Trends in Food Science and Technology
Papers 3931
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#1Sule Keskin Ulug (U of A: University of Alberta)H-Index: 1
#2Forough Jahandideh (U of A: University of Alberta)H-Index: 8
Last. Jianping Wu (U of A: University of Alberta)H-Index: 41
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#1Ian de Medeiros Esper (NMBU: Norwegian University of Life Sciences)
#2Pål Johan From (NMBU: Norwegian University of Life Sciences)H-Index: 12
Last. Alex Mason (NMBU: Norwegian University of Life Sciences)H-Index: 16
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Abstract Background Meat has been an important protein source for human nu-trition for thousands of years and will continue to be. According to the Organisation for Economic Cooperation and Development and Food and Agriculture Organisation's (OECD-FAO)outlook report 2018–2027, the meat consumption increased around 20% in the last ten years, and it is expected to grow another 15% for the next ten years. The harsh working environ-ment in abattoirs and meat factories, such as cold and wet operating...
#1Bruno S. Esposto (FFCLRP: Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto)H-Index: 2
#2Paula Jauregi (University of Reading)H-Index: 21
Last. Milena Martelli-Tosi (FFCLRP: Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto)H-Index: 5
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Abstract Background Over the past two decades, the clinical evidence supporting the beneficial effects of probiotics in consumer's health and wellness has increased. Hence, the food and pharmaceutical industries have encouraged the production of different probiotic foods and probiotic strains. So far, nearly all commercialized probiotics are from animal (dairy and human subjects) origin; however, other sources are increasingly being reported as promising reservoirs of new potential probiotics. I...
#1Pinar Balkir (Ege University)H-Index: 5
#2Kemal Kemahlıoğlu (Ege University)H-Index: 1
Last. Ufuk Yücel (Ege University)H-Index: 4
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#1Shujian Wu (JNU: Jinan University)H-Index: 1
#2Alaa El-Din A. Bekhit (University of Otago)H-Index: 31
Last. Yu Ding (JNU: Jinan University)H-Index: 21
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Abstract Background Neurodegenerative diseases are debilitating conditions that diminish the quality of life and pose significant financial and social burdens. Therefore, strategies to relieve and control these diseases are urgently required, which will improve the quality of patients’ lives. Dysbacteriosis of gut microbiota has been shown to be a key component of neurodegenerative disease etiology. The homeostasis of gut microbiota and the balance of reactive oxygen species (ROS) in the gut can...
#1Celso F. Balthazar (Federal Fluminense University)H-Index: 21
#2Jonas T. Guimarães (Federal Fluminense University)H-Index: 17
Last. Adriano G. Cruz (Rio de Janeiro Federal Institute of Education, Science and Technology)H-Index: 52
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Abstract Background In the last years, consumers are more conscious about nutrition, welfare, authenticity, and quality of dairy products. Nuclear magnetic resonance (NMR) technology has gained attention as a potential method for food quality and authenticity purposes. Scope and approach This review aimed to comprehensively explain and discuss the use of NMR for quality and authenticity of milk and dairy products. Key findings and conclusions The NMR technology showed to be an effective tool to ...
#1Jielun Hu (NCU: Nanchang University)
#2Lin Zhang (CUHK: The Chinese University of Hong Kong)H-Index: 23
Last. Siew C. Ng (CUHK: The Chinese University of Hong Kong)H-Index: 60
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Abstract Background Patients with COVID-19 caused by SARS-CoV-2 exhibit diverse clinical manifestations and severity including enteric involvement. Commensal gut bacteria can contribute to defense against potential pathogens by promoting beneficial immune interactions. Interventions targeting the gut microbiome may have systemic anti-viral effects in SARS-CoV-2 infection. Scope and approach To summarise alterations of gut microbiota in patients with COVID-19 including impact of specific bacteria...
1 CitationsSource
#1Reda Riesute (KTU: Kaunas University of Technology)
#2J. Šalomskienė (KTU: Kaunas University of Technology)H-Index: 3
Last. Sonata Gustiene (Lithuanian University of Health Sciences)
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Abstract Background Yeasts are widely spread in nature. Yeasts have a positive role in the fermentation of some products such as wine or beer, although they are also responsible for food spoilage alongside fungi. In addition, some species of yeasts, such as Candida spp., can enter the human body through food and beverages and may cause various types of infections. Therefore, it is necessary to find natural means for inhibition yeast growth in foods where they are undesirable microorganisms. Scop...
1 CitationsSource
#1Cristina Muñoz-Shugulí (Usach: University of Santiago, Chile)H-Index: 1
#2Cristian Patiño Vidal (Usach: University of Santiago, Chile)
Last. Johana Lopez-Polo (Usach: University of Santiago, Chile)H-Index: 2
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Abstract Background Plant extract compounds have various industrial applications as well as some limitations. However, the encapsulation of them through different techniques is known as a way for optimizing their physicochemical properties, biological activities, and effectivity to improve the shelf-life of different foods. Scope and approach In this review, the latest food applications of cyclodextrin inclusion complexes, liposomes, and electrospinning as encapsulating methods of plant extract ...
1 CitationsSource
Top fields of study
Food science
Food industry
Food processing