Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review
Publication date: Available online 6 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Shichen Zhu, Jiehang Yu, Xu Chen, Qi Zhang, Xixi Cai, Yuting Ding, Xuxia Zhou, Shaoyun Wang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Essential oils from the genus Thymus as antimicrobial food preservatives: Progress in their use as nanoemulsions-a new paradigm
Publication date: Available online 6 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Abhay K. Pandey, Mónica L. Chávez-González, Ana Sanches Silva, Pooja Singh (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Biotechnology advances in β-carotene production by microorganisms
Publication date: Available online 6 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Lin Wang, Zhen Liu, Hong Jiang, Xiangzhao Mao (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Coffee by-products in topical formulations: A review
Publication date: Available online 5 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Érica Mendes dos Santos, Lucas Malvezzi de Macedo, Louise Lacalendola Tundisi, Janaína Artem Ataide, Gisele Anne Camargo, Rita C. Alves, Maria Beatriz P.P. Oliveira, Priscila Gava Mazzola (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Supercritical fluid extraction of seed oils – A short review of current trends
Publication date: Available online 5 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Hossein Ahangari, Jerry W. King, Ali Ehsani, Mohammad Yousefi (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Citrullus lanatus as source of bioactive components: An up-to-date review
Publication date: Available online 5 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Sol Zamuz, Paulo E.S. Munekata, Beatriz Gullón, Gabriele Rocchetti, Domenico Montesano, José M. Lorenzo (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

A review of egg replacement in cake production: Effects on batter and cake properties
Publication date: Available online 5 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Gamze Nil Yazici, Mehmed Sertac Ozer (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Smartphones as tools for equitable food quality assessment
Publication date: Available online 5 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Kaja Kalinowska, Wojciech Wojnowski, Marek Tobiszewski (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Health-related outcomes of genetic polymorphism of bovine β-casein variants: A systematic review of randomised controlled trials
Publication date: Available online 5 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Davor Daniloski, Nathan M.D. Cunha, Noel A. McCarthy, Tom F. O'Callaghan, Sinéad McParland, Todor Vasiljevic (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

The effects of ultrasound on the growth, nutritional quality and microbiological quality of sprouts
Publication date: Available online 6 March 2021Source: Trends in Food Science & TechnologyAuthor(s): HongKai Liu, ZhenHua Li, XiaoWei Zhang, YunPeng Liu, JianGuo Hu, CongWei Yang, XiaoYan Zhao (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Hydrophobins and chaplins: Novel bio-surfactants for food dispersions a review
Publication date: Available online 6 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Mina Dokouhaki, Andrew Hung, Stefan Kasapis, Sally L. Gras (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls
Publication date: Available online 5 March 2021Source: Meat ScienceAuthor(s): Yao Zhu, Mohammed Gagaoua, Anne Maria Mullen, Didier Viala, Dilip K. Rai, Alan L. Kelly, David Sheehan, Ruth M. Hamill (Source: Meat Science)
Source: Meat Science - March 6, 2021 Category: Food Science Source Type: research

The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system
Publication date: June 2021Source: LWT, Volume 144Author(s): Xiaojuan Guo, David Julian McClements, Jun Chen, Xuemei He, Wei Liu, Taotao Dai, Chengmei Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Optimal conditions for the encapsulation of menthol into zein nanoparticles
Publication date: June 2021Source: LWT, Volume 144Author(s): Sanghoon Kim, Steven C. Peterson (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Ultrasound-assisted hydration with sodium bicarbonate solution enhances hydration-cooking of pigeon pea
Publication date: June 2021Source: LWT, Volume 144Author(s): Upali Vásquez, Raúl Siche, Alberto Claudio Miano (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Preharvest and postharvest applications of 1-MCP affect umami taste and aroma profiles of mushrooms (Flammulina velutipes)
Publication date: June 2021Source: LWT, Volume 144Author(s): Rongrong Xia, Lu Wang, Guang Xin, Xiujing Bao, Libin Sun, Heran Xu, Zhenshan Hou (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Tailored enzymatic treatment of Chlorella vulgaris cell wall leads to effective disruption while preserving oxidative stability
Publication date: May 2021Source: LWT, Volume 143Author(s): Greta Canelli, Patricia Murciano Martínez, Billie Maude Hauser, Isabelle Kuster, Zhen Rohfritsch, Fabiola Dionisi, Christoph J. Bolten, Lukas Neutsch, Alexander Mathys (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds
Publication date: May 2021Source: LWT, Volume 143Author(s): Hua-Min Liu, Wen-Bo Miao, Rui Wang, Nan Chen, Shi-Yuan Ma, Xue-De Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Potential of Lactobacillus strains for health-promotion and flavouring of fermented dairy foods
Publication date: May 2021Source: LWT, Volume 143Author(s): Sara Rodríguez-Sánchez, Inés María Ramos, Susana Seseña, Justa María Poveda, Maria Llanos Palop (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)
Publication date: Available online 5 March 2021Source: LWTAuthor(s): Zifei Ren, Xiaojie Yu, Abu ElGasim A. Yagoub, Olugbenga Abiola Fakayode, Haile Ma, Yanhui Sun, Cunshan Zhou (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Special issue editorial “PEF research and development needs”
Publication date: Available online 5 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Samo Mahnič-Kalamiza, Eugène Vorobiev (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 6, 2021 Category: Food Science Source Type: research

