Critical reviews in food science and nutrition最新文献_第6页

Unraveling the bioactive interplay: seaweed polysaccharide, polyphenol and their gut modulation effect. 揭示生物活性相互作用:海藻多糖、多酚及其肠道调节作用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-22 DOI: 10.1080/10408398.2023.2274453

Zu Jia Lee, Cundong Xie, Ken Ng, Hafiz A R Suleria

{"title":"Unraveling the bioactive interplay: seaweed polysaccharide, polyphenol and their gut modulation effect.","authors":"Zu Jia Lee, Cundong Xie, Ken Ng, Hafiz A R Suleria","doi":"10.1080/10408398.2023.2274453","DOIUrl":"10.1080/10408398.2023.2274453","url":null,"abstract":"Seaweed is rich in many unique bioactive compounds such as polyphenols and sulfated polysaccharides that are not found in terrestrial plant. The discovery of numerous biological activities from seaweed has made seaweed an attractive functional food source with the potential to be exploited for human health benefits. During food processing and digestion, cell wall polysaccharide and polyphenols commonly interact, and this may influence the nutritional properties of food. Interactions between cell wall polysaccharide and polyphenols in plant-based system has been extensively studied. However, similar interactions in seaweed have received little attention despite the vast disparity between the structural and chemical composition of plant and seaweed cell wall. This poses a challenge in extracting seaweed bioactive compounds with intact biological properties. This review aims to summarize the cell wall polysaccharide and polyphenols present in brown, red and green seaweed, and current knowledge on their potential interactions. Moreover, this review gives an overview of the gut modulation effect of seaweed polysaccharide and polyphenol.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"382-405"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138290572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

High moisture extrusion of plant proteins: advances, challenges, and opportunities. 植物蛋白的高水分挤压：进展、挑战和机遇。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-10-18 DOI: 10.1080/10408398.2023.2268736

Xin Yi See, Jie Hong Chiang, Li Min Law, Raffael Osen

{"title":"High moisture extrusion of plant proteins: advances, challenges, and opportunities.","authors":"Xin Yi See, Jie Hong Chiang, Li Min Law, Raffael Osen","doi":"10.1080/10408398.2023.2268736","DOIUrl":"10.1080/10408398.2023.2268736","url":null,"abstract":"High moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related products are already available in the market. There has been growing interest to diversify the protein sources used for meat analogues due to concerns over food waste, monocropping and allergenicity. Optimizing the extrusion process for plant proteins (e.g., hemp, mung bean, fava bean) tends to be time consuming and relies on the operators' intuition and experience to control the process well. Simulating the extrusion process has been challenging so far due to the diverse inputs and configurations involved during extrusion. This review details the mechanism for fibrous structure formation and provides an overview of the extrusion parameters used for texturizing a broad range of plant protein sources. Referring to these data reduces the resources needed for optimizing the extrusion process for novel proteins and may be useful for future extrusion modeling efforts. The review also highlights potential challenges and opportunities for extruding plant proteins, which may help to accelerate the development and commercialization of related products.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"143-164"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41233065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Overview of the effects and mechanisms of NO and its donors on biofilms. NO及其供体对生物膜的作用和机制综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-09 DOI: 10.1080/10408398.2023.2279687

Yanan Tian, Xiaojing Tian, Teng Li, Wenhang Wang

{"title":"Overview of the effects and mechanisms of NO and its donors on biofilms.","authors":"Yanan Tian, Xiaojing Tian, Teng Li, Wenhang Wang","doi":"10.1080/10408398.2023.2279687","DOIUrl":"10.1080/10408398.2023.2279687","url":null,"abstract":"Microbial biofilm is undoubtedly a challenging problem in the food industry. It is closely associated with human health and life, being difficult to remove and antibiotic resistance. Therefore, an alternate method to solve these problems is needed. Nitric oxide (NO) as an antimicrobial agent, has shown great potential to disrupt biofilms. However, the extremely short half-life of NO in vivo (2 s) has facilitated the development of relatively more stable NO donors. Recent studies reported that NO could permeate biofilms, causing damage to cellular biomacromolecules, inducing biofilm dispersion by quorum sensing (QS) pathway and reducing intracellular bis-(3'-5')-cyclic dimeric guanosine monophosphate (c-di-GMP) levels, and significantly improving the bactericidal effect without drug resistance. In this review, biofilm hazards and formation processes are presented, and the characteristics and inhibitory effects of NO donors are carefully discussed, with an emphasis on the possible mechanisms of NO resistance to biofilms and some advanced approaches concerning the remediation of NO donor deficiencies. Moreover, the future perspectives, challenges, and limitations of NO donors were summarized comprehensively. On the whole, this review aims to provide the application prospects of NO and its donors in the food industry and to make reliable choices based on these available research results.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"647-666"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71520729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Can proteins, protein hydrolysates and peptides cooperate with probiotics to inhibit pathogens? 蛋白质、蛋白质水解物和多肽能否与益生菌协同抑制病原体?

