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Oxidative stability in edible insects: Where is the knowledge frontier? Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-26 Yago A.A. Bernardo, Carlos A. Conte-Junior
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Incorporation of fish and fishery waste into food formulations: A review with current knowledge Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-26 Nikheel Bhojraj Rathod, Duygu Ağagündüz, Yesim Ozogul, Peerzada Saadat, Anet Režek Jambrak, Joe M. Regenstein, Fatih Ozogul
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Missing information on the link between cell death mechanisms and good eating quality in cultured myofoods Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-26 Peter P. Purslow
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The formation, structure, and physicochemical characteristics of starch-lipid complexes and the impact of ultrasound on their properties: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-26 Zhaoshi Chen, Aijun Hu, Aaysha Ihsan, Jie Zheng
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Hydrogen sulfide in seafood: Formation, hazards, and control Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-23 Jun Yan, Zixuan Zhao, Xinyun Wang, Jing Xie
Seafood is widely distributed and globally-favored “blue food” with increasing growth of market requirement. Nowadays, rising concerns about inherent off-flavors and food quality limit consumer. However, seafood with high protein content is highly susceptible to the production of hydrogen sulfide (HS) by microorganisms and enzymes, which affects the flavor and quality of seafood. Therefore, controlling
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The missing link between shelf life and food waste: are infrared sensing technologies underutilised? Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-23 D. Cozzolino, S. Alagappan, L.C. Hoffman
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Eco-friendly drinking straws: Navigating challenges and innovations Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-23 Yuanpu Liu, Na Li, Xuyang Zhang, Ting Wei, Meng Ma, Qingjie Sun, Man Li, Fengwei Xie
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Understanding the effect of plastic food packaging materials on food flavor: A critical review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-22 Fuqing Bai, Guijie Chen, Yanan Hu, Yuexin Liu, Ruirui Yang, Junsheng Liu, Ruyan Hou, Hongfang Li, Xiaochun Wan, Huimei Cai
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Perspectives on ultra-processed foods as vehicles for food fortification Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-18 Sophia Demekas, Jessica Rigutto-Farebrother
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Prototypes as catalysts for cross-disciplinary collaboration: Viewpoints from applied food research and innovation Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-18 Laura Carraresi, Grethe Iren Borge, Sara Gaber, Mari Øvrum Gaarder, Stine Alm Hersleth, Øydis Ueland, Paula Varela, Antje Gonera
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Is design thinking a support decision approach in different food safety contexts? Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-18 Carolina Bottini Prates, Elke Stedefeldt, Ingrid Campos Miguez Ferreira, Ana Lúcia de Freitas Saccol, Patricia Arruda Scheffer, Renata Zago Diniz Fonseca, Renata de Araujo Ferreira, Liliane Alves Fernandes, Laís Mariano Zanin
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Rice analogues: Processing methods and product quality Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-17 Smriti Chaturvedi, Annamalai Manickavasagan
Rice is one of the staple foods for many people in different parts of the world. However, the nutritional profile of rice lacks in protein content, and white rice is considered as a high glycemic index (GI) carbohydrate-rich food. These low protein levels often become a cause for protein deficiency in people who are dependent on rice as their primary source of energy. Also, the high GI of rice is not
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Market outlook for meat alternatives: Challenges, opportunities, and new developments Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-16 Vincenzina Caputo, Jiayu Sun, Aaron J. Staples, Hannah Taylor
With global protein demand rising and the perceived environmental, health, and animal welfare drawbacks associated with meat production and consumption, there is growing interest in expanding alternative protein markets. The first and second generations of plant-based meat alternatives represent potential alternatives, and other alternatives, such as lab-grown meat, are emerging as prospective outlets
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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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Formation mechanism and inhibition methods of frozen egg yolk gelation: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-15 Jiajia Zhang, Yanqiu Ma
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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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Research progress of dual-mode sensing technology strategy based on SERS and its application in the detection of harmful substances in foods Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-10 Linyuan Liu, Yu Wang, Zhaohui Xue, Bo Peng, Xiaohong Kou, Zhixian Gao
Surface Enhanced Raman Scattering (SERS) technology is a fast and highly sensitive optical detection technique for trace detection in food testing and has been developing rapidly. Meanwhile, the application of dual-mode detection technology in food safety is also maturing, where the combination of two sensing modes not only compensates for the shortcomings of a single sensing mode, but also significantly
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Nanozyme-enabled microfluidic biosensors: A promising tool for on-site food safety analysis Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-10 Xiru Zhang, Danqing Zhu, Xinyan Yang, Chaoxin Man, Yujun Jiang, Qianyu Zhao, Xianlong Zhang
