Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety
Publication date: Available online 3 May 2018 Source:Trends in Food Science & Technology Author(s): Uroš Andjelković, Djuro Josić Background As a comprehensive discipline that studies food and nutrition, foodomics requires reliable qualitative and quantitative information about the food proteome component in order to extract new integrative information from the complex multivariable space of omics. This new information is necessary to achieve a higher level of understanding of processes in food science and technology, consequently new functions of food and improved markers of food quality and safety and c...
Source: Trends in Food Science and Technology - May 3, 2018 Category: Food Science Source Type: research

A critical analysis of the cold plasma induced lipid oxidation in foods
Publication date: Available online 27 April 2018 Source:Trends in Food Science & Technology Author(s): Mohsen Gavahian, Yan-Hwa Chu, Amin Mousavi Khaneghah, Francisco J. Barba, N.N. Misra Background : Cold plasma is an emerging, economical and environment-friendly technology with potential applications in food and bioprocessing industry, including microbial decontamination, enzyme inactivation, shelf-life extension, and physicochemical modification. These advantages stem from the cocktail of reactive species and the physical processes that are associated with gaseous electrical discharges. However, when oxygen is ...
Source: Trends in Food Science and Technology - April 28, 2018 Category: Food Science Source Type: research

Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in Cellular Agriculture
Conclusions: Cultured meat is a promising, but early stage, technology with key technical challenges including cell source, culture media, mimicking the in vivo myogenesis environment, animal derived and synthetic materials, and bioprocessing for commercial scale production. Analysis of the social context has too readily been reduced to ethics and consumer acceptance, and whilst these are key issues, the importance of the political and institutional forms a cultured meat industry might take, must also be recognised, and how ambiguities shape any emergent regulatory system. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 27, 2018 Category: Food Science Source Type: research

Main characteristics of peanut skin and its role for the preservation of meat products
Publication date: Available online 25 April 2018 Source:Trends in Food Science & Technology Author(s): Jose M. Lorenzo, Paulo E.S. Munekata, Anderson S. Sant'Ana, Rafaela Baptista Carvalho, Francisco J. Barba, Fidel Toldrá, Leticia Mora, Marco A. Trindade Background The produced peanuts by-products are a huge challenge, but it is recognized to be a source of valuable nutrients, including natural antioxidants and antimicrobials. Antioxidants are considered as necessary ingredients in food to prevent oxidative reactions and their undesirable effects in food quality during processing and storage. However, the ...
Source: Trends in Food Science and Technology - April 26, 2018 Category: Food Science Source Type: research

Nutritional, functional and biological properties of insect proteins: Processes for obtaining, consumption and future challenges
Conclusions Insect proteins have great advantages in terms of nutritional value, total protein level and amino acid profile. However, some safety concerns must be taken into consideration in large-scale production. The conventional processing of insects proteins is very particular, depending on several aspects such as species, larval stage, and cultivation, among others. Nonetheless, recent advances in insect protein production via enzymatic hydrolysis and heterologous expression have shown a promising technology for the study and exploitation of their bioactive properties, such as the antimicrobial, antioxidant and antihy...
Source: Trends in Food Science and Technology - April 24, 2018 Category: Food Science Source Type: research

Meeting the challenges in the development of risk-benefit assessment of foods
Conclusions Ten specific challenges are identified and discussed. They include the variety of different definitions and terminologies used in the underlying research disciplines, the differences between the “bottom-up” and the “top-down” approaches and the need for clear risk-benefit questions. The frequent lack of data and knowledge with their consequential uncertainties is considered, as well as the imbalance in the level of scientific evidence associated with health risks and benefits. The challenges that are consequential to the need of considering substitution issues are discussed, as are those...
Source: Trends in Food Science and Technology - April 23, 2018 Category: Food Science Source Type: research

