Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal
Publication date: Available online 19 November 2019Source: Trends in Food Science & TechnologyAuthor(s): Maryia Mishyna, Jianshe Chen, Ofir BenjaminAbstractBackgroundEdible insects are considered a new alternative sustainable source of proteins that exhibits higher feed-conversion efficiency and has a less negative environmental impact, compared to conventional animal-derived protein sources. Highly nutritional edible insects may help solve issues of global malnutrition and food insecurity, while byproducts have the potential for practical application in the food industry, agriculture, and medicine. Despite these numer...
Source: Trends in Food Science and Technology - November 21, 2019 Category: Food Science Source Type: research

Recent advances in the extraction of bioactive compounds with subcritical water: A review
Publication date: Available online 20 November 2019Source: Trends in Food Science & TechnologyAuthor(s): Jixian Zhang, Chaoting Wen, Haihui Zhang, Yuqing Duan, Haile MaAbstractBackgroundBecause of the important role of bioactive compounds in functional foods and health care, more and more attention has been paid to the active components extracted by green extraction methods. However, how to ensure the extraction yield and biological activity during the extraction process is an urgent problem to be solved. Subcritical water extraction (SWE) is a promising engineering method, which provides an environmentally friendly te...
Source: Trends in Food Science and Technology - November 21, 2019 Category: Food Science Source Type: research

Effect of dried fruits and vegetables powder on cakes quality: A review
In conclusion, powder of fruit and vegetable exhibited benefits of attracting the consumers by improving appearance, texture, nutritional values, sensorial properties and shelf life of the cake. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 19, 2019 Category: Food Science Source Type: research

Food waste as a carbon source in carbon quantum dots technology and their applications in food safety detection
Publication date: Available online 16 November 2019Source: Trends in Food Science & TechnologyAuthor(s): Hanzhi Fan, Min Zhang, Bhesh Bhandari, Chao-hui YangAbstractBackgroundIn recent years, carbon quantum dots (CQDs) has received a lot of attentions owing to their great physical and optical properties. There are different kinds of carbon sources applied in various fields, however, CQDs used in the food industry have higher requirements for their safety. Therefore, it is the best way to use natural materials for preparing CQDs without the participation of chemicals. Up to now, there are many natural food products for ...
Source: Trends in Food Science and Technology - November 17, 2019 Category: Food Science Source Type: research

Estrogenic biological activity and underlying molecular mechanisms of green tea constituents
Publication date: Available online 15 November 2019Source: Trends in Food Science & TechnologyAuthor(s): Ryoiti KiyamaAbstractBackgroundGreen tea is produced from the tea plant Camellia sinensis without fermentation, and contains characteristic constituents, which are associated with health-promoting effects such as physiological, immunological, neurological and psychological effects, and protective effects against diseases, such as cancer, cardiovascular diseases and diabetes. Catechins, such as catechin, epicatechin, epigallocatechin, epicatechin-3-O-gallate and epigallocatechin-3-O-gallate, and other green tea const...
Source: Trends in Food Science and Technology - November 16, 2019 Category: Food Science Source Type: research

Loading of phenolic compounds into electrospun nanofibers and electrosprayed nanoparticles
Publication date: Available online 15 November 2019Source: Trends in Food Science & TechnologyAuthor(s): Sara Khoshnoudi-Nia, Niloufar Sharif, Seid Mahdi JafariAbstractBackgroundPhenolic compounds have gained much attention in food, nutraceutical and pharmaceutical research fields in recent years due to their benefits on human health. On the other hand, solubility, stability, bioactivity and bioavailability of the phenolic compounds are influenced during processing and storage, thus limiting their applications.Scope and approachEncapsulation is aimed to effectively entrapping and delivering such bioactive ingredients w...
Source: Trends in Food Science and Technology - November 16, 2019 Category: Food Science Source Type: research

