Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception
Publication date: Available online 13 February 2020Source: Trends in Food Science & TechnologyAuthor(s): Hanna Lesme, Cecile Rannou, Marie-Helene Famelart, Saïd Bouhallab, Carole ProstAbstractBackgroundToday's consumers demand natural and healthy functional food products with clean labels and less added ingredients and exogenous hydrocolloids. The goal is to produce dairy foods only made by using milk ingredients, while maintaining good sensory properties. Thanks to their multifunctional properties, dairy proteins are used to enhanced the texture of dairy products. However, their addition into dairy products can a...
Source: Trends in Food Science and Technology - February 14, 2020 Category: Food Science Source Type: research

Composition and functionality of bee pollen: A review
Publication date: Available online 12 February 2020Source: Trends in Food Science & TechnologyAuthor(s): Mamta Thakur, Vikas NandaAbstractBackgroundThe food industry today is returning to natural foods after emphasizing the processed products due to the higher consumer demand for foods which are well recognized by healthy nutrients. Bee pollen is known as a natural super food due to its indispensable nutritional and medicinal properties. However, the physico-chemical and nutritional properties of bee pollen are ambiguous which vary greatly due to the difference of botanical and geographical origin.Scope and approachThe...
Source: Trends in Food Science and Technology - February 14, 2020 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: March 2020Source: Trends in Food Science & Technology, Volume 97Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 14, 2020 Category: Food Science Source Type: research

Prospects and challenges for cell-cultured fat as a novel food ingredient
Publication date: Available online 11 February 2020Source: Trends in Food Science & TechnologyAuthor(s): Kyle D. Fish, Natalie R. Rubio, Andrew J. Stout, John S.K. Yuen, David L. KaplanAbstractBackgroundIn vitro meat production has been proposed as a solution to environmental and animal welfare issues associated with animal agriculture. While most academic work on cell-cultured meat has focused on innovations for scalable muscle tissue culture, fat production is an important and often neglected component of this technology. Developing suitable biomanufacturing strategies for adipose tissue from agriculturally relevant ...
Source: Trends in Food Science and Technology - February 12, 2020 Category: Food Science Source Type: research

The functional modification of legume proteins by ultrasonication: A review
Publication date: Available online 11 February 2020Source: Trends in Food Science & TechnologyAuthor(s): Seyed Mohammad Taghi Gharibzahedi, Brennan SmithAbstractBackgroundThe use of vegetable proteins is one of the key elements of vegetarian diets. Legumes are an alternative protein source with comparable quality as animal derived proteins, and can be more economical. However, nutritional and technological improvement of legume proteins (LPs) is needed to modify their structure and function. Ultrasound is a promising non-thermal system that has attracted considerable interest worldwide in preparing highly functional LP...
Source: Trends in Food Science and Technology - February 12, 2020 Category: Food Science Source Type: research

Sustainable Food Systems - Performing by Connecting
Publication date: Available online 11 February 2020Source: Trends in Food Science & TechnologyAuthor(s): Ronan Gormley (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 12, 2020 Category: Food Science Source Type: research

Perspectives of the potential implications of polyphenols in influencing the interrelationship between oxi-inflammatory stress, cellular senescence and immunosenescence during aging
Publication date: Available online 11 February 2020Source: Trends in Food Science & TechnologyAuthor(s): Rohit Sharma, Yogendra PadwadAbstractBackgroundThe multifactorial process of aging predisposes elderly to recurring infections and inflammatory disorders which ultimately affect quality of life and longevity. Dietary polyphenols are presently the forerunners for developing nutrition-based pro-longevity interventions due to their documented diverse health beneficial effects.Scope and approachStudies reviewing the accumulating anti-aging effects of polyphenols vis-à-vis our expanding understanding of the aging ...
Source: Trends in Food Science and Technology - February 12, 2020 Category: Food Science Source Type: research