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Recent progresses on emerging biosensing technologies and portable analytical devices for detection of food allergens Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-10 Danqing Zhu, Shiqian Fu, Xiru Zhang, Qianyu Zhao, Xinyan Yang, Chaoxin Man, Yujun Jiang, Ling Guo, Xianlong Zhang
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Unlocking the mystery of Tibetan yak butter and its byproducts: Processing, physicochemical characteristics, functional benefits, and applications Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-09 Guofang Zhang, Jinwei Sun, Jingbo Yang, Xiaoxi Qi, Ramnarain Ramakrishna, Qiming Li, Wengkui Guo, Chun Li, Libo Liu, Peng Du, Wei Yu, Bingcan Chen
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Isothermal nucleic acid amplification based microfluidic “lab-on-a-chip” for the detection of pathogenic bacteria and viruses in agri-foods Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-07 Yuxiao Lu, Jingbin Zhang, Xiaonan Lu, Qian Liu
Food safety is a global health issue. The major causes of foodborne diseases, including bacteria, viruses, parasites, prions, and chemicals in unsafe food, lead to severe outbreaks worldwide annually. Traditional detection technologies such as polymerase chain reaction (PCR) rely on complex thermal apparatus, hindering their applications in novel integrated devices and high-throughput analysis for
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Metabolomics and chemometrics: The next-generation analytical toolkit for the evaluation of food quality and authenticity Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-07 Pascual García-Pérez, Pier Paolo Becchi, Leilei Zhang, Gabriele Rocchetti, Luigi Lucini
The advances in NMR and mass spectrometry metabolomics allows a comprehensive profiling of foods, potentially covering geographical origin, authenticity, quality and integrity issues. However, mining specific effects within the corresponding datasets is challenging due to the presence of a set of interacting factors that finally determine metabolomics signatures. This review provides an overview of
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3D printing of nutritious dysphagia diet: Status and perspectives Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-07 Zhenbin Liu, Xi Chen, Hongbo Li, Bimal Chitrakar, Yucheng Zeng, Liangbin Hu, Haizhen Mo
Because of the increasing elderly swallowing difficulties, 3D printing of dysphagia diet with attractive appearance is becoming an emerging trend. However, the nutritional characteristics, pre- and post-treatment impacts, and evaluation system of 3D printed dysphagia diet have not received sufficient attention, despite their importance. This paper firstly compiled the current publications about 3D
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Enhancing food authentication screening through the integration of chemometrics and ambient ionization mass spectrometry: A comprehensive review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-06 Rodinei Augusti, Ana Carolina Costa Fulgêncio, Henrique Martins Nogueira, Júlia Célia Lima Gomes, Larissa Batista dos Santos, Adriana Nori de Macedo, Brenda Lee Simas Porto, Marcelo Martins Sena, Mariana Ramos Almeida
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Carbon mitigation in agriculture: Pioneering technologies for a sustainable food system Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-04 P. Thamarai, V.C. Deivayanai, A. Saravanan, A.S. Vickram, P.R. Yaashikaa
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The effect of nudges on healthy food choices of individuals with a low socio-economic position: A systematic literature review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-04-04 Silvia Sapio, Riccardo Vecchio
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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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Anti-obesogenic effects of plant natural products: A focus on Korean traditional foods Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-29 Gitishree Das, Luis Alfonso Jiménez Ortega, Sandra Gonçalves, J. Basilio Heredia, Maria de Lourdes Gomes Pereira, Anabela Romano, Han-Seung Shin, Jayanta Kumar Patra
Natural products from food can play an important role in obesity management. Korean traditional food (KTF), characterized by a high inclusion of fresh or prepared vegetables, a reasonable contribution of fish, pulses, and with very little amount of meat, is one of the most recognized cuisines for its nutritional quality, diversity, and flavor. The traditional Korean food contains relevant phytochemicals
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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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Application of amino acid-based natural deep eutectic solvents in extraction of different analytes: A review study Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-22 Mansoureh Sadat Taghavi Dehaghani, Zahra Esfandiari, Hadis Rostamabadi, Hamid Rashidi Nodeh
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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
The crucial requirement of pragmatic food safety methods remains paramount for both consumer health and food industry. The fusion of microfluidics with optics, known as optofluidics has been the leading focus of current scientific research owing to their exceptional properties. The integration of nanophotonic structures in optofluidics has unveiled promising opportunities in real-time sensing of food
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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
Sprouts are rich in nutrients and phytochemicals beneficial to human health. However, the sprouting condition is also favorable to the growth and spread of pathogens in seeds. Due to the increasing demand for minimally processed foods, thermal processing is not suitable for disinfecting sprouts. Ultraviolet (UV) and HO, are ideal options for reducing pathogens in sprouts due to their low impact on