journal
MENU ▼
Read by QxMD icon Read
search

Annual Review of Food Science and Technology

journal
https://www.readbyqxmd.com/read/28068492/enzyme-based-strategies-for-structuring-foods-for-improved-functionality
#1
Benjamin Zeeb, David Julian McClements, Jochen Weiss
Enzyme technologies can be used to create food dispersions with novel functional attributes using structural design principles. Enzymes that utilize foodgrade proteins and/or polysaccharides as substrates have gained recent interest among food scientists. The utilization of enzymes for structuring foods is an ecologically and economically viable alternative to the utilization of chemical cross-linking and depolymerization agents. This review highlights recent progress in the use of enzymes to modify food structure, particularly the interfacial and/or bulk properties of food dispersions with special emphasis on commercially available enzymes...
January 4, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28068491/bioavailabilty-of-nutrients-and-micronutrients-advances-in-modeling-and-in-vitro-approaches
#2
Sébastien Marze
The bioavailability of food nutrients and microconstituents is recognized as a determinant factor for optimal health status. However, human and animal studies are expensive and limited by the large amount of potential food bioactive compounds. The search for alternatives is very active and raises many questions.Onone hand, in vitro digestion systems are good candidates, but to date only bioaccessibility has been correctly assessed. To go further, to what degree should natural processes be reproduced? What techniques can be used to measure the changes in food properties and structures in situ in a noninvasive way? On the other hand, modeling approaches have good potential, but their development is time-consuming...
January 4, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28068490/food-analysis-using-organelle-dna-and-the-effects-of-processing-on-assays
#3
Jane M Caldwell
Extrachromosomal DNA such as organelle DNA are increasingly targeted in molecular detection assays where samples have been degraded by physical or chemical means. Owing to multiple organelles per cell and greater copy numbers than nuclear genes, organelle gene targets provide a more robust signal in polymerase chain reaction (PCR), quantitative PCR (qPCR), and other emerging molecular technologies. Because of these advantages, direct analysis of organelle DNA in food matrices is used for detection of contaminants and identification and authentication of food ingredients and allergens...
January 4, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28068489/legumes-as-functional-ingredients-in-gluten-free-bakery-and-pasta-products
#4
Martina Foschia, Stefan W Horstmann, Elke K Arendt, Emanuele Zannini
The increasing demand of gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing...
January 4, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28068488/side-streams-of-plant-food-processing-as-a-source-of-valuable-compounds-selected-examples
#5
Andreas Schieber
Industrial processing of plant-derived raw materials generates enormous amounts of by-products. On one hand, these by-products constitute a serious disposal issue because they often emerge seasonally and are prone to microbial decay. On the other hand, they are an abundant source of valuable compounds, in particular secondary plant metabolites and cell wall materials, which may be recovered and used to functionalize foods and replace synthetic additives with ingredients of natural origin. This review covers 150 references and presents select studies performed between 2001 and 2016 on the recovery, characterization, and application of valuable constituents from grape pomace, apple pomace, potato peels, tomato pomace, carrot pomace, onion peels, by-products of citrus, mango, banana, and pineapple processing, side streams of olive oil production, and cereal by-products...
January 4, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28068487/a-new-look-at-kinetics-in-relation-to-food-storage
#6
Micha Peleg, Mark D Normand, Maria G Corradini
Modern mathematical software and user-friendly interactive programs can simplify and speed up kinetics calculations. They also open the way for new approaches to storage data gathering and analysis. This is demonstrated with a recently introduced simple exponential model that is interchangeable with the Arrhenius equation and endpoints and successive points methods. This model estimates chemical degradation kinetics parameters from a small number of isothermal or nonisothermal experimental data and determines shelf life using two chemical markers, and it is a global phenomenological model for peaked reactions, such as those encountered in lipid oxidation...
January 4, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26934174/bacterial-spores-in-food-survival-emergence-and-outgrowth
#7
REVIEW
Marjon H J Wells-Bennik, Robyn T Eijlander, Heidy M W den Besten, Erwin M Berendsen, Alicja K Warda, Antonina O Krawczyk, Masja N Nierop Groot, Yinghua Xiao, Marcel H Zwietering, Oscar P Kuipers, Tjakko Abee
Spore-forming bacteria are ubiquitous in nature. The resistance properties of bacterial spores lie at the heart of their widespread occurrence in food ingredients and foods. The efficacy of inactivation by food-processing conditions is largely determined by the characteristics of the different types of spores, whereas food composition and storage conditions determine the eventual germination and outgrowth of surviving spores. Here, we review the current knowledge on variation in spore resistance, in germination, and in the outgrowth capacity of spores relevant to foods...
