Plant-based protein foods are important products for sustainability, health, and ecosystem. Although vegans/vegetarians prefer these products, they have not received a widespread popularity due to ...
{"title":"A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods","authors":"Suzan Tireki, Melike Balkaya, Dogan Emre Erdem, Gulbahar Coskun, Elif Gunay, Mehmet Cekirge","doi":"10.1080/87559129.2024.2370944","DOIUrl":"https://doi.org/10.1080/87559129.2024.2370944","url":null,"abstract":"Plant-based protein foods are important products for sustainability, health, and ecosystem. Although vegans/vegetarians prefer these products, they have not received a widespread popularity due to ...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141587726","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 : 2024-06-25DOI: 10.1080/87559129.2024.2367643
Debomitra Dey, Gurmeet Singh, Padma Ishwarya, Abdul Mateen
Millets, historically staple foods in Asia and Africa, saw reduced cultivation and consumption with the rise of wheat, maize, and rice in the mid-20th century. Recognizing their potential, the Unit...
{"title":"Functionality and Extrusion Processing of Millets - A Review","authors":"Debomitra Dey, Gurmeet Singh, Padma Ishwarya, Abdul Mateen","doi":"10.1080/87559129.2024.2367643","DOIUrl":"https://doi.org/10.1080/87559129.2024.2367643","url":null,"abstract":"Millets, historically staple foods in Asia and Africa, saw reduced cultivation and consumption with the rise of wheat, maize, and rice in the mid-20th century. Recognizing their potential, the Unit...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141781220","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}
Anthocyanins, a significant subclass of polyphenols, are prevalent across various plant species. Known for their vibrant colors, which make them desirable as natural pigments, anthocyanins have als...
{"title":"Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review","authors":"Sihao Chen, Yuanqiang Jia, Yingying Wu, Feiyue Ren","doi":"10.1080/87559129.2024.2369696","DOIUrl":"https://doi.org/10.1080/87559129.2024.2369696","url":null,"abstract":"Anthocyanins, a significant subclass of polyphenols, are prevalent across various plant species. Known for their vibrant colors, which make them desirable as natural pigments, anthocyanins have als...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141587724","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 : 2024-06-20DOI: 10.1080/87559129.2024.2368065
Virangna Jamwal, Aanchal Mittal
The escalating worldwide apprehension over environmental deterioration caused by plastic pollution owing to the detrimental effects of conventional plastics has eventually led to the orientation to...
由于传统塑料的有害影响，全世界对塑料污染造成的环境恶化的担忧不断升级，最终导致了对......
{"title":"Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges","authors":"Virangna Jamwal, Aanchal Mittal","doi":"10.1080/87559129.2024.2368065","DOIUrl":"https://doi.org/10.1080/87559129.2024.2368065","url":null,"abstract":"The escalating worldwide apprehension over environmental deterioration caused by plastic pollution owing to the detrimental effects of conventional plastics has eventually led to the orientation to...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141507097","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 : 2024-06-20DOI: 10.1080/87559129.2024.2366857
Zahra Kazemi-Taskooh, Mehdi Varidi
The molecular interactivities between proteins and polysaccharides exhibit a profound role in characteristics of binary hydrogels. The binary gels were characterized from the major aspects; molecul...
{"title":"Interaction-Induced Characterization of Animal-Based Protein-Polysaccharide Composite Hydrogels: A Review","authors":"Zahra Kazemi-Taskooh, Mehdi Varidi","doi":"10.1080/87559129.2024.2366857","DOIUrl":"https://doi.org/10.1080/87559129.2024.2366857","url":null,"abstract":"The molecular interactivities between proteins and polysaccharides exhibit a profound role in characteristics of binary hydrogels. The binary gels were characterized from the major aspects; molecul...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141507094","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}
Peach (Prunus persica) is consumed in almost every part of the world due to its unique taste, flavor, and other sensorial characteristics. The peach processing industry discarded many parts of the ...
{"title":"A Comprehensive Review on Exploring the Nutraceutical Potential and Industrial Applications of Peach Waste","authors":"Abuzar, Hafiz Rizwan Sharif, Mian Kamran Sharif, Rizwan Arshad, Iahtisham-Ul-Haq, Waqas Ashraf, Abdur Rehman","doi":"10.1080/87559129.2024.2366844","DOIUrl":"https://doi.org/10.1080/87559129.2024.2366844","url":null,"abstract":"Peach (Prunus persica) is consumed in almost every part of the world due to its unique taste, flavor, and other sensorial characteristics. The peach processing industry discarded many parts of the ...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141507091","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 : 2024-06-18DOI: 10.1080/87559129.2024.2366841
Muhammad Talha, Samran Khalid, Abid Aslam Maan, Nimra Tanveer, Muhammad Kashif Iqbal Khan, Muhammad Asif, Sharmeen Arif, Amina Sarwar
Ohmic heating (OH) is a volumetric heating technique which emerged as an alternative to conventional heating in numerous sectors. Ohmic assisted extraction provides a potential approach to extract ...
{"title":"Ohmic assisted extraction: a sustainable and environment friendly approach to substitute conventional extraction methods","authors":"Muhammad Talha, Samran Khalid, Abid Aslam Maan, Nimra Tanveer, Muhammad Kashif Iqbal Khan, Muhammad Asif, Sharmeen Arif, Amina Sarwar","doi":"10.1080/87559129.2024.2366841","DOIUrl":"https://doi.org/10.1080/87559129.2024.2366841","url":null,"abstract":"Ohmic heating (OH) is a volumetric heating technique which emerged as an alternative to conventional heating in numerous sectors. Ohmic assisted extraction provides a potential approach to extract ...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141507092","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 : 2024-06-17DOI: 10.1080/87559129.2024.2366845
Jéssica Pereira Barbosa, Bruno Martins Dala Paula, Patrícia Amaral Souza
Polyamines are aliphatic compounds, polycationic of low molecular weight and have been associated with several beneficial effects on human health. Lactic acid bacteria are important producers of po...
多胺是低分子量的脂肪族多阳离子化合物，对人体健康有多种有益的作用。乳酸菌是多胺的重要生产者。
{"title":"Polyamines and Their Precursor, Putrescine, Produced by Lactic Acid Bacteria Isolated from Fermented Foods and Their Concept as Metabiotics","authors":"Jéssica Pereira Barbosa, Bruno Martins Dala Paula, Patrícia Amaral Souza","doi":"10.1080/87559129.2024.2366845","DOIUrl":"https://doi.org/10.1080/87559129.2024.2366845","url":null,"abstract":"Polyamines are aliphatic compounds, polycationic of low molecular weight and have been associated with several beneficial effects on human health. Lactic acid bacteria are important producers of po...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141507093","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 : 2024-06-06DOI: 10.1080/87559129.2024.2358949
Norifumi Niizeki, S. Tanimoto
{"title":"Trimethylamine N-Oxide (TMAO) in Seafoods: Shared Mechanisms Between Fish and Humans for Forming Gut-Microbial TMAO: Overview of Animal TMAO-Yield Potential","authors":"Norifumi Niizeki, S. Tanimoto","doi":"10.1080/87559129.2024.2358949","DOIUrl":"https://doi.org/10.1080/87559129.2024.2358949","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141381438","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}
{"title":"A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods","authors":"Junhua Li, Lili Jiang, Yan-jun Yang, Yujie Su, Cuihua Chang, Luping Gu, Haitao Yu","doi":"10.1080/87559129.2024.2360539","DOIUrl":"https://doi.org/10.1080/87559129.2024.2360539","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141272314","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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