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Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-16 Zichao Wang, Yi Zheng, Xueyan Zhou, Xueqin Wang, Xirui Liu, Qiong Wang, Renyong Zhao, Minjie Gao, Zhitao Li, Yingjie Feng, Yongming Xu, Na Li, Minwei Xu, Qi Sun, Qi Wang, Jinchu Yang, Lemei An
Polysaccharides are important nutritional and functional elements, especially those from edible plants and fungi. However, bioactivities of plant and fungal polysaccharides are usually low, and they cannot meet actual needs. Apart from physical, chemical, and enzymatic modifications, microbial fermentation is also a safe, green, promising, and preferred strategy. As a probiotic with long application
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Progress in nanomaterials-based fluorescent assays of microcystins in seafood and aquaculture supply chains Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-16 Fengjiao He, Chao Nie, Sha Liu, Guojian Wu, Yizhong Shen, Nannan Qiu, Yongning Wu, Xin Liu
Microcystins (MCs) is toxic substances that may affect the safety and quality of seafood and aquatic products through water contamination, thus posing a potential threat to both human health and the ecosystem. When MCs exists in water, it can lead to contamination of aquatic plants and animals, which can affect other organisms in the food chain. Therefore, monitoring and controlling the level of MCs
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Large language models in food science: Innovations, applications, and future Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-16 Peihua Ma, Shawn Tsai, Yiyang He, Xiaoxue Jia, Dongyang Zhen, Ning Yu, Qin Wang, Jaspreet K.C. Ahuja, Cheng-I Wei
Large Language Models (LLMs) are increasingly significant in food science, transforming areas such as recipe development, nutritional analysis, food safety, and supply chain management. These models bring sophisticated decision-making, predictive analytics, and natural language processing capabilities to various aspects of food science. The review focuses on the application of LLMs in enhancing food
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Lab in a cell: A bioautomated and biointegrated whole-cell biosensing platform for food hazards analysis Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-13 Liangshu Hu, Hongfei Su, Shijing Chen, Xiaolin Chen, Mingzhang Guo, Huilin Liu, Huijuan Yang, Baoguo Sun
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Early warning technologies for mycotoxins in grains and oilseeds: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-11 Jiayun Fu, Xiaofeng Yue, Qi Zhang, Peiwu Li
Grains and oilseeds are essential basic foods in human life. However, some of these products are susceptible to contamination by mycotoxins, posing significant threats to economic development and human health. Early warning technologies can help detect potential toxin contamination in agricultural products, enabling timely prevention and control measures to ensure their safety. This article provides
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Paper-based lab-on-a-chip devices for detection of agri-food contamination Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-04 Ashish Kapoor, Sharmiladevi Ramamoorthy, Anandhakumar Sundaramurthy, Vijay Vaishampayan, Adithya Sridhar, Sivasamy Balasubramanian, Muthamilselvi Ponnuchamy
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Construction of efficient carotenoid delivery vehicles based on the intestinal epithelial transport pathway: Current applications and future trends Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-29 Xuan Peng, Dan Li, Yixiang Liu
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Unlocking the potential of future version 3D food products with next generation microalgae blue protein integration: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-29 Bhawna Bisht, J. P. Shabaaz Begum, Alexey A. Dmitriev, Anna Kurbatova, Narpinder Singh, Katsuyoshi Nishinari, Manisha Nanda, Sanjay Kumar, Mikhail S. Vlaskin, Vinod Kumar
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Advancements in nanozyme-enhanced lateral flow assay platforms for precision in food authentication Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-28 Qianyi Wu, Mohammed Kamruzzaman
Analytical methods play a crucial role in verifying the authenticity of food products to ensure consumer safety, prevent fraud, and maintain regulatory compliance in the global food industry. However, conventional methods such as DNA testing, spectroscopy, and chromatography, heavily reliant on laboratory settings, have posed significant challenges in food authentication detection. The recent integration
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The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-28 Yao Feng, Hongwei Cao, Hongdong Song, Kai Huang, Yu Zhang, Ying Zhang, Sen Li, Yingjie Li, Jun Lu, Xiao Guan
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Current advances in membrane processing of wines: A comprehensive review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-27 Youssef El Rayess, Roberto Castro-Muñoz, Alfredo Cassano
Membrane-based operations, especially pressure-driven membrane operations, are today well-established procedures for various applications in the wine industry thanks to their intrinsic properties and undoubted advantages over traditional methods. Emerging membrane processes, such as pervaporation, electrodialysis and osmotic distillation, forward osmosis, membrane contactors, offer new and interesting
