Annual review of food science and technology最新文献_第2页

Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis. 纳米在微观：食源性病原体传播和发病机制的新概念。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-12-02 DOI: 10.1146/annurev-food-111523-121811

Yue Liu, Xuchuan Ma, Monica Cazzaniga, Cormac G M Gahan, Heidy M W den Besten, Tjakko Abee

{"title":"Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis.","authors":"Yue Liu, Xuchuan Ma, Monica Cazzaniga, Cormac G M Gahan, Heidy M W den Besten, Tjakko Abee","doi":"10.1146/annurev-food-111523-121811","DOIUrl":"https://doi.org/10.1146/annurev-food-111523-121811","url":null,"abstract":"In this article, we highlight novel components of foodborne pathogens that influence their response, physiology, adaptation, and survival in the face of diverse stresses, and consequently have implications for their transmission in the food chain and their pathogenesis. Recent insights into the role of bacteriophages/prophages, bacterial extracellular vesicles, and bacterial microcompartments, which make up the emerging field we coined as \"nano in micro,\" are presented, together with the role of understudied food-relevant substrates in pathogen fitness and virulence. These new insights also lead to reflections on generally adopted laboratory conditions in the long-standing research field of adaptive stress response in foodborne pathogens. In addition, selected examples of the impact of diet and microbiota on intestinal colonization and host invasion are discussed. A final section on risk assessment presents an overview of tools for (kinetic) data modeling and perspectives for the implementation of information derived from whole-genome sequencing, combined with advancements in dose-response models and exposure assessments.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":""},"PeriodicalIF":10.6,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142765755","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

From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society. 从加工食品到超加工食品：工业模式的演变及其对膳食质量、健康和社会的影响》。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-11-13 DOI: 10.1146/annurev-food-111523-122028

Job Ubbink, Allen S Levine

{"title":"From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society.","authors":"Job Ubbink, Allen S Levine","doi":"10.1146/annurev-food-111523-122028","DOIUrl":"https://doi.org/10.1146/annurev-food-111523-122028","url":null,"abstract":"The impact of food technology and product development on the nutritional quality of foods is discussed in the context of food classification schemes, clinical research, and sociocultural studies. Food processing operations are analyzed in terms of their beneficial and detrimental consequences for the nutritional value of foods and ingredients. Several classification schemes are discussed, including dietary guidelines, nutrition information panels, and nutritional scores. The health impact of processed and ultraprocessed foods is discussed in connection with the processing-formulation scheme previously developed by the authors. The importance of product development as a driver for the food industry is highlighted, and formulation-based approaches to improve the healthfulness of industrially produced foods are discussed. Finally, the public perception of processed foods and its impact on the industry are discussed, and the need for a broad engagement among stakeholders to ensure the sustainability of our food system and healthy diets for individuals is emphasized.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":""},"PeriodicalIF":10.6,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613667","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

Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents. 牛奶衍生细胞外囊泡作为口服活性植物成分载体的潜力

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034354

Qiao Jiang, Yubo Liu, Xu Si, Li Wang, Hailong Gui, Jinlong Tian, Huijun Cui, Hongzhou Jiang, Wenjiang Dong, Bin Li

引用次数: 0

Elderberry, an Ancient Remedy: A Comprehensive Study of the Bioactive Compounds in Three Sambucus nigra L. Subspecies. 接骨木，一种古老的药方：黑接骨木三个亚种生物活性化合物的综合研究。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034423

Katherine Uhl, Alyson E Mitchell

引用次数: 0

Scalable Processes for Culturing Meat Using Edible Scaffolds. 利用可食用支架培养肉类的可扩展流程。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034451

N Stephanie Kawecki, Kathleen K Chen, Corinne S Smith, Qingwen Xie, Julian M Cohen, Amy C Rowat

