Active biocompounds to improve food nutritional value
ConclusionsValorization of wastes from the food industry into active biocompounds is an issue that is becoming more and more important towards the implementation of the Circular Economy, the goal of zero residues and the Clean Label in the European food industries and the health benefits in the European consumers. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Recent advances in atomic force microscopy for assessing the nanomechanical properties of food materials
This article presents an overview of the main issues that may arise during the evaluation of mechanical properties by AFM. It may be used as a guideline in order to apply these techniques for foods. A summary of the most recent studies in the nanomechanical properties of food is included.Key findings and conclusionsAFM has been used to evaluate how nanomechanical phenomena on cell surfaces influence in the quality of food materials, as well as to evaluate the changes that occur at the nanometric scale in food materials due to its processing and storage. The methods to analyze nanomechanical properties in foods are not yet ...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Application of atomic force microscopy in food microorganisms
Conclusionsand key findings: AFM has given promising results and thus could be a powerful technique for surface characterisation at nanoscale resolution and could provide new insight into the structure-function relationship of microbial surfaces. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Single-molecule detection of proteins and toxins in food using atomic force microscopy
Publication date: Available online 7 May 2018Source: Trends in Food Science & TechnologyAuthor(s): R. Alexander Reese, Bingqian XuAbstractBackgroundFood safety is vital in everyday life. Food toxins are small peptides or proteins that can cause disease by disrupting biological macromolecules such as enzymes or cellular receptors. Toxins are introduced either externally or from internal, spoilage-related pathogens. To keep these unsafe foods off the market, detection techniques for various toxins have been devised. Although many techniques serve this purpose well, challenges remain regarding sensitivity, specificity, an...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Mind Genomics (Conjoint Analysis): The new concept research in the analysis of consumer behaviour and choice
Publication date: Available online 7 May 2018Source: Trends in Food Science & TechnologyAuthor(s): Sebastiano Porretta, Attila Gere, Dalma Radványi, Howard MoskowitzAbstractConcepts are critical for the development and marketing of products and services. Market research practitioners and their corporate clients are well aware of the need to create winning concepts. To that end, a very large practice has emerged in the business world designed to understand the current competitive environment, identify opportunities, and convert these opportunities into concepts. Look at any prospectus by a market research company...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Viability of commercial cucumber fermentation without nitrogen or air purging
This article reviews the causes of bloater defect, sources of the CO2 inducing bloating and strategies to mitigate the production of such gas in fermentations to reduce the defect, including controlled fermentation, inoculation of selected starter cultures, and cover brine acidification and reformulation. It also reviews the application of air or nitrogen purging to reduce bloater index in commercial operations.Key findings and conclusionsMicrobial activity during fermentation, tissue respiration within the cucumbers as well as the pressure in the fermentation tanks and cover brine composition impact the levels of dissolve...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

How to trace the geographic origin of mushrooms?
Publication date: Available online 20 June 2018Source: Trends in Food Science & TechnologyAuthor(s): Aly Farag El Sheikha, Dian-Ming HuAbstractMushrooms became one of the most popular food resources worldwide that are very appreciated by consumers. Fresh produce properties including mushrooms are obviously varied based on their geographical origins. In view of the significant increase in the world's production of mushrooms, this will be accompanied by the increasing attention of all actors in the international food trade system (producers, traders, consumers and the authorities) to obtain a safe and high-quality commod...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Review of risk communication and education strategies around food hygiene and safety for children and young people
Publication date: Available online 30 June 2018Source: Trends in Food Science & TechnologyAuthor(s): Vicki L. Young, Carla L. Brown, Catherine Hayes, Cliodna A.M. McNulty (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles
Publication date: Available online 30 June 2018Source: Trends in Food Science & TechnologyAuthor(s): Fuguo Liu, Shuhan Zhang, Junyi Li, David Julian McClements, Xuebo LiuAbstractBackgroundLactoferrin (LF) is an iron-binding glycoprotein that exhibits a variety of potentially beneficial biological activities and has favorable safety and biocompatibility characteristics. For these reasons, LF has been widely used as a functional component in the medical, food, and cosmetic industries. Applications of LF-based materials, such as nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver bioactive compound...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Rye and health - Where do we stand and where do we go?
ConclusionsRye foods have well-established beneficial effects on insulin metabolism compared with wheat bread under isocaloric conditions and at standardized amounts of available carbohydrates, which may have positive implications for diabetes prevention. Recent findings suggest that alterations in blood glucose flux partly explain these effects. Moreover, several studies have shown beneficial effects of rye-based foods on satiety, which is one plausible mechanism behind recently demonstrated beneficial effects on weight management. Emerging results indicate beneficial effects of rye intake on inflammation and blood lipids...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Conventional and Emerging Detection Techniques for Pathogenic Bacteria in Food Science: A Review
This study provides a brief overview of conventional and modern detection techniques which includes nucleic-acid sequence based techniques to non-destructive imaging techniques.Key findings and conclusionsBesides the availability of antibiotics and clinical treatments, bacterial infections significantly increase the mortality rate. It is necessary to detect apparent infectious agents beforehand. Therefore, the detection methods for microorganisms should be more rapid, smart and reliable in response to the need. Conventional detection techniques are slow and time-consuming but more accurate and reliable than the modern dete...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Martin G. Wilkinson (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Water transport in starchy foods: Experimental and mathematical aspects
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Oguz Kaan Ozturk, Pawan Singh TakharAbstractBackgroundThe availability and movement of water inside the food materials play essential roles for food stability by affecting their physical and chemical properties, and microbiological activity. Understanding the moisture sorption behavior is a necessary step to control food properties. Food processing unit operations like drying and cooking influence the behavior of starch since such systems trigger swelling or shrinkage as a result of moisture sorption or desorption mechanisms. ...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

