The frontier between nutrition and pharma: The international regulatory framework of functional foods, food supplements and nutraceuticals
(Source: Critical Reviews in Food Science and Nutrition)
Source: Critical Reviews in Food Science and Nutrition - May 16, 2020 Category: Nutrition Authors: Dom ínguez Díaz, Laura Fern ández-Ruiz, Virginia C ámara, Montaña Source Type: research

Recent advances in quality retention of non-frozen fish and fishery products: A review
(Source: Critical Reviews in Food Science and Nutrition)
Source: Critical Reviews in Food Science and Nutrition - May 16, 2020 Category: Nutrition Authors: Yu, Dawei Wu, Liying Regenstein, Joe M. Jiang, Qixing Yang, Fang Xu, Yanshun Xia, Wenshui Source Type: research

Tryptophan (Trp) modulates gut homeostasis via aryl hydrocarbon receptor (AhR)
(Source: Critical Reviews in Food Science and Nutrition)
Source: Critical Reviews in Food Science and Nutrition - May 16, 2020 Category: Nutrition Authors: Sun, Meige Ma, Ning He, Ting Johnston, Lee J. Ma, Xi Source Type: research

Can nutritional interventions modulate the activation of the NLRP3 inflammasome in chronic kidney disease?
Publication date: Available online 16 May 2020Source: Food Research InternationalAuthor(s): Livia Alvarenga, Ludmila F.M.F. Cardozo, Natália A. Borges, Bengt Lindholm, Peter Stenvinkel, Paul G. Shiels, Denis Fouque, Denise Mafra (Source: Food Research International)
Source: Food Research International - May 16, 2020 Category: Food Science Source Type: research

Stachyose increases intestinal barrier through Akkermansia muciniphila and reduces gut inflammation in germ-free mice after human fecal transplantation
Publication date: Available online 15 May 2020Source: Food Research InternationalAuthor(s): Menglu Xi, Jian Li, Guo Hao, Xiaopeng An, Yuxuan Song, Hong Wei, Wupeng Ge (Source: Food Research International)
Source: Food Research International - May 16, 2020 Category: Food Science Source Type: research

Impact of fermentation conditions on the diversity of white colony-forming yeast and analysis of metabolite changes by white colony-forming yeast in kimchi
Publication date: Available online 15 May 2020Source: Food Research InternationalAuthor(s): Mi-Ju Kim, Hae-Won Lee, Joon Yong Kim, Seong Eun Kang, Seong Woon Roh, Sung Wook Hong, Seung Ran Yoo, Tae-Woon Kim (Source: Food Research International)
Source: Food Research International - May 16, 2020 Category: Food Science Source Type: research

Germination as a bioprocess for enhancing the quality and nutritional prospects of Legume proteins
Publication date: Available online 14 May 2020Source: Trends in Food Science & TechnologyAuthor(s): Ikenna C. Ohanenye, Apollinaire Tsopmo, Chukwunonso E.C.C. Ejike, Chibuike C. Udenigwe (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 16, 2020 Category: Food Science Source Type: research

Effect of thermal processing on cholesterol synthesis, solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia faba
Publication date: July 2020Source: LWT, Volume 129Author(s): Jawad Ashraf, Muhammad Awais, Liya Liu, Muhammad Issa Khan, Li-Tao Tong, Yuling Ma, Lili Wang, Xianrong Zhou, Sumei Zhou (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 16, 2020 Category: Food Science Source Type: research

Evaluation of DNA barcoding to facilitate the authentication of processed fish products in the seafood industry
Publication date: Available online 15 May 2020Source: LWTAuthor(s): A.B. Adibah, S. Syazwan, M.Z. Haniza Hanim, M.Z. Badrul Munir, A.G. Intan Faraha, M.N. Siti Azizah (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 16, 2020 Category: Food Science Source Type: research

Quality evaluation of minimally fresh-cut processed pineapples
Publication date: Available online 14 May 2020Source: LWTAuthor(s): Miguel Padrón-Mederos, Beatriz Rodríguez-Galdón, Carlos Díaz-Romero, M. Gloria Lobo-Rodrigo, Elena Rodríguez-Rodríguez (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 16, 2020 Category: Food Science Source Type: research

