| 1. |
- Andersson, Karin, et al.
(författare)
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Life cycle assessment (LCA) of food products and production systems
- 1994
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Ingår i: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053 .- 0346-718X. ; 5:5, s. 134-138
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Tidskriftsartikel (refereegranskat)abstract
- In the late 1980s the demands for a more ecological life style and sustainability set off intense research for methods to analyse and assess the environmental impact of products and systems. The methodology crystallizing from this research is called life cycle assessment (LCA). This paper presents the concept, methodology, applications and present status of LCA. LCA as applied to food production systems is discussed in terms of needs, special demands on methodology, the studies that have been performed and ongoing activities. © 1994.
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| 2. |
- Hermansson, Ann-Marie, et al.
(författare)
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Developments in the understanding of starch functionality
- 1996
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Ingår i: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053. ; 7:11, s. 345-353
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Tidskriftsartikel (refereegranskat)abstract
- In this article, we describe how starch functionality can be explained in terms of structure. The behaviour of different types of starches is demonstrated by showing how the microstructure of potato and wheat starch is related to their rheological properties. The results illustrate the structural importance of amylose and amylopectin. The microstructure of a completely new type of genetically engineered potato amylopectin starch is presented for the first time.
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| 3. |
- Ohlsson, Thomas, et al.
(författare)
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EFFoST 2001 and beyond
- 2001
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Ingår i: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053. ; 12:8, s. 261-262
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Tidskriftsartikel (refereegranskat)
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| 4. |
- Ohlsson, Thomas
(författare)
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Minimal processing-preservation methods of the future : An overview
- 1994
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Ingår i: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 5:11, s. 341-344
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Tidskriftsartikel (refereegranskat)abstract
- Minimal-processing technologies are modern techniques that provide sufficient shelf life to foods to allow their distribution, while also meeting the demands of the consumers for convenience and fresh-like quality. Minimal-processing technologies can be applied at various stages of the food distribution chain, in storage, in processing and/or in packaging. Examples of methods will be reviewed, including modified-atmosphere packaging, high-pressure treatment, sous-vide cooking and active packaging. © 1994.
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| 5. |
- Olafsdottir, G., et al.
(författare)
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Methods to evaluate fish freshness in research and industry
- 1997
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Ingår i: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053. ; 8:8, s. 258-265
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Tidskriftsartikel (refereegranskat)abstract
- Knowledge of the various descriptors of properties that are encountered in fish immediately after harvest or catch must be known as well as of the changes in properties that take place over time. This information can be gained by performing controlled storage experiments that extend from the time of harvest until spoilage. Freshness, loss of freshness and spoilage can thus be monitored; once the dynamics and the rate of the various changes that occur have been measured, the next step is to try to develop a model. The future aim is to use a model to determine when a sample was harvested or predict the remaining shelf life of an unknown sample. To achieve this aim, it is useful to combine several measurements obtained by different methodologies and correlate the findings with sensory assessments, which are currently the most used method to evaluate fish freshness.
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| 6. |
- Skjöldebrand, Christina, et al.
(författare)
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User-friendly production systems for the food industry
- 1994
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Ingår i: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053. ; 5:9, s. 277-280
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Tidskriftsartikel (refereegranskat)abstract
- Information technology is in a phase of rapid development, and communication needs in the food industry and elsewhere are growing. Many operators in food production plants have little or no experience of computer operation; computer systems designed for use in this environment must therefore be so user-friendly that computer novices can operate them. This article describes projects in the information technology field that aim ultimately to aid the design of computer-based tools for food production plant operators. © 1994.
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| 7. |
- Björck, Inger, et al.
(författare)
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Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project
- 2012
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Ingår i: Trends in Food Science & Technology. - : Elsevier BV. - 1879-3053 .- 0924-2244. ; 25:2, s. 87-100
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Tidskriftsartikel (refereegranskat)abstract
- Epidemiological studies have linked whole grain intake to the prevention of the metabolic syndrome, obesity and associated chronic diseases such as CVD and T2D. The Nutrition module within the HEALTHGRAIN project, included 10 partners and undertook in vitro, animal and humanin vivo studies with the overall aims of elucidating the components and mechanisms underlying the health benefits of cereal grains. This review summarises the major outcomes of these studies, including yet unpublished findings.
