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Caenorhabditis elegans: A Convenient In Vivo Model for Assessing the Impact of Food Bioactive Compounds on Obesity, Aging, and Alzheimer's Disease
10.1146/annurev-food-030117-012709 2018-03-26 Caenorhabditis elegans is a small free-living nematode that lives in temperate soil environments. It has been widely employed as an animal model in research involving obesity, aging, and neurodegenerative diseases, including Alzheimer's disease, because of it... |
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Updates on the Cronobacter Genus
10.1146/annurev-food-030117-012246 2018-03-26 There has been considerable concern related to Cronobacter spp. in foods, especially due to their highlighted association with neonatal infections through the ingestion of reconstituted powdered infant formula (PIF). This concern resulted in improved microbio... |
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Role of Proteins on Formation, Drainage, and Stability of Liquid Food Foams
10.1146/annurev-food-030216-030009 2018-03-26 Foam is a high-volume fraction dispersion of gas into a liquid or a solid. It is important to understand the effect of formulation on shelf life and texture of food foams. The objective of this review is to elucidate mechanisms of formation and stability of f... |
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Diet, Microbiota, and Metabolic Health: Trade-Off Between Saccharolytic and Proteolytic Fermentation
10.1146/annurev-food-030117-012830 2018-03-26 The intestinal microbiota have emerged as a central regulator of host metabolism and immune function, mediating the effects of diet on host health. However, the large diversity and individuality of the gut microbiota have made it difficult to draw conclusions... |
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Enzymes in Lipid Modification
10.1146/annurev-food-030117-012336 2018-03-26 This article reviews the application of enzymes in lipid modification. Lipases are the most established biocatalysts used for the synthesis of structured triacylglycerols, fats, and margarine and for the release of flavoring fatty acids for food applications.... |
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Radio-Frequency Applications for Food Processing and Safety
10.1146/annurev-food-041715-033038 2018-03-26 Radio-frequency (RF) heating, as a thermal-processing technology, has been extending its applications in the food industry. Although RF has shown some unique advantages over conventional methods in industrial drying and frozen food thawing, more research is n... |
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Uptake of Engineered Nanoparticles by Food Crops: Characterization, Mechanisms, and Implications
10.1146/annurev-food-030117-012657 2018-03-26 With the rapidly increasing demand for and use of engineered nanoparticles (NPs) in agriculture and related sectors, concerns over the risks to agricultural systems and to crop safety have been the focus of a number of investigations. Significant evidence exi... |
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Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits
10.1146/annurev-food-030117-012537 2018-03-26 Exopolysaccharides produced by lactic acid bacteria are a diverse group of polysaccharides produced by many species. They vary widely in their molecular, compositional, and structural characteristics, including mechanisms of synthesis. The physiochemical prop... |
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Methods for the Control of Foodborne Pathogens in Low-Moisture Foods
10.1146/annurev-food-030117-012304 2018-03-26 Low-moisture foods (LMFs) have been defined as those food products with a water activity (aw) less than 0.85 and are generally considered less susceptible to microbial spoilage and the growth of foodborne pathogens. However, in recent years, outbreaks linked ... |
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Effective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration
10.1146/annurev-food-030117-012320 2018-03-26 Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both abundant in fish oil, are known to have significant biochemical and physiological effects primarily linked to the improvement of human health, especially cardiovascular and brain health. However... |