Editorial Board and Contents
Publication date: May 2019Source: Trends in Food Science & Technology, Volume 87Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 25, 2019 Category: Food Science Source Type: research

Application of curcumin-loaded nanocarriers for food, drug and cosmetic purposes
Publication date: Available online 24 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Zahra Rafiee, Mohammad Nejatian, Marjan Daeihamed, Seid Mahdi JafariAbstractBackgroundCurcumin, the major bioactive material of turmeric, has wide functional features such as anti-diabetic, anti-cancer, anti-inflammatory, and antioxidant activities. However, curcumin exhibits some major limitations including low water solubility, degradation during processing or within the gastrointestinal tract and alkaline conditions, leading to decrease of its bioavailability. For these reasons, many studies have tried to improve fu...
Source: Trends in Food Science and Technology - April 25, 2019 Category: Food Science Source Type: research

Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties
Publication date: Available online 23 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Mohammad Yousefi, Seid Mahdi JafariAbstractBackgroundThis paper aims to overview recent advances in utilization of various hydrocolloids in some dairy products. Different biopolymers including polysaccharides and proteins or both have been applied in dairy formulations to improve their texture, rheology, physicochemical properties, and sensory attributes for meeting the consumer demands.Scope and approachIn this section, explanations have been given about the common hydrocolloids and their functions, then proceeds by e...
Source: Trends in Food Science and Technology - April 24, 2019 Category: Food Science Source Type: research

Fresh Living Arthrospira as Dietary Supplements: Current Status and Challenges
Publication date: Available online 21 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Zengling Ma, Faruq Ahmed, Bo Yuan, Wei ZhangAbstractBackgroundArthrospira (Spirulina) spp. has long been consumed as a dietary supplement that provides rich natural nutrients consisting of 60-70% proteins including essential amino acids, vitamins, and some minerals. The currently available Spirulina products in the market are mainly hot and spray-dried and their nutritional values are significantly compromised due to degradation of the heat-sensitive bioactive components.Scope and approachThis commentary provides a cri...
Source: Trends in Food Science and Technology - April 22, 2019 Category: Food Science Source Type: research

Camel milk Insuline: Pathophysiological and molecular Repository
ConclusionThis review finds camel milk insulin as an effective nutraceutical on pathophysiological and molecular grounds. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 22, 2019 Category: Food Science Source Type: research

Opportunities and Challenges for Functional and Medicinal Beverages: Current and Future Trends
Publication date: Available online 20 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Misbah Nazir, Sania Arif, Rao Sanaullah Khan, Wahab Nazir, Nauman Khalid, Sajid MaqsoodAbstractHealth and wellness are among the core segments of the fast-moving consumer goods (FMCG), with the ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in food industry. However, the novel functional food product development requires extensive research and de...
Source: Trends in Food Science and Technology - April 21, 2019 Category: Food Science Source Type: research

Government regulations and voluntary certifications in food safety in China: a review
ConclusionsLack of social responsibility, inadequate awareness of food risks, pursuit of short-term economic benefits and poor processing technology are the root causes of food safety incidents in China. Based on the analysis of food safety regulation system in China and comparison with the systems in other developed counties. The authors proposed two suggestions. The first suggestion is to reform food safety system, such as formulating food safety laws, enforcing social supervision and so on. The other suggestion is to encourage small and medium food companies to implement product and system certifications. (Source: Trend...
Source: Trends in Food Science and Technology - April 21, 2019 Category: Food Science Source Type: research

Physicochemical changes and sensorial properties during black garlic elaboration: a review
Publication date: Available online 19 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Karina L. Ríos-Ríos, Antonia Montilla, Agustín Olano, Mar VillamielAbstractBackgroundBlack garlic (BG) is produced by the heat treatment of fresh garlic (FG) bulbs under controlled conditions of high temperature and high relative humidity for long periods of time without any additional treatment or additives. During this thermal process, changes in the chemical and physicochemical composition of BG are produced to a in very different magnitude, mainly affecting volatile sulfur compounds, free amino...
Source: Trends in Food Science and Technology - April 21, 2019 Category: Food Science Source Type: research