Diversity and fate of spore forming bacteria in cocoa powder, milk powder, starch and sugar during processing: A review
This article aims to discuss data available on the diversity of spore forming bacteria in selected raw materials (cocoa, milk powder, sugar, starch). These raw materials are contaminated mainly by spore forming bacteria, which can germinate and be a concern in products made with these ingredients. In addition, this review presents data gaps and studies needed to establish the fate of spore forming bacteria throughout the production chain of specific raw materials. Key findings and conclusions The review of literature conducted in this study indicates that data on the effects of processing and diversity of spore forming bac...
Source: Trends in Food Science and Technology - April 23, 2018 Category: Food Science Source Type: research

Ensuring sufficient intracellular ATP supplying and friendly extracellular ATP signaling attenuates stresses, delays senescence and maintains quality in horticultural crops during postharvest life
Publication date: June 2018 Source:Trends in Food Science & Technology, Volume 76 Author(s): Morteza Soleimani Aghdam, Abbasali Jannatizadeh, Zisheng Luo, Gopinadhan Paliyath Background As universal energy currency, intracellular ATP (iATP) shortages in horticultural crops during postharvest stresses and senescence. In addition to function as intracellular energy currency, ATP serves as friendly extracellular signaling molecule (eATP). Scope and approach Postharvest treatments attenuate stresses, delay senescence and maintain quality in horticultural crops by ensuring sufficient iATP supplying, which was accompani...
Source: Trends in Food Science and Technology - April 23, 2018 Category: Food Science Source Type: research

Active biocompounds to improve food nutritional value
Conclusions Valorization 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 - April 14, 2018 Category: Food Science Source Type: research

Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers
Conclusions In the food and nutraceutical industries, the main aims of loading phenolics into nanocarriers are masking their undesirable flavor for oral administration, providing high stability and high absorption, and better release in gastrointestinal (GIT) conditions. Compared with micro-sized carriers, nanocapsules based on lipid formulations provide more surface area and have the potential to enhance solubility, improve bioavailability, and ameliorate controlled release of the nano-encapsulated phenolic compounds. Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 14, 2018 Category: Food Science Source Type: research

Next-generation therapies for celiac disease: The gluten-targeted approaches
Publication date: May 2018 Source:Trends in Food Science & Technology, Volume 75 Author(s): Miguel Ribeiro, Fernando M. Nunes, Marta Rodriguez-Quijano, Jose Maria Carrillo, Gérard Branlard, Gilberto Igrejas Background Wheat is one of the main foods of the human diet. It contains a protein complex, gluten, which is primarily responsible for the rheological behavior of wheat flours. However, it is gluten that triggers and maintains the enteropathy in celiac disease, a common autoimmune disorder of the small intestine. Individuals who suffer from celiac disease must follow a gluten-free diet, the only effectiv...
Source: Trends in Food Science and Technology - April 14, 2018 Category: Food Science Source Type: research

What are the scientific challenges in moving from targeted to non-targeted methods for food fraud testing and how can they be addressed? – Spectroscopy case study
Publication date: Available online 4 April 2018 Source:Trends in Food Science & Technology Author(s): Terry F. McGrath, Simon A. Haughey, Jenny Patterson, Carsten Fauhl-Hassek, James Donarski, Martin Alewijn, Saskia van Ruth, Christopher T. Elliott Background The authenticity of foodstuffs and associated fraud has become an important area. It is estimated that global food fraud costs approximately $US49b annually. In relation to testing for this malpractice, analytical technologies exist to detect fraud but are usually expensive and lab based. However, recently there has been a move towards non-targeted methods as...
Source: Trends in Food Science and Technology - April 5, 2018 Category: Food Science Source Type: research

Emerging technologies: Back to the future
Publication date: Available online 3 April 2018 Source:Trends in Food Science & Technology Author(s): Dietrich Knorr Background Emerging technologies, especially high hydrostatic pressure, pulsed electric fields and cold atmospheric plasma applications, are discussed and the need for targeted emerging and future research areas is presented. Scope and Approach The need for more data on kinetics, mechanisms, indicator organisms and microbial aggregation is forwarded. Further, more emphasis needs to be laid on: food chain and process integration; on combination processes of various technologies; re-evaluation of exis...
Source: Trends in Food Science and Technology - April 3, 2018 Category: Food Science Source Type: research