The microbiota of Kalathaki and Melichloro Greek artisanal cheeses comprises functional lactic acid bacteria
Publication date: Available online 14 May 2020Source: LWTAuthor(s): Georgia Zoumpopoulou, Konstantinos Papadimitriou, Voula Alexandraki, Eleni Mavrogonatou, Katerina Alexopoulou, Rania Anastasiou, Marina Georgalaki, Dimitris Kletsas, Effie Tsakalidou, Efstathios Giaouris (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 16, 2020 Category: Food Science Source Type: research

The temperature dependent extraction of polysaccharides from eucheuma and the rheological synergistic effect in their mixtures with kappa carrageenan
Publication date: Available online 14 May 2020Source: LWTAuthor(s): Dongying Yang, Hongshun Yang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 16, 2020 Category: Food Science Source Type: research

Preparation of l-α-glyceryl phosphorylcholine by hydrolysis of soy lecithin using phospholipase A1 in a novel solvent-free water in oil system
Publication date: Available online 14 May 2020Source: LWTAuthor(s): Zi-zhe Cai, Hong-fei Wang, Wan-zhen Li, Wan Jun Lee, Wen Li, Ying Wang, Yong Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 16, 2020 Category: Food Science Source Type: research

The potential use of recovered fish protein as wall material for microencapsulated anchovy oil
Publication date: Available online 14 May 2020Source: LWTAuthor(s): Gülsün Özyurt, Mustafa Durmuş, Yılmaz Uçar, Yeşim Özoğul (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 16, 2020 Category: Food Science Source Type: research

Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis
Publication date: Available online 14 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): P. Paulsen Thoresen, R. Garcia Álvarez, M. Risa Vaka, T. Rustad, I. Sone, E. Noriega Fernández (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 16, 2020 Category: Food Science Source Type: research

Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties
Publication date: Available online 14 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Shuailing Yang, Guanchen Liu, Daniel M.E. Munk, Zihan Qin, Mikael A. Petersen, Daniel R. Cardoso, Jeanette Otte, Lilia Ahrné (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 16, 2020 Category: Food Science Source Type: research

Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails
Publication date: Available online 14 May 2020Source: Food Quality and PreferenceAuthor(s): Lapo Pierguidi, Sara Spinelli, Caterina Dinnella, John Prescott, Erminio Monteleone (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 16, 2020 Category: Food Science Source Type: research

Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt
Publication date: Available online 14 May 2020Source: Food Quality and PreferenceAuthor(s): Sandra M. Olarte Mantilla, Heather M. Shewan, Rebecca Shingleton, Jason R. Stokes, Heather E. Smyth (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 16, 2020 Category: Food Science Source Type: research

Ultrasound-assisted self-assembly of β-cyclodextrin/debranched starch nanoparticles as promising carriers of tangeretin
Publication date: Available online 15 May 2020Source: Food HydrocolloidsAuthor(s): Yao Hu, Yang Qin, Chao Qiu, Xueming Xu, Zhengyu Jin, Jinpeng Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 16, 2020 Category: Food Science Source Type: research

Preparation, reinforcement and properties of thermoplastic starch film by film blowing
Publication date: Available online 14 May 2020Source: Food HydrocolloidsAuthor(s): Wenyong Liu, Zhijie Wang, Jiahao Liu, Bingfeng Dai, Shisheng Hu, Runfa Hong, Hang Xie, Zhihan Li, Yi Chen, Guangsheng Zeng (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 16, 2020 Category: Food Science Source Type: research

Physicochemical and storage properties of chitosan-based films plasticized with deep eutectic solvent
Publication date: Available online 14 May 2020Source: Food HydrocolloidsAuthor(s): Ewelina Jakubowska, Magdalena Gierszewska, Jacek Nowaczyk, Ewa Olewnik-Kruszkowska (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 16, 2020 Category: Food Science Source Type: research

Effect of natural fermentation on milled rice grains: Physicochemical and functional properties of rice flour
Publication date: Available online 14 May 2020Source: Food HydrocolloidsAuthor(s): Jiwoon Park, Jung Min Sung, Yun-Sang Choi, Jong-Dae Park (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 16, 2020 Category: Food Science Source Type: research

