422 results match your criteria Advances in food and nutrition research[Journal]


Preface.

Authors:
Fidel Toldrá

Adv Food Nutr Res 2019;87:xi-xii

View Article

Download full-text PDF

Source
https://linkinghub.elsevier.com/retrieve/pii/S10434526193001
Publisher Site
http://dx.doi.org/10.1016/S1043-4526(19)30011-7DOI Listing
January 2019
4 Reads

Dietary Fatty Acids and the Metabolic Syndrome: A Personalized Nutrition Approach.

Adv Food Nutr Res 2019;87:43-146. Epub 2018 Sep 22.

CHU de Québec Research Center, Université Laval, Québec, QC, Canada; Department of Kinesiology, Faculty of Medicine, Université Laval, Québec, QC, Canada. Electronic address:

Dietary fatty acids are present in a wide variety of foods and appear in different forms and lengths. The different fatty acids are known to have various effects on metabolic health. The metabolic syndrome (MetS) is a constellation of risk factors of chronic diseases. Read More

View Article

Download full-text PDF

Source
https://linkinghub.elsevier.com/retrieve/pii/S10434526183005
Publisher Site
http://dx.doi.org/10.1016/bs.afnr.2018.07.004DOI Listing
September 2018
2 Reads

Meat as a Pharmakon: An Exploration of the Biosocial Complexities of Meat Consumption.

Authors:
Frédéric Leroy

Adv Food Nutr Res 2019;87:409-446. Epub 2018 Aug 17.

Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium. Electronic address:

In contemporary dietary advice, meat is depicted as a pharmakon: it is believed to either heal or poison the human body (and mind). Often, it also serves as a scapegoat for a wide range of public health issues and other societal problems. Related attitudes, practices, and beliefs pertain to a demarcated mode of thinking or episteme that is characteristic for the so-called post-domestic or industrialized societies. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.07.002DOI Listing

Particular Alimentations for Nutrition, Health and Pleasure.

Adv Food Nutr Res 2019;87:371-408. Epub 2018 Aug 23.

Division of Strategic Food Research, Korea Food Research Institute, Seoul, South Korea.

People around the world select their foods and meals according to particular choices based on physiological disorders and diseases, traditions, lifestyles, beliefs, etc. In this chapter, two of these particular alimentations are reviewed: those of the gourmet and the frail elderly. They take place in an environment where food is usually synonymous of body health disregarding its effects on social, cultural and psychological aspects, including emotions. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.07.005DOI Listing
August 2018
1 Read

Advances in Sheep and Goat Meat Products Research.

Adv Food Nutr Res 2019;87:305-370. Epub 2018 Dec 7.

Mountain Research Centre (CIMO), Escola Superior Agrária/Instituto Politécnico de Bragança, Bragança, Portugal.

The main goal of this chapter was to review the state of the art in the recent advances in sheep and goat meat products research. Research and innovation have been playing an important role in sheep and goat meat production and meat processing as well as food safety. Special emphasis will be placed on the imaging and spectroscopic methods for predicting body composition, carcass and meat quality. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.09.002DOI Listing
December 2018

Advanced Analysis of Roots and Tubers by Hyperspectral Techniques.

Adv Food Nutr Res 2019;87:255-303. Epub 2018 Dec 21.

Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Dublin, Ireland. Electronic address:

Hyperspectral techniques in terms of spectroscopy and hyperspectral imaging have become reliable analytical tools to effectively describe quality attributes of roots and tubers (such as potato, sweet potato, cassava, yam, taro, and sugar beet). In addition to the ability for obtaining rapid information about food external or internal defects including sprout, bruise, and hollow heart, and identifying different grades of food quality, such techniques have also been implemented to determine physical properties (such as color, texture, and specific gravity) and chemical constituents (such as protein, vitamins, and carotenoids) in root and tuber products with avoidance of extensive sample preparation. Developments of related quality evaluation systems based on hyperspectral data that determine food quality parameters would bring about economic and technical values to the food industry. Read More

View Article

Download full-text PDF

Source
https://linkinghub.elsevier.com/retrieve/pii/S10434526183005
Publisher Site
http://dx.doi.org/10.1016/bs.afnr.2018.07.003DOI Listing
December 2018
7 Reads

Marine Waste Utilization as a Source of Functional and Health Compounds.

