The Rise of Blockchain Technology in Agriculture and Food Supply Chains
This article examines the impact of blockchain technology in agriculture and food supply chain, presents existing ongoing projects and initiatives, and discusses overall implications, challenges and potential, with a critical view over the maturity of these projects. Our findings indicate that blockchain is a promising technology towards a transparent supply chain of food, with many ongoing initiatives in various food products and food-related issues, but many barriers and challenges still exist, which hinder its wider popularity among farmers and systems. These challenges involve technical aspects, education, policies and...
Source: Trends in Food Science and Technology - July 31, 2019 Category: Food Science Source Type: research

The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: A review
Conclusions: Microbial ecosystem has a symbiotic relationship with host. The alteration in the host physiology and shift in the microbial composition in the hosts can positively or negatively impact each other. The clear and thorough comprehension of the complexity of microbiota–host crosstalk is significant for the development of probiotic intervention. Probiotic may confer various benefits ranging from traditional immune support, gastrointestinal heath even to disease control as sepsis prevention. Probiotic may function in the host mainly through competing with deleterious bacteria, beneficial metabolites and maint...
Source: Trends in Food Science and Technology - July 31, 2019 Category: Food Science Source Type: research

Opportunities for upcycling cereal byproducts with special focus on Distiller's grains
Publication date: September 2019Source: Trends in Food Science & Technology, Volume 91Author(s): M. Roth, M. Jekle, T. BeckerAbstractBackgroundA growing world population and simultaneous diminishing of fossil resources force global stakeholders to provide solution approaches for ensuring the food supply chain in the near future. Within this context, cereal byproducts (CBP) occurring in the food or bioethanol industry are an untapped source of nutritious fractions that could serve as novel feedstock for secondary processes. Besides the utilization as feed, the conscious use of valuable compounds in abundant CBP remains ...
Source: Trends in Food Science and Technology - July 30, 2019 Category: Food Science Source Type: research

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions
Publication date: Available online 27 July 2019Source: Trends in Food Science & TechnologyAuthor(s): João Graça, Cristina Albuquerque Godinho, Monica TruningerAbstractBackgroundThere is increasing consensus that transitioning towards reduced meat consumption and more plant-based diets is a key feature to address important health and sustainability challenges. However, relevant evidence that may inform these transitions remains fragmented with no overarching rationale or theoretical framework, which limits the ability to design and deliver coordinated efforts to address these challenges.Scope and approachE...
Source: Trends in Food Science and Technology - July 28, 2019 Category: Food Science Source Type: research

Pectin-based adsorbents for heavy metal ions: A review
Publication date: Available online 27 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Risi Wang, Ruihong Liang, Tao-tao Dai, Jun Chen, Xixiang Shuai, Chengmei LiuAbstractBackgroundOver the past decades, the growing industrialization caused continuously increased release of heavy metal into environment. Through the food chain, heavy metals can be enriched in the body, causing serious harm. The removal and recycling of heavy metals are of great significance to environment protection, health concern as well as resource reuse. Pectic materials are available from a variety of natural sources and can be used a...
Source: Trends in Food Science and Technology - July 28, 2019 Category: Food Science Source Type: research

A critical review on analytical techniques to detect adulteration of extra virgin olive oil
Publication date: Available online 27 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Maninder Meenu, Qianxi Cai, Baojun XuAbstractBackgroundExtra virgin olive oil (EVOO) is acknowledged as a liquid gold. It is cherished for its unique aroma, flavour and health benefits. Due to its high demand and high cost, fraudsters deliberately blend low-cost poor quality edible oil with EVOO to get economic benefits. The consumption of adulterated EVOO leads to health and safety issue of consumers. Thus, the rapid, precise, accurate and up-to-date analytical methods are the prerequisite to detect EVOO adulteration.S...
Source: Trends in Food Science and Technology - July 28, 2019 Category: Food Science Source Type: research

Explaining Emerging-Market Firms’ Acquisitions of Developed-Market Firms: A resource based perspective
Conclusions: Applying our conditional approach, we develop and test our propositions on the distinct antecedents, processes, and outcomes of such acquisitions as a point of departure for future work. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 27, 2019 Category: Food Science Source Type: research