引用次数: 0

How Diet and Lifestyle Can Fine-Tune Gut Microbiomes for Healthy Aging. 饮食和生活方式如何微调肠道微生物组，促进健康老龄化。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 DOI: 10.1146/annurev-food-072023-034458

M Tamayo, M Olivares, P Ruas-Madiedo, A Margolles, J C Espín, I Medina, M V Moreno-Arribas, S Canals, C R Mirasso, S Ortín, H Beltrán-Sanchez, A Palloni, F A Tomás-Barberán, Y Sanz

引用次数: 0

Sample Processing and Concentration Methods for Viruses from Foods and the Environment Prior to Detection. 食品和环境中病毒检测前的样品处理和浓缩方法。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034431

Sloane Stoufer, Anand R Soorneedi, Minji Kim, Matthew D Moore

{"title":"Sample Processing and Concentration Methods for Viruses from Foods and the Environment Prior to Detection.","authors":"Sloane Stoufer, Anand R Soorneedi, Minji Kim, Matthew D Moore","doi":"10.1146/annurev-food-072023-034431","DOIUrl":"10.1146/annurev-food-072023-034431","url":null,"abstract":"Viruses are the leading cause of foodborne illness globally. Concentration of viruses from samples is important for detection because viral contamination of foods often occurs at low levels. In general, virus concentration methods can be classified as either nonspecific, exploiting the relatively homogeneous physicochemical properties of the virus to separate/concentrate it from the sample matrix, or specific, relying on recognition elements such as antibodies to specifically capture and separate viruses from foods. Numerous nonspecific and specific techniques for virus concentration have been reported, each with its own advantages and limitations. Factors to consider can include reagent and equipment costs, time-to-result, ease of use, and potential to eliminate matrix-associated inhibitors. The purpose of this review is to survey the different foodborne virus concentration techniques and their efficacy in various food and environmental matrices as well as discuss some emerging techniques for purification and concentration of viral pathogens from food samples.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"455-472"},"PeriodicalIF":10.6,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139566243","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

Unleashing the Potential of Digitalization in the Agri-Food Chain for Integrated Food Systems. 为综合食品系统释放农业食品链数字化的潜力。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-012422-024649

Christian Krupitzer, Anthony Stein

引用次数: 0

Status and Perspective on Green Pesticide Utilizations and Food Security. 绿色农药利用和粮食安全的现状与前景。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034519

Runjiang Song, Yuping Zhang, Ping Lu, Jian Wu, Qing X Li, Baoan Song

{"title":"Status and Perspective on Green Pesticide Utilizations and Food Security.","authors":"Runjiang Song, Yuping Zhang, Ping Lu, Jian Wu, Qing X Li, Baoan Song","doi":"10.1146/annurev-food-072023-034519","DOIUrl":"10.1146/annurev-food-072023-034519","url":null,"abstract":"Pesticides protect crops against pests, and green pesticides are referred to as effective, safe, and eco-friendly pesticides that are sustainably synthesized and manufactured (i.e., green chemistry production). Owing to their high efficacy, safety, and ecological compatibility, green pesticides have become a main direction of global pesticide research and development (R&D). Green pesticides attract attention because of their close association with the quality and safety of agricultural produce. In this review, we briefly define green pesticides and outline their significance, current registration, commercialization, and applications in China, the European Union, and the United States. Subsequently, we engage in an in-depth analysis of the impact of newly launched green pesticides on the environment and ecosystems. Finally, we focus on the potential risks of dietary exposure to green pesticides and the possible hazards of chronic toxicity and carcinogenicity. The status of and perspective on green pesticides can hopefully inspire green pesticide R&D and applications to ensure agricultural production and safeguard human and ecological health.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"473-493"},"PeriodicalIF":10.6,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138884010","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

Recent Advances in Lipid Crystallization in the Food Industry. 食品工业中脂质结晶的最新进展。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034403

Thais Lomonaco Teodoro da Silva, Silvana Martini

引用次数: 0