U.S. flag

An official website of the United States government

PubAg

Main content area

You searched for: Journal Comprehensive reviews in food science and food safety Remove constraint Journal: Comprehensive reviews in food science and food safety Publication Year 2021 Remove constraint Publication Year: 2021 Source 2021 v.20 no.2 Remove constraint Source: 2021 v.20 no.2
Start Over

Search

35  Search Results

« Previous | 1 - 20 of 35 |
Number of results to display per page

Search Results

1. Acoustic vibration technology: Toward a promising fruit quality detection method

Author:
Ding, Chengqiao; Feng, Zhe; Wang, Dachen; Cui, Di; Li, Weihao
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1655-1680
ISSN:
1541-4337
Subject:
acoustics; food safety; fruit quality; fruits; posture; prediction; vibration; wastes
Abstract:
... Understanding fruit quality is an effective way to reduce fruit loss and waste by providing proper strategies for fruit processing and management. Various noninvasive technologies have been developed for assessing fruit quality. Among them, acoustic vibration technology has received considerable attention from academics. As the fruit ripens, the physical and biochemical diversities of fruit cell l ...
DOI:
10.1111/1541-4337.12722

2. Active packaging films and edible coatings based on polyphenol‐rich propolis extract: A review

Author:
Yong, Huimin; Liu, Jun
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 2106-2145
ISSN:
1541-4337
Subject:
antioxidants; biopolymers; fish; food industry; food safety; meat; mucilages; propolis; provenance
Abstract:
... The development of active packaging films and edible coatings based on biopolymers and natural bioactive substances has received increasing attention in recent years. Propolis, also called bee glue, is a natural resin substance collected by worker‐bees from the mucilage, gum, and resin of several plants. In food industry, propolis is commonly extracted in solvents to afford polyphenol‐rich extract ...
DOI:
10.1111/1541-4337.12697

3. Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides

Author:
Xue, Lu; Yin, Rongxin; Howell, Kate; Zhang, Pangzhen
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1150-1187
ISSN:
1541-4337
Subject:
; absorption; amino acids; bioactive properties; bioavailability; dietary supplements; digestion; drugs; food safety; hypertension; peptides
Abstract:
... Angiotensin‐I‐converting enzyme (ACE) inhibitory peptides are able to inhibit the activity of ACE, which is the key enzymatic factor mediating systemic hypertension. ACE‐inhibitory peptides can be obtained from edible proteins and have the function of antihypertension. The amino acid sequences and the secondary structures of ACE‐inhibitory peptides determine the inhibitory activities and stability ...
DOI:
10.1111/1541-4337.12711

4. Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review

Author:
Ajeeshkumar, Kizhakkeppurath Kumaran; Aneesh, Peruvazhipurath Appu; Raju, Navaneethan; Suseela, Mathew; Ravishankar, Chandragiri Narayanarao; Benjakul, Soottawat
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1280-1306
ISSN:
1541-4337
Subject:
animals; bioavailability; dietary supplements; encapsulation; food safety; functional foods; ultrasonic treatment
Abstract:
... Liposomes play a significant role in encapsulation of various bioactive compounds (BACs), including functional food ingredients to improve the stability of core. This technology can be used for promoting an effective application in functional food and nutraceuticals. Incorporation of traditional and emerging methods for the developments of liposome for loading BACs resulted in viable and stable li ...
DOI:
10.1111/1541-4337.12725

5. Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation

Author:
Zhang, Yiju; Chen, Xiaoqian; Zhang, Yu
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1422-1456
ISSN:
1541-4337
Subject:
DNA; air; analytical chemistry; biomarkers; carcinogenicity; dietary exposure; food consumption; food safety; human health; humans; metabolism; mutagens; public health; risk; risk assessment; risk management
Abstract:
... Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous in the air, oils, water, and food products we encounter every day. Among these exposures, food consumption is a major route of PAH exposure for nonsmokers. The PAH dietary exposure levels vary among different countries; however, many studies have shown PAH exposure to be highly concerning to human health. The levels of PAH contamination in foo ...
DOI:
10.1111/1541-4337.12705

6. A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

Author:
Dong, YiNing; Karboune, Salwa
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1937-1981
ISSN:
1541-4337
Subject:
breads; flavor; food safety; freshness; lactic acid; lifestyle; shelf life; spoilage; staple foods
Abstract:
... The unequivocal economical and social values of bread as a staple food commodity lead to constant interests in optimizing its postproduction quality and extending its shelf life, which is related to the maintenance and enhancement of flavors and textural properties, and finally, to the delay of microbial spoilage. The latter has been the subject of a multitude of studies and reviews, in which the ...
DOI:
10.1111/1541-4337.12717

