Subjects -> FOOD AND FOOD INDUSTRIES (Total: 409 journals)
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    - FOOD AND FOOD INDUSTRIES (289 journals)

FOOD AND FOOD INDUSTRIES (289 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 69)
Advances in Nutrition     Hybrid Journal   (Followers: 58)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 10)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 26)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 18)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 2)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 3)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 33)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 4)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 17)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 25)
Food Chemistry : X     Open Access   (Followers: 2)
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 22)
Food Modelling Journal     Partially Free   (Followers: 2)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 5)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 11)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 9)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agricultural Science and Food Technology     Open Access   (Followers: 2)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 2)
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JKI Datenblätter : Obstsorten     Open Access   (Followers: 2)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 5)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 3)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Industry     Open Access   (Followers: 1)
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Beverages     Open Access   (Followers: 1)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 4)

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Similar Journals
Journal Cover
Current Opinion in Food Science
Journal Prestige (SJR): 1.166
Citation Impact (citeScore): 3
Number of Followers: 6  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 2214-7993 - ISSN (Online) 2214-7993
Published by Elsevier Homepage  [3207 journals]
  • Toxigenic Alternaria species: impact in cereals worldwide
    • Abstract: Publication date: October 2018Source: Current Opinion in Food Science, Volume 23Author(s): Sabina Moser Tralamazza, Karim Cristina Piacentini, Caio Henrique Tadashi Iwase, Liliana de Oliveira RochaAlternaria is one of the main mycotoxigenic fungal genera found in cereals worldwide. Reports of black point and leaf blight diseases associated with Alternaria on cereals are continually published and recent studies have shown the possible and significant impact their toxins may have on human health. Although, cereal grains are constantly affected by Alternaria spp. and their toxins, still little relevance is given on the subject. At the moment, tenuazonic acid in sorghum/millet-based infant food is the only Alternaria toxin regulated by an official government authority (Bavarian health and food safety authority). This review reports the complex Alternaria species taxonomy, their prevalence and ability to produce a diverse group of mycotoxins and their impact on cereal grains worldwide.
       
  • Aspergillus species and mycotoxins: occurrence and importance in
           major food commodities
    • Abstract: Publication date: October 2018Source: Current Opinion in Food Science, Volume 23Author(s): Marta Hiromi Taniwaki, John I Pitt, Naresh MaganAspergillus species produce important mycotoxins, in particular aflatoxins, produced by A. flavus and related species, and ochratoxin A, produced by A. ochraceus and related species and also A. carbonarius and (less commonly) A. niger. In this review we briefly discuss the distribution of toxigenic Aspergillus species in nuts, coffee and cocoa beans, dried fruits, grapes, maize, rice and small grains. Future perspectives of distribution of Aspergillus species in foods are briefly discussed taking into account the impacts of climate change and the resilience of these mycotoxigenic species.
       
  • Impact of toxigenic fungi and mycotoxins in chickpea: a review
    • Abstract: Publication date: October 2018Source: Current Opinion in Food Science, Volume 23Author(s): Maria Laura Ramirez, Eugenia Cendoya, María Julia Nichea, Vanessa Gimena Lourdes Zachetti, Sofia Noemí ChulzeChickpea (Cicer arietinum) is one of the most cultivated pulses in terms of world production being India the largest producer. There is a high demand of this legume due to its nutritional value. Although is more popular in developing countries, it is becoming recognized throughout the world. Chickpea is often attacked by fungi during pre and post-harvest stages, significantly affecting its productivity, also some species can be potential mycotoxin producers that can lead to serious threats to human health. Since there is an increasing demand for high quality and innocuous foods, limits for mycotoxin contamination have been established. This review provides information about the occurrence of mycotoxigenic fungi and mycotoxins on chickpea seeds and/or based-products around the world. Some data about strategies to reduce the problem are also included.
       
