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Trends in Food Science and Technology
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8.52
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3805
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Abstract Background The demand for fish and fish products is now higher than ever. However, several problems such as nutrient loading or excessive use of resources can be associated with the intensification of aquaculture systems. Integrated multitrophic aquaculture systems (IMTAs) refer to the co-culture of different species belonging to different trophic levels, and offer a sustainable approach to aquaculture development. In these systems, organic and inorganic extractive species will feed on ...
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Abstract Background Commercial heat sterilization has been used in the food industry for decades to produce safe foods. However, this technology can have potential detrimental effects on the organoleptic and nutritional quality of foods; so numerous innovative technologies have been developed to destroy pathogens potentially present in foods as well as maintaining the sensory properties. Among pathogenic bacteria, L. monocytogenes is of great importance for optimization of advanced technologies....
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Abstract Background The current meta-analysis study was aimed to estimate the potentially toxic elements (PTEs) contamination in cereal grains and their products such as wheat, rice, corn, maize, barley, oat, peas, soybean, cornflakes, and breakfast. Scope and approach The recommended databases, including PubMed, Scopus, and ScienceDirect databases, were investigated to collect data regarding the PTEs contamination in cereal-based products from 1 January 1983 to 30 May 2019. Key findings and con...
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Abstract Background The human taste experience is the result of five basic taste qualities, namely sweet, salty, bitter, sour and umami. Sweet, bitter, and umami are mediated by G protein-coupled receptors (GPCRs), whereas sour and salt are modulated by specialized membrane channels. Taste perception starts with the interaction between a taste-active molecule (substance) and a specialized receptor located on the taste buds at the level of the cell membrane. Once the interaction has occurred, tas...
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Structured abstracts Background Pollution of foodborne microbial biofilms is a serious problem in the food industry. Microorganisms in the biofilms become insensitive to environmental stresses and increase tolerance to antimicrobial agents, therefore, making them extremely hard to be inactivated by conventional methods. Ultrasound-involved emerging strategies offer options for effectively controlling the biofilms formed on either food contact surfaces or real foods. Scope and approach This revie...
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Abstract Background The topic of food safety culture and climate is growing attention from industry, researchers, standards owners and certification bodies. Authors use the terms food safety culture and climate, however, there are no unified definitions to provide clarity on the meaning of these terms. Scope and approach The objective of this study is to analyse the similarities and differences in current definitions and statements of Food Safety Culture and Food Safety Climate, and provide sugg...
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Abstract Background The physicochemical characteristics and flavour of coffee are related to the volatile and non-volatile compounds produced during roasting, which reach the coffee cup upon brewing. Scope and approach This review focuses on interpreting the contribution that various parameters have during the coffee extraction process (coffee brewing). Coffee brewing methods and their extraction parameters were analysed in terms of phenomenological explanations and their effect on the physicoch...
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Abstract Background Edible 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 numerous benefits, negati...
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Abstract Background The convergence of food and cosmetics in the beauty industry is a major trend in the recent years, gaining an enormous importance on consumer habits including the diet, the nutritional supplement intake and food-based cosmetics. Scope and approach An overview about the concept of nutricosmetics is here presented, and how food and skin convergence trends the cosmetic industry. Examples of recently developed products are given. Key findings Food ingredients are being included i...
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Abstract Background Phenolic 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 approach Encapsulation is aimed to effectively entrapping and delivering such bioactive ingredients with maintaining their health-p...
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