Building capacity in risk-benefit assessment of foods: lessons learned from the RB4EU Project
Publication date: Available online 26 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Ricardo Assunção, Paula Alvito, Roberto Brazão, Paulo Carmona, Paulo Fernandes, Lea S. Jakobsen, Carla Lopes, Carla Martins, Jeanne-Marie Membré, Sarogini Monteiro, Pedro Nabais, Sofie T. Thomsen, Duarte Torres, Sílvia Viegas, Sara M. Pires, Géraldine BouéAbstractBackgroundHuman diet may present both risks and benefits to consumers’ health. Risk-benefit assessment of foods (RBA) intends to estimate the overall health impact associated with exposure (or lack of expos...
Source: Trends in Food Science and Technology - July 27, 2019 Category: Food Science Source Type: research

Gamma glutamyl peptides: the food source, enzymatic synthesis, kokumi-active and the potential functional properties – a review
Publication date: Available online 25 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Juan Yang, Weidong Bai, Xiaofang Zeng, Chun CuiAbstractThis review covers recent developments in kokumi taste (thickness, richness, mouthfulness, and continuity) studies of γ-glutamyl peptides. Aspects covered include food sources of the peptides, their enzymatic synthesis, activation on the kokumi receptors, and functional properties. γ-Glutamyl peptides, including γ-glutamyl dipeptides, tripeptides, and sulfur-containing γ-glutamyl-S-alk(en)yl-L-cysteine, are widely found in edible legumes, all...
Source: Trends in Food Science and Technology - July 27, 2019 Category: Food Science Source Type: research

Dihydromyricetin: A review on identification and quantification methods, biological activities, chemical stability, metabolism and approaches to enhance its bioavailability
Publication date: Available online 25 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Dan Liu, Yiqin Mao, Lijun Ding, Xin-An ZengAbstractBackgroundDihydromyricetin (DMY) is an important plant flavonoid, which has received great attention due to its health-benefiting, including antioxidant, antimicrobial, anti-inflammatory, anticancer, antidiabetic and neuroprotective activities. DMY capsules have been sold in US as a nutraceutical supplement to prevent alcoholic hangovers. The major disadvantage associated with DMY is its chemical instability and poor bioavailability caused by the combined effects of its...
Source: Trends in Food Science and Technology - July 27, 2019 Category: Food Science Source Type: research

Global Food Safety as a Complex Adaptive System: Key Concepts and Future Prospects
ConclusionsAdopting a complex systems approach to the global food system is of paramount relevance as this would help further understand the interconnectivity of food systems and how multifaceted factors across systemic levels play a major role in achieving food safety. Using a systems analysis model such as the Systems-Theoretic Accident Models and Processes (STAMP) model provides the ability to tackle the limitations of event chain models and analyse the complex interactions among various components in the complex food system. It is the need of the hour to study food systems at micro and macro-levels and develop a model ...
Source: Trends in Food Science and Technology - July 27, 2019 Category: Food Science Source Type: research

Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation
Publication date: Available online 25 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Simran Sharma, Sit-Foon Cheng, Bhaswati Bhattacharya, S. ChakkaravarthiAbstractBackgroundDegradation of edible oil by oxidation during the processing, storage, and heating has long been recognized as a major concern in the edible oil industry. The edible oil degradation leads to undesirable taste, odor, nutrient loss, and production of toxic compounds. The synthetic antioxidants are mostly used by the edible oil industry for preventing oxidation of the edible oil, due to its low cost and high antioxidant activity. Howev...
Source: Trends in Food Science and Technology - July 27, 2019 Category: Food Science Source Type: research

Rice quality: How is it defined by consumers, industry, food scientists and geneticists?
Publication date: Available online 25 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Marie Claire Custodio, Rosa Paula Cuevas, Jhoanne Ynion, Alice G. Laborte, Maria Lourdes Velasco, Matty DemontAbstractBackgroundQuality is a powerful engine in rice value chain upgrading. However, there is no consensus on how “rice quality” should be defined and measured in the rice sector.Scope and approach:We adopt a Lancasterian definition of rice quality as a bundle of intrinsic and extrinsic attributes. We then review how rice quality is (i) perceived and defined by consumers and industry stakeholders i...
Source: Trends in Food Science and Technology - July 27, 2019 Category: Food Science Source Type: research