Developments of Nondestructive Techniques for Evaluating Quality Attributes of Cheeses: A Review
ConclusionsAmong all nondestructive techniques used for cheese quality evaluation, fluorescence spectroscopy is the most used method for classification, NIR spectroscopy is mainly used for predicting chemical components, FTIR spectroscopy shows the greatest scope of applications, while CV, X-ray and MRI are only used for monitoring eye growth. HSI and Raman imaging begins to attract research interest, and synchronous fluorescence spectroscopy gradually replaces front-face fluorescence spectroscopy, whereas CV is no longer applied to cheese evaluation and literatures about NIR spectroscopy also becomes less in recent years....
Source: Trends in Food Science and Technology - April 21, 2019 Category: Food Science Source Type: research

Pulses for bread fortification: a necessity or a choice?
Publication date: Available online 17 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Fatma Boukid, Emanuele Zannini, Eleonora Carini, Elena VittadiniAbstractBackgroundPulses are an affordable source of carbohydrates, dietary fiber, vitamins, minerals, phytochemicals, and particularly proteins. These nutritious seeds greatly contribute to food security, sustainable agriculture, biodiversity and environmental changes mitigation. Pulses are, indeed, a protein source with low carbon and water footprints. Interest in the use of pulses and their by-products in bread formulation has been mounting in recent ye...
Source: Trends in Food Science and Technology - April 18, 2019 Category: Food Science Source Type: research

New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review
Publication date: Available online 17 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Jianan Zhang, Dongxiao Sun-Waterhouse, Guowan Su, Mouming ZhaoAbstractBackgroundThe structure and mechanism of umami taste receptor remain largely unclear, thus, far more research is necessary to increase the knowledge of tasty modalities. Umami/umami-enhancing peptides and their derivatives are widely distributed in foods and have been reported to play important roles in food taste through different modes of interactions with the umami receptors.Scope and approachIn this review, recognition of umami taste receptor, al...
Source: Trends in Food Science and Technology - April 18, 2019 Category: Food Science Source Type: research

Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review
Conclusions: A few recently developed instruments show promise but there is little research on how small-scale farms and co-operatives in developing countries can achieve a safe standard for their dried foods. Of these, two potential methods, equilibrium relative humidity and infrared imaging, were identified as promising techniques, but further research and development would be needed to make them suitable for use in small-scale operations in developing countries. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 12, 2019 Category: Food Science Source Type: research

Preparation and functionality of lipase-catalysed structured phospholipid – A review
Publication date: Available online 11 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Xun Ang, Hong Chen, Ji-Qian Xiang, Fang Wei, Siew-Young QuekAbstractBackgroundStructured phospholipids are phospholipids with its fatty acid composition modified for the enhancement of physicochemical and nutritional properties. Phospholipids exert stronger biological effects due to its superior bioavailability compared to other lipid forms such as triacylglycerols. Hence, by incorporating functional fatty acids into phospholipid, structured phospholipid could be used as an efficient carrier to increase the absorption ...
Source: Trends in Food Science and Technology - April 11, 2019 Category: Food Science Source Type: research

Treatment and utilization of dairy industrial waste: A review
Publication date: Available online 10 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Talha Ahmad, Rana Muhammad Aadil, Haassan Ahmed, Ubaid ur Rahman, Bruna C.V. Soares, Simone L.Q. Souza, Tatiana C. Pimentel, Hugo Scudino, Jonas T. Guimarães, Erick A. Esmerino, Mônica Q. Freitas, Rafael B. Almada, Simone M.R. Vendramel, Marcia C. Silva, Adriano G. CruzAbstractBackgroundDemand of dairy products is increasing in different countries, which results in the development of the dairy industry and increases in the generation of wastes. The main wastes generated are whey, dairy sludges and wastewat...
Source: Trends in Food Science and Technology - April 10, 2019 Category: Food Science Source Type: research