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Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-26 Jessie King, Sze Ying Leong, Marbie Alpos, Courtney Johnson, Stephanie McLeod, Mei Peng, Kevin Sutton, Indrawati Oey
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Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-26 Qinzhi Wang, Kuan Chang, Qingli Yang, Wei Wu
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Harnessing animal waste proteins for eco-friendly packaging films: A sustainable approach towards SDG-12 Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-26 Tamanna Sharma, Gurkirat Kaur, Arashdeep Singh, Prabhjot Kaur, B.N. Dar
The traditional reliance on plastic as the principal packaging material for food poses important problems in the context of promoting sustainable development objectives, particularly SDG-12, which focuses on responsible consumption and production. Despite its cost-effectiveness and durability, research suggests that the non-biodegradable nature of plastic, stemming from robust carbon bonds in condensation
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Novel analysis of food processes by terahertz spectral imaging: A review of recent research findings Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-25 Ying Fu, Yuqiao Ren, Da-Wen Sun
Process analysis is an important step for online food quality control during food processing. Among the emerging non-destructive examination techniques that offer rapid detection, terahertz spectroscopy has attracted attention in analysing food processes based on various quality parameters. Moreover, calibration and chemometric methods are frequently used for spectral data analysis. The system normally
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Emerging technologies to improve plant protein functionality with protein-polyphenol interactions Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-25 Woojeong Kim, Yong Wang, Cordelia Selomulya
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Thermochemical transformation of biowaste for encapsulation technology and enabling a circular economy Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-25 Dimberu G. Atinafu, Ji Yong Choi, Yujin Kang, Jihee Nam, Sumin Kim
Global warming, resource limitations, and rapid industrialization necessitate the development of renewable energy infrastructure. Upcycling waste biomass into high-value materials has also been pursued as a global agenda for environmental waste management and energy applications. Thermal energy storage based on phase-change materials (PCMs) possesses high energy storage capacity and contributes to
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New advances of electrospun starch fibers, encapsulation, and food applications: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-25 Laura Martins Fonseca, Elder Pacheco da Cruz, Rosane Lopes Crizel, Cristina Jansen-Alves, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze
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Impact of air frying on food lipids: Oxidative evidence, current research, and insights into domestic mitigation by natural antioxidants Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-25 Vanessa Sales de Oliveira, Dayane Souza Barbosa Viana, Laura Monteiro Keller, Marina Tavares Teixeira de Melo, Otilio Fernando Mulandeza, Maria Ivone Martins Jacintho Barbosa, José Lucena Barbosa Júnior, Tatiana Saldanha
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Green extraction technologies: A path to the Amazon bioeconomy development Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-25 Lucas Cantão Freitas, Rogério Willian Silva dos Santos, Felipe Richter Reis, Charles Windson Isidoro Haminiuk, Marcos Lúcio Corazza, Maria Lucia Masson
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Metabolomics as a critical tool for deeper understanding of pickled foods: From biomarker discovery to nutrition function Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-25 Chenna Di, Wei Jia
Pickling, as an ancient culinary technique (predate to 2400 BCE), protected food in brine and/or sugar, which caused metabolites to undergo a series of chemical changes and slowly changing raw materials’ structure to bring beneficial or harmful influences. Metabolomics was a systematic analysis of small metabolites in pickles, which provided opportunities to comprehensively investigate quality, safety
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Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-24 Qi Tang, Yrjö H. Roos, Song Miao
As concern regarding human health, environmental increases, and the need for sustainable food supplies rises, plant proteins are gaining increasingly popularity as alternatives to dairy proteins. The substantial disparity in structural properties and gelation mechanisms between plant proteins and dairy proteins, along with a lack of comprehensive and systematic understanding of their underlying mechanisms
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Review: Bacterially produced vitamin K2 and its potential to generate health benefits in humans Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-24 Francesco Bonaldo, Frédéric Leroy
Several bacterial species associated with the human gut and with fermented foods produce menaquinones (MK-n; vitamin K2) as part of their energy metabolism. Given that MK-n offer multiple health benefits to humans, research into this topic is of increasing interest. To outline the current understanding of bacterial MK-n production and how it relates to the gut microbiota, food fermentation, the production
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Novel foods/feeds and novel frauds: The case of edible insects Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-24 Andrea Fuso, Giulia Leni, Barbara Prandi, Veronica Lolli, Augusta Caligiani
