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Article
Food Science & Technology
Denis Yegon et al.
Summary: In this study, a portable NIR spectroscopy combined with chemometrics was used for the detection of BFPP adulteration. The results showed that two-class models had high reliability, with sensitivity and specificity above 0.98 and error below 0.01. Four-class models achieved sensitivity and specificity above 0.68 and error below 0.276. The PLSR models had correlation coefficients above 0.88 and root mean square error below 6.20%, with LODs below 13.79%. Therefore, NIR spectroscopy has promising potential for rapid screening of BFPP adulterations.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Marta Cabrita et al.
Summary: Consumers' belief that food is a crucial factor for health has led to an increased demand for food products that align with this trend. In response, the food industry is researching new ingredients, formulations, and technologies to meet this demand, including the concept of clean label products. This study focuses on developing a vegan and clean label mayonnaise by replacing egg yolk with vegetable protein, aiming to create a product that is in line with current food trends.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Nikheel Bhojraj Rathod et al.
Summary: Fish and fishery products are considered beneficial for human health, but they are prone to deterioration. Packaging using natural materials like chitosan and gelatine can enhance the shelf-life by inhibiting microorganisms and oxidation.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sumanta Das et al.
Summary: Food security is a critical concern in emerging nations, and ineffective food grain storage management poses a substantial threat. This research uses Total Interpretive Structural Modelling (TISM) and Matrice d'Impacts Croises Multiplication Appliquee a un Classement (MICMAC) analysis to identify and analyze the challenges to sustainable storage management, focusing on India. After a thorough literature review, consulting experts, and conducting a questionnaire survey, the study identifies 15 critical challenges. Inadequate government policies and a lack of commitment from top management are found to be the major obstacles. The combination of qualitative and quantitative models provides a comprehensive understanding and a logical framework for decision-making and sustainability.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Wayne Martindale et al.
Summary: This study addresses the critical need to report original and current findings on the global food system's ability to meet the growing natural resource demands of an estimated 9 billion global population. By integrating innovative industry insights and digital applications, the research aims to guide researchers in developing strategies to reduce climate change risks in the food and beverage supply. Key areas of focus include human-centered activities and practices often overlooked in sustainability assessments, smarter food production processes, citizen engagement, Internet of Things platforms, and workforce practices.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Lorena Guadalupe Ramon-Canul et al.
Summary: This study aimed to determine the sensory attributes of adulterated honey and the impact of honey adulteration on consumer liking, emotions, and memories by combining Pivot (c) Profile and Check-all-that-apply (CATA) sensory techniques. Consumers used the Pivot technique to generate sensory vocabulary and the CATA technique to filter relevant attributes. The study found that an increase in honey adulteration resulted in negative emotions and memories in consumers, leading to the rejection of honey.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Zeynep Elbir et al.
Summary: This study investigated the impact of using different rates of chia seeds in meatballs on various factors such as water content, pH, lipid oxidation, cooking loss, and HAAs content. The results showed that chia seeds significantly affected water content, cooking loss, pH, and total HAAs content. However, no significant impact was observed on TBARS value. Cooking temperatures also had a significant effect on water content, cooking loss, and total HAAs content. The content of total HAAs increased with higher cooking temperatures.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Nima Moslemy et al.
Summary: Cultured meat, produced by culturing animal cells in vitro, offers a promising solution to the challenges of traditional meat production. However, the industry still needs to overcome challenges such as scaling up production and ensuring product safety.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Esteban Echeverria-Jaramillo et al.
Summary: Black soybean cooking water (BSCW), a by-product of the soybean paste industry, has foaming and emulsifying properties, but its application has been limited. This research investigated its binding and texturising abilities in a plant-based patty. The results showed that BSCW powder could improve the fluid retention parameters and enhance the hardness and adhesiveness of the patties, making it a potential alternative plant-based ingredient that is environmentally friendly.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Editorial Material
Food Science & Technology
Sandeep Jagtap et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Arzu Karatas
Summary: Different substrates have a significant impact on the composition and element content of Pleurotus ostreatus. The highest concentrations of elements were found in the mushrooms cultivated on lime sawdust substrate. Health index analysis indicates that Pleurotus ostreatus is safe for human consumption.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Faith Matiza Ruzengwe et al.
Summary: The consumption of insects is recognized as an emerging solution to address malnutrition, but more research is needed to evaluate the effects of processing on nutrient bioavailability and bioaccessibility.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Maria Elena Sosa-Morales et al.