Enriching antimicrobial peptides from milk hydrolysates using pectin/alginate food-gels
Publication date: 1 August 2021Source: Food Chemistry, Volume 352Author(s): Jounghyun Um, Jean Manguy, João Anes, Jean-Christophe Jacquier, Daniel Hurley, Eugene T. Dillon, Kieran Wynne, Séamus Fanning, Michael O'Sullivan, Denis C. Shields (Source: Food Chemistry)
Source: Food Chemistry - March 6, 2021 Category: Food Science Source Type: research

Enhanced physicochemical stabilities of cyanidin-3-O-glucoside via combination with silk fibroin peptide
Publication date: Available online 6 March 2021Source: Food ChemistryAuthor(s): Yanwei Li, Liang Yao, Liwei Zhang, Yeshun Zhang, Tao Zheng, Lei Liu, Lei Zhang (Source: Food Chemistry)
Source: Food Chemistry - March 6, 2021 Category: Food Science Source Type: research

Bioingredient produced with fermentation of corn bran and “Cerrado” cashew byproduct using Rhizopus oligosporus and forced-air oven drying: Mathematical modeling and evaluation of quality parameters
Publication date: November 2021Source: Bioactive Carbohydrates and Dietary Fibre, Volume 26Author(s): Tainara Leal de Sousa, Kelly Aparecida de Sousa, Daiane Costa dos Santos, Adrielle Borges de Almeida, Thaísa Alves Matos de Rezende, Railany Vieira Santana, Osvaldo Resende, Mariana Buranelo Egea (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - March 6, 2021 Category: Food Science Source Type: research

Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne)
Publication date: Available online 6 March 2021Source: Food BioscienceAuthor(s): Rafaela Rodrigues Basaglia, Sandriane Pizato, Nathália Gonçalves Santiago, Maiara Mantovani Maciel de Almeida, Rosalinda Arevalo Pinedo, William Renzo Cortez-Vega (Source: Food Bioscience)
Source: Food Bioscience - March 6, 2021 Category: Food Science Source Type: research

Distribution of inhaled volatile turmerones in the mouse
Publication date: Available online 6 March 2021Source: Food BioscienceAuthor(s): Yuki Takemoto, Tomoko Sumi, Chihiro Kishi, Shohei Makino, Yuri Yoshioka, Shinichi Matsumura, Tatsuya Moriyama, Nobuhiro Zaima (Source: Food Bioscience)
Source: Food Bioscience - March 6, 2021 Category: Food Science Source Type: research

Multivariate correlation of the astringency sensory perception with the phenolic profiling of cashew apple genotypes
Publication date: Available online 5 March 2021Source: Food BioscienceAuthor(s): Dayana Calixto Braga, Elenilson Godoy Alves Filho, Paulo Riceli Vasconcelos Ribeiro, Ídila Maria da Silva Araújo, Edy Sousa de Brito, Deborah dos Santos Garruti (Source: Food Bioscience)
Source: Food Bioscience - March 6, 2021 Category: Food Science Source Type: research