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| 8. |
- Chen, Lei, et al.
(författare)
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A review on advanced microencapsulation technology to enhance bioavailability of phenolic compounds : Based on its activity in the treatment of Type 2 Diabetes
- 2019
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Ingår i: Trends in Food Science & Technology. - : ELSEVIER SCIENCE LONDON. - 0924-2244 .- 1879-3053. ; 85, s. 149-162
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Forskningsöversikt (refereegranskat)abstract
- Background: Studies on and the application of polyphenolic compounds, have recently attracted great interest in the functional foods due to their potential health benefits to humans. However, the major disadvantage associated with phenolic compounds is their constrained bioavailability, mainly caused by its low aqueous solubility, poor stability and limited membrane permeability.Scope and approach: The aim of this study is to give an overview of the microencapsulation technology to enhance bioavailability of phenolic compounds. Furthermore, the anti-diabetic effect of microencapsulated phenolic compounds and capability of them to produce new functional foods will be discussed.Key findings and conclusions: The utilization of microencapsulated polyphenols, instead of free compounds, can effectively alleviate the deficiencies. This review provided valuable insight that may be useful for identifying trends in the commercialization of microencapsulation -technological products or for identifying new research areas. The results published to date confirm that the encapsulation promotes the protection of active compounds, enabling industrial applications of active packaging.
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| 9. |
- Chen, Lei, et al.
(författare)
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Recent advances in the development of sesquiterpenoids in the treatment of type 2 diabetes
- 2019
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Ingår i: Trends in Food Science & Technology. - : ELSEVIER SCIENCE LONDON. - 0924-2244 .- 1879-3053. ; 88, s. 46-56
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Forskningsöversikt (refereegranskat)abstract
- Background: Treatment of type 2 diabetes mellitus (T2DM) through dietary terpenoids is receiving a promising interest and sesquiterpenoids' importance for food and pharmaceutical industries is mainly based on the existed scientific works. Scope and approach: Sesquiterpenoids might contribute to prevent or delay T2DM by inhibiting key enzymes relevant for hyperglycemia, modulating beta-cells function, targeting insulin signaling route, etc. Sesquiterpenoids also have been demonstrated to stimulate glucose uptake by enhancing glucose transport, repressing glucose production, or improving lipid metabolism. Key findings and conclusions: In this review, we summarized the latest developments of sesquiterpenoids in the treatment of type 2 diabetes as well as sesquiterpenoids-rich herbs against key enzymes relevant to hyperglycemia, and discussed their underlying molecular mechanisms of anti-diabetic potential. We also suggested a better evaluation of the pharmacological profile of sesquiterpenoids and their derivate with a clear-cut choice of possible human pathologies.
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| 10. |
- El-Seedi, Hesham R., et al.
(författare)
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Honeybee products : An updated review of neurological actions
- 2020
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Ingår i: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 101, s. 17-27
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Forskningsöversikt (refereegranskat)abstract
- Background: According to the World Health Organization, two billion people will attain the age of 60 years or more by 2050. Ageing is a major risk factor for a number of neurodegenerative disorders, which currently possess challenge to the global health status, carrying economic and social consequences. Therefore, attention has been dedicated towards the development of neuroprotective agents derived from natural sources. Honeybee products, such as honey, bee pollen, bee bread, propolis, royal jelly, beeswax, and bee venom have been used for therapeutic purposes since ancient times in Egypt, Greece, and China. Despite the emergence of modern medicine, bee products remain clinically relevant owing to their potential as anti-inflammatory, anti-oxidant, and neuroprotective agents.Scope and approach: This review demonstrates the potential of bee products against neurological disorders in the light of the current literature.Key findings and conclusions: Bee products and individual isolated components have enormous therapeutic potential for multiple neurological disorders. The different studies show overall neuroprotective and nerve-tonic characteristics of bee products, mainly due to their anti-oxidant, anti-inflammatory and anti-apoptotic features. However, some limitations such as allergic reactions and the cytotoxic effect of some bee products warrant a special care in its development as drug leads in future studies.
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