Trends in Food Science & Technology

The Research Publications track research that is published across national and international peer-reviewed journals. The most recent articles are available ahead of print and searchable by Journal Title, Subject, USDA Grant Funding Agencies or FDA Grant Funding Agencies. The research publications are tracked across five subject areas: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, and Viruses.

Mon, 07/27/2020 - 06:08
Author(s): Jun-Hu Cheng, Xiaoye Lv, Yuanyuan Pan, Da-Wen Sun Cold plasma (CP) as an innovative and efficient technology has been developed for food sterilization. During CP treatments, exogenous reactive oxygen species (ROS) are generated, which are usually considered as the key bactericidal agent. Therefore, understanding various resistant mechanisms developed during CP processing by bacteria...
Sun, 07/26/2020 - 06:08
Author(s): E. Ozen, R.K. Singh Conventional thermal processing technologies for pasteurization and sterilization of fruit juices have been used for ensuring microbiological safety and enzyme inactivation. However, they could cause quality changes that may lower consumer acceptability. Therefore, an increasing effort has been made in applying novel non-thermal processing technologies to preserve...
Mon, 06/01/2020 - 03:32
Author(s): Shruti Sharma, Rakesh Singh The increasing demands from consumers for fresh-like 'minimally' processed foods have led to unprecedented research into novel non-thermal food processing technologies. This trend has drawn interest in the use of cold plasma systems in the past decade. The nonthermal technologies have been defined as preservation treatments effective at ambient or sublethal...
Sat, 04/25/2020 - 03:30
Author(s): Chia-Chi Huang, Chi-Yun Cheng, Yen-Shi Lai Surface enhanced Raman scattering (SERS) based on highly sensitive, flexible, solid-state sensors can provide molecular vibrational fingerprints of targeted substances in point-of-care (POC) analysis. Cellulose paper offers many advantages for the build-up of silver and gold nanostructures on a three-dimensional scaffold. Such composites can...
Fri, 04/24/2020 - 03:29
Author(s): Hadi Atabati, Beheshteh Abouhamzeh, Mohammad-Amin Abdollahifar, Sara Sadat Javadinia, Saeed GharibianBajestanie, Ali Atamaleki, Amir Raoofi, Yadolah Fakhri, Carlos A.F. Oliveira, Amin Mousavi Khaneghah The consumption of acrylamide through different types of food products can be correlated with cancer risk. In this study, the correlation between high oral intake of acrylamide and...
Mon, 03/30/2020 - 03:21
Author(s): Nádia F.D. Silva, M.M.P.S. Neves, Júlia M.C. S. Magalhães, Cristina Freire, Cristina Delerue-Matos Colony plate counting still remains the “gold standard” procedure for the identification of viable Listeria monocytogenes cells and to address microbiological quality assurance of foodstuff. However, this classical method lacks sensitivity and also requires an analysis time superior to...
Mon, 03/16/2020 - 03:21
Author(s): Sibel Bolek Food safety is a crucial global public health issue. Causing huge economic and social burden on communities and health systems, food-borne diseases are mostly due to lack of knowledge about food safety and unsafe food handling practices. Consumers’ behavior towards food safety should be considered thoroughly for planning preventive measures to eliminate risks.
Sun, 03/08/2020 - 04:21
Author(s): Yulin Zhu, Changzhu Li, Haiying Cui, Lin Lin The increasingly grim situation caused by biofilms infection has undoubtedly become the challenge in the area of food safety. Due to the protective effect of the biofilm architecture, the microorganisms embedded within the biofilms show increased resistance to antibacterial treatment compared with those in planktonic state. In order to...
Sat, 02/22/2020 - 03:23
Author(s): Yu-Han Jiang, Jun-Hu Cheng, Da-Wen SunAbstractBackgroundThe interfacial performance of protein and polysaccharide plays a vital role in the improvement of food quality. As an innovative technology in food processing, cold plasma has attracted much attention from researchers and has become an attractive tool for nonthermal food processing due to the abundant reactive species generated...
Thu, 02/20/2020 - 03:24
Author(s): Xiaotian Zhang, Min Zhang, Benu AdhikariAbstractBackgroundDeep-fat frying is one of the most popular food processing methods worldwide. It involves simultaneous transfer of heat and mass at high temperature. Typical fried products tend to have bright color, crisp texture and delicious taste. In fact, fried foods contain large amount of oil, calories and acrylamide which are burden to...
Fri, 02/14/2020 - 03:22
Author(s): Mamta Thakur, Vikas NandaAbstractBackgroundThe food industry today is returning to natural foods after emphasizing the processed products due to the higher consumer demand for foods which are well recognized by healthy nutrients. Bee pollen is known as a natural super food due to its indispensable nutritional and medicinal properties. However, the physico-chemical and nutritional...