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-30 DOI: 10.1080/10408398.2023.2287185

Yinxiao Zhang, Chi Zhang, Jingyi Wang, Yanchao Wen, He Li, Xiaoyan Liu, Xinqi Liu

{"title":"Can proteins, protein hydrolysates and peptides cooperate with probiotics to inhibit pathogens?","authors":"Yinxiao Zhang, Chi Zhang, Jingyi Wang, Yanchao Wen, He Li, Xiaoyan Liu, Xinqi Liu","doi":"10.1080/10408398.2023.2287185","DOIUrl":"10.1080/10408398.2023.2287185","url":null,"abstract":"Studies have shown that probiotics can effectively inhibit pathogens in the presence of proteins, protein hydrolysates and peptides (protein derivates). However, it is still unclear the modes of probiotics to inhibit pathogens regulated by protein derivates. Therefore, we summarized the possible effects of protein derivates from different sources on probiotics and pathogens. There is abundant evidence that proteins and peptides from different sources can significantly promote the proliferation of probiotics and increase their secretion of antibacterial substances. Such proteins and peptides can also stimulate the adhesion of probiotics to intestinal epithelial cells and contribute to regulating intestinal immunity, but they seem to have the negative effects on pathogens. Moreover, a direct effect of proteins on intestinal cells is summarized. Whether or not they can cooperate with probiotics to inhibit pathogens using above possible mechanisms were discussed. Furthermore, there seems to be no consistent conclusions that protein derivates have synergistic effects with probiotics, and there is still limited evidence on the inhibiting patterns. Therefore, the existing problems and shortcomings are noted, and future research direction is proposed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1023-1036"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138458395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Targeting gut-liver axis by dietary lignans ameliorate obesity: evidences and mechanisms. 膳食木脂素靶向肠肝轴改善肥胖：证据和机制。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-10-23 DOI: 10.1080/10408398.2023.2272269

Zhongxing Chu, Zuomin Hu, Yi Luo, Yaping Zhou, Feiyan Yang, Feijun Luo

{"title":"Targeting gut-liver axis by dietary lignans ameliorate obesity: evidences and mechanisms.","authors":"Zhongxing Chu, Zuomin Hu, Yi Luo, Yaping Zhou, Feiyan Yang, Feijun Luo","doi":"10.1080/10408398.2023.2272269","DOIUrl":"10.1080/10408398.2023.2272269","url":null,"abstract":"An imbalance between energy consumption and energy expenditure causes obesity. It is characterized by increased adipose accumulation and accompanied by chronic low-grade inflammation. Many studies have suggested that the gut microbiota of the host mediates the relationship between high-fat diet consumption and the development of obesity. Diet and nutrition of the body are heavily influenced by gut microbiota. The alterations in the microbiota in the gut may have effects on the homeostasis of the host's energy levels, systemic inflammation, lipid metabolism, and insulin sensitivity. The liver is an important organ for fat metabolism and gut-liver axis play important role in the fat metabolism. Gut-liver axis is a bidirectional relationship between the gut and its microbiota and the liver. As essential plant components, lignans have been shown to have different biological functions. Accumulating evidences have suggested that lignans may have lipid-lowering properties. Lignans can regulate the level of the gut microbiota and their metabolites in the host, thereby affecting signaling pathways related to fat synthesis and metabolism. These signaling pathways can make a difference in inhibiting fat accumulation, accelerating energy metabolism, affecting appetite, and inhibiting chronic inflammation. It will provide the groundwork for future studies on the lipid-lowering impact of lignans and the creation of functional meals based on those findings.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"243-264"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49689144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Biosynthesis of lactobionic acid: a systematic review. 乳糖仿生酸的生物合成：系统综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-10-24 DOI: 10.1080/10408398.2023.2273450

