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310 Newest Publications in comprehensive reviews in food science and food safety

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Biotechnological Applications of Proteases in Food Technology

19-Jan-2018 | Olga Luisa Tavano, Angel Berenguer‐Murcia, Francesco Secundo, Roberto Fernandez‐Lafuente, Comprehensive Reviews in Food Science and Food Safety, 2018

Abstract This review presents some of the hottest topics in biotechnological applications: proteases in biocatalysis. Obviously, one of the most relevant areas of application is in the hydrolysis of proteins in food technology, and that has led to a massive use on proteomics. The aim is to ...

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Fresh‐Cut Onion: A Review on Processing, Health Benefits, and Shelf‐Life

12-Jan-2018 | Maryam Bahram‐Parvar, Loong‐Tak Lim, Comprehensive Reviews in Food Science and Food Safety, 2018

Abstract The ready‐to‐eat produce market has grown rapidly because of the health benefits and convenience associated with these products. Onion is widely used as an ingredient in an extensive range of recipes from breakfast to dinner and in nearly every ethnic cuisine. However, ...

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Emerging Spectroscopic and Spectral Imaging Techniques for the Rapid Detection of Microorganisms: An Overview

05-Jan-2018 | Kaiqiang Wang, Hongbin Pu, Da‐Wen Sun, Comprehensive Reviews in Food Science and Food Safety, 2018

Abstract Microorganism contamination and foodborne disease outbreaks are of public concern worldwide. As such, the food industry requires rapid and nondestructive methods to detect microorganisms and to control food quality. However, conventional methods such as culture and colony counting, ...

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New Trends in the Microencapsulation of Functional Fatty Acid‐Rich Oils Using Transglutaminase Catalyzed Crosslinking

05-Jan-2018 | Seyed Mohammad Taghi Gharibzahedi, Saji George, Ralf Greiner, Berta N. Estevinho, María José Frutos Fernández, David ..., Comprehensive Reviews in Food Science and Food Safety, 2018

Abstract Preparing stable protein‐based microcapsules containing functional fatty acids and oils for food applications has been a big challenge. However, recent advances with transglutaminase (TGase) enzyme as an effective protein cross‐linker could provide workable solutions for the ...

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The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

05-Jan-2018 | Alberto Claudio Miano, Pedro Esteves Duarte Augusto, Comprehensive Reviews in Food Science and Food Safety, 2018

Abstract Hydration is a crucial step during grain processing. It is performed prior to many other processes, such as germination, cooking, extraction, malting and fermentation. The number of publications on this topic studying the description of the mechanisms involved and recent technologies ...

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Analysis of Isoflavones in Foods

05-Jan-2018 | Myriam Bustamante‐Rangel, María Milagros Delgado‐Zamarreño, Lara Pérez‐Martín, Encarnación Rodríguez‐Gonzalo, Javier ..., Comprehensive Reviews in Food Science and Food Safety, 2018

Abstract In recent years the nutritional and bioactive properties of foods are being intensively investigated with a view to control, in addition to food quality, their possible influence on human health. Because of this, there is a growing demand for rapid, selective, sensitive, and validated ...

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Multispectral Imaging for Plant Food Quality Analysis and Visualization

02-Jan-2018 | Wen‐Hao Su, Da‐Wen Sun, Comprehensive Reviews in Food Science and Food Safety, 2018

Abstract The multispectral imaging technique is considered a reformation of hyperspectral imaging. It can be employed to noninvasively and rapidly evaluate food quality. Even though several imaging or sensor‐based techniques have been conducted for the quality assessment of various food ...

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Shiga‐toxin Producing Escherichia coli: Pathogenicity, Supershedding, Diagnostic Methods, Occurrence, and Foodborne Outbreaks

12-Sep-2017 | Vinicius Silva Castro, Ricardo César Tavares Carvalho, Carlos Adam Conte‐Junior, Eduardo Eustáquio Souza Figuiredo, Comprehensive Reviews in Food Science and Food Safety, 2017

Abstract Historically, Escherichia coli is among the most studied organisms and serves as the basis for understanding many fundamental biochemical and genetic concepts. In addition, it displays 9 pathogenesis groups, with the Shiga toxin‐producing (STEC) group being the main representative ...

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Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

06-Sep-2017 | Camelia Papuc, Gheorghe V. Goran, Corina N. Predescu, Valentin Nicorescu, Georgeta Stefan, Comprehensive Reviews in Food Science and Food Safety, 2017

Abstract Oxidative processes and meat spoilage bacteria are major contributors to decreasing the shelf‐life of meat and meat products. Oxidative processes occur during processing, storage, and light exposure, lowering the nutritional and sensory value and acceptability of meat and generating ...

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Mechanical Models of Compression and Impact on Fresh Fruits

25-Aug-2017 | Zhiguo Li, Fengli Miao, James Andrews, Comprehensive Reviews in Food Science and Food Safety, 2017

Abstract Well‐designed and well‐operated postharvest mechanical handling processes are vital if fresh fruits are to enter markets with minimal damage. The susceptibility of fruit to quality loss during handling is largely determined by mechanical contact and damage. This article reviews ...

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