Edibles and Canadian consumers’ willingness to consider recreational cannabis in food or beverage products: A second assessment.
Conclusions: Results show that while Canadians are ambivalent about social and public stigma, many remain concerned about inherent risks involved when consuming edibles. Concerns towards children and pets are also quite acute. Long term cannabis users are concerned about price and are still purchasing from old suppliers, which suggests that newly developed public distribution channels have been shunned to a certain degree. This study points to the need of more future evaluations of food safety measures and risk perception related to cannabis-infused food products. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 10, 2020 Category: Food Science Source Type: research

Efficacy of ultrasound treatment in the removal of pesticide residues from fresh vegetables: A review
Publication date: March 2020Source: Trends in Food Science & Technology, Volume 97Author(s): S M Roknul Azam, Haile Ma, Baoguo Xu, Shoma Devi, Md Abu Bakar Siddique, Sarah L. Stanley, Bhesh Bhandari, Junsong ZhuAbstractBackgroundPesticide residues (PR) present in food are potentially toxic components to humans and can be the cause of severe health problems, depending on the means and amounts of individual exposure. Among the different routes of pesticide exposure, the most likely exposure is through the direct consumption of fresh foods.Scope and approachTo remove PR from fresh agricultural products and improve food sa...
Source: Trends in Food Science and Technology - February 10, 2020 Category: Food Science Source Type: research

A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products
Publication date: Available online 6 February 2020Source: Trends in Food Science & TechnologyAuthor(s): Zongshuai Zhu, Ming Huang, Yiqun Cheng, Iftikhar Ali Khan, Jichao HuangAbstractBackgroundNε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) are two typical advanced glycation end products (AGEs) formed at the advanced stage of Maillard reaction. CML and CEL are easily formed in thermal processed meat products for the high levels of protein and fat, causing sorts of chronic diseases. However, there is lack of comprehensive reviews on the CML and CEL formation mechanism, determination and inhi...
Source: Trends in Food Science and Technology - February 7, 2020 Category: Food Science Source Type: research

Edible films/coating with tailored properties for active packaging of meat, fish and derived products
Publication date: Available online 3 February 2020Source: Trends in Food Science & TechnologyAuthor(s): Pramila Umaraw, Paulo E.S. Munekata, Akhilesh K. Verma, Francisco J. Barba, V.P. Singh, Pavan Kumar, José M. LorenzoAbstractBackgroundMeat, fish and derived products are perishable food items with quick deterioration under improper storage. Edible films and/or coatings present an interesting approach to preserve and package these foods. These are composed of biopolymers generated from food industry wastes or underutilized sources of proteins, lipids, or polysaccharides that are biodegradable, edible and can ac...
Source: Trends in Food Science and Technology - February 4, 2020 Category: Food Science Source Type: research

Principles of halal-compliant fermentations: Microbial alternatives for the halal food industry
Publication date: Available online 31 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Ercan KarahalilAbstractBackgroundMicrobial food ingredients produced using biotechnology have a wide range of applications in the food industry. With new technological improvements such as genetic modification, microbial products can be produced more effectively. Microbial products and the new ways of producing them have led to some confusion for consumers in recent years. Religions and lifestyles are determinative factors in the food consumption preferences of different societies. People who are followers of a relig...
Source: Trends in Food Science and Technology - February 1, 2020 Category: Food Science Source Type: research

Microwave-induced thermal sterilization- A review on history, technical progress, advantages and challenges as compared to the conventional methods
Publication date: March 2020Source: Trends in Food Science & Technology, Volume 97Author(s): Aswathi Soni, Jeremy Smith, Abby Thompson, Gale BrightwellAbstractMicrowave-assisted thermal sterilizsation (MATS) technology combines the energy from microwaves of long-wavelength (915 MHz) along with hot water immersion to sterilize food in polymeric packages. MATS is presumed to be a successful sterilization method to eliminate pathogens including bacterial spores, improve the shelf-life of food products while the nutritive qualities and flavours are not affected (within consumer acceptance). From the regulatory point o...
Source: Trends in Food Science and Technology - February 1, 2020 Category: Food Science Source Type: research

