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Trends in Food Science and Technology
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#1Vemana Gowd (ZJU: Zhejiang University)H-Index: 6
#2Naymul Karim (ZJU: Zhejiang University)H-Index: 2
Last.Wei Chen (ZJU: Zhejiang University)H-Index: 24
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Abstract Background Metabolic syndrome (MetS) is defined as the cluster of metabolic disorders that consist of insulin resistance, hyperglycemia, dyslipidemia, central adiposity, and hypertension, which is associated with metabolic diseases (MD). Gut microbiota (GM) has a profound effect on human metabolism. The composition and function of GM play a critical role in MD, but the mechanisms have not been fully understood yet. Microorganisms that colonize the human gut play a pivotal role in the di...
Abstract Background Asparagus (Asparagus officinalis L.), is a well-known vegetable for its unique flavor, texture and presence of many phytochemicals and desirable physiological functions. More than 200 species of asparagus have been identified, of which, Asparagus officinalis is the only species cultivated commercially as a vegetable. Scope and approach We have comprehensively reviewed the literature on chemical composition and phytochemicals of asparagus, with special attention to phenolic co...
#1Filipa B. Pimentel (University of Porto)H-Index: 10
#2Rita C. Alves (University of Porto)H-Index: 21
Last.M. Beatriz P.P. Oliveira (University of Porto)H-Index: 31
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Abstract Background Macroalgae are a natural source of valuable compounds for different applications. Despite the high protein content (up to 47%) and complete essential amino acid profile in some species, their protein fraction is still relatively underexplored. Besides the potential as alternative protein sources, macroalgae can also provide bioactive peptides and other proteinaceous compounds with biological value. Scope and Approach In this review, data associated with macroalgal nitrogenous...
#1David de Paulo Farias (State University of Campinas)
#2Fábio Fernandes de Araújo (State University of Campinas)
Last.Glaucia Maria Pastore (State University of Campinas)H-Index: 38
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Abstract Background Currently, there is a growing interest in the identification of new molecules that promote health and exhibit potential for technological applications. Prebiotics are functional ingredients naturally occurring in some plant and animal foods that have received considerable attention from the pharmaceutical and food industries due to their positive health effects. With an increasing demand, it is necessary to develop strategies that aim to increase the production of prebiotics ...
#1W.P. Silvestre (UCS: University of Caxias do Sul)
#2N.F. Livinalli (UCS: University of Caxias do Sul)
Last.I.C. Tessaro (UFRGS: Universidade Federal do Rio Grande do Sul)
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Abstract Background Essential oils and their components have wide use in many areas of industry (chemicals, cosmetics, food, and pharmaceuticals), beyond presenting potential to be used to combat agricultural pests and as a component of active packaging, where raw essential oil may be used, or it can undergo a fractioning process to obtain fractions with different compositions with specific properties. However, the process of purification of essential oil components by fractional distillation is...
#1Sílvia M.F. Bessada (University of Porto)H-Index: 3
#2João C.M. Barreira (IPN: Instituto Politécnico Nacional)H-Index: 20
Last.M. Beatriz P.P. Oliveira (University of Porto)H-Index: 31
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Abstract Background Food security is a current major concern. Protein malnutrition, in particular, must be overcome urgently. Simultaneously, food manufacturers are increasingly interested proteins from plant sources. Hence, pulse crops could be exploited as sustainable, climate change resistant and high quality protein sources. Scope and approach Pulses, such as peas, common beans, cowpea, fava beans, chickpea, lentil, or lupin, contain high levels of globulins and albumins, providing around 33...
#1Anthony Fardet (INRA: Institut national de la recherche agronomique)H-Index: 19
#2Edmond Rock (INRA: Institut national de la recherche agronomique)H-Index: 43
Abstract Background The 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 organoleptic properties, i.e., taste,...
#1Sushil Dhital (Monash University, Clayton campus)H-Index: 22
#2Charles S. Brennan (LU: Lincoln University (Pennsylvania))H-Index: 35
Last.Michael J. Gidley (UQ: University of Queensland)H-Index: 70
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Abstract Background Starch 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 approach Whilst the interaction of starch with protein, lipids, and other hydrocolloids during processing is widely reported, t...
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