Annual review of food science and technology
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Phage Therapy in the Food Industry
Annual review of food science and technology - 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...
Nutrigenomics and Personalized Diets: What Will They Mean for Food?
Annual review of food science and technology - Tập 2 Số 1 - Trang 97-123 - 2011
The modern food system feeds six billion people with remarkable diversity,
safety, and nutrition. Yet, the current rise in diet-related diseases is
compromising health and devaluing many aspects of modern agriculture. Steps to
increase the nutritional quality of individual foods will assist in
personalizing health and in guiding individuals to achieve superior health.
Nutrigenomics is the scientif...
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
Annual review of food science and technology - 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...
Food Antioxidants: Chemical Insights at the Molecular Level
Annual review of food science and technology - 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...
Use of FTIR for Rapid Authentication and Detection of Adulteration of Food
Annual review of food science and technology - Tập 2 Số 1 - Trang 467-483 - 2011
Fourier transform infrared (FTIR) spectroscopy is an appealing technology for
the food industry because simple, rapid, and nondestructive measurements of
chemical and physical components can be obtained. Advances in FTIR
instrumentation combined with the development of powerful multivariate data
analysis methods make this technology ideal for large volume, rapid screening
and characterization of m...
Edible Packaging Materials
Annual review of food science and technology - 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
Annual review of food science and technology - 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...
Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action
Annual review of food science and technology - Tập 10 Số 1 - Trang 365-387 - 2019
The consumer preference for clean-label products is requiring the food industry
to reformulate their products by replacing artificial additives with natural
alternatives. Essential oils are natural antimicrobials isolated from plant
sources that have the potential to combat many foodborne pathogens and spoilage
organisms. This review begins by discussing the antimicrobial properties of
essential o...
Improving Mass Transfer to Soften Tissues by Pulsed Electric Fields: Fundamentals and Applications
Annual review of food science and technology - Tập 3 Số 1 - Trang 263-282 - 2012
The mass transfer phenomenon occurs in many operations of the food industry with
the purpose of obtaining a given substance of interest, removing water from
foods, or introducing a given substance into the food matrix. Pretreatments that
modify the permeability of the cell membranes, such as grinding, heating, or
enzymatic treatment, enhance the mass transfer. However, these techniques may
require...
The Role of Nutrition for the Aging Population: Implications for Cognition and Alzheimer's Disease
Annual review of food science and technology - Tập 10 Số 1 - Trang 619-639 - 2019
Improved life expectancy worldwide has resulted in a significant increase in
age-related diseases. Dementia is one of the fastest growing age-related
diseases, with 75 million adults globally projected to develop the condition by
2030. Alzheimer's disease (AD) is the most common form of dementia and
represents the most significant stage of cognitive decline. With no cure
identified to date for AD,...
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