Trends in Food Science & Technology

Wed, 12/04/2019 - 03:23
Author(s): Neha Sharma, Steffy Angural, Monika Rana, Neena Puri, Kanthi Kiran Kondepudi, Naveen GuptaAbstractBackgroundPhytic acid (Phytate) present in plant-based foods is an anti-nutrient because of its tendency to chelate various nutrients thus reducing their bioavailability in animal and human physiological system. Use of phytases which bring sequential cleavage of phosphate groups from...
Sun, 12/01/2019 - 03:23
Author(s): Amin Mousavi Khaneghah, Khadijeh Abhari, Ismail Eş, Mariana B. Soares, Rodrigo B.A. Oliveira, Hedayat Hosseini, Mohammad Rezaei, Celso F. Balthazar, Ramon Silva, Adriano G. Cruz, C. Senaka Ranadheera, Anderson S. Sant’AnaAbstractBackgroundFoodborne diseases can be highlighted as one of the most significant health concerns among the last decades. Probiotic food products can be...
Thu, 11/21/2019 - 03:22
Author(s): Maryia Mishyna, Jianshe Chen, Ofir BenjaminAbstractBackgroundEdible insects are considered a new alternative sustainable source of proteins that exhibits higher feed-conversion efficiency and has a less negative environmental impact, compared to conventional animal-derived protein sources. Highly nutritional edible insects may help solve issues of global malnutrition and food...
Thu, 11/21/2019 - 03:22
Author(s): Xueli Luo, Yong Han, Xiumei Chen, Wenzhi Tang, Tianli Yue, Zhonghong LiAbstractBackgroundFood analysis is essential in monitoring food quality for risk assessment regarding public health. Traditional techniques can meet the requirement of routine food analysis in laboratory. However, serious food safety situations urgently demand rapid, time-saving, low-cost analysis methods even on-...
Thu, 11/21/2019 - 03:22
Author(s): Jixian Zhang, Chaoting Wen, Haihui Zhang, Yuqing Duan, Haile MaAbstractBackgroundBecause of the important role of bioactive compounds in functional foods and health care, more and more attention has been paid to the active components extracted by green extraction methods. However, how to ensure the extraction yield and biological activity during the extraction process is an urgent...
Mon, 11/18/2019 - 03:23
Author(s): Hanzhi Fan, Min Zhang, Bhesh Bhandari, Chao-hui YangAbstractBackgroundIn recent years, carbon quantum dots (CQDs) has received a lot of attentions owing to their great physical and optical properties. There are different kinds of carbon sources applied in various fields, however, CQDs used in the food industry have higher requirements for their safety. Therefore, it is the best way to...
Sun, 11/17/2019 - 03:22
Author(s): Heera Jayan, Hongbin Pu, Da-Wen SunAbstractBackgroundMicrobial contamination is an increasing concern in the food industry. In order to understand the effect of microorganisms, the study of their characteristics and behavior in various platforms is of prime importance. Over the years, time-consuming and labor-intensive, culture-based enumeration techniques have become obsolete for real...
Sun, 11/17/2019 - 03:22
Author(s): Xinyu Liao, Yanna Ma, Eric Banan-Mwine Daliri, Shigenobu Koseki, Shuai Wei, Donghong Liu, Xingqian Ye, Shiguo Chen, Tian DingAbstractBackgroundThe discovery and use of antibiotics have produced tremendous benefits for human society, however, with the large-scale use of antibiotics in medicine, animal husbandry and other fields, more and more antibiotic-resistant bacteria have emerged....
Sun, 11/17/2019 - 03:22
Author(s): Dan Wu, Fereidoun Forghani, Eric Banan-Mwine Daliri, Jiao Li, Xinyu Liao, Donghong Liu, Xingqian Ye, Shiguo Chen, Tian DingAbstractBackgroundIn response to the worldwide interest in safe, nutritious and minimally processed food products, innovative nonthermal processing for microbial inactivation has been developed as one of the major growth sectors in the food industry. In contrast to...
Wed, 11/13/2019 - 03:22
Author(s): Ali Atamaleki, Mohsen Sadani, Amir Raoofi, Ali Miri, Saeed Gharibian Bajestani, Yadolah Fakhri, Zoha Heidarinejad, Amin Mousavi KhaneghahAbstractBackgroundThere is an increasing trend in the consumption of egg on a worldwide scale, however, it can be a source of potentially toxic elements (PTEs) which could threaten the health of consumers.Scope and approachThe related studies on the...
