Comprehensive Reviews in Food Science and Food Safety
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Resistant Starch–A ReviewABSTRACT The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of... ... hiện toàn bộ
Comprehensive Reviews in Food Science and Food Safety - Tập 5 Số 1 - Trang 1-17 - 2006
Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and ProductsABSTRACT: Recently, the focus of scientific investigations has moved from the primary role of food as the source of energy and body‐forming substances to the more subtle action of biologically active food components on human health. There has been an explosion of consumer interest in the active role of food in the well‐being and life prolongation, as well as in the ...
Comprehensive Reviews in Food Science and Food Safety - Tập 9 Số 3 - Trang 292-302 - 2010
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systemsAbstract A shift from animal protein‐ to plant protein‐based foods is crucial in transitioning toward a more sustainable global food system. Among food products typically stabilized by animal proteins, food foams represent a major category. Wheat proteins are ubiquitous and structurally diverse, which offers opportunities for exploiting them for food foam and air–wa... ... hiện toàn bộ
Comprehensive Reviews in Food Science and Food Safety - Tập 22 Số 3 - Trang 1517-1554 - 2023
Dietary advanced glycation end‐products: Perspectives linking food processing with health implicationsAbstract Dietary advanced glycation end products (dAGEs) are complex and heterogeneous compounds derived from nonenzymatic glycation reactions during industrial processing and home cooking. There is mounting evidence showing that dAGEs are closely associated with various chronic diseases, where the absorbed dAGEs fuel the biological AGEs pool to exhibit noxious effe... ... hiện toàn bộ
Comprehensive Reviews in Food Science and Food Safety - Tập 19 Số 5 - Trang 2559-2587 - 2020
Chlorate and Other Oxychlorine Contaminants Within the Dairy Supply ChainAbstract The presence of chlorate in milk and dairy products can arise from the use of chlorinated water and chlorinated detergents for cleaning and sanitation of process equipment at both farm and food processor level. Chlorate and other oxychlorine species have been associated with inhibition of iodine uptake in humans and the formation of methemoglobin, with infa... ... hiện toàn bộ
Comprehensive Reviews in Food Science and Food Safety - Tập 17 Số 6 - Trang 1561-1575 - 2018
Nanomaterial‐based biosensors for sensing key foodborne pathogens: Advances from recent decadesAbstract Foodborne pathogen contamination has become a severe threat to human health. Traditional methods for foodborne pathogen detection have several disadvantages, including long detection time, low sensitivity, and low selectivity. The emergence of multiple excellent nanomaterials enables the construction of novel biosensors for foodborne pathogen detection. Bas... ... hiện toàn bộ
Comprehensive Reviews in Food Science and Food Safety - Tập 19 Số 4 - Trang 1465-1487 - 2020
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safetyAbstract Is phytic acid (IP6) an undesirable constituent for vegetables and foods? This question is getting harder to answer. Phytic acid contributes to mineral/protein deficiency, but also brings about potential physiological benefits. Both the positive and negative effects boil down to the interactions among IP6, metal ions, and biopolymers. In the wake of the boo... ... hiện toàn bộ
Comprehensive Reviews in Food Science and Food Safety - Tập 20 Số 2 - Trang 2081-2105 - 2021
Flavor Chemistry of Cocoa and Cocoa Products—An OverviewAbstract Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate manufacture. Its value and quality are related to unique and complex flavors. Bulk cocoas (Forastero type) exhibit strong basic cocoa notes, whereas fine varieties (Criollo, Nacional... ... hiện toàn bộ
Comprehensive Reviews in Food Science and Food Safety - Tập 15 Số 1 - Trang 73-91 - 2016
Drying dynamics of meat highlighting areas of relevance to dry‐aging of beefAbstract Drying of foods is a processing step, which has a variety of outcomes from improving shelf life and product stability, to reducing weight, or to achieving a targeted product eating quality. Drying is key step in the manufacturing of some dried meat products, such as jerky. It is also a major event that occurs when beef is dry‐aged, where beef is exposed to ... ... hiện toàn bộ
Comprehensive Reviews in Food Science and Food Safety - Tập 20 Số 6 - Trang 5370-5392 - 2021
Alpha‐Lactalbumin: Its Production Technologies and Bioactive PeptidesABSTRACT: Alpha‐lactalbumin (α‐La), a globular protein found in all mammalian milk, has been used as an ingredient in infant formulas. The protein can be isolated from milk using chromatography/gel filtration, membrane separation, enzyme hydrolysis, and precipitation/aggregation technologies. α‐La is appreciated as a source of peptides with antitumor and apoptosis, ...
Comprehensive Reviews in Food Science and Food Safety - Tập 9 Số 2 - Trang 197-212 - 2010
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