorial: Analysis of innovations in food development: improving nutritional value, flavor and texture in food products

**Authors:** José M. Alvarez-Suarez, Ivan Luzardo-Ocampo

PMC · DOI: 10.3389/fnut.2026.1788205 · Frontiers in Nutrition · 2026-02-06

## Full-text entities

- **Diseases:** nutritional deficiencies (MESH:D044342), non-communicable diseases (MESH:D000073296)
- **Chemicals:** sugar (MESH:D000073893), Plukenetia volubilis L. (-), essential fatty acids (MESH:D005228), oil (MESH:D009821), fatty acid (MESH:D005227), carbohydrate (MESH:D002241), lipid (MESH:D008055), essential amino acid (MESH:D000601)
- **Species:** Moringa oleifera (horseradish tree, species) [taxon 3735], Loligo forbesii (northern European squid, species) [taxon 6618], Chenopodium quinoa (quinoa, species) [taxon 63459], Homo sapiens (human, species) [taxon 9606], Euterpe oleracea (species) [taxon 115466], Oryza sativa (Asian cultivated rice, species) [taxon 4530], Cistanche deserticola (species) [taxon 161395], Arachis hypogaea (goober, species) [taxon 3818]

## Full text

_Full body text omitted from this summary view._ Fetch the complete paper as Markdown: https://tomesphere.com/paper/PMC12922229/full.md

## Figures

1 figure with captions in the complete paper: https://tomesphere.com/paper/PMC12922229/full.md

---
Source: https://tomesphere.com/paper/PMC12922229