Summary: Vacuum frying is a low-pressure frying process that reduces oil content and moisture in food, resulting in high-quality products. Studies have focused on vegetable and some animal origin foods, and the use of microwave and ultrasound technologies improves sensory and textural attributes while reducing oil degradation.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Shima Jafarzadeh et al.
Summary: This review summarizes the latest advances in using plant-based compounds to reduce mycotoxin contamination in food products. Plant extracts exhibit antimicrobial activity against mycotoxigenic fungi through various mechanisms, including effects on cell membrane, mitochondrial structure, and enzymatic reactions.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Pradeep Kumar et al.
Summary: Mycotoxin-producing fungi pose a significant threat to global food safety, but the use of essential oils and phytochemicals in nanoformulations offers a sustainable and safe way to mitigate their contamination. These green preservatives have unique antimicrobial properties and can efficiently target and control mycotoxigenic fungi without much impact from environmental variables.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yanyi Huang et al.
Summary: The enrichment of red pitaya powder in oat-wheat bread significantly increased its polyphenol content and antioxidant activity. Compared to plain wheat bread, oat-wheat bread with red pitaya powder showed improved nutritional value and functionality.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Gbemisola J. Fadimu et al.
Summary: This study found that ultrasound pretreatment can influence the structural characteristics, molecular weight distribution, amino acid composition, and biological activity of lupin protein hydrolysate, leading to significant improvement in antioxidant, enzyme inhibitory, and ACE inhibitory activities.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ran Zhang et al.
Summary: The tea polyphenol liposomes/lysozyme-chitosan composite coating with gradual sustained property was prepared by tape casting method. The physicochemical properties and antibacterial mechanisms of the coatings were investigated. The results suggest that the TP-Lips/LZM-CS coating could be a promising material with excellent antibacterial properties in food preservation.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Raffaele Romano et al.
Summary: This work studied the extraction of bioactive compounds from citrus peels using environmentally friendly solvent CO2 under liquid and supercritical conditions. The addition of ethanol as a cosolvent was also investigated. The results showed that the extraction using a mixture of liquid CO2 and ethanol had the highest yield and antiradical activity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Akriti Taneja et al.
Summary: 3D printing technology can improve the sustainability of food value chains by enabling on-demand production, personalization, and waste reduction. It has the potential to address food scarcity and enhance efficiency and self-reliance in food processing. This review paper provides a comprehensive outlook on 3D printing technology, including techniques, raw materials, and future applications.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
S. Reshan D. Jayawardena et al.
Summary: This study developed a cost-effective protein ingredient for human food supplements using beef lungs. The results showed that drying the beef lungs at 50 ? resulted in a superior product quality with higher haem-iron content, better protein degradation, and improved oxidative stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Oluwatoyin Oluwole et al.
Summary: Phytonutrients such as phenolics have significant roles in health and well-being, including antioxidant, chemopreventive, neuroprotective, cardioprotective, and immunomodulatory properties. Citrus fruits, herbs, and cereals are examples of flavonoid sources with biological functions. Regular consumption of plant sources rich in phenolic compounds can reduce oxidative stress, cancer, cardiovascular disease, and slow down memory loss.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Sneh Punia Bangar et al.
Summary: This review discusses the use of pseudocereals as a healthier alternative with lower glycemic index (GI) and as potential ingredients for gluten-free food products. It provides insights into the latest research conducted worldwide.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mohammad Tarahi et al.
Summary: A novel starch was isolated from bitter vetch and compared with conventional starches. Bitter vetch starch showed higher levels of amylose, pasting temperature, and viscosity, making it a promising new source of starch.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Hebah M. S. Al Ubeed et al.
Summary: This review comprehensively analyzes the phytochemicals in hemp and hemp extracts, discussing the challenges they face in food and pharmaceutical products. It also outlines current applications of hemp extracts and proposes future trends for utilizing hemp phytochemicals and extracts.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
L. Movilla-Pateiro et al.
Summary: This paper reviews the current status of agricultural and food sustainability, focusing on monitoring progress indicators to help stakeholders address challenges. Finding long-term solutions will require revising rural development and smallholder agriculture, bringing about structural changes for the benefit of poorer stakeholders.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Nutrition & Dietetics
Renata Costa de Miranda et al.
Summary: This study found that increased consumption of ultra-processed foods in Portugal was associated with higher levels of free sugars, total fats, and saturated fats in the diet, while protein content decreased. Additionally, in adults, as consumption of ultra-processed foods increased, total energy intake, carbohydrate content, and dietary energy density also increased.
