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Advances in Food and Nutrition Research

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https://www.readbyqxmd.com/read/30077226/preface
#1
EDITORIAL
David Rodríguez-Lázaro
No abstract text is available yet for this article.
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/30077225/parasites-in-food-from-a-neglected-position-to-an-emerging-issue
#2
Lucy J Robertson
Foodborne parasites have long been a neglected group of pathogens, as they often have insidious, chronic effects, rather than being acute diseases, and they are often associated with impoverished or marginalized populations. In addition, due to the long incubation period for most foodborne parasites, source attribution is often difficult, if not impossible. However, global trends have enabled foodborne parasites to emerge in different populations in new locations, transmitted through different food types, and sometimes with unexpected symptoms...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/30077224/hepatitis-e-virus-a-new-foodborne-zoonotic-concern
#3
David Rodríguez-Lázaro, Marta Hernandez, Nigel Cook
Hepatitis E virus (HEV) is an enteric nonenveloped single-stranded RNA virus. Among the mammalian lineages, four genotypes are associated to human infection: genogroups 1 and 2 infect only humans and are mainly found in developing countries, while genogroups 3 and 4 are zoonotic, being found in a variety of animal species including pigs, and are autochthonous in developed countries. HEV infection can result in liver damage and with genotypes 1 and 2 symptoms can be particularly severe in pregnant women, with a high lethality ratio...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/30077223/campylobacter-in-the-food-chain
#4
Lourdes García-Sánchez, Beatriz Melero, Jordi Rovira
Currently Campylobacter is the most commonly reported zoonosis in developed and developing countries. In the European Union, the number of reported confirmed cases of human campylobacteriosis was 246,307 in 2016, which represents 66.3 cases per 100,000 population. The genus Campylobacter includes 31 species with 10 subspecies. Within the genus Campylobacter, C. jejuni subsp. jejuni and C. coli are most frequently associated with human illness. Mainly, the infection is sporadic and self-limiting, although some cases of outbreaks have been also reported and some complications such as Guillain-Barré syndrome might appear sporadically...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/30077222/listeria-monocytogenes-in-foods
#5
Kieran Jordan, Olivia McAuliffe
Listeria monocytogenes causes listeriosis, a rare foodborne disease with a mortality rate of 20%-30%. The elderly and immunocompromised are particularly susceptible to listeriosis. L. monocytogenes is ubiquitous in nature and can contaminate food-processing environments, posing a threat to the food chain. This is particularly important for ready-to-eat foods as there is no heat treatment or other antimicrobial step between production and consumption. Thus, occurrence and control of L. monocytogenes are important for industry and public health...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/30077221/salmonella-in-foods-a-reemerging-problem
#6
Alessandra De Cesare
The number of human salmonellosis within the European Union tended to increase since 2013. One of the reasons might be Salmonella Enteritidis rising in laying hens flocks by around 17% in 2015 vs 2014 and by 57% in 2016 vs 2015. The most important sources of food-borne Salmonella outbreaks are still eggs and egg products as well as ready-to-eat foods having a long shelf life. Specific actions are suggested to restart decreasing the number of human salmonellosis: (1) revision of sampling schemes to solve pathogen under detection in both animals and foods; (2) integration of microbiological criteria with fit for purpose performance objectives and food safety objectives; and (3) improvement of epidemiological investigations of human, food, and animal isolates by using whole-genome sequencing in order to effectively track salmonellosis and verify which prevention measures are most effective...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/30077220/norovirus-the-burden-of-the-unknown
#7
Walter Randazzo, Doris H D'Souza, Gloria Sanchez
Human noroviruses (HNoVs) are primarily transmitted by the fecal-oral route, either by person-to-person contact, or by ingestion of contaminated food or water as well as by aerosolization. Moreover, HNoVs significantly contribute to foodborne diseases being the causative agent of one-fifth of acute gastroenteritis worldwide. As a consequence of globalization, transnational outbreaks of foodborne infections are reported with increasing frequency. Therefore, in this review, state-of-the-art information regarding molecular procedures for human norovirus detection in food as well common food processing technologies have been summarized...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/30077219/antimicrobial-resistance-in-the-food-chain-in-the-european-union
