Advances in Food and Nutrition Research最新文献_第3页

Recent advances in chemistry, biochemistry, and nutrition of dates palm fruit (Phoenix dactylifera L.) cultivars. 枣椰果（Phoenix dactylifera L.）品种化学、生化及营养研究进展。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-12-05 DOI: 10.1016/bs.afnr.2024.11.001

Sami Saadi, Faiza Adoui, Nor Elhouda Nacer, Abdelghani Boudjellal, Halima Boughellout, Farooq Anwar, Férial Aziza Benyahia, Souad Baali, Hasanah Mohd Ghazali, Nazamid Saari, Abdulkarim Sabo Mohammed, Abdul Azis Ariffin, Huey Chern Boo, Mat Sahri Miskandar, Azizah Abdul Hamid

{"title":"Recent advances in chemistry, biochemistry, and nutrition of dates palm fruit (Phoenix dactylifera L.) cultivars.","authors":"Sami Saadi, Faiza Adoui, Nor Elhouda Nacer, Abdelghani Boudjellal, Halima Boughellout, Farooq Anwar, Férial Aziza Benyahia, Souad Baali, Hasanah Mohd Ghazali, Nazamid Saari, Abdulkarim Sabo Mohammed, Abdul Azis Ariffin, Huey Chern Boo, Mat Sahri Miskandar, Azizah Abdul Hamid","doi":"10.1016/bs.afnr.2024.11.001","DOIUrl":"10.1016/bs.afnr.2024.11.001","url":null,"abstract":"Date palm trees, fruits and leaves have historic life changes with human beings, and their utilizations started by using them as foods and remedy, especially against the resulting bruises of consecutive wars involving wounds, burnes and invasive diseases such as Malaria, Cholera and recently against the emergence of Covid-19 disease symptoms. The richness of palm date- fruits with reducing sugars, polyphenolic acids, flavonoid compounds, hydrosoluble and liposoluble vitamins makes them as versatile food and feed products. In part, minerals remain as the catalyst elements for these golden fruits. In other part, the distribution of essential oils at the mesocarps of date fruits and into date pits constitutes other integral part with substantial therapeutic and nutrigenomic contributions. Polyphenol oxidase (PPO) is a bound enzyme involved in the ripening of the date fruits. The aim of this book chapter is devoted in exploring the recent advances in date palm fruit cultivars as natural bioresources and the key elements beyond to their chemistry, biochemistry, and nutrition aspects, shedding lights on their important metabolites in enhancing food nutritional values, and human health attributes.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"114 ","pages":"415-484"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143743854","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

Recent advances in non-invasive techniques for assessing food quality: Applications and innovations. 食品质量非侵入性评估技术的最新进展：应用与创新。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-10-04 DOI: 10.1016/bs.afnr.2024.09.006

Kabiru Ayobami Jimoh, Norhashila Hashim

引用次数: 0

Preface. 前言。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 DOI: 10.1016/S1043-4526(25)00072-5

引用次数: 0

Nir spectroscopy for decision-making in the livestock sector: A technological breakthrough. 用于畜牧业决策的近红外光谱：一项技术突破。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2025-05-05 DOI: 10.1016/bs.afnr.2025.04.002

José Antonio Entrenas, Irina Torres-Rodríguez, Dolores Pérez-Marín

{"title":"Nir spectroscopy for decision-making in the livestock sector: A technological breakthrough.","authors":"José Antonio Entrenas, Irina Torres-Rodríguez, Dolores Pérez-Marín","doi":"10.1016/bs.afnr.2025.04.002","DOIUrl":"https://doi.org/10.1016/bs.afnr.2025.04.002","url":null,"abstract":"The agri-food sector is undergoing a significant transformation to meet the increasing global demand for food while ensuring sustainability and economic viability. Livestock production plays a crucial role in food security and rural development, but growing consumer expectations, stricter regulations, and environmental concerns require innovative solutions. Digitalization and advanced sensing technologies, such as near-infrared spectroscopy (NIRS) and its combination with imaging or hyperspectral imaging (HSI), are revolutionizing livestock systems by improving efficiency, traceability, and decision-making. NIRS has proven to be a valuable tool in animal feeding and meat industry, enabling rapid and non-destructive assessment of feed composition and quality. In meat production, NIRS enhances quality control, with a notable case study in the Iberian pig industry. Additionally, HSI complements NIRS by providing spatial and spectral data for detailed analysis of both animal feed and meat products. These technologies facilitate real-time monitoring and optimization of nutritional content, authenticity verification, and detection of contaminants. In addition to feed and meat analysis, NIRS technology has been further explored for use in livestock systems for in vivo analysis to provide a better understanding of animal health, physiology and welfare. The integration of these sensing technologies into modern livestock farming supports more sustainable and efficient production practices. This chapter presents research highlighting the practical applications of NIRS and HSI in the livestock sector, emphasizing their potential to enhance productivity, quality control, and sustainability across the entire value chain.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"115 ","pages":"1-44"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144972096","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

