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

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

Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods. 植物蛋白的口腔涩味：配制新一代植物性食品时被低估的一个问题。

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-072023-034510

Anwesha Sarkar

{"title":"Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods.","authors":"Anwesha Sarkar","doi":"10.1146/annurev-food-072023-034510","DOIUrl":"10.1146/annurev-food-072023-034510","url":null,"abstract":"Ensuring the supply of affordable, palatable, healthy, and sustainable nutrients to feed the growing population without transgressing the planetary boundaries remains a key challenge in the food science community. A dietary transition toward low-emission, plant-based foods, with less reliance on animal agriculture, is advocated for sustainability, health, and ethical reasons. A major hurdle for mainstream adoption of plant-based foods is their poor sensorial performance, such as nonjuicy and astringent textures as well as various off-flavors. This review presents the current understanding of astringency and oral friction of plant-based foods. It focuses on plant proteins and their application in plant-based meat and dairy analogs. In addition, the latest advances in the quantitative characterization of astringency using tribology, electrochemistry, and cellular tools are covered. Finally, we examine factors influencing astringency and propose easy-to-implement colloidal strategies that may mitigate astringency issues, thereby underpinning the design of the next generation of sustainable and pleasurable plant-based foods.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"103-123"},"PeriodicalIF":10.6,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139690993","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

Wheat Sourdough Breadmaking: A Scoping Review. 小麦酸面团面包制作：范围审查。

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-110923-034834

Yamina De Bondt, Celine Verdonck, Markus J Brandt, Luc De Vuyst, Michael G Gänzle, Marco Gobbetti, Emanuele Zannini, Christophe M Courtin

{"title":"Wheat Sourdough Breadmaking: A Scoping Review.","authors":"Yamina De Bondt, Celine Verdonck, Markus J Brandt, Luc De Vuyst, Michael G Gänzle, Marco Gobbetti, Emanuele Zannini, Christophe M Courtin","doi":"10.1146/annurev-food-110923-034834","DOIUrl":"10.1146/annurev-food-110923-034834","url":null,"abstract":"Using sourdough in breadmaking can enhance bread's shelf-life and flavor compared to exclusive baker's yeast use and is believed to increase its nutritional quality and healthiness. Previous research established insight into the microbial ecology of sourdough, but the link between leavening agent use, processing, and bread quality remains elusive. However, such knowledge is key for standardization, research on the health benefits, and the definition of sourdough bread. In this systematic scoping review, we analyzed 253 studies and identified large variations in the type and amount of leavening agent, fermentation conditions, and bread quality (specific loaf volume and acidification). The interrelation between these elements and their effect on the extent of fermentation is discussed, together with issues preventing proper comparison of breadmaking procedures. With this review, we want to contribute to the dialogue concerning the definition of sourdough-type bread products and the research into the health benefits attributed to them.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"265-282"},"PeriodicalIF":10.6,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139563155","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

Starter Culture Development and Innovation for Novel Fermented Foods. 新型发酵食品的起始培养基开发与创新。

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-072023-034207

Michael G Gänzle, Ludovic Monnin, Jinshui Zheng, Lingxiao Zhang, Monika Coton, Delphine Sicard, Jens Walter

引用次数: 0

Nonconventional Technologies in Lipid Modifications. 脂质修饰的非常规技术。

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-072023-034440

Eng-Tong Phuah, Yee-Ying Lee, Teck-Kim Tang, Casimir Akoh, Ling-Zhi Cheong, Chin-Ping Tan, Yong Wang, Oi-Ming Lai

{"title":"Nonconventional Technologies in Lipid Modifications.","authors":"Eng-Tong Phuah, Yee-Ying Lee, Teck-Kim Tang, Casimir Akoh, Ling-Zhi Cheong, Chin-Ping Tan, Yong Wang, Oi-Ming Lai","doi":"10.1146/annurev-food-072023-034440","DOIUrl":"10.1146/annurev-food-072023-034440","url":null,"abstract":"Lipid modifications play a crucial role in various fields, including food science, pharmaceuticals, and biofuel production. Traditional methods for lipid modifications involve physical and chemical approaches or enzymatic reactions, which often have limitations in terms of specificity, efficiency, and environmental impact. In recent years, nonconventional technologies have emerged as promising alternatives for lipid modifications. This review provides a comprehensive overview of nonconventional technologies for lipid modifications, including high-pressure processing, pulsed electric fields, ultrasound, ozonation, and cold plasma technology. The principles,mechanisms, and advantages of these technologies are discussed, along with their applications in lipid modification processes. Additionally, the challenges and future perspectives of nonconventional technologies in lipid modifications are addressed, highlighting the potential and challenges for further advancements in this field. The integration of nonconventional technologies with traditional methods has the potential to revolutionize lipid modifications, enabling the development of novel lipid-based products with enhanced functional properties and improved sustainability profiles.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"409-430"},"PeriodicalIF":10.6,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138884009","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

Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food Utilization. 中链和长链三酰甘油：制备、健康益处和食品利用。

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-072023-034539

Xinyi Cheng, Chenyu Jiang, Jun Jin, Qingzhe Jin, Casimir C Akoh, Wei Wei, Xingguo Wang

引用次数: 0

Berries as Foods: Processing, Products, and Health Implications. 浆果作为食品:加工、产品和健康影响。

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-072023-034248

José Miguel Aguilera

引用次数: 0