Trends in Food Science & Technology最新文献

{"title":"Alkylglycerol: Not abundant but promising functional lipid","authors":"Hai-Long Wang ,&nbsp;Chin Ping Tan ,&nbsp;Yuanfa Liu ,&nbsp;Yong-Jiang Xu","doi":"10.1016/j.tifs.2024.104701","DOIUrl":"10.1016/j.tifs.2024.104701","url":null,"abstract":"<div><h3>Background</h3><p>Alkylglycerols are a special class of functional ether lipids. In recent years, these functional lipids have garnered significant attention due to their unique biological functions, such as anti-obesity, anti-cancer, anti-inflammatory, and anti-cardiovascular disease properties.</p></div><div><h3>Scope and approach</h3><p>This article summarizes the natural sources, analytical methods, digestion and absorption properties, endogenous occurrence, and nutritional effects of alkylglycerols. It intends to provide a comprehensive and up-to-date review of the distribution and function of alkylglycerols and the problems encountered in current research.</p></div><div><h3>Key findings and conclusions</h3><p>Marine organisms, especially cartilaginous fish, are the main source of alkylglycerols, whereas terricolous plants remain to be further investigated for the presence of alkylglycerols. Meanwhile, microorganisms are a novel and valuable source of alkylglycerols. Besides, processing and storage treatments can also affect the molecular species of esterified alkylglycerols and plasmalogens in various foods, especially milk. GC-MS and LC-MS are the commonly used methods for the analysis of alkylglycerols in food and biological samples. Notably, the bioavailability of dietary alkylglycerols exhibits a negative correlation with the expression levels of alkylglycerol monooxygenase in intestinal epithelial cells. Dietary intake of alkylglycerols could greatly enrich endogenous ether lipid levels in various peripheral tissues (such as those of plasmalogens), which in turn could contribute to the prevention of various diseases. However, the causal relationship between decreased or increased levels of endogenous ether lipids and the development of various diseases remains unclear. In conclusion, alkylglycerols are a promising class of functional lipids, but further studies are required to elucidate the existing problems.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104701"},"PeriodicalIF":15.1,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142148835","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}

{"title":"Letter to the Editor: Refer to the review article on the food by-products bioprocess wheel: A guidance tool for the food industry by Vilas-Franquesa et al., (2024)","authors":"Naji Naseef Pathoor,&nbsp;Pitchaipillai Sankar Ganesh,&nbsp;Rajesh Kanna Gopal","doi":"10.1016/j.tifs.2024.104702","DOIUrl":"10.1016/j.tifs.2024.104702","url":null,"abstract":"<div><p>The Bioprocess Wheel offers valuable guidance for transforming waste into high-value products, aligning with sustainability goals. However, future research could enhance its impact by integrating advanced biotechnologies, fostering interdisciplinary collaborations, adapting the tool for global contexts, and incorporating Life Cycle Assessment (LCA) studies. These expansions could further elevate the tool's utility, contributing to a more sustainable and innovative food industry.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104702"},"PeriodicalIF":15.1,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142157508","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}

