| 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. |
- Blokhuis, Harry
(författare)
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Best practice framework for animal welfare certfication schemes
- 2014
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Ingår i: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 37, s. 127-136
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Tidskriftsartikel (refereegranskat)abstract
- Certification schemes that aim to provide an assurance on animal welfare have been developed in many countries but there is no internationally agreed mechanism for recognising the equivalence of animal welfare schemes. The lack of standardisation is a complication in international trade as the lack of clarity may impede demand for products from animals reared according to specified levels of welfare. An important first step is to define a credible best practice framework for animal welfare certification schemes that could apply in any country. Schemes may aim to provide assurance on minimum levels of welfare or may also aim to promote welfare improvement within their scheme membership. It is proposed here that certification schemes wishing to make animal welfare claims could adopt a scheme level continuous improvement approach, as already used in quality and environmental certification schemes, to promote improvement at a farm level. It is suggested that this can be achieved by using the following four generic principles. Firstly the scheme can operate a management system that coordinates scheme activities which actively promote improvement in animal welfare within participating farms. This management system should include the following generic steps: plan (establish the objectives including desired outcomes, scheme requirements and monitoring processes), do (implement scheme inspection systems and support structures), check (measure and monitor the process and results) and improve (take action to improve performance). Secondly the scheme should develop progressive resources and outcomes requirements that comply with relevant legislation, encourage the provision of opportunities valued by the animals, promote farm level continuous improvement in important welfare outcomes and require innovation not to compromise welfare goals. Thirdly the scheme should target its assessment and support resources on important welfare concerns. Activities should include assessment of relevant welfare requirements and outcomes, promoting interest amongst farmers in their management, ensuring technical advice is available and insisting on remedial action for those farmers with consistent poor outcomes. Finally by taking an evidence-based, participatory and transparent approach the scheme should also embrace external scrutiny and involvement.
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| 9. |
- Boostani, Sareh, et al.
(författare)
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A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications
- 2021
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Ingår i: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 109, s. 303-321
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Forskningsöversikt (refereegranskat)abstract
- Background: Controlled release (CR) systems have emerged as powerful platforms for innovative formulations and dietary designs to enhance the techno-functional performance of bioactive food ingredients both in human body and food products. Generally, the term CR, has developed to indicate delivery systems with optimal control over release rate and performance. However, there are principles and requirements for properly designing the controlled delivery systems in the food sector. Scope and approach: This study comprehensively and systematically reviews necessary principals of the release, aiming to provide a robust background for the design of appropriate CR systems. Different release mechanisms and release profiles are described, and the factors affecting the release of food ingredients into the food matrix or digestive tract are also discussed. Accordingly, this paper reveals the ways of designing CR systems and illustrates various potential carriers either for gastrointestinal delivery or techno-functional applications. Key findings and conclusions: The use of several nanostructures has been described based on the concepts of CR formulations to encapsulate different food ingredients. Overall, this review highlights the link between the underlying aspects and exemplified evidences that provides insights into the rational design of a controlled delivery formula, which could be beneficial for those who are working in the field of bioactive-loaded carriers and encapsulation systems.
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| 10. |
- 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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| 11. |
- 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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| 12. |
- Demir, Eda, et al.
(författare)
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Reversible electroporation caused by pulsed electric field – Opportunities and challenges for the food sector
- 2023
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Ingår i: Trends in Food Science and Technology. - 0924-2244. ; 139
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Forskningsöversikt (refereegranskat)abstract
- Background: The application of Pulsed Electric Field (PEF) to food may result in reversible or irreversible electroporation of cell membranes, depending on whether cell homeostasis is restored after resealing. Restoration of homeostasis upon reversible electroporation implies the recovery of the pre-pulse transmembrane potential and the restoration of cell metabolic functions. Enhanced membrane permeability caused by reversible electroporation would allow impregnation of cells with foreign molecules and/or stress-induced metabolic reactions. The impregnation of cells and the induction of stress in cells could open new opportunities for the application of PEF in the food industry. Scope and approach: Most of the published literature on the application of PEF in food systems focuses on the irreversible process, mainly targeting cold pasteurization or mass/heat transfer enhancement. This review focuses on the application of reversible electroporation to enhance metabolic production of secondary metabolites, to accelerate seed germination and fermentation, and as pre-treatment prior to freezing and drying. Finally, the challenges for industrial application of this technology are discussed. Key findings and conclusions: The application of reversible electroporation as a pre-treatment prior to unit operations in the food industry has the potential to improve the quality of the final product in terms of structure, nutritional value or increased productivity. However, its industrial application faces several challenges, related to difficulties in process optimization, scale-up and equipment design. Therefore, significant efforts are still required to apply reversible electroporation on an industrial scale in the future.