Recovery of wasted fruit and vegetables for improving sustainable diets
Publication date: Available online 15 November 2019Source: Trends in Food Science & TechnologyAuthor(s): M.A. Augustin, L. Sanguansri, E.M. Fox, L. Cobiac, M.B. ColeAbstractBackgroundFruits and vegetables are an excellent source of nutrients, with numerous health benefits. Most consumers are not meeting the daily recommended intake of fruits and vegetables. Yet, a significant amount of fruits and vegetables that is produced is wasted. There are opportunities to recover the wasted fruits and vegetables for manufacturing value-added products to improve the sustainability of healthy diets and reduce the environmental foot...
Source: Trends in Food Science and Technology - November 16, 2019 Category: Food Science Source Type: research

Recent development in rapid detection techniques for microorganism activities in food matrices using bio-recognition: A review
Publication date: Available online 15 November 2019Source: Trends in Food Science & TechnologyAuthor(s): Heera Jayan, Hongbin Pu, Da-Wen SunAbstractBackgroundMicrobial contamination is an increasing concern in the food industry. In order to understand the effect of microorganisms, the study of their characteristics and behavior in various platforms is of prime importance. Over the years, time-consuming and labor-intensive, culture-based enumeration techniques have become obsolete for real-time applications, and increasing concerns on foodborne outbreaks necessitate rapid, on-site and sensitive methods for the detection...
Source: Trends in Food Science and Technology - November 16, 2019 Category: Food Science Source Type: research

Naturally sourced biosubstances for regulating freezing points in food researches: Fundamentals, current applications and future trends
Publication date: Available online 15 November 2019Source: Trends in Food Science & TechnologyAuthor(s): You Tian, Zhiwei Zhu, Da-Wen SunAbstractBackgroundFoods have been commercially frozen for over 140 years. While improper frozen storage often causes food quality loss, the frozen damage induced by ice crystal growth is a serious problem. Freezing point (FP) regulation that promotes and inhibits ice nucleation, and controls ice crystal growth and recrystallization, may alleviate this problem. Some naturally sourced biosubstances with eco-friendly, green, nontoxic and highly effective characteristics are verified to r...
Source: Trends in Food Science and Technology - November 16, 2019 Category: Food Science Source Type: research

Feeding the skin: A new trend in food and cosmetics convergence
ConclusionsNatural active food-derived ingredients are marketed as having several benefits on the skin. Their incorporation in food supplements and cosmetics is a reality already marketed. The truth about the benefits of food ingredients in cosmetics is not always properly discussed. The trend of “beauty from within” by oral supplementation is now accompanying the other trend that is “from the kitchen table to the skin”, that refers to the possibility to create cosmetics with the ordinary ingredients one have in the kitchen.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 16, 2019 Category: Food Science Source Type: research

Microbial response to some nonthermal physical technologies
Conclusion: Most nonthermal physical treatments are unable to sterilize thoroughly, thereby resulting in suppressed or sublethally injured microbial cells instead of killing them completely. This poses food safety hazards since microorganisms may re-grow at post-processing stage as favorable conditions are available again. Studying the mechanism of these responses on microorganisms may help us to do better in anticipating possible risks during food processing and preventing potential food safety incidents. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 16, 2019 Category: Food Science Source Type: research

Interplay of antibiotic resistance and food-associated stress tolerance in foodborne pathogens
Publication date: Available online 16 November 2019Source: Trends in Food Science & TechnologyAuthor(s): Xinyu Liao, Yanna Ma, Eric Banan-Mwine Daliri, Shigenobu Koseki, Shuai Wei, Donghong Liu, Xingqian Ye, Shiguo Chen, Tian DingAbstractBackgroundThe discovery and use of antibiotics have produced tremendous benefits for human society, however, with the large-scale use of antibiotics in medicine, animal husbandry and other fields, more and more antibiotic-resistant bacteria have emerged. Since diseases caused by such antibiotic resistant bacteria could require more drastic measures to treat, the emergence of such resis...
Source: Trends in Food Science and Technology - November 16, 2019 Category: Food Science Source Type: research

