Annual review of food science and technology最新文献_第10页

Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality. 非线性(振幅振荡剪切)流变特性及其对食品加工和质量的影响。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2021-03-25 DOI: 10.1146/annurev-food-061220-100714

Helen S Joyner

引用次数: 24

Gut Colonization Mechanisms of Lactobacillus and Bifidobacterium: An Argument for Personalized Designs. 乳酸菌和双歧杆菌的肠道定植机制:个性化设计的争论。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2021-03-25 Epub Date: 2020-12-14 DOI: 10.1146/annurev-food-061120-014739

Yue Xiao, Qixiao Zhai, Hao Zhang, Wei Chen, Colin Hill

{"title":"Gut Colonization Mechanisms of Lactobacillus and Bifidobacterium: An Argument for Personalized Designs.","authors":"Yue Xiao, Qixiao Zhai, Hao Zhang, Wei Chen, Colin Hill","doi":"10.1146/annurev-food-061120-014739","DOIUrl":"https://doi.org/10.1146/annurev-food-061120-014739","url":null,"abstract":"Lactobacillus and Bifidobacterium spp. are best understood for their applications as probiotics, which are often transient, but as commensals it is probable that stable colonization in the gut is important for their beneficial roles. Recent research suggests that the establishment and persistence of strains of Lactobacillus and Bifidobacterium in the gut are species- and strain-specific and affected by natural history, genomic adaptability, and metabolic interactions of the bacteria and the microbiome and immune aspects of the host but also regulated by diet. This provides new perspectives on the underlying molecular mechanisms. With an emphasis on host-microbe interaction, this review outlines how the characteristics of individual Lactobacillus and Bifidobacterium bacteria, the host genotype and microbiome structure,diet, and host-microbe coadaptation during bacterial gut transition determine and influence the colonization process. The diet-tuned and personally tailored colonization can be achieved via a machine learning prediction model proposed here.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"213-233"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1146/annurev-food-061120-014739","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38371146","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: 37

Physiologically Based Modeling of Food Digestion and Intestinal Microbiota: State of the Art and Future Challenges. An INFOGEST Review. 基于生理学的食物消化和肠道微生物群建模:技术现状和未来挑战。INFOGEST评论。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2021-03-25 Epub Date: 2021-01-05 DOI: 10.1146/annurev-food-070620-124140

Steven Le Feunteun, Ahmed Al-Razaz, Matthijs Dekker, Erwin George, Beatrice Laroche, George van Aken

{"title":"Physiologically Based Modeling of Food Digestion and Intestinal Microbiota: State of the Art and Future Challenges. An INFOGEST Review.","authors":"Steven Le Feunteun, Ahmed Al-Razaz, Matthijs Dekker, Erwin George, Beatrice Laroche, George van Aken","doi":"10.1146/annurev-food-070620-124140","DOIUrl":"https://doi.org/10.1146/annurev-food-070620-124140","url":null,"abstract":"This review focuses on modeling methodologies of the gastrointestinal tract during digestion that have adopted a systems-view approach and, more particularly, on physiologically based compartmental models of food digestion and host-diet-microbiota interactions. This type of modeling appears very promising for integrating the complex stream of mechanisms that must be considered and retrieving a full picture of the digestion process from mouth to colon. We may expect these approaches to become more and more accurate in the future and to serve as a useful means of understanding the physicochemical processes occurring in the gastrointestinaltract, interpreting postprandial in vivo data, making relevant predictions, and designing healthier foods. This review intends to provide a scientific and historical background of this field of research, before discussing the future challenges and potential benefits of the establishment of such a model to study and predict food digestion and absorption in humans.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"149-167"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38782813","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: 17

Recent Advances in Recombinant Protein Production by Bacillus subtilis. 枯草芽孢杆菌生产重组蛋白的研究进展。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2020-03-25 Epub Date: 2019-12-24 DOI: 10.1146/annurev-food-032519-051750

Kang Zhang, Lingqia Su, Jing Wu

引用次数: 56

Effects of Nondigestible Oligosaccharides on Obesity. 难消化低聚糖对肥胖的影响。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2020-03-25 Epub Date: 2020-01-17 DOI: 10.1146/annurev-food-032519-051743

Qixing Nie, Haihong Chen, Jielun Hu, Huizi Tan, Shaoping Nie, Mingyong Xie

引用次数: 22

Alcohol and Human Health: What Is the Evidence? 酒精与人体健康:证据是什么?