l-arabinose isomerases: Characteristics, modification, and application
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Wei Xu, Wenli Zhang, Tao Zhang, Bo Jiang, Wanmeng MuAbstractBackgroundd-Tagatose, a ketose isomer of d-galactose, is a kind of rare sugar existing in nature. The sweetness of d-tagatose is comparable to that of sucrose, but d-tagatose has a relatively lower energy content, indicating that it is an ideal substitute for sucrose in daily life. In addition, d-tagatose has some significant physiological functions and medicinal benefits, and it has been approved as a “generally recognized as safe “(GRAS)” material ...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Mohammad Rezaul Islam Shishir, Lianghua Xie, Chongde Sun, Xiaodong Zheng, Wei ChenAbstractBackgroundBioactive compounds possess plenty of health benefits, but they are chemically unstable and susceptible to oxidative degradation. The application of pure bioactive compounds is also very limited in food and drug formulations due to their fast release, low solubility, and poor bioavailability. Encapsulation can preserve the bioactive compounds from environmental stresses, improve physicochemical functionalities, and enhance their...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Chitosan coatings enriched with essential oils: Effects on fungi involved in fruit decay and mechanisms of action
ConclusionEffective natural treatments, using chitosan-essential oils films or nano-emulsions, improve the preservation of fruit in terms of fungal decay. The effect is particularly dependent on the ability to release the antimicrobial compounds from the polymer matrix, the type of essential oils, the fungal species, and the incubation temperature. Several efforts are still required to understand in detail the mechanism of degradation of perishable food, how the chitosan-essential oils composites control or inhibit food decay, the effects on other pathogenic and non-pathogenic moulds as well as on the production of mycotox...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Recent advances in quality preservation of postharvest mushrooms (Agaricus bisporus): A review
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Kexin Zhang, Yuan-Yuan Pu, Da-Wen SunAbstractBackgroundAgaricus bisporus is the mushroom with the highest global production yield. However, due to their natural unprotected structure, shelf-life of this kind of mushroom is quite short. During the postharvest period, mushroom experiences continuous quality degradation, presenting discolouration, moisture loss, texture changes, microbial count increasing, and nutrient and flavour loss. In order to maintain the postharvest quality and to extend the shelf-life of mushroom, posthar...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Gold nanoparticles: From synthesis, properties to their potential application as colorimetric sensors in food safety screening
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Hai Chen, Kai Zhou, Guanghua ZhaoAbstractBackgroundFood safety management and guarantee are the basic requirement during food processing, circulation, storage, and marketing. Elevating the ability to evaluate food quality and safety in a rapid, sensitive and reliable manner is of great importance in food industry. Recently, gold nanoparticles due to unique optical property, ease of functionalization and preparation, and high selectivity and sensitivity have received considerable attention in the field of food safety.Scope and ...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Tea consumption and disease correlations
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Nevin Sanlier, Buşra Basar Gokcen, Mehmet AltuğAbstractTea is the most widely consumed beverage in the world next to water and is obtained from the leaves Camellia sinensis. In recent years, the potential health benefits and effect mechanisms of tea have attracted a lot of interest. The potential health benefits of tea have been attributed to its various phenolic compounds with unique biological properties found in tea. These phenolic compounds are especially catechins and their derivatives, which constitute at most 30% of t...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