An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
Conclusions The pectin extraction differs according to the matrix studied as well as temperature, pH, time, solvents, and solid to liquid ratio. The use of innovative extraction processes such as ultrasound, microwave and enzymes can be a useful tool to increase pectin yield and quality, and reducing extraction time, temperature, use of toxic solvents and strong acidic conditions for pectin recovery. Moreover, the combination of solvent modelling and the use of particular extraction process can enable the selective recovery of pectin. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 3, 2018 Category: Food Science Source Type: research

Advances in selenium-enriched foods: From the farm to the fork
Publication date: Available online 29 March 2018 Source:Trends in Food Science & Technology Author(s): Jie Wan, Min Zhang, Benu Adhikari Background Selenium(Se) is an element found in the soil, which is also an essential micronutrient for human body. In fact, Se content of most of foods is very low, the Se requirement of the body can be satisfied with dietary supplements, Se-enriched foods is a good choice to deliver Se. Scope and approach In modern society, the suitable agronomic-based and processing-based strategies can be utilized by farmers and producers to produce Se-enriched food products with high quality. ...
Source: Trends in Food Science and Technology - March 30, 2018 Category: Food Science Source Type: research

Challenges to improve the safety of dairy products in China
In conclusion, the overall safety level of dairy products in China has increased after the melamine milk scandal. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 29, 2018 Category: Food Science Source Type: research

A review: Breathable films for packaging applications
Publication date: Available online 29 March 2018 Source:Trends in Food Science & Technology Author(s): Dowan Kim, Jongchul Seo Various packaging technologies have been developed to meet continuously increasing consumer demand for comfortable and safe use, convenience of use, and fresh quality of packaged products. Porous and breathable films provide various advantages such as the minimization of anaerobiosis originating from the accumulation of CO2 in packaging and the automatic release of steam in a microwave system. Non-porous breathable films are among the alternative candidates for packaging applications and t...
Source: Trends in Food Science and Technology - March 29, 2018 Category: Food Science Source Type: research

Corrigendum to “Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments” [Trends Food Sci. Technol. 67 (2017) 58–69]
Publication date: Available online 27 March 2018 Source:Trends in Food Science & Technology Author(s): Flora-Glad Chizoba Ekezie, Da-Wen Sun, Zhong Han, Jun-Hu Cheng (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 27, 2018 Category: Food Science Source Type: research

Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review
Publication date: May 2018 Source:Trends in Food Science & Technology, Volume 75 Author(s): Kaunsar Jabeen Shinwari, Pavuluri Srinivasa Rao Background Fruits are the rich source of bioactive compounds (vitamins, phenolics, carotenoids, and flavonoids) attributing to the antioxidant potential. To make these fruits available for consumption during off-season, the fruits are processed into shelf-stable products like jam and jellies. However, the bioactive compounds mostly decrease during processing and storage of these products. The loss may vary with the process severity (temperature and time of processing) and prod...
Source: Trends in Food Science and Technology - March 25, 2018 Category: Food Science Source Type: research

3D printing technology: The new era for food customization and elaboration
Publication date: Available online 24 March 2018 Source:Trends in Food Science & Technology Author(s): Iman Dankar, Amira Haddarah, Fawaz E.L. Omar, Francesc Sepulcre, Montserrat Pujolà Background Digitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content. Yet, its application is still limited and the process utility is under the investigation of many researchers. Scope and approach The main objective of this review was to analyze and compare published articles pertaining...
Source: Trends in Food Science and Technology - March 24, 2018 Category: Food Science Source Type: research

