Comprehensive Reviews in Food Science and Food Safety最新文献_第7页

Current insights into heat treatment for improving functionalities of soy protein: A review 热处理提高大豆蛋白功能的研究进展综述

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-06 DOI: 10.1111/1541-4337.70141

Simin Chen, Wenjuan Jiao, Jianfeng Wu

{"title":"Current insights into heat treatment for improving functionalities of soy protein: A review","authors":"Simin Chen, Wenjuan Jiao, Jianfeng Wu","doi":"10.1111/1541-4337.70141","DOIUrl":"https://doi.org/10.1111/1541-4337.70141","url":null,"abstract":"Nowadays, soy protein-based food is consumed globally as an eco-friendly and healthy plant-based alterative. Nevertheless, more effort is still needed to improve the functionalities of soy protein for a wider application and addressing its existing challenges. Heat treatment is a fundamental approach in industrial food processing due to its simplicity, cost-effectiveness, and versatility. This review gave an emphasis on the recent advance in improving the functionalities of soy protein by heat treatment, including traditional and innovative heating, as well as a combination of heating and other techniques. Traditional thermal treatment has been proven to effectively improve the techno-functional properties of soy protein (e.g., heat stability; emulsifying, foaming, and gelation properties; and fibrillation), or to overcome its drawbacks (e.g., nutritional issues and antigenicity), or to promote its interactions with other compounds for novel functionalities via complicated protein changes (including conformational changes (e.g., unfolding, secondary and tertiary structures, surface hydrophobicity/charge) and covalent and/or non-covalent aggregation, as well as binding with other compounds). Recently, researchers have also proposed innovative heating and combination of heating and other techniques for a more efficient and effective soy protein modification. This review gave hints for a more precise and tailored modulation of soy protein functionalities via heat treatment in the commercial application.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554832","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

Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno-functionalities, and food applications 鹰嘴豆（Cicer arietinum）的综合综述：营养意义、健康益处、技术功能和食品应用

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-06 DOI: 10.1111/1541-4337.70152

Nandan Kumar, Shan Hong, Yi Zhu, Antonio Garay, Jun Yang, Douglas Henderson, Xin Zhang, Yixiang Xu, Yonghui Li

{"title":"Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno-functionalities, and food applications","authors":"Nandan Kumar, Shan Hong, Yi Zhu, Antonio Garay, Jun Yang, Douglas Henderson, Xin Zhang, Yixiang Xu, Yonghui Li","doi":"10.1111/1541-4337.70152","DOIUrl":"https://doi.org/10.1111/1541-4337.70152","url":null,"abstract":"Chickpeas (Cicer arietinum L.) are globally valued legume known for their affordability, nutritional significance, and health benefits. They are rich in protein, fiber, vitamins, and minerals such as iron, zinc, folate, and magnesium. This review comprehensively explores the chemical composition of chickpeas and their functional properties, focusing on macronutrients, micronutrients, phytochemicals, and antinutritional factors. It also delves into the potential health benefits of bioactive compounds and peptides derived from chickpeas, highlighting their roles in various physiological functions and applications. The exceptional technofunctional properties of chickpea proteins, including gel formation, texture enhancement, emulsification, and fat/water binding, make them ideal ingredients for diverse food products. Their versatility allows for use in various forms (isolates, concentrates, textured proteins), contributing to the development of a wide range of plant-based foods, nutritional supplements, and gluten-free options. While chickpeas contain some antinutrients like phytates, lectins, and enzyme inhibitors, effective processing methods can significantly reduce their potential negative effects. This review provides valuable insights, offering the novel contributions and an enhanced understanding it brings to the scientific community and food industry. By bridging compositional data with physiological implications, the review reinforces the pivotal role of chickpeas as a dietary component and enriches the existing scientific literature on this essential legume.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554888","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

Oxidative stress-induced changes in wooden breast and mitigation strategies: A review 氧化应激诱导的木乳房变化及其缓解策略：综述

