Search Results - "Journal of food science"

Understanding Kombucha Tea Fermentation: A Review by Villarreal‐Soto, Silvia Alejandra, Beaufort, Sandra, Bouajila, Jalloul, Souchard, Jean‐Pierre, Taillandier, Patricia

“…Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed…”
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Microplastics contamination in food and beverages: Direct exposure to humans by Jin, Mengke, Wang, Xue, Ren, Tao, Wang, Jian, Shan, Jiajia

“…Since microplastics (MPs) bring the potential risks to human health when plastics are ingested, more needs to be known about the presence and abundance of…”
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The role of smart packaging system in food supply chain by Chen, Shoue, Brahma, Sandrayee, Mackay, Jonathon, Cao, Changyong, Aliakbarian, Bahar

“…Food supply chain is a rapidly growing integrated sector and covers all the aspects from farm to fork, including manufacturing, packaging, distribution,…”
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Basic flavor types and component characteristics of Chinese traditional liquors: A review by Wei, Yang, Zou, Wei, Shen, Cai‐Hong, Yang, Jian‐Gang

“…Chinese traditional liquor, a major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Owing to…”
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Microgreen nutrition, food safety, and shelf life: A review by Turner, Ellen R., Luo, Yaguang, Buchanan, Robert L.

“…Microgreens have gained increasing popularity as food ingredients in recent years because of their high nutritional value and diverse sensorial…”
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Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation by Tongnuanchan, Phakawat, Benjakul, Soottawat

“…Essential oils are concentrated liquids of complex mixtures of volatile compounds and can be extracted from several plant organs. Essential oils are a good…”
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Kombucha: A review of substrates, regulations, composition, and biological properties by Miranda, Jeniffer Ferreira, Ruiz, Larissa Fernandes, Silva, Cíntia Borges, Uekane, Thais Matsue, Silva, Kelly Alencar, Gonzalez, Alice Gonçalves Martins, Fernandes, Fabrício Freitas, Lima, Adriene Ribeiro

“…Kombucha has been gaining prominence around the world and becoming popular due to its good health benefits. This beverage is historically obtained by the tea…”
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Inactivation Methods of Trypsin Inhibitor in Legumes: A Review by Aviles-Gaxiola, Sara, Chuck-Hernandez, Cristina, Serna Saldivar, Sergio O

“…Seed legumes have played a major role as a crop worldwide, being cultivated on about 12% to 15% of Earth's arable land; nevertheless, their use is limited by,…”
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Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for Eshcerichia Coli Inactivation in Apple Juice by Liao, Xinyu, Li, Jiao, Muhammad, Aliyu Idris, Suo, Yuanjie, Chen, Shiguo, Ye, Xingqian, Liu, Donghong, Ding, Tian

“…Atmospheric cold plasma (ACP) is a promising non‐thermal technology in food industry. In this study, a dielectric barrier discharge (DBD)‐ACP exhibited strong…”
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Unlocking Potentials of Microwaves for Food Safety and Quality by Tang, Juming

“…Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short‐time in‐package…”
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Bioactive Peptides Derived from Seaweed Protein and Their Health Benefits: Antihypertensive, Antioxidant, and Antidiabetic Properties by Admassu, Habtamu, Gasmalla, Mohammed Abdalbasit. A., Yang, Ruijin, Zhao, Wei

“…Cardiovascular diseases and diabetes are the biggest causes of death globally. Therefore, prevention of these diseases is a focus of pharmaceuticals and…”
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Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu by Wang, Ming‐Yao, Yang, Jian‐Gang, Zhao, Qing‐Song, Zhang, Kai‐Zheng, Su, Chang

“…Maotai‐flavor liquor is one of the three basic traditional Chinese baijiu and is also the most famous baijiu in the world. Guizhou Maotai baijiu is the…”
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Nano-Food Packaging: An Overview of Market, Migration Research, and Safety Regulations by Bumbudsanpharoke, Nattinee, Ko, Seonghyuk

“…Recently, food packages produced with nanoparticles, “nano‐food packaging,” have become more available in the current market. However, although the use of…”
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Salt stress induces physiochemical alterations in rice grain composition and quality by Razzaq, Abdul, Ali, Arfan, Safdar, Luqman Bin, Zafar, Muhammad Mubashar, Rui, Yang, Shakeel, Amir, Shaukat, Abbad, Ashraf, Muhammad, Gong, Wankui, Yuan, Youlu

“…Salinity has drastic effects on plant growth and productivity and is one of the major factors responsible for crop yield losses throughout the agricultural…”
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Starch Structure Influences Its Digestibility: A Review by Magallanes‐Cruz, Perla A., Flores‐Silva, Pamela C., Bello‐Perez, Luis A.

“…Twenty‐five years ago, it was found that a significant fraction of the starch present in foods is not digested in the small intestine and continues to the…”
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Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics by Zhang, Qiaozhi, Cheng, Zhouzhou, Zhang, Jianhao, Nasiru, Mustapha Muhammad, Wang, Yanbo, Fu, Linglin

“…Currently, there has been a surge of interest in revealing the interactions between plasma and food matrices. In this study, we investigated the impacts of…”
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Plant‐derived exosome‐like nanoparticles: A concise review on its extraction methods, content, bioactivities, and potential as functional food ingredient by Suharta, Sigit, Barlian, Anggraini, Hidajah, Atik Choirul, Notobroto, Hari Basuki, Ana, Ika Dewi, Indariani, Susi, Wungu, Triati Dewi Kencana, Wijaya, Christofora Hanny

“…Plant‐derived exosome‐like nanoparticles (PDENs) are small vesicles released by multivesicular bodies mainly to communicate between cells and regulate immunity…”
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Cadmium: Mitigation strategies to reduce dietary exposure by Schaefer, Heather R., Dennis, Sherri, Fitzpatrick, Suzanne

“…Cadmium has long been recognized as an environmental contaminant that poses risks to human health. Cadmium is of concern since nearly everyone in the general…”
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Novel Umami Ingredients: Umami Peptides and Their Taste by Zhang, Yin, Venkitasamy, Chandrasekar, Pan, Zhongli, Liu, Wenlong, Zhao, Liming

“…Umami substances are very important for food seasoning and healthy eating. In addition to monosodium glutamate and some nucleotides, recent investigations have…”
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Apple pomace as food fortification ingredient: A systematic review and meta‐analysis by Antonic, Bojan, Jancikova, Simona, Dordevic, Dani, Tremlova, Bohuslava

“…The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data…”
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