Shamim Hossain, Yogesh Khetra, Chandni Dularia

{"title":"Biosynthesis of lactobionic acid: a systematic review.","authors":"Shamim Hossain, Yogesh Khetra, Chandni Dularia","doi":"10.1080/10408398.2023.2273450","DOIUrl":"10.1080/10408398.2023.2273450","url":null,"abstract":"Lactobionic acid is a comparatively less explored lactose derivative with impressive biofunctional qualities, and is currently being used by the advanced chemical and pharmaceutical research industries. It is an aldonic acid with probiotics, antimicrobial, antioxidant, calcium chelating activity. In dairy and food products, it can be used to improve flavor, texture, yield and shelf life with additional health benefits. The biochemical method for producing lactobionic acid makes it safe for humans to consume as food or medicine. This systematic review describes the various bioproduction methods of lactobionic acid. This study emphasizes the production method, conversion rate, and specific yield of various microorganisms and enzymes employed in biosynthesis of lactobionic acid. Scopus advanced search is used for database mining. Original, traceable peer-reviewed research articles directly related to lactobionic acid are selected for this systematic review. The selected articles are grouped for ease of discussion and understanding. In the last 75 years, several bioproduction methods of lactobionic acid have been developed. By fine-tuning the microbial incubation conditions, the productivity of lactobionic acid can be significantly improved. The oxidoreductase enzymes responsible for the conversion of lactose can be purified from the system by advanced membrane technology. In the presence of a suitable redox mediator and regenerative enzyme, an efficient continuous lactobionic acid production system can be developed. To date, several methods are available for the complete conversion of lactose to lactobionic acid with an impressive specific production rate. This review will help researchers and industries to have better insights and understanding of the bioproduction of lactobionic acid.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"353-366"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49689143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

From ribosome to ribotoxins: understanding the toxicity of deoxynivalenol and Shiga toxin, two food borne toxins. 从核糖体到核糖毒素：了解脱氧雪腐镰刀菌烯醇和志贺毒素这两种食源性毒素的毒性。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-10-20 DOI: 10.1080/10408398.2023.2271101

Marion Garofalo, Delphine Payros, Frederic Taieb, Eric Oswald, Jean-Philippe Nougayrède, Isabelle P Oswald

{"title":"From ribosome to ribotoxins: understanding the toxicity of deoxynivalenol and Shiga toxin, two food borne toxins.","authors":"Marion Garofalo, Delphine Payros, Frederic Taieb, Eric Oswald, Jean-Philippe Nougayrède, Isabelle P Oswald","doi":"10.1080/10408398.2023.2271101","DOIUrl":"10.1080/10408398.2023.2271101","url":null,"abstract":"Ribosomes that synthesize proteins are among the most central and evolutionarily conserved organelles. Given the key role of proteins in cellular functions, prokaryotic and eukaryotic pathogens have evolved potent toxins to inhibit ribosomal functions and weaken their host. Many of these ribotoxin-producing pathogens are associated with food. For example, food can be contaminated with bacterial pathogens that produce the ribotoxin Shiga toxin, but also with the fungal ribotoxin deoxynivalenol. Shiga toxin cleaves ribosomal RNA, while deoxynivalenol binds to and inhibits the peptidyl transferase center. Despite their distinct modes of action, both groups of ribotoxins hinder protein translation, but also trigger other comparable toxic effects, which depend or not on the activation of the ribotoxic stress response. Ribotoxic stress response-dependent effects include inflammation and apoptosis, whereas ribotoxic stress response-independent effects include endoplasmic reticulum stress, oxidative stress, and autophagy. For other effects, such as cell cycle arrest and cytoskeleton modulation, the involvement of the ribotoxic stress response is still controversial. Ribotoxins affect one organelle yet induce multiple toxic effects with multiple consequences for the cell. The ribosome can therefore be considered as the cellular \"Achilles heel\" targeted by food borne ribotoxins. Considering the high toxicity of ribotoxins, they pose a substantial health risk, as humans are highly susceptible to widespread exposure to these toxins through contaminated food sources.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"193-205"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49675252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Saltiness perception in gel-based food systems (gels and emulsion-filled gels). 基于凝胶的食品系统（凝胶和乳液填充凝胶）中的咸度感知。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-07 DOI: 10.1080/10408398.2023.2276331