  • New aspects of ochratoxin A and citrinin biosynthesis in
           Penicillium
    • Abstract: Publication date: October 2018Source: Current Opinion in Food Science, Volume 23Author(s): Rolf Geisen, Markus Schmidt-Heydt, Najim Touhami, Annika Himmelsbach
       
  • The application of loop-mediated isothermal amplification (LAMP) assays
           for the rapid diagnosis of food-borne mycotoxigenic fungi
    • Abstract: Publication date: October 2018Source: Current Opinion in Food Science, Volume 23Author(s): Ludwig NiessenMycotoxins are secondary metabolites produced by filamentous fungi that toxic effects in vertebrates when administered via a natural route. More than 400 different compounds can be produced by a variety of molds during growth and storage of food commodities as well as during processing and storage of food products. In order to protect consumers, the most hazardous mycotoxins have been subject to legal regulations in the majority of countries world wide. In order to meet legal and quality requirements for commodities, production processes and products there is need for rapid, sensitive and reliable methods that can detect the presence of mycotoxigenic fungi during quality control and for the application of HACCP concepts in the food and feed industry. Based on the results of rapid testing, proper methods of chemical analysis can be deviced to check samples for presence and concentrations of mycotoxins in accordance with regulatory guidelines to reach the goal of reducing the concentrations of mycotoxins in the food and feed supply chain. Loop-mediated isothermal amplification is a DNA-based technology that enables rapid, specific and sensitive diagnosis of microorganisms with a minimum of technical apparatus and sample processing effort. This article gives an overview over the application of this novel technology for the diagnosis of mycotoxin producers, in species-specific and group-specific assays and gives an outlook on future developments.
       
  • Black aspergilli and ochratoxin A-producing species in foods
    • Abstract: Publication date: October 2018Source: Current Opinion in Food Science, Volume 23Author(s): Francisco Javier Cabañes, Maria Rosa BragulatOchratoxin A (OTA) is a potent nephrotoxin and carcinogen which is found in a wide variety of common foods and beverages. The black aspergilli are distributed worldwide and are regarded as common food spoilage fungi. These fungi are one of the more difficult groups concerning classification and identification. New molecular approaches have shown that there is a high biodiversity, but that species are occasionally difficult to recognize based solely on their phenotypic characters. Only few species have been confirmed to be OTA producers in this group and fewer are known to contaminate foods with this mycotoxin as a natural occurring contaminant. In this paper, the OTA-producing species included in the Aspergillus section Nigri and the foods that they are able to contaminate are reviewed in depth.
       
  • Pulsed light technology to enhance food safety and quality: a mini-review
    • Abstract: Publication date: October 2018Source: Current Opinion in Food Science, Volume 23Author(s): Dalia John, Hosahalli S. RamaswamyPulsed light (PL) technology is one of the emerging technologies which can be used to inactivate several pathogenic and spoilage microorganisms both in vitro and in different foods while resulting in minimal influence on the quality attributes. The short duration — high power light pulses have been demonstrated to be powerful enough for inactivating microorganisms by a combination of photochemical, photothermal and photophysical mechanisms. In addition to the inactivation of microorganisms, PL treatment has been shown to be effective in some in-package microbial decontamination, reduction in allergens and for extending the shelf-life of certain foods while retaining its nutritional value. PL treatment can be used alone as well as in combination with other technologies as a hurdle concept. This mini-review provides an overview of the various applications of PL technology with special focus to the enhance food safety and quality.
       
  • Novel processing methods: updates on acidified vegetables thermal
           processing
    • Abstract: Publication date: October 2018Source: Current Opinion in Food Science, Volume 23Author(s): Yetenayet B Tola, Hosahalli S RamaswamyConventional thermal processing of low acid foods experiences significant quality loses due to intense thermal processing schedules. Even though relative improvement in quality of canned foods achieved through modification of processing and packaging methods, due to required high lethality, commercial thermal sterilization process are still heat and energy intensive. Combined use of product pH (pH 
       
