样式: 排序: IF: - GO 导出 标记为已读
-
Recent Advances in the Microbial Production of Human Milk Oligosaccharides Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-03-12 Shannon R. Pressley, Alex S. McGill, Bryant Luu, Shota Atsumi
Human milk oligosaccharides (HMOs) are naturally occurring, non-digestible sugars found in human milk. They have recently become a popular target for industrial synthesis due to their positive effects on the developing gut microbiome and immune system of infants. Microbial synthesis has shown great promise in driving down the cost of these sugars and making them more available for consumers and researchers
-
Improving the Utility of Surrogates Intended for Foodborne Pathogen Preventive Control Validations Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-03-12 Ian M. Hildebrandt, Bradley P. Marks
Since implementation of the Food Safety Modernization Act, surrogate microorganisms have become increasingly important tools in the modern U.S. food system. Food processors may implement surrogate-based validations of preventive controls, but they often rely on independent research to quantify the surrogate-pathogen relationship. A systematic review of 59 2018-2023 surrogate-pathogen comparison studies
-
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-03-08 Denghui Meng, Fan Zhang, Wei Jia, Jingjing Jiao, Yu Zhang
Furan and its derivatives are prevalent contaminants in thermally processed foods, known for their potential health risk. This review explores the formation mechanisms, analytical techniques, occurrence, and toxicological aspects of furan and its major derivatives in thermally processed foods. Furan, furfuryl alcohol, furfural, and 5-hydroxymethylfurfural are implicated in carcinogenicity, genotoxicity
-
Unconventional sources of vegetable proteins: technological properties Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-03-06 Baochen Fang, Zhicheng Peng, Bingcan Chen, Jiajia Rao
In recent years, scientists have shown a growing interest in exploring new plant protein sources to align with market trends and address the nutritional needs of the expanding global population. This article reviews the isolation and functional properties of unconventional vegetable protein (UVP) derived from various plant sources, including vegetable and fruit leaves, roots, and stems. Among these
-
In vitro digestibility of plant proteins: strategies for improvement and health implications Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-02-29 Senem Kamiloglu, Merve Tomas, Gulay Ozkan, Tugba Ozdal, Esra Capanoglu
Plant proteins (PP) are gaining growing global attention, driven by increased consumer awareness on the importance of healthy nutrition, concerns for animal welfare, and emphasis on understanding environmental impacts. Digestibility of PP directly affects their nutritional value and health effects. Previous research has shown that the digestibility of PP can be improved by (i) conventional and emerging
-
Unlocking the potential of amaranth, chia, and quinoa to alleviate the food crisis: a review Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-02-29 Francisco V Zamudio, Rafael R Herrera, Maira RS Campos
Amaranth, chia, and quinoa, recognized for their nutritional and agronomic advantages, emerge as promising solutions for addressing global food insecurity. This review aims to highlight their positive impact on health, sustainability, and technology, emphasizing their potential as alleviators of the current food crisis. Employing a research strategy involving FAO reports, intellectual property data
-
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-02-22 In Jung Kim, Sujeong Park, Hyunjin Kyoung, Minho Song, Soo Rin Kim
Fruit processing waste (FPW) is a major resource of carbohydrates that can be converted into valuable products through microbial fermentation. Thus, microbial processing of FPW represents a promising strategy to reduce the agroindustrial waste and gain the economic profit. Numerous studies have focused on technological breakthroughs associated with microbial fermentation process in FPW biorefineries
-
Structural basis and functional significance of food-derived inhibitors of islet amyloid polypeptide fibrillation toward antidiabetic effects Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-02-15 Raliat O Abioye, Chibuike C Udenigwe
Several approaches are taken in type 2 diabetes (T2D) management to increase insulin effectiveness through the reduction of hepatic glucose production, release and reabsorption, and enzyme inhibition. These approaches are geared toward treating the downstream effects of β-cell malfunction rather than minimizing the initial source of stress contributing to the loss of β-cell mass. Islet amyloid polypeptide
-
Vertical farming (plant factory with artificial lighting) and its produce: consumer insights Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-02-10 Sara R. Jaeger
-
Rare Sugar Bioproduction: Advantages as Sweeteners, Enzymatic Innovation, and Fermentative Frontiers Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-02-09 Degaulle Dai, Yong-Su Jin
The demand for alternative sweeteners remains high in an increasingly health-conscious society. Of the various sugar substitutes that have emerged, rare sugars may represent a promising “next generation” option. Here, we discuss the advantages of rare sugars over other alternative sweeteners as well as current advancements in their production. Unique enzymatic pathways and wide substrate ranges make
