Foods
SCOPUS (2012-2023)SCIE-ISI
2304-8158
Thụy Sĩ
Cơ quản chủ quản: MDPI , Multidisciplinary Digital Publishing Institute (MDPI)
Lĩnh vực:
Food ScienceHealth (social science)MicrobiologyHealth Professions (miscellaneous)Plant Science
Các bài báo tiêu biểu
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable EquilibriumA growing global population, combined with factors such as changing socio-demographics, will place increased pressure on the world’s resources to provide not only more but also different types of food. Increased demand for animal-based protein in particular is expected to have a negative environmental impact, generating greenhouse gas emissions, requiring more water and more land. Addressi... ... hiện toàn bộ
Tập 6 Số 7 - Trang 53
Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical ApplicationsPrebiotics are a group of nutrients that are degraded by gut microbiota. Their relationship with human overall health has been an area of increasing interest in recent years. They can feed the intestinal microbiota, and their degradation products are short-chain fatty acids that are released into blood circulation, consequently, affecting not only the gastrointestinal tracts but also other... ... hiện toàn bộ
Tập 8 Số 3 - Trang 92
Food Environment Typology: Advancing an Expanded Definition, Framework, and Methodological Approach for Improved Characterization of Wild, Cultivated, and Built Food Environments toward Sustainable DietsThe food environment is a critical place in the food system to implement interventions to support sustainable diets and address the global syndemic of obesity, undernutrition, and climate change, because it contains the total scope of options within which consumers make decisions about which foods to acquire and consume. In this paper, we build on existing definitions of the food environme... ... hiện toàn bộ
Tập 9 Số 4 - Trang 532
Current Insights into Monitoring, Bioaccumulation, and Potential Health Effects of Microplastics Present in the Food ChainMicroplastics (MPs) are considered an emerging issue as environmental pollutants and a potential health threat. This review will focus on recently published data on concentrations in food, possible effects, and monitoring methods. Some data are available on concentrations in seafood (fish, bivalves, and shrimps), water, sugar, salt, and honey, but are lacking for other foods. Bottled water... ... hiện toàn bộ
Tập 9 Số 1 - Trang 72
Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based YogurtsThe aim of this study was to determine the key physicochemical, sensory and quality attributes of plant-based yogurts made from soy, coconut, cashew, almond and hemp, including a dairy benchmark yogurt. The soy, coconut and cashew-based yogurts showed textural parameters comparable to the dairy yogurt, with firmness values of 0.46, 0.44, 0.51 and 0.36 N, respectively. Rheological analysis ... ... hiện toàn bộ
Tập 9 Số 3 - Trang 252
Tác động của các công nghệ chế biến thực phẩm đổi mới đến tính chất vật lý-hoá học, giá trị dinh dưỡng và chất lượng của các loại đồ uống thực vật không chứa sữa Dịch bởi AI Tăng cường độ dị ứng đối với sữa bò, không dung nạp lactose, tỷ lệ mắc bệnh tăng cholesterol máu, cùng với sự lựa chọn thức ăn linh hoạt đã làm tăng thị trường cho các sản phẩm thay thế sữa bò. Các loại đồ uống chiết xuất từ thực vật không chứa sữa là những lựa chọn hữu ích vì sự hiện diện của các thành phần sinh học có lợi cho sức khỏe, thu hút người tiêu dùng ý thức về sức khỏe. Tuy nhiê... ... hiện toàn bộ
Tập 9 Số 3 - Trang 288
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological ChallengesDue to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients ... ... hiện toàn bộ
Tập 10 Số 2 - Trang 316
Geographical Origin Authentication of Agri-Food Products: A ReviewThis study is a systematic literature review of geographical origin authentication by elemental analytical techniques. Authentication and certification of geographic origin of agri-food products is a useful tool toward the protection of the quality for products. The aim of this work was to map the current state of research in the area of agricultural products and food, identifying emerging... ... hiện toàn bộ
Tập 9 Số 4 - Trang 489
Use of Legumes in Extrusion Cooking: A ReviewThe traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing ce... ... hiện toàn bộ
Tập 9 Số 7 - Trang 958
Biosensors for the Detection of Food PathogensFood pathogens frequently cause foodborne diseases. There is a need to rapidly identify the source of the bacteria in order to contain their spread and epidemics. A pre-enrichment culture or a direct culture on agar plate are standard microbiological methods. In this review, we present an update on alternative molecular methods to nucleic acid-based detection for species identification. ... ... hiện toàn bộ
Tập 3 Số 3 - Trang 511-526