Pakistan Journal of Food Sciences

Editorial marking the official relaunch of PJFS, with a modernized editorial framework, reconstituted editorial leadership, stronger digital double-blind peer review, publication ethics, strategic research priorities, global alignment, continuous publication and an Open Access framework.

Roasted chickpea bars containing 0%, 2%, 4%, and 6% Moringa oleifera leaf powder were evaluated for proximate composition and sensory acceptance. T1 (2% MLP in the chickpea–MLP base) had the highest numerical overall acceptability, while T3 showed the highest reported protein and ash values.

This systematic review synthesizes evidence on prevalence, age at onset, developmental trajectories, comorbidities and healthcare disparities in youth eating disorders, supporting early screening, trauma-informed care and culturally responsive services.

This systematic review examines nutritional risks and interventions associated with GLP-1 receptor agonist use, including micronutrient deficiencies, gastrointestinal effects, lean body mass loss, dietary modification, supplementation, protein optimization and nutrition counseling.

This structured narrative review evaluates cold-chain controls, monitoring technologies and optimization models for fresh horticultural produce, emphasizing biological fit, temperature management, food safety, cost, energy, infrastructure and evidence readiness.

This structured narrative review compares drying, hermetic storage, pre-cooling, cold-chain management, controlled and modified atmospheres, 1-MCP, coatings, ozone, nano-enabled packaging and digital tools for reducing postharvest losses.

This structured narrative review distinguishes bacteriocins from postbiotic preparations and evaluates antimicrobial mechanisms, food applications, safety, resistance, regulatory considerations and the evidence required for translational use.

This study develops fermented mushroom-chickpea protein nuggets using locally grown mushrooms and chickpeas, probiotic strains and aquafaba as a binder. The 50:50 mushroom-to-chickpea formulation was reported as the most preferred based on sensory evaluation.