Mon, 02/10/2020 - 03:39
Author(s): Sylvain Charlebois, Janet Music, Brian Sterling, Simon SomogyiAbstractBackgroundCanada is one of the few countries in the world to have legalized Cannabis. Cannabis was legalized in October 2018, but not cannabis-infused food products, also known as edibles. These products will be legalized by October 2019. This study examines how consumers view the legalization of cannabis-infused...
Tue, 02/04/2020 - 03:37
Author(s): Pramila Umaraw, Paulo E.S. Munekata, Akhilesh K. Verma, Francisco J. Barba, V.P. Singh, Pavan Kumar, José M. LorenzoAbstractBackgroundMeat, fish and derived products are perishable food items with quick deterioration under improper storage. Edible films and/or coatings present an interesting approach to preserve and package these foods. These are composed of biopolymers generated from...
Wed, 01/29/2020 - 03:39
Author(s): Aswathi Soni, Jeremy Smith, Abby Thompson, Gale BrightwellAbstractMicrowave-assisted thermal sterilisation (MATS) technology combines the energy from microwaves of long-wavelength (915 MHz) along with hot water immersion to sterilize food in polymeric packages. MATS is presumed to be a successful sterilization method to eliminate pathogens including bacterial spores, improve the shelf-...
Wed, 01/29/2020 - 03:39
Author(s): S.M. Roknul Azam, Haile Ma, Baoguo Xu, Shoma Devi, Md Abu Bakar Siddique, Sarah L. Stanley, Bhesh Bhandari, Junsong ZhuAbstractBackgroundPesticide residues (PR) present in food are potentially toxic components to humans and can be the cause of severe health problems, depending on the means and amounts of individual exposure. Among the different routes of pesticide exposure, the most...
Wed, 01/29/2020 - 03:39
Author(s): Ayşe Gurel Inanli, Elif T.Aksun Tümerkan, Nariman EL. Abed, Joe M. Regenstein, Fatih ÖzogulAbstractBackgroundSeafood is highly susceptible to spoilage due to microbiological, chemical and enzymatic reactions, which are the principal causes of their quality deterioration. Therefore, greater consumer demand for high quality seafood along with a concern for the safety of the artificial...
Thu, 01/23/2020 - 03:22
Author(s): Isra Ismail IID, Satish Kumar, Swati Shukla, Vikas Kumar, Rakesh SharmaAbstractThe utilization of herbal medicines for the management of diseases has provided admirable results. Plant extracts are rich in like polyphenols, alkaloids, glycosides, flavonoids, and terpenoids having specific health benefits. Diabetes mellitus (DM) is a non-communicable disease with a worldwide occurrence,...
Tue, 01/21/2020 - 03:21
Author(s): Xianjiang Li, Wen Ma, Hongmei Li, Qinghe Zhang, Zhiyong MaAbstractBackgroundFipronil is an effective phenylpyrazole insecticide commonly used in agriculture for pest control. In creature, fipronil could be metabolized to several more toxic metabolites. These compounds can contaminate or migrate into foodstuffs and potentially pose danger to human health.Scope and approachThis review...
Sat, 01/11/2020 - 03:21
Author(s): Zhong Han, Rui Shi, Da-Wen SunAbstractBackgroundNative starches have been modified by employing various methods for desired industrial applications over the last few decades. There have been intense interests to develop novel methods with advantages of high-efficiency, environment-friendly and easy operation for starch modification. Although there is more attention to the functional...
Fri, 01/10/2020 - 03:21
Author(s): Santosh Kumar, Avik Mukherjee, Joydeep DuttaAbstractBackgroundDemand for healthy and safe food with minimal use of synthetic inputs (including synthetic preservatives) is increasing rapidly. Plastic polymers being hazardous to the environment, significant efforts have been devoted to evaluate various bio-based polymers as alternatives to synthetic plastic packaging. Chitin and its...
Sat, 01/04/2020 - 03:23
Author(s): Jan Mei Soon, Anna K.M. Brazier, Carol A. WallaceAbstractBackgroundGlobal food safety incidents are frequently reported and are on the rise. Although the increase in number of food safety incidents is impacted by improved surveillance and reporting systems and increased awareness from consumers, nevertheless the increase in food safety issues is a threat to public health and the...
Sat, 01/04/2020 - 03:23
Author(s): R. Pandiselvam, V.P. Mayookha, Anjineyulu Kothakota, S.V. Ramesh, Rohit Thirumdas, Praneeth JuvviAbstractBackgroundBiospeckle laser technique is an emerging non-destructive, quality detection tool used for the evaluation of biological samples. It is rapid, easy to operate and economical, and assures the quality and safety of the fresh produces.Scope and approachThe biological activity...
