Annual review of food science and technology
SCIE-ISI SCOPUS (2010-2023)
1941-1413
1941-1421
Mỹ
Cơ quản chủ quản: Annual Reviews Inc. , ANNUAL REVIEWS
Lĩnh vực:
Food Science
Các bài báo tiêu biểu
Anthocyanins: Chất tạo màu tự nhiên với đặc tính tăng cường sức khỏe Dịch bởi AI Anthocyanins là một loại flavonoid có trong các loại trái cây và rau củ, tạo ra màu sắc từ đỏ tươi đến xanh lam cho chúng. Cho đến nay, đã có hơn 635 loại anthocyanins được xác định trong tự nhiên, với sáu loại cốt lõi phổ biến và nhiều kiểu glycosylation và acylation khác nhau. Sự tiêu thụ anthocyanins từ chế độ ăn uống cao hơn so với các flavonoid khác nhờ vào sự phân bố rộng rãi của ch... ... hiện toàn bộ
Tập 1 Số 1 - Trang 163-187 - 2010
#anthocyanins #flavonoids #natural colorants #anti-inflammatory #anti-carcinogenic #cardiovascular prevention #obesity control #diabetes alleviation #antioxidant #bioavailability #plant distribution #health-promoting properties
Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits Omega-3 polyunsaturated fatty acids (PUFAs) include α-linolenic acid (ALA; 18:3 ω-3), stearidonic acid (SDA; 18:4 ω-3), eicosapentaenoic acid (EPA; 20:5 ω-3), docosapentaenoic acid (DPA; 22:5 ω-3), and docosahexaenoic acid (DHA; 22:6 ω-3). In the past few decades, many epidemiological studies have been conducted on the myriad health benefits of omega-3 PUFAs. In this review, we summarized... ... hiện toàn bộ
Tập 9 Số 1 - Trang 345-381 - 2018
Myoglobin Chemistry and Meat Color Consumers rely heavily on fresh meat color as an indicator of wholesomeness at the point of sale, whereas cooked color is exploited as an indicator of doneness at the point of consumption. Deviations from the bright cherry-red color of fresh meat lead to product rejection and revenue loss. Myoglobin is the sarcoplasmic heme protein primarily responsible for the meat color, and the chemist... ... hiện toàn bộ
Tập 4 Số 1 - Trang 79-99 - 2013
Public Health Impacts of Foodborne Mycotoxins Mycotoxins are toxic and carcinogenic metabolites produced by fungi that colonize food crops. The most agriculturally important mycotoxins known today are aflatoxins, which cause liver cancer and have also been implicated in child growth impairment and acute toxicoses; fumonisins, which have been associated with esophageal cancer (EC) and neural tube defects (NTDs); deoxynivalenol (DON) a... ... hiện toàn bộ
Tập 5 Số 1 - Trang 351-372 - 2014
Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products The unique properties of wheat reside primarily in its gluten-forming storage proteins. Their intrinsic viscoelastic behavior is responsible for the characteristics of different wheat-based foods and for the use of wheat gluten proteins in different food products. Wheat-based food processing generally develops and sets the gluten protein network. Heat-induced gluten aggregation proceeds t... ... hiện toàn bộ
Tập 3 Số 1 - Trang 469-492 - 2012
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize EmulsionsConsumer concern about human and environmental health is encouraging food manufacturers to use more natural and sustainable food ingredients. In particular, there is interest in replacing synthetic ingredients with natural ones, and in replacing animal-based ingredients with plant-based ones. This article provides a review of the various types of natural emulsifiers with potential applicat... ... hiện toàn bộ
Tập 8 Số 1 - Trang 205-236 - 2017
Edible Packaging Materials Research groups and the food and pharmaceutical industries recognize edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability, quality, safety, variety, and convenience for consumers. Recent studies have explored the ability of biopolymer-based food packaging materials to carry and contr... ... hiện toàn bộ
Tập 1 Số 1 - Trang 415-448 - 2010
Emerging Technologies in Food Processing High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This review aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constitu... ... hiện toàn bộ
Tập 2 Số 1 - Trang 203-235 - 2011
Food Antioxidants: Chemical Insights at the Molecular Level In this review, we briefly summarize the reliability of the density functional theory (DFT)-based methods to accurately predict the main antioxidant properties and the reaction mechanisms involved in the free radical–scavenging reactions of chemical compounds present in food. The analyzed properties are the bond dissociation energies, in particular those involving OH bonds, electron trans... ... hiện toàn bộ
Tập 7 Số 1 - Trang 335-352 - 2016
Phage Therapy in the Food Industry Despite advances in modern technologies, the food industry is continuously challenged with the threat of microbial contamination. The overuse of antibiotics has further escalated this problem, resulting in the increasing emergence of antibiotic-resistant foodborne pathogens. Efforts to develop new methods for controlling microbial contamination in food and the food processing environment ... ... hiện toàn bộ
Tập 5 Số 1 - Trang 327-349 - 2014