{"title":"Novel integration of lateral flow strip and point-of-care isothermal amplification techniques for meat adulteration detection: A comprehensive review","authors":"Jinchao Feng,&nbsp;Hangzhen Lan,&nbsp;Zhen Wu,&nbsp;Daodong Pan","doi":"10.1016/j.tifs.2024.104698","DOIUrl":"10.1016/j.tifs.2024.104698","url":null,"abstract":"<div><h3>Background</h3><p>Meat adulteration poses significant public health risks, violates religious and cultural practices, and raises moral and ethical concerns. The lateral flow strip (LFS) technique has achieved substantial commercial success and continues to play a significant role in meat adulteration detection. Conventional LFS relies on visual inspection of color changes in the test and control lines, providing only qualitative results. This approach cannot quantify specific animal species content in adulterated meats and often needs more sensitivity for reliable assays. Various quantitative and susceptible LFS methods have been developed in the past few years, with some entering the commercialization phase.</p></div><div><h3>Scope and approach</h3><p>This review critically and objectively examines the recent advancements in meat adulteration detection methods for poultry and livestock products, focusing on integrating LFS devices with isothermal amplification techniques (IATs). We explore the bio-recognition strategies between amplifications and LFS, label selection, multiplex detection capabilities, result readout methods, and DNA extraction protocols. The applications, advantages, and disadvantages of IATs-LFS are discussed, along with prospects for these integrated systems.</p></div><div><h3>Key findings and conclusions</h3><p>IATs-LFS have revolutionized meat adulteration detection by offering unparalleled speed, sensitivity, and usability advantages. As these technologies evolve, interdisciplinary collaboration across scientific disciplines will be vital in overcoming challenges and unlocking new opportunities. By harnessing innovations in molecular biology, materials science, and engineering, researchers can develop next-generation techniques that empower stakeholders in safeguarding food authenticity worldwide. The future promises continued advancements in IATs-LFS, positioning them as indispensable tools in the global battle against food fraud and adulteration.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"152 ","pages":"Article 104698"},"PeriodicalIF":15.1,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147783","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}

{"title":"Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives","authors":"Huixuan Yang ,&nbsp;Yunge Liu ,&nbsp;George-John E. Nychas ,&nbsp;Xin Luo ,&nbsp;Lixian Zhu ,&nbsp;Yanwei Mao ,&nbsp;Pengcheng Dong ,&nbsp;Yimin Zhang","doi":"10.1016/j.tifs.2024.104699","DOIUrl":"10.1016/j.tifs.2024.104699","url":null,"abstract":"<div><h3>Background</h3><p>Lactic acid bacteria (LAB) are extensively researched for their potential to prevent and control <em>Listeria monocytogenes</em> (<em>Lm</em>) in meat products due to their natural and harmless nature, particularly in bacteriocin production. However, LAB and their metabolites encounter remarkable challenges in achieving the desired bacterial inhibition due to the complexity of the meat matrix and the stress response mechanisms of <em>Lm</em>.</p></div><div><h3>Scope and approach</h3><p>This review summarises the principal measures through which LAB and their metabolites control <em>Lm</em> in both fermented and non-fermented meat products and highlights the potential limitations of these applications. The potential challenges of bacteriocinogenic strains in controlling <em>Lm</em> in meat were specifically addressed based on the characteristics of the meat matrix environment and the resistance mechanisms of <em>Lm</em>.</p></div><div><h3>Key findings and conclusions</h3><p>LAB that establish a dominant ecological niche in meat products have excellent anti-<em>Listeria</em> properties, especially using bacteriocinogenic strains. However, many bioprotectors have achieved only limited success due to limitations in the production and diffusion of bacteriocins in meat substrates, natural or induced bacteriocin resistance in <em>Lm</em>. The development of synergistic bacterial inhibition strategies shows promise in counteracting the challenges posed by the meat matrix, enhancing bacterial control, and reducing stress resistance. Future research should aim to elucidate the stress regulatory network of <em>Lm</em> in environments influenced by LAB and further resistance and virulence studies on residual <em>Lm</em> in meat should be conducted to ensure the safe application of bioprotection strategies.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"152 ","pages":"Article 104699"},"PeriodicalIF":15.1,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147880","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}