Stabilization and controlled release of gaseous/volatile active compounds to improve safety and quality of fresh produce
Publication date: Available online 16 November 2019Source: Trends in Food Science & TechnologyAuthor(s): Mo Chen, Xi Chen, Soumi Ray, Kit YamAbstractBackgroundGaseous/volatile active compounds are effective tools for pre-harvest and postharvest management/preservation of fresh produce, e.g., 1-methylcyclopropene (1-MCP) and ethylene for regulating ripening, and chlorine dioxide (ClO2) and sulfur dioxide (SO2) for inhibiting microbial growth. Various approaches for their stabilization and controlled release have been developed to improve the safety and maintain the quality of fresh produce.Scope and approachThis paper r...
Source: Trends in Food Science and Technology - November 16, 2019 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: December 2019Source: Trends in Food Science & Technology, Volume 94Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 15, 2019 Category: Food Science Source Type: research

The concentration of potentially toxic elements (PTEs) in eggs: A global systematic review, meta-analysis and probabilistic health risk assessment
Publication date: January 2020Source: Trends in Food Science & Technology, Volume 95Author(s): Ali Atamaleki, Mohsen Sadani, Amir Raoofi, Ali Miri, Saeed Gharibian Bajestani, Yadolah Fakhri, Zoha Heidarinejad, Amin Mousavi KhaneghahAbstractBackgroundThere is an increasing trend in the consumption of egg on a worldwide scale, however, it can be a source of potentially toxic elements (PTEs) which could threaten the health of consumers.Scope and approachThe related studies on the concentration of PTEs in eggs by databases including PubMed, Scopus, Web of Science and Embase in a global scale were retrieved and following me...
Source: Trends in Food Science and Technology - November 13, 2019 Category: Food Science Source Type: research

Tamarillo (Solanum betaceum): Chemical composition, biological properties, and product innovation
Publication date: Available online 9 November 2019Source: Trends in Food Science & TechnologyAuthor(s): Sunan Wang, Fan ZhuAbstractBackgroundTamarillo (Solanum betaceum) is native to South America and is cultivated in several other parts of the world for its valued fruit. The fruit has therapeutic and nutritional properties that can satisfy the demands from health-conscious consumers. There has been increasing interest in using tamarillo for consumption and food and non-food product formulations. Overall, tamarillo is an underutilized, sustainable fruit crop with great potential for value-added products..Scope and appr...
Source: Trends in Food Science and Technology - November 9, 2019 Category: Food Science Source Type: research

The concentration of potentially toxic elements in eggs: A systematic review-meta-analysis and probabilistic health risk assessment
Publication date: Available online 7 November 2019Source: Trends in Food Science & TechnologyAuthor(s): Ali Atamaleki, Mohsen Sadani, Amir Raoofi, Ali Miri, Saeed Gharibian Bajestani, Yadolah Fakhri, Zoha Heidarinejad, Amin Mousavi KhaneghahAbstractBackgroundThere is an increasing trend in the consumption of egg on a worldwide scale, however, it can be a source of potentially toxic elements (PTEs) which could threaten the health of consumers.Scope and approachThe related studies on the concentration of heavy metals in eggs by databases including PubMed, Scopus, Web of Science and Embase in a global scale were retrieved...
Source: Trends in Food Science and Technology - November 9, 2019 Category: Food Science Source Type: research

Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat
Publication date: December 2019Source: Trends in Food Science & Technology, Volume 94Author(s): Karthikeyan P. Thangavelu, Joseph P. Kerry, Brijesh K. Tiwari, Ciara K. McDonnellAbstractBackgroundPhosphate additives are used in many processed foods as stabilisers and emulsifiers. They are present in up to 65% of processed meat products. However, consumer preferences for more natural and less processed foods has resulted in the growth of clean label trends, meaning shorter ingredient declarations using fewer ingredients that are unfamiliar to the consumer. Due to the unique characteristics of phosphates, their removal, w...
Source: Trends in Food Science and Technology - November 8, 2019 Category: Food Science Source Type: research