Oxidative stress responses of pathogen bacteria in poultry to plasma-activated lactic acid solutions
Publication date: Available online 14 May 2020Source: Food ControlAuthor(s): Jing Qian, Chen Wang, Hong Zhuang, Jianhao Zhang, Wenjing Yan (Source: Food Control)
Source: Food Control - May 16, 2020 Category: Food Science Source Type: research

Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles
Publication date: Available online 14 May 2020Source: Food ChemistryAuthor(s): Rosario Sánchez-Gómez, Maria del Alamo-Sanza, Víctor Martínez-Martínez, Ignacio Nevares (Source: Food Chemistry)
Source: Food Chemistry - May 16, 2020 Category: Food Science Source Type: research

Effective purification of lysozyme from chicken egg white by tris(hydroxymethyl)aminomethane affinity nanofiber membrane
Publication date: Available online 14 May 2020Source: Food ChemistryAuthor(s): Bing-Lan Liu, Chien Wei Ooi, I-Son Ng, Pau Loke Show, Kai-Jie Lin, Yu-Kaung Chang (Source: Food Chemistry)
Source: Food Chemistry - May 16, 2020 Category: Food Science Source Type: research

High Predictive Power of Meat Juice Serology on the Presence of Hepatitis E Virus in Slaughter Pigs
Foodborne Pathogens and Disease, Ahead of Print. (Source: Foodborne Pathogens and Disease)
Source: Foodborne Pathogens and Disease - May 16, 2020 Category: Food Science Authors: Janine Dzierzon Verena Oswaldi Roswitha Merle Nina Langkabel Diana Meemken Source Type: research

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation
(Source: Critical Reviews in Food Science and Nutrition)
Source: Critical Reviews in Food Science and Nutrition - May 16, 2020 Category: Nutrition Authors: Santander Mu ñoz, Margareth Rodr íguez Cortina, Jader Vaillant, Fabrice Eric Escobar Parra, Sebastian Source Type: research

The Beneficial Effects of Lippia Citriodora Extract on Diet ‐Induced Obesity in Mice are Associated with the Modulation in the Gut Microbiota Composition
ConclusionThe antiobesity therapeutic properties of LCE are most probably mediated by the synergic effects of its bioactive compounds.This article is protected by copyright. All rights reserved (Source: Molecular Nutrition and Food Research)
Source: Molecular Nutrition and Food Research - May 16, 2020 Category: Food Science Authors: Patricia Diez ‐Echave, Teresa Vezza, Alba Rodríguez‐Nogales, Laura Hidalgo‐Garcia, José Garrido‐Mesa, Antonio Ruiz‐Malagon, Jose Alberto Molina‐Tijeras, Miguel Romero, Iñaki Robles‐Vera, Francisco Javier Leyva‐Jiménez, Jesús Tags: Research Article Source Type: research

RIFM fragrance ingredient safety assessment, methyl 3-methylthiopropionate, CAS Registry Number 13532-18-8.
ultz TW, Sipes IG, Sullivan G, Thakkar Y, Tokura Y, Tsang S PMID: 32428532 [PubMed - as supplied by publisher] (Source: Food and Chemical Toxicology)
Source: Food and Chemical Toxicology - May 16, 2020 Category: Food Science Authors: Api AM, Belsito D, Botelho D, Bruze M, Burton GA, Buschmann J, Dagli ML, Date M, Dekant W, Deodhar C, Francis M, Fryer AD, Jones L, Joshi K, La Cava S, Lapczynski A, Liebler DC, O'Brien D, Patel A, Penning TM, Ritacco G, Romine J, Sadekar N, Salvito D, Sc Tags: Food Chem Toxicol Source Type: research