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| 13. |
- 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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| 14. |
- Gomez, Federico, et al.
(författare)
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Applying biochemical and physiological principles in the industrial freezing of vegetables: a case study on carrots
- 2004
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Ingår i: Trends in Food Science & Technology. - : Elsevier BV. - 1879-3053 .- 0924-2244. ; 15:1, s. 39-43
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Tidskriftsartikel (refereegranskat)abstract
- We review here the potential benefits of metabolic changes in carrots upon cold stress, a process known as cold acclimation, for the enhancement of quality upon freezing. The damaging action of a previous blanching operation is discussed and the alternative of using mild blanching treatments to minimise tissue damage is reviewed. Blanching treatments, aimed at inactivating enzymes near the surface of the product, may be a potential alternative strategy to minimise the damage to the protected, cold-acclimated cellular system and at the same time avoid the development of off-flavour in stored frozen carrots. (C) 2003 Elsevier Ltd. All rights reserved.
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| 15. |
- Gomez, Federico, et al.
(författare)
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The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables
- 2005
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Ingår i: Trends in Food Science & Technology. - : Elsevier BV. - 1879-3053 .- 0924-2244. ; 16:8, s. 325-331
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Tidskriftsartikel (refereegranskat)abstract
- We review the potential of isothermal calorimetry as an analytical tool to provide an integrated view of the effect of different processing steps on the quality and shelf life of minimally processed fruits and vegetables. Variations in processing operations involved in product development in the food industry are studied through a factory scenario to show the versatility of the technique in monitoring and predicting changes in quality of minimally processed horticultural products.
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| 16. |
- Gutiérrez, Tomy J., et al.
(författare)
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Update of the concept of type 5 resistant starch (RS5) : Self-assembled starch V-type complexes
- 2021
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Ingår i: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 109, s. 711-724
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Forskningsöversikt (refereegranskat)abstract
- Background: All starch fractions not digested and absorbed in the small intestine of healthy humans are considered resistant starch (RS), and their habitual intake has been associated with different beneficial effects on health. In particular, starch-lipid V-type complexes, such as starch-fatty acids and starch-monoglycerides, have traditionally been classified as type 5 RS. Scope and approach: Other starch V-type complexes have emerged more recently, such as starch-glycerol, starch-amino acids, starch-peptides, starch-proteins, starch-lipid-protein, starch-polyphenols, starch-other polysaccharides, among others, which do not fit well into the traditionally accepted nutritional classification of RS. Here, these complexes are analyzed in order to highlight the pertinence of redefining RS5 for the inclusion of this new type of RS. Key findings and conclusions: All those self-assembled starch V-type complexes can be classified as RS5. However, starch-polyphenol V-type complexes should particularly be further investigated to ensure their inclusion in this new extended RS5.
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| 17. |
- Hansson, Sven Ove, et al.
