Annual review of food science and technology
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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
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
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
Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification Cereal brans and grain endosperm cell walls are key dietary sources of different types of arabinoxylan. Arabinoxylan is the main group of hemicellulosic polysaccharides that are present in the cell walls of monocot grass crops and hence in cereal grains. The arabinoxylan polysaccharides consist of a backbone of β-(1→4)-linked xylopyranosyl residues, which carry arabinofuranosyl moieties, ... ...
Annual review of food science and technology - Tập 12 Số 1 - Trang 331-354 - 2021
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... ...
Annual review of food science and technology - 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... ...
Annual review of food science and technology - Tập 3 Số 1 - Trang 469-492 - 2012
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... ...
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
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... ...
Annual review of food science and technology - Tập 5 Số 1 - Trang 215-238 - 2014
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
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