-
-
Update on emerging sensory methodologies applied to investigating dairy products Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-02-04 Ana Cristina Pinesso Ribeiro, Marciane Magnani, Tahis Regina Baú, Erick Almeida Esmerino, Adriano Gomes Cruz, Tatiana Colombo Pimentel
Emerging sensory methodologies (ESM) have been used as alternatives to conventional descriptive analysis. This review aims to overview the main ESM used to investigate dairy products, presenting their advantages, limitations, challenges, and perspectives. Check all that apply (CATA), Rate all that apply (RATA), Just about right (JAR), Flash Profiling (FP), Preferred Attribute Elicitation (PAE), Sorting
-
Cereal-derived polyphenols and their bioactive properties Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-02-03 Si Nhat Nguyen, Trust Beta
-
Food protein-based nanotechnology: from delivery to sensing systems Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-02-03 Qiang Wang, Xiaofeng Xiang, Bingcan Chen
Nanotechnology has transformed the conventional agriculture and food sector into an area of emerging interest in the past decade. The innovation of food protein based nanomaterials is one of the major recent advancements of nanotechnology which opens up a whole universe of new possibilities for the future food industry. Food proteins, as building blocks, can be designed to a plethora of sophisticated
-
Dietary proanthocyanidins for improving gut immune health Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-02-02 Chang Liu, Bradley W Bolling
Proanthocyanidins (PACs) are bioactive polyphenols with varying distribution in plants. Most dietary PACs are highly polymerized with limited absorption in the gastrointestinal tract. However, emerging evidence highlights that incorporating PACs into the diet enhances immune function through gut-mediated mechanisms. These include modulating gut microbiota, inhibiting microbes, dampening immunocytes
-
Legume-derived bioactive peptides: role in cardiovascular disease prevention and control Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-02-01 David Fonseca Hernandez, Luis Mojica, Elvira Gonzalez de Mejia
-
Probiotic and microbiota engineering for practical applications Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-01-26 Tae Seok Moon
The last decades have witnessed amazing advances in engineering individual microbes for practical applications. However, engineering microbial consortia is a recent development, opening a new path for diverse applications, including curing gut diseases, solving food shortages, enabling sustainable bioproduction, mitigating pollution, and potentially addressing the climate crisis. In this perspective
-
Unexpected possible consequences of plastic packaging reuse Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-01-26 Fabio Licciardello
Reusable packaging is considered among the measures for achieving plastic waste reduction goals, however, some unexpected issues may arise with a shift from single-use to a reuse model for plastic packaging for industrial food applications, involving the hygienic and sensory spheres. Considerations are based on: the diffusional properties of polymers leading to contamination with chemicals and to aroma
-
Films with antimicrobial activity for meat products Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-01-19 Noman Walayat, Paulo Cezar Bastianello Campagnol, Wangang Zhang, Zhucheng Su, Jose M Lorenzo
There's a high demand for animal-sourced foods because of their high nutritional content, but these can also be a breeding ground for pathogens and spoilage microbes. Meanwhile, the quality and safe meat is great concern for the consumers around the world. In this article, problems related to meat and meat items are discussed with antimicrobial films as possible solution. Authors have discussed the
-
Schizophyllum commune (Fries) Mushroom: A Review on Its Nutritional Components, Antioxidative and Anti-inflammatory Properties Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-01-18 Dang Lelamurni Abd Razak, Amsal Abd Ghani, Mohd Izwan Mohd Lazim, Khairul Asfamawi Khulidin, Fereidoon Shahidi, Amin Ismail
-
Improving Complementary Feeding in Low- and Middle-income Countries: A Review of Crayfish’s Nutritive and Health Values Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-01-15 Halid Sheriff Adegbusi, Amin Ismail, Norhaizan Mohd Esa, Zulfitri Azuan Mat Daud, Nurul Husna Mohd Shukri
-
Will Listeria monocytogenes biofilm in the food industry withstand the eco-friendly technologies? Recent findings on electrolyzed water, plasma-activated water, ozone, and enzymes Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-01-15 Felice Panebianco, Stella Lovisolo, Selene Rubiola, Tiziana Civera, Pierluigi Di Ciccio
-
Contemporary bioinformatics and cheminformatics support for food peptidomics Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-01-11 Piotr Minkiewicz, Anna Iwaniak, Małgorzata Darewicz
The aim of this publication is to discuss the role and examples of applications and challenges for computer tools applied in food peptidomics, a research area merging proteomics and metabolomics, focused on the entire set of peptides in a raw material or product. It encompasses the characterization of a peptidome, its properties, bioactivity, and fate during digestion or technological processes. Bioinformatics
