Natural antioxidants of plant origin.
Abstract Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the...
Source: Advances in Food and Nutrition Research - August 27, 2019 Category: Nutrition Authors: Amarowicz R, Pegg RB Tags: Adv Food Nutr Res Source Type: research

Impact of molecular interactions with phenolic compounds on food polysaccharides functionality.
Abstract Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout the gastro-intestinal tract. Among these bioactive constituents, dietary polysaccharides and polyphenols have shown to interact at the molecular level and these interactions may have consequences on the polysaccharides physical and nutritional properties. The methods of investigation and mechanisms of interactions between polysaccharides and polyphenols are reviewed in light of their re...
Source: Advances in Food and Nutrition Research - August 27, 2019 Category: Nutrition Authors: Dobson CC, Mottawea W, Rodrigue A, Buzati Pereira BL, Hammami R, Power KA, Bordenave N Tags: Adv Food Nutr Res Source Type: research

Plant phenolics as functional food ingredients.
nzález-Manzano S Abstract Phenolic compounds have attracted much attention in recent times as their dietary intake has been associated with the prevention of some chronic and degenerative diseases that constitute major causes of death and incapacity in developed countries, such as cardiovascular diseases, type II diabetes, some types of cancers or neurodegenerative disorders like Alzheimer's and Parkinson's diseases. Nowadays it is considered that these compounds contribute, at least in part, for the protective effects of fruit and vegetable-rich diets, so that the study of their role in human nutrition has...
Source: Advances in Food and Nutrition Research - August 27, 2019 Category: Nutrition Authors: Santos-Buelga C, González-Paramás AM, Oludemi T, Ayuda-Durán B, González-Manzano S Tags: Adv Food Nutr Res Source Type: research

Pigments and vitamins from plants as functional ingredients: Current trends and perspectives.
a RM Abstract The food manufacturing industry has increasingly focused in the development of wholesome and safer products, including certified labeled "super foods," "healthy foods" and "functional foods," which are currently under great demand worldwide. Plant pigments and vitamins are amidst the most common additives incorporated to foodstuff, not only for improving their nutritional status but also for coloration, preservation, and even therapeutic purposes. The recovery of pigments from agro industrial wastes using green emerging approaches is a current trend and clearly the best ...
Source: Advances in Food and Nutrition Research - August 27, 2019 Category: Nutrition Authors: Corrêa RCG, Garcia JAA, Correa VG, Vieira TF, Bracht A, Peralta RM Tags: Adv Food Nutr Res Source Type: research

Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects.
ara J Abstract Glucosinolates are a large group of plant secondary metabolites with nutritional effects and biologically active compounds. Glucosinolates are mainly found in cruciferous plants such as Brassicaceae family, including common edible plants such as broccoli (Brassica oleracea var. italica), cabbage (B. oleracea var. capitata f. alba), cauliflower (B. oleracea var. botrytis), rapeseed (Brassica napus), mustard (Brassica nigra), and horseradish (Armoracia rusticana). If cruciferous plants are consumed without processing, myrosinase enzyme will hydrolyze the glucosinolates to various metabolites, such as ...
Source: Advances in Food and Nutrition Research - August 27, 2019 Category: Nutrition Authors: Prieto MA, López CJ, Simal-Gandara J Tags: Adv Food Nutr Res Source Type: research

Phytoestrogens, phytosteroids and saponins in vegetables: Biosynthesis, functions, health effects and practical applications.
Abstract Phytoestrogens are non-steroidal secondary metabolites with similarities in structure and biological activities with human estrogens divided into various classes of compounds, including lignans, isoflavones, ellagitannins, coumestans and stilbenes. Similarly, phytosteroids are steroidal compounds of plant origin which have estrogenic effects and can act as agonists, antagonists, or have a mixed agonistic/antagonistic activity to animal steroid receptors. On the other hand, saponins are widely distributed plant glucosides divided into triterpenoid and steroidal saponins that contribute to plant defense mec...
Source: Advances in Food and Nutrition Research - August 27, 2019 Category: Nutrition Authors: Di Gioia F, Petropoulos SA Tags: Adv Food Nutr Res Source Type: research

