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Advances in Food and Nutrition Research

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https://www.readbyqxmd.com/read/28317610/preface
#1
EDITORIAL
F Toldrá
No abstract text is available yet for this article.
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28317609/analysis-of-nitrite-and-nitrate-in-foods-overview-of-chemical-regulatory-and-analytical-aspects
#2
L Merino, U Örnemark, F Toldrá
In this chapter, several factors that should be considered for selecting and developing suitable analytical methods for determining nitrite/nitrate are presented. Nitrite and nitrate occurrence and suitability are a controversial issue. Nitrite is an approved additive considered a foremost curing ingredient for the preservation of meat products. Nitrate is a natural constituent of the human diet that, however, raises fears for its suggested potential harmfulness related to carcinogenesis and environmental contamination...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28317608/food-processing-antioxidants
#3
F J Hidalgo, R Zamora
Food processing has been carried out since ancient times as a way to preserve and improve food nutritional and organoleptic properties. Although it has some undesirable consequences, such as the losses of some nutrients and the potential formation of toxic compounds, a wide range of benefits can be enumerated. Among them, the increased total antioxidant capacity of many processed foods has been known for long. This consequence has been related to both the release or increased availability of natural antioxidants and the de novo formation of substances with antioxidant properties as a consequence of the produced reactions...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28317607/nutritional-aspects-of-dysphagia-management
#4
C Gallegos, E Brito-de la Fuente, P Clavé, A Costa, G Assegehegn
This chapter describes the nutritional aspects of dysphagia management by starting with the definition of these two conditions (dysphagia and malnutrition) that share three main clinical characteristics: (a) their prevalence is very high, (b) they can lead to severe complications, and (c) they are frequently underrecognized and neglected conditions. From an anatomical standpoint, dysphagia can result from oropharyngeal and/or esophageal causes; from a pathophysiological perspective, dysphagia can be caused by organic or structural diseases (either benign or malignant) or diseases causing impaired physiology (mainly motility and/or perception disorders)...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28317606/metabolic-phenotyping-of-diet-and-dietary-intake
#5
J Brignardello, E Holmes, I Garcia-Perez
Nutrition provides the building blocks for growth, repair, and maintenance of the body and is key to maintaining health. Exposure to fast foods, mass production of dietary components, and wider importation of goods have challenged the balance between diet and health in recent decades, and both scientists and clinicians struggle to characterize the relationship between this changing dietary landscape and human metabolism with its consequent impact on health. Metabolic phenotyping of foods, using high-density data-generating technologies to profile the biochemical composition of foods, meals, and human samples (pre- and postfood intake), can be used to map the complex interaction between the diet and human metabolism and also to assess food quality and safety...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28317605/use-of-foodomics-for-control-of-food-processing-and-assessing-of-food-safety
#6
D Josić, Ž Peršurić, D Rešetar, T Martinović, L Saftić, S Kraljević Pavelić
Food chain, food safety, and food-processing sectors face new challenges due to globalization of food chain and changes in the modern consumer preferences. In addition, gradually increasing microbial resistance, changes in climate, and human errors in food handling remain a pending barrier for the efficient global food safety management. Consequently, a need for development, validation, and implementation of rapid, sensitive, and accurate methods for assessment of food safety often termed as foodomics methods is required...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28317604/bioactive-properties-of-maillard-reaction-products-generated-from-food-protein-derived-peptides
#7
K Arihara, L Zhou, M Ohata
Food protein-derived peptides are promising food ingredients for developing functional foods, since various bioactive peptides are released from food proteins. The Maillard reaction, which plays an important role in most processed foods, generates various chemical components during processing. Although changes of amino acids or proteins and reduced sugars by the Maillard reaction have been studied extensively, such changes of peptides by the Maillard reaction are still not resolved enough. Since food protein-derived peptides are widely utilized in many processed foods, it deserves concern and research on the changes of peptides by the Maillard reaction in foods during processing or storage...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28317603/protein-hydrolysates-and-biopeptides-production-biological-activities-and-applications-in-foods-and-health-benefits-a-review
#8
M Nasri
In recent years, a great deal of interest has been expressed regarding the production, characterization, and applications of protein hydrolysates and food-derived biopeptides due to their numerous beneficial health effects. In this regard, research is mainly focused on investigating the therapeutic potential of these natural compounds. Based on their amino acids composition, sequences, hydrophobicity, and length, peptides released from food proteins, beyond their nutritional properties, can exhibit various biological activities including antihypertensive, antioxidative, antithrombotic, hypoglycemic, hypocholesterolemic, and antibacterial activities among others...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28317602/nanotechnology-approaches-for-increasing-nutrient-bioavailability
#9
S M Jafari, D J McClements
Health-promoting ingredients such as phenolic compounds, vitamins, and minerals are being increasingly introduced into foods and beverages to produce "functional foods" specifically designed to improve human health, well-being, and performance. However, it is often challenging to incorporate these nutraceuticals into foods because they have poor solubility characteristics, impart undesirable flavor profiles, are chemically unstable, or have low bioavailability. This problem can often be overcome by encapsulating the bioactive components in nanoparticle-based delivery systems...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28215330/preface
#10
EDITORIAL
S-K Kim, F Toldrá
No abstract text is available yet for this article.