Adv Food Nutr Res 2019;87:187-254. Epub 2018 Sep 13.

Department of Food Science, University of Otago, Dunedin, New Zealand. Electronic address:

Consumer demand for convenience has led to large quantities of seafood being value-added processed before marketing, resulting in large amounts of marine by-products being generated by processing industries. Several bioconversion processes have been proposed to transform some of these by-products. In addition to their relatively low value conventional use as animal feed and fertilizers, several investigations have been reported that have demonstrated the potential to add value to viscera, heads, skins, fins, trimmings, and crab and shrimp shells by extraction of lipids, bioactive peptides, enzymes, and other functional proteins and chitin that can be used in food and pharmaceutical applications. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.08.001DOI Listing
September 2018

Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health.

Adv Food Nutr Res 2019;87:147-185. Epub 2018 Dec 7.

Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States. Electronic address:

Fermented foods are currently experiencing a re-discovery, largely driven by numerous health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented beverages) have been the subject of intensive research, other plant-based fermented foods that are in some case widely consumed (kimchi/sauerkraut, pickles, kombucha) have received less scientific attention. In this chapter, the current knowledge on the microbiology and potential health benefits of such plant-based fermented foods are presented. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.09.001DOI Listing
December 2018

Functions and Applications of Bioactive Peptides From Corn Gluten Meal.

Adv Food Nutr Res 2019;87:1-41. Epub 2018 Aug 31.

Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing, PR China. Electronic address:

Corn protein has been identified as an important source of bioactive peptides. Such peptides can be released during hydrolysis induced by proteolytic enzymes or microbial fermentation. Corn peptides have been found to exhibit different functions in vitro and in vivo such as antihypertensive, hepatoprotective, anti-obesity, antimicrobial, antioxidative, mineral-binding and accelerating alcohol metabolism. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.07.001DOI Listing
August 2018
1 Read

Preface.

Adv Food Nutr Res 2018;86:xi-xii

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/S1043-4526(18)30067-6DOI Listing
December 2018

Parasites in Food: From a Neglected Position to an Emerging Issue.

Authors:
Lucy J Robertson

Adv Food Nutr Res 2018;86:71-113. Epub 2018 May 7.

Department of Food Safety and Infection Biology, Norwegian University of Life Sciences, Oslo, Norway. Electronic address:

Foodborne parasites have long been a neglected group of pathogens, as they often have insidious, chronic effects, rather than being acute diseases, and they are often associated with impoverished or marginalized populations. In addition, due to the long incubation period for most foodborne parasites, source attribution is often difficult, if not impossible. However, global trends have enabled foodborne parasites to emerge in different populations in new locations, transmitted through different food types, and sometimes with unexpected symptoms. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.04.003DOI Listing
December 2018
3 Reads

Hepatitis E Virus: A New Foodborne Zoonotic Concern.

Adv Food Nutr Res 2018;86:55-70. Epub 2018 May 21.

Jorvik Food and Environmental Virology, York, United Kingdom.

Hepatitis E virus (HEV) is an enteric nonenveloped single-stranded RNA virus. Among the mammalian lineages, four genotypes are associated to human infection: genogroups 1 and 2 infect only humans and are mainly found in developing countries, while genogroups 3 and 4 are zoonotic, being found in a variety of animal species including pigs, and are autochthonous in developed countries. HEV infection can result in liver damage and with genotypes 1 and 2 symptoms can be particularly severe in pregnant women, with a high lethality ratio. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.04.002DOI Listing
December 2018
2 Reads

Campylobacter in the Food Chain.

Adv Food Nutr Res 2018;86:215-252. Epub 2018 May 26.