(författare)
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Breeding for public health : A strategy
- 2018
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Ingår i: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 80, s. 131-140
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Forskningsöversikt (refereegranskat)abstract
- Background Plant and animal breeding can contribute to promote human health by providing new and healthier food products that farmers can produce in an economically viable way and consumers will choose to buy and eat. However, this can only be achieved if breeding makes full use of knowledge about nutrition, consumer behaviour, farming and agricultural economics, A strategy is needed for breeding for public health. Scope and Approach: A multidisciplinary group of researchers has developed a strategy for plant and animal breeding for public health. The group includes experts in plant breeding, animal breeding, food science, nutrition science, clinical nutrition, agricultural economics, consumer research, and ethics. Key Findings and Conclusions: An outline is proposed of a strategy for breeding for public health. It aims at improving public health in both low- and high-income countries. To prevent chronic disease, the highest priority should be to develop healthy variants of traditional food items that can be introduced universally, i.e. completely replace the older, less healthy variants. In particular in low-income countries, food products with enhanced micronutrient content are urgently needed. In all countries, crops with improved fatty acid composition can contribute substantially to improved public health. A reasonable second priority is products that may not be suitable for universal introduction but will expectedly be demanded by large groups of consumers. One example could be diminishing the energy density of traditional foodstuffs by reducing their fat, sugar, and starch content and increasing their dietary fibre content, Changes in the current organization of the market for farm products are needed to encourage the production of healthier foodstuffs.
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| 18. |
- Hartstra, A. V., et al.
(författare)
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Interplay between gut microbiota, its metabolites and human metabolism: Dissecting cause from consequence
- 2016
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Ingår i: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244. ; 57, s. 233-243
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Tidskriftsartikel (refereegranskat)abstract
- Background: Alterations in gut microbiota composition and bacterial metabolites have been increasingly recognized to affect host metabolism and are at the basis of metabolic diseases such as obesity and type 2 diabetes (DM2). Intestinal enteroendocrine cells (EEC's) sense gut luminal content and accordingly secrete hormones that modulate glucose and lipid metabolism and affect satiety. It has become evident that microbial metabolic products significantly affect EEC function. Scope and approach: In this review, we will discuss current insights in the role of the gut microbiota and its metabolites in development of obesity and DM2 and elaborate on interventions that modulate EEC action. Key findings and conclusions: Studies including fecal transplantation and Roux-en-Y gastric bypass (RYGB) in humans and animal models suggest that the gut microbiota and its metabolites causally contribute to development of obesity and DM2. Emerging evidence suggests that the gut microbiota and its metabolites can modulate secretion of EEC hormones that regulate appetite and insulin secretion. Dispersed intestinal expression and low abundance make EEC's difficult to study. Since current intestinal sampling methods in humans are mostly limited to the colon, this leaves a large part of EEC function understudied. It would therefore be relevant to develop means to extend sampling methods throughout to entire GI tract. (C) 2016 Elsevier Ltd. All rights reserved.
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| 19. |
- Hassan, Mohammad Mahmudul, et al.
(författare)
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Residual antimicrobial agents in food originating from animals
- 2021
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Ingår i: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 111, s. 141-150
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Tidskriftsartikel (refereegranskat)abstract
- Background: The agricultural food products industry in Bangladesh depends on utilizing antimicrobials indiscriminately as growth promoters and for controlling infectious diseases. Thus, there is always a risk of antimicrobial agent accumulation in food sources that originate from agricultural production.Methods: In the present study, we collected data from published articles between January, 2013 and December, 2019 on antimicrobial residues in human food sources such as meat, milk, eggs, and fishes.Results: Liver contained the highest percentage of antimicrobial residues (74%; 95% CI: 59.66?85.37) against the in vitro enteric pathogen Escherichia coli in layer chickens. Similar results were demonstrated in liver (68%; 95% CI: 53.30?80.48) and kidney (66%, 95% CI: 51.23?78.79) of layer chickens against Bacillus cereus and Bacillus subtilis. Amongst all antibiotics, the highest concentrations of ciprofloxacin were detected in kidney (48.57%; 95% CI: 31.38?66.01), followed by liver (47.56; 95% CI: 40.88?54.30) of broiler chickens. Ciprofloxacin was also present in liver (46.15%; 95% CI: 33.70?58.96) of layer chickens. The percentage of ciprofloxacin in thigh and breast meat in broiler bird were 41.54% (95% CI: 34.54?48.79) and 37.95% (95% CI: 31.11?45.15) respectively. Enrofloxacin was the second most dominant antimicrobial agent and was present in the liver of both types of poultry (Broiler and Layer chickens: 41.54%; 95% CI: 29.44?54.4 and 437.33%; 95% CI: 30.99?44.01). The prevalence rates of enrofloxacin in thigh and breast meat of broiler chickens were 24.10% (95% CI: 18.28?30.73) and 20.51% (95% CI: 15.08?26.87), respectively. Tetracycline, a commonly used antibiotic in livestock, was present in the liver (49.23%; 95% CI: 36.60?61.93) of layer chickens. In case of aquaculture food products, the highest amount of amoxicillin (683.2 mg/kg) was detected in Tilapia fish (Oreochromis niloticus), followed by 584.4 mg/kg in climbing perch (Anabas testudineus) and 555.6 mg/kg in Rui fish (Labeo rohita). Among the five types of fishes, Rui fish (0.000515 mg/kg) contained the highest concentrations of chloramphenicol antibiotic residues.Conclusions: The presence of antimicrobial residues in meat, milk, egg, and fish is a serious public health threat due to the potential induction of antimicrobial resistance. It can negatively impact the food supply chain, especially with the current strain that it is already facing with the current COVID-19 pandemic. The findings of the present study highlight the ongoing risk of residual antimicrobial agents in food of animal origin in Bangladesh and countries with similar practices. This can draw the attention of public health officials to propose plans to mitigate or stop this practice.