Tue, 11/05/2019 - 03:24
Author(s): Yamine Bouzembrak, Marcel Klüche, Anand Gavai, Hans J.P. MarvinAbstractBackgroundInternet of Things (IoT) is growing exponentially and can become an enormous source of information. IoT has provided new opportunities in different domains but also challenges are apparent that must be addressed. Little attention has been paid to the potential use of IoT in the food safety domain and...
Sat, 10/19/2019 - 03:28
Author(s): Akbar Bahrami, Rana Delshadi, Seid Mahdi Jafari, Leonard WilliamsAbstractBackgroundThe use of natural antimicrobial agents is attracting much consideration for improving food safety. Reduced efficiency of antimicrobial compounds during their application in food matrix mainly due to their reaction with food components is among important problems to be solved. Nanotechnology is rapidly...
Sun, 10/06/2019 - 03:26
Author(s): Aleksandra Kowalska, Milena Bieniek, Louise ManningAbstractBackgroundMislabelling and substitution of ingredients in food supplements is a growing concern for regulators, businesses and consumers. Whilst there is a body of literature that has considered food and drink substitution and mislabelling, there is limited published research on the compliance of food supplements with...
Fri, 10/04/2019 - 03:26
Author(s): Chieh-Hsiu Lee, Kai-Ting Chen, Jer-An Lin, Yu-Ting Chen, Yi-An Chen, Jung-Tsung Wu, Chang-Wei HsiehABSTRACTBackground5-Hydroxymethylfurfural (5-HMF) is a neo-formed contaminant arising in foods during thermal processing, especially under acidic conditions. Exposure to 5-HMF is inevitable for human beings since it is widespread in foods, including honey, bread, beer, coffee, fruit...
Tue, 09/24/2019 - 03:25
Author(s): Yanan Sun, Min Zhang, Zhongxiang FangAbstractBackgroundEdible fungi are a great source of active constituents, including polysaccharides, proteins, terpenoids, minerals and vitamins. In particular, they have potential antitumor, antioxidant, immunological activity and could be applied for clinical disease treatment. Conventional extraction methods for active constituents usually...
Tue, 09/24/2019 - 03:25
Author(s): Tânia Gonçalves Albuquerque, Helena S. Costa, Mafalda Alexandra Silva, M. Beatriz P.P. OliveiraAbstractBackgroundPalm oil is the most consumed worldwide, being evident its importance due to several applications by the food industry. The presence of toxic and mutagenic compounds, such as chloropropanols and glycidyl fatty acid esters has increased the attention on this oil. Very...
Tue, 09/24/2019 - 03:25
Author(s): Chiranjit Bhattacharjee, V.K. Saxena, Suman DuttaAbstractBackgroundWatermelon juice has gained a lot of consumer interest in recent years due to its richness in phytochemical lycopene and its high antioxidant activity. The water activity of this juice is very high and it has a low acid content. Therefore the microbial activity in watermelon juice is comparatively high than most juices...
Tue, 09/24/2019 - 03:25
Author(s): Xiaowen Pi, Yin Wan, Yili Yang, Ruyi Li, Xiaojiang Wu, Mingyong Xie, Xin Li, Guiming FuAbstractBackgroundPeanut is a nutrient-rich popular food. However, it has been estimated that 1%-2% of the world's population are allergic to peanut, which can cause serious allergic reactions, including allergic shock and anaphylactic death in certain people. Thus, identifying peanut allergens and...
Tue, 09/24/2019 - 03:25
Author(s): Jian Ju, Xueqi Chen, Yunfei Xie, Hang Yu, Yahui Guo, Yuliang Cheng, He Qian, Weirong YaoAbstractBackgroundAromatic essential oils (EO) are important plant extracts that have attracted great interest for their various biological activities and their potential to replace chemical preservatives in the field of food preservation. Moreover, the volatility of EOs has further expanded their...
Tue, 09/24/2019 - 03:25
Author(s): Carolina Fernanda Sengling Cebin Coppa, Amin Mousavi Khaneghah, Paula Alvito, Ricardo Assunção, Carla Martins, Ismail Eş, Bruna Leonel Gonçalves, Diane Valganon de Neeff, Anderson S. Sant'Ana, Carlos Humberto Corassin, Carlos Augusto Fernandes OliveiraAbstractBackgroundBreast milk is considered an essential food segment for children up to 6 months; however, it can be contaminated with...
