Annual review of food science and technology
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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
Annual review of food science and technology - Tập 2 Số 1 - Trang 203-235 - 2011
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
Annual review of food science and technology - 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
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... ... hiện toàn bộ
Annual review of food science and technology - Tập 10 Số 1 - Trang 365-387 - 2019
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
Annual review of food science and technology - Tập 7 Số 1 - Trang 335-352 - 2016
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
Annual review of food science and technology - Tập 4 Số 1 - Trang 79-99 - 2013
Modern Supercritical Fluid Technology for Food ApplicationsThis review provides an update on the use of supercritical fluid (SCF) technology as applied to food-based materials. It advocates the use of the solubility parameter theory (SPT) for rationalizing the results obtained when employing sub- and supercritical media to food and nutrient-bearing materials and for optimizing processing conditions. Total extraction and fractionation of foodstuffs... ... hiện toàn bộ
Annual review of food science and technology - Tập 5 Số 1 - Trang 215-238 - 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 ... ... hiện toàn bộ
Annual review of food science and technology - Tập 2 Số 1 - Trang 97-123 - 2011
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
Annual review of food science and technology - Tập 3 Số 1 - Trang 469-492 - 2012
Skin Health from the Inside OutThe skin is the main interface between the body and the environment, providing a biological barrier against an array of chemical and physical pollutants (e.g., ultraviolet light, ozone, etc.). Exposure of the skin to these outdoor stressors generates reactive oxygen species (ROS), which can overwhelm the skin's endogenous defense systems (e.g., catalase, vitamins C and E, etc.), resulting ... ... hiện toàn bộ
Annual review of food science and technology - Tập 11 Số 1 - Trang 235-254 - 2020
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
Annual review of food science and technology - Tập 5 Số 1 - Trang 327-349 - 2014
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