Trends in Food Science and Technology
Papers 3701
1 page of 371 pages (3,701 results)
#1Bárbara Tomadoni (CONICET: National Scientific and Technical Research Council)H-Index: 3
#2Cristiane Capello (UFSC: Universidade Federal de Santa Catarina)
Last. Tomy J. Gutiérrez (CONICET: National Scientific and Technical Research Council)H-Index: 18
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Abstract Background The development of advanced food materials necessarily involves the building of well-known and oriented micro- and nanoarchitectures, which are obtained through the self-assembly of food grade (edible) polymers. Scope and approach Keeping this in view, proteins have proven to be more versatile building blocks than carbohydrate polymers for the manufacture of multifaceted and advanced systems for food applications. Key findings and conclusions Proteins from different sources (...
#1Gitishree Das (Dongguk University)H-Index: 9
#2Jayanta Kumar Patra (Dongguk University)H-Index: 16
Last. Han-Seung Shin (Dongguk University)H-Index: 21
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Abstract Background Galangal is highly appreciated for its potential applications in food and medicine. In spite of its usage in food and herbal medicine in countries like Indonesia and Thailand, very limited data is accessible about its potential applications in therapeutics and pharmacology. It has been reported to be utilized in herbal medicines for treatment against diseases like hemorrhoids, abnormal menstruation, abdominal discomfort, and inflammation, among others. Scope and approach The ...
Abstract Background Edible insects are considered as traditional foods in over 100 countries of Asia, Africa, and South America. Apart from this traditional aspect, edible insects are gaining increasing interest as alternative food sources for the increasing world population. Scope and approach The purpose of this research was to give an overview on several aspects of edible insects: nutritional characteristics; physical, chemical, and microbiological hazards; presence of antinutritional substan...
#1Youqiang XuH-Index: 9
#2Yang Zhu (WUR: Wageningen University and Research Centre)H-Index: 22
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Abstract Background Short-chain fatty acids (SCFAs) play important physiological roles in human health. Adverse effects on health are known with a low or excessive concentration of SCFAs although the optimal level of SCFAs in the body is unknown yet. The level of endogenous SCFAs is affected by many factors of which gut bacteria are the most important one. However, how gut bacteria and a dietary intervention affect SCFA balance in the gut still needs to be clarified. Scope and approach In additi...
#1Beatriz GullónH-Index: 16
#2Mohammed Gagaoua (Teagasc)H-Index: 13
Last. José M. LorenzoH-Index: 35
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Abstract Background Meat and meat products have been recently perceived by consumers as unhealthy foods. To avoid this drawback, the reformulation is a feasible approach that allows obtaining custom meat-based products that incorporate compounds with certain beneficial properties for health and remove other attributes considered negative. In this framework, the edible seaweeds have been proposed to offer interesting possibilities in the meat sector to develop functional foods as they are an exce...
#1Francisco J. BarbaH-Index: 40
#2Shahin Roohinejad (Shiraz University of Medical Sciences)H-Index: 20
Last. Nikolai LebovkaH-Index: 42
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Abstract Background Nowadays, electron spin resonance (ESR) is widely used as a powerful, non-destructive and very sensitive technique for the detection of free radicals in food systems. It can be applied for the direct identification of highly reactive oxygen species, organic and inorganic paramagnetic species and screening of food for potential toxicity. Its applications cover investigating food oxidative stability and properties of irradiated foods including fruits and vegetables, meats and f...
#1Fátima Arrutia (University of Nottingham)
#2Eleanor Binner (University of Nottingham)H-Index: 15
Last. Keith W. Waldron (Norwich University)H-Index: 49
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Abstract Background The world's demand for animal protein is expected to double by 2050. The environmental and health concerns about its production and consumption have thus promoted the evaluation of alternative sources. Oilseed press cakes and meals represent a promising alternative, due to high levels of production globally, and because they are naturally rich in high quality protein. Scope and approach This review will provide information on the suitability of obtaining protein from the main...
#1Natalie Kaiser (MSU: Michigan State University)
#2David S. Douches (MSU: Michigan State University)H-Index: 35
Last. Shilpa Swarup (Bayer)
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Abstract Background The process of selecting superior performing plants for food, feed and fiber products dates back more than 10,000 years and has been substantially refined in the last century. While the perceived risks posed by genetically engineered crop plants has been extensively addressed, the extant levels of naturally occurring plant toxins in food crops has received far less attention. Scope and approach This review discusses how conventional breeding practices are used by plant breede...
#1Hadi Atabati (Tehran University of Medical Sciences)
#2Beheshteh Abouhamzeh (Aja University of Medical Sciences)H-Index: 1
Last. Amin Mousavi Khaneghah (State University of Campinas)H-Index: 20
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Abstract Background The consumption of acrylamide through different types of food products can be correlated with cancer risk. In this study, the correlation between high oral intake of acrylamide and breast cancer risk was assessed with the aid of meta-analysis. Scope and approach Some of the databases such as Web of Science, Scopus, PubMed, and Embase were screened to up to September 2019 in order to retrieve the related articles. Therefore, ten articles with 57 studies (data-reports) were inc...
#1Oguz Uncu (İzmir Institute of Technology)H-Index: 2
#2Banu Ozen (İzmir Institute of Technology)H-Index: 21
Abstract Background Consumption and production of olive oils have been increasing steadily worldwide mainly due to proven health benefits and sensorial characteristics of olive oil. At the same time, rising demand makes it harder to protect olive oil genuineness; therefore, inauthentic products have been always a serious problem in olive oil industry. Scope and approach Some minor compounds such as pigments (chlorophylls and carotenoids) including their derivatives pyropheophytins (PPPs), diacyl...
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Food science
Food industry
Food processing