Understanding the factors affecting the seal integrity in heat sealed flexible food packages: A review
This review looks at heat sealing and its mechanisms in flexible food packaging materials and particularly focuses on the reasons behind the encountered seal integrity problems that have a detrimental effect on food quality and shelf life. Heat sealing mechanisms, form fill seal systems and seal types were analyzed. Then, factors affecting the leak formation have been grouped as process parameters, material properties, contaminants and further processes, which are uncharted territory in open literature. AbstractSeal area represents the most problematic part in food packaging for controlling the moisture and gas ingress and...
Source: Packaging Technology and Science - March 6, 2021 Category: Food Science Authors: Ilknur Ilhan, Deniz Turan, Ian Gibson, Roland Klooster Tags: REVIEW ARTICLE Source Type: research

Translating land justice through comparison: a US –French dialogue and research agenda
AbstractIn this discussion piece, eight scholars in geography, urban planning, and agri-food studies from the United States (US) and France engage in a bi-national comparison to deepen our collective understanding of food and land justice. We specifically contextualize land justice as a critical component of food justice in both the US and France in three key areas: access to land for cultivation, urban agriculture, and non-agricultural forms of food provisioning. The US and France are interesting cases to compare, considering the differences and similarities in their colonial and agricultural histories, persistent and sys...
Source: Agriculture and Human Values - March 6, 2021 Category: Food Science Source Type: research

Alcoholic fermentation of citrus flavedo and albedo with pure and mixed yeast strains: Physicochemical characteristics and phytochemical profiles
Publication date: June 2021Source: LWT, Volume 144Author(s): Salvatore Multari, Raffele Guzzon, Marco Caruso, Concetta Licciardello, Stefan Martens (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 5, 2021 Category: Food Science Source Type: research

Effects of heat pump drying and superfine grinding on the composition of bound phenolics, morphology and microstructure of lychee juice by-products
Publication date: June 2021Source: LWT, Volume 144Author(s): Xiong Xiong, Xuejiao Cao, Qingzhu Zeng, Xinquan Yang, Yulin Wang, Ruifen Zhang, Fei Huang, Lihong Dong, Mingwei Zhang, Dongxiao Su (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 5, 2021 Category: Food Science Source Type: research

Design of novel nutritious microcapsules comprising ω-5 fatty acids and essential amino acids by assembling pomegranate seed derived macromolecules
Publication date: May 2021Source: LWT, Volume 143Author(s): Melike Yücetepe, Bülent Başyiğit, Mehmet Karaaslan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 5, 2021 Category: Food Science Source Type: research

Enteric virus presence in green vegetables and associated irrigation waters in a rural area from Argentina. A quantitative microbial risk assessment
Publication date: June 2021Source: LWT, Volume 144Author(s): Prez Verónica Emilse, Victoria Matías, Martínez Laura Cecilia, Giordano Miguel Oscar, Masachessi Gisela, DiCola Guadalupe, Ré Viviana Elizabeth, Paván Jorge Victorio, Colina Rodney, Nates Silvia Viviana, Barril Patricia Angélica (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 5, 2021 Category: Food Science Source Type: research

Evaluation of 3-monochloropropanol esters and glycidyl esters during the production and concentration of diacylglycerol by two-stage short-path molecular distillation
Publication date: June 2021Source: LWT, Volume 144Author(s): Chuan-Guo Ma, Jing-Xuan Ma, Li-Jun Li, Xiao-Wei Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 5, 2021 Category: Food Science Source Type: research

At-home methods for tenderizing meat using blade tenderization, lime juice and pineapple puree
Publication date: Available online 4 March 2021Source: Meat ScienceAuthor(s): Macy T. Lawrence, Ty E. Lawrence (Source: Meat Science)
Source: Meat Science - March 5, 2021 Category: Food Science Source Type: research

Biochemical evaluation with reference to nutritional aspects of edible species of crabs collected from the coastal waters of Pakistan
Publication date: Available online 4 March 2021Source: Journal of Food Composition and AnalysisAuthor(s): Ayesha Umer, Muhammad Noman Syed, Omer Mukhtar Tarar, Safia Mushtaq, Nusrat Jalbani, Nida Saleem, Muhammad Samee Haider, Naveed Ahmad (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - March 5, 2021 Category: Food Science Source Type: research

The contextual understandings of eating: a practice theoretical approach to business travellers’ meals
Publication date: Available online 5 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Joachim Sundqvist, Carita Bengs (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 5, 2021 Category: Food Science Source Type: research

Pressure-resistant acclimation of lactic acid bacteria from a natural fermentation product using high pressure
Publication date: Available online 5 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Dong Yang, Yin Zhang, Liang Zhao, Yongtao Wang, Lei Rao, Xiaojun Liao (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 5, 2021 Category: Food Science Source Type: research

