My watch list
my.chemeurope.com  
Login  

256 Newest Publications in annual review of food science and technology

rss

You can refine your search further. Select from the filter options on the left to narrow down your results.

The Challenges of Eliminating or Substituting Antimicrobial Preservatives in Foods

28-Feb-2017 | Marilyn C. Erickson; Michael P. Doyle, Annual Review of Food Science and Technology, 2017

Consumers’ criteria for evaluating food safety have evolved recently from considering the food's potential to cause immediate physical harm to considering the potential long-term effects that consumption of artificial ingredients, including antimicrobial preservatives, would have on health. As ...

more

Food Analysis Using Organelle DNA and the Effects of Processing on Assays

28-Feb-2017 | Jane M. Caldwell, Annual Review of Food Science and Technology, 2017

Extrachromosomal DNA such as organelle DNA are increasingly targeted in molecular detection assays where samples have been degraded by physical or chemical means. Owing to multiple organelles per cell and greater copy numbers than nuclear genes, organelle gene targets provide a more robust signal ...

more

Strategies for Producing and Incorporating Conjugated Linoleic Acid–Rich Oils in Foods

28-Feb-2017 | Sara E. Shinn; Chuan Min Ruan; Andrew Proctor, Annual Review of Food Science and Technology, 2017

Conjugated linoleic acid (CLA) is in ruminant-derived foods and is known to combat obesity-related diseases. However, CLA levels in a healthy diet are too low to produce a clinical effect. Therefore, CLA has been produced by linoleic isomerization through fermentation and chemical catalysis. Many ...

more

Mass Transport Phenomena in Lipid Oxidation and Antioxidation

28-Feb-2017 | Mickaël Laguerre; Antoine Bily; Marc Roller; Simona Birtić, Annual Review of Food Science and Technology, 2017

In lipid dispersions, the ability of reactants to move from one lipid particle to another is an important, yet often ignored, determinant of lipid oxidation and its inhibition by antioxidants. This review describes three putative interparticle transfer mechanisms for oxidants and antioxidants: ...

more

Application of Microrheology in Food Science

28-Feb-2017 | Nan Yang; Ruihe Lv; Junji Jia; Katsuyoshi Nishinari; Yapeng Fang, Annual Review of Food Science and Technology, 2017

Microrheology provides a technique to probe the local viscoelastic properties and dynamics of soft materials at the microscopic level by observing the motion of tracer particles embedded within them. It is divided into passive and active microrheology according to the force exerted on the ...

more

Gastric Mixing During Food Digestion: Mechanisms and Applications

28-Feb-2017 | Gail M. Bornhorst, Annual Review of Food Science and Technology, 2017

Gastric mixing is a complex process that is governed by meal properties, such as food buffering capacity, physical properties, and the rate of breakdown as well as physiological factors, such as the rate of gastric secretions, gastric emptying, and gastric motility. Gastric mixing processes have ...

more

Who Would Have Thought? The Story of a Food Engineer

28-Feb-2017 | Daryl B. Lund, Annual Review of Food Science and Technology, 2017

Food engineering is a hybrid of food science and an engineering science, like chemical engineering in my particular case, resulting in the application of chemical engineering principles to food systems and their constituents. With the complexity of food and food processing, one generally narrows ...

more

Edible Nanoemulsions as Carriers of Active Ingredients: A Review

28-Feb-2017 | Laura Salvia-Trujillo; Robert Soliva-Fortuny; M. Alejandra Rojas-Graü; D. Julian McClements; Olga Martín-Belloso, Annual Review of Food Science and Technology, 2017

There has been growing interest in the use of edible nanoemulsions as delivery systems for lipophilic active substances, such as oil-soluble vitamins, antimicrobials, flavors, and nutraceuticals, because of their unique physicochemical properties. Oil-in-water nanoemulsions consist of oil ...

more

A New Look at Kinetics in Relation to Food Storage

28-Feb-2017 | Micha Peleg; Mark D. Normand; Maria G. Corradini, Annual Review of Food Science and Technology, 2017

Modern mathematical software and user-friendly interactive programs can simplify and speed up kinetics calculations. They also open the way for new approaches to storage data gathering and analysis. This is demonstrated with a recently introduced simple exponential model that is interchangeable ...

more

Bioavailability of Nutrients and Micronutrients: Advances in Modeling and In Vitro Approaches

28-Feb-2017 | Sébastien Marze, Annual Review of Food Science and Technology, 2017

The bioavailability of food nutrients and microconstituents is recognized as a determinant factor for optimal health status. However, human and animal studies are expensive and limited by the large amount of potential food bioactive compounds. The search for alternatives is very active and raises ...

more

Page 1 From 26
Subscribe to e-mail updates relating to your search

You will receive via e-mail the latest search results matching your search criteria. This service is free of charge and can be cancelled at any time.

Your browser is not current. Microsoft Internet Explorer 6.0 does not support some functions on Chemie.DE