Terpene core in selected aromatic and edible plants: Natural health improving agents.
Abstract Aromatic plants synthesize and produce aromatic molecules, among these compounds some of them belong to terpenes and terpenoids. Plant species have specific genes involved in secondary metabolism which allows them to synthesize various compounds with terpene core. These kinds of plant species are also known as herbal drugs and they are primarily used as components in medicinal products or simply as health foods. This chapter will focus on terpene and terpenoid compounds found in selected edible and aromatic plants belonging to several plant families. Selected plant species are briefly discussed. Biologica...
Source: Advances in Food and Nutrition Research - August 27, 2019 Category: Nutrition Authors: Petrović J, Stojković D, Soković M Tags: Adv Food Nutr Res Source Type: research

Dietary fiber sources and human benefits: The case study of cereal and pseudocereals.
, Morales P Abstract Dietary fiber (DF) includes the remnants of the edible part of plants and analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the human large intestine. DF can be classified into two main groups according to its solubility, namely insoluble dietary fiber (IDF) that mainly consists on cell wall components, including cellulose, some hemicelluloses, lignin and resistant starch, and soluble dietary fiber (SDF) that consists of non-cellulosic polysaccharides as non-digestible oligosaccharides, arabinoxylans (AX...
Source: Advances in Food and Nutrition Research - August 27, 2019 Category: Nutrition Authors: Ciudad-Mulero M, Fernández-Ruiz V, Matallana-González MC, Morales P Tags: Adv Food Nutr Res Source Type: research

Preface.
PMID: 31445602 [PubMed - in process] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - August 27, 2019 Category: Nutrition Authors: Ferreira ICFR, Barros L Tags: Adv Food Nutr Res Source Type: research

Genetic determinants of beverage consumption: Implications for nutrition and health.
Abstract Beverages make important contributions to nutritional intake and their role in health has received much attention. This review focuses on the genetic determinants of common beverage consumption and how research in this field is contributing insight to what and how much we consume and why this genetic knowledge matters from a research and public health perspective. The earliest efforts in gene-beverage behavior mapping involved genetic linkage and candidate gene analysis but these approaches have been largely replaced by genome-wide association studies (GWAS). GWAS have identified biologically plausible lo...
Source: Advances in Food and Nutrition Research - July 30, 2019 Category: Nutrition Authors: Cornelis MC Tags: Adv Food Nutr Res Source Type: research

Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases.
Abstract Non-communicable diseases including cardiovascular diseases (CVDs) and associated metabolic disorders are responsible for nearly 40 million deaths globally per year. Hypertension or high blood pressure (BP) is one of the primary reasons for the development of CVDs. A healthy nutritional strategy complementing with physical activity can substantially reduce high BP and prevent the occurrence of CVD-associated morbidity and mortality. Bioactive peptides currently are the next wave of the promising bench to clinic options for potential targeting chronic and acute health issues including hypertension. Peptide...
Source: Advances in Food and Nutrition Research - July 30, 2019 Category: Nutrition Authors: Ganguly A, Sharma K, Majumder K Tags: Adv Food Nutr Res Source Type: research

Effects of phytochemicals against diabetes.
Abstract Diabetes mellitus, a chronic metabolic disease, characterized by elevated levels of blood glucose and insufficiency in production and action of insulin is the seventh leading cause of death worldwide. Numerous studies have shown that diabetes mellitus is associated with increased formation of free radicals and decrease in antioxidant potential. In the patients with diabetes mellitus, the levels of antioxidant parameters are found to decrease, hence in many studies phytochemicals which can exert antioxidant and free radical scavenging activities, are suggested to improve the insulin sensitivity. Several ph...
Source: Advances in Food and Nutrition Research - July 30, 2019 Category: Nutrition Authors: Bacanli M, Dilsiz SA, Başaran N, Başaran AA Tags: Adv Food Nutr Res Source Type: research

DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation.
Abstract 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is an aroma compound found in various foods, and used widely in the flavor and perfume industry. Dilute DMHF solutions exhibit a strawberry-like flavor while DMHF concentrates have a caramel-like aroma. DMHF is an important flavor compound contributing to the sensory properties of various natural products and thermally processed foods. DMHF is generated by the Maillard reaction during cooking and processing and affects the palatability of foods. Although Maillard reaction products (e.g., melanoidins) have physiologically positive effects, effects of odors gener...
Source: Advances in Food and Nutrition Research - July 30, 2019 Category: Nutrition Authors: Arihara K, Yokoyama I, Ohata M Tags: Adv Food Nutr Res Source Type: research

Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects.
Lorenzo JM Abstract The world population is constantly growing so that the needs of food, including protein sources, will also increase considerably in the coming years. Animal farming has been related to numerous environmental consequences such as soil erosion, exaggerated water consumption, generation of large quantities of waste and accumulation of greenhouse gases. This is a situation that demonstrates the suitability and importance of finding more sustainable protein alternatives without losing the quality and the nutritional benefits of current common protein sources. In this context, it is worth highlighti...
Source: Advances in Food and Nutrition Research - July 30, 2019 Category: Nutrition Authors: Gómez B, Munekata PES, Zhu Z, Barba FJ, Toldrá F, Putnik P, Bursać Kovačević D, Lorenzo JM Tags: Adv Food Nutr Res Source Type: research

Mycotoxins in food and feed.
Abstract Mycotoxins represent secondary fungal metabolites not essential to the normal growth and reproduction of a fungus, but capable of causing biochemical, physiological and pathological changes in many species. Harmful effects of mycotoxins observed in humans and animals include carcinogenicity, teratogenicity, immune toxicity, neurotoxicity, hepatotoxicity, nephrotoxicity, reproductive and developmental toxicity, indigestion and so forth. These substances can be found in a variety of very important agricultural and food products, primarily dependent of product moisture content, and its water activity, relati...
Source: Advances in Food and Nutrition Research - July 30, 2019 Category: Nutrition Authors: Pleadin J, Frece J, Markov K Tags: Adv Food Nutr Res Source Type: research

Current feeding strategies to improve pork intramuscular fat content and its nutritional quality.
s JAM Abstract Pork, one of the most consumed meats worldwide, has been facing major challenges regarding its low sensory quality and unhealthy image of fat. This chapter addresses current feeding strategies to ameliorate pork sensory attributes and nutritional quality by increasing intramuscular fat deposition and improving fatty acid composition, respectively. Dietary protein reduction, alone or combined with some components, contributes to satisfy consumer requirements and enhances the competitiveness of the meat industry with higher pork quality and lower production costs. In addition, feeding sources of n-3 p...
Source: Advances in Food and Nutrition Research - July 30, 2019 Category: Nutrition Authors: Alfaia CM, Lopes PA, Madeira MS, Pestana JM, Coelho D, Toldrá F, Prates JAM Tags: Adv Food Nutr Res Source Type: research

Dairy foods and positive impact on the consumer's health.
The objective of the present chapter was to demonstrate the state of the art in the recent advances in nutritional and functional components of dairy products research. In this chapter, the main mechanisms responsible and essential for a better understanding of nutritional and functional values of the components of milk and dairy products are highlighted. It also includes a discussion about the positive impacts of fermented milk, cheese, butter, ice cream, and dairy desserts components on the consumer's health. PMID: 31351531 [PubMed - in process] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - July 30, 2019 Category: Nutrition Authors: Verruck S, Balthazar CF, Rocha RS, Silva R, Esmerino EA, Pimentel TC, Freitas MQ, Silva MC, da Cruz AG, Prudencio ES Tags: Adv Food Nutr Res Source Type: research

Preface.
te; F PMID: 31351532 [PubMed - in process] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - July 30, 2019 Category: Nutrition Authors: Toldrá F Tags: Adv Food Nutr Res Source Type: research

A comprehensive perspective of food nanomaterials.
Abstract Nanotechnology is a rapidly developing toolbox that provides solutions to numerous challenges in the food industry and meet public demands for healthier and safer food products. The diversity of nanostructures and their vast, tunable functionality drives their inclusion in food products and packaging materials to improve their nutritional quality through bioactive fortification and probiotics encapsulation, enhance their safety due to their antimicrobial and sensing capabilities and confer novel sensorial properties. In this food nanotechnology state-of-the-art communication, matrix materials with particu...
Source: Advances in Food and Nutrition Research - June 4, 2019 Category: Nutrition Authors: Joye IJ, Corradini MG, Duizer LM, Bohrer BM, LaPointe G, Farber JM, Spagnuolo PA, Rogers MA Tags: Adv Food Nutr Res Source Type: research