High oleic peanut breeding: Achievements, perspectives, and prospects
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Bhagwat Nawade, Gyan P. Mishra, T. Radhakrishnan, Snehaben M. Dodia, Suhail Ahmad, Abhay Kumar, Atul Kumar, Rahul KunduAbstractBackgroundThe nutritional quality, flavor, and shelf-life of both peanut products and its seeds are dependent on relative quantity of various fatty acids (FAs) like saturated, mono unsaturated fatty acid (MUFA) and poly unsaturated fatty acid (PUFA) present in its oil. High oleic (HO) peanut oils are extremely valued due to its superior nutritional composition for human health and augmented thermo-oxid...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

A compendium of wheat germ: Separation, stabilization and food applications
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Fatma Boukid, Silvia Folloni, Roberto Ranieri, Elena VittadiniAbstractBackgroundWheat germ is a precious by-product deriving from the milling industry, as it is a natural concentrated source of essential amino and fatty acids, minerals, vitamins, tocopherols, and phytosterols. However, the presence of high enzymatic activities together with a high content of unsaturated oil, induce a fast decrease in the nutritional value of wheat germ during storage and, consequently, strongly limit product's shelf-life.Scope and approachIn r...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Bio-mediated generation of food flavors – Towards sustainable flavor production inspired by nature
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Rachid Bel-Rhlid, Ralf Günter Berger, Imre BlankAbstractBackgroundThe consumers’ trend toward naturalness and “clean-label” products advocates the development of “bio-mediated” tools including new processes for the generation of flavors. Today, many fundamental studies demonstrate the feasibility of producing individual flavor compounds or more complex flavoring preparations by fermentation or by enzymatic reactions. However, to turn research into industrial applications, the processes have t...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