Novel foods demand in EU is increasing, and their consumption is expected to grow in the next years. This increased use enhances the risk of misidentification and counterfeiting. In this review, the vulnerability to frauds of the incoming edible insect value chain was analysed. The starting point was the regulatory framework in the EU scenario, which encompasses the authorized species for food and/or
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Research and application of MOFs-derived porous carbon materials in food safety detection: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-24 Yuqing Zheng, Jiahao Wang, Hongkai Huang, Ya Ma, Xiaojuan Zhao
In recent years, the continuous emergence of drug residues, additives, heavy metal hazards, microbial pollution and other problems in food have made people's lives and health face serious challenges, and people's attention to food safety is also increasing. Convenient, rapid, efficient and accurate detection and monitoring of toxic and harmful ingredients in food, timely report and early warning are
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Advancement of foodomics techniques for honey botanical origins authentication: Past decade (2013–2023) and future perspectives Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-22 Na Li, Mei Song, Hongxia Li, Zhaolong Liu, Ao Jiang, Yaning Lang, Lanzhen Chen
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Bacterial single cell protein (BSCP): A sustainable protein source from methylobacterium species Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-22 Marttin Paulraj Gundupalli, Sara Ansari, Jaquelinne Pires Vital da Costa, Feng Qiu, Jay Anderson, Marty Luckert, David C. Bressler
Single Cell Protein (SCP) is a potential replacement for traditional protein sources in both food and feed. This review specifically focuses on SCP produced by bacteria, emphasizing its unique advantages such as rapid growth, high protein content, efficient manufacturing, genetic flexibility, and thorough strain characterization. Notably, among other microorganisms, Methylobacterium species have recently
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A sweet-tangy solution to obesity: Evaluating the efficacy and mechanisms of stingless bee honey and its potential clinical applications Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-21 Mohd Fadzelly Abu Bakar
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Hollow salt for sodium reduction in foods: Mechanisms, influence factors, applications and challenges Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-21 Ming He, Mingqian Tan
Long-term consumption of high-sodium diets poses a significant threat to human health, with current global sodium intake vastly exceeding the WHO's recommended limit of 2 g/day. The escalating consumer demand for low-sodium foods has spurred research efforts aimed at reducing sodium content in food products. Hollow salt emerges as a promising method for sodium reduction, particularly in low-moisture
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Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-21 Panpan Liu, Lin Feng, Jia Chen, Shengpeng Wang, Xueping Wang, Yanna Han, Mengjun Ma, Zhonghua Liu, Pengcheng Zheng
Qingzhuan tea (QZT) is classified as compressed dark tea and has been an essential daily commodity for ethnic minority communities in China's border areas. It boasts unique flavor characteristics and health benefits, captivating the attention of consumers both domestically and internationally. However, the QZT industry's historical closed nature and lengthy processing cycle have impeded a comprehensive
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Anti-osteoporosis effects and underpinning mechanisms of food-derived bioactive peptides: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-18 Yan Zhang, Zhaojun Zheng, Yuanfa Liu
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A review of nanophotonic structures in optofluidic biosensors for food safety and analysis Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-18 Sehrish Bilal, Aqsa Tariq, Shaista Ijaz Khan, Maham Liaqat, Silvana Andreescu, Hongxia Zhang, Akhtar Hayat
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Elicitation and disinfection during sprout production using ultraviolet radiation and hydrogen peroxide: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-16 Ming-Hsun Shen, Rakesh K. Singh
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Phenolic profiling for geographical and varietal authentication of extra virgin olive oil Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-16 Francesca Blasi, Federica Ianni, Lina Cossignani
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Research progress in the preparation and structure-activity relationship of bioactive peptides derived from aquatic foods Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-16 Zhenjie Mao, Hong Jiang, Jianan Sun, Yuanhui Zhao, Xin Gao, Xiangzhao Mao
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Blue source-based food alternative proteins: Exploring aquatic plant-based and cell-based sources for sustainable nutrition Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-16 Yue Li, Ning Xiang, Yuyan Zhu, Ming Yang, Chenchen Shi, Yunan Tang, Weijun Sun, Kuichuan Sheng, Donghong Liu, Ximing Zhang
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Chemometrics as an efficient tool for food authentication: Golden pillars for building reliable models Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-16 Oxana Ye. Rodionova, Paolo Oliveri, Cristina Malegori, Alexey L. Pomerantsev