  • Novel techniques in food processing: bionanocomposites
    • Abstract: Publication date: October 2018Source: Current Opinion in Food Science, Volume 23Author(s): Neda Maftoonazad, Hosahalli RamaswamyBionanocomposites are a group of materials mainly produced from biodegradable resources (polysaccharides, proteins, lipids and biodegradable synthetic polymers) reinforced with nanofillers playing different roles and functionalities. These materials are usually fabricated by solution intercalation or melt intercalation. Bionanocomposites can be used to design active packaging to extend the shelf life of food products. Also these materials may be exploit in producing nanofibers using melt spinning, solution blowing and electrospinning which are promising area in medical and food industry to improve stability, bioavailability and controlled release. Application of nanocomposites as transducer in biosensors due to their flexibility, lightweight, scalability and resistance to corrosion has been proved in electro-analytical sensors in industry.Graphical abstractGraphical abstract for this article
       
  • Epicoccum sorghinum in food: occurrence, genetic aspects and
           tenuazonic acid production
    • Abstract: Publication date: October 2018Source: Current Opinion in Food Science, Volume 23Author(s): Rodrigo Cardoso de Oliveira, Lorena Carnielli-Queiroz, Benedito CorreaEpicoccum sorghinum, a producer of tenuazonic acid (TeA), is frequently isolated from a variety of cereals and is considered one of the major component of sorghum grain-mold disease complex. Over the last decade, phylogenetic analyses have been conducted to understand the Phoma complex, which includes E. sorghinum, formerly known as Phoma sorghina. Contamination with TeA has gained considerable attention from the scientific community, especially because of the high levels found in food and beverages. However, TeA contamination is usually associated only with the presence of Alternaria spp. This review discusses general information about E. sorghinum, including taxonomy, identification, genetic aspects, and TeA production.
       
  • Strategies to improve the functionality of probiotics in supplements and
           foods
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Claude P Champagne, Adriano Gomes da Cruz, Monica DagaProbiotic bacteria are increasingly marketed in supplements and in foods. In order to ensure their functionality (effectiveness), the focus has traditionally been to simply maintain cell viability. However, the bioactive metabolites that are specifically the result of probiotics (probioactives), are increasingly being identified. Thus, ensuring the presence of the probioactives in the products will contribute to health functionality. It is argued that improving the functionality of probiotics can be achieved by adapting fermentation technologies in order to produce high levels of probioactives in the supplements or in fermented foods. Also, probiotics will need to demonstrate multiple benefits in foods, including delaying spoilage.
       
  • Impact of food matrix components on nutritional and functional properties
           of fruit-based products
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Ana Oliveira, Ana L Amaro, Manuela PintadoNowadays, worldwide consumers seek delightful and appealing foods that are simultaneously safer, nutritional and healthier. Fruit-based products are largely consumed due to, in part, the consumer's perception of these products as healthy and convenient perceived as similar or even with better health benefits than the raw fruits that originated them. However, it is of paramount importance to understand the impact of the food matrix components on nutritional and functional properties of fruit-based products. Isolated compounds, or fruit extracts are used more often than food products in interaction studies. These approaches do not consider the interferences of food matrix components and/or the impacts of food processing on bioactivity and bioaccessibility of the active compounds. In fact, the bioaccessibility of bioactive compounds can be different in diverse food matrices and this review aims to provide an integrated approach to the field of matrix interactions.Graphical abstractGraphical abstract for this article
       
  • Green analytical chemistry applied in food analysis: alternative
           techniques
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Juliana Azevedo Lima Pallone, Elem Tamirys dos Santos Caramês, Priscila Domingues AlamarQuality control of foods can be evaluated by determination of parameters, such as the physico-chemical composition and the determination of macro and micronutrients (carbohydrates, proteins, lipids, fibers, ashes, minerals, vitamins, among others), determination of the nutritional and bioactive components, microbial contamination and presence of pathogens, determination of the origin of food products, or the detection of adulteration in food matrices. The determination of food quality can be accomplished by conventional analytical techniques that needs time consuming, laborious sample preparation and often responsible for environmental contamination (toxic wastes). Vibrational spectroscopy (infrared, Raman and Hyperspectral Image System) associated with chemometrics have been successfully applied as alternatives for these analyses, since they are fast, have little or no sample preparation, do not generate risks to the operator or produce toxic waste, according to green chemistry principles.
       
