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Understanding the Onion Lachrymatory Factor: Structure, Formation, and Flavor Implications 了解洋葱催泪因子：结构、形成和风味影响
IF 5.3 2区 农林科学
Food Reviews International Pub Date : 2024-07-15 DOI: 10.1080/87559129.2024.2377639
Xueyao Mu, Shuting Yin, Fangyao Su, Ruohan Jiang, Sen Liang, Yongguo Liu, Baoguo Sun, Hongyu Tian, Ning Li
{"title":"Understanding the Onion Lachrymatory Factor: Structure, Formation, and Flavor Implications","authors":"Xueyao Mu, Shuting Yin, Fangyao Su, Ruohan Jiang, Sen Liang, Yongguo Liu, Baoguo Sun, Hongyu Tian, Ning Li","doi":"10.1080/87559129.2024.2377639","DOIUrl":"https://doi.org/10.1080/87559129.2024.2377639","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141645729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
Potential of Bioactive Ingredients for Healthy 4D Food Printing: Applications and Challenges 生物活性成分在健康 4D 食品打印中的潜力：应用与挑战
IF 5.3 2区 农林科学
Food Reviews International Pub Date : 2024-07-12 DOI: 10.1080/87559129.2024.2374808
Sanket Balasaheb Kokane, V. Arora, S. Thangalakshmi
{"title":"Potential of Bioactive Ingredients for Healthy 4D Food Printing: Applications and Challenges","authors":"Sanket Balasaheb Kokane, V. Arora, S. Thangalakshmi","doi":"10.1080/87559129.2024.2374808","DOIUrl":"https://doi.org/10.1080/87559129.2024.2374808","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141652663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview 富含植物蛋白的无麸质烘焙食品：概述
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2024-07-04 DOI: 10.1080/87559129.2024.2374814
Udari Menaka, Isuru Wijesekara, S.B. Navaratne, Indira Wickramasinghe
{"title":"Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview","authors":"Udari Menaka, Isuru Wijesekara, S.B. Navaratne, Indira Wickramasinghe","doi":"10.1080/87559129.2024.2374814","DOIUrl":"https://doi.org/10.1080/87559129.2024.2374814","url":null,"abstract":"Gluten triggers celiac disease in people who are genetically intolerant to gluten protein around the globe. The productive remedy for this health disorder is eliminating the consumption of gluten t...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141587722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile 中国传统发酵豆制品中的微生物概述：起源、功能和风味特征
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2024-06-28 DOI: 10.1080/87559129.2024.2369697
Lei Cai, Jian Chen, Junjie Gao, Hongling Fu, Wendan Jing, Weichang Dai, Sainan Wang, Zhaohui Wang, Bo Lyu, Hansong Yu
{"title":"Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile","authors":"Lei Cai, Jian Chen, Junjie Gao, Hongling Fu, Wendan Jing, Weichang Dai, Sainan Wang, Zhaohui Wang, Bo Lyu, Hansong Yu","doi":"10.1080/87559129.2024.2369697","DOIUrl":"https://doi.org/10.1080/87559129.2024.2369697","url":null,"abstract":"The core reason for the nutritional richness and special flavour composition of traditional Chinese fermented soybean products lies in the diversity of microbial structures and their metabolites, w...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141587723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 Pressure Sub-Zero Temperature Concepts for Improving Microbial Safety and Maintaining Food Quality: Background Fundamentals, Equipment Issues and Applications 改善微生物安全和保持食品质量的高压深冷温度概念：背景基础、设备问题和应用
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2024-06-27 DOI: 10.1080/87559129.2024.2370947
Ting Xiao, Yifan Li, Zhuoyun Zheng, Lihui Hu, Songming Zhu, Hosahalli S. Ramaswamy, Yong Yu
{"title":"High Pressure Sub-Zero Temperature Concepts for Improving Microbial Safety and Maintaining Food Quality: Background Fundamentals, Equipment Issues and Applications","authors":"Ting Xiao, Yifan Li, Zhuoyun Zheng, Lihui Hu, Songming Zhu, Hosahalli S. Ramaswamy, Yong Yu","doi":"10.1080/87559129.2024.2370947","DOIUrl":"https://doi.org/10.1080/87559129.2024.2370947","url":null,"abstract":"Ensuring food safety and quality is paramount for consumers. Water, a fundamental component of food, exhibits diverse crystalline structures under high pressure (HP) and experiences alterations in ...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141781218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control 基于侧流检测方法的食品安全控制材料制造应用进展