Starch-based nanocarriers as cutting-edge natural cargos for nutraceutical delivery
Publication date: Available online 10 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Hadis Rostamabadi, Seid Reza Falsafi, Seid Mahdi JafariAbstractBackgroundNowadays, the rapidly emerging nanoscience offers an opportunity to design novel nano scale biopolymers as nano-delivery systems with desired characteristics for encapsulation of a broad range of bioactive components and nutraceuticals. Exploitation of bio-related polymers such as starch nanostructures is considered as a promising topic in the food and pharmaceutical industry owing to their potential in shielding valuable natural bioactive compoun...
Source: Trends in Food Science and Technology - April 10, 2019 Category: Food Science Source Type: research

Basic and recent advances in marine antihypertensive peptides: Production, structure-activity relationship and bioavailability
ConclusionPossible ways to ameliorate the efficiency of biopeptides, their functionality and bioavailability along with their future challenges are needed. Also, future research is required to better predict the stability, bioavailability, bio-accessibility and re-activity of peptides in human bodies and their efficiency on reducing blood pressure.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 7, 2019 Category: Food Science Source Type: research

Trends of tea in cardiovascular health and disease: a critical review
ConclusionsThe health benefits of tea in cardiovascular disease prevention reported in observational and interventional studies mainly arise from the presence of various antioxidants, especially flavonoids. The molecular targets of tea and its bioactive components include Nrf2 activation and NF-kB inhibition. In addition, biotechnological advances including deep sequencing and microbiota profiling are of great value to find novel molecular targets of tea. More large-scale randomized clinical trials using bioactive compounds from tea avoiding confounding factors are necessary to confirm the effects of tea consumption in car...
Source: Trends in Food Science and Technology - April 7, 2019 Category: Food Science Source Type: research

Contextualization of traditional dairy products of India by exploring multidimensional benefits of heating
Conclusions: Characterization and optimization of heating process may bring manifold advantageous to curb the adversary of chronic ailments beside excellent products quality. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 4, 2019 Category: Food Science Source Type: research

Differentiating Between Tackiness and Stickiness and Their Induction in Foods
Publication date: Available online 2 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Nancy Ellen Noren, Martin G. Scanlon, Susan D. ArntfieldAbstractStickiness is an important property in foods having both positive and negative aspects for processors and consumers. It is typically considered a negative characteristic by processors as it leads to problems such as clogging, scaling and fouling of equipment. These issues may be better addressed by defining the conditions required for sticky or tacky behaviour. In recent years, the term “tackiness” has become synonymous with stickiness although ...
Source: Trends in Food Science and Technology - April 4, 2019 Category: Food Science Source Type: research

A correction for the Guidelines for validation of qualitative real-time PCR methods from Broeders et al. 2014
Publication date: Available online 3 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Cristián Araneda, María Angélica Larraín (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 4, 2019 Category: Food Science Source Type: research

Recent development in efficient processing technology for edible algae: A review
Publication date: Available online 1 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Jing Wang, Min Zhang, Zhongxiang FangAbstractBackgroundEdible algae are rich in high-value nutrient active substances, such as polysaccharides, high-unsaturated fatty acids, taurine, carotenoids and alfalfa. Whether as daily food or extracting active substances as medicines, edible algae are of great benefit to people. Therefore, there is an increasing demand for edible algae products. However, the conventional processing techniques used in food industry for edible algae will bring issues about the deterioration of the ...
Source: Trends in Food Science and Technology - April 2, 2019 Category: Food Science Source Type: research

Single-Molecule Detection of Proteins and Toxins in Food Using Atomic Force Microscopy
Conclusions.Cantilever sensing and recognition imaging are found to be the appropriate AFM techniques for detection. Their shared functionalization approaches are outlined for two categories of surfaces: silicon and gold. Recent progress in AFM biosensors and their applications to food toxin detection are discussed. Single-molecule sensitivity and ease of designing sensing schemes make these AFM techniques excellent candidates for real-world application. Existing challenges in designing sensing molecules and preventing the food matrix from confounding signals are not only applicable to AFM techniques but to most current bi...
Source: Trends in Food Science and Technology - April 2, 2019 Category: Food Science Source Type: research

