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You searched for: Journal Trends in food science & technology Remove constraint Journal: Trends in food science & technology Publication Year 2016 Remove constraint Publication Year: 2016 Source 2016 v.56 Remove constraint Source: 2016 v.56
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1. Conventional spray-drying and future trends for the microencapsulation of fish oil

Author:
Encina, Cristian; Vergara, Cristina; Giménez, Begoña; Oyarzún-Ampuero, Felipe; Robert, Paz
Source:
Trends in food science & technology 2016 v.56 pp. 46-60
ISSN:
0924-2244
Subject:
emulsions; fish; fish oils; foods; human nutrition; humans; microencapsulation; off flavors; omega-3 fatty acids; oxidation; physicochemical properties; polyunsaturated fatty acids; shelf life; spray drying
Abstract:
... Polyunsaturated fatty acids, especially long-chain polyunsaturated omega-3 fatty acids (LCω3-PUFA), are essential in human nutrition because they play an important role in humans and prevent several diseases. Fish oil is a natural source of LCω3-PUFA that can be incorporated into food products. One of the major drawbacks of oils containing a high amount of LCω3-PUFA, such as fish oils, is their hi ...
DOI:
10.1016/j.tifs.2016.07.014

2. Determinants for conducting food safety culture research

Author:
Nyarugwe, Shingai P.; Linnemann, Anita; Hofstede, Gert Jan; Fogliano, Vincenzo; Luning, Pieternel A.
Source:
Trends in food science & technology 2016 v.56 pp. 77-87
ISSN:
0924-2244
Subject:
attitudes and opinions; equipment; food research; food sanitation; leadership; philosophy; risk perception
Abstract:
... Foodborne outbreaks continue to occur regardless of existing food safety measures indicating the shortcomings of these measures to assure food safety. This has led to the recognition of food safety culture as a key contributory factor to the food safety performance of food establishments.The aim of this paper is to identify determinants for conducting food safety culture research, using the system ...
DOI:
10.1016/j.tifs.2016.07.015

3. Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

Author:
Gyawali, Rabin; Ibrahim, Salam A.
Source:
Trends in food science & technology 2016 v.56 pp. 61-76
ISSN:
0924-2244
Subject:
additives; byproducts; dairy industry; hydrocolloids; nutritive value; water holding capacity; whey; yogurt
Abstract:
... Greek yogurt is one of the most popular products in the overall yogurt category and has gained immense popularity due to its higher nutritional values compared to traditional yogurt. Greek yogurt is defined as a strained yogurt in which yogurt is concentrated by removing acidic whey from the solid part. This process creates large volumes of acid whey as by-product that cannot be readily utilized n ...
DOI:
10.1016/j.tifs.2016.07.013
Chorus Open Access:
10.1016/j.tifs.2016.07.013

4. Food drying enhancement by ultrasound – A review

Author:
Musielak, Grzegorz; Mierzwa, Dominik; Kroehnke, Joanna
Source:
Trends in food science & technology 2016 v.56 pp. 126-141
ISSN:
0924-2244
Subject:
agricultural products; air; dryers; drying; energy; heat; industrial applications; product quality; temperature; ultrasonics
Abstract:
... Drying is one of the most popular methods of preserving a wide variety of food and agricultural products. Unfortunately, this unit operation may negatively influence product quality. Moreover, due to the high heat capacity of water, drying is usually a long-lasting and energy-intensive process, thus new drying techniques are continuously being sought.This review presents the current state of art i ...
DOI:
10.1016/j.tifs.2016.08.003

5. Integrated sustainable process design framework for cassava biobased packaging materials: Critical review of current challenges, emerging trends and prospects

Author:
Tumwesigye, K.S.; Oliveira, J.C.; -Gallagher, M.J. Sousa
Source:
Trends in food science & technology 2016 v.56 pp. 103-114
ISSN:
0924-2244
Subject:
bio-packaging; biobased products; biopolymers; cassava; energy costs; environmental impact; packaging materials; process design; starch; sustainable development; sustainable engineering; wastes
Abstract:
... Cassava represents a reasonable share in biobased material development globally. The production of its biopolymer derivatives using conventional techniques/methods is accompanied by significant wastes with potential negative environmental impact. Among the biopolymer derivatives, starch dominates as lone additive in cast matrices with packaging limitations, requiring other biopolymer derivatives, ...
DOI:
10.1016/j.tifs.2016.08.001

6. Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

Author:
Ghorbani Gorji, Sara; Smyth, Heather E.; Sharma, Mary; Fitzgerald, Melissa
Source:
Trends in food science & technology 2016 v.56 pp. 88-102
ISSN:
0924-2244
Subject:
adverse effects; aldehydes; antioxidants; emulsions; free radicals; ingredients; lipid peroxidation; mayonnaise; oils; oxidation; oxidative stability; rancidity; sensory properties; shelf life
Abstract:
... Mayonnaise, a high-oil containing product, is susceptible to oxidation resulting in quality deterioration and the formation of undesirable components such as free radicals and reactive aldehydes. A better understanding of the factors affecting lipid oxidation and ways of retarding oxidation in mayonnaise is essential in order to improve the shelf-life of mayonnaise.This review presents up-to-date ...
DOI:
10.1016/j.tifs.2016.08.002

7. Lycopene: Progress in microbial production

Author:
Hernández-Almanza, Ayerim; Montañez, Julio; Martínez, Guillermo; Aguilar-Jiménez, Alejandro; Contreras-Esquivel, Juan C.; Aguilar, Cristóbal N.
Source:
Trends in food science & technology 2016 v.56 pp. 142-148
ISSN:
0924-2244
Subject:
antioxidants; beta-carotene; bioprocessing; biosynthesis; chronic diseases; color; coronary disease; culture media; economic impact; genetic engineering; lycopene; metabolic engineering; microorganisms; neoplasms; pigments; plants (botany); synthesis; tomatoes
Abstract:
... Carotenoids are an important group of natural and liposoluble pigments found in plants and microorganisms, displaying yellow, orange or red color. They act as membrane-protective antioxidants which efficiently scavenge 1O2. . Lycopene is a red carotenoid with potential in alleviating chronic disease such as some types cancers and coronary heart disease, its production is from vegetable sources (e. ...
DOI:
10.1016/j.tifs.2016.08.013

8. Machine vision system for food grain quality evaluation: A review

Author:
Vithu, P.; Moses, J.A.
Source:
Trends in food science & technology 2016 v.56 pp. 13-20
ISSN:
0924-2244
Subject:
computer vision; consumer acceptance; food grains; grain quality; image analysis; markets; storage quality
Abstract:
... Quality of pre-processed food grains is a critical aspect and a major decider of market acceptability, storage stability, processing quality, and overall consumer acceptance. Among various indices of food grain quality evaluation, physical appearance (including external morphology) provides the foremost assessment on the condition of the grain. Conventional method of grain quality evaluation, visu ...
DOI:
10.1016/j.tifs.2016.07.011

9. Risk-based integrity audits in the food chain – A framework for complex systems

Author:
Kleboth, J.A.; Luning, P.A.; Fogliano, V.
Source:
Trends in food science & technology 2016 v.56 pp. 167-174
ISSN:
0924-2244
Subject:
audits; food chain; food safety; risk analysis
Abstract:
... Food chains have changed dramatically due to technical and demographic changes over the last decades. Although efforts are made to ensure high quality and integrity, food-borne outbreaks and food scandals still happen to an undesired extent.This commentary paper aims to give insight in the current approach in the European food control and audit system, the underestimation of complexity and the rol ...
DOI:
10.1016/j.tifs.2016.07.010

10. Role of food processing in food and nutrition security

Author:
Augustin, Mary Ann; Riley, Malcolm; Stockmann, Regine; Bennett, Louise; Kahl, Andreas; Lockett, Trevor; Osmond, Megan; Sanguansri, Peerasak; Stonehouse, Welma; Zajac, Ian; Cobiac, Lynne
Source:
Trends in food science & technology 2016 v.56 pp. 115-125
ISSN:
0924-2244
Subject:
consumer attitudes; energy; environmental sustainability; food industry; food loss; food processing; food production; health foods; healthy diet; minimally processed foods; natural resources; nutrient content; production technology; shelf life; supply chain
Abstract:
... Food and nutrition security, a major global challenge, relies on the adequate supply of safe, affordable and nutritious fresh and processed foods to all people. The challenge of supplying healthy diets to 9 billion people in 2050 will in part be met through increase in food production. However, reducing food losses throughout the supply chain from production to consumption and sustainable enhancem ...
DOI:
10.1016/j.tifs.2016.08.005

11. Status of nutrition and health claims in Europe by mid 2015

Author:
Verhagen, Hans; van Loveren, Henk
Source:
Trends in food science & technology 2016 v.56 pp. 39-45
ISSN:
0924-2244
Subject:
European Union; antioxidants; attitudes and opinions; bacteria; digestion; food safety; functional foods; growth and development; guidelines; health claims; lactose; minerals; nutrients; nutrition labeling; risk reduction; vitamins; yogurt; Europe
Abstract:
... Functional foods are closely associated with claims on foods. There are two categories of claims on foods: nutrition claims and health claims. Nutrition claims refer to what a food contains and comprise content claims and comparative claims. Health claims refer to what a food does and refer to general function claims, claims related to a reduction of risk of disease and claims related to the growt ...
DOI:
10.1016/j.tifs.2016.07.005