  • Non-bovine milk products as emerging probiotic carriers: recent
           developments and innovations
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Chaminda Senaka Ranadheera, Nenad Naumovski, Said AjlouniNon-bovine milk predominately from goat, sheep, camel and donkey have been used in producing several probiotic products including yoghourt, fermented milk, ice cream and cheese. Among these, goat milk dominates as the main probiotic carrier into humans. These products can be considered as suitable vehicles for delivering probiotics to humans due to their ability in maintaining sufficient probiotic viability during shelf life. Non-bovine milk may also aid probiotics in sustaining the harsh gastrointestinal conditions and adhesion to intestinal epithelium. Although, the sensory properties of these products seem relatively unappealing for some consumers an increasing global demand exists. However, the variety of commercially available non-bovine dairy products containing probiotics is currently limited. Additionally, studies that are focusing on functional probiotic products made with milk from non-bovine species are relatively scarce thus the traditional bovine milk derivatives still represent a large portion of the probiotic product innovations.
       
  • Ohmic heating for the dairy industry: a potential technology to develop
           probiotic dairy foods in association with modifications of whey protein
           structure
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Ricardo Nuno Pereira, José António Teixeira, António Augusto Vicente, Leandro Pereira Cappato, Marcus Vinicius da Silva Ferreira, Ramon da Silva Rocha, Adriano Gomes da CruzThe use of whey in dairy probiotics is a topic of great interest to the scientific community and the food industries. However, few studies address the effect of ohmic heating (OH) on cell metabolism and growth parameters of probiotic microorganisms. Despite of this, OH under sub-lethal conditions presents promising results regarding the enhancement of growth rate and bacteriocin activity, leading to considerable improvements in the fermentation process. Thus, this review highlights the main findings and advances on the effect of OH on probiotic metabolism, while addressing the modification of whey protein structure as potential carrier of probiotic entities, aiming at stimulating interest and encouraging the development of functional products using OH.Graphical abstractGraphical abstract for this article
       
  • Differential calorimetry scanning: current background and application in
           authenticity of dairy products
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Juliana S .Farah, Marcia C Silva, Adriano G Cruz, Verônica CaladoDairy foods are consumed in a large scale by most age groups and social classes, because it is recognized benefits for the consumers’ health and the advantages considering a nutritional point of view. In this sense, they are intentionally subjected to different types of frauds (removal of some valuable ingredients or even substitution of ingredients by inferior substances) committed by industries in order to increase the profitability of the products’ sales. Thus, it is very important to have rapid, non-invasive and precise techniques to identify easily frauds in dairy food. Differential scanning calorimetry (DSC) is a simple thermal analysis methodology recognized as one of these techniques. In this review, the principles and its application for evaluating the authenticity of dairy products are presented.
       
  • Bioactive profile of pumpkin: an overview on terpenoids and their
           health-promoting properties
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Domenico Montesano, Gabriele Rocchetti, Predrag Putnik, Luigi LuciniPumpkins belong to the family Cucurbitaceae, a medicinally and economically important plant group. In fact, some of them are cultivated both for their edible fruits than for the cure of a wide array of health-related problems. Cucurbitaceae produce the so-called cucurbitacins, important compounds with curative effects. Furthermore, they are responsible for the bitter taste and the toxicity of the plants. In the cucurbits, and in particular in the pumpkins, there is a significant quantity of terpenoid-metabolites with remarkable biological properties. Among the most represented terpenoids, there are triterpenes, to which cucurbitacins and other similar molecules belong, tetraterpenes represented essentially by carotenoids, and some sesquiterpenes. This review is focused on the investigation of the main Cucurbitaceae terpenes, together with related biological and health activities.
       