The intelligent delivery systems for bioactive compounds in foods: Physicochemical and physiological conditions, absorption mechanisms, obstacles and responsive strategies
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Jingjing Chai, Ping Jiang, Pengjie Wang, Yumeng Jiang, Dan Li, Weier Bao, Bingxue Liu, Bin Liu, Liyun Zhao, Willem Norde, Qipeng Yuan, Fazheng Ren, Yuan LiAbstractBackgroundBioactive natural compounds have received considerable attention due to their health benefits, including anti-oxidant, anti-cancer, anti-diabetes and cardiovascular disease-preventing functions. However, the stability of these sensitive compounds can be influenced by unfavourable environmental conditions during processing and storage. In addition, delivery ...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Neil Stephens, Lucy Di Silvio, Illtud Dunsford, Marianne Ellis, Abigail Glencross, Alexandra SextonAbstractBackgroundCultured meat forms part of the emerging field of cellular agriculture. Still an early stage field it seeks to deliver products traditionally made through livestock rearing in novel forms that require no, or significantly reduced, animal involvement. Key examples include cultured meat, milk, egg white and leather. Here, we focus upon cultured meat and its technical, socio-political and regulatory challenges and ...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Microencapsulation of active ingredients in functional foods: From research stage to commercial food products
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Qianyu Ye, Nicolas Georges, Cordelia SelomulyaAbstractBackgroundTwelves categories of active ingredients have been recognised to enhance human health. They are to some extent susceptible to certain conditions such as heat, light and low pH. To reduce their susceptibility and achieve controlled release at the target site, various microencapsulation strategies have been introduced.Scope and approachIn this review, the chemical structures, physicochemical properties and beneficial effects of the active components are summarised. ...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Recent developments in the enhancement of some postharvest biocontrol agents with unconventional chemicals compounds
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Hongyin Zhang, Gustav Komla Mahunu, Raffaello Castoria, Qiya Yang, Maurice Tibiru ApaliyaAbstractBackgroundProduce are susceptible to microbial attack from diverse sources and the use of novel BCAs has gained recognition as alternative and sustainable applications to lessen the current emerging problems with synthetic fungicide use. Most researchers recommend the combination of two or more biocontrol agents in postharvest diseases control. To this end, the enhancement of biocontrol agents and the mechanisms of action in biocon...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Impact of food processing on the structural and allergenic properties of egg white
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Yao Zhu, Sai Kranthi Vanga, Jin Wang, Vijaya RaghavanAbstractBackgroundEgg is one of the most nutritious foods that is easily available and it has become a favorite source of major nutrients like lipids and proteins around the world. However, eggs can trigger severe allergic reactions, especially in infants and children. The reactions are mostly IgE-mediated with a range of symptoms related to nose and throat and further can lead to life-threatening anaphylaxis. A total of ten allergens have been recognized to date and researc...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Dedicated non-destructive devices for food quality measurement: A review
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Sadjad Abasi, Saeid Minaei, Bahareh Jamshidi, Davood FathiAbstractThe quality of agricultural products is of high importance in terms of consumer interest, determining market acceptance, and thus, directly affects storage and post-harvest processing operations. Quality measurement of fruits, vegetables and food products is at the center of attention by the food industry. Non-destructive measurements of quality parameters have been conducted on many agricultural products and have proved to be rapid and accurate in estimating th...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Simulation of food drying processes by Computational Fluid Dynamics (CFD); recent advances and approaches
ConclusionsCFD has been considered as a promising method which could help developing the design of new dryers, enhancing current dryers and the most important aspect of utilization of this method in the food industry research and development is “food quality” improvement.Graphical abstractMain scheme of CFD analysis. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Dietary polyphenols: A novel strategy to modulate microbiota-gut-brain axis
We present an overview of the evidence supporting the importance of dysbiosis in the development of intestinal and neurological diseases. In addition, the usefulness of dietary polyphenols in managing disorders, via modulation of the microbiota-gut-brain axis, is discussed.Key findings and conclusionsDietary polyphenols are increasingly envisaged as a novel and a relevant strategy in the prevention and treatment of neurological disorders. This is explained not only by their ability to reduce neuroinflammation and to improve memory and cognitive function, but also by their ability to modulate the gut microbiota, which makes...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Relationships between amylopectin internal molecular structure and physicochemical properties of starch
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Fan ZhuAbstractBackgroundStructure-property relationships of starch components remain a subject of research interest. In recent years, there has been increasing evidence revealing the importance of amylopectin internal structure in determining physicochemical properties of starch. The part between the sole reducing end and out branches of amylopectin forms the internal part of the molecule. It contributes to the formation of the amorphous lamellae of the granules.Scope and approachThis mini-review focuses on the impact of amyl...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Drivers that establish and assembly the lactic acid bacteria biota in cheeses
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Marco Gobbetti, Raffaella Di Cagno, Maria Calasso, Erasmo Neviani, Patrick F. Fox, Maria De AngelisAbstractBackgroundCheeses are inherently microbiologically and biochemically dynamic. Numerous biotic and abiotic drivers govern the establishment and assembly of a core microbiota in cheese, which, for internally-ripened cheeses, having an intermediate to long period of ripening, consists of starter and non-starter lactic acid bacteria (SLAB and NSLAB). The management of this dynamic ecosystem has to consider this core as a supe...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Gas transfer through wine closures: A critical review
The objectives of this review is, first, to briefly remind the basic knowledge of gas transfer through materials and applied to wine stoppers. Then, after a short survey about the techniques of measurement, a compilation of all currently available permeation data has been done using the international system of units (when conversion was possible). This finally allowed to establish a critical appraisal between the different methods and closures.Key findings and conclusionsAlthough relying on different principles, with different accuracy (and respective pros and cons), all methods are well suited to investigate gas transfer ...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Raquel F.S. Gonçalves, Joana T. Martins, Catarina M.M. Duarte, António A. Vicente, Ana C. PinheiroAbstractBackgroundAiming at the enhancement of food products' nutritional and health value, the incorporation of nutraceuticals has attracted increasing interest in the last years. However, they often exhibit low water solubility and stability, limiting their direct incorporation into food products. Also, they show very low bioavailability due to limited bioaccessibility, poor absorption and/or chemical transformatio...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Corrigendum to "Main characteristics of peanut skin and its ole for the preservation of meat products" [Trends in Food Science & Technology 77 (2018) 1–10]
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): Jose M. Lorenzo, Paulo E.S. Munekata, Anderson S. Sant'Ana, Rafaela de Carvalho Baptista, Francisco J. Barba, Fidel Toldrá, Leticia Mora, Marco A. Trindade (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