7. A review of microbes and chemical contaminants in dairy products in sub‐Saharan Africa

Author:
Akinyemi, Muiz O.; Ayeni, Kolawole I.; Ogunremi, Omotade R.; Adeleke, Rasheed A.; Oguntoyinbo, Folarin A.; Warth, Benedikt; Ezekiel, Chibundu N.
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1188-1220
ISSN:
1541-4337
Subject:
chemical pollutants; diet; exposome; heat stability; human health; issues and policy; metabolites; milk; milk contamination; stakeholders; veterinary drugs; Sub-Saharan Africa
Abstract:
... Animal milk types in sub‐Saharan Africa (SSA) are processed into varieties of products using different traditional methods and are widely consumed by households to support nutritional intake and diet. Dairy products contain several microorganisms, their metabolites, and other chemical compounds, some with health benefits and many others considered as potential health hazards. Consumption of contam ...
DOI:
10.1111/1541-4337.12712

8. Biomedical rationale for acrylamide regulation and methods of detection

Author:
Cantrell, Maranda S.; McDougal, Owen M.
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 2176-2205
ISSN:
1541-4337
Subject:
European Union; Maillard reaction; acrylamides; beverages; blood; carcinogenicity; food safety; human nutrition; laws and regulations; males; potatoes; California
Abstract:
... Acrylamide is the product of the Maillard reaction, which occurs when starchy, asparagine‐rich foods including potato or grain products and coffee are fried, baked, roasted, or heated. Studies in rodents provide evidence that acrylamide is carcinogenic and a male reproductive harmful agent when administered in exceedingly high levels. A 2002 study identified acrylamide in popular consumer food and ...
DOI:
10.1111/1541-4337.12696

9. Colloidal structure of honey and its influence on antibacterial activity

Author:
Brudzynski, Katrina; Sjaarda, Calvin P.
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 2063-2080
ISSN:
1541-4337
Subject:
antibacterial properties; dissociation; dose response; food safety; glucose oxidase; honey; phase transition; separation; viscosity
Abstract:
... Honey colloidal structure emerges as a new trend in research on honey functions since it became recognized as a major factor altering bioactivity of honey compounds. In honey complex matrix, macromolecules self‐associate to colloidal particles at the critical concentration, driven by honey viscosity. Sequestration of macromolecules into colloids changes their activities and affects honey antibacte ...
DOI:
10.1111/1541-4337.12720

10. Comparison of requirements for using health claims on foods in the European Union, the USA, Canada, and Australia/New Zealand

Author:
Kušar, Anita; Žmitek, Katja; Lähteenmäki, Liisa; Raats, Monique M.; Pravst, Igor
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1307-1332
ISSN:
1541-4337
Subject:
European Union; consumer protection; food industry; food safety; health claims; obesity; risk; society; world markets; Australia; Canada; New Zealand
Abstract:
... Nutrition is recognized as one of the leading factors influencing the growing incidence of noncommunicable diseases. Despite society experiencing a global rise in obesity, specific populations remain at risk of nutrient deficiencies. The food industry can use health claims to inform consumers about the health benefits of foods through labeling and the broader promotion of specific food products. A ...
DOI:
10.1111/1541-4337.12716

11. Craft beer: An overview

Author:
Baiano, Antonietta
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1829-1856
ISSN:
1541-4337
Subject:
alcohols; beers; environmental impact; fiscal policy; food safety; income; liquids; markets; shelf life
Abstract:
... The purpose of the work was to provide an overview on craft beer. Details and issues concerning history and legal definition market, fiscal policy, innovation, safety, healthiness, consumer profile, and sustainability are supplied. The term “craft brewery” generally refers to a brewery able to produce low volumes of beer, often made with traditional ingredients—for emulating historic styles—but al ...
DOI:
10.1111/1541-4337.12693

12. Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Author:
Nilsen‐Nygaard, Julie; Fernández, Estefanía Noriega; Radusin, Tanja; Rotabakk, Bjørn Tore; Sarfraz, Jawad; Sharmin, Nusrat; Sivertsvik, Morten; Sone, Izumi; Pettersen, Marit Kvalvåg
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1333-1380
ISSN:
1541-4337
Subject:
alginates; biocompatible materials; biodegradability; cellulose; chitosan; cold; food quality; food safety; food waste; gelatin; polybutylene succinate; polyhydroxyalkanoates; polylactic acid; shelf life; soy protein; starch; ultrasonics; ultraviolet radiation; whey
Abstract:
... Fossil‐based plastic materials are an integral part of modern life. In food packaging, plastics have a highly important function in preserving food quality and safety, ensuring adequate shelf life, and thereby contributing to limiting food waste. Meanwhile, the global stream of plastics into the oceans is increasing exponentially, triggering worldwide concerns for the environment. There is an urge ...
DOI:
10.1111/1541-4337.12715

13. Determination of antibiotics in meat samples using analytical methodologies: A review

Author:
Moga, Ancuta; Vergara‐Barberán, María; Lerma‐García, María Jesús; Carrasco‐Correa, Enrique Javier; Herrero‐Martínez, José Manuel; Simó‐Alfonso, Ernesto Francisco
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1681-1716
ISSN:
1541-4337
Subject:
analytical chemistry; animal growth; antibiotics; food safety; human health; humans; meat; risk; veterinary medicine
Abstract:
... Antibiotics are widely used to prevent or treat some diseases in human and veterinary medicine and also as animal growth promoters. The presence of these compounds in foods derived from food‐producing animals can be a risk for human health. Consequently, regulatory agencies have set maximum residue limits for antibiotics in food samples. Therefore, the development of novel methodologies for its de ...
DOI:
10.1111/1541-4337.12702