  • Effects of transglutaminase on health properties of food products
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Shabboo Amirdivani, Nasim Khorshidian, Marina Fidelis, Daniel Granato, Mohammad Reza Koushki, Mehrdad Mohammadi, Khadijeh Khoshtinat, Amir Mohammad MortazavianNowadays, food manufacturers try to develop new products with unique functional characteristics; however, these products have not always been to the benefit of the consumer and in some cases have led to consumer's health problems. The use of transglutaminase (TG) in the food industry is very common. Transglutaminase catalyzes covalent bond between lysine and glutamine in peptides and protein to achieve a more stable, rigid and complex product. From the health point of view, TG can reduce allergy, control energy intake from foods and act as mediator in wound healing. Besides all these benefits, evidences have suggested that transglutaminase (mTG) action in food products might cause autoantigen in celiac disease (CD) population. Microbial transglutaminase cross-linked gluten may be hazardous for CD since the enzymes can deamidate gluten and thus, mimic endogenous tissue transglutaminase (tTG). On the other hand, numerous studies indicated that transglutaminase is responsible for some neurodegenerative diseases such as Alzheimer disease and Huntington disease (HD). In the present article, recent achievements on health aspects of transglutaminase in food products are reviewed.
       
  • Non-thermal emerging technologies and their effects on the functional
           properties of dairy products
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Jonas de Toledo Guimarães, Eric Keven Silva, Monica Queiroz de Freitas, Maria Angela de Almeida Meireles, Adriano Gomes da CruzFunctional food is a relatively new concept, once there is not a worldwide definition, however, this term is increasingly widespread. The consumption of functional products is a new trend for the next years given the health improvement and well-being of its consumers. The dairy market has a great potential to be inserted in this trend due to the composition and the large variety of potentially functional dairy products. The non-thermal emerging technologies appeared as promising ways to improve product's benefits, and high intensity ultrasound and supercritical carbon dioxide seem to be great alternatives for dairy processing, improving some functional properties of its products.Graphical abstractGraphical abstract for this article
       
  • Prebiotic in fruit juice: processing challenges, advances, and
           perspectives
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Thatyane Vidal Fonteles, Sueli RodriguesPrebiotics are non-digestible food ingredients or chemically stable structures that modulate gut microbiota and so, the overall consumer's health. The prebiotic fortification of fruit juices has increased, and the scarce literature suggests that the food matrix can influence prebiotic stability. This review presents the main aspects of the design of fruity prebiotic juices covering the effects of processing on prebiotic structure and properties. The use of fruit juice as a substrate to synthesize prebiotics oligosaccharides are also covered.
       
  • Recovery of biomolecules of high benefit from food waste
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Filomena Nazzaro, Florinda Fratianni, Maria Neve Ombra, Antonio d’Acierno, Raffaele CoppolaFood waste comprises raw or cooked food materials, including all food loss before, during or after meal domestic preparation, as well as all material removed during all food service activities, such as manufacturing, distribution, and retail. It is composed by vegetal or animal materials, counting also bones, carcasses and organs. Due to the enormous vastness of the subject and the number and type of biomolecules obtainable from food waste, in this brief review our attention was focused on two types of animal and vegetable food waste, trying to demonstrate how two models of waste, respectively, can represent a very important source of biomolecules of technological and functional interest.
       
  • Plant seed mucilage as emerging biopolymer in food industry applications
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Christos Soukoulis, Claire Gaiani, Lucien HoffmannThe demand for sustainable, eco-green and minimally processed food ingredients of innate technological (structuring, texturising, stabilising) and functional potential is on the growth. Plant seed mucilage (PSM) constitutes a polysaccharide hydrocolloid of particular physicochemical and structure conformational diversity which endows a broad range of functional and health relevant aspects. Many studies have demonstrated the peculiar structuring and stabilising role of crude and fractionated PSM in model and real food matrices. In addition, PSMs intake through the orogastrointestinal route has been associated with several health benefits such as modulation of postprandial glycaemic and insulinaemic response, hyperlipidaemia counteracting, satiety enhancement, regulation of gut microbiota function. This concise review discusses the most recent advancements in the field of PSM extraction and characterisation as well as their exploitation as alternative hydrocolloids for food and nutraceutical industry applications.Graphical abstractGraphical abstract for this article
       