Nanoencapsulation of functional food ingredients.
Abstract Many functional food ingredients are poorly soluble in water, susceptible to chemical degradation, and incompatible with surrounding food matrix. Other issues are related to limited oral bioavailability, unpleasant sensory properties, and poor release profiles. Nanoencapsulation of functional food ingredients can help increase their water solubility/dispersibility in foods and beverages, improve their bioavailability by exhibiting good dose-dependent functionalities, mask undesired flavors/tastes to reduce the adverse effect on mouth-feel, enhance shelf-life and compatibility during production, storage, t...
Source: Advances in Food and Nutrition Research - June 4, 2019 Category: Nutrition Authors: Zhu J, Huang Q Tags: Adv Food Nutr Res Source Type: research

Electrospinning and electrospraying technologies for food applications.
Abstract Electrospinning and electrospraying are versatile techniques for the production of nano- to micro-scale fibers and particles. Over the past 2 decades, significant progresses have been made to advance the fundamental understandings of these electrohydrodynamic processes. Researchers have investigated different polymeric and non-polymeric substrates for producing submicron electrospun/electrosprayed materials of unique morphologies and physicochemical properties. This chapter provides an overview on the basic principles of electrospinning and electrospraying, highlighting the effects of key processing and s...
Source: Advances in Food and Nutrition Research - June 4, 2019 Category: Nutrition Authors: Lim LT, Mendes AC, Chronakis IS Tags: Adv Food Nutr Res Source Type: research

Bioavailability of nanotechnology-based bioactives and nutraceuticals.
Abstract Bioaccessibility and bioavailability of some hydrophobic bioactives (e.g., carotenoids, polyphenols, fat-soluble vitamins, phytosterols and fatty acids) are limited due to their low water solubility, and in some instances low chemical stability. Nanotechnology involving nanometric (r
Source: Advances in Food and Nutrition Research - June 4, 2019 Category: Nutrition Authors: Jones D, Caballero S, Davidov-Pardo G Tags: Adv Food Nutr Res Source Type: research

Interaction of nanoclay-reinforced packaging nanocomposites with food simulants and compost environments.
The objectives of this chapter are (a) to provide an overview of the main nanoclays used in packaging; (b) to categorize the main polymeric packaging nanocomposites; (c) to provide an overview of the fate and mass transport of ENPs, especially nanoclays; (d) to describe the mass transfer of nanoclays in food simulants and in compost environments; and (e) to identify current and future research needs. PMID: 31151726 [PubMed - in process] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - June 4, 2019 Category: Nutrition Authors: Xia Y, Rubino M, Auras R Tags: Adv Food Nutr Res Source Type: research

Is "nano safe to eat or not"? A review of the state-of-the art in soft engineered nanoparticle (sENP) formulation and delivery in foods.
Is "nano safe to eat or not"? A review of the state-of-the art in soft engineered nanoparticle (sENP) formulation and delivery in foods. Adv Food Nutr Res. 2019;88:299-335 Authors: Liu X, Zhang B, Sohal IS, Bello D, Chen H Abstract With superior physicochemical properties, soft engineered nanoparticles (sENP) (protein, carbohydrate, lipids and other biomaterials) are widely used in foods. The preparation, functionalities, applications, transformations in gastrointestinal (GI) tract, and effects on gut microbiota of sENP directly incorporated for ingestion are reviewed herein. At the time of ...
Source: Advances in Food and Nutrition Research - June 4, 2019 Category: Nutrition Authors: Liu X, Zhang B, Sohal IS, Bello D, Chen H Tags: Adv Food Nutr Res Source Type: research

Assembled protein nanoparticles in food or nutrition applications.
Abstract Proteins are one of the essential components of nutritional food materials and an excellent source for food-grade nanomaterials. This review focuses on select examples of nanoparticles assembled naturally, found in food-relevant materials, major approaches in assembling nanoscale structure from proteins, and general applications of protein nanoparticles in food or nutrition. Animal-sourced casein and non-animal grain storage proteins and legume storage proteins are discussed in terms of their structural assemblies. Protein solubility is a key factor in assembling protein nanoparticles with desired functio...
Source: Advances in Food and Nutrition Research - June 4, 2019 Category: Nutrition Authors: Cho YH, Jones OG Tags: Adv Food Nutr Res Source Type: research

