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Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers
10.1016/j.tifs.2018.04.002 2018-04-11 Background Phenolic compounds1 are one of the main interested nutraceuticals in the food and pharmaceutical industries. The application of phenolics is limited due to their low bioavailability, low solubility, low stability, and un-targeted release. These lim... |
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What are the scientific challenges in moving from targeted to non-targeted methods for food fraud testing and how can they be addressed? – Spectroscopy case study
10.1016/j.tifs.2018.04.001 2018-04-04 Background The authenticity of foodstuffs and associated fraud has become an important area. It is estimated that global food fraud costs approximately $US49b annually. In relation to testing for this malpractice, analytical technologies exist to detect fraud... |
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An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
10.1016/j.tifs.2018.03.022 2018-04-03 Background A large amount of food wastes and by-products are produced from farm to plate. They represent valuable sources for the production of high-added value compounds such as pectin. Pectin is the methylated ester of polygalacturonic acid and presents a w... |
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Emerging technologies: Back to the future
10.1016/j.tifs.2018.03.023 2018-04-03 Background Emerging technologies, especially high hydrostatic pressure, pulsed electric fields and cold atmospheric plasma applications, are discussed and the need for targeted emerging and future research areas is presented. Scope and Approach The need for m... |
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Advances in selenium-enriched foods: From the farm to the fork
10.1016/j.tifs.2018.03.021 2018-03-29 Background Selenium(Se) is an element found in the soil, which is also an essential micronutrient for human body. In fact, Se content of most of foods is very low, the Se requirement of the body can be satisfied with dietary supplements, Se-enriched foods is ... |
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A review: Breathable films for packaging applications
10.1016/j.tifs.2018.03.020 2018-03-29 Various packaging technologies have been developed to meet continuously increasing consumer demand for comfortable and safe use, convenience of use, and fresh quality of packaged products. Porous and breathable films provide various advantages such as the min... |
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Challenges to improve the safety of dairy products in China
10.1016/j.tifs.2018.03.019 2018-03-28 The output and per capita consumption of China's dairy products have increased greatly; however, there has also been an increase in dairy safety issues in recent years. After the melamine milk scandal, China's government reformed the management of dairy produ... |
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3D printing technology: The new era for food customization and elaboration
10.1016/j.tifs.2018.03.018 2018-03-24 Background Digitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content. Yet, its application is still limited and the proc... |
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A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality
10.1016/j.tifs.2018.03.015 2018-03-21 Background Paddy is one of the most important food crops in the world. The major operations of paddy processing are soaking, parboiling/steaming, drying and milling. The paddy processing is an energy-intensive process with the substantial wastewater generatio... |
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Techno-functional and biological properties of food protein nanofibrils formed by heating at acidic condition
10.1016/j.tifs.2018.03.013 2018-03-15 Background Nanofibrillation of proteins by heating at extremely acidic condition for long durations (several hours to days) is studied enthusiastically in food science. The process progresses by the unidirectional self-assembly of peptides as building units o... |