Nutritional constituents of pseudo cereals and their potential use in food systems: A review
Publication date: Available online 20 March 2018 Source:Trends in Food Science & Technology Author(s): Nisar Ahmad Mir, Charanjit Singh Riar, Sukhcharn Singh Consumers are more focused to adopt healthy life styles and appropriate nutritional habits. From the variety of plants which can be potentially used for human nutrition, today fewer and fewer species are used due to elevated risk of health related problems. Results from a number of recent studies have highlighted the need for an improvement in the nutritional quality of cereal based gluten free products. In order to meet the demands of the growing population ...
Source: Trends in Food Science and Technology - March 21, 2018 Category: Food Science Source Type: research

Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks
Publication date: Available online 20 March 2018 Source:Trends in Food Science & Technology Author(s): Seyed Mohammad Taghi Gharibzahedi, Shahin Roohinejad, Saji George, Francisco J. Barba, Ralf Greiner, Gustavo V. Barbosa-Cánovas, Kumar Mallikarjunan Background Consumption of protein-based food products has a key role in the improvement of human health. The crosslinking agent microbial transglutaminase (mTGase) is an effective and promising tool to modify animal proteins used in the food industry. Improvement in the gelation process, physicochemical and textural quality, and consumer's demand of protein-ba...
Source: Trends in Food Science and Technology - March 21, 2018 Category: Food Science Source Type: research

A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality
Publication date: Available online 21 March 2018 Source:Trends in Food Science & Technology Author(s): G. Behera, P.P. Sutar Background Paddy is one of the most important food crops in the world. The major operations of paddy processing are soaking, parboiling/steaming, drying and milling. The paddy processing is an energy-intensive process with the substantial wastewater generation. Scope and approach The knowledge of mathematical modeling in different stages of paddy processing helps to improve the final rice quality and reduce the energy consumption. The present article analyzes the results of the recently publ...
Source: Trends in Food Science and Technology - March 21, 2018 Category: Food Science Source Type: research

Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition
Publication date: May 2018 Source:Trends in Food Science & Technology, Volume 75 Author(s): Mehdi Mohammadian, Ashkan Madadlou Background Nanofibrillation of proteins by heating at extremely acidic condition for long durations (several hours to days) is studied enthusiastically in food science. The process progresses by the unidirectional self-assembly of peptides as building units of the fibrils. Scope and approach This communication provides a review on the underlying mechanism of protein fibrillation, and various technological properties of the fibrils, followed by discussing their biological and cellular effec...
Source: Trends in Food Science and Technology - March 19, 2018 Category: Food Science Source Type: research

Techno-functional and biological properties of food protein nanofibrils formed by heating at acidic condition
Publication date: Available online 15 March 2018 Source:Trends in Food Science & Technology Author(s): Mehdi Mohammadian, Ashkan Madadlou Background Nanofibrillation of proteins by heating at extremely acidic condition for long durations (several hours to days) is studied enthusiastically in food science. The process progresses by the unidirectional self-assembly of peptides as building units of the fibrils. Scope and approach This communication provides a review on the underlying mechanism of protein fibrillation, and various technological properties of the fibrils, followed by discussing their biological and cel...
Source: Trends in Food Science and Technology - March 16, 2018 Category: Food Science Source Type: research

Modifications of starch by electric field based techniques
Publication date: Available online 15 March 2018 Source:Trends in Food Science & Technology Author(s): Fan Zhu Background Native starches have limited applications and are commonly modified for desired properties. There has been increasing demand for physically and non-chemically modified starches from the market as consumers prefer “natural and healthy” food products. Among various physical means, electric field based techniques have been gaining a research focus for starch modifications during the last few years. Another trend is to produce modified starches using cleaner process. Electric fields of ...
Source: Trends in Food Science and Technology - March 16, 2018 Category: Food Science Source Type: research

Human exposure to nanoparticles through trophic transfer and the biosafety concerns that nanoparticle-contaminated foods pose to consumers
This article is a review of the ways that the most widely found NPs enter human body, animals, plants and the environment. It focuses on the potential biosafety problems NPs might cause upon entering the human body. It also discusses the factors involved in the toxicity of NPs. Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 16, 2018 Category: Food Science Source Type: research

Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin
Publication date: Available online 13 March 2018 Source:Trends in Food Science & Technology Author(s): Milica Pojić, Aleksandra Mišan, Brijesh Tiwari Background The need for renewable and sustainable sources of proteins is growing. Diets containing more plant protein are increasing due to several reasons: the negative environmental impacts of animal protein production, the increasing vegetarianism and veganism trends, and inadequate consumer acceptance of food grade insects. Scope and approach This paper links the isolation of valuable proteins from sustainable sources – by-products from processing i...
Source: Trends in Food Science and Technology - March 14, 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 2018 Source:Trends in Food Science & Technology Author(s): Isabella Pali-Schöll, Kitty Verhoeckx, Isabel Mafra, Simona L. Bavaro, E.N. Clare Mills, Linda Monaci Background There 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 approach In this review, we discuss novel alternative protein sources for human food consumption such as...
Source: Trends in Food Science and Technology - March 9, 2018 Category: Food Science Source Type: research

Improving food products' quality and storability by using Layer by Layer edible coatings
Publication date: Available online 8 March 2018 Source:Trends in Food Science & Technology Author(s): Hadar Arnon-Rips, Elena Poverenov Background Natural materials-based edible coatings provide a promising approach for enhancing quality and prolonging storability of food products. Since one single material often cannot answer numerous applicative requirements, there has been recent development in composite edible coatings. The Layer by Layer (LbL) approach is based on the alternate deposition of different biopolymers and allows for a more effective control over the physicochemical properties and activity of edibl...
Source: Trends in Food Science and Technology - March 9, 2018 Category: Food Science Source Type: research

Postbiotics: An evolving term within the functional foods field
Conclusions Postbiotics refers to soluble factors (products or metabolic byproducts), secreted by live bacteria, or released after bacterial lysis, such as enzymes, peptides, teichoic acids, peptidoglycan-derived muropeptides, polysaccharides, cell surface proteins, and organic acids. These postbiotics have drawn attention because of their clear chemical structure, safety dose parameters, long shelf life and the content of various signaling molecules which may have anti-inflammatory, immunomodulatory, anti-obesogenic, antihypertensive, hypocholesterolemic, anti-proliferative, and antioxidant activities. These properties su...
Source: Trends in Food Science and Technology - March 9, 2018 Category: Food Science Source Type: research

Dietary nutrition and gut microflora: A promising target for treating diseases
Publication date: Available online 9 March 2018 Source:Trends in Food Science & Technology Author(s): Ying Nie, Feijun Luo, Qinlu Lin Background The human gastrointestinal tract harbors hundreds of millions of microorganisms, which create a unique environment for each individual. The relationship between gut microflora and human health is being increasingly recognized, and the influence of gut microbiota on the host is well characterized, including maintenance of the body's energy metabolism and immune system. Gut microbiota have been found to be closely linked to obesity, allergy, diabetes, cancer or even some me...
Source: Trends in Food Science and Technology - March 9, 2018 Category: Food Science Source Type: research

Risk communication strategies (on listeriosis) for high-risk groups
Publication date: Available online 8 March 2018 Source:Trends in Food Science & Technology Author(s): Rui Leandro Maia, Paula Teixeira, Teresa Letra Mateus Background Most 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 approach A 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 chan...
Source: Trends in Food Science and Technology - March 8, 2018 Category: Food Science Source Type: research

Mycotoxin risks under a climate change scenario in Europe
Publication date: Available online 8 March 2018 Source:Trends in Food Science & Technology Author(s): Antonio Moretti, Michelangelo Pascale, Antonio F. Logrieco As 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 p...
Source: Trends in Food Science and Technology - March 8, 2018 Category: Food Science Source Type: research

Safe and sustainable protein sources from the forest industry – The case of fish feed
Conclusion An 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 - March 8, 2018 Category: Food Science Source Type: research