Microwave-assisted thermal sterilization- A review on history, technical progress, advantages and challenges as compared to the conventional methods
Publication date: Available online 27 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Aswathi Soni, Jeremy Smith, Abby Thompson, Gale BrightwellAbstractMicrowave-assisted thermal sterilisation (MATS) technology combines the energy from microwaves of long-wavelength (915 MHz) along with hot water immersion to sterilize food in polymeric packages. MATS is presumed to be a successful sterilization method to eliminate pathogens including bacterial spores, improve the shelf-life of food products while the nutritive qualities and flavours are not affected (within consumer acceptance). From the regulatory ...
Source: Trends in Food Science and Technology - January 28, 2020 Category: Food Science Source Type: research

The impact of chitosan on seafood quality and human health: A review
Publication date: Available online 27 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Ayşe Gurel Inanli, Elif T.Aksun Tümerkan, Nariman EL. Abed, Joe M. Regenstein, Fatih ÖzogulAbstractBackgroundSeafood is highly susceptible to spoilage due to microbiological, chemical and enzymatic reactions, which are the principal causes of their quality deterioration. Therefore, greater consumer demand for high quality seafood along with a concern for the safety of the artificial preservatives currently used to prevent quality losses creates a challenge. Natural preservatives, such as chitosan biopolyme...
Source: Trends in Food Science and Technology - January 28, 2020 Category: Food Science Source Type: research

Efficacy of ultrasound treatment in the and removal of pesticide residues from fresh vegetables: A review
Publication date: Available online 28 January 2020Source: Trends in Food Science & TechnologyAuthor(s): S.M. Roknul Azam, Haile Ma, Baoguo Xu, Shoma Devi, Md Abu Bakar Siddique, Sarah L. Stanley, Bhesh Bhandari, Junsong ZhuAbstractBackgroundPesticide residues (PR) present in food are potentially toxic components to humans and can be the cause of severe health problems, depending on the means and amounts of individual exposure. Among the different routes of pesticide exposure, the most likely exposure is through the direct consumption of fresh foods.Scope and approachTo remove PR from fresh agricultural products and imp...
Source: Trends in Food Science and Technology - January 28, 2020 Category: Food Science Source Type: research

Challenges and possibilities for bio-manufacturing cultured meat
Publication date: Available online 23 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Guoqiang Zhang, Xinrui Zhao, Xueliang Li, Guocheng Du, Jingwen Zhou, Jian ChenAbstractBackgroundCultured meat has emerged as a breakthrough technology for the global food industry, which was considered as a potential solution to mitigate serious environmental, sustainability, global public health, and animal welfare concerns in the near future. Although there is promise that cultured meat can supplement or even replace conventional meat, many challenges still need to be resolved in the early stages.Scope and approach...
Source: Trends in Food Science and Technology - January 24, 2020 Category: Food Science Source Type: research

Casein and pectin: Structures, interactions, and applications
Publication date: Available online 23 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Wusigale, Li Liang, Yangchao LuoAbstractBackgroundProteins and polysaccharides are the most abundant biomaterials and often present together in food and biological systems. The exploitation of protein-polysaccharide interactions offers opportunities for the design of new ingredients and biopolymeric complexes with applications in different fields. Casein and pectin are two examples of most extensively studied proteins and polysaccharides in recent years, and can be used to create different types of colloidal systems ...
Source: Trends in Food Science and Technology - January 24, 2020 Category: Food Science Source Type: research

Recent updates on bioaccessibility of phytonutrients
ConclusionsFood matrix, processing and preservation methods have major influence on the bioaccessibility of phytonutrients. Cooking, frying and pasteurization increased the bioaccessibility of polyphenols and carotenoids in fruits and vegetables. Dehydration can be a good technique to enhance the bioaccessibility of carotenoids. Freezing showed contradictory response on bioaccessibilty as it increased bioaccessibility of phytonutrients in some fruits and decreased in others. To achieve maximum bioaccessibility of carotenoids, thermal treatment along with addition of oil is the best; to enhance ascorbic acid and polyphenols...
Source: Trends in Food Science and Technology - January 23, 2020 Category: Food Science Source Type: research

Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices
Publication date: Available online 23 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Eric Keven Silva, M. Angela A. Meireles, Marleny D.A. SaldañaAbstractBackgroundThe new global trends for consuming natural products rich in bioactive compounds and health-promoters phytochemicals have increased the modern consumer's interest in fruit and vegetable juices. But, the current technologies based on thermal treatments reduce the nutritional value and degrade sensory attributes of these products in relation to the fresh-like juices.Scope and approachSupercritical carbon dioxide (SC–CO2) technol...
Source: Trends in Food Science and Technology - January 23, 2020 Category: Food Science Source Type: research

Putative antidiabetic herbal food ingredients: Nutra/functional properties, bioavailability and effect on metabolic pathways
Publication date: Available online 22 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Isra Ismail IID, Satish Kumar, Swati Shukla, Vikas Kumar, Rakesh SharmaAbstractThe utilization of herbal medicines for the management of diseases has provided admirable results. Plant extracts are rich in like polyphenols, alkaloids, glycosides, flavonoids, and terpenoids having specific health benefits. Diabetes mellitus (DM) is a non-communicable disease with a worldwide occurrence, characterized by persistent hyperglycemic conditions. Several oral hypoglycemic drugs viz. sulfonylureas, biguanides, α-glucosid...
Source: Trends in Food Science and Technology - January 22, 2020 Category: Food Science Source Type: research

Rice - not just a staple food: A comprehensive review on its phytochemicals and therapeutic potential
Publication date: Available online 20 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Saikat Sen, Raja Chakraborty, Pratap KalitaAbstractBackgroundRice (Oryza sativa L.) is the most popular staple food grain and an important source of fibre, energy, minerals, vitamins, and other biomolecules. Rice parts exhibited a number of health beneficial effect in pre-clinical/clinical studies. Rice constituents are getting popularity in preparation of pharmaceutical adjuvant, food additives and supplements.Scope & approachIn this paper, we summarized the available literature on health-promoting and therapeut...
Source: Trends in Food Science and Technology - January 21, 2020 Category: Food Science Source Type: research

Therapeutic potential of algal natural products against metabolic syndrome: A review of recent developments
Publication date: Available online 20 January 2020Source: Trends in Food Science & TechnologyAuthor(s): I.P. Shanura Fernando, BoMi Ryu, Ginnae Ahn, In-Kyu Yeo, You-Jin JeonAbstractBackgroundMetabolic syndrome (MS) defines a group of severe comorbidities, including insulin resistance, abnormal fat accumulation, and high blood pressure that lead to obesity, diabetes, and heart diseases. MS has received a growing concern due to its rising prevalence in many countries. The consumption of high-calorie food, sedentary lifestyle habits, genetic factors, and stress conditions aggravate risk factors for developing metabolic sy...
Source: Trends in Food Science and Technology - January 21, 2020 Category: Food Science Source Type: research

Nano-inspired oxygen barrier coatings for food packaging applications: An overview
Publication date: Available online 20 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Cesare Rovera, Masoud Ghaani, Stefano Farris (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - January 21, 2020 Category: Food Science Source Type: research

Antimicrobial and anticancer applications and related mechanisms of curcumin-mediated photodynamic treatments
Publication date: Available online 20 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Qiong-Qiong Yang, Arakkaveettil Kabeer Farha, Gowoon Kim, Khalid Gul, Ren-You Gan, Harold CorkeAbstractBackgroundCurcumin has gained increasing attention in recent years due to its biological properties and photosensitivity. Curcumin-mediated photodynamic therapy has been used in antibacterial and anticancer applications. Considering the importance and rapid advances in curcumin-mediated photodynamic treatments and its related beneficial functions, a comprehensive and up-to-date review is timely to summarize the stat...
Source: Trends in Food Science and Technology - January 21, 2020 Category: Food Science Source Type: research

