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Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing
10.1111/1541-4337.12341 2018-03-30 In the last decade, the use of multivariate statistical techniques developed for analytical chemistry has been adopted widely in food science and technology. Usually, chemometrics is applied when there is a large and complex dataset, in terms of sample number... |
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Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods
10.1111/1541-4337.12345 2018-03-30 Edible films and coatings have been extensively studied in recent years due to their unique properties and advantages over more traditional conservation techniques. Edible films and coatings improve shelf life and food quality, by providing a protective barri... |
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Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization
10.1111/1541-4337.12330 2018-03-25 Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health‐promoting compounds. With the growing population and changing diet habit... |
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Bioavailability of Quercetin in Humans with a Focus on Interindividual Variation
10.1111/1541-4337.12342 2018-03-25 After consumption of plant‐derived foods or beverages, dietary polyphenols such as quercetin are absorbed in the small intestine and metabolized by the body, or they are subject to catabolism by the gut microbiota followed by absorption of the resulting produ... |
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Exposure, Occurrence, and Chemistry of Fumonisins and their Cryptic Derivatives
10.1111/1541-4337.12334 2018-03-14 Fumonisins are mycotoxins mainly produced by Fusarium proliferatum and Fusarium verticillioides. Because of their wide distribution, the potential health hazard, and economic significance, they are considered one of the most important mycotoxin classes. Epide... |
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Synthesis of Galactooligosaccharides in Milk and Whey: A Review
10.1111/1541-4337.12344 2018-03-14 Galactooligosaccharides (GOS) are synthesized by the enzyme β‐galactosidase during the hydrolysis of lactose. In this so‐called transgalactosylation reaction the galactosyl moiety is transferred to another sugar molecule instead of water resulting in oligosac... |
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The Fate of Mycotoxins During the Processing of Wheat for Human Consumption
10.1111/1541-4337.12338 2018-03-14 Mycotoxins are a potential health threat in cereals including wheat. In the European Union (EU), mycotoxin maximum levels are laid down for cereal raw materials and final food products. For wheat and wheat‐based products, the EU maximum levels apply to deoxyn... |
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Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review
10.1111/1541-4337.12311 2018-03-13 Formation of highly resistant spores is a concern for the safety of low‐acid foods as they are a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the strategy usually applied in the food industry is the intensification of trad... |
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Integration of Emerging Biomedical Technologies in Meat Processing to Improve Meat Safety and Quality
10.1111/1541-4337.12339 2018-02-24 Modern‐day processing of meat products involves a series of complex procedures designed to ensure the quality and safety of the meat for consumers. As the size of abattoirs increases, the logistical problems associated with large‐capacity animal processing ca... |
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Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review
10.1111/1541-4337.12337 2018-02-13 Abstract Texture is one of the food quality attributes affecting the consumer's acceptability and the market value. Fish and shellfish undergo weakening or softening of muscle, particularly during extended storage under inappropriate conditions. The phenomeno... |