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-05 DOI: 10.1111/1541-4337.70148

Yaqin Wang, Binbin Li, Ching Jian, Mohammed Gagaoua, Mario Estévez, Eero Puolanne, Per Ertbjerg

{"title":"Oxidative stress-induced changes in wooden breast and mitigation strategies: A review","authors":"Yaqin Wang, Binbin Li, Ching Jian, Mohammed Gagaoua, Mario Estévez, Eero Puolanne, Per Ertbjerg","doi":"10.1111/1541-4337.70148","DOIUrl":"https://doi.org/10.1111/1541-4337.70148","url":null,"abstract":"Wooden breast (WB) is a multifactorial muscular abnormality resulting from the interplay between genetic predispositions for rapid growth, physiological stress, and anatomical impairments. This myopathy has been a persistent challenge in the poultry industry since its initial identification a decade ago. WB negatively impacts meat quality, leading to increased toughness and reduced nutritional value. Building on foundational research utilizing multiomics technologies, hypoxia-induced oxidative stress has been identified as a key early event driving the pathological processes of WB. This review provides a comprehensive overview and the state-of-the-art evidence on the pivotal role of oxidative stress in WB myopathy. It begins by examining the generation of reactive intermediates that induce oxidative damage and the host's defense mechanisms aimed at mitigating these threats. The discussion then focuses on the consequences of oxidative damage for mitochondria, protein and lipid oxidation, connective tissue remodeling, and inflammation—pathological hallmarks of WB-affected muscles. Additionally, the review highlights how oxidative stress influences satellite cell behavior, impairing the repair and regeneration of muscle tissues, a process implicated in WB. Finally, efforts to prevent or mitigate WB myopathy are summarized, with particular attention to potential intervention strategies targeting oxidative stress. These include innovative feed formulations and gut microbiota modulation, which show promise in alleviating the severity of the condition.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554639","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

Toward improving the rehydration of dairy powders: A comprehensive review of applying physical technologies 改进乳粉的再水化：物理技术应用的综合综述

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-05 DOI: 10.1111/1541-4337.70154

Jinbo Ren, Minjie Liao, Yinning Qian, Xin Yuan, Jiahao Li, Lingjun Ma, Song Miao, Michael Reitmaier, Abdolreza Kharaghani, Petra Först, Ulrich Kulozik, Junfu Ji

{"title":"Toward improving the rehydration of dairy powders: A comprehensive review of applying physical technologies","authors":"Jinbo Ren, Minjie Liao, Yinning Qian, Xin Yuan, Jiahao Li, Lingjun Ma, Song Miao, Michael Reitmaier, Abdolreza Kharaghani, Petra Först, Ulrich Kulozik, Junfu Ji","doi":"10.1111/1541-4337.70154","DOIUrl":"https://doi.org/10.1111/1541-4337.70154","url":null,"abstract":"For the increasingly prosperous industrial dairy sector of powder production from milk and whey, the efficient utilization of differently composed products has become a major topic of concern. Although a proper rehydration behavior is crucial for the application of dairy powders, it is also essential for producers to achieve safe and green processing. Physical means of processing to improve partially poor rehydration properties are preferred by consumers over often suggested chemical means, which also alter product composition and further functionality. This review provides an overview of the rehydration properties of various types of dairy powders and details on the impact of compositional (e.g., protein, fat, and lactose) or structural (e.g., particle size, morphology, and porosity) powder characteristics. Then, the mechanisms and effects of various physical processing approaches on the improvement of rehydration properties of dairy powders are described following the sequential order of pre-dehydration, during dehydration as the main processing step, and post-dehydration. The information provided will support advances in dairy ingredient research and the development of technology for clean-label compliant nutritional powders that can be used in a variety of industrial applications.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554809","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

Citrus wastes as sustainable materials for active and intelligent food packaging: Current advances 柑橘废弃物作为主动和智能食品包装的可持续材料：最新进展