Biotechnology and Food Science Department, University of Burgos, Burgos, Spain. Electronic address:

Currently Campylobacter is the most commonly reported zoonosis in developed and developing countries. In the European Union, the number of reported confirmed cases of human campylobacteriosis was 246,307 in 2016, which represents 66.3 cases per 100,000 population. Read More

View Article

Download full-text PDF

Source
https://linkinghub.elsevier.com/retrieve/pii/S10434526183004
Publisher Site
http://dx.doi.org/10.1016/bs.afnr.2018.04.005DOI Listing
December 2018
4 Reads

Listeria monocytogenes in Foods.

Adv Food Nutr Res 2018;86:181-213. Epub 2018 Apr 3.

Teagasc Food Research Centre, Cork, Ireland.

Listeria monocytogenes causes listeriosis, a rare foodborne disease with a mortality rate of 20%-30%. The elderly and immunocompromised are particularly susceptible to listeriosis. L. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.02.006DOI Listing
December 2018
9 Reads

Salmonella in Foods: A Reemerging Problem.

Adv Food Nutr Res 2018;86:137-179. Epub 2018 Apr 2.

Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy. Electronic address:

The number of human salmonellosis within the European Union tended to increase since 2013. One of the reasons might be Salmonella Enteritidis rising in laying hens flocks by around 17% in 2015 vs 2014 and by 57% in 2016 vs 2015. The most important sources of food-borne Salmonella outbreaks are still eggs and egg products as well as ready-to-eat foods having a long shelf life. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.02.007DOI Listing
December 2018
15 Reads

Norovirus: The Burden of the Unknown.

Adv Food Nutr Res 2018;86:13-53. Epub 2018 May 21.

IATA-CSIC, Valencia, Spain. Electronic address:

Human noroviruses (HNoVs) are primarily transmitted by the fecal-oral route, either by person-to-person contact, or by ingestion of contaminated food or water as well as by aerosolization. Moreover, HNoVs significantly contribute to foodborne diseases being the causative agent of one-fifth of acute gastroenteritis worldwide. As a consequence of globalization, transnational outbreaks of foodborne infections are reported with increasing frequency. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.02.005DOI Listing
December 2018
1 Read

Antimicrobial Resistance in the Food Chain in the European Union.

Adv Food Nutr Res 2018;86:115-136. Epub 2018 May 31.

Foodborne Zoonoses and Antimicrobial Resistance Unit, VISAVET Health Surveillance Center, Complutense University, Madrid, Spain; Department of Animal Health, Veterinary Faculty, Complutense University, Madrid, Spain.

Consumers require safety foods but without losing enough supply and low prices. Food concerns about antimicrobial residues and antimicrobial-resistant (AMR) bacteria are not usually appropriately separated and could be perceived as the same problem. The monitoring of residues of antimicrobials in animal food is well established at different levels (farm, slaughterhouse, and industry), and it is preceded by the legislation of veterinary medicines where maximum residues limits are required for medicines to be used in food animal. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.04.004DOI Listing
December 2018
17 Reads

Emerging Biological Risks in a Global Context: An Introduction.

Adv Food Nutr Res 2018;86:1-12. Epub 2018 May 31.

Microbiology Division, Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain; Laboratory of Molecular Biology and Microbiology, ITACyL, Valladolid, Spain.

Foodborne diseases are one of the most serious problems in public health and one of the main causes of illness and death. It is estimated that around 600 million cases of gastroenteritis occur worldwide each year. At present, more than 200 foodborne diseases are known, which can cause from mild gastroenteritis to syndromes with a fatal outcome, with the added possibility of chronic complications, and more than 40 agents have been described that can cause foodborne diseases. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.04.001DOI Listing
December 2018

Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects.

Authors:
Anthony Fardet

Adv Food Nutr Res 2018;85:79-129. Epub 2018 May 3.

Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, Clermont-Ferrand, France. Electronic address:

Up today technological processes are intended to produce safe and palatable food products. Yet, it is also expected that processing produces healthy and sustainable foods. However, due to the dramatic increase of chronic diseases prevalence worldwide, i. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.02.002DOI Listing
October 2018
16 Reads

Omega-3 Fatty Acids and Fatty Liver Disease in Children.

Adv Food Nutr Res 2018;85:59-77. Epub 2018 Apr 12.