-
Novel chemical-based approaches for biofilm cleaning and disinfection Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-01-08 Susana Fernandes, Inês B Gomes, Manuel Simões, Lúcia C Simões
-
Collagen-derived peptides as prebiotics to improve gut health Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2024-01-06 Baojing Ren, Kaiyan Yue, Yuhao Zhang, Yu Fu
-
Associated bacterial microbiota of honey and related products from stingless bees as novel sources of bioactive compounds for biotechnological applications Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-12-28 Virgínia F Alves, Luiza T Chaul, Gisana CA Bueno, Inaiê Reinecke, Tuanny CG Silva, Pedro VA Brito, Elaine CP De Martinis
-
Chinese yam (Dioscorea opposita) and its bioactive compounds: the beneficial effects on gut microbiota and gut health Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-12-22 Haoyu Chang, Xinyang Tong, Huanqi Yang, Ye Peng, Quancai Sun
Chinese yam, a group of vegetables belonging to the species Dioscorea opposita, has a long history of use on promoting gut health. Recent studies highlighted the diverse components found in yam (Dioscorea spp.), including yam polysaccharides, dioscin, and β-carotene, which play a significant role in gut protection. These components were shown to alleviate inflammatory bowel disease, improve colitis
-
Soft matter physics approaches for creating plant-based meat analogs Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-12-22 David J McClements
Interest in meat analogs has grown as consumers demand foods that are better for the environment, health, and animal welfare. However, many consumers are not incorporating meat analogs into their diets because they do not accurately simulate the sensory attributes of real meat. An improved understanding of the factors impacting the texture of these complex colloidal materials is required. This article
-
An overview of foodborne viruses and SARS-CoV-2 in foods and food-contact surfaces: survival, transfer, surrogates use, and mathematical modeling Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-12-14 Ruthchelly T da Silva, Maria M de Souza Grilo, Tatiana C Pimentel, Fernando A de Lucena, Donald W Schaffner, Geany T de Souza Pedrosa, Marciane Magnani
Food outbreaks caused by viruses have become important worldwide, and food or contact surfaces can be a vehicle for their transition. This review discusses data on the transfer and survival of norovirus, and hepatitis-A and -E virus, the main viruses transmitted by consuming contaminated food. Respiratory syndrome coronavirus 2 (SARS-CoV-2) was also discussed due to its documented persistence on food
-
Bio-recycling of spent coffee grounds: Recent advances and potential applications Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-12-08 Büşra Yusufoğlu, Gizem Kezer, Yifan Wang, Zyta M Ziora, Tuba Esatbeyoglu
Coffee (Coffea) is one of the largest-selling beverages in the world, creating a large amount of waste. The spent coffee grounds (SCG) contain numerous organic compounds (fatty acids, amino acids, polysaccharides and polyphenols) and minerals with extremely high economic value for recycling and thus have the potential to be used in the pharmaceutical and cosmetic industries. Several studies have indicated
-
BIOPEP-UWM database — present and future Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-12-05 Anna Iwaniak, Piotr Minkiewicz, Małgorzata Darewicz
The BIOPEP-UWM database has recently become a standard tool supporting food peptidomics. The BIOPEP-UWM website provides an access to the databases annotating the following groups of compounds: proteins, bioactive peptides, allergenic proteins and their epitopes, sensory peptides and amino acids, peptides with bioactivity predicted in silico, as well as amino acids with modifications. The database
-
Advances in transcriptomic analysis of Salmonella biofilms and their correlation with food safety Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-11-28 Fanqiang Meng, Fengxia Lyu, Xiaomei Bie, Yingjian Lu, Zhaoxin Lu
Salmonella, a Gram-negative Enterobacteriaceae bacterium, is a common foodborne pathogen that causes diarrhea. Biofilms produced by Salmonella adhere to food and utensil surfaces, making it challenging to disrupt toxin production. Preventing biofilm formation and eliminating established biofilms are crucial for ensuring food safety. Understanding the mechanisms underlying biofilm formation is fundamental
-
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-11-28 Danila Cianciosi, Yasmany Armas Diaz, Giuseppe Grosso, José L Quiles, Francesca Giampieri, Maurizio Battino
-
May phenolics mitigate the antimicrobial resistance in foodborne pathogens? Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-11-23 Wladimir Padilha da Silva, Graciela V Lopes, Tassiana Ramires, Natalie R Kleinubing
-
Survival of severe acute respiratory syndrome coronavirus 2 in foods and its inactivation by different methods Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-11-23 Soontag Jung, Daseul Yeo, Zhaoqi Wang, Changsun Choi
-
Protozoa in bivalve shellfish: gaps and opportunities to better understand risk to consumers Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-11-07 Minji Kim, Lezlie Rueda, Karen Shapiro
