Trends in Food Science and Technology
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12.56
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4,553
Papers 4,424
1 page of 443 pages (4,424 results)
#1Limin Wang (CAS: Chinese Academy of Sciences)H-Index: 47
#2Shengbao Chen (CAS: Chinese Academy of Sciences)H-Index: 1
Last. Bo Yu (CAS: Chinese Academy of Sciences)H-Index: 70
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Abstract null null Background null Poly-γ-glutamic acid (γ-PGA) is a chiral biopolymer composed of either null l -glutamic acid or null d -glutamic acid or both monomers in different ratios and repeating frequency. It is biodegradable, water-soluble, environmentally friendly, and edible, and has versatile industrial applications. Depending on the microbial producers, the molecular weights and stereochemical compositions of γ-PGA differ substantially, and exhibit great application diversity. It i...
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#1Haoyang He (SCUT: South China University of Technology)
#2Da-Wen SunH-Index: 115
Last. Qingyi Wei (SCUT: South China University of Technology)H-Index: 23
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Abstract null null Background null The detection of food quality and safety is important in the whole food supply chain. In recent years, fluorescent detection technology has been extensively applied in food analysis. In particular, nanomaterial-based “on-off-on” fluorescent sensors have received much attention because of their high sensitivity, wide detection range, strong anti-interference ability, and flexible design. Nevertheless, there is no review focusing on the “on-off-on” fluorescent se...
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#1Gert W. Meijer (Nestlé)H-Index: 2
#2Patrick Detzel (Nestlé)H-Index: 12
Last. Violeta Stancu (AU: Aarhus University)H-Index: 4
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Abstract null null Background null The already many and further increasing number of label elements make food labels progressively “busy”. The question is whether all these label elements are useful, and impactful, in conveying information to consumers, to help them making easier, safer, and healthier food choices. null null null Scope and approach null The scope of this review is food safety and nutrition labelling information. Diverse perspectives are considered on the importance of the label ...
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#1Z. F. BhatH-Index: 29
#2James D. Morton (Lincoln University)H-Index: 29
Last. Hina F. BhatH-Index: 16
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Abstract null null Background null Milk and milk products often contribute a significant portion to the daily human diet and provide highly bioavailable animal proteins for maintenance and growth. Several processing technologies have the potential to affect the structural and functional properties of the milk proteins and can influence their fate in the gastrointestinal tract. null null null Scope and approach null The present review examines the thermal and non-thermal processing technologies t...
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#1Zhihong Zhang (Zhengzhou University of Light Industry)H-Index: 43
#2Yafei Lou (Zhengzhou University of Light Industry)H-Index: 3
Last. Miao Du (Zhengzhou University of Light Industry)H-Index: 72
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Abstract null null Background null As a critical topic of international concern, food safety has received great attention in recent years. The hazardous substances (such as antibiotics, heavy metal ions, food additives, and foodborne bacteria) in foodstuffs would cause threat to human health and economic losses in food industry. Despite of high sensitivity, accuracy, and reliability of conventional techniques for analysis of food contaminants, they often require complicated apparatus, well-train...
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#1Jiayin HuangH-Index: 4
#2Zhiheng HuH-Index: 1
Last. Yaqin HuH-Index: 3
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Abstract null null Background null Owing to increasing environmental concerns and growing demands for food quality maintenance, biodegradable active packaging is emerging on the market to overcome the challenges faced by traditional plastic packaging. Pectin, with characteristics of low price, non-toxic and good polymerization, is an ideal material for active food packaging. null null null Scope and approach null This review offers the current state of studies on pectin-based active packaging. T...
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#1Dietrich Knorr (TUB: Technical University of Berlin)H-Index: 87
#2Mary Ann Augustin (University of Adelaide)H-Index: 1
Abstract null null Background null Uncertainty is a fact of scientific life. The myriad of factors affecting the integrity of highly complex and diverse food materials contributes to uncertainty in scientific assessment. Conscious ignorance, the absence of fact or clarity, results in communal gaps of knowledge. Uncertainty and conscious ignorance drive scientists to ask better research questions. This paper is a plea for increasing the genuine state of knowledge in food science and technology. n...
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#1Xu Mengmeng (JU: Jiangnan University)H-Index: 3
#2Song Zhu (JU: Jiangnan University)H-Index: 1
Last. Zhongyang Ding (JU: Jiangnan University)H-Index: 17
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Abstract null null Background null Selenium-enriched mushrooms represent an important daily source of selenium in food products. Selenium is an essential micronutrient that enhances various biological activities, including the antioxidant, antitumor, and immune-regulatory properties of mushrooms. null null null Scope and approach null From the perspective of how selenium influences the growth and metabolism of mushrooms during the process of selenium biofortification, this review summarizes rece...
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#1Mahta Mirzaei (IAU: Islamic Azad University, Tehran)H-Index: 6
#2Amin Shavandi (ULB: Université Libre de Bruxelles)H-Index: 20
Last. Stanislas Goriely (ULB: Université Libre de Bruxelles)H-Index: 35
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Abstract null null Background null Yeast cells are a rich source of protein and have long been investigated for the production of yeast extract as a source of bioactive peptides with different documented bioactivity, e.g. antioxidant, ACE-inhibitory, antidiabetic, as well as prevention of chronic diseases and providing immune responces. Furthermore, yeast cells are known to contribute to generation of bioactive peptides due to their proteolytic activity during fermentation processes, and also re...
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#1Ravichandran Santhosh (NITR: National Institute of Technology Rourkela)H-Index: 2
#2Debarshi Nath (NITR: National Institute of Technology Rourkela)H-Index: 1
Last. Preetam Sarkar (NITR: National Institute of Technology Rourkela)H-Index: 14
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Abstract null null Background null Agro-food processing industries generate a large volume of plant-byproducts that has immense potential in energy recovery, food product and packaging development. Recently, there is an emerging research interest in utilizing plant-byproducts to develop biodegradable packaging materials. Plant-byproducts possess strong structural and functional characteristics that can enhance the biopolymer packaging with improved barrier, mechanical, active, and intelligent pr...
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