RIFM fragrance ingredient safety assessment, dipropyl disulfide, CAS Registry Number 629-19-6.
tacco G, Rodriguez-Ropero F, Romine J, Sadekar N, Salvito D, Schultz TW, Sipes IG, Sullivan G, Thakkar Y, Tokura Y, Tsang S PMID: 32428533 [PubMed - as supplied by publisher] (Source: Food and Chemical Toxicology)
Source: Food and Chemical Toxicology - May 16, 2020 Category: Food Science Authors: Api AM, Belmonte F, Belsito D, Biserta S, Botelho D, Bruze M, Burton GA, Buschmann J, Cancellieri MA, Dagli ML, Date M, Dekant W, Deodhar C, Fryer AD, Gadhia S, Jones L, Joshi K, Lapczynski A, Lavelle M, Liebler DC, Na M, O'Brien D, Patel A, Penning TM, R Tags: Food Chem Toxicol Source Type: research

[ASAP] Advanced Oxidation Process as a Postharvest Decontamination Technology To Improve Microbial Safety of Fresh Produce
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01381 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 15, 2020 Category: Food Science Authors: Xuetong Fan* and Yuanyuan Song Source Type: research

[ASAP] Biotransformation of Erythrodiol for New Food Supplements with Anti-Inflammatory Properties
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01420 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 15, 2020 Category: Food Science Authors: Pingping Shen †?, Weiwei Wang‡?, Shaohua Xu§, Zhichao Du†, Wei Wang†, Boyang Yu‡, and Jian Zhang*†‡ Source Type: research

[ASAP] A Review of the Fruit Volatiles Found in Blueberry and Other < italic toggle="yes" > Vaccinium < /italic > Species
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01445 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 15, 2020 Category: Food Science Authors: Haley M. Sater, Lorenzo N. Bizzio, Denise M. Tieman, and Patricio D. Mun~oz* Source Type: research

[ASAP] Regulatory Effects of Soy Isoflavones and Their Metabolites in Milk Production < italic toggle="yes" > via < /italic > Different Ways in Mice
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01288 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 15, 2020 Category: Food Science Authors: Yusaku Tsugami, Norihiro Suzuki, Takahiro Suzuki, Takanori Nishimura, and Ken Kobayashi* Source Type: research

[ASAP] Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01674 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 15, 2020 Category: Food Science Authors: Anja Neugebauer †, Michael Granvogl†‡, and Peter Schieberle*† Source Type: research

Farmer field schools and the co-creation of knowledge and innovation: the mediating role of social capital
AbstractResearch has repeatedly confirmed that farmer field schools (FFS) can serve as a bridge between science and farm practice, enhancing simultaneously rural social energy. However, even though social capital is a burgeoning topic in FFS research, it is not clear whether and how it mediates FFS performance. In this mixed-methods study, using data from two FFS projects conducted in Greece, we examined if social capital among trainees facilitates the co-creation of knowledge and the co-development of agricultural innovations by farmers. A thematic analysis was performed to analyse qualitative data, whereas regression mod...
Source: Agriculture and Human Values - May 15, 2020 Category: Food Science Source Type: research

HAV detection from milk-based products containing soft fruits: Comparison between four different extraction methods.
Abstract Virus detection in food requires appropriate elution and concentration techniques which need to be adapted for different food matrices. ISO/TS-15216-1:2017 and ISO/TS-15216-2:2019 describe standard methods for hepatitis A virus (HAV) research in some food only. Milk-based products containing one or more types of fruit are not covered by ISO procedures, even though they can be contaminated by fruit added to these products or by the food handlers. The aim of this work was to identify an efficient method for the detection of HAV in milk-based products. Four methods were tested to recover HAV from artificiall...
Source: International Journal of Food Microbiology - May 15, 2020 Category: Food Science Authors: Battistini R, Rossini I, Listorti V, Ercolini C, Maurella C, Serracca L Tags: Int J Food Microbiol Source Type: research

Global missions and the critical needs of food science and technology
Publication date: Available online 13 May 2020Source: Trends in Food Science & TechnologyAuthor(s): Peter Lillford, Anne-Marie Hermansson (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 14, 2020 Category: Food Science Source Type: research

Nutritional quality of wild Iberian red deer (Cervus elaphus hispanicus) meat: Effects of sex and hunting period
Publication date: Available online 13 May 2020Source: Meat ScienceAuthor(s): Almudena Soriano, Pablo Murillo, Martín Perales, Carlos Sánchez-García, José Antonio Murillo, Antonia García Ruiz (Source: Meat Science)
Source: Meat Science - May 14, 2020 Category: Food Science Source Type: research

