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Trends in Food Science & Technology
Scopus
ISSN 0924-2244 · Elsevier BV · 28 artikel di indeks
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Artikel Jurnal
Targeting gut microbiota and metabolism as the major probiotic mechanism - An evidence-based review
The human gut hosts complex microbial communities, which are linked to health and disease. The gut microbiota is continuously reshaped by multiple environmental factors, especially diet. Gut dysbiosis may promote various metabolic, neurological, intestinal, and cardiovascular diseases, and even…
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Food by-products and food wastes: are they safe enough for their valorization?
Reduction of food waste provides important environmental and economic benefits. Valorization of food by-products into edible materials is one of the most interesting strategies in this field. However, food by-products and wastes can contain chemical contaminants or potential pathogens that may…
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Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry
The growing consumer demand for foods that do not contain artificial additives and are “clean labeled” can be addressed in fermented products by using lactic acid bacteria (LAB) capable of synthesizing exopolysaccharides (EPS). There is great variability in LAB-based EPS in terms of quantity…
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Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties
Background Starches and proteins are two major types of biopolymer components, especially in many flour (starch)-based foods consumed worldwide, which provide energy and nutrition needed by the human body. In many such starch-based matrices (the main structural component of such foods), proteins…
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Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications
Food safety has attracted considerable attention in recent years. As a rapid, fingerprint-type recognition and nondestructive detection technique, surface-enhanced Raman scattering (SERS) has been among the promising techniques to meet the increasing needs for food safety analysis. Currently…
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Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example
Fermented foods, with a history as long as the human civilization, form an indispensable constituent in our daily life. However, most fermented foods are produced by spontaneous fermentation, and the fermentation processes are still uncontrolled. To ensure consistent food quality, it is of…
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Finding flexitarians: Current studies on meat eaters and meat reducers
Much scientific evidence has been found about positive effects of lowering meat consumption on the environment, human health and animal welfare. Nevertheless, particularly in developing economies demand for meat is rising whereas in high-income countries meat intake remains at high levels. Although…
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Application of infrared radiation in the drying of food products
Drying is an important method to preserve food products. Although many traditional drying technologies (hot air, freeze, microwave drying) have been applied successfully to various food products, each drying technique has its own advantages and disadvantages. Novel drying methods such as infrared…