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Functional perspective of black fungi (Auricularia auricula): Major bioactive components, health benefits and potential mechanisms
Publication date: Available online 29 May 2021Source: Trends in Food Science & TechnologyAuthor(s): SolJu Pak, Fang Chen, Lingjun Ma, Xiaosong Hu, Junfu Ji (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 31, 2021 Category: Food Science Source Type: research

The prevalence of aflatoxins in commercial baby food products: A global systematic review, meta-analysis, and risk assessment study
Publication date: Available online 26 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Moein Bashiry, Fardin Javanmardi, Ehsan Sadeghi, Sajad Shokri, Hedayat Hossieni, Carlos A.F. Oliveira, Amin Mousavi Khaneghah (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 30, 2021 Category: Food Science Source Type: research

Food science and technology contributes to sustainable food systems
Publication date: Available online 28 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Hugo de Vries (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 30, 2021 Category: Food Science Source Type: research

Encapsulation of probiotics and nutraceuticals: Applications in functional food industry
Publication date: August 2021Source: Trends in Food Science & Technology, Volume 114Author(s): Priscilla Magro Reque, Adriano Brandelli (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 30, 2021 Category: Food Science Source Type: research

Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds and their industrial applicability
Publication date: Available online 27 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Loleny Tavares, Lúcia Santos, Caciano Pelayo Zapata Noreña (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 27, 2021 Category: Food Science Source Type: research

Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges
Publication date: Available online 27 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Elvira de Lourdes Chaves Macedo, Giselle Nobre Costa, Disney Ribeiro Dias, Rosane Freitas Schwan, Marciane Magnani (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 27, 2021 Category: Food Science Source Type: research

The gut microbiome-immune axis as a target for nutrition-mediated modulation of food allergy
Publication date: Available online 27 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Zhongliang Wang, Jinghua Zhong, Xuanyi Meng, Jinyan Gao, HongLi, Jinlv Sun, Xin Li, Hongbing Chen (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 27, 2021 Category: Food Science Source Type: research

Cold plasma technology for fruit based beverages: A review
Publication date: Available online 27 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Roji Waghmare (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 27, 2021 Category: Food Science Source Type: research

Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry
Publication date: Available online 27 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Hao Cheng, Long Chen, David Julian McClements, Tianyi Yang, Zipei Zhang, Fei Ren, Ming Miao, Yaoqi Tian, Zhengyu Jin (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 27, 2021 Category: Food Science Source Type: research

A comprehensive review on polysaccharide conjugates derived from tea leaves: Composition, structure, function and application
Publication date: Available online 27 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Anan Xu, Wanyi Lai, Ping Chen, Mukesh Kumar Awasthi, Xiaoqiang Chen, Yuefei Wang, Ping Xu (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 27, 2021 Category: Food Science Source Type: research

Potential protective mechanisms of green tea polyphenol EGCG against COVID-19
Publication date: Available online 25 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Zhichao Zhang, Xiangchun Zhang, Keyi Bi, Yufeng He, Wangjun Yan, Chung S. Yang, Jinsong Zhang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 27, 2021 Category: Food Science Source Type: research

Satiety from healthier and functional foods
Publication date: Available online 25 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Paulo E.S. Munekata, Jose Ángel Pérez-Álvarez, Mirian Pateiro, Manuel Viuda-Matos, Juana Fernández-López, Jose M. Lorenzo (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 27, 2021 Category: Food Science Source Type: research

The role and impact on quality of exogenous and endogenous lipids during sponge cake making
Publication date: Available online 25 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Sarah C. Pycarelle, Jan A. Delcour (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 25, 2021 Category: Food Science Source Type: research

Application of Quantitative Microbiological Risk Assessment (QMRA) to food spoilage: Principles and methodology
Publication date: Available online 19 May 2021Source: Trends in Food Science & TechnologyAuthor(s): K. Koutsoumanis, S. Tsaloumi, Z. Aspridou, C. Tassou, M. Gougouli (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 20, 2021 Category: Food Science Source Type: research

Advances in biochemical mechanisms and control technologies to treat chilling injury in postharvest fruits and vegetables
Publication date: Available online 19 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Wanli Zhang, Haitao Jiang, Jiankang Cao, Weibo Jiang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 20, 2021 Category: Food Science Source Type: research