#8
Diego Florez-Cuadrado, Miguel A Moreno, María Ugarte-Ruíz, Lucas Domínguez
Consumers require safety foods but without losing enough supply and low prices. Food concerns about antimicrobial residues and antimicrobial-resistant (AMR) bacteria are not usually appropriately separated and could be perceived as the same problem. The monitoring of residues of antimicrobials in animal food is well established at different levels (farm, slaughterhouse, and industry), and it is preceded by the legislation of veterinary medicines where maximum residues limits are required for medicines to be used in food animal...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/30077218/emerging-biological-risks-in-a-global-context-an-introduction
#9
David Rodríguez-Lázaro, Marta Hernandez
Foodborne diseases are one of the most serious problems in public health and one of the main causes of illness and death. It is estimated that around 600 million cases of gastroenteritis occur worldwide each year. At present, more than 200 foodborne diseases are known, which can cause from mild gastroenteritis to syndromes with a fatal outcome, with the added possibility of chronic complications, and more than 40 agents have been described that can cause foodborne diseases. Some of the most relevant foodborne pathogens are neglected or their impact underestimated such as foodborne viruses and parasites...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/29860979/preface
#10
EDITORIAL
Fidel Toldrá
No abstract text is available yet for this article.
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/29860978/characterization-of-the-degree-of-food-processing-in-relation-with-its-health-potential-and-effects
#11
REVIEW
Anthony Fardet
Up today technological processes are intended to produce safe and palatable food products. Yet, it is also expected that processing produces healthy and sustainable foods. However, due to the dramatic increase of chronic diseases prevalence worldwide, i.e., obesity, type 2 diabetes, cardiovascular diseases, and some cancers, ultraprocessing has been pointed out as producing unhealthy foods, rich in energy and poor in protective micronutrients and fiber, i.e., "empty" calories. Indeed the 1980s saw massive arrivals of ultraprocessed foods in supermarkets, i...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/29860977/omega-3-fatty-acids-and-fatty-liver-disease-in-children
#12
Claudia Della Corte, Salvatore Iasevoli, Andrea Dello Strologo, Mariateresa Sanseviero, Valerio Nobili
Nonalcoholic fatty liver disease (NAFLD) represents the most common cause of chronic liver disease in Industrialized Countries in adults and children. It is estimated that NAFLD will become the main indication for liver transplantation in the next decade. NAFLD is also considered the hepatic feature of metabolic syndrome and therefore it is generally associated to the risk of developing some metabolic complications, with negative impact on patient's survival. Today, no pharmacological treatment has been identified for NAFLD, and behavioral approach, based on diet and regular physical exercise, represent the current recommended treatment, even if with disappointing results...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/29860976/affinity-biosensors-for-detection-of-mycotoxins-in-food
#13
REVIEW
Gennady Evtugyn, Veronika Subjakova, Sopio Melikishvili, Tibor Hianik
This chapter reviews recent achievements in methods of detection of mycotoxins in food. Special focus is on the biosensor technology that utilizes antibodies and nucleic acid aptamers as receptors. Development of biosensors is based on the immobilization of antibodies or aptamers onto various conventional supports like gold layer, but also on nanomaterials such as graphene oxide, carbon nanotubes, and quantum dots that provide an effective platform for achieving high sensitivity of detection using various physical methods, including electrochemical, mass sensitive, and optical...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/29860975/producing-powders-containing-active-dry-probiotics-with-the-aid-of-spray-drying
#14
REVIEW
Nan Fu, Song Huang, Jie Xiao, Xiao Dong Chen
Probiotics are microorganisms capable of conferring health benefits to humans and animals when ingested. Probiotic products that prevail in food market usually contain viable bacteria from Lactobacillus and Bifidobacterium genera. Bacterial strains in these genera often have complex nutrient requirements and tend to be fragile under environmental stresses. How to incorporate the cells into food matrix without causing undesired viability loss is a key issue for developing products of viable probiotics. Spray drying offers a rapid way to produce powders encapsulating probiotics in a matrix of protectant(s), which may extend the term of viability preservation and expand the application of probiotic products...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/29860974/new-trends-in-the-uses-of-yeasts-in-oenology