The Components and Amylase Activity of Massa Medicata Fermentata during the Process of Fermentation
Publication date: Available online 25 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Ming-Shu Xu, Qiang Fu, Alicia BaxterAbstractThe Chinese have used Massa Medicata Fermentata (MMF) for centuries. MMF is used widely in feed additives and human medicine, yet there have been few studies into fermentation mechanisms and medicinal ingredients. Our aim of the project is to analyze the safe use of MMF, we had observed changes in the chemical levels and amylase activity for several raw materials during the fermentation process. Our results demonstrate that ingredients such as amygdalin, benzaldehyde and rutin...
Source: Trends in Food Science and Technology - July 27, 2019 Category: Food Science Source Type: research

Basic principles for developing real-time PCR methods used in food analysis: a review
Conclusions: Inhibitors in DNA extracts can cause decreased PCR sensitivity and false negative results; thus, the use of PCR inhibition and amplification controls (e.g., the 18S ribosomal RNA gene) is essential for obtaining accurate real-time PCR results. In quantitative real-time PCR methods, the results obtained using species-specific systems need to be normalized by using reference systems for the improvement of their accuracy. Therefore, this review will provide researchers with a beneficial guide for the development of real-time PCR methods in a harmonious manner and contribute to an enhanced applicability of the met...
Source: Trends in Food Science and Technology - July 27, 2019 Category: Food Science Source Type: research

Delivery of bioactives in food for optimal efficacy: What inspirations and insights can be gained from pharmaceutics?
ConclusionsTo date, most literature focused on development of delivery systems, their loading performance, stability, protective effects, sensorial attributes and their effect on the bioavailability of the bioactives. Few studies start showing in vivo evidence for improved efficacy of the bioactives thanks to the delivery system. There still remains a need to ascertain that bioactive compounds delivered in real functional foods safely provide health benefits to the consumer. More in vivo and clinical studies are required to assure safety and provide bioavailability and efficacy results to support health claims. We highligh...
Source: Trends in Food Science and Technology - July 27, 2019 Category: Food Science Source Type: research

Classical and Emerging Non-destructive Technologies for Safety and Quality Evaluation of Cereals: A Review of Recent Applications
Publication date: Available online 24 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Nisar Hussain, Da-Wen Sun, Hongbin PuAbstractBackgroundCereals are globally consumed as staple food, providing essential nutrients to the consumers. The emerging problems associated with cereals are mycotoxin outbreaks and adulteration in both the cereals and their products. Both classical and emerging techniques are extensively exploited to tackle such problems. However classical methods still face more limitations as compared to emerging nondestructive methods.Scope and methodsHigh-performance liquid chromatography, g...
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Eggshell Calcium: A Cheap Alternative to Expensive Supplements
ConclusionThis review further focuses on the utilization of eggshell in food industries which ultimately would reduce the global burden of eggshell waste to some extent.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Molecular annotation of food – towards personalized diet and precision health
Conclusions: The goal of personalized diet is to enable individuals and caregivers to make informed dietary decisions for targeted health management. Achieving this goal requires a better understanding of how molecular properties of food influence individual eating behavior and health outcomes. Annotating food at a molecular level encompasses characterizing its chemical composition and modifications, physicochemical structure, and biological properties. Features of molecular properties in the food annotation framework are applicable to varied conditions and processes from raw materials to meals. Applications of trending te...
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Challenges on the processing of plant-based neuronutraceuticals and functional foods with emerging technologies: extraction, encapsulation and therapeutic applications
Publication date: Available online 24 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Ádina L. Santana, Gabriela A. MacedoAbstractBackgroundNatural neuronutraceuticals and functional foods are provided by antioxidant molecules that inhibits excessive reactive oxygen species in neurons and simultaneous occurrence of brain-related injuries like depression, dementia, and ischemic stroke. The need for efficient, cheap and sustainable techniques to increase the shelf life and bioaccessibility of natural antioxidants for therapeutic application as replacers to synthetic antioxidants is growing.Scope and...
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Plants of the Genus Vitis: Phenolic compounds, anticancer properties and clinical relevance
ConclusionsAmong the plant products reviewed, grape seed extracts was the most investigated at preclinical phase, hence exhibiting a promising potential as anticancer drugs. However, an evidence-based clinical efficacy is still lacking.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Recent advances in valorization of Chaenomeles fruit: A review of botanical profile, phytochemistry, advanced extraction technologies and bioactivities
Publication date: Available online 24 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Rui Zhang, Shuyi Li, Zhenzhou Zhu, Jingren HeAbstractBackgroundThe genus Chaenomeles Lindley (Chaenomeles), known as Mugua (in Chinese), is a medicinal and edible plant that is considered a functional source for human health promoting. Numerous bio-, chemical- and physical technologies have been applied to explore the relationship between the phytochemistry of Chaenomeles and their bioactivities, opening the door to their potential application in the field of function food and traditional Chinese medicine.Scope and appr...
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Synthetic biology applied in the agrifood sector: Public perceptions, attitudes and implications for future studies
Publication date: Available online 24 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Shan Jin, Beth Clark, Sharron Kuznesof, Xuan Lin, Lynn J. FrewerABSTRACTBackgroundSynthetic biology is an emerging multidisciplinary area of research with the potential to deliver various novel agrifood applications. Its long-term adoption and commercialisation will depend on the extent to which the public accept synthetic biology and its different applications.Scope and approachA mapping review of existing research on public perceptions of, and attitudes towards, synthetic biology and its applications to agriculture an...
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