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Ions on the move: The combination of ion mobility and food metabolomics Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-15 Francisco José Díaz-Galiano, María Murcia-Morales, Víctor Cutillas, Amadeo R. Fernández-Alba
The application of ion mobility coupled with mass spectrometry in food metabolomics has become increasingly popular since 2014, although it is still a niche combination in the field of food metabolomics and authentication. This growth can be attributed to its unique capability of offering detailed molecular analysis, which is crucial for accurate identification and quantification of compounds in complex
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Dairy products authentication with biomarkers: A comprehensive critical review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-14 Eman Shawky, Lutfun Nahar, Sarah M. Nassief, Satyajit D. Sarker, Reham S. Ibrahim
This review highlights the critical need for innovative biomarkers in authenticating milk and its derivatives to ensure quality, authenticity and safety in the food industry. The limitations of traditional methods in detecting sophisticated adulteration techniques underscore the urgency for advanced solutions. The review explores biomarker discovery as a promising avenue, utilizing specific molecular
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Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-13 Mingming Zhong, Yufan Sun, Abdul Qayum, Qiufang Liang, Abdur Rehman, Renyou Gan, Haile Ma, Xiaofeng Ren
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Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-12 Adela Cristina Martinez Urango, Maria Angela A. Meireles, Eric Keven Silva
Modifying proteins through the Maillard reaction has garnered significant attention from researchers. The amino group of a protein and the carbonyl group of a carbohydrate covalently interact, forming conjugates. The production of conjugates is compelling due to the improvement of protein properties, such as emulsification, solubilization, foam formation ability, antioxidant capacity, kinetic stability
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Proven traceability strategies using chemometrics for organic food authenticity Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-12 Julián Lozano-Castellón, Emily P. Laveriano-Santos, Mohamed M. Abuhabib, Carola Pozzoli, Maria Pérez, Anna Vallverdú-Queralt, Rosa M. Lamuela-Raventós
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Recent advances in the applications of Lactobacillus helveticus in the fermentation of plant-based beverages: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-11 Jinling Zhao, Xiangquan Zeng, Yu Xi, Jian Li
As a member of lactic acid bacteria, ( exhibits a high protein hydrolysis capacity and possesses various probiotic functions. In recent years, the applications of in the fermentation of plant-based beverages have drawn increasing attentions. Therefore, the recent advances in the applications of in the fermentation of fruit juices, vegetable juices, bean milks and cereal beverages are summarized in
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Research progress on improving the freeze-drying resistance of probiotics: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-11 Sitong Ge, Jiarun Han, Qiaoyu Sun, Qingqing Zhou, Zhongdu Ye, Ping Li, Qing Gu
In recent years, as the beneficial effects of probiotics have been gradually discovered, the use of drying methods to stabilize probiotic ingredients has been more deeply applied to food, medicine, and other fields. The probiotic powder obtained by freeze-drying can effectively maintain the viability of probiotics and has good fermentation performance. Freeze-drying of probiotics allows the strain
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New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-11 Wen-Tien Tsai, Chi-Hung Tsai
The food systems accounted for a third of global anthropogenic greenhouse gas (GHG) emissions, which are closely related to food-derived waste generation from the residential sector and the non-residential sectors. In this regard, one need to take actions on food-derived waste management roadmap toward a circular and sustainable society. Therefore, this food-derived waste issue can be aligned with
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Unlocking the potential of odor-induced sugar reduction: an updated review of the underlying mechanisms, substance selections, and technical methodologies Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-10 Lin Zhu, Fei Pan, Felix Stöppelmann, Jiaqi Liang, Dan Qin, Can Xiang, Marina Rigling, Lea Hannemann, Tim Wagner, Youfeng Zhang, Yanyan Zhang
In the context of increasing global health risks, including obesity, diabetes, and cardiovascular diseases, () has emerged as an important supplement to other sugar reduction strategies, offering a promising way to reduce sugar intake. OITE can be used in conjunction with other sugar reduction methods, and unlike some artificial sweeteners, it does not cause unpleasant aftertastes of bitterness and
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Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea) Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-09 Eloisa Bagnulo, Giulia Strocchi, Carlo Bicchi, Erica Liberto
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Special chemical reactions combined with SERS techniques for improving detection of trace and Raman-inactive food contaminants: Principles and applications Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-08 Hongbin Pu, Qihong Ouyang, Da-Wen Sun
