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Advances in Food and Nutrition Research

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https://www.readbyqxmd.com/read/28427538/preface
#1
EDITORIAL
Fidel Toldrá
No abstract text is available yet for this article.
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28427537/metabolomics-nutrition-and-potential-biomarkers-of-food-quality-intake-and-health-status
#2
Jean-Louis Sébédio
Diet, dietary patterns, and other environmental factors such as exposure to toxins are playing an important role in the prevention/development of many diseases, like obesity, type 2 diabetes, and consequently on the health status of individuals. A major challenge nowadays is to identify novel biomarkers to detect as early as possible metabolic dysfunction and to predict evolution of health status in order to refine nutritional advices to specific population groups. Omics technologies such as genomics, transcriptomics, proteomics, and metabolomics coupled with statistical and bioinformatics tools have already shown great potential in this research field even if so far only few biomarkers have been validated...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28427536/health-risks-of-food-oxidation
#3
Mario Estévez, Zhuqing Li, Olugbenga P Soladoye, Thomas Van-Hecke
The impact of dietary habits on our health is indisputable. Consumer's concern on aging and age-related diseases challenges scientists to underline the potential role of food on the extension and guarantee of lifespan and healthspan. While some dietary components and habits are generally regarded as beneficial for our health, some others are being found to exert potential toxic effects and hence, contribute to the onset of particular health disorders. Among the latter, lipid and protein oxidation products formed during food production, storage, processing, and culinary preparation have been recently identified as potentially harmful to humans...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28427535/pathogens-of-food-animals-sources-characteristics-human-risk-and-methods-of-detection
#4
Catherine M Logue, Nicolle L Barbieri, Daniel W Nielsen
Pathogens associated with food production (livestock) animals come in many forms causing a multitude of disease for humans. For the purpose of this review, these infectious agents can be divided into three broad categories: those that are associated with bacterial disease, those that are associated with viruses, and those that are parasitic in nature. The goal of this chapter is to provide the reader with an overview of the most common pathogens that cause disease in humans through exposure via the food chain and the consequence of this exposure as well as risk and detection methods...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28427534/methodologies-for-the-characterization-of-the-quality-of-dairy-products
#5
Romdhane Karoui
The growing interest of consumers in food quality and safety issues has contributed to the increasing demand for sensitive and rapid analytical technologies. Physicochemical, textural, sensory, etc., methods have been used to evaluate the quality and authenticity of milk and dairy products. Despite the importance of these standard methods, they are expensive and time consuming. Recently, spectroscopic methods have shown great potential due to speed of analysis, minimal sample preparation, high repeatability, low cost, and, most of all, the fact that these techniques are noninvasive and nondestructive and, therefore, could be applied to any on-line monitoring system...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28427533/influence-of-high-hydrostatic-pressure-technology-on-wine-chemical-and-sensorial-characteristics-potentialities-and-drawbacks
#6
Cláudia Nunes, Mickael C Santos, Jorge A Saraiva, Sílvia M Rocha, Manuel A Coimbra
During last years, scientific research on high hydrostatic pressure (HHP) as a nonthermal processing technology for preservation or aging of wine has increased substantially. HHP between 200 and 500MPa is able to inactivate bacteria and yeasts in red and white wines, suggesting that it may be used for wine preservation. However, these treatments have been shown to promote changes on sensorial and physicochemical characteristics in both red and white wines, not immediately in the first month, but along storage...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28427532/nanotechnology-for-food-packaging-and-food-quality-assessment
#7
REVIEW
Marco Rossi, Daniele Passeri, Alberto Sinibaldi, Mariglen Angjellari, Emanuela Tamburri, Angela Sorbo, Elisabetta Carata, Luciana Dini
Nanotechnology has paved the way to innovative food packaging materials and analytical methods to provide the consumers with healthier food and to reduce the ecological footprint of the whole food chain. Combining antimicrobial and antifouling properties, thermal and mechanical protection, oxygen and moisture barrier, as well as to verify the actual quality of food, e.g., sensors to detect spoilage, bacterial growth, and to monitor incorrect storage conditions, or anticounterfeiting devices in food packages may extend the products shelf life and ensure higher quality of foods...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28427531/improvement-of-soybean-products-through-the-response-mechanism-analysis-using-proteomic-technique
#8
REVIEW
Xin Wang, Setsuko Komatsu
Soybean is rich in protein/vegetable oil and contains several phytochemicals such as isoflavones and phenolic compounds. Because of the predominated nutritional values, soybean is considered as traditional health benefit food. Soybean is a widely cultivated crop; however, its growth and yield are markedly affected by adverse environmental conditions. Proteomic techniques make it feasible to map protein profiles both during soybean growth and under unfavorable conditions. The stress-responsive mechanisms during soybean growth have been uncovered with the help of proteomic studies...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28427530/phenolic-compounds-and-its-bioavailability-in-vitro-bioactive-compounds-or-health-promoters
#9
Isabel C F R Ferreira, Natália Martins, Lillian Barros
Botanical preparations present a widespread and secular history of use. In fact, natural matrices possess a rich pool of phytochemicals, with promising biological effects. Among them, phenolic compounds have revealed to confer very important attributes to improve the well-being and longevity of worldwide population. Numerous in vitro studies have been carried out evaluating the wide spectrum of bioactivities of phenolic compounds, including its health effects, but through in vivo experiments some of these previous results cannot be properly confirmed, and considerable variations are observed...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28317610/preface
#10
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
#11
REVIEW
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
#12
REVIEW
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
#13
REVIEW
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
#14
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
#15
REVIEW
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
#16
REVIEW
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
#17
REVIEW
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
#18
REVIEW
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
#19
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
#20
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
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