Food Science

Applying probiotics and prebiotics in new delivery formats – is the clinical evidence transferable? (2021)

The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics (2021)

Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables (2021)

Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments (2021)

Water Activity (aw) And Food Safety

A Guide to Calculating the Shelf Life of Foods (2005)

ANTIMICROBIAL

CHALLENGE TESTING

How to Maintain Monthly Working Stock Cultures with Microbiologics QC Strains

Stock Culture Maintenance Protocol

CONSUMER TRENDS

Don’t Have a Cow, Man: Consumer Acceptance of Animal-Free Dairy Products in Five Countries (2021)

Finding flexitarians: Current studies on meat eaters and meat reducers (2021)

Tackling older adults’ malnutrition through the development of tailored food products (2021)

DAIRY PRODUCTS

EMULSIFICATION

Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes (2021)

A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions (2021)

Effect of Arthrospira platensis microalgae protein purification on emulsification mechanism and efficiency (2021)

Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods (2021)

Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure–functionality analysis (2021)

Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants (2020)

Food Emulsion Resources

ENCAPSULATION

FOOD PROTECTION

An overview of research of essential oils by self-organizing maps: A novel approach for meta-analysis study (2021)

Antibacterial FANA oligonucleotides as a novel approach for managing the Huanglongbing pathosystem (2021)

Phages and their lysins: Toolkits in the battle against foodborne pathogens in the postantibiotic era (2021)

Food and Water Safety Technologies Gone Viral (2021)

Rational design of hyperstable antibacterial peptides for food preservation (2021)

Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria (2021)

Saccharomyces cerevisiae biomass as a source of next-generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides (2021)

Magnetic surface-enhanced Raman scattering (MagSERS) biosensors for microbial food safety: Fundamentals and applications (2021)

The Role of Stress and Stress Adaptations in Determining the Fate of the Bacterial Pathogen Listeria monocytogenes in the Food Chain (2016)

Engineering modeling frameworks for microbial food safety at various scales (2021)

PET FOOD

Evaluation of nutritional value and microbiological safety in commercial dog food (2021)

Microbiological Hazards in Dry Dog Chews and Feeds (2021)

PRODUCT DEVELOPMENT

Understanding Ingredient Interactions and Independence.

FRESH PRODUCE

Advances in biochemical mechanisms and control technologies to treat chilling injury in postharvest fruits and vegetables (2021)

FROZEN FOOD

FUNCTIONAL FOOD

Effect of citrus fruit and juice consumption on risk of developing type 2 diabetes: Evidence on polyphenols from epidemiological and intervention studies (2021)

Evidence for health properties of pomegranate juices and extracts beyond nutrition: A critical systematic review of human studies (2021)

Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review (2021)

Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives (2021)

INGREDIENTS

Hen egg yolk in food industry – A review of emerging functional modifications and applications (2021)

MOISTURE SORPTION ISOTHERM

PROCESSING TECHNOLOGY

Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety (2021)

Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies (2021)

Pulsed Electric Fields for Food Processing Technology (2012)

Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era (2021)

Gaseous ozone to preserve quality and enhance microbial safety of fresh produce: Recent developments and research needs (2021)

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility (2021)

Applications of novel processing technologies to enhance the safety and bioactivity of milk (2021)

Cold plasma for the preservation of aquatic food products: An overview (2021)

SENSORY

Sensory Testing: Affective Test Methods (Wine)

Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview (2019)

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets (2021)

Detection of decomposition in mahi-mahi, croaker, red snapper, and weakfish using an electronic-nose sensor and chemometric modeling (2021) no access

VALORIZATION

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