Tue, 09/24/2019 - 03:25
Author(s): M.P. Thanushree, D. Sailendri, K.S. Yoha, J.A. Moses, C. AnandharamakrishnanAbstractBackgroundAmong several food and agricultural commodities, spices are valued for their characteristic flavor. They may also impart color and improve the overall keeping quality of the food. Apart from being used in various indigenous recipes and cuisines, spice and spice extracts are used in traditional...
Tue, 09/24/2019 - 03:25
Author(s): Jacob Tizhe Liberty, Jalal Dehghannya, Michael O. NgadiAbstractBackgroundAs demands for fried foods are increased by consumers, so is its health concern. Food quality and safety specialists have been making efforts to provide healthy and nutritious foods through optimization of frying processes and products. Studies have revealed that three techniques could be used to reduce the amount...
Tue, 09/24/2019 - 03:25
Author(s): Ruojun Mu, Xin Hong, Yongsheng Ni, Yuanzhao Li, Jie Pang, Qi Wang, Jianbo Xiao, Yafeng ZhengAbstractBackgroundThe development of nanomaterials with edible and biodegradable properties is now an urgent need of food science and technology. The application of nanomaterials in the food production, processing and packaging promotes the development of a novel technology - food nanotechnology...
Tue, 09/24/2019 - 03:25
Author(s): Martin D. Webb, Gary C. Barker, Kaarin E. Goodburn, Michael W. PeckAbstractBackgroundSpores of psychrotrophic Bacillus cereus may survive the mild heat treatments given to minimally processed chilled foods. Subsequent germination and cell multiplication during refrigerated storage may lead to bacterial concentrations that are hazardous to health.Scope and approachThis review is...
Tue, 09/24/2019 - 03:25
Author(s): S. Kalpana, S.R. Priyadarshini, M. Maria Leena, J.A. Moses, C. AnandharamakrishnanAbstractBackgroundIn recent years, research on food packaging is gaining momentum, primarily being driven by consumer preferences to food quality and food safety. Also, as food packaging plays a pivotal role in product selection at retail outlets, the interest on developing novel strategies in food...
Tue, 12/04/2018 - 16:09
Publication date: Available online 27 July 2018Source: Trends in Food Science & TechnologyAuthor(s): Gyula Kasza, Barbara Szabó-Bódi, Zoltán Lakner, Tekla IzsóAbstractBackgroundDecreasing food waste has become an important area of food policy. This paper investigates the relationship between food waste reduction and food safety risks. It is a frequent question in both public and professional...
Tue, 12/04/2018 - 16:09
Publication date: Available online 10 August 2018Source: Trends in Food Science & TechnologyAuthor(s): Manuela Caniça, Vera Manageiro, Hikmate Abriouel, Jacob Moran-Gilad, Charles M.A.P. FranzAbstractBackgroundAntibiotic resistance, mainly due to imprudent use of antibiotics in agriculture, environment, animal and human medicine, has been widely recognized as one of the main global health...
Tue, 12/04/2018 - 16:09
Publication date: Available online 12 September 2018Source: Trends in Food Science & TechnologyAuthor(s): Katherine Flynn, Begoña Pérez Villarreal, Alejandro Barranco, Nastasia Belc, Bryndis Björnsdóttir, Vincenzina Fusco, Sandra Rainieri, Sigrun Elsa Smaradóttir, Irina Smeu, Paula Teixeira, Hrönn Ólína JörundsdóttirAbstractFood safety is embedded in food-related problems, and in proposed...
Tue, 12/04/2018 - 16:09
Publication date: Available online 13 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Lars Münter, Anders Miki BojesenAbstractOrganizational divides are causing silos and misunderstandings to flourish. Stronger cross-sectorial collaboration is needed – but needs also concrete policy to support such meetings, initiatives, and projects to happen. The One Health approach is...
Tue, 12/04/2018 - 16:09
Publication date: January 2019Source: Trends in Food Science & Technology, Volume 83Author(s): Yaqing Sun, Shimin Wu, Guangyi GongAbstractBackgroundPolycyclic aromatic hydrocarbons (PAHs) are widely found in nature and accumulated, enriched, or produced in food through multiple paths, posing a great risk to human health. With more and more studies established on PAHs, it is essential to sort...
Tue, 12/04/2018 - 16:09
Publication date: January 2019Source: Trends in Food Science & Technology, Volume 83Author(s): Srinivasan Ramalingam, Ashutosh Bahuguna, Myunghee KimAbstractBackgroundSeveral fungal taxa, including Aspergillus, Byssochlamys, and Penicillium species produce the mycotoxin patulin in contaminated food materials. Patulin is an unsaturated heterocyclic lactone that strongly reacts with thiol...