#15
Amparo Querol, Roberto Pérez-Torrado, Javier Alonso-Del-Real, Romain Minebois, Jiri Stribny, Bruno M Oliveira, Eladio Barrio
The most important factor in winemaking is the quality of the final product and the new trends in oenology are dictated by wine consumers and producers. Traditionally the red wine is the most consumed and more popular; however, in the last times, the wine companies try to attract other groups of populations, especially young people and women that prefer sweet, whites or rosé wines, very fruity and with low alcohol content. Besides the new trends in consumer preferences, there are also increased concerns on the effects of alcohol consumption on health and the effects of global climate change on grape ripening and wine composition producing wines with high alcohol content...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/29860973/impact-of-unit-operations-from-farm-to-fork-on-microbial-safety-and-quality-of-foods
#16
Verônica O Alvarenga, Fernanda B Campagnollo, Leonardo do Prado-Silva, Claudia N Horita, Magdevis Y R Caturla, Eliene P R Pereira, Aline Crucello, Anderson S Sant'Ana
Unit operations modify material properties aiming to produce uniform and high-quality food products with greater acceptance by the increasingly demanding consumers or with longer shelf life and better possibilities of storage and transport. Microorganisms, including bacteria, molds, viruses, and parasites, may have different susceptibilities to unit operations employed during food processing. On-farm (cleaning, selection and classification, cooling, storage, and transport) and on-factory unit operations (heating, refrigeration/freezing, dehydration, modification of atmosphere, irradiation, and physical, chemical, and microbial-based operations) are commonly employed throughout food production chain...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/29860972/egg-protein-derived-bioactive-peptides-preparation-efficacy-and-absorption
#17
REVIEW
Wang Liao, Forough Jahandideh, Hongbing Fan, Myoungjin Son, Jianping Wu
The hen's egg is an important protein source of human diet. On average one large egg contains ~6g protein, which contributes to ~11% of daily protein intake. As a high-quality protein, egg proteins are well recognized as excellent sources of bioactive peptides. The objectives of this chapter are to introduce generation, bioactivities, and absorption of egg protein-derived bioactive peptides. Research on egg protein-derived bioactive peptides has been progressed during the past decades. Enzymatic hydrolysis is the major technique to prepare bioactive peptides from egg protein...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/29555074/preface
#18
EDITORIAL
Fidel Toldrá
No abstract text is available yet for this article.
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/29555073/novel-biosensors-for-the-rapid-detection-of-toxicants-in-foods
#19
Georgia-Paraskevi Nikoleli, Dimitrios P Nikolelis, Christina G Siontorou, Stephanos Karapetis, Theo Varzakas
The modern environmental and food analysis requires sensitive, accurate, and rapid methods. The growing field of biosensors represents an answer to this demand. Unfortunately, most biosensor systems have been tested only on distilled water or buffered solutions, although applications to real samples are increasingly appearing in recent years. In this context, biosensors for potential food applications continue to show advances in areas such as genetic modification of enzymes and microorganisms, improvement of recognition element immobilization, and sensor interfaces...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/29555072/bioactive-potential-of-andean-fruits-seeds-and-tubers
#20
David Campos, Rosana Chirinos, Lena Gálvez Ranilla, Romina Pedreschi
The Andes is considered the longest continental mountain range in the world. It covers 7000km long and about 200-700km wide and an average height of about 4000m. Very unique plant species are endemic of this area including fruits (e.g., lucuma, cherimoya, sweet pepino, sauco), roots and tubers (potatoes, sweet potatoes, yacón, chicuru, mashua, olluco, etc.), and seeds (quinoa, amaranth, tarwi, etc.). These crops have been used for centuries by the native population and relatively recently have gained the world attention due to the wide range of nutrients and/or phytochemicals they possess...
2018: Advances in Food and Nutrition Research
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