Occurrence of trace metals in foodstuffs and their health impact
Publication date: Available online 6 March 2018 Source:Trends in Food Science & Technology Author(s): Ahmed A. El-Kady, Mosaad A. Abdel-Wahhab Background Unlike organic pollutants, heavy metals are not created nor are biodegradable materials. They naturally occur in earth crust and many of them reach the environment via anthropogenic activities, which belonged to mining, smelting, production of fertilizers, pesticide applications and others. Scope and approach Due to their water solubility and bioaccumulative tendency in different matrices of the environment, some heavy metals are extremely toxic even at low expos...
Source: Trends in Food Science and Technology - March 7, 2018 Category: Food Science Source Type: research

Surface enhanced Raman spectroscopy (SERS): A novel reliable technique for rapid detection of common harmful chemical residues
Conclusions SERS is a promising detection technique for the detection of common harmful chemical residues with merits of simple sampling, rapid data collection and non-destructiveness. Despite rapid developments in the technology, there is much studies should be done before SERS could be used as a daily tool for the industry. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2018 Category: Food Science Source Type: research

Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review
Publication date: Available online 1 March 2018 Source:Trends in Food Science & Technology Author(s): Zhong Han, Meng-jie Cai, Jun-Hu Cheng, Da-Wen Sun Background Protein is an essential component of human diet and can be applied to many aspects in food systems due to its abundant nutritional value and functional properties. There are many physical methods that have been used to modify the inherent structure of protein to expand its application areas in the food industry. Among them, electric fields and electromagnetic wave technologies have attracted increasing attention on their abilities to modify food protein ...
Source: Trends in Food Science and Technology - March 2, 2018 Category: Food Science Source Type: research

Effects of freezing on cell structure of fresh cellular food materials: A review
Publication date: Available online 1 March 2018 Source:Trends in Food Science & Technology Author(s): Dongmei Li, Zhiwei Zhu, Da-Wen Sun Background Fresh cellular food materials including fruits and vegetables and animal tissues normally consist of fine organized cellular structures. Freezing is a common method to preserve the quality and safety of these cellular foods. However, the formation of ice crystals during food freezing may cause damage to the food microstructure, leading to the deterioration of food quality after thawing. Scope and approach This review offers current knowledge on freezing damage to cell ...
Source: Trends in Food Science and Technology - March 2, 2018 Category: Food Science Source Type: research

Titanium dioxide (TiO2) photocatalysis technology for nonthermal inactivation of microorganisms in foods
Conclusions and key findings: The review shows that TPC technology has the ability to inactivate foodborne microorganisms, but with some drawbacks such as catalyst deactivation and low utilization of visible light. Modification can widen the light response into visible range and improve the photoactivity. The combined technologies can enhance the effectiveness of microbial inactivation. However, further study is still needed to improve both photocatalytic disinfection efficiency and food quality maintenance. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 27, 2018 Category: Food Science Source Type: research

Status and developments in analogue cheese formulations and functionalities
Publication date: Available online 23 February 2018 Source:Trends in Food Science & Technology Author(s): Fabio Masotti, Stefano Cattaneo, Milda Stuknytė, Ivano De Noni Background Analogue cheeses (AC) are homogeneous cheese-like matrices obtained by mixing water, oils/fats, proteins, emulsifying salts and other ingredients under the influence of heat and mechanical shear. These versatile products are used both directly for consumption and mainly indirectly as ingredients in several foods. Scope and approach Increasing consumers' expectations, consumption habits, current lifestyles and cheese industry dynamism ar...
Source: Trends in Food Science and Technology - February 24, 2018 Category: Food Science Source Type: research

Cannabis-infused food and Canadian consumers ’ willingness to consider “recreational” cannabis as a food ingredient
This study does not look at the health effects of cannabis per se, but rather consumers’ perception of cannabis as a food ingredient through the lens of food innovation, if it were to be legalized. It explores several dimensions, including cannabis-infused food products sold in grocery stores and dishes served at restaurants. It evaluates potential times when consumers would consume these products, in addition to their preferred food products. The survey also looks at perceived risks related to specific demographics such as children and pregnant women. The survey assesses both perceived risks and anticipated behaviou...
Source: Trends in Food Science and Technology - February 23, 2018 Category: Food Science Source Type: research