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-04 DOI: 10.1111/1541-4337.70144

Mirella R. V. Bertolo, Tamires S. Pereira, Francisco V. dos Santos, Murilo H. M. Facure, Fabrício dos Santos, Kelcilene B. R. Teodoro, Luiza A. Mercante, Daniel S. Correa

{"title":"Citrus wastes as sustainable materials for active and intelligent food packaging: Current advances","authors":"Mirella R. V. Bertolo, Tamires S. Pereira, Francisco V. dos Santos, Murilo H. M. Facure, Fabrício dos Santos, Kelcilene B. R. Teodoro, Luiza A. Mercante, Daniel S. Correa","doi":"10.1111/1541-4337.70144","DOIUrl":"https://doi.org/10.1111/1541-4337.70144","url":null,"abstract":"Citrus fruits are one of the most popular crops in the world, and around one quarter of them are subjected to industrial processes, aiming at the production of different food products. Citrus processing generates large amounts of waste, including peels, pulp, and seeds. These materials are rich sources of polymers (e.g., pectin, cellulose, hemicellulose, lignin), phenolic compounds, and essential oils. At the same time, the development of food packaging materials using citrus waste is a highly sought strategy for food preservation, and meets the principles of circular economy. This review surveys current advances in the development of active and intelligent food packaging produced using one or more citrus waste components (polymers, phenolics extracts, and essential oils). It highlights the contribution and effects of each of these components on the properties of the developed packaging, as well as emphasizes the current state and challenges for developing citrus-based packaging. Most of the reported investigations employed citrus pectin as a base polymer to produce packaging films through the casting technique. Likewise, most of them focused on developing active materials, and fewer studies have explored the preparation of citrus waste-based intelligent materials. All studies characterized the materials developed, but only a few actually applied them to food matrices. This review is expected to encourage novel investigations that contribute to food preservation and to reduce the environmental impacts caused by discarded citrus byproducts.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533377","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

Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety 东非传统发酵食品和饮料：食品技术、营养和安全方面的进展、挑战和观点

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-04 DOI: 10.1111/1541-4337.70137

Habtamu Hawaz, Benedetta Bottari, Francesca Scazzina, Eleonora Carini

{"title":"Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety","authors":"Habtamu Hawaz, Benedetta Bottari, Francesca Scazzina, Eleonora Carini","doi":"10.1111/1541-4337.70137","DOIUrl":"https://doi.org/10.1111/1541-4337.70137","url":null,"abstract":"Traditional fermented foods and beverages have played a vital role in the diet, culture, and economy of Eastern African countries for centuries, contributing significantly to food security, poverty alleviation, and sustainable development. Despite their importance, comprehensive documentation of their production methods, nutritional benefits, and safety challenges remains limited. This review critically examines the most widely consumed fermented foods and beverages in the region, derived from both plant and dairy sources, with a focus on their processing technologies, microbial dynamics, nutritional profiles, and food safety issues. Data were gathered from a systematic review of published and unpublished scientific research between March and April 2023. These products are predominantly obtained through spontaneous fermentation, a sustainable bioprocessing method that enhances shelf life, nutritional value, and sensory attributes. A diverse range of products, including non-alcoholic and alcoholic beverages, porridges, breads, and yogurt-like dairy products, rely heavily on the activity of lactic acid bacteria and yeasts. While these foods are rich in essential nutrients such as carbohydrates, proteins, vitamins, and minerals, the non-standardized fermentation processes often result in inconsistent quality and pose risks related to foodborne pathogens and toxins. This review emphasizes the urgent need for developing standardized fermentation practices, including the isolation and application of starter cultures, to improve safety and product quality. Furthermore, scaling up traditional fermentation methods for commercialization offers significant opportunities to enhance regional nutrition and economic development while addressing the challenges of food safety and quality assurance.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70137","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Calcium carbide (CaC2) ripening in fruits: Health risks, non-destructive detection, quality control, and regulatory frameworks 电石（CaC2）在水果中的成熟：健康风险、无损检测、质量控制和监管框架

