Advances in Food and Nutrition Research最新文献_第2页

Space food production on microbiological safety: Key considerations for the design of Hazard Analysis and Critical Control Points (HACCP) plan. 微生物安全的太空食品生产：危害分析和关键控制点（HACCP）计划设计的关键考虑因素。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-10-28 DOI: 10.1016/bs.afnr.2024.09.008

Tae Jin Cho, Min Suk Rhee

引用次数: 0

Spectroscopy food functionality and safety. 光谱学食品的功能性和安全性。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2025-02-22 DOI: 10.1016/bs.afnr.2025.01.003

G Jeevarathinam, J Deepa, P Bhava Nishevidha, A Siva Janika, S Nandhakumar, C S Neethu, S Ganga Kishore, A Asha Monicka, R Pandiselvam

{"title":"Spectroscopy food functionality and safety.","authors":"G Jeevarathinam, J Deepa, P Bhava Nishevidha, A Siva Janika, S Nandhakumar, C S Neethu, S Ganga Kishore, A Asha Monicka, R Pandiselvam","doi":"10.1016/bs.afnr.2025.01.003","DOIUrl":"https://doi.org/10.1016/bs.afnr.2025.01.003","url":null,"abstract":"In the modern age of heightened food consumption, consumers are increasingly focused on the safety and quality of the products they consume. Consequently, food regulatory authorities are rigorously overseeing the industry to ensure compliance with established quality standards. Evaluating food properties involves a broad range of factors, including chemical and physical characteristics, sensory evaluation, authenticity verification, traceability, production processes, storage conditions, and the detection of microbes and contaminants. While traditional analytical methods have been the cornerstone of such evaluations, they are often destructive, resource-intensive, time-consuming, costly, and environmentally unfriendly. On the other hand, advanced spectroscopic techniques present a highly efficient and non-invasive alternative for food analysis. Spectroscopy, as a versatile analytical tool, plays a critical role in advancing the understanding of food functionality and ensuring food safety. This chapter explores the application of spectroscopic techniques in characterizing food components, monitoring quality, detecting contaminants, and assessing safety. By combining technical insights with practical applications, the chapter provides a roadmap for integrating spectroscopy into contemporary food science research and industry practices.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"115 ","pages":"225-292"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144972130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Biochemical and microbial food safety hazards in seafood: A Mediterranean perspective (Part 2). 海鲜中的生物化学和微生物食品安全危害：地中海视角（第2部分）。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-09-30 DOI: 10.1016/bs.afnr.2024.09.003

Fatih Ozogul, Nikheel Rathod, Sevim Köse, Gonca Alak, Suna Kızılyıldırım, Şengül Bilgin, Özlem Emir Çoban, Ayşe Gürel İnanlı, Gülgün F Ünal-Şengör, Levent İzci, Yesim Ozogul, Bahar Tokur, İlknur Ucak, Zafer Ceylan, Piotr Kulawik

引用次数: 0

Emerging processed food and its nutritional consequences: A critical analysis. 新兴加工食品及其营养后果：一项批判性分析。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2025-05-02 DOI: 10.1016/bs.afnr.2025.04.004

Gitanjali Behera, Sajad Ahmad Mir, Sudhakara Rao J, Deb Kumar Chakraborty, Zahida Naseem

引用次数: 0

Polycyclic aromatic hydrocarbons in processed food: Formation, occurrence, analysis and reduction. 加工食品中的多环芳烃：形成、发生、分析和减少。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2025-05-15 DOI: 10.1016/bs.afnr.2025.04.011

Zun Wang, Zhongxiang Fang

引用次数: 0

Spoilage microbial groups in dairy industry. 乳制品工业中的腐败微生物群。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-10-08 DOI: 10.1016/bs.afnr.2024.09.014

Rafaela da Silva Rodrigues, Solimar Gonçalves Machado, Luís Augusto Nero

引用次数: 0

Recent advances in carbohydrate phase behavior and rheology. 碳水化合物的相行为和流变学研究进展。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-12-16 DOI: 10.1016/bs.afnr.2024.11.002

Job Ubbink

{"title":"Recent advances in carbohydrate phase behavior and rheology.","authors":"Job Ubbink","doi":"10.1016/bs.afnr.2024.11.002","DOIUrl":"10.1016/bs.afnr.2024.11.002","url":null,"abstract":"The past decades have seen major advances in the understanding of the role of phase and state transitions of food carbohydrates on the behavior during processing and on product characteristics. Specifically, the awareness of the importance of the glass transition temperature and the plasticization by water and its study for a variety of food system is having major impact on the formulation and processing of foods, and in defining shelf-life conditions. This has led to the use of phase and state diagrams in the analysis and prediction of the behavior of food systems during processing and storage. This review first summarizes the current understanding of the food carbohydrate phase behavior and rheology, with emphasis on the concentrated states close to the glass transition and in the glassy state. Several pertinent topics, including the modeling of the rheological properties close to the glass transition, the strongly non-linear diffusion of water in the rubbery and glassy states, the aging and antiplasticization of glassy carbohydrate matrices, and consequences of amorphous-amorphous phase separation for the behavior of carbohydrate blends in concentrated states are discussed. Applications in food processing and product development are discussed, including the spray drying and freeze drying, powder agglomeration of food powders, powder caking, encapsulation, baked goods, crystallization and extrusion.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"114 ","pages":"353-414"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143743837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modeling and optimization of non-thermal technologies for animal-origin food decontamination. 动物源性食品非热净化技术的建模与优化。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-02-18 DOI: 10.1016/bs.afnr.2024.02.001

