Bioinformatics and bioactive peptides from foods: Do they work together?
Adv Food Nutr Res. 2024;108:35-111. doi: 10.1016/bs.afnr.2023.09.001. Epub 2024 Feb 16.ABSTRACTWe live in the Big Data Era which affects many aspects of science, including research on bioactive peptides derived from foods, which during the last few decades have been a focus of interest for scientists. These two issues, i.e., the development of computer technologies and progress in the discovery of novel peptides with health-beneficial properties, are closely interrelated. This Chapter presents the example applications of bioinformatics for studying biopeptides, focusing on main aspects of peptide analysis as the starting p...
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: Anna Iwaniak Piotr Minkiewicz Ma łgorzata Darewicz Source Type: research

Impact of thermal processing on dietary flavonoids
Adv Food Nutr Res. 2024;108:1-34. doi: 10.1016/bs.afnr.2023.10.002. Epub 2023 Oct 29.ABSTRACTFlavonoids are a class of polyphenols which are widely distributed in natural products and foods. They have diverse bioactivities, including anti-inflammatory, anti-aging, and antioxidant activities. Generally, the foods rich in flavonoids are usually consumed after thermal processing. However, thermal stability of flavonoids is usually low, and thermal processing could cause either positive or negative influences on their stability and bioactivities. In this review, the effects of thermal processing on thermal stability and bioact...
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: Shiye Lin Jianbo Xiao Source Type: research

Food off-odor generation, characterization and recent advances in novel mitigation strategies
The objective of this chapter is to furnish a theoretical framework for enhancing deodorization efficiency through fostering the development of suitable deodorization technologies in the future.PMID:38460997 | DOI:10.1016/bs.afnr.2023.10.001 (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: Qiang Xia Changyu Zhou Daodong Pan Jinxuan Cao Source Type: research

Innovations in Food Packaging for a Sustainable and Circular Economy
Adv Food Nutr Res. 2024;108:135-177. doi: 10.1016/bs.afnr.2023.10.003. Epub 2023 Oct 26.ABSTRACTPackaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco...
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: Rui M S Cruz Irene Albertos Janira Romero Sofia Agriopoulou Theodoros Varzakas Source Type: research

Upcycling of seafood side streams for circularity
Adv Food Nutr Res. 2024;108:179-221. doi: 10.1016/bs.afnr.2023.11.002. Epub 2024 Feb 13.ABSTRACTThe upcycling of seafood side streams emerges as a crucial facet in the quest for circularity within the food industry, surpassing other food sources in its significance. Seafood side stream plays an indispensable role in global food security and human nutrition. Nevertheless, losses ensue throughout the seafood supply chain, resulting in substantial waste generation. These underutilized seafood by-products contain valuable resources like edible proteins and nitrogenous compounds. Projections indicate that fishery products' util...
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: R Anbarasan Brijesh K Tiwari R Mahendran Source Type: research

Edible insects in food
Adv Food Nutr Res. 2024;108:223-264. doi: 10.1016/bs.afnr.2023.10.005. Epub 2023 Nov 13.ABSTRACTEdible insects, with their high protein and lipid content, offer a safe and cost-effective alternative to traditional protein sources. They are environmentally friendly, emitting fewer greenhouse gases and requiring less water than livestock farming. Their rapid reproduction, efficiency, and labor-saving qualities make them attractive for industry. However, the unappealing appearance of edible insects hinders consumer acceptance. To overcome this, materialization technologies should be developed, and negative perceptions address...
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: Yun-Sang Choi Jae Hoon Lee Tae-Kyung Kim Dong-Min Shin Source Type: research

Effect of novel and conventional food processing technologies on Bacillus cereus spores
Adv Food Nutr Res. 2024;108:265-287. doi: 10.1016/bs.afnr.2023.10.004. Epub 2023 Nov 14.ABSTRACTThis chapter provides a summary of the effect of thermal and non-thermal processing technologies on Bacillus cereus spores, a well-known pathogenic bacterium associated with foodborne illnesses. B. cereus has been frequently detected in rice, milk products, infant food, liquid eggs products and meat products all over the world. This Gram positive, rod-shaped, facultative anaerobe can produce endospores that can withstand pasteurization, UV radiation, and chemical reagents commonly used for sanitization. B. cereus spores can germ...
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: Aswathi Soni Gale Brightwell Source Type: research

Salmonella spp. in poultry production-A review of the role of interventions along the production continuum
Adv Food Nutr Res. 2024;108:289-341. doi: 10.1016/bs.afnr.2023.11.001. Epub 2023 Nov 10.ABSTRACTSalmonella is a significant pathogen of human and animal health and poultry are one of the most common sources linked with foodborne illness worldwide. Global production of poultry meat and products has increased significantly over the last decade or more as a result of consumer demand and the changing demographics of the world's population, where poultry meat forms a greater part of the diet. In addition, the relatively fast growth rate of birds which is significantly higher than other meat species also plays a role in how poul...
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: Catherine M Logue Alessandra De Cesare Elina Tast-Lahti Marianne Chemaly Cyrielle Payen Jeff LeJeune Kang Zhou Source Type: research