{"title":"Polyphosphate in food systems: Their roles and applications in foods and contribution to sustainable processing practices","authors":"Wilson J F Lemos Junior ,&nbsp;Davide Santinello ,&nbsp;Somaeyh Mohammadzadeh ,&nbsp;Laura Treu ,&nbsp;Anderson S Sant'Ana ,&nbsp;Stefano Campanaro","doi":"10.1016/j.tifs.2024.104696","DOIUrl":"10.1016/j.tifs.2024.104696","url":null,"abstract":"<div><h3>Background</h3><p>Polyphosphates (PolyPs) are essential not only for microbial metabolism but also as versatile agents in food science, where they play a significant role in enhancing food quality, safety, and sustainability. This review aims to investigate the multifaceted roles of PolyPs from both microbial and chemical perspectives, highlighting their importance in advancing food technologies and promoting sustainable practices.</p></div><div><h3>Scope and approach</h3><p>This review provides a comprehensive analysis of how polyphosphates can improve food quality and contribute to sustainable practices in food systems through microbial production, transport, and chemical additives, which are important for both food preservation. It explores the innovative applications of PolyPs in the field of food science and technology, including their use in meat, dairy, seafood, and plant-based food products, with implications for sustainable agriculture and the food industry. Additionally, the review assesses the impact of PolyPs on food product quality, including their roles in moisture retention, texture enhancement, and mineral fortification, while also addressing potential health risks and environmental impacts.</p></div><div><h3>Key findings and conclusions</h3><p>The review presents novel insights into the potential of microbial-derived short polyphosphates (SpolyPs) as a sustainable alternative to synthetic additives in food systems. These compounds, produced through microbial processes, offer significant benefits for enhancing food quality and extending shelf life, while aligning with green chemistry principles by reducing reliance on synthetic chemicals. Furthermore, PolyPs from chemical additives are shown to be pivotal in balancing food safety with nutritional enhancement, as their ability to chelate and stabilize essential minerals can contribute to public health by addressing micronutrient deficiencies. However, the review also underscores the need for careful management of polyphosphate use due to potential health risks associated with excessive intake, such as kidney damage and cardiovascular disease. To mitigate these risks, the development of safer, next-generation polyphosphate formulations and alternative compounds is advocated. Thus, there is a strong correlation between polyphosphate applications in food science and sustainable practices. By supporting nutrient recovery, reducing food waste, and improving environmental outcomes, PolyPs play a dual role in advancing food technology and fostering sustainability in food supply chains.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"152 ","pages":"Article 104696"},"PeriodicalIF":15.1,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0924224424003728/pdfft?md5=f610e05e51a2909dffe7e1cfb154afe9&pid=1-s2.0-S0924224424003728-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142130154","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}

{"title":"Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies","authors":"Abdul Waheed Khan ,&nbsp;Ume Roobab ,&nbsp;Zhaomei Wang ,&nbsp;Muhammad Mohsin Raza ,&nbsp;Hira Nawazish ,&nbsp;Fakhar Islam ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.tifs.2024.104695","DOIUrl":"10.1016/j.tifs.2024.104695","url":null,"abstract":"<div><h3>Background</h3><p>Excessive sodium consumption is a major public health concern associated with chronic diseases. The food industry faces the challenge of developing low-sodium products that do not compromise taste, texture, or nutritional value. This systematic review investigates the potential of clean-label ingredients and sustainable processing technologies to address this challenge.</p></div><div><h3>Scope and research</h3><p>This review focused on peer-reviewed articles published between 2018 and 2024, exploring the advanced application of natural compounds or bio-based salt substitutes, and non-thermal processing methods for salt reduction in food products. The primary outcome measures included changes in the sodium content, sensory attributes, and physicochemical quality. A comprehensive search of reputable databases, including Scopus, Google Scholar, and Wiley Online Library, etc., was conducted using relevant keywords. The included studies evaluated the efficacy and safety of salt reduction strategies for various food products. The quality of included studies was assessed using predetermined inclusion and exclusion criteria.</p></div><div><h3>Key findings and conclusions</h3><p>The findings revealed that incorporating naturally derived ingredients, such as plants, spices, and herbs, etc., and fruit and vegetable byproducts (including peel and seed powders and extracts) can effectively reduce sodium content and enhance the overall sensory profile of food products. Moreover, nonthermal processing technologies, including high-pressure processing, ultrasonication, pulsed electric fields, and cold plasma, have demonstrated potential for salt reduction with sensory acceptability. However, the successful implementation of these strategies requires careful consideration of product formulation, processing parameters, and consumer acceptance. To achieve widespread adoption, future research should focus on optimizing these approaches for different food categories, evaluating their economic feasibility, and assessing consumer acceptance.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104695"},"PeriodicalIF":15.1,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142168119","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}