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2024-06-26 DOI: 10.1080/87559129.2024.2369175
Sherzod Abdullaev, Mosleh Mohammad Abomughaid, Ahmed Elawady, Safaa Mohammed Ibrahim, Sajid Abd Al Khidhir Abdullah, Hassan Khalid, Zuhair Mohammed Ali Jeddoa, Hasan Majdi, Majid Jabir, Ameer H. Al-Rubaye, Abhinav Kumar, Mohammed A. Al-Anber, Dheyaa J. Jasim
{"title":"Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control","authors":"Sherzod Abdullaev, Mosleh Mohammad Abomughaid, Ahmed Elawady, Safaa Mohammed Ibrahim, Sajid Abd Al Khidhir Abdullah, Hassan Khalid, Zuhair Mohammed Ali Jeddoa, Hasan Majdi, Majid Jabir, Ameer H. Al-Rubaye, Abhinav Kumar, Mohammed A. Al-Anber, Dheyaa J. Jasim","doi":"10.1080/87559129.2024.2369175","DOIUrl":"https://doi.org/10.1080/87559129.2024.2369175","url":null,"abstract":"Lateral flow assays (LFAs) offer some attractive features that are utilized as portable devices in food safety control. However, these platforms have faced challenges such as low specificity, poor ...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141608534","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods 植物性蛋白质食品的感官参数和评价方法综述
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2024-06-25 DOI: 10.1080/87559129.2024.2370944
Suzan Tireki, Melike Balkaya, Dogan Emre Erdem, Gulbahar Coskun, Elif Gunay, Mehmet Cekirge
{"title":"A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods","authors":"Suzan Tireki, Melike Balkaya, Dogan Emre Erdem, Gulbahar Coskun, Elif Gunay, Mehmet Cekirge","doi":"10.1080/87559129.2024.2370944","DOIUrl":"https://doi.org/10.1080/87559129.2024.2370944","url":null,"abstract":"Plant-based protein foods are important products for sustainability, health, and ecosystem. Although vegans/vegetarians prefer these products, they have not received a widespread popularity due to ...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141587726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
Functionality and Extrusion Processing of Millets - A Review 小米的功能性和挤压加工 - 综述
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2024-06-25 DOI: 10.1080/87559129.2024.2367643
Debomitra Dey, Gurmeet Singh, Padma Ishwarya, Abdul Mateen
{"title":"Functionality and Extrusion Processing of Millets - A Review","authors":"Debomitra Dey, Gurmeet Singh, Padma Ishwarya, Abdul Mateen","doi":"10.1080/87559129.2024.2367643","DOIUrl":"https://doi.org/10.1080/87559129.2024.2367643","url":null,"abstract":"Millets, historically staple foods in Asia and Africa, saw reduced cultivation and consumption with the rise of wheat, maize, and rice in the mid-20th century. Recognizing their potential, the Unit...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141781220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review 花青素及其生物利用率、健康益处和应用：全面综述
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2024-06-22 DOI: 10.1080/87559129.2024.2369696
Sihao Chen, Yuanqiang Jia, Yingying Wu, Feiyue Ren
{"title":"Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review","authors":"Sihao Chen, Yuanqiang Jia, Yingying Wu, Feiyue Ren","doi":"10.1080/87559129.2024.2369696","DOIUrl":"https://doi.org/10.1080/87559129.2024.2369696","url":null,"abstract":"Anthocyanins, a significant subclass of polyphenols, are prevalent across various plant species. Known for their vibrant colors, which make them desirable as natural pigments, anthocyanins have als...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141587724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges 食品包装用纳米复合薄膜的最新进展：合成策略、技术进步、潜在风险和挑战
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2024-06-20 DOI: 10.1080/87559129.2024.2368065
Virangna Jamwal, Aanchal Mittal
{"title":"Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges","authors":"Virangna Jamwal, Aanchal Mittal","doi":"10.1080/87559129.2024.2368065","DOIUrl":"https://doi.org/10.1080/87559129.2024.2368065","url":null,"abstract":"The escalating worldwide apprehension over environmental deterioration caused by plastic pollution owing to the detrimental effects of conventional plastics has eventually led to the orientation to...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141507097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
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