"Sapienza" University, Rome, Italy; Hepatogastroenterology Unit, "Bambino Gesù" Children's Hospital, Rome, Italy. Electronic address:

Nonalcoholic fatty liver disease (NAFLD) represents the most common cause of chronic liver disease in Industrialized Countries in adults and children. It is estimated that NAFLD will become the main indication for liver transplantation in the next decade. NAFLD is also considered the hepatic feature of metabolic syndrome and therefore it is generally associated to the risk of developing some metabolic complications, with negative impact on patient's survival. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.03.001DOI Listing
October 2018
1 Read

Affinity Biosensors for Detection of Mycotoxins in Food.

Adv Food Nutr Res 2018;85:263-310. Epub 2018 May 9.

Department of Nuclear Physics and Biophysics, Comenius University, Bratislava, Slovakia. Electronic address:

This chapter reviews recent achievements in methods of detection of mycotoxins in food. Special focus is on the biosensor technology that utilizes antibodies and nucleic acid aptamers as receptors. Development of biosensors is based on the immobilization of antibodies or aptamers onto various conventional supports like gold layer, but also on nanomaterials such as graphene oxide, carbon nanotubes, and quantum dots that provide an effective platform for achieving high sensitivity of detection using various physical methods, including electrochemical, mass sensitive, and optical. Read More

View Article

Download full-text PDF

Source
https://linkinghub.elsevier.com/retrieve/pii/S10434526183003
Publisher Site
http://dx.doi.org/10.1016/bs.afnr.2018.03.003DOI Listing
October 2018
5 Reads

Producing Powders Containing Active Dry Probiotics With the Aid of Spray Drying.

Adv Food Nutr Res 2018;85:211-262. Epub 2018 Apr 2.

China-Australia Joint Research Center in Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province, PR China.

Probiotics are microorganisms capable of conferring health benefits to humans and animals when ingested. Probiotic products that prevail in food market usually contain viable bacteria from Lactobacillus and Bifidobacterium genera. Bacterial strains in these genera often have complex nutrient requirements and tend to be fragile under environmental stresses. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.02.003DOI Listing
October 2018
18 Reads

New Trends in the Uses of Yeasts in Oenology.

Adv Food Nutr Res 2018;85:177-210. Epub 2018 May 16.

Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain; Departament de Genètica, Universitat de València, Valencia, Spain.

The most important factor in winemaking is the quality of the final product and the new trends in oenology are dictated by wine consumers and producers. Traditionally the red wine is the most consumed and more popular; however, in the last times, the wine companies try to attract other groups of populations, especially young people and women that prefer sweet, whites or rosé wines, very fruity and with low alcohol content. Besides the new trends in consumer preferences, there are also increased concerns on the effects of alcohol consumption on health and the effects of global climate change on grape ripening and wine composition producing wines with high alcohol content. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.03.002DOI Listing
October 2018
1 Read

Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods.

Adv Food Nutr Res 2018;85:131-175. Epub 2018 May 2.

Faculty of Food Engineering, University of Campinas, Campinas, Brazil. Electronic address:

Unit operations modify material properties aiming to produce uniform and high-quality food products with greater acceptance by the increasingly demanding consumers or with longer shelf life and better possibilities of storage and transport. Microorganisms, including bacteria, molds, viruses, and parasites, may have different susceptibilities to unit operations employed during food processing. On-farm (cleaning, selection and classification, cooling, storage, and transport) and on-factory unit operations (heating, refrigeration/freezing, dehydration, modification of atmosphere, irradiation, and physical, chemical, and microbial-based operations) are commonly employed throughout food production chain. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.02.004DOI Listing
October 2018

Egg Protein-Derived Bioactive Peptides: Preparation, Efficacy, and Absorption.

Adv Food Nutr Res 2018;85:1-58. Epub 2018 Mar 21.

Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada; Cardiovascular Research Centre, University of Alberta, Edmonton, AB, Canada. Electronic address:

The hen's egg is an important protein source of human diet. On average one large egg contains ~6g protein, which contributes to ~11% of daily protein intake. As a high-quality protein, egg proteins are well recognized as excellent sources of bioactive peptides. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.02.001DOI Listing
October 2018
4 Reads

Preface.