As a fingerprint-type recognition technique, surface-enhanced Raman spectroscopy (SERS) possessing the superior properties of rapid, ultrasensitive, multiplexed, non-destructive and portable natures is a more optimal spectroscopy candidate for quick food safety analysis. However, the majority of target contaminants in foods are Raman inactive with small Raman scattering cross-section or slow affinity
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Research progress on the prevention of tumor by fungal polysaccharides Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-07 Wenbin Yu, Yufei Zhang, Lihua Yao, Jiahua Peng, Yayi Tu, Bin He
Tumor has been considered as a serious public health concern and a prominent contributing factor to the prevalence of cancer and global mortality rates. Extensive epidemiological investigations have consistently established a correlation between a high consumption of fungal polysaccharides-rich foods, and a decreased risk of tumorigenesis. Although numerous studies have exemplified the anti-tumor properties
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Future perspective of nanobubble technology in dairy processing applications Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-07 F.N.U. Akshit, Ting Mao, Maneesha S. Mohan
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Nettle (Urtica dioica L.) as a functional bioactive food ingredient: Applications in food products and edible films, characterization, and encapsulation systems Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-06 Mehdi Mohammadian, Zeinab Mehdipour Biregani, Zeinab Hassanloofard, Maryam Salami
Stinging or common nettle ( L.) is an annual plant and has different applications in traditional medicine and human diet as a highly nutritious food. This medicinal herb is considered as a rich source of biologically active compounds. In the present paper, the effect of enriching with nettle on the bio-functional properties of food products such as bakery, dairy, and meat formulations was reviewed
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Exploring the potential of apple (poly)phenols: A systematic review of randomized controlled trials on metabolic diseases prevention Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-06 Toshihiko Shoji, Saeko Masumoto, Tomisato Miura, Yves Desjardins
Emerging evidence underscores the significance of fruits and vegetables in ameliorating metabolic disorders. However, a comprehensive understanding of the specific role of apple (poly)phenols, a major component of apples, in preventing and treating metabolic diseases remains to be fully elucidated. This study aimed to conduct a systematic review of Randomized Controlled Trials (RCTs) investigating
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Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-06 Zhi Cheng, Yue Qiu, Mengyao Bian, Ying He, Shengke Xu, Yan Li, Ishtiaq Ahmad, Yuting Ding, Fei Lyu
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Recent advances in the formation and identification of nanoparticle protein coronas and their effects on the digestion and absorption of polyphenols Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-05 Zhiheng Zhang, Han Jiang, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin, Chao Qiu
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Mitigating eggplant processing waste's environmental impact through functional food developing Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-04 Nina-Nicoleta Lazăr, Gabriela Râpeanu, Cătălina Iticescu
Food wastes and by-products gained global focus due to rising amounts prompting pollution concerns, regardless of the country's development. Circular economy offers a sustainable solution, aiming to prevent, reuse, and recover resources for creating new, health-beneficial products. The paper highlights the underexplored potential of anthocyanins found in the eggplant peel, a topic that has received
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Advances in pretreatment methods for the upcycling of food waste: A sustainable approach Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-01 Narashans Alok Sagar, Meenakshi Pathak, Hansika Sati, Surbhi Agarwal, Sunil Pareek
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Strategies for further stabilization of lipid-based delivery systems with a focus on solidification by spray-drying Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-01 Sara Safaeian Laein, Katarzyna Samborska, Asli Can Karaca, Parisa Mostashari, Zahra Akbarbaglu, Khashayar Sarabandi, Seid Mahdi Jafari
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Advances in technologies to detect histamine in food: Principles, applications, and prospects Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-01 Jie Yu, Yuntao Yue, Jiaran Zhang, Zhixin Jia, Jin Yang
Histamine is a common biogenic amine (BA) that exists in foods, such as seafood, beverages, fermented products and pickled foods. Since histamine is a food allergen, high amounts of histamine can cause food poisoning, and histamine detection is extremely urgent in the field of food safety. With the development of emerging materials and technologies, many new histamine detection methods have been reported
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Coffee: A comprehensive overview of origin, market, and the quality process Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-29 Valdeir Viana Freitas, Larissa Lorrane Rodrigues Borges, Márcia Cristina Teixeira Ribeiro Vidigal, Marcelo Henrique dos Santos, Paulo Cesar Stringheta