Non-starch carbohydrates as lever to improve cereal-based foods: The case of FODMAP and beta-glucans. 非淀粉碳水化合物作为改善谷类食品的杠杆：FODMAP和β -葡聚糖的案例。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2025-07-14 DOI: 10.1016/bs.afnr.2025.06.006

Marcus Schmidt

{"title":"Non-starch carbohydrates as lever to improve cereal-based foods: The case of FODMAP and beta-glucans.","authors":"Marcus Schmidt","doi":"10.1016/bs.afnr.2025.06.006","DOIUrl":"https://doi.org/10.1016/bs.afnr.2025.06.006","url":null,"abstract":"Non-starch carbohydrates are among the most important constituents in cereals and thus, play an essential role in cereal products. In one regard, they can cause severe discomfort for patients of gastrointestinal disorders in form of fermentable oligo-, di-, and monosaccharides and polyols (FODMAP). Therefore, this chapter evaluates strategies for reducing the FODMAP content in cereal products through biotechnological and enzymatic methods, ingredient selection, and processing adjustments, while maintaining sensory quality and dietary fiber intake. On the other hand, dietary fibers, such as cereal β-glucans, are widely recognized for their health promoting properties. Despite their potential as nutraceutical ingredients, their application in food remains limited due to structural and functional changes during processing and storage that can affect their health promoting properties. Since many dietary fibers simultaneously act as FODMAPs, individuals on a low-FODMAP diet often consume particularly low amounts of dietary fiber. Thus, this chapter also explores the current knowledge and future perspectives on combining a low-FODMAP diet with high dietary fiber intake, with particular emphasis on the utilization of cereal β-glucan. Alongside the functional properties, the technological hurdles and the impact on product sensory and storage stability are explored as well. As a result, this chapter highlights the potential of non-starch carbohydrates to define the next generation of cereal products by incorporated health benefits while ensuring a wholesome nutrition also for sensitive groups.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"117 ","pages":"113-154"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145179363","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

The application of advanced analytical techniques in ensuring quality, nutrition, and safety of cereal-based food. 先进的分析技术在保证谷类食品质量、营养和安全方面的应用。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2025-09-19 DOI: 10.1016/bs.afnr.2025.07.005

Kun Gao, Bingcan Chen

{"title":"The application of advanced analytical techniques in ensuring quality, nutrition, and safety of cereal-based food.","authors":"Kun Gao, Bingcan Chen","doi":"10.1016/bs.afnr.2025.07.005","DOIUrl":"https://doi.org/10.1016/bs.afnr.2025.07.005","url":null,"abstract":"Cereals and cereal-based foods are fundamental to global nutrition, providing essential macronutrients and micronutrients that support food security. Ensuring their quality, nutrition, and safety is impacted by factors such as contamination, adulteration, and nutrient degradation during processing and storage. Advanced analytical techniques have emerged as powerful tools to address these challenges, offering innovative solutions for detecting contaminants, optimizing nutritional value, and ensuring food safety. This chapter explores the application of these techniques, including spectroscopy, chromatography, molecular biology, and omics technologies, in the cereal-based food systems. Spectroscopy and chromatography enable rapid and precise detection of chemical contaminants and adulterants, while molecular biology methods like PCR and DNA barcoding ensure product authenticity. Omics approaches, such as lipidomics, proteomics, and flavoromics, provide comprehensive insights into the molecular composition and functional properties of cereals, facilitating the development of high-quality, nutritious products. Emerging technologies, including nanotechnology and artificial intelligence, further enhance the efficiency and accuracy of cereal safety monitoring. By integrating these advanced methods, the cereal research field can address existing challenges, ensuring the production of safe, high-quality, and nutritious cereal-based foods to meet global dietary needs.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"117 ","pages":"265-302"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145179339","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

Food metabolomics for understanding metabolite modifications in cereal products. 食品代谢组学用于了解谷物产品中代谢物的修饰。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2025-08-09 DOI: 10.1016/bs.afnr.2025.07.003

Oluwafemi Ayodeji Adebo, Chiemela Enyinnaya Chinma, Samson Adeoye Oyeyinka, Janet Adeyinka Adebo, Mpho Brian Molimi, Anthony Ananga, Oluwaseun Peter Bamidele

引用次数: 0

Current perspectives on sustainable technologies for effective valorization of industrial meat waste: Opening the door to a greener future. 对工业肉类废弃物有效增值的可持续技术的当前观点：打开通往更绿色未来的大门。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2025-05-09 DOI: 10.1016/bs.afnr.2025.04.006

Burcu Ozturk-Kerimoglu, Muge Urgu-Ozturk, Onur Ozdikicierler, Monika Modzelewska-Kapituła, Katarzyna Tkacz