A recent review of citrus flavanone naringenin on metabolic diseases and its potential sources for high yield-production
In conclusion, naringenin is a promising compound for the prevention and management of metabolic diseases. Further clinical studies and trials are needed to prove its protective effects on metabolic syndrome in the human population. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Therapeutic potentials and compositional changes of valuable compounds from banana- A review
Publication date: September 2018Source: Trends in Food Science & Technology, Volume 79Author(s): Sadia Qamar, Azizuddin ShaikhAbstractBanana is considered as a potential source of valuable nutraceutical bioactive compounds. In addition, It is not only considered as a fruit crop but also serve as high energy containing food in various parts of the world. The aim of this review is to evaluate the historical record, uses, biological activities, chemical composition and compositional changes during ripening behavior in both edible and non-edible part of banana. Recent studies have shown that banana as raw materials riches ...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Review of the composition and current utilization of Calanus finmarchicus – Possibilities for human consumption
Publication date: September 2018Source: Trends in Food Science & Technology, Volume 79Author(s): Stefán Th Eysteinsson, María Gudjónsdóttir, Sigrún H. Jónasdóttir, Sigurjón ArasonAbstractBackgroundThe continuous high expectations on the world's fisheries to provide products for human consumption is leading to increased overexploitation of fishing stocks. This unsustainable exploitation desperately calls for other suitable resources that can relieve the pressure on the fisheries. The utilization of Calanus finmarchicus has been proposed as a suitable alternative. T...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Cyclodextrin-assisted extraction of phenolic compounds: Current research and future prospects
Publication date: September 2018Source: Trends in Food Science & Technology, Volume 79Author(s): Rui Cai, Yahong Yuan, Lu Cui, Zhouli Wang, Tianli YueAbstractBackgroundPhenolic compounds (PC) have received much attention due to their potential bioactive and functional properties. The common solvents used to extract PC from natural sources are organic solvents, which may contribute to environmental pollution and cause health problems in persons. The advent of green chemistry is forcing scientists to explore greener solvents. Recently, cyclodextrins (CDs) in aqueous solution have been applied as extraction solvents for P...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Vegetarianism during pregnancy: Risks and benefits
ConclusionsTaken together, despite some of the controversial published data, vegetarianism appears to be a safe dietary pattern during that period of time. So, the option for vegetarianism must be considered a personal choice that like any other feeding pattern may pose some nutritional risks but also bring some potential health outcomes both for the mother and for the children. In order to deal with the nutritional requirements during pregnancy, it is recommended that vegetarian mothers follow strict nutritional counseling. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Biochanin A: A phytoestrogen with therapeutic potential
Publication date: September 2018Source: Trends in Food Science & Technology, Volume 79Author(s): Shikha Raheja, Amit Girdhar, Viney Lather, Deepti PanditaAbstractBackgroundBiochanin A, a bioactive constituent obtained from Trifolium pratense (red clover) and many other legumes, has drawn considerable attention of researchers in recent years owing to its wide spectrum of pharmacological activities. It exhibits multifaceted biological activities viz. neuroprotective, anticancer, anti-oxidant, anti-inflammatory, osteogenic, anti-hyperglycemic and protective effect on endothelial cell integrity and function. The therapeuti...
Source: Trends in Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research

Ferulic Acid – An Insight Into Its Current Research and Future Prospects
Publication date: Available online 13 November 2010Source: Trends in Food Science & TechnologyAuthor(s): Somsuvra B. Ghatak, Shital J. PanchalAbstractFerulic acid (FA) is an ubiquitous phenolic plant constituent that exhibits a wide range of therapeutic effects against cancer, diabetes, cardiovascular and neurodegenerative diseases, on account of its potent antioxidant capacity. The present review summarizes the most recent literature on FA including our current knowledge of its pharmacological actions, pre-clinical and clinical studies, reported mechanisms of actions and pharmacokinetic profile. Simultaneously, the la...
Source: Trends in Food Science and Technology - July 6, 2018 Category: Food Science Source Type: research

Organic foods contribution to nutritional quality and value
Publication date: Available online 31 January 2018Source: Trends in Food Science & TechnologyAuthor(s): Mona Elena Popa, Amalia Carmen Mitelut, Elisabeta Elena Popa, Andreea Stan, Vlad Ioan PopaAbstractConsumers' concern regarding possible negative health effects of food products produced with intensive farming methods has led to a great interest in the health benefits of organically-produced fruits, vegetables and animal products. Given the significant increase in consumer interest toward this area, there is a need to determine to what extent there is a scientific basis for claims made for organic products. In this se...
Source: Trends in Food Science and Technology - July 6, 2018 Category: Food Science Source Type: research