The Food Naturalness Index (FNI): An integrative tool to measure the degree of food naturalness
ConclusionsThe FNI proposed herein is comprised of four component measures, namely farming practices, free from additives, free from unexpected ingredients, and degree of processing, which includes 10 relevant food naturalness attributes that can be consistently evaluated from information on the product label. The FNI scores were highly correlated with consumers’ perceptions of food naturalness. The FNI has the potential to become a valuable tool in the process of reformulating existing products, developing new ones, and understanding, tracking, and communicating food naturalness attributes in the marketplace. Furthe...
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Opportunities for Upcycling Cereal Byproducts with Special Focus on Distiller’s Grains
ConclusionsAs a result, by applying upcycling concepts, CBP can be completely utilized based on the upcycling aim: Nutritionally valuable fractions such as hemicelluloses or protein can be fractionated for food applications, whereas insoluble fiber fractions can serve as carbohydrate or energy source for the bioethanol or bulk chemical industry. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Sensomics - from conventional to functional NIR spectroscopy - shining light over the aroma and taste of foods
This article reviews recent applications of near infrared sensors (conventional and functional spectroscopy) for the measurement, monitoring and prediction of aroma and taste in several food matrices. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Edible flowers. Benefits and risks pertaining to their consumption
Publication date: Available online 24 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Ewa Matyjaszczyk, Maria ŚmiechowskaAbstractBackgroundRecently, a new trend as well as fashion has been observed of fresh flowers consumption. Edible flowers are served in fashionable restaurants and are popular topic of different magazine articles making an excellent illustration opportunity. However, contrary to the common belief that whatever natural is safe, flowers may pose risk to consumers.Scope and ApproachThe paper presents consumer attitudes towards edible flowers, explaining what characteristics attract consu...
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Use of NMR applications to tackle future food fraud issues
ConclusionsSeveral examples of routine consolidated NMR targeted and untargeted applications are reported and the food matrices that are problematic for the NMR application are discussed. The future NMR implementation into routine practice will rely on the further exploration of FoodScreener™ like platforms for simultaneous targeted and untargeted applications and the continued development of applications for low-field benchtop instrumentation. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Global status of insects as food and feed source: a review
Conclusions. In the context of the world food resources reduction, insect’s food use is a promising direction. The main tasks are the knowledge dissemination, change of the ratio in getting edible insects (the share increase of semi-domestication and farming comparing to wild harvesting), edible insect food industry development, species composition expansion of used insects, conducting research on risks to human health. The review argues that insects have the potential to serve as food and feed source globally with a lower negative impact on the environment. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Determining the provenance and authenticity of seafood: a review of current methodologies
ConclusionsThe most common methods used are DNA profiling, fatty acid profiling, different methods of inductively coupled plasma spectrometry and stable isotope analysis. Additionally, methods such as blockchain, radio frequency identification and x-ray fluorescence through Itrax are currently being tested for their effectiveness in determining seafood provenance. However, these methods have drawbacks and it is likely that a combination of methods would be best suited to determine the provenance of seafood considering its complex supply chain. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: a review
ConclusionsDirect measurement of moisture content of curds is recommended as a simple and reliable method for measurement of syneresis of industrial relevance and, although inline measurement for curd moisture prediction has been a significant development in the last decade, its application to commercial production is still limited. A review of previous studies found that experimental conditions and methodologies used to measure syneresis vary widely, making it difficult to compare data between studies. Overall, interactions between process variables employed determines whether syneresis is accentuated or inhibited, and th...
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Transparency in food supply chains: A review of enabling technology solutions
ConclusionsEnabling transparency in food supply chains via implementation of technologies will require considerable effort from all stakeholders involved, resulting in many new challenges and requirements that must be addressed. These challenges and requirements range from technical issues, such as Internet connection, storage requirements, device security, and government requirements and regulations, to those concerning consumer acceptance. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Research progress on extraction, biological activities and delivery systems of natural astaxanthin
Publication date: Available online 24 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Tong Zhao, Xiaojia Yan, Lijun Sun, Tianxin Yang, Xin Hu, Zixin He, Fuguo Liu, Xuebo LiuAbstractBackgroundAstaxanthin (AST) is a kind of carotenoid natural pigment that has been widely found in plants, crustaceans’ shell, flamingos’ feathers and microorganisms. Due to its various biological activities, AST has suggested as an important compound in biochemical researches and has great application potentials in cosmetics, human nutritional health products, as well as medicines. Unfortunately, the poor water sol...
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

