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Comprehensive Reviews in Food Science and Food Safety
Scopus
ISSN 1541-4337 · Wiley · 15 articles in the index
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Effect of protein–starch interactions on starch retrogradation and implications for food product quality
Starch retrogradation is a consequential part of food processing that greatly impacts the texture and acceptability of products containing both starch and proteins, but the effect of proteins on starch retrogradation has only recently been explored. With the increased popularity of plant-based…
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Functional implications of bound phenolic compounds and phenolics–food interaction: A review
Sizeable scientific evidence indicates the health benefits related to phenolic compounds and dietary fiber. Various phenolic compounds-rich foods or ingredients are also rich in dietary fiber, and these two health components may interrelate via noncovalent (reversible) and covalent (mostly…
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Flavor challenges in extruded plant‐based meat alternatives: A review
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and…
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High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
High-moisture extrusion cooking (HMEC) is an efficient method for converting proteins and polysaccharides into fibrous structure that is used in the industrial production of meat analogs. The purpose of this review is to systematically evaluate current knowledge regarding the modification of…
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Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications
The food industry faces numerous challenges to assure provision of tasty and convenient food that possesses extended shelf life and shows long-term high-quality preservation. Research and development of antimicrobial materials for food applications have provided active antibacterial packaging…
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Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies
Fossil-based plastic materials are an integral part of modern life. In food packaging, plastics have a highly important function in preserving food quality and safety, ensuring adequate shelf life, and thereby contributing to limiting food waste. Meanwhile, the global stream of plastics into the…
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Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control
Aflatoxins represent a global public health and economic concern as they are responsible for significant adverse health and economic issues affecting consumers and farmers worldwide. Produced by fungal species from the Aspergillus genus, aflatoxins are a toxic, mutagenic, and carcinogenic group of…
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Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using…
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Application of machine learning to the monitoring and prediction of food safety: A review
Machine learning (ML) has proven to be a useful technology for data analysis and modeling in a wide variety of domains, including food science and engineering. The use of ML models for the monitoring and prediction of food safety is growing in recent years. Currently, several studies have reviewed…
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Bacillus cereus food intoxication and toxicoinfection
Bacillus cereus is one of the leading etiological agents of toxin-induced foodborne diseases. Its omnipresence in different environments, spore formation, and its ability to adapt to varying conditions and produce harmful toxins make this pathogen a health hazard that should not be underestimated…
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The primary, secondary, and structures of higher levels of pectin polysaccharides
Pectin is a heteropolysaccharide abundant in the cell wall of plants and is obtained mainly from fruit (citrus and apple), thus its properties are particularly prone to changes occurring during ripening process. Properties of pectin depend on the string-like structure (conformation, stiffness) of…
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The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies
Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety. To provide a comprehensive and…
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Fermented foods in a global age: East meets West
Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well-preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common…
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Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its…
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Coenzyme Q10 supplementation: Efficacy, safety, and formulation challenges
World population growth and aging are posing unprecedented challenges in sustaining the health of 9.1 billion people that will be occupying the planet by 2050. Although noncommunicable diseases such as cardiovascular and neurodegenerative diseases, cancer, and diabetes are among the top 10 global…