Annual review of food science and technology
SCIE-ISI SCOPUS (2010-2024)
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
Tập 1 Số 1 - Trang 163-187 - 2010
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
chúng trong...
#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
Tập 9 Số 1 - Trang 345-381 - 2018
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 the
stru...
Myoglobin Chemistry and Meat Color
Tập 4 Số 1 - Trang 79-99 - 2013
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
chemistry of myo...
Public Health Impacts of Foodborne Mycotoxins
Tập 5 Số 1 - Trang 351-372 - 2014
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)
and other ...
Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products
Tập 3 Số 1 - Trang 469-492 - 2012
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 through cr...
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
Tập 8 Số 1 - Trang 205-236 - 2017
Consumer 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 application in t...
Edible Packaging Materials
Tập 1 Số 1 - Trang 415-448 - 2010
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
control-releas...
Emerging Technologies in Food Processing
Tập 2 Số 1 - Trang 203-235 - 2011
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
constituents. Cur...
Food Antioxidants: Chemical Insights at the Molecular Level
Tập 7 Số 1 - Trang 335-352 - 2016
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 transfer
entha...
Phage Therapy in the Food Industry
Tập 5 Số 1 - Trang 327-349 - 2014
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 are extre...