Metataxonomic analysis of bacterial communities and mycotoxin reduction during processing of three millet varieties into ogi, a fermented cereal beverage
Publication date: Available online 25 February 2021Source: Food Research InternationalAuthor(s): Ihuoma E. Chibuzor-Onyema, Obinna T. Ezeokoli, Michael Sulyok, Iviwe Notununu, Awanwee Petchkongkaew, Christopher T. Elliott, Rasheed A. Adeleke, Rudolf Krska, Chibundu N. Ezekiel (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research

Caffeic acid prevents non-alcoholic fatty liver disease induced by a high-fat diet through gut microbiota modulation in mice
Publication date: Available online 25 February 2021Source: Food Research InternationalAuthor(s): Hong-Na Mu, Qi Zhou, Rui-Yue Yang, Wei-Qing Tang, Hong-Xia Li, Si-Ming Wang, Jian Li, Wen-Xiang Chen, Jun Dong (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research

Using USAXS to predict the under-tempered chocolate microstructure
Publication date: Available online 23 February 2021Source: Food Research InternationalAuthor(s): Fernanda Peyronel, David A. Pink (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research

Corrigendum to “Histamine forming behaviour of bacterial isolates from aged cheese” [Food Res. Int. 128 (2020) 108719]
Publication date: Available online 19 February 2021Source: Food Research InternationalAuthor(s): C.O. de A. Møller, E.F. Ücok, F.P. Rattray (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research

Editorial Special Edition Cocotea 2019 Fifth International Conference on Coffee, Cocoa and Tea
Publication date: Available online 18 February 2021Source: Food Research InternationalAuthor(s): Nikolai Kuhnert, Matthias S. Ullrich (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research

Preparation and characterization of soybean protein isolate/pectin-based phytosterol nanodispersions and their stability in simulated digestion
Publication date: Available online 26 February 2021Source: Food Research InternationalAuthor(s): Simin Feng, Jiadan Yan, Dan Wang, Ligang Jiang, Peilong Sun, Ning Xiang, Ping Shao (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research

Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing
Publication date: Available online 26 February 2021Source: Food Research InternationalAuthor(s): Priscila Robertina dos Santos-Donado, Carlos M. Donado-Pestana, Francisco A. Ossamu Tanaka, Anna C. Venturini, Eduardo Francisquine Delgado, Carmen J. Contreras-Castillo (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research

Variation in Frequency of CQA-tested Municipal Solid Waste Compost Can Alter Metabolites in Vegetables
Publication date: Available online 26 February 2021Source: Food Research InternationalAuthor(s): Lord Abbey, Raphael Ofoe, Lokanadha Rao Gunupuru, Mercy Ijenyo (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research

UHPLC-QTOF-MS based metabolomics and biological activities of different parts of Eriobotrya japonica
Publication date: Available online 25 February 2021Source: Food Research InternationalAuthor(s): Leilei Zhang, Fatema R. Saber, Gabriele Rocchetti, Gokhan Zengin, Mona M. Hashem, Luigi Lucini (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research

Effects of super-chilling storage on shelf-life and quality indicators of Coregonus peled based on proteomics analysis
Publication date: Available online 26 February 2021Source: Food Research InternationalAuthor(s): Xinru Fan, Zheng Jin, Yu Liu, Yuewen Chen, Kunihiko Konno, Beiwei Zhu, Xiuping Dong (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research

Fructose derived oligosaccharides prevent lipid membrane destabilization and DNA conformational alterations during vacuum-drying of Lactobacillus delbrueckii subsp. bulgaricus
Publication date: Available online 26 February 2021Source: Food Research InternationalAuthor(s): Nelson Romano, Monica Marro, Maria Marsal, Pablo Loza-Álvarez, Andrea Gomez-Zavaglia (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research

Novel phage vB_CtuP_B1 for controlling Cronobacter malonaticus and Cronobacter turicensis in ready-to-eat lettuce and powered infant formula
Publication date: Available online 26 February 2021Source: Food Research InternationalAuthor(s): Haiyan Zeng, Chengsi Li, Dandan Luo, Jumei Zhang, Yu Ding, Moutong Chen, Xiaojuan Yang, Tao Lei, Shi Wu, Qinghua Ye, Rui Pang, Qihui Gu, Qingping Wu (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research