Plants of the Genus Spinacia: from bioactive molecules to food and phytopharmacological applications
Publication date: Available online 2 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Bahare Salehi, Tugba Boyunegmez Tumer, Adem Ozleyen, Gregorio Peron, Stefano Dall’Acqua, Jovana Rajkovic, Rabia Naz, Asia Nosheen, Fhatuwani Nixwell Mudau, Fabiana Labanca, Luigi Milella, Nunziatina de Tommasi, Henrique Douglas Coutinho, Javad Sharifi-Rad, Deepa R. Verma, Miquel Martorell, Natália MartinsAbstractBackgroundSpinacia plants, including the most recognized species of the genus Spinacia oleacea L. (spinach), have high nutritional value and high content in phytochemicals, such as flavonoids, polyp...
Source: Trends in Food Science and Technology - April 2, 2019 Category: Food Science Source Type: research

Application of Atomic Force Microscopy in Food Science
Publication date: Available online 1 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Jian Zhong, Paul Finglas, Yifen Wang, Xichang Wang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2019 Category: Food Science Source Type: research

Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases
This study showed that olive oils originated from various regions of the world can pose some positive effects on gut microbiota. Moreover, this edible oil (especially the extra virgin type) can prevent CVD due to the high levels of valuable bioactive components including phenolic compounds (e.g. oleocanthal, tyrosol, hydroxytyrosol, oleuropein, and oleuropein aglycone) and the presence of highly bioavailable health-promoting carotenoids such as provitamin A, β-carotene, and lutein. Furthermore, the oral intake of extra virgin olive oil can be beneficial in preventing cancer and type 2 diabetes. Therefore, the consumpt...
Source: Trends in Food Science and Technology - April 1, 2019 Category: Food Science Source Type: research

Enzyme-assisted extractions of polyphenols – a comprehensive review
ConclusionsGiven the presented information, enzyme-assisted extraction methods enabled increased polyphenolic compound accessibility, allowing nearly whole plant matrix exploitation, through easily manipulable process parameters. Despite these highly appreciated advantages and high feasibility, enzyme-assisted extraction methods were found to be scarcely industrially implemented as a result of their novelty. Scientific papers such as this review attempt to encourage their understanding and popularization. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 29, 2019 Category: Food Science Source Type: research

Aflatoxin M1 in human breast milk: a global systematic review, meta-analysis, and risk assessment study (Monte Carlo simulation)
Publication date: Available online 27 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Yadolah Fakhri, Jamal Rahmani, Carlos Augusto Fernandes Oliveira, Larissa Tuanny Franco, Carlos Humberto Corassin, Sumbal Saba, Jamal Rafique, Amin Mousavi KhaneghahAbstractBackgroundIn this current study, a systematic review and meta-analysis in a global scale regarding the prevalence and concentration of aflatoxin M1 (AFM1) in the human breast milk were conducted based on the socioeconomic indexes and amounts of precipitation.Scope and approachAll available studies published in PubMed, Scopus, Web of sciences and Emb...
Source: Trends in Food Science and Technology - March 28, 2019 Category: Food Science Source Type: research

Benefits of tree nut consumption on aging and age-related diseases: Mechanisms of actions
Publication date: June 2019Source: Trends in Food Science & Technology, Volume 88Author(s): Marius Emil Rusu, Ramona Simedrea, Ana-Maria Gheldiu, Andrei Mocan, Laurian Vlase, Daniela-Saveta Popa, Isabel C.F.R. FerreiraAbstractBackgroundIn the quest for a healthier and longer life, nutrition plays a key role. Tree nuts have a complex, health-promoting phytochemical profile, including proteins, mono and polyunsaturated fatty acids, polyphenols, vitamins, minerals, and the consumption of this food group can postpone aging and inhibit many age-related diseases.Scope and approachIn this review we focus on the biologically a...
Source: Trends in Food Science and Technology - March 28, 2019 Category: Food Science Source Type: research