Essam Hebishy, Han Du, Thais C Brito-Oliveira, Samantha C Pinho, Song Miao

{"title":"Saltiness perception in gel-based food systems (gels and emulsion-filled gels).","authors":"Essam Hebishy, Han Du, Thais C Brito-Oliveira, Samantha C Pinho, Song Miao","doi":"10.1080/10408398.2023.2276331","DOIUrl":"10.1080/10408398.2023.2276331","url":null,"abstract":"Reducing salt in food without compromising its quality is a huge challenge. Some review articles have been recently published on saltiness perception in some colloidal systems such as emulsions. However, no published reviews are available on saltiness perceptions of gel-based matrices, even though salt release and perception in these systems have been extensively studied. This article reviews the recent advances in salt perception in gel-based systems and provides a detailed analysis of the main factors affecting salt release. Strategies to enhance saltiness perception in gels and emulsion-filled gels are also reviewed. Saltiness perception can be improved through addition of biopolymers (proteins and polysaccharides) due to their ability to modulate texture and/or to adhere to or penetrate through the mucosal membrane on the tongue to prolong sodium retention. The composition of the product and the distribution of salt within the matrix are the two main factors affecting the perception of salty taste. Food structure re-design can lead to control the level of interaction between the salt and other components and change the structure, which in turn affects the mobility and release of the salt. The change of ingredients/matrix can affect the texture of the product, highlighting the importance of sensory evaluation.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"457-474"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71479098","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of spectroscopic techniques combined with chemometrics to the authenticity and quality attributes of rice. 光谱技术与化学计量学相结合在大米真实性和品质属性鉴定中的应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-27 DOI: 10.1080/10408398.2023.2284246

Shijie Shi, Zihan Tang, Yingying Ma, Cougui Cao, Yang Jiang

{"title":"Application of spectroscopic techniques combined with chemometrics to the authenticity and quality attributes of rice.","authors":"Shijie Shi, Zihan Tang, Yingying Ma, Cougui Cao, Yang Jiang","doi":"10.1080/10408398.2023.2284246","DOIUrl":"10.1080/10408398.2023.2284246","url":null,"abstract":"Rice is a staple food for two-thirds of the world's population and is grown in over a hundred countries around the world. Due to its large scale, it is vulnerable to adulteration. In addition, the quality attribute of rice is an important factor affecting the circulation and price, which is also paid more and more attention. The combination of spectroscopy and chemometrics enables rapid detection of authenticity and quality attributes in rice. This article described the application of seven spectroscopic techniques combined with chemometrics to the rice industry. For a long time, near-infrared spectroscopy and linear chemometric methods (e.g., PLSR and PLS-DA) have been widely used in the rice industry. Although some studies have achieved good accuracy, with models in many studies having greater than 90% accuracy. However, higher accuracy and stability were more likely to be obtained using multiple spectroscopic techniques, nonlinear chemometric methods, and key wavelength selection algorithms. Future research should develop larger rice databases to include more rice varieties and larger amounts of rice depending on the type of rice, and then combine various spectroscopic techniques, nonlinear chemometric methods, and key wavelength selection algorithms. This article provided a reference for a more efficient and accurate determination of rice quality and authenticity.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"913-935"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138444221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research updates and progress on nutritional significance of the amides I and II, alpha-helix and beta-sheet ratios, microbial protein synthesis, and steam pressure toasting condition with globar and synchrotron molecular microspectroscopic techniques with chemometrics. 基于化学计量学的全球和同步加速器分子显微光谱技术在酰胺I和酰胺II的营养意义、α -螺旋和β -片比、微生物蛋白合成和蒸汽压力烘烤条件等方面的研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-23 DOI: 10.1080/10408398.2023.2274442

Maria E Rodriguez-Espinosa, Victor H Guevara-Oquendo, Jiangfeng He, Weixian Zhang, Peiqiang Yu

{"title":"Research updates and progress on nutritional significance of the amides I and II, alpha-helix and beta-sheet ratios, microbial protein synthesis, and steam pressure toasting condition with globar and synchrotron molecular microspectroscopic techniques with chemometrics.","authors":"Maria E Rodriguez-Espinosa, Victor H Guevara-Oquendo, Jiangfeng He, Weixian Zhang, Peiqiang Yu","doi":"10.1080/10408398.2023.2274442","DOIUrl":"10.1080/10408398.2023.2274442","url":null,"abstract":"This article aims to review research updates and progress on the nutritional significance of the amides I and II, the alpha-helix and beta-sheet ratios, the microbial protein synthesis, and the steam pressure toasting condition in food and feed with globar and synchrotron molecular microspectroscopic techniques plus chemometrics (both univariate and multivariate techniques). The review focused on (I) impact of the amides I and II, and the alpha-helix and beta-sheet-structure ratios in food and feeds; (II) Current research progress and update in synchrotron technique and application in feed and food molecular structure studies that are associated with nutrition delivery; (III) Impact of thermal processing- steam pressure toasting condition on feed and food; (IV). Impact of the microbial protein synthesis and methodology on feed and food; and (V). Impact on performance and production of ruminants with Faba beans.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"367-381"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138294795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0