Protozoan parasites are underrecognized foodborne pathogens that contaminate bivalve shellfish worldwide. This review highlights recent advances in our understanding on the global distribution of shellfish contaminated with Toxoplasma gondii, Cryptosporidium spp., and/or Giardia spp., all of which are zoonotic pathogens that can infect people and marine wildlife. We discuss a framework for estimating
-
Safety considerations in the use of nonviable microbial cells as health-promoting agents in food and dietary supplements Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-11-04 Simone Guglielmetti
This review explores the safety issues related to the utilization of nonviable microbial cells in food and dietary supplements. It addresses potential risks associated with their consumption, drawing insights from probiotic research. Four categories of risks are outlined: • Antibiotic resistance genes, which may persist even in nonviable cells; • The presence of viable microbial cells, which can result
-
Use of temporal sensory evaluation methods with consumers: a position paper Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-10-31 Michel Visalli, Mara V Galmarini, Pascal Schlich
Temporal sensory evaluation methods aim to describe the dynamics of product perception. These methods were developed and implemented with trained panels, but they are increasingly used with consumers. However, this shift has probably been guided more by practical aspects than by scientific considerations, and the limits of application of temporal methods with consumers are not well-documented. This
-
Editorial overview: Food emulsions Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-10-28 Ashkan Madadlou
Abstract not available
-
Editorial overview: Unlocking the potential of food bioprocessing Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-10-14 Nurhan T Dunford
Abstract not available
-
Application of Risk Management Metrics for ochratoxin-A control in the coffee chain Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-10-13 Fernando Rubio-Lopez, Marta Taniwaki, Jonathan Morris, Esther Garcia-Cela
Coffee is one of the most consumed beverages worldwide. Like other agricultural products, coffee is susceptible of colonization by mycotoxin-producing fungi and therefore, the presence of mycotoxins. These chemical hazards can pose a risk for consumers, as some of them are potentially carcinogenic, neurotoxic, or immunosuppressive. Several countries worldwide have established maximum legal limits on
-
Crocin-loaded nanocarriers; approaches and applications Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-10-12 Sedighe Tavasoli, Zahra Borjizadeh, Amirali Anvar, Hamed Ahari, Sima Moradi, Seid Mahdi Jafari
-
Traditional and novel approaches to derive health-based guidance values for pesticides Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-09-28 Lars Niemann, Judy Choi, Carsten Kneuer, Tewes Tralau
Owing to their inherent toxicities, rigorous testing and critical evaluation of pesticides are required by many legislations. Pesticide residues in agricultural products are inevitable but must be kept below legal limits to guarantee that exposure of the consumer does not exceed safe levels. Substance-specific health-based guidance values for long-term or acute dietary exposure are currently based
-
Novel insights into the integrated and extensive approach for microbiological quality and safety of powdered infant formula Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-09-25 Tae Jin Cho, Min Suk Rhee
-
Health concerns associated with biogenic amines in food and interaction with amine oxidase drugs Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-09-14 Bruno M Dala-Paula, Flávia B Custódio, Maria BA Gloria
-
The multiverse of action: how mechanisms of synthetic antifungal peptides could be employed in the food industry Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-09-09 José JL Silva, Maria RA de Miranda, Pedro FN Souza
Fungal contamination is among the leading causes of food spoilage promoting serious risks to human health and economic losses. In 2021, 135 billion pounds of food, estimated at $169 billion, were wasted due to food spoilage caused by fungi. So, the need for alternative methods against fungal resistance, including resistance to preservatives, becomes increasingly relevant. This review addresses the
-
Capillary electrophoresis–mass spectrometry-based approaches for food analysis and food metabolomics Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-08-20 María Castro-Puyana, María L Marina
Nowadays, there is a clear and growing demand for innovative analytical methods capable to provide reliable information of food components that allows not only to ensure the safety and quality of foods but also to reveal food–health associations. In this context, capillary electrophoresis coupled to mass spectrometry (CE-MS) is particularly useful in the analysis of polar and charged compounds. This
-
Dietary risk assessment for fumonisins: challenges and prospects Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-08-19 Patrícia D Andrade
Fumonisins, mycotoxins commonly found in cereal and cereal-based products, are associated with a wide range of toxic effects. Dietary risk assessments for fumonisins have been conducted worldwide to evaluate the potential health risks that could arise from exposure. In this paper, the latest dietary risk assessments for fumonisins were summarized, the approaches used were evaluated, and challenges