A review: reverse approach to analyze the impact of starch modification on the inflation and gas holding properties of wheat-based matrices
ConclusionThe reverse approach helped to identify relevant physical modifications of starch enabling the reduction of the present analysis methods of functionalized flours during grinding. Moreover, the knowledge of the relevant starch structures provides a clear specification of functional mechanisms of starch in physically modified in baking flours. Thus, a purposive selection of baking flours and a controlled physical starch modification are enabled. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Migration of styrene monomer from polystyrene packaging materials into foods: characterization and safety evaluation
This study aims at reviewing the representative styrene migration from PS packages material into the correspondence foods and discusses the addressed parameters affecting the styrene migration. The analytical methods for detecting styrene monomer in food products and PS packaging materials is also covered in this study. The possible safety and health issues related to the styrene monomer migration will be covered too.Key findings and conclusions: The quality of PS packaging material in terms of their styrene monomer residue level and the storage conditions of foods can greatly affect styrene migration. Also, the food chara...
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

A systems approach to dynamic performance assessment in new food product development
Publication date: Available online 25 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Andrijana Horvat, Behzad Behdani, Vincenzo Fogliano, Pieternel A. LuningBackgroundDespite a great deal of research and knowledge, the failure rate of new food products is still high. Developing new food products is complex, since multiple functions, i.e. marketing, technology, and consumer researchers, are involved. How their decisions interrelate and affect product performance over time, i.e., throughout product life-cycle, has been scarcely studied for the food domain. Systematic assessment of product performance fact...
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research

Natural products for glycaemic control: Polyphenols as inhibitors of alpha-amylase
Publication date: Available online 17 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Lijun Sun, Fredrick J. Warren, Michael J. GidleyAbstractBackgroundα-Amylase plays an important role in starch digestion, the main source of exogenous glucose in the human diet. Retarding glucose absorption through delaying digestion of starchy foods by inhibiting α-amylase in the digestive tract has potential as a management and/or therapeutic approach to type II diabetes. Polyphenols have been reported to have inhibitory activity against the enzyme.Scope and approachThis review provides an overview of struc...
Source: Trends in Food Science and Technology - July 18, 2019 Category: Food Science Source Type: research