Application of atomic force microscopy in microscopic analysis of polysaccharide
Publication date: Available online 5 February 2018Source: Trends in Food Science & TechnologyAuthor(s): Junqiao Wang, Shaoping NieAbstractBackgroundPolysaccharides are one of the major group of bioactive macromolecular derived from plants, bacteria, fungi and seaweeds. Atomic force microscopy (AFM), a type of scanning probe microscopy, is a powerful technology to visualize biopolymers, such as polysaccharides and proteins, up to a single molecular level in “near-native” conditions.Scope and approachThis review gives a brief description of AFM technology involved in polysaccharide research in addition to dis...
Source: Trends in Food Science and Technology - July 6, 2018 Category: Food Science Source Type: research

How to make risk communication influence behavior change
Publication date: Available online 7 February 2018Source: Trends in Food Science & TechnologyAuthor(s): Øydis UelandAbstractBackgroundThe aims of risk communication to consumers are at least two-fold: to provide information about a food risk or safety issue, and for education purposes enabling a change towards safer behavior.Scope and approachIn this paper, challenges confronting risk communicators in providing information consumers act upon will be summarily addressed. The emergence of web-based communication channels as avenues for improved dissemination will also be discussed.Key findings and conclusionsStudi...
Source: Trends in Food Science and Technology - July 6, 2018 Category: Food Science Source Type: research

A nanostructural view of the cell wall disassembly process during fruit ripening and postharvest storage by atomic force microscopy
Publication date: Available online 13 February 2018Source: Trends in Food Science & TechnologyAuthor(s): Sara Posé, Candelas Paniagua, Antonio J. Matas, A. Patrick Gunning, Victor J. Morris, Miguel A. Quesada, José A. MercadoAbstractBackgroundThe mechanical properties of parenchyma cell walls and the strength and extension of adhesion areas between adjacent cells, jointly with cell turgor, are main determinants of firmness of fleshy fruits. These traits are modified during ripening leading to fruit softening. Cell wall modifications involve the depolymerisation of matrix glycans and pectins, the solubilis...
Source: Trends in Food Science and Technology - July 6, 2018 Category: Food Science Source Type: research

Mycotoxin risks under a climate change scenario in Europe
Publication date: Available online 8 March 2018Source: Trends in Food Science & TechnologyAuthor(s): Antonio Moretti, Michelangelo Pascale, Antonio F. LogriecoAbstractAs determined by the Intergovernmental Panel on Climate Change, warming of the climate system is unequivocal and has been associated with rising sea levels, diminished amounts of ice and snow and increasing oceanic and atmospheric temperatures. Such climate changes have a significant impact on stages and rates of toxigenic fungi development and can modify host-resistance and host-pathogen interactions, influencing deeply also the conditions for mycotoxin ...
Source: Trends in Food Science and Technology - July 6, 2018 Category: Food Science Source Type: research

Allergenic and novel food proteins: State of the art and challenges in the allergenicity assessment
Publication date: Available online 8 March 2018Source: Trends in Food Science & TechnologyAuthor(s): Isabella Pali-Schöll, Kitty Verhoeckx, Isabel Mafra, Simona L. Bavaro, E.N. Clare Mills, Linda MonaciAbstractBackgroundThere is an increasing demand for animal-derived products in the developing countries. This poses major concerns for the sustainable production of safe and nutritious food. Consequently, to address these needs alternative sustainable sources of valuable dietary proteins are sought for.Scope and approachIn this review, we discuss alternative protein sources for human food consumption such as novel f...
Source: Trends in Food Science and Technology - July 6, 2018 Category: Food Science Source Type: research

Risk communication strategies (on listeriosis) for high-risk groups
Publication date: Available online 8 March 2018Source: Trends in Food Science & TechnologyAuthor(s): Rui Leandro Maia, Paula Teixeira, Teresa Letra MateusAbstractBackgroundMost cases of listeriosis are domestically acquired. Although consumers have a key role in its prevention, it is generally agreed that individuals at higher risk have a low awareness of the infection.Scope and approachA summary of the scientific information on listeriosis awareness among high-risk groups will be presented. Reasons explaining unawareness and potential strategies to communicate with target groups in a manner that can effectively change...
Source: Trends in Food Science and Technology - July 6, 2018 Category: Food Science Source Type: research

Safe and sustainable protein sources from the forest industry – The case of fish feed
ConclusionAn industry and research collaboration has focused on selecting which microorganisms and residual streams from a wood-biorefinery site that would be best suited for production of SCP. The study showed that 38–68% of the fishmeal in a Nile tilapia (Oreochromis niloticus) feed could be replaced with SCP while maintaining a similar or slightly improved fish growth. As reported by FAO, aquaculture production of Nile tilapia in 2014 was 3.7 million tonnes, making it one of the most produced fish species in the world. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 6, 2018 Category: Food Science Source Type: research