Characterisation of bovine and buffalo anhydrous milk fat fractions along with infant formulas fat: Application of differential scanning calorimetry, Fourier transform infrared spectroscopy, and colour attributes
Publication date: July 2020Source: LWT, Volume 129Author(s): Abdelmoneim H. Ali, Wei Wei, Xingguo Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 14, 2020 Category: Food Science Source Type: research

Rapid determination of the textural properties of silver carp (Hypophthalmichthys molitrix) using near-infrared reflectance spectroscopy and chemometrics
Publication date: Available online 13 May 2020Source: LWTAuthor(s): Jiaojiao Zhou, Xiaoyang Wu, Juan You, Shanbai Xiong (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 14, 2020 Category: Food Science Source Type: research

Structuring the meat analogue by using plant-based derived composites
Publication date: Available online 13 May 2020Source: Journal of Food EngineeringAuthor(s): Oni Yuliarti, Tay Jun Kiat Kovis, Ng Jun Yi (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 14, 2020 Category: Food Science Source Type: research

Recovery and purification of potato proteins from potato starch wastewater by hollow fiber separation membrane integrated process
Publication date: Available online 13 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hongbin Li, Wenying Shi, Qiyun Du, Rong Zhou, Xianhua Zeng, Haixia Zhang, Xiaohong Qin (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 14, 2020 Category: Food Science Source Type: research

Curcumin-loaded liposomes prepared from bovine milk and krill phospholipids: Effects of chemical composition on storage stability, in-vitro digestibility and anti-hyperglycemic properties
Publication date: Available online 13 May 2020Source: Food Research InternationalAuthor(s): Yujie Wu, Bolin Mou, Shuang Song, Chin-Ping Tan, Oi-Ming Lai, Cai Shen, Ling-Zhi Cheong (Source: Food Research International)
Source: Food Research International - May 14, 2020 Category: Food Science Source Type: research

Editorial Board
Publication date: September 2020Source: Food Quality and Preference, Volume 84Author(s): (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 14, 2020 Category: Food Science Source Type: research

The thickening properties of native gellan gum are due to freeze drying–induced aggregation
Publication date: Available online 13 May 2020Source: Food HydrocolloidsAuthor(s): Ayaka Shinsho, Tom Brenner, Faith Bernadette Descallar, Yuri Tashiro, Nobuki Ando, Yun Zhou, Hiroo Ogawa, Shingo Matsukawa (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 14, 2020 Category: Food Science Source Type: research

Enzymatic digestion of amylose and high amylose maize starch inclusion complexes with alkyl gallates
Publication date: Available online 13 May 2020Source: Food HydrocolloidsAuthor(s): Yanqi Zhang, Isabella Gladden, Jiayue Guo, Libo Tan, Lingyan Kong (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 14, 2020 Category: Food Science Source Type: research

A carbon paste electrode improved with poly(ethylene glycol) for tannic acid surveillance in beer samples
Publication date: Available online 13 May 2020Source: Food ChemistryAuthor(s): Jamille V. Piovesan, Edson R. Santana, Almir Spinelli (Source: Food Chemistry)
Source: Food Chemistry - May 14, 2020 Category: Food Science Source Type: research

Rapid and sensitive detection of E. coli O157:H7 and S. Typhimurium in iceberg lettuce and cabbage using filtration, DNA concentration, and qPCR without enrichment
Publication date: Available online 13 May 2020Source: Food ChemistryAuthor(s): Jin-Hee Kim, Se-Wook Oh (Source: Food Chemistry)
Source: Food Chemistry - May 14, 2020 Category: Food Science Source Type: research

Application of corn zein as an anchoring molecule in a carbon nanotube enhanced electrochemical sensor for the detection of gliadin
Publication date: Available online 13 May 2020Source: Food ControlAuthor(s): Tahrima Binte Rouf, Susana Díaz-Amaya, Lia Stanciu, Jozef Kokini (Source: Food Control)
Source: Food Control - May 14, 2020 Category: Food Science Source Type: research