The effects of carbohydrate structure on the composition and functionality of the human gut microbiota
Publication date: Available online 20 January 2020Source: Trends in Food Science & TechnologyAuthor(s): L. Payling, K. Fraser, S.M. Loveday, I. Sims, N. Roy, W. McNabbAbstractBackgroundHuman health depends on a population of microorganisms that inhabit the gut and contribute to homeostasis of the host, including nutrition, immunity and metabolism. Many of the organisms are interactive and mutually dependent, where the end-products for one organism become the fuel for another through substrate and metabolic cross-feeding. To optimise the gut microbiota using diet, the composition and functionality of the gut microbiota,...
Source: Trends in Food Science and Technology - January 20, 2020 Category: Food Science Source Type: research

Determination of residual fipronil and its metabolites in food samples: A review
Publication date: Available online 20 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Xianjiang Li, Wen Ma, Hongmei Li, Qinghe Zhang, Zhiyong MaAbstractBackgroundFipronil is an effective phenylpyrazole insecticide commonly used in agriculture for pest control. In creature, fipronil could be metabolized to several more toxic metabolites. These compounds can contaminate or migrate into foodstuffs and potentially pose danger to human health.Scope and approachThis review aims to provide a comprehensive review on the determination methods used for fipronil and its metabolites, including gas chromatography-...
Source: Trends in Food Science and Technology - January 20, 2020 Category: Food Science Source Type: research

Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health
Publication date: Available online 19 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Deepak Kumar Verma, Prem Prakash SrivastavAbstractBackgroundKnowledge of rice's nutritional value and health benefits is essential to increase rice consumption in people's daily diet. Rice is known as a queen of cereal crops that have a high nutritional value such as carbohydrate, fat, fiber, protein, vitamins as well as food energy, minerals profile and fatty acids.Scope and approachThe present review paper mainly focuses on the chemistry of rice bioactive compounds, methods of extraction, identification, and charac...
Source: Trends in Food Science and Technology - January 19, 2020 Category: Food Science Source Type: research

Recent advances in subcritical water and supercritical carbon dioxide extraction of bioactive compounds from plant materials
Publication date: Available online 16 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Sinemobong O. Essien, Brent Young, Saeid BaroutianAbstractBackgroundSubcritical water (SWE) and supercritical carbon dioxide extraction (SCCO2) are novel extraction techniques for recovering compounds with food-enhancement and health promoting properties, from various plants and biomaterials. These extraction techniques are efficient, economical and promising routes for resource recovery without compromising the quality of the extracted products.Scope and approachHere, the theoretical background, practical applicatio...
Source: Trends in Food Science and Technology - January 17, 2020 Category: Food Science Source Type: research

Plant proteins as high-quality nutritional source for human diet
Publication date: Available online 16 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Amanda Gomes Almeida SÁ, Yara Maria Franco MORENO, Bruno Augusto Mattar CARCIOFIAbstractBackgroundAdequate human nutrition depends on the ingestion of many nutrients present in the diet. Proteins are indispensable macronutrients, including the essential amino acids. A protein source can vary its nutritional quality in terms of digestibility, amino acid profile, and its bioavailability. There are several disadvantages claimed to livestock and traditional animal protein sources. Thus, in a continuous increasing ...
Source: Trends in Food Science and Technology - January 17, 2020 Category: Food Science Source Type: research

Dietary polyphenols turn fat “brown”: A narrative review of the possible mechanisms
In conclusion, polyphenol compounds and their principal metabolites may contribute to counteracting human obesity via promoting WAT browning. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - January 17, 2020 Category: Food Science Source Type: research

