Current Opinion in Food Science最新文献_第9页

Computer-aided chemical engineering research advances in precision fermentation 计算机辅助化学工程研究在精准发酵方面的进展

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-07-10 DOI: 10.1016/j.cofs.2024.101196

Tom Vinestock , Michael Short , Keeran Ward , Miao Guo

引用次数: 0

Advancements in texturization processes for the development of plant-based meat analogs: a review 用于开发植物肉类类似物的质构化工艺进展：综述

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-06-26 DOI: 10.1016/j.cofs.2024.101192

Davide De Angelis , Atze Jan van der Goot , Antonella Pasqualone , Carmine Summo

引用次数: 0

Holistic benefits of plant-based foods for sustainable agrifood systems 植物性食品对可持续农粮系统的整体效益

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-06-17 DOI: 10.1016/j.cofs.2024.101184

Fatma Boukid

引用次数: 0

Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats 减量/不含硝酸盐/亚硝酸盐腌肉的感官质量和消费者认知

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-06-12 DOI: 10.1016/j.cofs.2024.101183

Stergios Melios , Simona Grasso , Declan Bolton , Emily Crofton

引用次数: 0

Recent findings on the ohmic heating application in meat products 肉制品中欧姆加热应用的最新发现

IF 9.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-06-04 DOI: 10.1016/j.cofs.2024.101180

Celso F Balthazar , Tatiana C Pimentel , Ramon Silva , Elane S Prudencio , Adriano G Cruz , Eliane T Mársico

{"title":"Recent findings on the ohmic heating application in meat products","authors":"Celso F Balthazar , Tatiana C Pimentel , Ramon Silva , Elane S Prudencio , Adriano G Cruz , Eliane T Mársico","doi":"10.1016/j.cofs.2024.101180","DOIUrl":"https://doi.org/10.1016/j.cofs.2024.101180","url":null,"abstract":"<div><p>Ohmic heating (OH) has emerged as a promising technology with proven effectiveness in liquid samples, but its application to solid foods, particularly meat products, presents challenges. This review delves into recent findings regarding how OH impacts meat products’ structural, functional, and technological aspects, examining its application’s primary benefits and drawbacks and highlighting its significance as an economically sustainable alternative for the industry. Despite electrode-related complexities, ohmic thawing shows potential benefits, offering faster thawing times and lower energy consumption. In meat, ohmic cooking is an innovative technology for low-temperature cooking, positively impacting microstructural and sensory properties. Electrical conductivity influences various aspects, including the denaturation of myofibrillar proteins. While OH exhibits notable advantages in energy efficiency and food safety, challenges such as initial investment costs, uneven heating, and potential metal contamination need consideration. Ongoing research is crucial for expanding OH applications and understanding its effects on a broader range of products beyond beef, chicken, and pork. Thus, this emerging technology demonstrates notable benefits, including reduced processing times, enhanced efficiency, and improved sustainability in the food industry.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"58 ","pages":"Article 101180"},"PeriodicalIF":9.9,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141328491","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

Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications 基于蛋白质的封装系统，用于生物活性化合物的编码传递：最新研究和潜在应用

IF 9.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-06-02 DOI: 10.1016/j.cofs.2024.101181

Thilini Dissanayake , Nandika Bandara

{"title":"Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications","authors":"Thilini Dissanayake , Nandika Bandara","doi":"10.1016/j.cofs.2024.101181","DOIUrl":"10.1016/j.cofs.2024.101181","url":null,"abstract":"<div><p>Functional food development faces a considerable hurdle due to the poor bioavailability of incorporated bioactive compounds, which are caused by poor aqueous solubility, rapid release, low circulation time, physical and chemical instability, and cytotoxicity of bioactive compounds. Encapsulation emerges as a pivotal strategy to address this challenge by protecting bioactives. Protein as a wall material for encapsulation plays a significant role due to its biocompatibility, non-toxicity, surface activity, amphiphilic nature, and diverse range of functional groups. Researchers are currently exploring the co-encapsulation of multiple compounds to earn synergistic health benefits, enhanced functionality, and cost-effectiveness but face several challenges due to the diverse solubilities and chemical properties of bioactives. Proteins are crucial as encapsulation wall materials with their nutritional value and abundant availability. The diversity arising from the 20 different amino acids allows proteins to interact effectively with various compounds through various interactions. Emulsions, nano, micro solid particles, and gels are the most common protein-based fabricated systems used for encapsulation and co-encapsulation. However, as delivery systems, proteins face some drawbacks and challenges, such as rapid release and diffusion, low loading capacity, and instability in gastric environments. This review critically explores protein-based co-encapsulation studies, highlighting research gaps and proposing future directions in this field.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101181"},"PeriodicalIF":9.9,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000596/pdfft?md5=3d5940b248496a3dc048209235e02cca&pid=1-s2.0-S2214799324000596-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141280262","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

Recreating digital context: navigating the future of food sensory studies through recent advances and applications 再现数字情境：通过最新进展和应用领航食品感官研究的未来

IF 9.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-06-01 DOI: 10.1016/j.cofs.2024.101176

Julia YQ Low , Kaja Antlej , Emer C Garvey , Qian Janice Wang

{"title":"Recreating digital context: navigating the future of food sensory studies through recent advances and applications","authors":"Julia YQ Low , Kaja Antlej , Emer C Garvey , Qian Janice Wang","doi":"10.1016/j.cofs.2024.101176","DOIUrl":"10.1016/j.cofs.2024.101176","url":null,"abstract":"<div><p>The field of consumer and sensory research increasingly recognises the importance of ecological validity in sensory data, emphasising the context in which food and beverages are evaluated. While initially focused on understanding consumer food acceptance, the application of these insights has broadened across sensory research. Simply including a digital context may not be automatically effective as it requires consideration of understanding the participant experience, its applications and the circumstances under which it can enhance ecological validity. This paper discusses key methodological developments for recreating digital contexts in traditional studies such as sensory and consumer food choices and acceptance, highlighting improvements for future food evaluation studies. It also explores recent advancements in extended reality research and its applications beyond traditional evaluations, including discussions of recent applications in behavioural science, education and healthcare.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101176"},"PeriodicalIF":9.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000547/pdfft?md5=b801506bca8351148212a887f26e528f&pid=1-s2.0-S2214799324000547-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141053796","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

Sensory research in the post-COVID era — turning challenges into opportunities 后 COVID 时代的感官研究--化挑战为机遇

IF 9.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-06-01 DOI: 10.1016/j.cofs.2024.101178

Mei Peng

引用次数: 0

The shift from meat to plant-based proteins: consumers and public policy 从肉类到植物蛋白的转变：消费者与公共政策

IF 9.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-06-01 DOI: 10.1016/j.cofs.2024.101182

Michael Siegrist , Fabienne Michel , Christina Hartmann

引用次数: 0

From data to models and predictions in food microbiology 食品微生物学从数据到模型和预测