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  • Ethnic and industrial probiotic foods and beverages: efficacy and acceptance
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2020-01-22
    Sudhanshu S Behera; Sandeep K Panda

    Microbial fermentation is an indigenous process known to be adapted for centuries by different communities and folks for the improvement of the quality of the food. Quality enhancement of the food is mostly carried out by lactic acid fermentation and sometimes probiotic fermentation mainly for the elongation of shelf-life, nutritional value addition and improvement of the sensory property. Technological interventions have led to the commercial production of many indigenous probiotic foods and beverages. The article reviews varieties of ethnic and industrial probiotic food and their distribution throughout the globe. Also, the health perspective, the involvement of microorganisms and their impact on the development of the food product have been elucidated in the article. Moreover, bottlenecks and the direction of research and commercialization with regards to ethnic and industrial probiotic food is of crucial importance and are also discussed in this review.

    更新日期:2020-01-22
  • How wine is really purchased? A systematic multi-country, multi-panel analysis
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2020-01-22
    Armando Maria Corsi; Hervé Remaud

    It is often believed that the way consumers purchase wine differs from the way they purchase other fast-moving consumer goods (FMCG). This review tests this claim by summarising over 15 years of investigation of actual consumer purchases of wine in Australia, Belgium, Italy, Germany, France, the UK and the US, in both the off-trade and online markets. The observed levels of penetration and purchase frequencies are benchmarked against the respective theoretical values one would expect to find in a perfect Dirichlet world. The results disprove the common belief and provide academics and brand managers with a series of evidence-based implications, which they can use to develop efficient marketing strategies.

    更新日期:2020-01-22
  • Celiac therapy by administration of probiotics in food products: A review
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2020-01-21
    Sahar Norouzbeigi; Leily Vahid-Dastjerdi; Reza Yekta; Sara Sohrabvandi; Fatemeh Zendeboodi; Amir M Mortazavian

    Celiac disease (CD) is a systematic immune-mediated enteropathy induced in the most genetically predisposed people by exposure to prolamin proteins. The only effective strategy for inhibiting CD is a lifelong exclusion of gluten from patient’s diet; however, adherence to a gluten-free diet (GFD) could be difficult for them. Because of this challenge, there is a demand for novel therapies. The utilization of probiotics in CD patient’s diets has been proposed as a novel therapy for reducing CD symptoms. Probiotic strains can suppress the gliadin toxicity through some probable mechanisms such as enzymatic hydrolysis of toxic peptides derived from gliadin. The present review describes the recent scientific researches about mechanisms of suppressing gliadin by probiotics.

    更新日期:2020-01-22
  • Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2020-01-20
    Mirian TK Kubo; Érica S Siguemoto; Eduardo S Funcia; Pedro ED Augusto; Sébastien Curet; Lionel Boillereaux; Sudhir K Sastry; Jorge AW Gut

    The use of microwave and ohmic heating in food processing has the advantage of a fast volumetric heating due to ionic and dielectric mechanisms, depending on field frequency. One topic that has been under debate is whether or not the electric field has a non-thermal effect that enhances the inactivation of microorganisms and enzymes. Numerous studies with controversial have been conducted using different approaches, experimental designs and methodologies. This review discusses important factors for accurately assessing non-thermal effects, such as distribution and control of electric field and temperature, measurement of time temperature history, sample homogeneity, fair comparison with conventional processed samples. Current theories for non-thermal inactivation of enzymes (structure and functionally changes) and micro-organisms (cell membrane changes) are also reviewed.

    更新日期:2020-01-21
  • Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2020-01-18
    Paula K Okuro; Artur J Martins; António A Vicente; Rosiane L Cunha

    The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydro- and/or liposoluble bioactive components simultaneously? (ii) how could the framework of an oleogel contribute to a specific structure design strategy? (iii) how does oleogels’ structure influence bioactivity during digestion? A deeper understanding of these issues widens the range of opportunities foreseen for oleogel applications in food matrices. This paper presents the most relevant developments in the field, including the role of ingredients on structured oil-based systems. The authors’ perspective towards digestibility of oleogels and oleogel-derived structures is also addressed.

    更新日期:2020-01-21
  • Visualization of food probiotics with technologies to improve their formulation for health benefits and future perspectives
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2020-01-18
    Ume Roobab; Zahra Batool; Muhammad Faisal Manzoor; Muhammad Asim Shabbir; Moazzam Rafiq Khan; Rana Muhammad Aadil
    更新日期:2020-01-21
  • Applications of Fat mimetics for the replacement of saturated and hydrogenated fat in food products
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2020-01-07
    Ashok R Patel; Reed A Nicholson; Alejandro G Marangoni

    Driven by the need for trans and saturated fat replacement strategies, the field of fat mimetics has made tremendous advances over the past decade. Fat mimetics include polymeric networks of ethylcellulose, emulsion-templated networks of proteins and polysaccharides, colloidal and self-assembled fibrillar networks of polar lipid crystals, as well as solid o/w emulsions of oil trapped within crystallized lamellar mesophases. Extensive research has gone into formulating various food products with fat mimetics. These include, bakery products (cakes and laminated pastries), chocolate, dairy products (cream cheese), margarines and spreads, and meat products. The clean-label nature of the ingredients used to produce fat mimetics and their demonstrated functionality makes them a promising alternative to solid fats in food products.