Is a higher ingestion of phenolic compounds the best dietary strategy? A scientific opinion on the deleterious effects of polyphenols in vivo
Publication date: Available online 14 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Daniel Granato, Andrei Mocan, José S. CâmaraAbstractBackgroundPhenolic compounds have been studied for a variety number of bioactivities using in vitro, ex vivo, and in vivo protocols. Most of the studies dealing with phenolic compounds deal with in vitro antioxidant, antihypertensive, anti-inflammatory, antipyretic, antihemolytic effects in human erythrocytes, hypolipidemic, and antiproliferative activities.Scope and approachCompanies have used the overall understanding of the beneficial effects of poly...
Source: Trends in Food Science and Technology - January 16, 2020 Category: Food Science Source Type: research

Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics
ConclusionsThis review highlights the importance of selecting the most suitable technique. Stone milling has a few, clear advantages. These include: ease of use and the simplicity of the system; higher concentrations of macroelements, microelements, and polyphenols in flour; increased whole wheat bread volume; and popularity with consumers. Roller milling, on the other hand, also has advantages. These include: greater efficiency and flexibility; less heat generation; and better dough rheological performance. This review has not declared a “winner”, as both techniques have advantages and disadvantages. The optim...
Source: Trends in Food Science and Technology - January 16, 2020 Category: Food Science Source Type: research

Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review
Publication date: Available online 15 January 2020Source: Trends in Food Science & TechnologyAuthor(s): H.A. Makroo, N.K. Rastogi, B. SrivastavaAbstractBackgroundOhmic heating (OH) is a novel method of heating various food materials efficiently, instantly and volumetrically. The quick and volumetric heating during OH results in efficient enzyme and microbial inactivation. Thus, OH can be used as an efficient alternative to the conventional thermal processing method.Scope and approachOH has been applied to various food materials, which include fruits and vegetable products, milk, meat, seafood etc. Inactivation of quali...
Source: Trends in Food Science and Technology - January 16, 2020 Category: Food Science Source Type: research

Considerations for progressing a mainstream position for sorghum, a potentially sustainable cereal crop, for food product innovation pipelines
Conclusions are drawn by integrating current knowledge from scientific literature, market reports and consumer trends analyses, along with guidance on food regulation, and pragmatic, experiential knowledge of past research collaborations between academia and food industry.Key findings and conclusionsCommercial investment in sorghum food product development is warranted, with value adding opportunities seen in sorghum's gluten-free attribute, its valuable nutrients, slowly digestible starches, dietary fibre, and antioxidant compounds. To create successful sorghum-based products requires the integration of knowledge and expe...
Source: Trends in Food Science and Technology - January 14, 2020 Category: Food Science Source Type: research

Succinylation of milk proteins: Influence on micronutrient binding and functional indices
Publication date: Available online 13 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Aanchal Agarwal, Ashok K. Pathera, Ravinder Kaushik, Naveen Kumar, Sanju B. Dhull, Sumit Arora, Prince ChawlaAbstractThe functionality of milk proteins is an important feature used in food industries. Milk proteins are effectively capable of binding divalent metal ions electrostatically. As well, the hydrophobic and hydrophilic domains present in milk proteins make them excellent modules for the site-specific delivery of various bioactive analytes. Apart from vital functional properties, solubility and stability of m...
Source: Trends in Food Science and Technology - January 13, 2020 Category: Food Science Source Type: research

Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review
Publication date: Available online 9 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Ting Shi, Gangcheng Wu, Qingzhe Jin, Xingguo WangAbstractBackgroundCamellia oil is obtained from the camellia seed with various cultivated species (Camellia. oleifera (C. oleifera), C. meiocarpa, C. vietnamensis, C. yuhsienensis, C. chekiangoleosa, C. semiserrata, C. reticulata, C. gigantocarpa, C. octopetala, C. semiserrata var. abliflora etc.), by widely used cold press extraction. As the earliest specie with high oil yield (40–60%) in China, C. oleifera, has become the most commonly available seed for camelli...
Source: Trends in Food Science and Technology - January 11, 2020 Category: Food Science Source Type: research