  • New approaches based on comparative proteomics for the assessment of food
           quality
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Leticia Mora, Marta Gallego, Fidel ToldráDuring the last decade, the use of integrated ‘omics’ including genomics, transcriptomics, metabolomics and proteomics has provided a better knowledge of food systems. In fact, technical improvements achieved in mass spectrometry instruments together with the last developments of bioinformatics tools and hardware have allowed proteomics to be the method of choice for food control through the identification of quality biomarkers and the study of the proteome expression data. In this context, modern comparative proteomics is the basis for establishing quantitative differences in the expressed proteome of a certain sample by comparison with a reference through the relative and absolute quantification of proteins and peptides.Graphical abstractGraphical abstract for this article
       
  • Advances in NIR spectroscopy applied to process analytical technology in
           food industries
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Silvia Grassi, Cristina AlampreseProcess analytical technology (PAT) in food industries can improve process efficiency and final product quality by enhancing understanding and control of the manufacturing processes. Near infrared spectroscopy (NIRS) is one of the predominant e-sensing technologies used in PAT, thanks to its ability in fingerprinting materials and simultaneously analyzing different food-related phenomena. Recent advances have shown good potentials of NIRS in real-time monitoring and modeling of different food processes. However, most studies have been carried out at a lab scale, while applications at industrial levels are still few. To bridge the gap between NIRS potentials and its actual implementation in PAT, more efforts are requested to both researchers and industries in order to close the control loop for an efficient and automated processing management.Graphical abstractGraphical abstract for this article
       
  • Recent developments in nutrimetabolomics: from food characterisation to
           disease prevention
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Giulia Mancano, Marina Mora-Ortiz, Sandrine P ClausApplications of mass spectrometry (MS) and nuclear magnetic resonance (NMR) spectroscopy in the discipline of metabolomics have gained increasing interest in the area of foodomics due to their ability to characterise the metabolome of complex matrices. In this review, we report recent studies that have applied NMR and MS-based metabolomics for improved detection of food frauds, the identification of dietary markers and to investigate the interconnection between metabolome and microbiome. Overall, the advent of these new state-of-the-art technologies is contributing to expand the body of knowledge on human physiology and inter-individual metabolic diversity, which is highly valuable in the context of personalised nutritional interventions.
       
  • Analytical methods for the determination of phthalates in food
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Javier González-Sálamo, Bárbara Socas-Rodríguez, Javier Hernández-BorgesNowadays, phthalic acid esters (PAEs) are widely used as plasticisers in the manufacture of plastics, as a result of which they can appear in foods since they have a certain migration capacity. Their analysis is not easy since, apart from the complexity of food samples, they are ubiquitous in any analytical laboratory and suitable precautions and strategies should be taken into account. The aim of this short review article is to provide a general vision of the different analytical methods that have been published up to now concerning the analysis of PAEs in food samples.
       
  • The future of analytical chemistry in foodomics
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Pasquale FerrantiThe field of food analytical chemistry has greatly evolved over the last years, moving from the descriptive view of raw food composition into the modern instrumental approaches known as the foodomics. The development and optimization of these integrated approaches, based on the use of high resolution techniques for tracing the chemical fingerprint of a food, is arriving to define molecular parameters for the qualification, authentication, and safety of the products. With these new tools, omics are solving some of the new issues of food quality and traceability, including the development of analytical methods to ensure the origin of food, as well as the discovery of biomarkers to identify potential food safety problems. Here we review the main methods used in foodomics from its birth until now, highlighting the use of high throughput instrumentation. This includes the computational problems they generate, but also the significant prospects for development of knowledge that are able to open in important areas such as food technology and biotechnology.
       