Authors:
Fidel Toldrá

Adv Food Nutr Res 2018;84:xi-xii

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/S1043-4526(18)30033-0DOI Listing
August 2018
1 Read

Novel Biosensors for the Rapid Detection of Toxicants in Foods.

Adv Food Nutr Res 2018;84:57-102. Epub 2018 Mar 7.

Laboratory of Inorganic Chemistry, University of Athens, Athens, Greece; Technological Educational Institute of Peloponnese, Kalamata, Greece.

The modern environmental and food analysis requires sensitive, accurate, and rapid methods. The growing field of biosensors represents an answer to this demand. Unfortunately, most biosensor systems have been tested only on distilled water or buffered solutions, although applications to real samples are increasingly appearing in recent years. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.01.003DOI Listing
August 2018
1 Read

Bioactive Potential of Andean Fruits, Seeds, and Tubers.

Adv Food Nutr Res 2018;84:287-343. Epub 2018 Jan 8.

School of Agronomy, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile. Electronic address:

The Andes is considered the longest continental mountain range in the world. It covers 7000km long and about 200-700km wide and an average height of about 4000m. Very unique plant species are endemic of this area including fruits (e. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.12.005DOI Listing
August 2018
5 Reads

Modern Procedures for Removal of Hazardous Compounds From Foods.

Authors:
Peter Šimko

Adv Food Nutr Res 2018;84:241-285

Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic. Electronic address:

This chapter deals with interactions between foods or food additives and plastic package materials oriented to elimination of hazardous compounds from foods. As found, polycyclic aromatic hydrocarbons (PAHs) can be effectively eliminated from liquid smoke flavors and smoked meat products by migration of PAHs into low-density polyethylene (LDPE), when the limiting factor of the elimination is diffusion in food matrix. After leaving food bulk, PAHs migrate deeper into LDPE bulk what brings about permanent renewal of material imbalance on LDPE/food matrix interface that maintains the migration process in an intensive regime causing extensive lowering of PAH content in food matrix. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.12.004DOI Listing
August 2018
1 Read

Effect of Ultrasound Technology on Food and Nutritional Quality.

Adv Food Nutr Res 2018;84:207-240. Epub 2018 Mar 6.

School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland.

Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.01.001DOI Listing

Effects of β-Alanine Supplementation on Carnosine Elevation and Physiological Performance.

Adv Food Nutr Res 2018;84:183-206. Epub 2018 Jan 8.

Institute of Exercise Physiology and Wellness, University of Central Florida, Orlando, FL, United States.

β-Alanine is one of the more popular sport supplements used by strength/power athletes today. The popularity of β-alanine stems from its ability to enhance intracellular muscle-buffering capacity thereby delaying fatigue during high-intensity exercise by increasing muscle carnosine content. Recent evidence also suggests that elevated carnosine levels may enhance cognitive performance and increase resiliency to stress. Read More

View Article

Download full-text PDF

Source
https://linkinghub.elsevier.com/retrieve/pii/S10434526173004
Publisher Site
http://dx.doi.org/10.1016/bs.afnr.2017.12.003DOI Listing
August 2018
9 Reads

Structural Basis of Bioactivity of Food Peptides in Promoting Metabolic Health.

Adv Food Nutr Res 2018;84:145-181. Epub 2018 Jan 8.

University of Ottawa, Ottawa, ON, Canada. Electronic address:

Bioactive peptides have many structural features that enable them to become functional in controlling several biological processes in the body, especially those related to metabolic health. This chapter provides an overview of the multiple targets of food-derived peptides against metabolic health problems (e.g. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.12.002DOI Listing
August 2018
4 Reads

Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health.

Adv Food Nutr Res 2018;84:103-144. Epub 2018 Jan 3.

Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, Belgrade, Serbia. Electronic address:

Regular and optimal intake of polyphenols associates with numerous health-promoting effects. Bioavailability and activity of polyphenols depend on foods' structure and interactions with other food constituents, especially proteins, lipids, and carbohydrates. Polyphenols-proteins interactions can result in various biological effects, such as sense of astringency. Read More

View Article

Download full-text PDF

Source
https://linkinghub.elsevier.com/retrieve/pii/S10434526173004
Publisher Site
http://dx.doi.org/10.1016/bs.afnr.2017.12.001DOI Listing
August 2018
2 Reads

Ethylcellulose Oleogels: Structure, Functionality, and Food Applications.

