Pub Date : 2023-08-01DOI: 10.1080/87559129.2023.2238814
T. J. Ashaolu, C. Lee, Joseph O. Ashaolu, Ozgur Tarhan, H. Pourjafar, S. Jafari
{"title":"Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides","authors":"T. J. Ashaolu, C. Lee, Joseph O. Ashaolu, Ozgur Tarhan, H. Pourjafar, S. Jafari","doi":"10.1080/87559129.2023.2238814","DOIUrl":"https://doi.org/10.1080/87559129.2023.2238814","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73987257","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-21DOI: 10.1080/87559129.2023.2238071
S. Siddiqui, Pratiksha Shrestha, N. Awad, M. Mortas, S. N. Povetkin, P. Pathare
{"title":"A Review on Textural Quality Analysis of Dried Food Products","authors":"S. Siddiqui, Pratiksha Shrestha, N. Awad, M. Mortas, S. N. Povetkin, P. Pathare","doi":"10.1080/87559129.2023.2238071","DOIUrl":"https://doi.org/10.1080/87559129.2023.2238071","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85125728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-06DOI: 10.1080/87559129.2023.2221342
Wing-Fu Lai, Dahong Zhang, O. S. Reddy, W. Wong
{"title":"Properties and Biological Effects of Curcumin in Food Product Development","authors":"Wing-Fu Lai, Dahong Zhang, O. S. Reddy, W. Wong","doi":"10.1080/87559129.2023.2221342","DOIUrl":"https://doi.org/10.1080/87559129.2023.2221342","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86704709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-05DOI: 10.1080/87559129.2023.2228000
M. V. van Boekel
{"title":"Contrast Analysis and Multilevel Modeling in Food Science: A Case Study on Apples","authors":"M. V. van Boekel","doi":"10.1080/87559129.2023.2228000","DOIUrl":"https://doi.org/10.1080/87559129.2023.2228000","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86332601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-04DOI: 10.1080/87559129.2021.1956944
Elif Aykın Dinçer
ABSTRACT Dried meat products gain further attention worldwide thanks to features very similar to fresh meat products with a longer shelf life. Pastırma in Turkey, jerky in North America, carne-de-sol in Brazil, biltong in South Africa, kaddid in North Africa, and cecina in Spain exemplify dried meat products. In this work, the effect of various drying methods on drying characteristics and quality attributes of meat is summarized. The drying methods include sun or hot air drying, vacuum drying, ultrasonic drying, freeze-drying, cold drying, microwave drying, heat pump drying, pulsed electric field drying, and refractance window drying, etc. Meat drying through conventional approaches such as sun or hot air drying found a slow process and may lead to adverse effects, such as color darkening, shrinkage, loss of aroma and nutritional compounds, lipid oxidation together with a decrease in rehydration rate. In order to prevent these adverse effects, new and combined drying methods, offering various superiorities over conventional ones, have been developed around the globe.
{"title":"Dried Meat Products Obtained by Different Methods from Past to Present","authors":"Elif Aykın Dinçer","doi":"10.1080/87559129.2021.1956944","DOIUrl":"https://doi.org/10.1080/87559129.2021.1956944","url":null,"abstract":"ABSTRACT Dried meat products gain further attention worldwide thanks to features very similar to fresh meat products with a longer shelf life. Pastırma in Turkey, jerky in North America, carne-de-sol in Brazil, biltong in South Africa, kaddid in North Africa, and cecina in Spain exemplify dried meat products. In this work, the effect of various drying methods on drying characteristics and quality attributes of meat is summarized. The drying methods include sun or hot air drying, vacuum drying, ultrasonic drying, freeze-drying, cold drying, microwave drying, heat pump drying, pulsed electric field drying, and refractance window drying, etc. Meat drying through conventional approaches such as sun or hot air drying found a slow process and may lead to adverse effects, such as color darkening, shrinkage, loss of aroma and nutritional compounds, lipid oxidation together with a decrease in rehydration rate. In order to prevent these adverse effects, new and combined drying methods, offering various superiorities over conventional ones, have been developed around the globe.","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77606066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-04DOI: 10.1080/87559129.2023.2230278
Ziyao Liu, Thaiza S. P. de Souza, Hanjing Wu, Brendan Holland, Frank R. Dunshea, Colin J. Barrow, Hafiz A. R. Suleria
{"title":"Development of Phenolic-Rich Functional Foods by Lactic Fermentation of Grape Marc: A Review","authors":"Ziyao Liu, Thaiza S. P. de Souza, Hanjing Wu, Brendan Holland, Frank R. Dunshea, Colin J. Barrow, Hafiz A. R. Suleria","doi":"10.1080/87559129.2023.2230278","DOIUrl":"https://doi.org/10.1080/87559129.2023.2230278","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90133875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-04DOI: 10.1080/87559129.2021.2001653
Kateryn Aguilar-Zuniga, V. F. Laurie, R. Moore-Carrasco, Bryan Ortiz-Villeda, veronica Carrasco-Sanchez
ABSTRACT Mycotoxins are secondary metabolites produced by filamentous fungi, which grow as contaminants of a variety of food and feed products. Exposure to these toxic chemicals may cause acute or chronic health problems in humans and animals. Several strategies have been proposed to decrease the amounts of these toxins in crops and food, but they have not been entirely effective, and consumption of contaminated food remains a public health threat. In animal husbandry, adsorbent compounds have been used as part of the animal diet to adsorb parts of these metabolites, promoting their elimination through the fecal route. However, these adsorbent agents are mostly non-biodegradable compounds and have been shown to have adverse effects; therefore, their use in humans is not predicted, and new materials are being investigated. Some residues of agro-industrial products have shown promising potentials to adsorb mycotoxins, such as aflatoxins (AFs), zearalenone (ZEN), and ochratoxin A (OTA). The present study aimed to critically review different types of agro-industrial wastes that have been used as potential adsorbents of mycotoxins in in vitro and in vivo studies. Such information is useful for improving the effectiveness of these treatments and their potential implementation in the animal feed production.
{"title":"Agro-industrial Waste Products as Mycotoxin Biosorbents: A Review of in Vitro and in Vivo Studies","authors":"Kateryn Aguilar-Zuniga, V. F. Laurie, R. Moore-Carrasco, Bryan Ortiz-Villeda, veronica Carrasco-Sanchez","doi":"10.1080/87559129.2021.2001653","DOIUrl":"https://doi.org/10.1080/87559129.2021.2001653","url":null,"abstract":"ABSTRACT Mycotoxins are secondary metabolites produced by filamentous fungi, which grow as contaminants of a variety of food and feed products. Exposure to these toxic chemicals may cause acute or chronic health problems in humans and animals. Several strategies have been proposed to decrease the amounts of these toxins in crops and food, but they have not been entirely effective, and consumption of contaminated food remains a public health threat. In animal husbandry, adsorbent compounds have been used as part of the animal diet to adsorb parts of these metabolites, promoting their elimination through the fecal route. However, these adsorbent agents are mostly non-biodegradable compounds and have been shown to have adverse effects; therefore, their use in humans is not predicted, and new materials are being investigated. Some residues of agro-industrial products have shown promising potentials to adsorb mycotoxins, such as aflatoxins (AFs), zearalenone (ZEN), and ochratoxin A (OTA). The present study aimed to critically review different types of agro-industrial wastes that have been used as potential adsorbents of mycotoxins in in vitro and in vivo studies. Such information is useful for improving the effectiveness of these treatments and their potential implementation in the animal feed production.","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85647631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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