2016: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26934173/food-allergy
#8
REVIEW
Shridhar K Sathe, Changqi Liu, Valerie D Zaffran
Food allergy is receiving increased attention in recent years. Because there is currently no known cure for food allergy, avoiding the offending food is the best defense for sensitive individuals. Type I food allergy is mediated by food proteins, and thus, theoretically, any food protein is a potential allergen. Variability of an individual's immune system further complicates attempts to understand allergen-antibody interaction. In this article, we briefly review food allergy occurrence, prevalence, mechanisms, and detection...
2016: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26934172/infant-formula-fat-analogs-and-human-milk-fat-new-focus-on-infant-developmental-needs
#9
REVIEW
Long Zou, Garima Pande, Casimir C Akoh
Human breast milk is generally and universally recognized as the optimal choice for nutrition during the first year of life. In certain cases in which it is not feasible to breast-feed the infant or the breast milk is not sufficient, especially in the case of preterm infants, infant formula is the next best alternative to provide nutrition to nurture the infant. Therefore, it is highly important that the nutrient composition of the infant formula is as close to breast milk as possible for proper growth and development of the infant...
2016: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26934171/designing-whey-protein-polysaccharide-particles-for-colloidal-stability
#10
REVIEW
Ty Wagoner, Bongkosh Vardhanabhuti, E Allen Foegeding
Interactions between whey proteins and polysaccharides, in particular the formation of food-grade soluble complexes, are of interest because of potential functional and health benefits. A specific application that has not received much attention is the use of complexes for enhanced colloidal stability of protein sols, such as protein-containing beverages. In beverages, the primary goal is the formation of complexes that remain dispersed after thermal processing and extended storage. This review highlights recent progress in the area of forming whey protein-polysaccharide soluble complexes that would be appropriate for beverage applications...
2016: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26934170/bosom-buddies-the-symbiotic-relationship-between-infants-and-bifidobacterium-longum-ssp-longum-and-ssp-infantis-genetic-and-probiotic-features
#11
REVIEW
Silvia Arboleya, Catherine Stanton, C Anthony Ryan, Eugene Dempsey, Paul R Ross
The intestinal microbiota is a complex community that plays an important role in human health from the initial steps of its establishment. Its microbial composition has been suggested to result from selective pressures imposed by the host and is modulated by competition among its members. Bifidobacterium longum is one of the most abundant species of the Bifidobacterium genus in the gut microbiota of healthy breast-fed infants and adults. The recent advancements of 'omics techniques have facilitated the genetic and functional studies of different gut microbiota members...
2016: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26772415/genomic-epidemiology-whole-genome-sequencing-powered-surveillance-and-outbreak-investigation-of-foodborne-bacterial-pathogens
#12
REVIEW
Xiangyu Deng, Henk C den Bakker, Rene S Hendriksen
As we are approaching the twentieth anniversary of PulseNet, a network of public health and regulatory laboratories that has changed the landscape of foodborne illness surveillance through molecular subtyping, public health microbiology is undergoing another transformation brought about by so-called next-generation sequencing (NGS) technologies that have made whole-genome sequencing (WGS) of foodborne bacterial pathogens a realistic and superior alternative to traditional subtyping methods. Routine, real-time, and widespread application of WGS in food safety and public health is on the horizon...
2016: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26772414/impact-of-pathogen-population-heterogeneity-and-stress-resistant-variants-on-food-safety
#13
REVIEW
T Abee, J Koomen, K I Metselaar, M H Zwietering, H M W den Besten
This review elucidates the state-of-the-art knowledge about pathogen population heterogeneity and describes the genotypic and phenotypic analyses of persister subpopulations and stress-resistant variants. The molecular mechanisms underlying the generation of persister phenotypes and genetic variants are identified. Zooming in on Listeria monocytogenes, a comparative whole-genome sequence analysis of wild types and variants that enabled the identification of mutations in variants obtained after a single exposure to lethal food-relevant stresses is described...
2016: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26772413/metabolomic-technologies-for-improving-the-quality-of-food-practice-and-promise
#14
REVIEW
Suzanne D Johanningsmeier, G Keith Harris, Claire M Klevorn
It is now well documented that the diet has a significant impact on human health and well-being. However, the complete set of small molecule metabolites present in foods that make up the human diet and the role of food production systems in altering this food metabolome are still largely unknown. Metabolomic platforms that rely on nuclear magnetic resonance (NMR) and mass spectrometry (MS) analytical technologies are being employed to study the impact of agricultural practices, processing, and storage on the global chemical composition of food; to identify novel bioactive compounds; and for authentication and region-of-origin classifications...