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28215329/biotechnological-applications-of-marine-enzymes-from-algae-bacteria-fungi-and-sponges
#11
S Parte, V L Sirisha, J S D'Souza
Diversity is the hallmark of all life forms that inhabit the soil, air, water, and land. All these habitats pose their unique inherent challenges so as to breed the "fittest" creatures. Similarly, the biodiversity from the marine ecosystem has evolved unique properties due to challenging environment. These challenges include permafrost regions to hydrothermal vents, oceanic trenches to abyssal plains, fluctuating saline conditions, pH, temperature, light, atmospheric pressure, and the availability of nutrients...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28215328/characterization-and-applications-of-marine-microbial-enzymes-in-biotechnology-and-probiotics-for-animal-health
#12
T H Nguyen, V D Nguyen
Marine microorganisms have been recognized as potential sources of novel enzymes because they are relatively more stable than the corresponding enzymes derived from plants and animals. Enzymes from marine microorganisms also differ from homologous enzymes in terrestrial microorganisms based on salinity, pressure, temperature, and lighting conditions. Marine microbial enzymes can be used in diverse industrial applications. This chapter will focus on the biotechnological applications of marine enzymes and also their use as a tool of marine probiotics to improve host digestion (food digestion, food absorption, and mucus utilization) and cleave molecular signals involved in quorum sensing in pathogens to control disease in aquaculture...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28215327/enzymes-in-fermented-fish
#13
Giyatmi, H E Irianto
Fermented fish products are very popular particularly in Southeast Asian countries. These products have unique characteristics, especially in terms of aroma, flavor, and texture developing during fermentation process. Proteolytic enzymes have a main role in hydrolyzing protein into simpler compounds. Fermentation process of fish relies both on naturally occurring enzymes (in the muscle or the intestinal tract) as well as bacteria. Fermented fish products processed using the whole fish show a different characteristic compared to those prepared from headed and gutted fish...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28215326/marine-enzymes-and-microorganisms-for-bioethanol-production
#14
M R Swain, V Natarajan, C Krishnan
Bioethanol is a potential alternative fuel to fossil fuels. Bioethanol as a fuel has several economic and environmental benefits. Though bioethanol is produced using starch and sugarcane juice, these materials are in conflict with food availability. To avoid food-fuel conflict, the second-generation bioethanol production by utilizing nonfood lignocellulosic materials has been extensively investigated. However, due to the complexity of lignocellulose architecture, the process is complicated and not economically competitive...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28215325/bioremediation-of-industrial-waste-through-enzyme-producing-marine-microorganisms
#15
P Sivaperumal, K Kamala, R Rajaram
Bioremediation process using microorganisms is a kind of nature-friendly and cost-effective clean green technology. Recently, biodegradation of industrial wastes using enzymes from marine microorganisms has been reported worldwide. The prospectus research activity in remediation area would contribute toward the development of advanced bioprocess technology. To minimize industrial wastes, marine enzymes could constitute a novel alternative in terms of waste treatment. Nowadays, the evidence on the mechanisms of bioremediation-related enzymes from marine microorganisms has been extensively studied...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28215324/bacillus-probiotic-enzymes-external-auxiliary-apparatus-to-avoid-digestive-deficiencies-water-pollution-diseases-and-economic-problems-in-marine-cultivated-animals
#16
Jorge Olmos Soto
Exploitation of marine fishes is the main source of several life-supporting feed compounds such as proteins, lipids, and carbohydrates that maintain the production of most trading marine organisms by aquaculture. However, at this rate the marine inventory will go to the end soon, since fishery resources are finite. In this sense, the availability of the principal ingredients obtained from marine fishes is going to decrease considerably, increasing the diet prices and affecting the economy of this activity. Therefore, aquaculture industry needs to find nonexpensive land unconventional resources of protein, carbohydrates, and lipids and use bacterial probiotics to improve digestion-assimilation of these unfamiliar compounds...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28215323/marine-enzymes-production-and-applications-for-human-health
#17
T Eswara Rao, M Imchen, R Kumavath
Marine microbial enzymes have wide applications in bioindustries. Selection of microorganisms for enzyme production at the industrial level requires good yield and high production rate. A number of enzymes such as amylase, caseinase, lipase, gelatinase, and DNases have been discovered from microbes isolated from extreme marine environments. Such enzymes are thermostable, tolerant to a varied range of pH and other harsh conditions required in industrial applications. Novelty in their structure and characteristics has shown promising scope to the researchers in academia and industry...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28215322/production-of-enzymes-from-agricultural-wastes-and-their-potential-industrial-applications
#18
S Bharathiraja, J Suriya, M Krishnan, P Manivasagan, S-K Kim
Enzymatic hydrolysis is the significant technique for the conversion of agricultural wastes into valuable products. Agroindustrial wastes such as rice bran, wheat bran, wheat straw, sugarcane bagasse, and corncob are cheapest and plentifully available natural carbon sources for the production of industrially important enzymes. Innumerable enzymes that have numerous applications in industrial processes for food, drug, textile, and dye use have been produced from different types of microorganisms from agricultural wastes...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28215321/biomedical-applications-of-enzymes-from-marine-actinobacteria
#19
K Kamala, P Sivaperumal
Marine microbial enzyme technologies have progressed significantly in the last few decades for different applications. Among the various microorganisms, marine actinobacterial enzymes have significant active properties, which could allow them to be biocatalysts with tremendous bioactive metabolites. Moreover, marine actinobacteria have been considered as biofactories, since their enzymes fulfill biomedical and industrial needs. In this chapter, the marine actinobacteria and their enzymes' uses in biological activities and biomedical applications are described...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28215320/marine-enzymes-in-cancer-a-new-paradigm
#20
R H Prabhu, K S Bhise, V B Patravale
Over the last decades, the vast chemical and biodiversity of marine environment has been identified as an important source of new anticancer drugs. The evolution of marine life is a result of competition among microorganisms for space and nutrients in the marine environment, which drives marine microorganisms to generate diverse enzyme systems with unique properties to adapt to harsh conditions of ocean. Therefore, marine-derived sources offer novel enzymes endowed with extraordinary properties. Recent advances in cancer therapy have facilitated enzyme therapy as a promising tool...
2017: Advances in Food and Nutrition Research
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