{"title":"Current perspectives on sustainable technologies for effective valorization of industrial meat waste: Opening the door to a greener future.","authors":"Burcu Ozturk-Kerimoglu, Muge Urgu-Ozturk, Onur Ozdikicierler, Monika Modzelewska-Kapituła, Katarzyna Tkacz","doi":"10.1016/bs.afnr.2025.04.006","DOIUrl":"10.1016/bs.afnr.2025.04.006","url":null,"abstract":"Food waste poses a significant threat by disrupting the global economy and negatively affecting the environment by contributing to higher emissions, water wastage, land degradation, and loss of biodiversity. Worldwide, a significant amount of food waste is generated throughout the entire process chain, from raw material to final product, with a substantial portion originating from the meat industry. Recently, the notable rise in meat production has inevitably resulted in a higher volume of waste generation. Meat-derived residues should be effectively utilized due to their diversity, organic content, and contribution to increasing the carbon footprint. Meat waste can be transformed into numerous high-value alternative products for further utilization in various industrial sectors. The application of green technologies has become a critical approach in recent years to ensure sustainable production by converting such waste into valuable components. As a part of this approach, various technologies, such as enzymatic hydrolysis, ultrasound-assisted extraction, supercritical fluid extraction, instant catapult steam explosion, and ohmic heating come to the forefront. In the current chapter, the potential applications of green technologies in converting by-products and co-products obtained during meat processing into value-added products are compiled and analyzed from the perspective of sustainability.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"116 ","pages":"239-294"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145055433","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

Phage biocontrol: Enhancing food safety through effective pathogen reduction. 噬菌体生物防治：通过有效减少病原体来提高食品安全。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2025-05-03 DOI: 10.1016/bs.afnr.2025.04.008

Silvina Alicia Pujato, Mariángeles Briggiler-Marcó, Diego Javier Mercanti

{"title":"Phage biocontrol: Enhancing food safety through effective pathogen reduction.","authors":"Silvina Alicia Pujato, Mariángeles Briggiler-Marcó, Diego Javier Mercanti","doi":"10.1016/bs.afnr.2025.04.008","DOIUrl":"10.1016/bs.afnr.2025.04.008","url":null,"abstract":"Bacteriophages (phages) are viruses that specifically target bacteria, offering a promising biocontrol strategy for food safety. Their high specificity enables precise pathogen elimination without disturbing beneficial microbiota. Historically overshadowed by antibiotics, phage biocontrol is now regaining interest due to the rise of multidrug-resistant bacteria and increasing food safety concerns. Phages effectively reduce foodborne pathogens such as Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in fresh produce, meat, and dairy products. Phage-based interventions can be applied pre- and post-harvest, acting as direct antimicrobial agents or as enhancers of existing preservation methods. Furthermore, phages offer advantages in combating biofilms, a major concern in food processing facilities. Despite their potential, challenges such as bacterial resistance, regulatory constraints, and large-scale production hurdles remain. This chapter discusses the evolution of phage biocontrol, its applications in food safety, and the challenges that must be addressed for its widespread adoption. Phages represent an innovative, eco-friendly alternative to conventional antimicrobials, aligning with the global demand for safer and more sustainable food production practices.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"116 ","pages":"359-407"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145055935","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

From farm to fork: Spectroscopy in meat quality and safety assurance. 从农场到餐桌：肉品质量和安全保证的光谱学。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2025-05-12 DOI: 10.1016/bs.afnr.2025.04.003

Yash Dixit, Marlon M Reis

{"title":"From farm to fork: Spectroscopy in meat quality and safety assurance.","authors":"Yash Dixit, Marlon M Reis","doi":"10.1016/bs.afnr.2025.04.003","DOIUrl":"https://doi.org/10.1016/bs.afnr.2025.04.003","url":null,"abstract":"This chapter explores the application of spectroscopy in assessing meat quality and safety from farm to fork. This is a critical research area, particularly in the light of climate change, which is impacting food supply chains by altering livestock rearing conditions, microorganism loads, and cold chain logistics. To adapt to these changes, the meat industry must effectively manage product variability, and non-invasive technologies play a pivotal role in enabling timely and objective assessments. The chapter begins by outlining the key challenges encountered at various stages of meat production, followed by an overview of the primary attributes used to evaluate meat quality and safety. Next, it delves into the fundamental principles of vibrational spectroscopy, providing an overview of various spectroscopic techniques, including both point-based and imaging-based approaches. The discussion highlights the complexities of analysing heterogeneous materials like meat using spectroscopy, with a focus on Vis-NIR spectroscopy as the most promising technology for quality and safety assessments across different stages of meat production. Furthermore, the chapter examines the application of Vis-NIR spectroscopy and imaging for assessing meat quality and safety at the post-slaughter, packaging, and storage stages, drawing insights from various studies. Finally, it addresses the challenges of implementing Vis-NIR technology in meat processing plants and explores how advancements in spectroscopy, imaging instrumentation, computing hardware, and artificial intelligence are helping to overcome these obstacles.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"115 ","pages":"131-164"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144972091","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