Annual review of food science and technology
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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 ... ...
Annual review of food science and technology - Tập 5 Số 1 - Trang 327-349 - 2014
Nutrigenomics and Personalized Diets: What Will They Mean for Food?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 ... ...
Annual review of food science and technology - Tập 2 Số 1 - Trang 97-123 - 2011
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... ...
Annual review of food science and technology - Tập 8 Số 1 - Trang 205-236 - 2017
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... ...
Annual review of food science and technology - Tập 7 Số 1 - Trang 335-352 - 2016
Use of FTIR for Rapid Authentication and Detection of Adulteration of Food 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 characteriza... ...
Annual review of food science and technology - Tập 2 Số 1 - Trang 467-483 - 2011
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... ...
Annual review of food science and technology - 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... ...
Annual review of food science and technology - Tập 2 Số 1 - Trang 203-235 - 2011
Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action 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 es... ...
Annual review of food science and technology - Tập 10 Số 1 - Trang 365-387 - 2019
Improving Mass Transfer to Soften Tissues by Pulsed Electric Fields: Fundamentals and ApplicationsThe 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... ...
Annual review of food science and technology - Tập 3 Số 1 - Trang 263-282 - 2012
The Role of Nutrition for the Aging Population: Implications for Cognition and Alzheimer's DiseaseImproved 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... ...
Annual review of food science and technology - Tập 10 Số 1 - Trang 619-639 - 2019
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