12. Technological benefits of inulin-type fructans application in gluten-free products – A review

Author:
Drabińska, Natalia; Zieliński, Henryk; Krupa-Kozak, Urszula
Source:
Trends in food science & technology 2016 v.56 pp. 149-157
ISSN:
0924-2244
Subject:
additives; celiac disease; dietary fiber; food industry; fructans; gluten-free foods; grains; ingestion; ingredients; minerals; proteins; sensory properties; vitamins; wheat products
Abstract:
... Although cereals are used extensively in food products, ingestion of gluten-containing food has been associated with gluten-related disorders in susceptible individuals. Recently, the gluten-free (GF) products are one of the most dynamically growing branches of the food industry. However, many commercially available GF products provide lower level of proteins, dietary fibre, vitamins and minerals, ...
DOI:
10.1016/j.tifs.2016.08.015

13. The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review

Author:
Wang, Weiyou; Sun, Cuixia; Mao, Like; Ma, Peihua; Liu, Fuguo; Yang, Jie; Gao, Yanxiang
Source:
Trends in food science & technology 2016 v.56 pp. 21-38
ISSN:
0924-2244
Subject:
antioxidants; bioavailability; blood; cholesterol; encapsulation; food processing; heart diseases; heat; human nutrition; humans; hypertension; ingredients; kidneys; liver; metabolism; metal ions; methylation; micelles; mouth; nanoparticles; oxidation; pH; quercetin; small intestine; toxicity; water solubility
Abstract:
... Quercetin, one of the most well-known flavonoids, has been included in human diet for a long history. The use of quercetin has been widely associated with a great number of health benefits, including antioxidant, anti-inflammatory, antiviral and anticancer as well as the function to ease some cardiovascular diseases (i.e., heart disease, hypertension, and high blood cholesterol). However, poor wat ...
DOI:
10.1016/j.tifs.2016.07.004

14. The effects of sublethal doses of essential oils and their constituents on antimicrobial susceptibility and antibiotic resistance among food-related bacteria: A review

Author:
Leite de Souza, Evandro
Source:
Trends in food science & technology 2016 v.56 pp. 1-12
ISSN:
0924-2244
Subject:
anti-infective properties; antibiotic resistance; antibiotics; bacteria; essential oils; food preservation; foods; physiological response; sublethal effects
Abstract:
... Essential oils (EOs) and their individual constituents (ICs) have demonstrated strong and wide-spectrum antimicrobial activities against food-related bacteria. Frequently, the concentrations of EOs or ICs required to inhibit bacteria in foods are higher than those that are organoleptically acceptable, and their use at sublethal concentrations in combination with other preservation technologies has ...
DOI:
10.1016/j.tifs.2016.07.012

15. The meat of affliction: Insects and the future of food as seen in Expo 2015

Author:
Shelomi, Matan
Source:
Trends in food science & technology 2016 v.56 pp. 175-179
ISSN:
0924-2244
Subject:
attitudes and opinions; cuisine; developed countries; diet; ecological footprint; edible insects; foodways; imports; livestock; meat; rearing; risk factors; starvation; Angola; Belgium; Italy; Mexico; Netherlands; Thailand
Abstract:
... Insects are touted as a “food of the future” due to their lower environmental footprint relative to traditional livestock, raising interest in entomophagy as a sustainable diet. As such, they appeared at future-food themed Universal Exposition 2015 in Milan, Italy, in which 145 countries presented their nations’ food culture and contributions to innovative food science and technology.The presence ...
DOI:
10.1016/j.tifs.2016.08.004

16. The role of sugars and sweeteners in food, diet and health: Alternatives for the future

Author:
Edwards, Cathrina H.; Rossi, Megan; Corpe, Christopher P.; Butterworth, Peter J.; Ellis, Peter R.
Source:
Trends in food science & technology 2016 v.56 pp. 158-166
ISSN:
0924-2244
Subject:
Dietary Guidelines; Stevia; adverse effects; aspartame; bioactive compounds; carob; consumer demand; energy intake; energy metabolism; food intake; health care workers; honey; long term effects; maple syrup; nonnutritive sweeteners; nutrients; nutritive value; obesity; polyphenols; sugar content; sugars; sweetness; weight control
Abstract:
... There is currently great interest in reducing the sugar content of foods to control dietary intake and curb obesity rates. Despite a lack of consensus from the scientific literature about the adverse effects of sugars on health, many health professionals and new dietary guidelines place pressure on industry to seek alternative sweetening solutions.We discuss the nutritional characteristics and hea ...
DOI:
10.1016/j.tifs.2016.07.008