Introduction to Chemical hazards
Publication date: Available online 21 February 2018 Source:Trends in Food Science & Technology Author(s): Sandra Rainieri (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 21, 2018 Category: Food Science Source Type: research

Spilanthol-containing products: A patent review (1996 –2016)
Conclusions This study presents different technological approaches to apply spilanthol, which helps to visualize opportunities and to boost innovation for new products. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 18, 2018 Category: Food Science Source Type: research

Integrated processing of plant-derived waste to produce value-added products based on the biorefinery concept
Publication date: Available online 15 February 2018 Source:Trends in Food Science & Technology Author(s): Qing Jin, Liangcheng Yang, Nicholas Poe, Haibo Huang Background Plant-derived wastes from agriculture, processing, distribution, and retail are generated in large quantities. The majority of the wastes are underutilized and may cause severe environmental problems if not properly handled. The plant-derived wastes are usually rich in lignocellulose and other valuable compounds including protein, fat, sugar, and phytochemicals. Valorization of these compounds in food waste not only reduces environmental concerns ...
Source: Trends in Food Science and Technology - February 16, 2018 Category: Food Science Source Type: research

Fruit for sport
Publication date: Available online 15 February 2018 Source:Trends in Food Science & Technology Author(s): Alireza Naderi, Sajjad Rezaei, Adel Moussa, Kyle Levers, Conrad P. Earnest Background Nutritional practices targeting improved exercise performance and training adaptations are considered to be ergogenic aids. Currently, the majority of attention is given to the macronutrients carbohydrate and protein, while micronutrients are considered to a lesser scale. Though literature does exist, very little attention is given to fruit and respective fruit extracts. Scope and approach Fruit as a whole, contains macro- an...
Source: Trends in Food Science and Technology - February 16, 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 2018 Source:Trends in Food Science & Technology Author(s): Sara Posé, Candelas Paniagua, Antonio J. Matas, A. Patrick Gunning, Victor J. Morris, Miguel A. Quesada, José A. Mercado Background The 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 - February 14, 2018 Category: Food Science Source Type: research

Food Freezing and Thawing Calculations, Quang Tuan Pham. Springer-Verlag, New York (2014)
Publication date: Available online 13 February 2018 Source:Trends in Food Science & Technology Author(s): Kostadin Fikiin (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 14, 2018 Category: Food Science Source Type: research

Edible halophytes of the Mediterranean basin: Potential candidates for novel food products
Publication date: Available online 12 February 2018 Source:Trends in Food Science & Technology Author(s): S.A. Petropoulos, A. Karkanis, N. Martins, I.C.F.R. Ferreira Background Recent trends in the food science industry and consumers’ preferences for diversified diets suggest the consumption of wild greens not only as diet complements but also as healthy and functional foods for targeted conditions, rendering its commercial cultivation of major importance in order to avoid irrational gathering and genetic erosion threats. The Mediterranean basin abounds in wild edible species which have been used for food a...
Source: Trends in Food Science and Technology - February 13, 2018 Category: Food Science Source Type: research

Marijuana-infused food and Canadian consumers ’ willingness to consider “recreational” marijuana as a food ingredient
This study does not look at the health effects of cannabis per se, but rather consumers’ perception of cannabis as a food ingredient through the lens of food innovation, if it were to be legalized. It explores several dimensions, including cannabis-infused food products sold in grocery stores and dishes served at restaurants. It evaluates potential times when consumers would consume these products, in addition to their preferred food products. The survey also looks at perceived risks related to specific demographics such as children and pregnant women. The survey assesses both perceived risks and anticipated behaviou...
Source: Trends in Food Science and Technology - February 10, 2018 Category: Food Science Source Type: research