-
Pulsed electric field-based technology for microbial inactivation in milk and dairy products Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-08-18 Rodrigo N Cavalcanti, Celso F Balthazar, Larissa P Margalho, Mônica Q Freitas, Anderson S Sant’Ana, Adriano G Cruz
Pulsed electric field (PEF) stands out as a promising sustainable nonthermal technology in the dairy industry for minimizing the deleterious effects of conventional thermal processing without degrading the nutritional, functional, and sensory characteristics of milk and milk products. However, there still needs to be more commercial exploitation of this technology. Research on the effect of processing
-
Approaches for cumulative dietary risk assessment of pesticides Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-08-09 Eloisa D Caldas
Strategies to estimate the risks from dietary exposure to multiple pesticides have been developed since the 1980s, based on the dose-addition of substances within a mixture with similar biological activity that differ in their potencies. In this paper, the different strategies to estimate the exposure and characterize the cumulative risks are presented and discussed, and some studies conducted in the
-
Marine biotoxins: latest advances and challenges toward seafood safety, using Brazil as a case study Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-08-03 Luiz L Mafra, Daniela A de Souza, Mariângela Menezes, Mathias A Schramm, Rodrigo Hoff
-
Editorial overview: Food fermentations: A unit operation to produce minimally processed, minimally fractionated foods in secure and sustainable food systems Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-07-28 Michael G Gänzle
Abstract not available
-
Editorial overview: Sensory science and consumer perception 2023 Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-07-20 Facundo Cuffia, Edgar Rojas-Rivas
Abstract not available
-
Applications of synthetic microbial consortia in biological control of mycotoxins and fungi Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-07-16 Yanxia Wang, Lei Yang, Jianhong Xu, Fengxue Xin, Ling Jiang
Mycotoxins are natural metabolites produced by fungi. Owing to their extensive contamination in agricultural products and severe poisonous effects on humans and animals, the proper treatment of mycotoxins and their producers has received worldwide attention. Synthetic microbial consortia can remove mycotoxins and antagonize their producers more efficiently in comparison to monocultures. Therefore,
-
Indigenous fermented foods: nutritional and safety aspects Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-07-13 Cintia L Ramos, Ana PP Bressani, Nadia N Batista, Silvia J Martinez, Disney R Dias, Rosane F Schwan
Indigenous fermented foods and beverages are important sources of nutrients for the population, mainly in developing countries. These foods are made from various substrates, and the unique characteristics of each product are given by the diversity of metabolites produced by the microbiota during the fermentation process. The microbiota associated with different fermented foods and their physicochemical
-
Editorial overview: From mechanisms and phenomena description, to design of new processes for different needs and environments: Engineering and Processing as strategies to enhance food products Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-07-06 Pedro ED Augusto
Abstract not available
-
Sanitizers for controlling fungal spoilage in some food industries Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-07-06 Marina V Copetti
Multiple approaches are usually adopted aiming to prevent both fungal spoilage and mycotoxin production. However, for the selection of adequate control strategies, it is important to consider the entire food chain, also including the manufacturing level, rather than solely focusing on pre- and postharvest stages. It is believed that this late control can be achieved by maintaining hygiene in the production
-
Electromagnetic radiations and their effect on filamentous fungi and mycotoxins: recent advances and perspectives Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-07-05 Elettra Berni, Andrea Brutti
This review shows an update of the researches carried out in the last three years on foods to decontaminate them from mycetes and mycotoxins by means of electromagnetic radiations. Both ionizing (X-rays and γ-rays) and nonionizing (radiofrequencies, microwaves, infrared radiation, visible light, and ultraviolet radiation) radiations have been taken into consideration for this purpose. Their effectiveness
-
Projective methods for the study of food consumer behavior: an updated short review of its uses, challenges, and potential applications Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-06-20 Edgar Rojas Rivas, Humberto Thomé-Ortiz, Facundo Cuffia
Projective methods allow for understanding food consumer behavior quickly and with reliable results. This short review aims to update projective methods for studying food consumer behavior. Several applications of the projective methods were identified, the association, construction, and completion techniques the most common to decipher food consumption behavior. Personification techniques and shopping
-
Editorial overview: Food Physics & Materials Science 2023 Curr. Opin. Food Sci. (IF 9.9) Pub Date : 2023-06-20 Andrea Gómez-Zavaglia
Abstract not available