Yago A A Bernardo, Carlos A Conte-Junior

{"title":"Modeling and optimization of non-thermal technologies for animal-origin food decontamination.","authors":"Yago A A Bernardo, Carlos A Conte-Junior","doi":"10.1016/bs.afnr.2024.02.001","DOIUrl":"10.1016/bs.afnr.2024.02.001","url":null,"abstract":"Non-thermal technologies (NTT) have been primarily studied for obtaining animal-origin products with improved bacteriological stability, aiming to eliminate the main foodborne pathogens associated with outbreaks, e.g., Salmonella spp., Escherichia coli, Campylobacter jejuni, Listeria monocytogenes, Staphylococcus aureus, Bacillus spp., and Clostridium perfringens, but avoiding the use of heat, leading to energy savings. On the other hand, due to the novelty of these technologies, there is a lack of standardization in their use and, consequently, a reduction in the process efficiency and undesirable changes in the physicochemical, nutritional, and sensory characteristics of food. Therefore, there is a need to utilize mathematical approaches for developing the modeling, validation, and optimization of NTT aiming the pathogen inactivation. In this context, the Box-Behnken design (BBD) and the central composite rotatable design (CCRD) have been severely explored due to the possibility of developing second-order polynomial models based on the linear, quadratic and interaction behaviors of the independent variables, but with a lower number of experiments. In this chapter, we summarized the principles and fundamentals of pathogen inactivation using the main NTT, e.g., high-pressure processing (HPP), ultraviolet C radiation (UV-C), high-intensity ultrasound (HIUS), cold atmospheric plasma (CAP) and pulsed electric field (PEF), as well as the principles of use of BBD and CCRD and their recent application for modeling and optimization of the NTT.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"113 ","pages":"65-101"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143538152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Understanding the potential of fresh produce as vehicles of Salmonella enterica. 了解新鲜农产品作为肠道沙门氏菌传播媒介的潜力。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-10-11 DOI: 10.1016/bs.afnr.2024.09.009

Jade Morais Alves, Francyeli Araújo Silva, Débora Rodrigues Silveira, Khadija Bezerra Massaut, Ângela Maria Fiorentini, Graciela Volz Lopes, Marciane Magnani

{"title":"Understanding the potential of fresh produce as vehicles of Salmonella enterica.","authors":"Jade Morais Alves, Francyeli Araújo Silva, Débora Rodrigues Silveira, Khadija Bezerra Massaut, Ângela Maria Fiorentini, Graciela Volz Lopes, Marciane Magnani","doi":"10.1016/bs.afnr.2024.09.009","DOIUrl":"10.1016/bs.afnr.2024.09.009","url":null,"abstract":"This chapter presents an overview of Salmonella enterica as a contaminant in fresh produce, exploring outbreaks and recalls linked to them. It also provides information on potential sources of S. enterica contamination throughout the entire production chain of these products and presents food safety tools and new approaches for controlling this pathogen. S. enterica is recognized worldwide as a pathogen responsible for foodborne outbreaks, and there has been an increase in reported cases of salmonellosis linked to fresh produce. These products are susceptible to contamination throughout various stages of the farm-to-fork process. The potential sources of contamination are present from pre-harvest and harvest stages (e.g., soil, blossoms, seeds, irrigation water and gray/blackwater, wild and domestic animals/organic fertilizers, and distinctive traits of the plant) to post-harvest stages (e.g., processing, packaging, storage/retail, and preparing for consumption). Thus, controlling S. enterica contamination is extremely important for ensuring the safe consumption of fresh produce. However, obtaining practical, efficient, low-cost, and sustainable solutions that ensure the products' sensorial, nutritional, and food quality is still a challenge. As an alternative to conventional methods, recent studies report the use of new technologies, such as neutral, acidic or low chlorine electrolyzed oxidizing water, ultraviolet light, ultrasound, microemulsion of essential oils, cold plasma, irradiation, bacteriophages, and other methods, which can be used alone or in combination with the conventional ones. Therefore, understanding the main sources of S. enterica contamination in fresh produce and the effective approach for controlling this pathogen is crucial to reducing future outbreaks.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"113 ","pages":"133-180"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143538160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutraceutical potential of Mediterranean agri-food waste and wild plants: Green extraction and bioactive characterization. 地中海农业食品废弃物和野生植物的营养潜力：绿色提取和生物活性表征。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-10-02 DOI: 10.1016/bs.afnr.2024.09.001

Norelhouda Abderrrezag, Gloria Domínguez-Rodríguez, Lidia Montero, Jose A Mendiola

{"title":"Nutraceutical potential of Mediterranean agri-food waste and wild plants: Green extraction and bioactive characterization.","authors":"Norelhouda Abderrrezag, Gloria Domínguez-Rodríguez, Lidia Montero, Jose A Mendiola","doi":"10.1016/bs.afnr.2024.09.001","DOIUrl":"10.1016/bs.afnr.2024.09.001","url":null,"abstract":"The agricultural waste and wild plants of the Mediterranean region offer significant nutraceutical potential, rich in bioactive compounds such as phenolics, carotenoids, lipids and volatile organic compounds. These compounds exhibit health-promoting properties, including antioxidant, neuroprotective and anti-inflammatory effects. Advanced analytical techniques such as HPLC, GC-MS and NMR are essential for the accurate chemical characterization of these bioactives. Green extraction methods, including ultrasound-assisted, enzyme-assisted and cold plasma-assisted extractions, provide efficient and environmentally friendly alternatives to classical techniques for the isolation of bioactive compounds. The valorization of Mediterranean agricultural by-products, such as olive pomace, grape seeds, and citrus peels, exemplifies sustainable approaches to the utilization of these underutilized resources. This chapter explores the bioactive characterization and green extraction methods that contribute to unlocking the nutraceutical potential of Mediterranean plant waste and wild plants, highlighting their role in the development of functional foods and natural health products.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"114 ","pages":"1-95"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143743686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0