The potential impact of the Lactobacillus name change: the results of an expert meeting organised by the Lactic Acid Bacteria Industrial Platform (LABIP)
Conclusions. In October 2018 LABIP organised an expert workshop to discuss the economic, scientific and regulatory consequences of this taxonomic change. This report represents a summary of the considerations and outcomes of this workshop, supplemented with some later reflections and recent literature. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 12, 2019 Category: Food Science Source Type: research

Truffles: From Islamic culture to chemistry, pharmacology, and food trends in recent times
Publication date: Available online 11 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Shaden A.M. Khalifa, Mohamed A. Farag, Nermeen Yosri, Jamal S.M. Sabir, Aamer Saeed, Saleh Mohammed Al-Mousawi, Wafaa Taha, Syed Ghulam Musharraf, Seema Patel, Hesham R. El-SeediAbstractBackgroundMany years back, during Islamic civilization, truffle (Kama’ah) was mentioned by Prophet Muhammed (PBUH) to be well recognized as a therapeutic for eye diseases. (“In the Sahihain, it is narrated that the Prophet said: “The Kama’ah (truffle) is among the manna (which is a food mentioned in the Qura`n, Su...
Source: Trends in Food Science and Technology - July 12, 2019 Category: Food Science Source Type: research

Food Fraud Vulnerability assessment: reliable data sources and effective assessment approaches
Publication date: Available online 11 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Louise Manning, Jan Mei SoonAbstractBackgroundMultiple food fraud vulnerability assessment (FFVA) tools have been developed and refined to capture and quantify food fraud issues in the supply chain.Scope and approachThe aim of this research is to review existing FFVA tools and the databases that underpin them and consider the challenges, limitations and opportunities in their use. The databases considered include: the Rapid Alert for Food and Feed Safety (RASFF) database, the Food Fraud Risk Information, Decernis Food F...
Source: Trends in Food Science and Technology - July 12, 2019 Category: Food Science Source Type: research

Can nudging improve the environmental impact of food supply chain? A systematic review
Publication date: Available online 9 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Linda Ferrari, Alessia Cavaliere, Elisa De Marchi, Alessandro BanterleAbstractBackgroundAccording to the Food and Agriculture Organization predictions, food supply must increase by almost 70 percent by 2050, with tremendous consequences in terms of land depletion, natural resource use and greenhouse gas emissions. The current agri-food system is incapable to cope with this raising demand meanwhile preserving the environment. There is urgent need to reorient the food system onto a more sustainable trajectory; producers sh...
Source: Trends in Food Science and Technology - July 11, 2019 Category: Food Science Source Type: research

Impact of jasmonates on safety, productivity and physiology of food crops
Publication date: Available online 9 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Mohammadreza AsghariAbstractBackgroundJasmonates are considered as safe compounds and new findings indicate the potential health promoting effects of these phytohormones. The key roles of JAs in enhancing quality parameters, productivity and the resistance mechanisms against different pests, diseases and environmental stresses in different crops during growth and postharvest stage, have been illustrated in recent years. Recent studies indicate that JAs are potential alternatives for chemicals in pest and disease control ...
Source: Trends in Food Science and Technology - July 11, 2019 Category: Food Science Source Type: research

Applications of reverse micelles technique in food science: A comprehensive review
Publication date: Available online 3 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Xiaohong Sun, Nandika BandaraAbstractBackgroundReverse micelles (RMs) are nanometer-sized aggregates of surfactants containing encapsulated water molecules as inner cores within a bulk nonpolar solvent. With special confined aqueous cores, RMs have emerged as a useful technique with a variety of applications in food science; however still lacking a comprehensive review in the subject area. This paper aims to critically review the research on the applications of RMs in food science, which allow us to better understand its...
Source: Trends in Food Science and Technology - July 5, 2019 Category: Food Science Source Type: research