Effects of novel physical processing techniques on the multi-structures of starch
Publication date: Available online 9 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Zhong Han, Rui Shi, Da-Wen SunAbstractBackgroundNative starches have been modified by employing various methods for desired industrial applications over the last few decades. There have been intense interests to develop novel methods with advantages of high-efficiency, environment-friendly and easy operation for starch modification. Although there is more attention to the functional properties of modified starch for practical applications in the industry, structural changes are the basis of functional changes, hence u...
Source: Trends in Food Science and Technology - January 11, 2020 Category: Food Science Source Type: research

Application of nanofluids for thermal processing of food products
Publication date: Available online 9 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Saeed Salari, Seid Mahdi JafariAbstractBackgroundThe conventional heat transfer fluids are widely considered to be one of the leading causes of the poor performance of heat transfer equipment, increasing the energy costs. For this issue to be fixed, nanofluids have been introduced as potential alternatives to the conventional fluids due to their capability to enhance the overall heat transfer coefficient. Besides, in the food industry, nanofluids can improve the food products qualitatively by reducing the processing t...
Source: Trends in Food Science and Technology - January 11, 2020 Category: Food Science Source Type: research

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review
Publication date: Available online 10 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Xianqiao Hu, Lin Lu, Zhenling Guo, Zhiwei ZhuAbstractBackgroundRice aroma was a comprehensive result of numerous volatiles and human sense. More than 300 volatiles were reported in rice. Rice aroma was widely researched by using sensory evaluation, gas chromatography (GC) method, and electronic nose (E-nose). Genetic factor was the main cause for rice aroma. However, the same rice variety might result in different aroma quality due to different planting, processing and storage.Scope and aproachThe main purpose of thi...
Source: Trends in Food Science and Technology - January 11, 2020 Category: Food Science Source Type: research

Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives
Publication date: Available online 9 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Santosh Kumar, Avik Mukherjee, Joydeep DuttaAbstractBackgroundDemand for healthy and safe food with minimal use of synthetic inputs (including synthetic preservatives) is increasing rapidly. Plastic polymers being hazardous to the environment, significant efforts have been devoted to evaluate various bio-based polymers as alternatives to synthetic plastic packaging. Chitin and its deacetylated derivative, chitosan, is primarily a by-product of crustacean, fish and seafood processing and handling. Chitosan possesses an...
Source: Trends in Food Science and Technology - January 10, 2020 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: February 2020Source: Trends in Food Science & Technology, Volume 96Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - January 10, 2020 Category: Food Science Source Type: research

Diacylglycerol in food industry: Synthesis methods, functionalities, health benefits, potential risks and drawbacks
Conclusion: The use of enzymes which are regioselective and reusable, aids in increasing the DAG yield and purity besides of reducing production cost. DAG has been applied as an emulsifier, crystallization modifier and functional ingredient in various fat-based products which not only exhibited great functionalities but also with great health beneficial properties. Nonetheless, DAG exhibited inferior performance as cooking due to the low oxidative and thermal stability. The exposure to high temperature also potentially cause the formation of glycidyl fatty esters and 3-monochloropropane-1,2-diol fatty acid esters. Future r...
Source: Trends in Food Science and Technology - January 8, 2020 Category: Food Science Source Type: research

Possible beneficial effects of xyloglucan from its degradation by gut microbiota
Publication date: Available online 7 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Hong Chen, Xiujuan Jiang, Shanshan Li, Wen Qin, Zhiqing Huang, Yuheng Luo, Hua Li, Dingtao Wu, Qing Zhang, Ye Zhao, Bing Yu, Cheng Li, Daiwen ChenAbstractBackgroundXyloglucan (XyG) is a ubiquitous polysaccharide that possesses hypoglycemic effects, antihyperlipidemia effects, gut barrier protective properties, and positive effects on coronary heart disease. As a nonstarch polysaccharide, XyG cannot be processed directly by enzymes encoded on the human genome. After being ingested, XyG transits the large intestine wher...
Source: Trends in Food Science and Technology - January 8, 2020 Category: Food Science Source Type: research