{"title":"The multi-objective data-driven approach: A route to drive performance optimization in the food industry","authors":"Manon Perrignon ,&nbsp;Thomas Croguennec ,&nbsp;Romain Jeantet ,&nbsp;Mathieu Emily","doi":"10.1016/j.tifs.2024.104697","DOIUrl":"10.1016/j.tifs.2024.104697","url":null,"abstract":"<div><p>Although standardized, food processing is subject to many sources of variability resulting from compositional and structural variabilities of raw materials and/or ingredients, human perception and intervention in the process, capabilities of processing tools and their wear and tear, <em>etc</em>. Altogether, they affect the reproducibility of final product characteristics representing deviations to standard, the production yield impacting the economic performance of the food manufacturing process, and many other performance indicators. They are grossly classified as economic, quality and environmental indicators and their simultaneous consideration can be used to define the overall performance of a manufacturing process. Optimizing the overall performance of food processing requires the use of multi-objective optimization methods. Multi-objective optimization methods include five steps: defining the objectives, modelling performance indicators, formulating the problem and constraints, solving the multi-objective problem, and finally identifying an ideal solution. The integration of data-driven approach, particularly machine learning, into the multi-objective optimization offers new perspectives for optimizing and controlling food processes. The potential of this approach is still underestimated by the food industry sector.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"152 ","pages":"Article 104697"},"PeriodicalIF":15.1,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142130155","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}

{"title":"Recent advances in the use of antarctic krill (Euphausia superba) as a sustainable source of high-quality protein: A comprehensive review","authors":"Shiying Tang ,&nbsp;Jing Jing Wang ,&nbsp;Yufeng Li ,&nbsp;Pradeep K. Malakar ,&nbsp;Yong Zhao","doi":"10.1016/j.tifs.2024.104684","DOIUrl":"10.1016/j.tifs.2024.104684","url":null,"abstract":"<div><h3>Background</h3><p>With rapid population growth and improved quality of life, the global demand for protein is expected to double by 2050. This increasing awareness has created an urgent need for the food industry to explore more food-based protein sources. Among marine foods, Antarctic krill emerges as a promising and abundant species. Recently, this underutilized protein source has garnered significant attention.</p></div><div><h3>Scope and approach</h3><p>This review focuses on the current status of research on Antarctic krill as a potential protein source. First, a method for extracting Antarctic krill proteins (AKPs) is introduced, and the functional properties and modification techniques of AKPs are described. Then, the biological activities and mechanisms of action of AKP peptides are elucidated. Finally, the current challenges faced in the application of AKPs as a protein source in the human diet, as well as potential strategies to overcome these challenges, are described.</p></div><div><h3>Key findings and conclusions</h3><p>The isoelectric solubilization precipitation method is currently the most commonly used method to obtain AKPs, and the amino acid composition of the isolated protein meets the needs of the human body. Endogenous enzymes in krill destroy the functional properties of proteins (solubility, gelation, emulsification, etc.), but the functional properties of proteins can be improved using appropriate modification methods. Active peptides with multiple biological activities that can be obtained from AKP through incubation with enzyme preparations are food nutrients with broad application prospects. Overcoming the limitations of the fluoride residues in AKPs and AKP allergenicity represents a major challenge in incorporating AKPs into food applications. Therefore, AKP has enormous potential for future human consumption and utilization.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"152 ","pages":"Article 104684"},"PeriodicalIF":15.1,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142098981","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}

