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The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review 玻璃化温度在淀粉类食品油炸中的应用综述
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2023-08-08 DOI: 10.1080/87559129.2023.2245030
J. Dehghannya, M. Ngadi
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引用次数: 0
Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides 胃蛋白酶:一种生产生物活性肽的优良蛋白水解酶
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2023-08-01 DOI: 10.1080/87559129.2023.2238814
T. J. Ashaolu, C. Lee, Joseph O. Ashaolu, Ozgur Tarhan, H. Pourjafar, S. Jafari
{"title":"Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides","authors":"T. J. Ashaolu, C. Lee, Joseph O. Ashaolu, Ozgur Tarhan, H. Pourjafar, S. Jafari","doi":"10.1080/87559129.2023.2238814","DOIUrl":"https://doi.org/10.1080/87559129.2023.2238814","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"62 1","pages":""},"PeriodicalIF":5.8,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73987257","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 Textural Quality Analysis of Dried Food Products 干燥食品质构质量分析研究进展
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2023-07-21 DOI: 10.1080/87559129.2023.2238071
S. Siddiqui, Pratiksha Shrestha, N. Awad, M. Mortas, S. N. Povetkin, P. Pathare
{"title":"A Review on Textural Quality Analysis of Dried Food Products","authors":"S. Siddiqui, Pratiksha Shrestha, N. Awad, M. Mortas, S. N. Povetkin, P. Pathare","doi":"10.1080/87559129.2023.2238071","DOIUrl":"https://doi.org/10.1080/87559129.2023.2238071","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"29 1","pages":""},"PeriodicalIF":5.8,"publicationDate":"2023-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85125728","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: 1
Insights into Potential Mitigation Strategies for Polycyclic Aromatic Hydrocarbons in Foods 食品中多环芳烃潜在缓解策略的见解
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2023-07-20 DOI: 10.1080/87559129.2023.2238053
Yingfeng Xie, Yaqian Geng, Xinyu Liu, Fang Chen, Xiaosong Hu, Junfu Ji, Lingjun Ma
{"title":"Insights into Potential Mitigation Strategies for Polycyclic Aromatic Hydrocarbons in Foods","authors":"Yingfeng Xie, Yaqian Geng, Xinyu Liu, Fang Chen, Xiaosong Hu, Junfu Ji, Lingjun Ma","doi":"10.1080/87559129.2023.2238053","DOIUrl":"https://doi.org/10.1080/87559129.2023.2238053","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"129 1","pages":""},"PeriodicalIF":5.8,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73431958","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
Spirulina Platensis Microalgae as High Protein-Based Products for Diabetes Treatment 螺旋藻微藻作为高蛋白基础产品治疗糖尿病
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2023-07-19 DOI: 10.1080/87559129.2023.2238050
M. Ahda, Suhendra, Adidiya Permadi
{"title":"Spirulina Platensis Microalgae as High Protein-Based Products for Diabetes Treatment","authors":"M. Ahda, Suhendra, Adidiya Permadi","doi":"10.1080/87559129.2023.2238050","DOIUrl":"https://doi.org/10.1080/87559129.2023.2238050","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"10 1","pages":""},"PeriodicalIF":5.8,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73945722","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: 2
Application of Exogenous Phenolic Compounds in Improving Postharvest Fruits Quality: Classification, Potential Biochemical Mechanisms and Synergistic Treatment 外源酚类化合物在改善果实采后品质中的应用:分类、潜在生化机制和协同处理
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2023-07-06 DOI: 10.1080/87559129.2023.2233599
Xinzhi Liu, Lijuan Wei, Chenxi Miao, Qinqiu Zhang, Jing Yan, Shanshan Li, Hong Chen, Wen Qin
{"title":"Application of Exogenous Phenolic Compounds in Improving Postharvest Fruits Quality: Classification, Potential Biochemical Mechanisms and Synergistic Treatment","authors":"Xinzhi Liu, Lijuan Wei, Chenxi Miao, Qinqiu Zhang, Jing Yan, Shanshan Li, Hong Chen, Wen Qin","doi":"10.1080/87559129.2023.2233599","DOIUrl":"https://doi.org/10.1080/87559129.2023.2233599","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"78 1","pages":""},"PeriodicalIF":5.8,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80234144","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: 1