Bio-active compounds and functional properties of pistachio hull: A review
Publication date: Available online 2 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Edris Arjeh, Hamid-Reza Akhavan, Mohsen Barzegar, Ángel A. Carbonell-BarrachinaAbstractBackgroundPistachio (Pistacia vera L.) hull is the major part of pistachio by-product that has a high content of bio-active compounds (such as polyphenols, tocopherols, dietary fibers, essential oils, and unsaturated fatty acid) with antioxidant properties and health-promoting effects. However, it is considered as a waste and can lead to environmental problems.Scope and approachThis review presents the chemical composition, t...
Source: Trends in Food Science and Technology - January 4, 2020 Category: Food Science Source Type: research

Finite element modelling for fruit stress analysis - A review
Publication date: Available online 2 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Nurazwin Zulkifli, Norhashila Hashim, Hazreen Haizi Harith, Mohamad Firdza Mohamad ShukeryAbstractBackgroundA deep understanding of the motion and the intensities of forces endured by the fruits overtime during the various handling processes is necessary if improvements are to be made in the handling systems or related tools. The finite element method (FEM) has been used to investigate the effect of mechanical loading on fruit before developing a prototype of the intended design. Simulation tests were performed to vis...
Source: Trends in Food Science and Technology - January 4, 2020 Category: Food Science Source Type: research

Determining common contributory factors in food safety incidents – A review of global outbreaks and recalls 2008–2018
ConclusionsThis study offers key insights into global food safety incidents according to food and drink categories, hazards and common contributory factors. Food manufacturers could use the identified primary and secondary causes as guidance for continuous improvement programmes to prevent food safety incidents. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - January 4, 2020 Category: Food Science Source Type: research

Biospeckle laser technique – A novel non-destructive approach for food quality and safety detection
Publication date: March 2020Source: Trends in Food Science & Technology, Volume 97Author(s): R. Pandiselvam, V.P. Mayookha, Anjineyulu Kothakota, S.V. Ramesh, Rohit Thirumdas, Praneeth JuvviAbstractBackgroundBiospeckle laser technique is an emerging non-destructive, quality detection tool used for the evaluation of biological samples. It is rapid, easy to operate and economical, and assures the quality and safety of the fresh produces.Scope and approachThe biological activity of the materials is altered due to the contamination, damages, maturation, etc. Hence, these factors can be non-destructively analyzed by the bio...
Source: Trends in Food Science and Technology - January 4, 2020 Category: Food Science Source Type: research

Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors
Publication date: Available online 29 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Yi Luo, Linghua Kong, Ruiqi Xue, Wu Wang, Xiaole XiaAbstractBackgroundBitterness is a basic flavor in alcoholic beverages (beer, wine, liquor, and rice wine) and has physiological significance, although excessive and disharmonious bitterness is unpleasant. Current research on flavor in alcoholic beverages is primarily focused on volatile constituents and distinctive flavor compounds. However, studies on the recognition, identification, and metabolic mechanism of bitter substances are still in the preliminary phase.S...
Source: Trends in Food Science and Technology - December 30, 2019 Category: Food Science Source Type: research

Applications of imaging and spectroscopy techniques for non-destructive quality evaluation of potatoes and sweet potatoes: A review
Publication date: Available online 29 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Philip Donald C. Sanchez, Norhashila Hashim, Rosnah Shamsudin, Mohd Zuhair Mohd NorAbstractPotato and sweet potato are two among the most important commodities worldwide due to their significant role in human diet and food security. As highly demanded crops, rapid quality monitoring methods prior to marketing, processing, and other post-harvest activities are the major concerns of consumers and food processors. The non-destructive techniques in terms of imaging and spectroscopy have become effective analytical tools...
Source: Trends in Food Science and Technology - December 30, 2019 Category: Food Science Source Type: research