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Natural Products for Prevention and Treatment of Chemical-Induced Liver Injuries
10.1111/1541-4337.12335 2018-02-07 Abstract Chemicals (such as alcohol, drugs, and pollutants) may cause liver injuries, which could consequently develop into fatty liver, hepatitis, fibrosis, cirrhosis, and liver failure, or even cancers. Liver injuries have been a serious public health probl... |
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The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review
10.1111/1541-4337.12336 2018-02-01 Abstract Fruit and vegetable juices are rich sources of nutrients that support microbiological growth and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality of juices due to intensive thermal processing is a major pr... |
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Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese
10.1111/1541-4337.12332 2018-01-27 Abstract The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic and proteolytic pathways and by the metabolism of lactose, lactate, and citrate. The volatile profile of cheese is determined by gas chromatography (GC), which... |
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Lotus Flavonoids and Phenolic Acids: Health Promotion and Safe Consumption Dosages
10.1111/1541-4337.12333 2018-01-23 Abstract Nelumbo nucifera Gaertn., also known as the sacred lotus, is extensively cultivated in Southeast Asia, primarily for food and as an herbal medicine. This article reviews studies published between 1995 and 2017, on flavonoid and phenolic acid profiles... |
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Biotechnological Applications of Proteases in Food Technology
10.1111/1541-4337.12326 2018-01-19 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 u... |
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Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life
10.1111/1541-4337.12331 2018-01-12 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 ethni... |
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Emerging Spectroscopic and Spectral Imaging Techniques for the Rapid Detection of Microorganisms: An Overview
10.1111/1541-4337.12323 2018-01-05 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... |
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New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking
10.1111/1541-4337.12324 2018-01-05 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 w... |
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The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements
10.1111/1541-4337.12328 2018-01-05 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 mechanism... |
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Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment
10.1111/1541-4337.12329 2018-01-05 Abstract African traditional beverages are widely consumed food-grade liquids processed from single or mixed grains (mostly cereals) by simple food processing techniques, of which fermentation tops the list. These beverages are very diverse in composition and... |