Review of lactose and galactose metabolism in Lactic Acid Bacteria dedicated to expert genomic annotation
ConclusionsThis analysis delineates the extent of genetic variability that can be expected for future genomic investigation of LAB regarding lactose and galatose metabolism. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 27, 2019 Category: Food Science Source Type: research

Health benefits of olive oil and its components: Impact on gut microbiota, and prevention of the risk of development of noncommunicable diseases
Publication date: Available online 23 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Mohsen Gavahian, Amin Mousavi Khaneghah, José M. Lorenzo, Paulo E.S. Munekata, Izaskun Garcia-Mantrana, María Carmen Collado, Antonio J. Meléndez-Martínez, Francisco J. BarbaAbstractBackgroundThere is an increasing trend in the consumption of olive oil due to its health benefits, which are mainly correlated to its health-promoting compounds, such as polyphenols, tocopherols, carotenoids, etc. Additionally, some positive effects on the inhibition of foodborne pathogens as well as stimulation ...
Source: Trends in Food Science and Technology - March 24, 2019 Category: Food Science Source Type: research

Powdered honey – drying methods and parameters, types of carriers and drying aids, physicochemical properties and storage stability
Publication date: Available online 23 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Katarzyna SamborskaAbstractBackgroundHoney powder is an attractive substitute for liquid honey, which application in food and pharmaceutical industry is limited due to high density and viscosity. However, the manufacturing of powdered honey is still a challenge both for industry as well as researchers. It results from the chemical composition of this unique product, mainly from high content of sugars and organic acids. Honey powder preparation involves the application of appropriate carrier, drying aid and/or enriching...
Source: Trends in Food Science and Technology - March 24, 2019 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: April 2019Source: Trends in Food Science & Technology, Volume 86Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 24, 2019 Category: Food Science Source Type: research

A Practical Guide for Designing Effective Nutraceutical Combinations in the form of Foods, Beverages, and Dietary Supplements against Chronic Degenerative Diseases
Publication date: Available online 22 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Jesús Santana-Gálvez, Luis Cisneros-Zevallos, Daniel A. Jacobo-VelázquezAbstractBackgroundChronic degenerative diseases (CDDs) are the leading causes of death worldwide. Nutraceuticals are compounds naturally found in foods that have preventive and therapeutic activities against CDDs. However, no single nutraceutical has been successful in preventing or curing CDDs. Consequently, a new research field has emerged: nutraceutical combinations that can work together for fighting CDDs more effectively.S...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Pulsed light as an emerging technology to cause disruption for food and adjacent industries – Quo Vadis?
Publication date: Available online 22 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Neil J. RowanAbstractBackgroundDespite verbose amount of publications and having gained approval by Food and Drug Administration (FDA) since 1996 for food-surface disinfection applications, pulsed light (PL) still has not been used on a large scale by industry. Fresh produce remains a leading cause of foodborne illness outbreaks where there is a pressing need for an effective post-harvest decontamination intervention such as PL that can replace or supplement post-harvest washing.Scope and approachThis review describes ...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