    更新日期:2020-01-07
  • Microbial Production of Bioactive Chemicals for Human Health
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2020-01-07
    Xia Wu; Jian Zha; Mattheos AG Koffas
    更新日期:2020-01-07
  • 更新日期:2020-01-07
  • Food proteins: processing solutions and challenges
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2020-01-07
    M Corredig; N Young; Trine K Dalsgaard

    Proteins play a major role as structural building blocks in foods. Their functionalities are modulated by processing conditions, and they create desirable structures at multiple length scales. In recent years, the research community has increased focus on delivering climate friendly food processes and products, causing a fundamental shift towards the use of new plant-based protein sources and less resource-intensive processing steps. At a fundamental level, the principles governing the structural changes and interactions in protein systems are known, but the knowledge on complex matrices is limited. A new systems-based approach to processing protein-rich foods is needed, which can not be limited only to nutritional or technological functionality, but to the broader understanding of all the changes occurring when adapting less resource-intensive tools and solutions. This work highlights the importance of the studies of the molecular and supramolecular interactions in multi-component, multi-phase systems, and the need for a deeper knowledge of the effect of processing history on the functionality of the new emerging climate friendly ingredients.

    更新日期:2020-01-07
  • Without words: the effects of packaging imagery on consumer perception and response
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2019-12-24
    Ignacio Gil-Pérez; Rubén Rebollar; Iván Lidón

    Scientific interest in understanding how packaging imagery influence consumer perception and response has increased in the last decade. Research show that the attributes of what is depicted on imagery anchor consumers’ judgements, affecting how the product within is evaluated and perceived, and that consumers interpret the symbolic attributes of imagery according to their grounded bodily experience with the physical world. In addition, recent advances show that the meaning inferred from ambiguous images can be modulated by manipulating some of the images’ features, and that imagery can play a relevant role in terms of modulating consumption and promoting health choices. The practical implications of these findings are discussed.

    更新日期:2019-12-25
  • 更新日期:2019-12-23
  • Vegetarianism as a Social Identity
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2019-12-20
    John B Nezlek; Catherine A Forestell
    更新日期:2019-12-20
  • IMPACT OF PROBIOTICS AND PREBIOTICS ON FOOD TEXTURE
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2019-12-19
    Jonas T Guimarães; Celso F Balthazar; Ramon Silva; Erick A Esmerino; Márcia C Silva; Anderson S Sant’Ana; Monica Q Freitas; Adriano G Cruz
    更新日期:2019-12-19
  • Paraprobiotics, postbiotics and psychobiotics: concepts and potential applications in dairy products
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2019-12-19
    Cássia P Barros; Jonas T Guimarães; Erick A Esmerino; Maria Carmela KH Duarte; Márcia C Silva; Ramon Silva; Beatriz M Ferreira; Anderson S Sant’Ana; Monica Q de Freitas; Adriano G da Cruz
    更新日期:2019-12-19
  • Processing as a tool to manage digestive barriers in plant-based foods: recent advances
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2019-11-25
    Sarah Verkempinck, Andrea Pallares Pallares, Marc Hendrickx, Tara Grauwet

    Nutrients are bio-encapsulated by different structures in plant-based foods, which can behave as digestive barriers upon consumption. These natural barriers can be modified during food processing (e.g. thermal and mechanical treatments). On the one hand, processing can be applied to fully disrupt naturally present barriers, while on the other hand, processing can be used for targeted modifications of these barriers in order to induce-specific digestive responses. In this context, many researchers recently explored different processing techniques and/or intensities to modify the bio-encapsulation level of plant-based foods aiming to enhance and/or modulate nutrient release. In this review, we discuss the potential of processing as a tool to manage digestive barriers in plant-based foods. Two representative case studies on carotenoids (micronutrient) and starch (macronutrient) are included.

    更新日期:2019-12-11
  • Sensory Functioning in Older Adults: Relevance for Food Preference.
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2017-06-01
    Claire Murphy,Rochelle Vertrees

    The world's population is aging and older adults represent the fastest growing segment of the consumer market. Changes in sensory, perceptual and cognitive function in this segment of the population have been described psychophysically, however, more is known about the young-old than the old-old or oldest-old. Only now are we exploring the potential for neuroimaging tools to probe the changes in central nervous system function related to taste and smell that are relevant to sensory perception, reward value, anticipation of and consumption of food stimuli. There is real potential for brain imaging to provide a greater understanding of older adults' consumer behavior.

    更新日期:2019-11-01
  • Impact of Clostridium botulinum genomic diversity on food safety.
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2017-01-07
    Michael W Peck,Arnoud Hm van Vliet

    The deadly botulinum neurotoxin formed by Clostridium botulinum is the causative agent of foodborne botulism. The increasing availability of C. botulinum genome sequences is starting to allow the genomic diversity of C. botulinum Groups I and II and their neurotoxins to be characterised. This information will impact on microbiological food safety through improved surveillance and tracing/tracking during outbreaks, and a better characterisation of C. botulinum Groups I and II, including the risk presented, and new insights into their biology, food chain transmission, and evolution.

    更新日期:2019-11-01
  • Video fluoroscopic techniques for the study of Oral Food Processing.
    Curr. Opin. Food Sci. (IF 3.828) Pub Date : 2016-05-24
    Koichiro Matsuo,Jeffrey B Palmer

    Food oral processing and pharyngeal food passage cannot be observed directly from the outside of the body without instrumental methods. Videofluoroscopy (x-ray video recording) reveals the movement of oropharyngeal anatomical structures in two dimensions. By adding a radiopaque contrast medium, the motion and shape of the food bolus can be also visualized, providing critical information about the mechanisms of eating, drinking, and swallowing. For quantitative analysis of the kinematics of oral food processing, radiopaque markers are attached to the teeth, tongue or soft palate. This approach permits kinematic analysis with a variety of textures and consistencies, both solid and liquid. Fundamental mechanisms of food oral processing are clearly observed with videofluoroscopy in lateral and anteroposterior projections.

    更新日期:2019-11-01
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