Nano-scale polysaccharide materials in food and agricultural applications.
Abstract Potential applications of nanotechnology in food and agriculture include: (1) the encapsulation of functional compounds; (2) production of reinforcing materials; (3) delivery of nutraceuticals in foods; (4) food safety, for detection and control of chemical and microbiological risks; (5) active and intelligent food packaging; (6) incorporation of protective substances of seeds; (7) addition of nutrients in the soil; (8) use of controlled release pesticides. Natural polysaccharides and their derivatives are widely used in the production of nano-scale materials. This chapter examines, the use of polysacchar...
Source: Advances in Food and Nutrition Research - June 4, 2019 Category: Nutrition Authors: Zavareze EDR, Kringel DH, Dias ARG Tags: Adv Food Nutr Res Source Type: research

Preface.
PMID: 31151730 [PubMed - in process] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - June 4, 2019 Category: Nutrition Authors: Lim LT, Rogers M Tags: Adv Food Nutr Res Source Type: research

Functions and Applications of Bioactive Peptides From Corn Gluten Meal.
Abstract Corn protein has been identified as an important source of bioactive peptides. Such peptides can be released during hydrolysis induced by proteolytic enzymes or microbial fermentation. Corn peptides have been found to exhibit different functions in vitro and in vivo such as antihypertensive, hepatoprotective, anti-obesity, antimicrobial, antioxidative, mineral-binding and accelerating alcohol metabolism. To date, 22 sequences of bioactive corn peptides have already been identified. There is an increasing commercial interest in the production of corn peptides with the purpose of using them as active ingred...
Source: Advances in Food and Nutrition Research - January 27, 2019 Category: Nutrition Authors: Li G, Liu W, Wang Y, Jia F, Wang Y, Ma Y, Gu R, Lu J Tags: Adv Food Nutr Res Source Type: research

Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health.
Abstract Fermented foods are currently experiencing a re-discovery, largely driven by numerous health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented beverages) have been the subject of intensive research, other plant-based fermented foods that are in some case widely consumed (kimchi/sauerkraut, pickles, kombucha) have received less scientific attention. In this chapter, the current knowledge on the microbiology and potential health benefits of such plant-based fermented foods are presented. Kimchi is the most studied, characterized by primarily acidic fermentation by lactic ...
Source: Advances in Food and Nutrition Research - January 27, 2019 Category: Nutrition Authors: Lavefve L, Marasini D, Carbonero F Tags: Adv Food Nutr Res Source Type: research

Marine Waste Utilization as a Source of Functional and Health Compounds.
Abstract Consumer demand for convenience has led to large quantities of seafood being value-added processed before marketing, resulting in large amounts of marine by-products being generated by processing industries. Several bioconversion processes have been proposed to transform some of these by-products. In addition to their relatively low value conventional use as animal feed and fertilizers, several investigations have been reported that have demonstrated the potential to add value to viscera, heads, skins, fins, trimmings, and crab and shrimp shells by extraction of lipids, bioactive peptides, enzymes, and ot...
Source: Advances in Food and Nutrition Research - January 27, 2019 Category: Nutrition Authors: Shavandi A, Hou Y, Carne A, McConnell M, Bekhit AEA Tags: Adv Food Nutr Res Source Type: research

Advanced Analysis of Roots and Tubers by Hyperspectral Techniques.
Abstract Hyperspectral techniques in terms of spectroscopy and hyperspectral imaging have become reliable analytical tools to effectively describe quality attributes of roots and tubers (such as potato, sweet potato, cassava, yam, taro, and sugar beet). In addition to the ability for obtaining rapid information about food external or internal defects including sprout, bruise, and hollow heart, and identifying different grades of food quality, such techniques have also been implemented to determine physical properties (such as color, texture, and specific gravity) and chemical constituents (such as protein, vitamin...
Source: Advances in Food and Nutrition Research - January 27, 2019 Category: Nutrition Authors: Su WH, Sun DW Tags: Adv Food Nutr Res Source Type: research

Advances in Sheep and Goat Meat Products Research.
Abstract The main goal of this chapter was to review the state of the art in the recent advances in sheep and goat meat products research. Research and innovation have been playing an important role in sheep and goat meat production and meat processing as well as food safety. Special emphasis will be placed on the imaging and spectroscopic methods for predicting body composition, carcass and meat quality. The physicochemical and sensory quality as well as food safety will be referenced to the new sheep and goat meat products. Finally, the future trends in sheep and goat meat products research will be pointed out. ...
Source: Advances in Food and Nutrition Research - January 27, 2019 Category: Nutrition Authors: Teixeira A, Silva S, Rodrigues S Tags: Adv Food Nutr Res Source Type: research