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70140

D. Vidhya, Naveen Kumar Mahanti, Barun, Jonah Dakho, Ashok Kumar, Shivam Chaubey, Krishna Bahadur Chhetri

{"title":"Calcium carbide (CaC2) ripening in fruits: Health risks, non-destructive detection, quality control, and regulatory frameworks","authors":"D. Vidhya, Naveen Kumar Mahanti,  Barun, Jonah Dakho, Ashok Kumar, Shivam Chaubey, Krishna Bahadur Chhetri","doi":"10.1111/1541-4337.70140","DOIUrl":"https://doi.org/10.1111/1541-4337.70140","url":null,"abstract":"The use of calcium carbide (CaC2) for the artificial ripening of fruits is a common practice in some regions, despite being banned in many countries due to health concerns. CaC2 reacts with moisture to produce acetylene gas, which accelerates the ripening process. However, the presence of acetylene gas and its byproducts in CaC2-ripened fruits can pose risks to human health. Therefore, there is a need for non-destructive techniques to detect CaC2-induced ripening and ensure the safety and quality of fruits. This review explores the scope and application of non-destructive techniques for the detection of CaC2-induced ripening of fruits. Various spectroscopic methods, including near-infrared spectroscopy, Raman spectroscopy, and hyperspectral imaging, have been investigated for their potential to identify fruits ripened using CaC2. Additionally, chemical tests and sensor-based approaches have been explored to detect residues of CaC2 and its byproducts in fruits. The review examines the principles behind these techniques and discusses their advantages, limitations, and practical applications. Non-destructive techniques are promising for detecting CaC2-induced ripening of fruits. Spectroscopic methods allow rapid identification of characteristic signatures in ripened fruits, whereas chemical tests and sensor-based approaches detect CaC2 residues. These tools ensure fruit safety and authenticity, protecting consumer health. Further research is needed to improve the sensitivity and reliability of these methods for wider use in the food industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446753","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 mouthfeel from the perspective of sensory scientists in industry 从工业感官科学家的角度对口感的概述

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70126

Tanya L. Ditschun, Erin Riddell, Wei Qin, Karen Graves, Oyelayo Jegede, Negin Sharafbafi, Teresa Pendergast, Darci Chidichimo, Suzanne F. Wilson

{"title":"Overview of mouthfeel from the perspective of sensory scientists in industry","authors":"Tanya L. Ditschun, Erin Riddell, Wei Qin, Karen Graves, Oyelayo Jegede, Negin Sharafbafi, Teresa Pendergast, Darci Chidichimo, Suzanne F. Wilson","doi":"10.1111/1541-4337.70126","DOIUrl":"https://doi.org/10.1111/1541-4337.70126","url":null,"abstract":"Mouthfeel is vital in consumer acceptance of foods and beverages. Despite the critical role mouthfeel plays in product development, the concept is often poorly understood and subject to various interpretations. Within this review, five topics of interest are discussed to provide a better understanding of the mouthfeel attribute—the definition, the perception, the importance, the influencing factors, and the methods of measurement of mouthfeel. Mouthfeel encompasses multiple attributes. Although mouthfeel attributes perceived through physical and chemical perceptions, such as cooling and heating, are understood as mouthfeel, attributes perceived through mechanoreceptors, such as creaminess and thickness, are more challenging due to varying opinions on texture and mouthfeel. Other factors, like food composition and temperature, are also vital in understanding the overall effect of mouthfeel in food and beverages. Including all perceived attributes and factors is important for consumer acceptance of products and for developing consistent evaluation of products. Other topics to consider include the dynamic aspects of oral processing and cultural backgrounds as these topics create additional intricacies in defining and understanding mouthfeel perception. Despite the lack of instrumental methodology available to measure mouthfeel attributes, trained panelists can be used to predict facets of mouthfeel in the eating experience. When designing sensory testing for trained panelists, experimental conditions and a product-specific lexicon are important factors to consider. Overall, understanding of the mouthfeel attributes and their role in consumer preference for different types of food and beverages continues to evolve.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446755","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