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| 20. |
- Hjortmo, Sofia, 1978, et al.
(författare)
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Inherent biodiversity of folate content and composition in yeasts
- 2005
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Ingår i: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 16:6-7, s. 311-316
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Tidskriftsartikel (refereegranskat)abstract
- We have studied folate content and composition in 44 yeast strains cultivated in a synthetic medium at standardised conditions. Folates were measured by a validated HPLC method. The total folate content ranged from 4000 to 14,500 mu g/100g dry matter showing a large biodiversity among studied yeasts. The forms found were 5-CH3-H(4)folate and H(4)folate, also varying extensively in relative amounts between different strains. Several strains showed a showed two-fold or higher folate content as compared to the control strain-a commercial strain of Baker's yeast. This indicates that folate content in yeast-fermented foods may be more than doubled merely by choosing a proper strain.
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| 21. |
- Hogenkamp, Pleunie S., et al.
(författare)
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Effect of oral processing behaviour on food intake and satiety
- 2013
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Ingår i: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 34:1, s. 67-75
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Tidskriftsartikel (refereegranskat)abstract
- Many foods can be consumed quickly or with a little chewing. An overview of 33 experiments suggests that oral processing plays a role in food intake by affecting satiation (assessed by the measurement of ad libitum intake) and satiety (assessed by measurement of subjective appetite ratings, subsequent intake, and/or release of hormones, such as CCK and GLP-1). An increase in oral processing may result in an increased timespan for satiety signals to induce meal termination or evoke satiety. Determinants of oral processing (e.g. bite size, chewing, texture) are modifiable factors that may be considered to contribute to food intake regulation.
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| 22. |
- Huang, Dan, et al.
(författare)
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Application of infrared radiation in the drying of food products
- 2021
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Ingår i: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 110, s. 765-777
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Forskningsöversikt (refereegranskat)abstract
- Background: Drying is an important method to preserve food products. Although many traditional drying technologies (hot air, freeze, microwave drying) have been applied successfully to various food products, each drying technique has its own advantages and disadvantages. Novel drying methods such as infrared drying, have become very popular. Scope and approach: This study gives an overview on the application of infrared radiation in the drying of food products in the last decade. The effects of main parameters (infrared power, intensity, distance, wavelength and drying temperature) and the introduction of infrared radiation on drying kinetics and food quality were discussed. Inconsistencies were pointed out and analyzed in detail. Key findings and conclusions: Drying kinetics was improved by introducing infrared radiation and increased with increasing infrared power, intensity, drying temperature and decreasing infrared distance. However, a very high infrared power, intensity, drying temperature and a very low infrared distance should be avoided as the food products will be overheated. The effects of infrared parameters on food quality were unpredictable. The energy consumption under infrared radiation was also variable. When the reduction of drying time was considerable, the energy consumption decreased. When the reduction was insufficient, the energy consumption increased. The application of infrared radiation will also affect the food quality. Generally, the infrared radiation can decrease the water activity, reduce the total color change and improve the nutrient retention.