Micro/nano-encapsulated phase change materials (PCMs) as emerging materials for the food industry
In this study, we have tried to present a comprehensive review on types and properties of PCMs, encapsulation techniques of micro/nano PCMs, and applications of PCMs in the food industry and future outlook.Key findings and conclusionsApplication of thermal energy storage through formulation and use of PCMs is a feasible solution for storage/release of energy. In order to apply PCMs more efficiently, it is necessary to encapsulate them before their application in the final process/product such as incorporating PCMs into packaging structures and refrigeration equipment because of the solid-liquid phase changes. Moreover, mic...
Source: Trends in Food Science and Technology - July 5, 2019 Category: Food Science Source Type: research

Economic Foundations for the Use of Biotechnology to Improve Farm Animal Welfare
ConclusionsUnderstanding the economic foundations of biotechnology use to improve animal welfare aids agricultural producers, scientists and policy makers to make optimal decisions regarding how these important aspects of animal agriculture progress. We find that the future success of a variety of biotechnologies in livestock production will likely depend on consumer acceptance of the resulting products. Animal welfare applications may increase consumer acceptance. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 5, 2019 Category: Food Science Source Type: research

Mycotoxins in cereal-based products during 24 years (1983–2017): A global systematic review
Publication date: September 2019Source: Trends in Food Science & Technology, Volume 91Author(s): Amin Mousavi Khaneghah, Yadolah Fakhri, Hadi Hashemi Gahruie, Mehrdad Niakousari, Anderson S. Sant’AnaAbstractBackgroundCereal and cereal-based products are used as an important sources of energy and minerals as well as vitamins in all of the world. However, their contamination with mycotoxins reserved huge concerns due to adverse effects of mycotoxin on human health.Scope and approachThe present research was undertaken to evaluate published studies regarding the identification of mycotoxins zearalenone (ZEN), ochrato...
Source: Trends in Food Science and Technology - July 5, 2019 Category: Food Science Source Type: research

Biology, phytochemical profile and prospects for snake fruit: an antioxidant-rich fruit of South East Asia
Publication date: Available online 2 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Purabi Mazumdar, Howgen Pratama, Su-Ee Lau, Chee How Teo, Jennifer Ann HarikrishnaAbstractBackgroundSnake fruit (Salacca zalacca) is a unique tropical palm that bears fruit, botanically known as drupes, with a leathery and scaly skin that resembles snake scales. A number of studies have demonstrated that the nutritional profile of this fruit is comparable to those of better known fruits like mango, kiwi and apple, owing to its richness in antioxidants, phenolics, vitamins and minerals. Despite immense food and medicinal ...
Source: Trends in Food Science and Technology - July 2, 2019 Category: Food Science Source Type: research

Fructooligosaccharides production from agro-wastes as alternative low-cost source
Publication date: Available online 2 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Orlando de la Rosa, Adriana Carolina Flores-Gallegos, Diana Muñíz-Marquez, Clarisse Nobre, Juan C. Contreras-Esquivel, Cristobal N. AguilarAbstractBackgroundThe prebiotic properties of fructooligosaccharides (FOS) are well documented. The high demand of functional food by the food, pharmaceutical and biotechnology industries have lead researchers to explore new and more feasible processes to produce FOS. Not only economical substrates are being exploited to reduce costs, but also, seeking to attend a global...
Source: Trends in Food Science and Technology - July 2, 2019 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: August 2019Source: Trends in Food Science & Technology, Volume 90Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 2, 2019 Category: Food Science Source Type: research

Soy whey: More than just wastewater from tofu and soy protein isolate industry
Publication date: Available online 28 June 2019Source: Trends in Food Science & TechnologyAuthor(s): Jian-Yong Chua, Shao-Quan LiuAbstractBackgroundSoy whey is a by-product generated from both tofu and soy protein isolate production. This by-product contains a substantial amount of nutrients consisting of proteins, simple sugars, oligosaccharides, minerals, and soy isoflavones. Soy whey is commonly disposed of into the sewage after it is generated, and this pollutes water bodies.Scope and approachResearchers from various countries have explored the valorization of soy whey for value-add or value creation in addition to...
Source: Trends in Food Science and Technology - June 30, 2019 Category: Food Science Source Type: research