A systematic review of consumer perceptions of food fraud and authenticity: A European perspective
Publication date: Available online 21 October 2019Source: Trends in Food Science & TechnologyAuthor(s): Helen Kendall, Beth Clark, Caroline Rhymer, Sharron Kuznesof, Jana Hajslova, Monika Tomaniova, Paul Brereton, Lynn FrewerAbstractBackgroundFood fraud results from deliberate criminal intent to adulterate or misrepresent food, food ingredients or packaging, and is motivated by economic gain. Its occurrence has been identified across various supply chains within local, regional and global food systems, including within Europe. Incidents of food fraud may negatively impact on consumer confidence of the food industry and...
Source: Trends in Food Science and Technology - November 6, 2019 Category: Food Science Source Type: research

Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I
Publication date: Available online 4 November 2019Source: Trends in Food Science & TechnologyAuthor(s): Guizhu Mao, Dongmei Wu, Chaoyang Wei, Wenyang Tao, Xingqian Ye, Robert J. Linhardt, Caroline Orfila, Shiguo ChenAbstractBackgroundRhamnogalacturonan I (RG-I) is composed of a backbone of repeating disaccharide units →2)-α-L-Rhap-(1 → 4)-α-D-GalpA-(1→ with neutral sugar sidechains consisting of arabinose and galactose with variable linking types and chain lengths, corresponding to the hairy regions of pectin. This polysaccharide is abundant in the primary cell walls of fruits and vegetab...
Source: Trends in Food Science and Technology - November 5, 2019 Category: Food Science Source Type: research

Internet of Things in food safety: Literature review and a bibliometric analysis
ConclusionsIoT in food safety is a relatively new approach; the first article appeared in 2011 and has increased since then. Majority of these studies were performed by Chinese universities and the main IoT applications reported were on food supply chains to trace food products, followed by monitoring of food safety and quality. The vast majority of publications were related to food, meat, cold chain products and agricultural products. These studies used sensors to monitor mainly temperature, humidity, and location. The most frequently used communication technologies were Internet, radio frequency identifications (RFID) an...
Source: Trends in Food Science and Technology - November 5, 2019 Category: Food Science Source Type: research

Phages as biocontrol agents in dairy products
Publication date: Available online 2 November 2019Source: Trends in Food Science & TechnologyAuthor(s): Mayra C. García-Anaya, David R. Sepúlveda, Alma I. Sáenz-Mendoza, Claudio Ríos-Velasco, Paul B. Zamudio-Flores, Carlos H. Acosta-MuñizAbstractBackgroundPhages are ubiquitous in the environment and have been used successfully as biological control agents against pathogenic microorganisms in some food systems. However, the use of phages for biocontrol strategies at a commercial scale in the food industry as a whole still faces some challenges.Scope and approachBetter strategies to add...
Source: Trends in Food Science and Technology - November 3, 2019 Category: Food Science Source Type: research

A systematic review of consumer perceptions of food and authenticity: A European perspective
ConclusionsUnderstanding consumer perceptions and attitudes towards food fraud, authenticity, and trust will facilitate industry and governmental priorities about food fraud prevention strategies, mitigatory actions and communication about these with the public. However, research is needed which links the perceptions and attitudes of consumers in countries to specific incidents, and to assess the impacts of preventative and mitigatory actions in relation to consumer confidence in affected food supply chains and food supply system more generally. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - October 22, 2019 Category: Food Science Source Type: research

