24-08-2012 | Ali Abas Wani, Preeti Singh, Manzoor Ahmad Shah, Ute Schweiggert‐Weisz, Khalid Gul, Idrees Ahmed Wani, Comprehensive Reviews in Food Science and Food Safety, 2012

Abstract:  Rice starch is one of the major cereal starches with novel functional properties. Significant progress has been made in recent years on the characterization of rice starches separated from different rice cultivars. Studies have revealed that the molecular structure and functional ...

more

24-08-2012 | Anup Sharma, Atanu H. Jana, Rupesh Shrikant Chavan, Comprehensive Reviews in Food Science and Food Safety, 2012

Abstract:  Newer variants of milk powders and milk‐based powders are being produced are looking for prospective end users. Powders possess physical and functional properties that are of significance in its usage notably powder structure, particle size distribution, powder density, bulk ...

more

24-08-2012 | Petko N. Denev, Christo G. Kratchanov, Milan Ciz, Antonin Lojek, Maria G. Kratchanova, Comprehensive Reviews in Food Science and Food Safety, 2012

Abstract:  Black chokeberry (Aronia melanocarpa) is a distinctive berry with a high content of polyphenol compounds and possesses one of the highest in vitro antioxidant activities among fruits. The bioavailability of aronia polyphenols seems to be low, but there is ample evidence for ...

more

24-08-2012 | Du Yeon Bang, Minji Kyung, Min Ji Kim, Bu Young Jung, Myung Chan Cho, Seul Min Choi, Young Woo Kim, Seong Kwang Lim, ..., Comprehensive Reviews in Food Science and Food Safety, 2012

Abstract:  In the manufacture of plastic containers, various materials such as additives (for example, plasticizers, stabilizers, antioxidants), polymers (for example, polystyrene [PS], polycarbonate [PC], polyvinyl chloride [PVC]) are widely used. Endocrine disrupting chemicals [EDCs] can ...

more

24-08-2012 | Rosalee S. Hellberg, Christina A. Mireles DeWitt, Michael T. Morrissey, Comprehensive Reviews in Food Science and Food Safety, 2012

Abstract:  Seafood, defined here as marine and freshwater fish and shellfish, is recognized as a healthy food choice because it is a low‐fat protein source that provides long‐chain omega‐3 fatty acids important for early development along with eye and heart health. However, seafood is also ...

more

24-08-2012 | R. Karimi, S. Sohrabvandi, A. M. Mortazavian, Comprehensive Reviews in Food Science and Food Safety, 2012

Abstract:  Cheese has a good potential for delivery of probiotic microorganisms into the human intestine. In addition, the very wide variety of cheese types all over the world, consumption of cheese by almost everybody, as well as the high nutritional value of cheese constitute growing ...

more

13-06-2012 | Xiang Dong Sun, Richard A. Holley, Comprehensive Reviews in Food Science and Food Safety, 2012

Abstract:  The shelf life of packaged fresh red meats is most frequently determined by the activity of microorganisms, which results in the development of off‐odors, gas, and slime, but it is also influenced by biochemical factors such as lipid radical chain and pigment oxidation causing ...

more

13-06-2012 | Elena Sánchez‐Zapata, Juana Fernández‐López, José Angel Pérez‐Alvarez, Comprehensive Reviews in Food Science and Food Safety, 2012

Abstract:  Tiger nut (Cyperus esculentus) is a weed plant (yellow nut sedge) of tropical and Mediterranean regions. Its sweet almond‐like tubers are highly appreciated for their health benefits and nutritive value: high content of fiber, proteins, and sugars. They are rich in oleic acid and ...

more

13-06-2012 | Yamile Martínez‐Rodríguez, Carlos Acosta‐Muñiz, Guadalupe I. Olivas, José Guerrero‐Beltrán, Dolores Rodrigo‐Aliaga, ..., Comprehensive Reviews in Food Science and Food Safety, 2012

Abstract: High hydrostatic pressure (HHP) is a cutting‐edge processing technology attracting research and industrial interest in the food sector due to its potential to produce microbiologically safe products, modify the functional properties of proteins and polysaccharides, and alter ...

more

13-06-2012 | Cheickna Daou, Hui Zhang, Comprehensive Reviews in Food Science and Food Safety, 2012

Abstract:  This article presents an overview of the recent advances into the health promoting potentials of oat β‐glucan. Oat β‐glucan (OβG) consists mainly of the linear polysaccharide (1→3), (1→4)‐β‐D‐glucan and is often called β‐glucan. This soluble oat fiber is able to attenuate blood ...

more