{"title":"Recent advances in shellfish toxin biosensing technologies: Micro/nano molecule- and cell-based biosensors","authors":"Ruobing Liu ,&nbsp;Qilin Pei ,&nbsp;Tao Sun ,&nbsp;Fei Xu ,&nbsp;Xi Shao ,&nbsp;Juan Liu ,&nbsp;Zedong Yan ,&nbsp;Dan Wang ,&nbsp;Yulan Tian ,&nbsp;Da Jing","doi":"10.1016/j.tifs.2024.104692","DOIUrl":"10.1016/j.tifs.2024.104692","url":null,"abstract":"<div><h3>Background</h3><p>Shellfish toxins have attracted worldwide attention because of their important roles in the seafood industry, food safety, human health, and aquatic environment safety. Therefore, it is essential to develop an efficient, highly sensitive, convenient, low-cost, rapid, and on-spot detection method for the routine monitoring of shellfish toxins. With rapid advances in the fields of biotechnology, microsystems, and nanoengineering, micro/nano molecule- and cell-based biosensors have enormous potential for addressing this issue.</p></div><div><h3>Scope and approach</h3><p>This review focuses on the most recent progress in micro/nano molecule- and cell-based biosensors for shellfish toxin measurement. Biosensors are classified into four categories based on their biosensitive elements: aptasensors, immunosensors, enzyme biosensors, and cell-based biosensors. Sensor strategies, toxin analytes, biosensitive elements, micro-nanometer materials, sensing methods, on-site detection performance, and applicability are highlighted to investigate the applications of shellfish toxin detection. Finally, the current challenges and future development trends of micro/nano molecule- and cell-based biosensors for shellfish toxin detection are proposed.</p></div><div><h3>Key findings and conclusions</h3><p>Advances in biomaterials, micro/nano sensors, intelligent detection technologies and solution integrations, and micro/nano molecule- and cell-based biosensors applied to the routine surveillance of shellfish toxins will play a critical role in food security, water environmental safety, and bivalve global trade in the foreseeable future.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"152 ","pages":"Article 104692"},"PeriodicalIF":15.1,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147878","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}

{"title":"Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies","authors":"Meng-Yue Hu ,&nbsp;Ling Zhao ,&nbsp;Hui-Hui Sun ,&nbsp;Yong Xue ,&nbsp;Xiang-Zhao Mao ,&nbsp;Rong Cao","doi":"10.1016/j.tifs.2024.104694","DOIUrl":"10.1016/j.tifs.2024.104694","url":null,"abstract":"<div><h3>Background</h3><p>Fermented shrimp paste, with a history spanning a thousand years, has garnered significant attention owing to its distinctive flavor. While high contents of biogenic amines (BAs) and inefficient fermented processing largely inhibit its development. Currently, there is a growing emphasis on enhancing shrimp paste qualities to align with modern life.</p></div><div><h3>Scope and approach</h3><p>In this review, we delve into principal types of shrimp paste prevalent in Asia. We provided a comprehensive summary of the flavor compounds present in shrimp paste and elucidated their potential synthesis pathways. Additionally, we present the distribution of BA contents in various shrimp pastes, explore influencing factors, scrutinize the roles of bacteria in shaping shrimp paste quality, and critically evaluate innovative process strategies.</p></div><div><h3>Key findings and conclusion</h3><p>Taste compounds found in shrimp paste encompass an array of peptides, free amino acids, and 5′-nucleotides. The aroma is mostly attributed to aromatic branched aldehydes, organic sulfides, and pyrazines. Notably, BA formation is intricately linked to salinity, temperature, pH, package materials, and cooking methods. Microorganisms, notably <em>Tetragenococcus</em>, exert a profound influence on flavor while accumulating substantial BAs. Despite the efficiency of novel methods in ensuring shrimp paste safety, there remains a need to further enhance their flavor qualities.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"152 ","pages":"Article 104694"},"PeriodicalIF":15.1,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142130156","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}