Environmental conditions and nutritional quality of vegetables in protected cultivation 设施栽培蔬菜的环境条件与营养品质

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70139

Nazim S. Gruda, Giedrė Samuolienė, Jinlong Dong, Xun Li

{"title":"Environmental conditions and nutritional quality of vegetables in protected cultivation","authors":"Nazim S. Gruda, Giedrė Samuolienė, Jinlong Dong, Xun Li","doi":"10.1111/1541-4337.70139","DOIUrl":"https://doi.org/10.1111/1541-4337.70139","url":null,"abstract":"Despite progress in reducing global hunger, micronutrient deficiencies and imbalanced diets linked to urbanization remain pressing health threats. Protected cultivation offers a promising avenue for sustainable intensification of vegetable production. Additionally, indoor and vertical farming have recently emerged as cutting-edge strategies, particularly in densely populated urban areas and mega-cities. However, research has focused on maximizing yield, neglecting the impact of pre-harvest conditions on produce quality. Here, we explore strategies for manipulating environmental factors within protected cultivation systems to enhance vegetable nutritional value. Research suggests moderate stress can positively influence nutrient composition while plants exhibit stage-specific metabolic responses to environmental factors. For instance, seedlings thrive under a higher blue-to-red ratio, while green light benefits leafy vegetables. Additionally, increased blue light or supplemental UV-A benefits flowering and fruiting vegetables. When other environmental factors are optimal, light intensity significantly impacts vegetable nutritional quality, followed by CO2 levels, light spectrum, temperature, and humidity. Further research is needed to fully understand the mechanisms, the complex interplay of environmental factors, and their interaction with genetic material and cultural practices on nutritional quality.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70139","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Thawing frozen foods: A comparative review of traditional and innovative methods 解冻冷冻食品：传统和创新方法的比较综述

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70136

Gülşah Çalışkan Koç, Azime Özkan Karabacak, Özge Süfer, Samiye Adal, Yasemin Çelebi, Berrak Delikanlı Kıyak, Sebahat Öztekin

{"title":"Thawing frozen foods: A comparative review of traditional and innovative methods","authors":"Gülşah Çalışkan Koç, Azime Özkan Karabacak, Özge Süfer, Samiye Adal, Yasemin Çelebi, Berrak Delikanlı Kıyak, Sebahat Öztekin","doi":"10.1111/1541-4337.70136","DOIUrl":"https://doi.org/10.1111/1541-4337.70136","url":null,"abstract":"Due to the changing consumer lifestyles, the tendency to adopt foods that require less preparation time and offer both variety and convenience has played a significant role in the development of the frozen food industry. Freezing is one of the fundamental food preservation techniques, as it maintains high product quality. Freezing reduces chemical and enzymatic reactions, lowers water activity, and prevents microbial growth, thereby extending the shelf life of foods. The freezing and thawing procedures directly impact the quality of frozen foods. The degree of tissue damage is determined by the freezing rate and the structure of the ice crystals that form during the freezing process. Generally, thawing occurs more slowly than freezing. During thawing, microorganisms, as well as chemical and physical changes, can cause nutrient damage. Thus, the goal of this review is to identify innovative and optimal thawing strategies. In order to save energy and/or improve quality, new chemical and physical thawing aids are being developed alongside emerging techniques such as microwave-assisted, ohmic-assisted, high pressure, acoustic thawing, and so on. In addition to discussing the possible uses of these technologies for the thawing process and their effects on food quality, the purpose of this study is to present a thorough comparative overview of recent advancements in thawing techniques.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70136","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0