BRITISH JOURNAL OF NUTRITION
(2021)
Review
Nutrition & Dietetics
Zach Conrad et al.
Summary: Emerging research shows unexpected connections between food waste, nutrition, and environmental sustainability. Higher quality diets are linked to more waste, which leads to wasted resources and greenhouse gas emissions. Nutrition professionals need to expand into interdisciplinary fields to address these issues.
Article
Behavioral Sciences
Catarina Possidonio et al.
Summary: Consumer perceptions of meat alternatives vary depending on consumer characteristics, product attributes, and presentation methods. The study identified three consumer profiles: hedonically motivated meat eaters, health-oriented meat eaters, and ethically conscious meat avoiders. Most meat alternatives benefited from being presented as part of a larger meal, but individual framing may be more effective for some alternatives such as legumes.
Article
Agricultural Economics & Policy
Veronica Leon Bravo et al.
Summary: This study develops a roadmap with five levels of progress for advancing in sustainable supply chain performance assessment in the food industry, based on multiple case studies in Italy. The analysis identifies sustainability practices and assessment in different supply chain stages, along with stakeholder pressures and contingency factors. The roadmap serves as a decision-making tool for companies to plan and monitor progress according to their goals and stakeholders' expectations.
BRITISH FOOD JOURNAL
(2021)
Review
Environmental Sciences
Dongle Cheng et al.
Summary: Waste animal fats and proteins are valuable resources that can be reutilized through sustainable enzymatic technologies, serving as alternative nutrient media for microorganism growth activities. Different enzymes have been discussed for converting waste into biodiesel and bioactivate hydrolysates, with new biotechnologies proposed to discover novel enzymes with robust properties.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2021)
Review
Biochemistry & Molecular Biology
Maria G. Leichtweis et al.
Summary: With the rising demand for convenient and ready-to-eat foods, the use of antioxidants and preservatives in food formulation is crucial. Bio-based additives not only have technological functions in food, but also provide beneficial properties for human health, such as antioxidant capacity and antimicrobial, antitumor, and anti-inflammatory effects.
Article
Food Science & Technology
Gang Wu et al.
Summary: Whey proteins and dietary phenolics can interact fully under different pH conditions, forming complexes that improve the bioaccessibility and bioavailability of phenolics. Combination of whey proteins with dietary phenolics at both molecular and mixture levels creates novel functional ingredients.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Agricultural Economics & Policy
Rebekka Kuechler et al.
Summary: Food manufacturers have the power and responsibility to transform our food systems sustainably. However, there is currently no framework that fully meets the specific needs of the food sector and provides full connectivity with the supply chain. The study calls for more harmonised and integrated sustainability assessment throughout the food supply chain.
BRITISH FOOD JOURNAL
(2021)
Review
Food Science & Technology
David Julian McClements et al.
Summary: Consumers are demanding more ethical, sustainable, and nutritious foods, leading to a shift towards plant-based products in the food industry. The challenge lies in mimicking the appearance, texture, flavor, and functionality of animal-derived products using ingredients isolated solely from botanical sources. Understanding the properties of plant-derived ingredients and their assembly into structures resembling animal products is crucial for the development of new plant-based foods.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Food Science & Technology
Federico Bianchi et al.
Summary: Reducing food waste is a priority for more sustainable food systems. Utilizing agro-food by-products to enhance the nutritional value of pasta can provide health benefits, but may also affect its sensory characteristics.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ahtisham Ali et al.
Summary: Marine products are important food resources for humans, but with the development of the industry, there is an increasing amount of by-products that should be effectively utilized. Non-thermal processing methods have shown promising results in extracting bioactive compounds from marine by-products, with potential applications in various industries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Qiong Liu et al.
Article
Food Science & Technology
Xikun Lu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
A. K. M. Mofasser Hossain et al.
Article
Chemistry, Applied
Sarah E. Warren et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2020)
Article
Food Science & Technology
Mariane Santos Dorneles et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Article
Green & Sustainable Science & Technology
Ching-Hsu Huang et al.
Article
Entomology
Doriana Eurosia Angela Tedesco et al.
Review
Green & Sustainable Science & Technology
Anthony Fardet et al.
Article
Nutrition & Dietetics
Amy Culliford et al.
Review
Food Science & Technology
Joanna Tkaczewska
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2020)
Article
Multidisciplinary Sciences
Soroush Vosoughi et al.