Particular Alimentations for Nutrition, Health and Pleasure.
Abstract People around the world select their foods and meals according to particular choices based on physiological disorders and diseases, traditions, lifestyles, beliefs, etc. In this chapter, two of these particular alimentations are reviewed: those of the gourmet and the frail elderly. They take place in an environment where food is usually synonymous of body health disregarding its effects on social, cultural and psychological aspects, including emotions. Based on an extensive literature review, it is proposed that the paradigm changes from food equals health to food means well-being, the latter encompassing...
Source: Advances in Food and Nutrition Research - January 27, 2019 Category: Nutrition Authors: Aguilera JM, Kim BK, Park DJ Tags: Adv Food Nutr Res Source Type: research

Meat as a Pharmakon: An Exploration of the Biosocial Complexities of Meat Consumption.
Abstract In contemporary dietary advice, meat is depicted as a pharmakon: it is believed to either heal or poison the human body (and mind). Often, it also serves as a scapegoat for a wide range of public health issues and other societal problems. Related attitudes, practices, and beliefs pertain to a demarcated mode of thinking or episteme that is characteristic for the so-called post-domestic or industrialized societies. The latter are not only typified by an abundant yet largely concealed production of meat, but increasingly also by moral crisis and confusion about its nutritional meaning. For an improved appre...
Source: Advances in Food and Nutrition Research - January 27, 2019 Category: Nutrition Authors: Leroy F Tags: Adv Food Nutr Res Source Type: research

Dietary Fatty Acids and the Metabolic Syndrome: A Personalized Nutrition Approach.
Abstract Dietary fatty acids are present in a wide variety of foods and appear in different forms and lengths. The different fatty acids are known to have various effects on metabolic health. The metabolic syndrome (MetS) is a constellation of risk factors of chronic diseases. The etiology of the MetS is represented by a complex interplay of genetic and environmental factors. Dietary fatty acids can be important contributors of the evolution or in prevention of the MetS; however, great interindividual variability exists in the response to fatty acids. The identification of genetic variants interacting with fatty a...
Source: Advances in Food and Nutrition Research - January 27, 2019 Category: Nutrition Authors: O'Connor S, Rudkowska I Tags: Adv Food Nutr Res Source Type: research

Preface.
te; F PMID: 30678821 [PubMed - in process] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - January 27, 2019 Category: Nutrition Authors: Toldrá F Tags: Adv Food Nutr Res Source Type: research

Emerging Biological Risks in a Global Context: An Introduction.
Hernandez M Abstract Foodborne diseases are one of the most serious problems in public health and one of the main causes of illness and death. It is estimated that around 600 million cases of gastroenteritis occur worldwide each year. At present, more than 200 foodborne diseases are known, which can cause from mild gastroenteritis to syndromes with a fatal outcome, with the added possibility of chronic complications, and more than 40 agents have been described that can cause foodborne diseases. Some of the most relevant foodborne pathogens are neglected or their impact underestimated such as foodborne viruses and ...
Source: Advances in Food and Nutrition Research - August 6, 2018 Category: Nutrition Authors: Rodríguez-Lázaro D, Hernandez M Tags: Adv Food Nutr Res Source Type: research

Antimicrobial Resistance in the Food Chain in the European Union.
ute;nguez L Abstract Consumers require safety foods but without losing enough supply and low prices. Food concerns about antimicrobial residues and antimicrobial-resistant (AMR) bacteria are not usually appropriately separated and could be perceived as the same problem. The monitoring of residues of antimicrobials in animal food is well established at different levels (farm, slaughterhouse, and industry), and it is preceded by the legislation of veterinary medicines where maximum residues limits are required for medicines to be used in food animal. Following the strategy of the World Health Organization, one of th...
Source: Advances in Food and Nutrition Research - August 6, 2018 Category: Nutrition Authors: Florez-Cuadrado D, Moreno MA, Ugarte-Ruíz M, Domínguez L Tags: Adv Food Nutr Res Source Type: research