14. Dietary pectic substances enhance gut health by its polycomponent: A review

Author:
Wu, Dongmei; Ye, Xingqian; Linhardt, Robert J.; Liu, Xuwei; Zhu, Kai; Yu, Chengxiao; Ding, Tian; Liu, Donghong; He, Qiaojun; Chen, Shiguo
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 2015-2039
ISSN:
1541-4337
Subject:
adhesion; cell walls; chemical composition; diet therapy; digestive system; food safety; homeostasis; immune system; inflammation; inflammatory bowel disease; intestinal microorganisms; molecular weight; pathogens; polygalacturonic acid; sugars
Abstract:
... Pectic substances, one of the cell wall polysaccharides, exist widespread in vegetables and fruits. A surge of recent research has revealed that pectic substances can inhibit gut inflammation and relieve inflammatory bowel disease symptoms. However, physiological functions of pectins are strongly structure dependent. Pectic substances are essentially heteropolysaccharides composed of homogalacturo ...
DOI:
10.1111/1541-4337.12723

15. Emerging forward osmosis and membrane distillation for liquid food concentration: A review

Author:
Pei, Jianfei; Gao, Shanshan; Sarp, Sarper; Wang, Haihua; Chen, Xiaonan; Yu, Jin; Yue, Tianli; Youravong, Wirote; Li, Zhenyu
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1910-1936
ISSN:
1541-4337
Subject:
distillation; economic analysis; food composition; food industry; food safety; liquids; osmosis
Abstract:
... As emerging membrane technologies, forward osmosis (FO) and membrane distillation (MD), which work with novel driving forces, show great potential for liquid food concentration, owing to their low fouling propensity and great driving force. In the last decades, they have attracted the attention of food industry scientists in global scope. However, discussions of the FO and MD in liquid food concen ...
DOI:
10.1111/1541-4337.12691

16. High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms

Author:
Yang, Peiqing; Rao, Lei; Zhao, Liang; Wu, Xiaomeng; Wang, Yongtao; Liao, Xiaojun
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1800-1828
ISSN:
1541-4337
Subject:
additive effect; anti-infective agents; bacteriocins; carbon dioxide; chitosan; electric field; endolysin; food quality; food safety; lactic acid; lactoferrin; pH; peroxidase; photocatalysis; temperature; ultrafiltration; ultrasonics
Abstract:
... High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure microbial safety to some extent without compromising food quality. However, for vegetative microorganisms, the existence of pressure‐resistant subpopulations, the revival of sublethal injury (SLI) state cells, and the resuscitation of viable but nonculturable (VBNC) state cells may constitute potential food safet ...
DOI:
10.1111/1541-4337.12724

17. Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions

Author:
Moniente, Marta; García‐Gonzalo, Diego; Ontañón, Ignacio; Pagán, Rafael; Botello‐Morte, Laura
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1481-1523
ISSN:
1541-4337
Subject:
cardiac arrest; fermented milk; food safety; histamine; ingestion; lactic acid; metabolism; poisoning; public health; spoilage
Abstract:
... Histamine poisoning is a significant public health and safety concern. Intoxication from ingestion of food containing high amounts of histamine may cause mild or severe symptoms that can even culminate in cardiac arrest. Nonetheless, although histamine levels in dairy products are not subject to any regulation, important outbreaks and severe adverse health effects have been reported due to intake ...
DOI:
10.1111/1541-4337.12704

18. Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review

Author:
Gharibzahedi, Seyed Mohammad Taghi; Smith, Brennan
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1250-1279
ISSN:
1541-4337
Subject:
absorption; bioactive compounds; bioavailability; carotenoids; crosslinking; dietary supplements; digestive tract; food safety; health promotion; homogenization; hydrophilicity; hydrophobicity; iron; microencapsulation; nanocapsules; peas; phytases; probiotics; storage quality; thermal stability
Abstract:
... Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs‐based microcapsules loaded with active ingredients can thus develop to be embedded into ...
DOI:
10.1111/1541-4337.12699

19. Meat analogs: Protein restructuring during thermomechanical processing

Author:
Beniwal, Akashdeep Singh; Singh, Jaspreet; Kaur, Lovedeep; Hardacre, Allan; Singh, Harjinder
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1221-1249
ISSN:
1541-4337
Subject:
air; diet; food industry; food safety; food security; meat; meat production; pH; polysaccharides; sensory properties; temperature; texture
Abstract:
... Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure. Current understanding in the science of food structuring has enabled the utilization of alternative or nonmeat protein ingredien ...
DOI:
10.1111/1541-4337.12721

20. Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Author:
Yun, Pheakdey; Devahastin, Sakamon; Chiewchan, Naphaporn
Source:
Comprehensive reviews in food science and food safety 2021 v.20 no.2 pp. 1768-1799
ISSN:
1541-4337
Subject:
biopolymers; encapsulation; food safety; gelation; peptides; probiotics; solidification; thermosensitivity
Abstract:
... Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat‐sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different microstructur ...
DOI:
10.1111/1541-4337.12701