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2020-03-25 DOI: 10.1146/annurev-food-032519-051827

Henk F J Hendriks

引用次数: 40

Enhancing Efficacy, Performance, and Reliability of Cannabis Edibles: Insights from Lipid Bioavailability Studies. 提高大麻食品的功效、性能和可靠性:来自脂质生物利用度研究的见解。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2020-03-25 Epub Date: 2019-12-24 DOI: 10.1146/annurev-food-032519-051834

David Julian McClements

{"title":"Enhancing Efficacy, Performance, and Reliability of Cannabis Edibles: Insights from Lipid Bioavailability Studies.","authors":"David Julian McClements","doi":"10.1146/annurev-food-032519-051834","DOIUrl":"https://doi.org/10.1146/annurev-food-032519-051834","url":null,"abstract":"The legal sale of cannabis-enriched foods and beverages for medical or recreational purposes is increasing in many states and countries, especially in North America and Europe. These food-based cannabis delivery systems vary considerably in their compositions and structures, ranging from low-viscosity watery beverages to solid fatty chocolates. The rate and extent of release of the bioactive components in cannabis within the human gastrointestinal tract (GIT) affect their health and psychoactive effects. Studies with other types of hydrophobic bioactives, such as nutraceuticals and vitamins, have shown that food composition and structure have a major impact on their bioaccessibility, transformation, and absorption within the GIT, thereby influencing their bioavailability and bioactivity. This review outlines how insights on the bioavailability of other lipophilic bioactives can be used to facilitate the design of more efficacious and consistent cannabis-enriched products intended for oral consumption. In particular, the importance of food-matrix composition (such as fat type and level) and structural organization (such as fat domain dimensions) are discussed.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"11 ","pages":"45-70"},"PeriodicalIF":12.4,"publicationDate":"2020-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1146/annurev-food-032519-051834","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37514828","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: 16

Skin Health from the Inside Out. 由内而外的皮肤健康。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2020-03-25 Epub Date: 2020-01-06 DOI: 10.1146/annurev-food-032519-051722

Brittany Woodby, Kayla Penta, Alessandra Pecorelli, Mary Ann Lila, Giuseppe Valacchi

引用次数: 60

Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations. 理解和控制食品中的蛋白质结构和功能:从实验和计算机模拟的角度。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2020-03-25 Epub Date: 2020-01-17 DOI: 10.1146/annurev-food-032519-051640

Fernando Luís Barroso da Silva, Paolo Carloni, David Cheung, Grazia Cottone, Serena Donnini, E Allen Foegeding, Muhammad Gulzar, Jean Christophe Jacquier, Vladimir Lobaskin, Donal MacKernan, Zeynab Mohammad Hosseini Naveh, Ravi Radhakrishnan, Erik E Santiso

{"title":"Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations.","authors":"Fernando Luís Barroso da Silva, Paolo Carloni, David Cheung, Grazia Cottone, Serena Donnini, E Allen Foegeding, Muhammad Gulzar, Jean Christophe Jacquier, Vladimir Lobaskin, Donal MacKernan, Zeynab Mohammad Hosseini Naveh, Ravi Radhakrishnan, Erik E Santiso","doi":"10.1146/annurev-food-032519-051640","DOIUrl":"https://doi.org/10.1146/annurev-food-032519-051640","url":null,"abstract":"The structure and interactions of proteins play a critical role in determining the quality attributes of many foods, beverages, and pharmaceutical products. Incorporating a multiscale understanding of the structure-function relationships of proteins can provide greater insight into, and control of, the relevant processes at play. Combining data from experimental measurements, human sensory panels, and computer simulations through machine learning allows the construction of statistical models relating nanoscale properties of proteins to the physicochemical properties, physiological outcomes, and tastes of foods. This review highlights several examples of advanced computer simulations at molecular, mesoscale, and multiscale levels that shed light on the mechanisms at play in foods, thereby facilitating their control. It includes a practical simulation toolbox for those new to in silico modeling.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"11 ","pages":"365-387"},"PeriodicalIF":12.4,"publicationDate":"2020-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1146/annurev-food-032519-051640","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37553716","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: 28

The Colors of Health: Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants. 健康的颜色:彩色食品的化学、生物活性和市场需求以及天然食品来源的着色剂。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2020-03-25 DOI: 10.1146/annurev-food-032519-051729

Elvira Gonzalez de Mejia, Qiaozhi Zhang, Kayla Penta, Abdulkerim Eroglu, Mary Ann Lila

{"title":"The Colors of Health: Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants.","authors":"Elvira Gonzalez de Mejia, Qiaozhi Zhang, Kayla Penta, Abdulkerim Eroglu, Mary Ann Lila","doi":"10.1146/annurev-food-032519-051729","DOIUrl":"https://doi.org/10.1146/annurev-food-032519-051729","url":null,"abstract":"There is an increasing consumer demand for natural colors in foods. However, there is a limited number of available natural food sources for use by the food industry because of technical and regulatory limitations. Natural colors are less stable and have less vibrant hues compared to their synthetic color counterparts. Natural pigments also have known health benefits that are seldom leveraged by the food industry. Betalains, carotenoids, phycocyanins, and anthocyanins are major food colorants used in the food industry that have documented biological effects, particularly in the prevention and management of chronic diseases such as diabetes, obesity, and cardiovascular disease. The color industry needs new sources of stable, functional, and safe natural food colorants. New opportunities include sourcing new colors from microbial sources and via the use of genetic biotechnology. In all cases, there is an imperative need for toxicological evaluation to pave the way for their regulatory approval.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"11 ","pages":"145-182"},"PeriodicalIF":12.4,"publicationDate":"2020-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1146/annurev-food-032519-051729","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37700648","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: 72