Properties and Biological Effects of Curcumin in Food Product Development 姜黄素的特性及其在食品开发中的生物学效应
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2023-07-06 DOI: 10.1080/87559129.2023.2221342
Wing-Fu Lai, Dahong Zhang, O. S. Reddy, W. Wong
{"title":"Properties and Biological Effects of Curcumin in Food Product Development","authors":"Wing-Fu Lai, Dahong Zhang, O. S. Reddy, W. Wong","doi":"10.1080/87559129.2023.2221342","DOIUrl":"https://doi.org/10.1080/87559129.2023.2221342","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"47 1","pages":""},"PeriodicalIF":5.8,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86704709","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: 1
Contrast Analysis and Multilevel Modeling in Food Science: A Case Study on Apples 食品科学中的对比分析与多层次建模——以苹果为例
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2023-07-05 DOI: 10.1080/87559129.2023.2228000
M. V. van Boekel
{"title":"Contrast Analysis and Multilevel Modeling in Food Science: A Case Study on Apples","authors":"M. V. van Boekel","doi":"10.1080/87559129.2023.2228000","DOIUrl":"https://doi.org/10.1080/87559129.2023.2228000","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"23 1","pages":""},"PeriodicalIF":5.8,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86332601","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
Dried Meat Products Obtained by Different Methods from Past to Present 从过去到现在，不同方法制得的肉干制品
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2023-07-04 DOI: 10.1080/87559129.2021.1956944
Elif Aykın Dinçer
{"title":"Dried Meat Products Obtained by Different Methods from Past to Present","authors":"Elif Aykın Dinçer","doi":"10.1080/87559129.2021.1956944","DOIUrl":"https://doi.org/10.1080/87559129.2021.1956944","url":null,"abstract":"ABSTRACT Dried meat products gain further attention worldwide thanks to features very similar to fresh meat products with a longer shelf life. Pastırma in Turkey, jerky in North America, carne-de-sol in Brazil, biltong in South Africa, kaddid in North Africa, and cecina in Spain exemplify dried meat products. In this work, the effect of various drying methods on drying characteristics and quality attributes of meat is summarized. The drying methods include sun or hot air drying, vacuum drying, ultrasonic drying, freeze-drying, cold drying, microwave drying, heat pump drying, pulsed electric field drying, and refractance window drying, etc. Meat drying through conventional approaches such as sun or hot air drying found a slow process and may lead to adverse effects, such as color darkening, shrinkage, loss of aroma and nutritional compounds, lipid oxidation together with a decrease in rehydration rate. In order to prevent these adverse effects, new and combined drying methods, offering various superiorities over conventional ones, have been developed around the globe.","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"27 1","pages":"2457 - 2476"},"PeriodicalIF":5.8,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77606066","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: 7
Development of Phenolic-Rich Functional Foods by Lactic Fermentation of Grape Marc: A Review 葡萄Marc乳酸发酵开发富含酚类功能食品的研究进展
IF 5.8 2区 农林科学
Food Reviews International Pub Date : 2023-07-04 DOI: 10.1080/87559129.2023.2230278
Ziyao Liu, Thaiza S. P. de Souza, Hanjing Wu, Brendan Holland, Frank R. Dunshea, Colin J. Barrow, Hafiz A. R. Suleria
{"title":"Development of Phenolic-Rich Functional Foods by Lactic Fermentation of Grape Marc: A Review","authors":"Ziyao Liu, Thaiza S. P. de Souza, Hanjing Wu, Brendan Holland, Frank R. Dunshea, Colin J. Barrow, Hafiz A. R. Suleria","doi":"10.1080/87559129.2023.2230278","DOIUrl":"https://doi.org/10.1080/87559129.2023.2230278","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"2 1","pages":""},"PeriodicalIF":5.8,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90133875","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: 1
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