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#1Francisco J. Martí-Quijal (University of Valencia)H-Index: 3
#2Fabienne Remize (University of La Réunion)H-Index: 20
Last.Francisco J. Barba (University of Valencia)H-Index: 40
view all 6 authors...
Fish industry has been growing continuously over the last decades and generates huge amounts of by-products. These by-products come from fish head, skin, bones, thorns and viscera. Part of them are processed for feed, collagen and oil production, and to a lesser extend to produce biofuels and fertilizers, but many other high-value bioactive compounds can be recovered. Fish fermentation, which is traditionally used to increase fish shelf-life, results into the formation of bacteria metabolites of...
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#1Gilberto Vinícius de Melo Pereira (UFPR: Federal University of Paraná)H-Index: 9
#2Alexander da Silva Vale (UFPR: Federal University of Paraná)
Last.Carlos Ricardo Soccol (UFPR: Federal University of Paraná)H-Index: 54
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During coffee processing, lactic acid bacteria (LAB) from multiple ecosystems (water, native soil, air, and plant) find in the cherry pulp a rich environment for their development. They utilize pulp substrate as a source of carbon and nitrogen to produce significant amounts of lactic acid. This natural fermentation is purposely used by coffee growers to promote an efficient removal of the mucilage layer adhering to the fruits, prior to storage and transport of the coffee beans. Besides lactic ac...
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#1Karim C. Piacentini (USP: University of São Paulo)H-Index: 4
#2Larissa S Ferranti (State University of Campinas)
Last.Liliana Oliveira Rocha (State University of Campinas)H-Index: 3
view all 5 authors...
Compared to adults, children and especially infants, have a markedly different physiology. Mainly due to metabolic rates and lower body weight, infants are recognized as a potentially vulnerable subgroup with respect to consumption of mycotoxins. In this review, analysis of the main mycotoxins occurring in food intended for children, such as aflatoxins, ochratoxin A, Fusarium toxins and Alternaria toxins, is presented. Aspects regarding general mechanisms of toxicity, tolerable daily intake and ...
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#1M. Morales-de la Peña (Tec: Monterrey Institute of Technology and Higher Education)H-Index: 8
#2Jorge Welti-Chanes (Tec: Monterrey Institute of Technology and Higher Education)H-Index: 27
Last.Olga Martín-Belloso (University of Lleida)H-Index: 74
view all 3 authors...
The demand for fresh, healthy, convenient and safe foods has prompted the development of nonthermal technologies in the food area. Numerous investigations in high-hydrostatic pressures, pulsed electric fields, ultrasound, ultraviolet light, pulsed light and cold plasma have demonstrated their effectiveness to obtain safe products with high-quality standards compared to conventional processes. The understanding of their mechanisms of action has driven to the definition of critical parameters to a...
2 CitationsSource
#1Daniel Berdejo (University of Zaragoza)H-Index: 4
#2Elisa Pagán (University of Zaragoza)H-Index: 3
Last.Rafael Pagán (University of Zaragoza)H-Index: 40
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This article provides an overview of recent published information on the subject of synergistic lethal effects that emerge from the combination of physical and/or chemical processes applied to enhance food safety. Despite important recent advances in non-thermal technologies, the greatest synergistic lethal effects emerge from combining them with traditional, relatively mild heat treatments. The combined application of antimicrobials has shown that their main constituents interact effectively, a...
3 CitationsSource
#1Flavia Negrete (FDA: Food and Drug Administration)H-Index: 3
#2Hyein Jang (FDA: Food and Drug Administration)H-Index: 2
Last.Gopal R. Gopinath (FDA: Food and Drug Administration)H-Index: 14
view all 17 authors...
Microorganisms express various transmembrane complexes collectively known as efflux pumps that influence their survival under stressful growth conditions. Although efflux pumps are important in resistance to antibiotics, disinfectants, and preservatives, little information about their presence and roles in Cronobacter spp. is available. To better understand the phylogeny, prevalence, and distribution of efflux pumps among strains of Cronobacter spp., whole genome sequencing (WGS) and pan-genomic...
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#1Fábio Rocha-Miranda (University of Minho)
#2Armando Venâncio (University of Minho)H-Index: 30
We would like to acknowledge the Brazilian Health Regulatory Agency — ANVISA for their financial support. This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 — Programa Operacional Regional do Norte.
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#1Shaun MacMahon (CFSAN: Center for Food Safety and Applied Nutrition)H-Index: 8
#2Jessica Beekman (CFSAN: Center for Food Safety and Applied Nutrition)
Methods and survey results for the detection of monochloropropanediol (MCPD) esters and glycidyl esters in infant formula will be reviewed. These process-induced contaminants have been shown to be potentially carcinogenic and/or genotoxic, making their occurrence in foods a potential concern. The presence of MCPD and glycidyl esters in infant formula is of specific concern, due to infants’ low bodyweights and the potential that infant formula is the sole source of nutrition. Methods employing va...
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#1Esther Lima de Paiva (State University of Campinas)H-Index: 3
Last.Adriana Pavesi Arisseto-Bragotto (State University of Campinas)H-Index: 2
view all 3 authors...
Inorganic contaminants, including those commonly known as ‘heavy metals’ (cadmium, arsenic, lead and mercury) and others like aluminum, copper, zinc, and nickel, may be present in baby foods such as infant formulas, cereals, snacks, prepared meals, and jarred fruits and vegetables. Children, babies and toddlers are more vulnerable to these toxic elements due to their immature development and high ‘food intake/body weight’ ratio. The most important adverse effects of inorganic contaminants for in...
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#1Robyn C. Miranda (RU: Rutgers University)H-Index: 2
#2Donald W. Schaffner (RU: Rutgers University)H-Index: 33
Enteric viruses are an important food safety concern and have been associated with many foodborne disease outbreaks. Norovirus and Hepatitis A virus have been implicated in majority of outbreaks; however, other foodborne viruses such as Hepatitis E virus, Sapovirus and Rotavirus can also present a risk to humans. Viral foodborne disease outbreaks have typically been associated with foods served raw including shellfish, fruits and vegetables. The contamination of food by viruses can occur anywher...
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