Possibility of minimizing gluten intolerance by co-consumption of some fruits – a case for positive food synergy?
Publication date: Available online 17 October 2019Source: Trends in Food Science & TechnologyAuthor(s): Isuri A. Jayawardana, Carlos A. Montoya, Warren C. McNabb, Mike J. BolandBackgroundStaple cereals and their products are important foods. Many cereals contain an important protein group, gluten, which provides structure to bakery products and pasta. Gluten proteins have an unusual amino acid composition, containing high proline and glutamine contents. These amino acids confer resistance to proteolysis by gastrointestinal tract enzymes, producing indigestible proline- and glutamine-rich peptides that can trigger immun...
Source: Trends in Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Recent Application of imaging techniques for Fruit quality Assessment
Publication date: Available online 17 October 2019Source: Trends in Food Science & TechnologyAuthor(s): P. Pathmanaban, B.K. Gnanavel, Shanmuga Sundaram AnandanAbstractQuality largely decides the time frame of realistic usability before providing a cost for fruits or vegetables. Consequently, quality checking and testing of products have prime importance in various stages of processing. For decades visual inspection and destructive methods are chosen for the quality assessment of fruits and vegetables. Technological Advancement has lead to the development of various mechanical, optical, electromagnetic and non-destruct...
Source: Trends in Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Nanoencapsulated nisin: An engineered natural antimicrobial system for the food industry
Publication date: Available online 17 October 2019Source: Trends in Food Science & TechnologyAuthor(s): Akbar Bahrami, Rana Delshadi, Seid Mahdi Jafari, Leonard WilliamsAbstractBackgroundThe use of natural antimicrobial agents is attracting much consideration for improving food safety. Reduced efficiency of antimicrobial compounds during their application in food matrix mainly due to their reaction with food components is among important problems to be solved. Nanotechnology is rapidly growing in the food industry specially to design nanodelivery systems of bioactive compounds such as nisin as the most important antimi...
Source: Trends in Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Recent insights into chemical and pharmacological studies of bee bread
Publication date: Available online 17 October 2019Source: Trends in Food Science & TechnologyAuthor(s): Shaden A.M. Khalifa, Mohamed Elashal, Marek Kieliszek, Naglaa E. Ghazala, Mohammad A. Farag, Aamer Saeed, Jamal S.M. Sabir, Maurizio Battino, Jianbo Xiao, Xiaobo Zou, Alfi Khatib, Hesham R. El-SeediAbstractBackgroundBee bread is a by-product of the fermentation of a mixture of bee pollen, nectar and bee saliva that is inoculated by a wide range of natural bacteria and yeasts necessary for fermentation after storage in comb cells. Bee bread is used as the main source of protein for bees, especially for the formation o...
Source: Trends in Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: November 2019Source: Trends in Food Science & Technology, Volume 93Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Systematic review of novel processing technologies and ingredients for the reduction of phosphate additives in processed meat
Publication date: Available online 11 October 2019Source: Trends in Food Science & TechnologyAuthor(s): K.P. Thangavelu, J.P. Kerry, B. Tiwari, C.K. McDonnellAbstractBackgroundPhosphate additives are used in many processed foods as stabilisers and emulsifiers. They are present in up to 65% of processed meat products. However, consumer preferences for more natural and less processed foods has resulted in the growth of clean label trends, meaning shorter ingredient declarations using fewer ingredients that are unfamiliar to the consumer. Due to the unique characteristics of phosphates, their removal, while maintaining pr...
Source: Trends in Food Science and Technology - October 13, 2019 Category: Food Science Source Type: research

"Engage with the future": A brief summary of the 13th Pangborn Sensory Science Symposium
Publication date: November 2019Source: Trends in Food Science & Technology, Volume 93Author(s): M. Pedrotti (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - October 9, 2019 Category: Food Science Source Type: research

Food supplements’ non-conformity in Europe – Poland: a case study
Publication date: Available online 4 October 2019Source: Trends in Food Science & TechnologyAuthor(s): Aleksandra Kowalska, Milena Bieniek, Louise ManningAbstractBackgroundMislabelling and substitution of ingredients in food supplements is a growing concern for regulators, businesses and consumers. Whilst there is a body of literature that has considered food and drink substitution and mislabelling, there is limited published research on the compliance of food supplements with regulatory requirements.Scope and ApproachUsing secondary data, the aim of this research was to identify the main factors influencing food suppl...
Source: Trends in Food Science and Technology - October 6, 2019 Category: Food Science Source Type: research

Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods
Publication date: Available online 2 October 2019Source: Trends in Food Science & TechnologyAuthor(s): Chieh-Hsiu Lee, Kai-Ting Chen, Jer-An Lin, Yu-Ting Chen, Yi-An Chen, Jung-Tsung Wu, Chang-Wei HsiehABSTRACTBackground5-Hydroxymethylfurfural (5-HMF) is a neo-formed contaminant arising in foods during thermal processing, especially under acidic conditions. Exposure to 5-HMF is inevitable for human beings since it is widespread in foods, including honey, bread, beer, coffee, fruit juices, and black garlic. The many studies published to date have shown that 5-HMF displays diverse effects on human health, including carci...
Source: Trends in Food Science and Technology - October 3, 2019 Category: Food Science Source Type: research

Prosopis spp. functional activities and its applications in bakery products
Conclusions: Pods from the P. alba, juliflora, chilensis, nigra, cineraria, africana, and tamarugo species have been investigated for its nutritive and bioactive properties. The flour from different parts of the pod (epicarp, mesocarp, and seed) had been investigated because of its nutritive effects, antioxidant, anti-inflammatory, and hyperglycemic activities. The ground pod is a suitable ingredient in the formulations of bread, cookies, and gluten-free products. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - October 3, 2019 Category: Food Science Source Type: research

Determinants of real-life behavioural interventions to stimulate more plant-based and less animal-based diets: A systematic review
ConclusionsThe findings indicate that targeting individual determinants (such as increasing consumers’ level of self-regulation) or environmental determinants (such as modifying portion sizes) is relatively effective to promote more plant-based and less animal-based food consumption. Almost all included studies that aimed to increase plant-based consumption focus on fruit and vegetables. This implies a need for future real-life intervention studies to focus on plant-based consumption other than fruit and vegetables, such as legumes or whole grains. Also, relatively few real-life intervention studies have been conduct...
Source: Trends in Food Science and Technology - October 3, 2019 Category: Food Science Source Type: research

Novel thermal and non-thermal processing of watermelon juice
Publication date: November 2019Source: Trends in Food Science & Technology, Volume 93Author(s): Chiranjit Bhattacharjee, V.K. Saxena, Suman DuttaAbstractBackgroundWatermelon juice has gained a lot of consumer interest in recent years due to its richness in phytochemical lycopene and its high antioxidant activity. The water activity of this juice is very high and it has a low acid content. Therefore the microbial activity in watermelon juice is comparatively high than most juices. Due to high percentage of spoilage microorganisms, it is quite difficult to store it for longer times without processing. Heat treatment has ...
Source: Trends in Food Science and Technology - October 3, 2019 Category: Food Science Source Type: research

Edible flowers: emerging components in the diet
Publication date: Available online 1 October 2019Source: Trends in Food Science & TechnologyAuthor(s): Tânia C.S. P. Pires, Lillian Barros, Celestino Santos-Buelga, Isabel C.F.R. FerreiraAbstractBackgroundThe search for a healthier lifestyles and changing eating habits, have placed viable and safer alternatives products in the market. In particular, edible flowers are used to make dishes more attractive, by adding color, flavor and other sensory characteristics, thus also presenting in their composition bioactive compounds, such as polyphenols, that may provide beneficial health effects.Scope and ApproachThis rev...
Source: Trends in Food Science and Technology - October 1, 2019 Category: Food Science Source Type: research