Bioinformatics and bioactive peptides from foods: Do they work together?
Adv Food Nutr Res. 2024;108:35-111. doi: 10.1016/bs.afnr.2023.09.001. Epub 2024 Feb 16.ABSTRACTWe live in the Big Data Era which affects many aspects of science, including research on bioactive peptides derived from foods, which during the last few decades have been a focus of interest for scientists. These two issues, i.e., the development of computer technologies and progress in the discovery of novel peptides with health-beneficial properties, are closely interrelated. This Chapter presents the example applications of bioinformatics for studying biopeptides, focusing on main aspects of peptide analysis as the starting p...
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: Anna Iwaniak Piotr Minkiewicz Ma łgorzata Darewicz Source Type: research

Impact of thermal processing on dietary flavonoids
Adv Food Nutr Res. 2024;108:1-34. doi: 10.1016/bs.afnr.2023.10.002. Epub 2023 Oct 29.ABSTRACTFlavonoids are a class of polyphenols which are widely distributed in natural products and foods. They have diverse bioactivities, including anti-inflammatory, anti-aging, and antioxidant activities. Generally, the foods rich in flavonoids are usually consumed after thermal processing. However, thermal stability of flavonoids is usually low, and thermal processing could cause either positive or negative influences on their stability and bioactivities. In this review, the effects of thermal processing on thermal stability and bioact...
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: Shiye Lin Jianbo Xiao Source Type: research

Food off-odor generation, characterization and recent advances in novel mitigation strategies
The objective of this chapter is to furnish a theoretical framework for enhancing deodorization efficiency through fostering the development of suitable deodorization technologies in the future.PMID:38460997 | DOI:10.1016/bs.afnr.2023.10.001 (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: Qiang Xia Changyu Zhou Daodong Pan Jinxuan Cao Source Type: research

Innovations in Food Packaging for a Sustainable and Circular Economy
Adv Food Nutr Res. 2024;108:135-177. doi: 10.1016/bs.afnr.2023.10.003. Epub 2023 Oct 26.ABSTRACTPackaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco...
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: Rui M S Cruz Irene Albertos Janira Romero Sofia Agriopoulou Theodoros Varzakas Source Type: research

Upcycling of seafood side streams for circularity
Adv Food Nutr Res. 2024;108:179-221. doi: 10.1016/bs.afnr.2023.11.002. Epub 2024 Feb 13.ABSTRACTThe upcycling of seafood side streams emerges as a crucial facet in the quest for circularity within the food industry, surpassing other food sources in its significance. Seafood side stream plays an indispensable role in global food security and human nutrition. Nevertheless, losses ensue throughout the seafood supply chain, resulting in substantial waste generation. These underutilized seafood by-products contain valuable resources like edible proteins and nitrogenous compounds. Projections indicate that fishery products' util...
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: R Anbarasan Brijesh K Tiwari R Mahendran Source Type: research

Edible insects in food
Adv Food Nutr Res. 2024;108:223-264. doi: 10.1016/bs.afnr.2023.10.005. Epub 2023 Nov 13.ABSTRACTEdible insects, with their high protein and lipid content, offer a safe and cost-effective alternative to traditional protein sources. They are environmentally friendly, emitting fewer greenhouse gases and requiring less water than livestock farming. Their rapid reproduction, efficiency, and labor-saving qualities make them attractive for industry. However, the unappealing appearance of edible insects hinders consumer acceptance. To overcome this, materialization technologies should be developed, and negative perceptions address...
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: Yun-Sang Choi Jae Hoon Lee Tae-Kyung Kim Dong-Min Shin Source Type: research

Effect of novel and conventional food processing technologies on Bacillus cereus spores
Adv Food Nutr Res. 2024;108:265-287. doi: 10.1016/bs.afnr.2023.10.004. Epub 2023 Nov 14.ABSTRACTThis chapter provides a summary of the effect of thermal and non-thermal processing technologies on Bacillus cereus spores, a well-known pathogenic bacterium associated with foodborne illnesses. B. cereus has been frequently detected in rice, milk products, infant food, liquid eggs products and meat products all over the world. This Gram positive, rod-shaped, facultative anaerobe can produce endospores that can withstand pasteurization, UV radiation, and chemical reagents commonly used for sanitization. B. cereus spores can germ...
Source: Advances in Food and Nutrition Research - March 9, 2024 Category: Nutrition Authors: Aswathi Soni Gale Brightwell Source Type: research