A Review of New Directions in Managing Fruit and Vegetable Processing By-Products
Publication date: Available online 23 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Joanna Majerska, Anna Michalska, Adam FigielAbstractThe outer layers of fruit and vegetables are rich in various bioactive compounds, thus being a potentially valuable component of the human diet. But despite the knowledge of its health-promoting properties, fruit and vegetable pomace has not yet been widely used in food industry. Recent years have seen progress in the research on the content of polyphenolic compounds in fruit and vegetable processing by-products, extracting bioactive compounds from fruit and vegetable...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Microencapsulation of polyphenols - the specific case of the microencapsulation of Sambucus Nigra L. extracts - A review
ConclusionsThe main purpose of the current work is to focus on important topics about the microencapsulation of polyphenols, studying the specific case of the Sambucus Nigra L. extracts, including the description of the most important extraction methods for plant samples and of the encapsulation techniques and wall materials used to encapsulate polyphenols. It was also made an approach to the release tests involved in the release phenomenon of the bioactive compounds from the natural resources, including its mechanisms, simulated release media and kinetics.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: log reductions and mathematical models
ConclusionsHPTP is required for the inactivation of bacterial spores in foods. Certain species of heat-resistant mould ascospores in high-acid fruit juices/purees have comparable resistance to bacterial spores, and also require HPTP. Due to the effects of food type on spore resistances, testing the most resistant spores in specific foods should be carried out before using it as a target/reference for designing new pasteurization processes. Yeasts spores are the least resistant, and susceptible to room temperature HPP. Most of the HPTP inactivation kinetics of bacterial and resistant mould spores showed non-linear trends, t...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Role of food proteins and bioactive peptides in inflammatory bowel disease
Conclusions: The gastrointestinal mucosa presents unique mechanisms of immune tolerance towards nutrients and commensals under a delicate balance, which is nevertheless dysregulated in IBD. Counteracting this imbalance, dietary peptides carry a range of biological activities that might provide positive impact on gastrointestinal homeostasis. The anti-inflammatory, antioxidant and immunomodulatory properties of peptides from diverse food sources has been broadly evaluated in vitro. Protective mechanism of action through modulation of the pro-/anti-inflammatory and tolerogenic profile of immune responses has been demonstrate...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Innovative non-thermal technologies affecting potato tuber and fried potato quality
Publication date: Available online 21 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Cátia Dourado, Carlos Pinto, Francisco J. Barba, Jose M. Lorenzo, Ivonne Delgadillo, Jorge A. SaraivaAbstractBackgroundPotatoes are important tubers for human consumption, providing an essential source of energy and great nutritional characteristics for human health. However, before consumption, potato tubers need to be stored and processed. As frying is the most common technique used in potato processing, fried potato is the most important processed potato product. Some food characteristics, provided by the fry...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Physiological functionalities and mechanisms of β-glucans
Conclusionsβ-Glucans are effective in many aspects of human health, including cancer prevention, reducing glycemia and serum cholesterol, anti-inflammation, as well as improving immunity. The modification of β-glucans contributes to better solubility, viscosity and gelation, which can change the bioactivities of β-glucans. The action mechanisms of β-glucans and their derivatives are considered to be mainly mediated by some cytokines and hormones in subjects. Human health is supported by various mechanism researches. Although certain action mechanisms remain unclear, the clarification of how β-gluca...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Seafood allergy: occurrence, mechanisms and measures
Conclusions: Seafood allergy is a tightly regulated undesired process. To assess seafood allergen, novel detection measures with higher sensitivity and efficiency are necessary. To eliminate seafood allergen, physical food processing methods are powerful, especially, combined methods may offer better solutions. To better inform consumers about seafood allergen, labelling regulations should be harmonized worldwide. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Review of Drying Technology of Fig
Publication date: Available online 22 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Wan Nurlaila Mat Desa, Masita Mohammad, Ahmad FudholiAbstractFicus Carica L., or more commonly known as figs, is one of the first cultivated fruits in human history that is consumed worldwide today. As one of the apparent efforts to increase its production to meet the market demand, it is important to reduce wastage by preventing post-harvest losses. These wastages can be eliminated by ensuring harvested crops receive proper preservation techniques that is accessible and available, especially in rural areas. Solar ther...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Indian pulses: A review on nutritional, functional and biochemical properties with future perspectives
Publication date: Available online 22 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Baskar Venkidasamy, Dhivya Selvaraj, Arti Shivraj Nile, Sathishkumar Ramalingam, Guoyin Kai, Shivraj Hariram NileAbstractPulses are a very important part of a human diet providing all nutritional and physiologically beneficial effects on human health. Pulses are rich in protein, carbohydrates, and dietary fibre, and a rich source of other bioactive components, and their consumption extends worldwide. Pulses are dried legumes that consist of various varieties of beans, lentils, peas, green gram, black gram, horse gram, ...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Recent Developments in Biosensors to Combat Agricultural Challenges and their Future Prospects
Conclusion.Technological advancements in the area of nanobiosenors, bioelectronics, material science, miniaturization techniques, electrode design, fabrication technology, nanolithography and microfluidics have significantly influenced agriculture sector too. There is need to direct our research towards enhancing the shelf life of a biosensor for increasing the acceptability among the end-users. Improvement in basic characteristics of biosensors will lead to widespread application in major challenging areas in agriculture. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Corrigendum to “Factors determining the integration of nutritional genomics into clinical practice by Registered Dietitians” [Trends food Sci. 59 (2017) 139–147]
Publication date: June 2019Source: Trends in Food Science & Technology, Volume 88Author(s): M. Abrahams, E. Bryant, L. Frewer, B. Stewart-Knox (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 21, 2019 Category: Food Science Source Type: research

Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment
ConclusionsThe assessment of cheese ripening is such a challenging but imperative process, which warrants the use of methods to effectively study the multitude biochemical changes that occur during this process. Some practices are posed in this review for more future applications to include exploration of a wider range of encapsulated enzyme cocktails and mixed attenuated adjunct cultures, design of intelligent packaging and utilization of IR technology, E-nose, optical techniques to control quality and estimate shelf life of cheeses. The main technological challenge in this reviewed processes for flavor enhancement and ri...
Source: Trends in Food Science and Technology - March 20, 2019 Category: Food Science Source Type: research

Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life
Publication date: Available online 18 March 2019Source: Trends in Food Science & TechnologyAuthor(s): R. Mahendran, K.Ratish Ramanan, Francisco.J. Barba, Jose.M. Lorenzo, Olalla López-Fernández, Paulo.E.S. Munekata, Shahin Roohinejad, Anderson.S. Sant'Ana, Brijesh.K. TiwariAbstractBackgroundNew technologies of non-thermal disinfection such as pulsed light (PL) have emerged lately as an alternative to traditional (thermal and chemical) disinfection and preservation methods. PL can be used to decontaminate a great variety of foods as well as to decontaminate contact surfaces, thus improving safety in foods ...
Source: Trends in Food Science and Technology - March 18, 2019 Category: Food Science Source Type: research

Food and environmental safety assessment of new plant varieties after the European Court decision: process-triggered or product-based?
Conclusions; It is concluded that unintended side effects can be related to any of the current plant breeding techniques, but the effects and associated frequencies of the mutations cannot be predicted and insufficient data are available to relate them to specific techniques. As a consequence, there is no scientific basis to state that the breeding technique applied should determine the nature and extent of the pre-market safety assessment of any new plant variety. Furthermore, it will not be feasible to analytically distinguish many of the varieties obtained by new plant breeding techniques from conventionally bred variet...
Source: Trends in Food Science and Technology - March 17, 2019 Category: Food Science Source Type: research

Benefits of tree nuts consumption on aging and age-related diseases: mechanisms of actions
Conclusions: Scientific evidences recommend the inclusion of tree nuts into the diet of mature adults. The consumption of tree nuts can mitigate the pro-inflammatory effects of Western diets and diminish the inflammation by decreasing the levels of reactive oxygen/nitrogen species and inflammatory molecules. Tree nuts modulate the Nrf2/EpRE and NF-κB signaling pathways, present cytoprotection, stimulate antioxidant and detox enzyme systems, and reduce inflammatory conditions. Similarly to calorie restriction, tree nuts positively affect the same specific cell signaling pathways: down-regulate PI3K/Akt/mTor and insuli...
Source: Trends in Food Science and Technology - March 17, 2019 Category: Food Science Source Type: research

Mitochondrion: a new molecular target and potential treatment strategies against trichothecenes
Publication date: Available online 13 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Deyu Huang, Luqing Cui, Menghong Dai, Xu Wang, Qinghua Wu, Hafiz I. Hussain, Zonghui YuanAbstractBackgroundTrichothecenes are a large family of chemically related mycotoxins produced by various species of Fusarium, which is the most economically important fungal strains. Trichothecenes have most often been associated with acute and chronic toxicoses in human and livestock. Trichothecenes are linked with human diseases like alimentary toxic aleukia and Kashin-Beck disease, and also with Fusarium head blight in plants. A...
Source: Trends in Food Science and Technology - March 13, 2019 Category: Food Science Source Type: research