Advances in research on bioactivity, metabolism, stability and delivery systems of lycopene
Publication date: November 2019Source: Trends in Food Science & Technology, Volume 93Author(s): Xiuping Liang, Cuicui Ma, Xiaojia Yan, Xuebo Liu, Fuguo LiuAbstractBackgroundLycopene is a natural pigment in plants belonging to lipophilic isoprenes and possesses diverse bioactivity against cardiovascular diseases, eye diseases, nerval degenerative disease and cancers. For these reasons, lycopene has been widely applied in the food and medical industries, and the applications of lycopene delivery systems have attracted widespread attention.Scope and approachThis review highlights the structure, bioactivity, digestive abso...
Source: Trends in Food Science and Technology - September 24, 2019 Category: Food Science Source Type: research

Understanding consumer physiological and emotional responses to food products using electroencephalography (EEG)
Publication date: Available online 19 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Sumethee Songsamoe, Ravinun Saengwong-ngam, Phanit Koomhin, Narumol MatanAbstractBackgroundA good understanding of the physiological and emotional response of consumers to food products is essential for success in food product design and food service. In the field of food research, many traditional sensory measurements, such as name, preference, acceptance, liking and hedonic valuation, have been used for the evaluation of consumer feelings and preferences.Scope and approachRecently, to enhance this understanding, ...
Source: Trends in Food Science and Technology - September 21, 2019 Category: Food Science Source Type: research

The effects and mechanisms of epigallocatechin-3-gallate on reversing multidrug resistance in cancer
ConclusionsEGCG can be used for cancer treatment. It increases the potency of several chemotherapeutics such as doxorubicin, cisplatin, and tamoxifen, in vivo and in vitro, in many cancers. MDR reversal by EGCG is facilitated by a plethora of mechanisms including oxidative and antioxidative responses, altered cell death and survival responses, suppression of oncogenic transcription factors, modulating the tumor microenvironment, and regulating multiple signal transduction pathways. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 21, 2019 Category: Food Science Source Type: research

Ultra-processed foods: a new holistic paradigm?
Publication date: Available online 19 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Anthony Fardet, Edmond RockAbstractBackgroundThe concept of ultra-processed foods (UPFs) is new, and it was proposed for the first time in 2009 as group 4 of the NOVA classification to address the degree of food processing. UPFs include not only “junk foods” but also foods marketed as healthy, such as light, vegan, organic, or gluten-free products. UPFs are characterized by the presence of highly-processed/purified “cosmetic” ingredients and/or additives to restore and/or exacerbate organole...
Source: Trends in Food Science and Technology - September 21, 2019 Category: Food Science Source Type: research

Glass Transitions as Affected by Food Compositions and by Conventional and Novel Freezing Technologies: A Review
Publication date: Available online 17 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Swati Mahato, Zhiwei Zhu, Da-Wen SunAbstractBackgroundStability of food is a great challenge that encompasses the interaction among the constituents, processing conditions and thermal history. The frozen storage of food sometimes incurs possible harmful effect due to the formation of large ice crystal and destruction of the cell structure. Glass transition state is a second-order transition of matter where a system reaches a thermodynamically non-equilibrium state due to the immobility of molecules, and it is a uni...
Source: Trends in Food Science and Technology - September 18, 2019 Category: Food Science Source Type: research

Orbitides from flaxseed (Linum usitatissimum L.): A comprehensive review
Publication date: Available online 17 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Youn Young Shim, Ziliang Song, Pramodkumar D. Jadhav, Martin J.T. ReaneyAbstractBackgroundBioactive orbitides (linusorbs, LOs) from flaxseed (Linum usitatisssimum L.) contribute to the bitter flavor of flaxseed oil. Methods were developed for the removal of the bitter-flavored [1–8-NαC],[1-(Rs,Ss)-MetO]-linusorb B1 (15) from flaxseed oil and now the extracted LOs can be used in nutraceuticals, and even in drug synthesis. The LOs have potential therapeutic applications and may be used as scaffolds that c...
Source: Trends in Food Science and Technology - September 18, 2019 Category: Food Science Source Type: research