  • The role of foodomics to understand the digestion/bioactivity relationship
           of food
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Grégory Pimentel, Kathryn J Burton, Guy Vergères, Didier DupontWith the increase in the prevalence of food-related diseases, there is a growing interest in unraveling the effect food might have on human health. A better vision of how food is broken down in the gastrointestinal tract and further metabolized is essential to clarify this link. The recent development of the ‘omics’ technologies now allows a more comprehensive view of the food-derived compounds released in the gut during digestion and the metabolites present in body fluids after intestinal absorption. The objective of the present paper is to give an overview on the latest research describing the digestion process and its relationship with food bioactivity using different ‘omics’ technologies. It emphasizes the complementarity of the ‘omics’ disciplines, i.e. transcriptomics, proteomics, metabolomics, etc. (gathered under the more generic term of ‘foodomics’) and the added value of integrating such datasets.
       
  • Advanced proteomics and systems biology applied to study food allergy
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Mónica Carrera, Benito Cañas, José M GallardoFood allergy is considered to be the fourth most important public health problem by the World Health Organization (WHO). As a consequence, accurate, sensitive and fast detection methods for food allergy control and investigation are highly recommendable. In this work, we present a short overview of the applications of the Advanced Proteomics and Systems Biology approaches for the study and control of food allergy. For this purpose, two consecutive proteomics strategies (Discovery and Targeted Proteomics) applied for the study and control of food allergy are reviewed in detail. In addition, from an integrative point of view, the emergence proteomics-based systems biology approaches applied for the study of the mechanisms of food allergy are described. Future directions and new perspectives are also provided.Graphical abstractGraphical abstract for this article
       
  • Gluten-free cereal-based food products: the potential of metabolomics to
           investigate changes in phenolics profile and their in vitro
           bioaccessibility
    • Abstract: Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Gabriele Rocchetti, Gianluca Giuberti, Luigi LuciniIn recent years, the enhancement of common gluten-free (GF) cereal-based foods with ingredients rich in phytochemicals such as polyphenols (PP) is gaining interest. However, the comprehensive screening of PP is complex due to their chemical diversity, as well as because many of them are found at low concentration levels, as conjugated forms, and because they do undergo transformation by the colonic microflora. With this aim, the high-resolution mass spectrometry based metabolomics profiling may provide more inclusive information concerning the identification, quantification and dynamics of PP in complex matrices. This mini-review is focused on the potential of metabolomics in the untargeted evaluation of phenolic profile and bioaccessibility in GF cereal-based food products.
       
  • Recent developments in encapsulation and release of functional food
           ingredients: delivery by design
    • Abstract: Publication date: Available online 6 July 2018Source: Current Opinion in Food ScienceAuthor(s): David Julian McClementsThe development of colloidal delivery systems (CDS) to encapsulate, protect, and release bioactive agents has exploded in recent years, as seen by the large increase in papers published in this area. These delivery systems include micelles, microemulsions, nanoemulsions, emulsions, multiple emulsions, solid lipid nanoparticles, protein nanoparticles, and biopolymer microgels. Despite this fact, it is unclear how many of these delivery systems are actually being adapted by industry, or if they are even suitable for commercial applications. Many of the CDS described in scientific manuscripts are prepared from ingredients that are not legally acceptable in foods, are fabricated using processing operations that are uneconomic or cannot be scaled up, or have properties incompatible with the intended final application. This article describes the principle of `delivery by design’ (DbD) as a more rational approach to create CDS with properties suitable for commercial applications.Graphical abstractGraphical abstract for this article
       
  • Biogenic Amines: a key freshness parameter of animal protein products in
           the coming circular economy
    • Abstract: Publication date: Available online 31 May 2018Source: Current Opinion in Food ScienceAuthor(s): Klavs Martin Sørensen, Violetta Aru, Bekzod Khakimov, Ulrik Aunskjær, Søren Balling EngelsenFood waste is a matter of primary interest to global food security as it has important economic, environmental and social impacts. Circular economy is a key solution to the side-stream issue as it promotes resources reuse and waste minimization. Animal proteins are valuable resources and the extraction of proteins from meat production side-streams is an upcoming profitable business. In this context, the quantification of biogenic amines, chemical indices of freshness, has become a valuable screening tool for the rapid and objective assessment of meat waste products. Several approaches for quantification of biogenic amines have been developed, but high performance liquid chromatography remains the most reliable technique for defining the freshness of side-streams in meat production including animal protein products.
       
 
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