Comprehensive Reviews in Food Science and Food Safety

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Listeria monocytogenes in Aquatic Food Products—A Review
Comprehensive Reviews in Food Science and Food Safety - Tập 13 Số 5 - Trang 798-813 - 2014
Mansooreh Jami, Mahdi Ghanbari, Marija Zunabović­-Pichler, Konrad J. Domig, Wolfgang Kneifel
AbstractWith the increased demand for lightly preserved and/or ready‐to‐eat (RTE) food products, the prevalence of the foodborne pathogen Listeria monocytogenes has increased, which is a public health concern. The goal for this review is to discuss the incidence, epidemiological importance, and contamination routes of L. mono...... hiện toàn bộ
Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety
Comprehensive Reviews in Food Science and Food Safety - Tập 18 Số 2 - Trang 402-424 - 2019
Vinayak Ghate, Weibiao Zhou, Hyun‐Gyun Yuk
AbstractPhotodynamic inactivation is a phenomenon that has the potential to cause microbial inactivation using visible light. It works on the principle that photosensitizers within the microbial cell can be activated using specific wavelengths to trigger a series of cytotoxic reactions. In the last few years, efforts to apply this intervention technology for food s...... hiện toàn bộ
Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer
Comprehensive Reviews in Food Science and Food Safety - Tập 13 Số 5 - Trang 945-977 - 2014
Claire Berton‐Carabin, Marie‐Hélène Ropers, Claude Génot
AbstractMore polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food ma...... hiện toàn bộ
Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability
Comprehensive Reviews in Food Science and Food Safety - Tập 12 Số 5 - Trang 455-467 - 2013
Roman Buckow, Sieh Ng, Stefan Toepfl
AbstractDuring the last decades pulsed electric field (PEF) processing received considerable attention due to its potential to enhance food products or create alternatives to conventional methods in food processing. It is generally acknowledged that PEF processing can deliver safe and chill‐stable fruit juices with fresh‐like sensory and nutritional properties. Rel...... hiện toàn bộ
Kinetic Modeling of Food Quality: A Critical Review
Comprehensive Reviews in Food Science and Food Safety - Tập 7 Số 1 - Trang 144-158 - 2008
M.A.J.S. van Boekel
ABSTRACT: This article discusses the possibilities to study relevant quality aspects of food, such as color, nutrient content, and safety, in a quantitative way via mathematical models. These quality parameters are governed by chemical, biochemical, microbial, and physical changes. It is argued that the modeling of such quality aspects is in fact kinetic modeling. Th...... hiện toàn bộ
Flavor of Cheddar Cheese: A Chemical and Sensory Perspective
Comprehensive Reviews in Food Science and Food Safety - Tập 2 Số 4 - Trang 166-189 - 2003
T. K. Singh, M.A. Drake, Keith R. Cadwallader
ABSTRACTConsiderable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flav...... hiện toàn bộ
The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review
Comprehensive Reviews in Food Science and Food Safety - Tập 14 Số 6 - Trang 705-718 - 2015
Doungla E. Ngouémazong, Stefanie Christiaens, Avi Shpigelman, Ann Van Loey, Marc Hendrickx
AbstractPectin, a plant cell wall polysaccharide, is a natural multifunctional ingredientwhich imparts textural and rheological properties to a wide range of food systems. Up to the last decade, most pectin blank applications stemmed from its gel‐forming ability. Nowadays, pectin is gradually gaining acceptance as an effective emulsifier in numerous food applicatio...... hiện toàn bộ
Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)
Comprehensive Reviews in Food Science and Food Safety - Tập 19 Số 2 - Trang 405-447 - 2020
José Villacís‐Chiriboga, Kathy Elst, John Van Camp, Edwin Vera, Jenny Ruales
AbstractTropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products...... hiện toàn bộ
Oat Beta‐Glucan: Its Role in Health Promotion and Prevention of Diseases
Comprehensive Reviews in Food Science and Food Safety - Tập 11 Số 4 - Trang 355-365 - 2012
Cheickna Daou, Hui Zhang
Abstract:  This article presents an overview of the recent advances into the health promoting potentials of oat β‐glucan. Oat β‐glucan (OβG) consists mainly of the linear polysaccharide (1→3), (1→4)‐β‐D‐glucan and is often called β‐glucan. This soluble oat fiber is able to attenuate blood postprandial glycemic and insulinemic responses, to lower blood total cholester...... hiện toàn bộ
Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing
Comprehensive Reviews in Food Science and Food Safety - Tập 17 Số 3 - Trang 663-677 - 2018
Daniel Granato, Predrag Putnik, Danijela Bursać Kovačević, Jânio Sousa Santos, Verônica Calado, Ramon S. Rocha, Adriano G. Cruz, Basil Jarvis, Oxana Ye. Rodionova, Alexey L. Pomerantsev
AbstractIn the last decade, the use of multivariate statistical techniques developed for analytical chemistry has been adopted widely in food science and technology. Usually, chemometrics is applied when there is a large and complex dataset, in terms of sample numbers, types, and responses. The results are used for authentication of geographical origin, farming sys...... hiện toàn bộ
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