Norovirus: The Burden of the Unknown.
Abstract Human noroviruses (HNoVs) are primarily transmitted by the fecal-oral route, either by person-to-person contact, or by ingestion of contaminated food or water as well as by aerosolization. Moreover, HNoVs significantly contribute to foodborne diseases being the causative agent of one-fifth of acute gastroenteritis worldwide. As a consequence of globalization, transnational outbreaks of foodborne infections are reported with increasing frequency. Therefore, in this review, state-of-the-art information regarding molecular procedures for human norovirus detection in food as well common food processing techno...
Source: Advances in Food and Nutrition Research - August 6, 2018 Category: Nutrition Authors: Randazzo W, D'Souza DH, Sanchez G Tags: Adv Food Nutr Res Source Type: research

Salmonella in Foods: A Reemerging Problem.
Abstract The number of human salmonellosis within the European Union tended to increase since 2013. One of the reasons might be Salmonella Enteritidis rising in laying hens flocks by around 17% in 2015 vs 2014 and by 57% in 2016 vs 2015. The most important sources of food-borne Salmonella outbreaks are still eggs and egg products as well as ready-to-eat foods having a long shelf life. Specific actions are suggested to restart decreasing the number of human salmonellosis: (1) revision of sampling schemes to solve pathogen under detection in both animals and foods; (2) integration of microbiological criteria with fi...
Source: Advances in Food and Nutrition Research - August 6, 2018 Category: Nutrition Authors: De Cesare A Tags: Adv Food Nutr Res Source Type: research

Listeria monocytogenes in Foods.
Abstract Listeria monocytogenes causes listeriosis, a rare foodborne disease with a mortality rate of 20%-30%. The elderly and immunocompromised are particularly susceptible to listeriosis. L. monocytogenes is ubiquitous in nature and can contaminate food-processing environments, posing a threat to the food chain. This is particularly important for ready-to-eat foods as there is no heat treatment or other antimicrobial step between production and consumption. Thus, occurrence and control of L. monocytogenes are important for industry and public health. Advances in whole-genome sequence technology are facilitating ...
Source: Advances in Food and Nutrition Research - August 6, 2018 Category: Nutrition Authors: Jordan K, McAuliffe O Tags: Adv Food Nutr Res Source Type: research

Campylobacter in the Food Chain.
B, Rovira J Abstract Currently Campylobacter is the most commonly reported zoonosis in developed and developing countries. In the European Union, the number of reported confirmed cases of human campylobacteriosis was 246,307 in 2016, which represents 66.3 cases per 100,000 population. The genus Campylobacter includes 31 species with 10 subspecies. Within the genus Campylobacter, C. jejuni subsp. jejuni and C. coli are most frequently associated with human illness. Mainly, the infection is sporadic and self-limiting, although some cases of outbreaks have been also reported and some complications such as Guillain-Ba...
Source: Advances in Food and Nutrition Research - August 6, 2018 Category: Nutrition Authors: García-Sánchez L, Melero B, Rovira J Tags: Adv Food Nutr Res Source Type: research

Hepatitis E Virus: A New Foodborne Zoonotic Concern.
z M, Cook N Abstract Hepatitis E virus (HEV) is an enteric nonenveloped single-stranded RNA virus. Among the mammalian lineages, four genotypes are associated to human infection: genogroups 1 and 2 infect only humans and are mainly found in developing countries, while genogroups 3 and 4 are zoonotic, being found in a variety of animal species including pigs, and are autochthonous in developed countries. HEV infection can result in liver damage and with genotypes 1 and 2 symptoms can be particularly severe in pregnant women, with a high lethality ratio. Several cases of foodborne transmission of hepatitis E have be...
Source: Advances in Food and Nutrition Research - August 6, 2018 Category: Nutrition Authors: Rodríguez-Lázaro D, Hernandez M, Cook N Tags: Adv Food Nutr Res Source Type: research

Parasites in Food: From a Neglected Position to an Emerging Issue.
Abstract Foodborne parasites have long been a neglected group of pathogens, as they often have insidious, chronic effects, rather than being acute diseases, and they are often associated with impoverished or marginalized populations. In addition, due to the long incubation period for most foodborne parasites, source attribution is often difficult, if not impossible. However, global trends have enabled foodborne parasites to emerge in different populations in new locations, transmitted through different food types, and sometimes with unexpected symptoms. This emergence of foodborne parasites has brought them into f...
Source: Advances in Food and Nutrition Research - August 6, 2018 Category: Nutrition Authors: Robertson LJ Tags: Adv Food Nutr Res Source Type: research