Novel thermal and non thermal processing of watermelon juice
Publication date: Available online 16 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Chiranjit Bhattacharjee, V.K. Saxena, Suman DuttaAbstractBackgroundWatermelon juice has gained a lot of consumer interest in recent years due to its richness in phytochemical lycopene and its high antioxidant activity. The water activity of this juice is very high and it has a low acid content. Therefore the microbial activity in watermelon juice is comparatively high than most juices. Due to high percentage of spoilage microorganisms, it is quite difficult to store it for longer times without processing. Heat trea...
Source: Trends in Food Science and Technology - September 17, 2019 Category: Food Science Source Type: research

Recent trends and applications of cellulose nanocrystals in food industry
ConclusionsThe cellulose nanocrystals have excellent physical and chemical properties and are considered as novel food ingredients and biodegradable packaging materials in food industry. Based on its small size, large surface area, high crystallinity and high Young's modulus, cellulose nanocrystals exhibited excellent mechanical properties, high thermal stability, active chemical reaction properties, and the rheological properties of shear thinning. Cellulose nanocrystals can be used as a low calorie replacement for carbohydrate additives used as thickeners, flavor carriers and suspension stabilizers in a wide variety of f...
Source: Trends in Food Science and Technology - September 16, 2019 Category: Food Science Source Type: research

Research progress in peanut allergens and their allergenicity reduction
Publication date: Available online 15 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Xiaowen Pi, Yin Wan, Yili Yang, Ruyi Li, Xiaojiang Wu, Mingyong Xie, Xin Li, Guiming FuAbstractBackgroundPeanut is a nutrient-rich popular food. However, it has been estimated that 1%-2% of the world's population are allergic to peanut, which can cause serious allergic reactions, including allergic shock and anaphylactic death in certain people. Thus, identifying peanut allergens and decreasing allergenicity have been serious and important food safety issues.Scope and ApproachSixteen peanut allergens and their stru...
Source: Trends in Food Science and Technology - September 16, 2019 Category: Food Science Source Type: research

Progresses on processing methods of umami substances: A review
Publication date: Available online 16 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Yonggan Zhao, Min Zhang, Sakamon Devahastin, Yaping LiuAbstractBackgroundUmami taste, which is one of the five basic tastes, refers to the taste expressed by specific chemicals such as glutamic and inosinic acids. Such a taste is known to make the overall taste of food softer, more harmoniously full-bodied; it also helps improve the overall sensory characteristics of food. Umami substances have therefore gained much attention during the past decade. So it is necessary to identify and/or explore effective umami proc...
Source: Trends in Food Science and Technology - September 16, 2019 Category: Food Science Source Type: research

Location and interactions of starches in planta: Effects on food and nutritional functionality
Publication date: Available online 16 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Sushil Dhital, Charles Brennan, Michael J. GidleyAbstractBackgroundStarch is the major stored carbohydrate in grains and legumes. Apart from nutritional functionality, starch has multiple industrial applications. Starch is synthesised in plant cells along with proteins, lipids, and polyphenols. These macromolecules interact both in planta as well as during downstream processing, e.g., extraction of starch.Scope and approachWhilst the interaction of starch with protein, lipids, and other hydrocolloids during process...
Source: Trends in Food Science and Technology - September 16, 2019 Category: Food Science Source Type: research

Intelligent Packaging: Trends and Applications in Food Systems
ConclusionsEmphasizing the potential of intelligent packaging, a range of products, including muscle-based foods, and fruits and vegetables are discussed. Importantly, this work highlights research needs, particularly in terms of applications for liquid foods, which are the most perishable commodities. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 14, 2019 Category: Food Science Source Type: research

Engage with the future: a brief summary of the 13th Pangborn Sensory Science Symposium
Publication date: Available online 14 September 2019Source: Trends in Food Science & TechnologyAuthor(s): M. Pedrotti (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 14, 2019 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: October 2019Source: Trends in Food Science & Technology, Volume 92Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 12, 2019 Category: Food Science Source Type: research