2016: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26772412/food-antioxidants-chemical-insights-at-the-molecular-level
#15
REVIEW
Annia Galano, Gloria Mazzone, Ruslán Alvarez-Diduk, Tiziana Marino, J Raúl Alvarez-Idaboy, Nino Russo
In this review, we briefly summarize the reliability of the density functional theory (DFT)-based methods to accurately predict the main antioxidant properties and the reaction mechanisms involved in the free radical-scavenging reactions of chemical compounds present in food. The analyzed properties are the bond dissociation energies, in particular those involving OH bonds, electron transfer enthalpies, adiabatic ionization potentials, and proton affinities. The reaction mechanisms are hydrogen-atom transfer, proton-coupled electron transfer, radical adduct formation, single electron transfer, sequential electron proton transfer, proton-loss electron transfer, and proton-loss hydrogen-atom transfer...
2016: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26772411/crispr-based-typing-and-next-generation-tracking-technologies
#16
REVIEW
Rodolphe Barrangou, Edward G Dudley
Bacteria occur ubiquitously in nature and are broadly relevant throughout the food supply chain, with diverse and variable tolerance levels depending on their origin, biological role, and impact on the quality and safety of the product as well as on the health of the consumer. With increasing knowledge of and accessibility to the microbial composition of our environments, food supply, and host-associated microbiota, our understanding of and appreciation for the ratio of beneficial to undesirable bacteria are rapidly evolving...
2016: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26772410/unraveling-anthocyanin-bioavailability-for-human-health
#17
REVIEW
Mary Ann Lila, Britt Burton-Freeman, Mary Grace, Wilhelmina Kalt
This review considers the bioavailability of health-protective anthocyanin pigments from foods, in light of the multiple molecular structures and complicated traffic patterns taken by anthocyanins both as flavonoid metabolites and as phenolic acid metabolites within the body. Anthocyanins have generally been considered to have notoriously poor bioavailability, based on the very low levels typically detected in routine human blood draws after ingestion. Although some investigations have assessed anthocyanin bioavailability solely based on the measurement of parent anthocyanins or phenolic acid breakdown products, more recent research has increasingly revealed the presence, qualitative diversity, relatively high concentrations, and tenacity of molecular intermediates of anthocyanins that retain the unique flavonoid C6-C3-C6 backbone structure...
2016: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26772409/bile-acid-modifications-at-the-microbe-host-interface-potential-for-nutraceutical-and-pharmaceutical-interventions-in-host-health
#18
REVIEW
Susan A Joyce, Cormac G M Gahan
Bile acids have emerged as important signaling molecules in the host, as they interact either locally or systemically with specific cellular receptors, in particular the farnesoid X receptor (FXR) and TGR5. These signaling functions influence systemic lipid and cholesterol metabolism, energy metabolism, immune homeostasis, and intestinal electrolyte balance. Through defined enzymatic activities, the gut microbiota can significantly modify the signaling properties of bile acids and therefore can have an impact upon host health...
2016: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26772408/antimicrobial-resistance-food-safety-and-one-health-the-need-for-convergence
#19
REVIEW
Samantha L Lammie, James M Hughes
Antimicrobial resistance is a complex, multifaceted, urgent global health problem. There is increasing concern about the emergence of multidrug-resistant superbugs. These superbugs result in infections responsive to treatment with few if any currently available antimicrobial agents, reviving memories of the preantibiotic era and evoking concerns about a postantibiotic era. Use of antibiotics exerts selective pressure on pathogens as well as on commensal organisms that are part of the normal flora of humans, animals, and the environment; this favors the emergence of resistant strains and sometimes involves the food supply...
2016: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/26735801/a-critical-look-at-prebiotics-within-the-dietary-fiber-concept
#20
REVIEW
Joran Verspreet, Bram Damen, Willem F Broekaert, Kristin Verbeke, Jan A Delcour, Christophe M Courtin
This article reviews the current knowledge of the health effects of dietary fiber and prebiotics and establishes the position of prebiotics within the broader context of dietary fiber. Although the positive health effects of specific fibers on defecation, reduction of postprandial glycemic response, and maintenance of normal blood cholesterol levels are generally accepted, other presumed health benefits of dietary fibers are still debated. There is evidence that specific dietary fibers improve the integrity of the epithelial layer of the intestines, increase the resistance against pathogenic colonization, reduce the risk of developing colorectal cancer, increase mineral absorption, and have a positive impact on the immune system, but these effects are neither generally acknowledged nor completely understood...
2016: Annual Review of Food Science and Technology
journal
journal
43605
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"