Preface.
cute;zaro D PMID: 30077226 [PubMed - in process] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - August 6, 2018 Category: Nutrition Authors: Rodríguez-Lázaro D Tags: Adv Food Nutr Res Source Type: research

Egg Protein-Derived Bioactive Peptides: Preparation, Efficacy, and Absorption.
The objectives of this chapter are to introduce generation, bioactivities, and absorption of egg protein-derived bioactive peptides. Research on egg protein-derived bioactive peptides has been progressed during the past decades. Enzymatic hydrolysis is the major technique to prepare bioactive peptides from egg protein. Quantitative structure-activity relationships-aided in silico prediction is increasingly applied as a promising tool for efficient prediction of novel bioactive peptides. A number of bioactive peptides from egg proteins have been characterized for antioxidant, immunomodulatory, antihypertensive, antidiabetic...
Source: Advances in Food and Nutrition Research - June 6, 2018 Category: Nutrition Authors: Liao W, Jahandideh F, Fan H, Son M, Wu J Tags: Adv Food Nutr Res Source Type: research

Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods.
Abstract Unit operations modify material properties aiming to produce uniform and high-quality food products with greater acceptance by the increasingly demanding consumers or with longer shelf life and better possibilities of storage and transport. Microorganisms, including bacteria, molds, viruses, and parasites, may have different susceptibilities to unit operations employed during food processing. On-farm (cleaning, selection and classification, cooling, storage, and transport) and on-factory unit operations (heating, refrigeration/freezing, dehydration, modification of atmosphere, irradiation, and physical, c...
Source: Advances in Food and Nutrition Research - June 6, 2018 Category: Nutrition Authors: Alvarenga VO, Campagnollo FB, do Prado-Silva L, Horita CN, Caturla MYR, Pereira EPR, Crucello A, Sant'Ana AS Tags: Adv Food Nutr Res Source Type: research

New Trends in the Uses of Yeasts in Oenology.
rio E Abstract The most important factor in winemaking is the quality of the final product and the new trends in oenology are dictated by wine consumers and producers. Traditionally the red wine is the most consumed and more popular; however, in the last times, the wine companies try to attract other groups of populations, especially young people and women that prefer sweet, whites or rosé wines, very fruity and with low alcohol content. Besides the new trends in consumer preferences, there are also increased concerns on the effects of alcohol consumption on health and the effects of global climate change o...
Source: Advances in Food and Nutrition Research - June 6, 2018 Category: Nutrition Authors: Querol A, Pérez-Torrado R, Alonso-Del-Real J, Minebois R, Stribny J, Oliveira BM, Barrio E Tags: Adv Food Nutr Res Source Type: research

Producing Powders Containing Active Dry Probiotics With the Aid of Spray Drying.
Abstract Probiotics are microorganisms capable of conferring health benefits to humans and animals when ingested. Probiotic products that prevail in food market usually contain viable bacteria from Lactobacillus and Bifidobacterium genera. Bacterial strains in these genera often have complex nutrient requirements and tend to be fragile under environmental stresses. How to incorporate the cells into food matrix without causing undesired viability loss is a key issue for developing products of viable probiotics. Spray drying offers a rapid way to produce powders encapsulating probiotics in a matrix of protectant(s),...
Source: Advances in Food and Nutrition Research - June 6, 2018 Category: Nutrition Authors: Fu N, Huang S, Xiao J, Chen XD Tags: Adv Food Nutr Res Source Type: research

Affinity Biosensors for Detection of Mycotoxins in Food.
Abstract This chapter reviews recent achievements in methods of detection of mycotoxins in food. Special focus is on the biosensor technology that utilizes antibodies and nucleic acid aptamers as receptors. Development of biosensors is based on the immobilization of antibodies or aptamers onto various conventional supports like gold layer, but also on nanomaterials such as graphene oxide, carbon nanotubes, and quantum dots that provide an effective platform for achieving high sensitivity of detection using various physical methods, including electrochemical, mass sensitive, and optical. The biosensors developed so...
Source: Advances in Food and Nutrition Research - June 6, 2018 Category: Nutrition Authors: Evtugyn G, Subjakova V, Melikishvili S, Hianik T Tags: Adv Food Nutr Res Source Type: research