Tue, 12/31/2019 - 03:39
Author(s): Philip Donald C. Sanchez, Norhashila Hashim, Rosnah Shamsudin, Mohd Zuhair Mohd NorAbstractPotato and sweet potato are two among the most important commodities worldwide due to their significant role in human diet and food security. As highly demanded crops, rapid quality monitoring methods prior to marketing, processing, and other post-harvest activities are the major concerns of...
Thu, 12/26/2019 - 03:22
Author(s): Yan Yang, Guoliang Li, Di Wu, Jianghua Liu, Xiuting Li, Pengjie Luo, Na Hu, Honglun Wang, Yongning WuAbstractBackgroundMycotoxins exposure from foodstuffs can trigger serious health hazards (e.g. cancers, deformity and mutation), which has been a global public health concern.In recent years, large-scale poisoning incidents and international trade disputes caused by fungal contamination...
Wed, 12/25/2019 - 03:21
Author(s): R. Pandiselvam, R. Kaavya, Yasendra Jayanath, Kornautchaya Veenuttranon, Piraya Lueprasitsakul, V. Divya, Anjineyulu Kothakota, S.V. RameshAbstractBackgroundConsumption of fruits and vegetables is an indispensable component of human dietary preference, however; it is unfortunate that the enormous pesticide residues remain in the plant produces. Pesticides used to control the pests and...
Wed, 12/25/2019 - 03:21
Author(s): Hongxia Liao, Mengting Zhu, Yi ChenAbstractBackgroundLipid peroxidation yields a large number of aldehydes and carbonyl-containing compounds, of which the reactive and toxic compound 4-hydroxy-2-nonenal (4-HNE) derived from ω-6 polyunsaturated fatty acids (ω-6 PUFAs) is the most extensively studied. The high reactivity of 4-HNE enables this compound to crosslink with various...
Wed, 12/25/2019 - 03:21
Author(s): Ling Liu, Shanshan Li, Jiexia Zheng, Tingting Bu, Guoqing He, Jianping WuAbstractBackgroundBioactive peptides derived from food proteins are continuing gain the momentum as an important constituent of functional food ingredients and nutraceuticals. Although there is a burgeoning body of literature about preparation, characterization and activity study of food-derived bioactive peptides...
Wed, 12/25/2019 - 03:21
Author(s): Ying Luo, Xiaojiao Liu, Li Yuan, Jianke LiAbstractBackgroundMycotoxins have received much attention due to their potential harmful impact on humans. Increasing awareness of environmental protection and food safety prompts the use of eco-friendly and biosafe strategies for mycotoxin elimination in food production.Scope and approachMycotoxin adsorption by microorganisms has become...
Fri, 12/20/2019 - 03:23
Author(s): Hang Yu, Yang Liu, Lu Li, Yahui Guo, Yunfei Xie, Yuliang Cheng, Weirong YaoStructured abstractsBackgroundPollution of foodborne microbial biofilms is a serious problem in the food industry. Microorganisms in the biofilms become insensitive to environmental stresses and increase tolerance to antimicrobial agents, therefore, making them extremely hard to be inactivated by conventional...
Wed, 12/18/2019 - 03:38
Author(s): N. Sharman, C.A. Wallace, L. JespersenAbstractBackgroundThe topic of food safety culture and climate is growing attention from industry, researchers, standards owners and certification bodies. Authors use the terms food safety culture and climate, however, there are no unified definitions to provide clarity on the meaning of these terms.Scope and approachThe objective of this study is...
Sun, 12/15/2019 - 03:22
Author(s): Amin Mousavi Khaneghah, Yadolah Fakhri, Amene Nematollahi, Mohadeseh PirhadiAbstractBackgroundThe current meta-analysis study was aimed to estimate the potentially toxic elements (PTEs) contamination in cereal grains and their products such as wheat, rice, corn, maize, barley, oat, peas, soybean, cornflakes, and breakfast.Scope and approachThe recommended databases, including PubMed,...
Sun, 12/15/2019 - 03:22
Author(s): João Rosa, Marco F.L. Lemos, Daniel Crespo, Margarida Nunes, Andreia Freitas, Fernando Ramos, Miguel Ângelo Pardal, Sara LestonAbstractBackgroundThe demand for fish and fish products is now higher than ever. However, several problems such as nutrient loading or excessive use of resources can be associated with the intensification of aquaculture systems. Integrated multitrophic...
Sun, 12/15/2019 - 03:22
Author(s): Akbar Bahrami, Zahra Moaddabdoost Baboli, Keith Schimmel, Leonard Williams, Seid Mahdi JafariAbstractBackgroundCommercial heat sterilization has been used in the food industry for decades to produce safe foods. However, this technology can have potential detrimental effects on the organoleptic and nutritional quality of foods; so numerous innovative technologies have been developed to...
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...

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