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| 23. |
- Jonsson, Karin, 1982, et al.
(författare)
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Rye and health - Where do we stand and where do we go?
- 2018
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Ingår i: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 79, s. 78-87
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Forskningsöversikt (refereegranskat)abstract
- Background: High whole grain intake has consistently been associated with lowered risk of developing a number of chronic diseases. Among cereals, rye has highest content of dietary fiber, together with a wide variety of bioactive compounds. There is accumulating evidence from intervention studies of physiological effects of rye foods with potential health benefits. Scope and approach: This review summarizes the state of the art of rye and health and identifies future directions for research and innovation, based partly on findings presented at the international conference “The Power of Rye” Åland, Finland, 7–8 June 2017. Key findings and conclusions: Rye foods have well-established beneficial effects on insulin metabolism compared with wheat bread under isocaloric conditions and at standardized amounts of available carbohydrates, which may have positive implications for diabetes prevention. Recent findings suggest that alterations in blood glucose flux partly explain these effects. Moreover, several studies have shown beneficial effects of rye-based foods on satiety, which is one plausible mechanism behind recently demonstrated beneficial effects on weight management. Emerging results indicate beneficial effects of rye intake on inflammation and blood lipids. More research is needed to uncover underlying mechanisms for other demonstrated effects and the long-term implications for health. A challenge with rye-based foods is making them palatable and widely acceptable to consumers. Development of innovative and tasty rye products and targeted communication strategies is crucial in increasing awareness and consumption of rye foods. Novel results in this regard are presented in this review.
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| 24. |
- Karageorgou, Dimitra, et al.
(författare)
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Benefits of supplementation with microbial omega-3 fatty acids on human health and the current market scenario for fish-free omega-3 fatty acid
- 2023
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Ingår i: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 136, s. 169-180
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Forskningsöversikt (refereegranskat)abstract
- BackgroundGrowing evidence points to a link between specific fatty acids ingested through the diet and human health. Chain length, saturation degree, and position of double bonds in fatty acids determine their effect in humans. Omega-3 and omega-6 fatty acids have been recognized for their contribution to the prevention and/or treatment of diabetes, cancer, visual impairment, cardiovascular diseases, as well as neurological and musculoskeletal disorders.Scope and approachHumans cannot synthesize these fatty acids in sufficient amounts and need to absorb them through the diet. Oleaginous microalgae constitute a promising, sustainable source of such fatty acids, as they can accumulate up to 85% of lipids on a cell dry weight basis.Key findings and conclusionsThe present review summarizes the potential of oleaginous microalgae as a convenient, economical, and sustainable source of polyunsaturated fatty acids, and explores their beneficial role in human health. The growing prevalence of cardiovascular diseases and changing dietary preferences are driving the increasing demand for microbial omega-3 fatty acids. Following the COVID-19 pandemic, the importance of a healthy immune system has further strengthened the market for omega-3 fatty acids.
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| 25. |
- Khalifa, Shaden A. M., et al.
(författare)
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Recent insights into chemical and pharmacological studies of bee bread
- 2020
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Ingår i: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 97, s. 300-316
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Forskningsöversikt (refereegranskat)abstract
- Background: Bee bread is a product of the fermentation of a mixture of pollen, nectar and bee saliva that is inoculated by a wide range of bacteria and yeasts necessary for fermentation after storage in comb cells. Bee bread is regarded as the chief protein resource that bees can utilize, especially for feeding of larvae and adults. Since ancient times, bee bread has been used in different cultures for several nutritional and therapeutic purposes.Scope and approach: In this review, we attempt to highlight the possible biological activities, chemical components, methods of isolation and structure of bee bread in addition to its food supplement value and/or medical applications.Key findings and conclusions: Bee bread has been shown to exhibit antimicrobial, antioxidant, antiradical, anticancer, and anti-inflammatory activities. The basic chemical components of bee bread include carbohydrates, proteins and vitamins, as well as minerals, fatty acids and other substances such as enzymes, natural antibiotics, antioxidants and hormones. Bee bread is considered to be a beneficial food supplement. In recent years, there has been significant interest in the use of bee bread to treat many illnesses.
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