Adv Food Nutr Res 2018;84:1-56. Epub 2018 Mar 13.

University of Guelph, Guelph, ON, Canada. Electronic address:

The structuring edible oils by nontraditional means has become a popular strategy for improving the lipid profile of food products while retaining the functionality of a crystalline triglyceride network. Although numerous oleogelator systems have now been identified, the polymer gelator ethylcellulose (EC) may present the greatest potential for applications in a diverse range of food systems which require unique physical attributes and structuring properties in the fat phase. The first portion of this chapter will provide a brief overview of oleogelation strategies, outline the basic physical characteristics of the polymer EC, and describe the mechanism of gelation and some basic physical characteristics of EC oleogels. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2018.01.002DOI Listing
August 2018
2 Reads

Preface.

Adv Food Nutr Res 2018;83:xi-xii

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/S1043-4526(18)30017-2DOI Listing
May 2018
3 Reads

Niacin.

Adv Food Nutr Res 2018;83:83-149. Epub 2018 Feb 1.

Utah State University, Logan, UT, United States. Electronic address:

Nicotinic acid and nicotinamide, collectively referred to as niacin, are nutritional precursors of the bioactive molecules nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP). NAD and NADP are important cofactors for most cellular redox reactions, and as such are essential to maintain cellular metabolism and respiration. NAD also serves as a cosubstrate for a large number of ADP-ribosylation enzymes with varied functions. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.11.003DOI Listing
May 2018
4 Reads

Riboflavin in Human Health: A Review of Current Evidences.

Adv Food Nutr Res 2018;83:57-81. Epub 2018 Feb 2.

School of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Riboflavin is a water-soluble vitamin, which was initially isolated from milk. There are two coenzyme forms of riboflavin, flavin mononucleotide and flavin adenine dinucleotide, in which riboflavin plays important roles in the enzymatic reactions. Riboflavin is found in a wide variety of animal and plant foods. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.11.002DOI Listing

Water-Soluble Vitamin E-Tocopheryl Phosphate.

Authors:
Jean-Marc Zingg

Adv Food Nutr Res 2018;83:311-363. Epub 2018 Feb 12.

Miller School of Medicine, University of Miami, Miami, FL, United States. Electronic address:

The hydrophobicity of vitamin E poses transport and metabolic challenges to regulate its bioavailability and to prevent its accumulation in lipid-rich tissues such as adipose tissue, brain, and liver. Water-soluble precursors of vitamin E (α-tocopherol, αT), such as its esters with acetate (αTA), succinate (αTS), or phosphate (αTP), have increased solubility in water and stability against reaction with free radicals, but they are rapidly converted during their uptake into the lipid-soluble vitamin E. Therefore, the bioavailability of these precursors as intact molecules is low; nevertheless, at least for αTS and αTP, the recent research has revealed unique regulatory effects on signal transduction and gene expression and the modulation of cellular events ranging from proliferation, survival/apoptosis, lipid uptake and metabolism, phagocytosis, long term potentiation, cell migration, telomere maintenance, and angiogenesis. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.12.007DOI Listing
May 2018
5 Reads

Dietary Vitamin C in Human Health.

Adv Food Nutr Res 2018;83:281-310. Epub 2018 Feb 16.

Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada. Electronic address:

Vitamin C is essential to prevent scurvy in humans and is implicated in the primary prevention of common and complex diseases such as coronary heart disease, stroke, and cancer. This chapter reviews the latest knowledge about dietary vitamin C in human health with an emphasis on studies of the molecular mechanisms of vitamin C maintenance as well as gene-nutrient interactions modifying these relationships. Epidemiological evidence indicates 5% prevalence for vitamin C deficiency and 13% prevalence for suboptimal status even in industrialized countries. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.11.006DOI Listing
May 2018
22 Reads

Vitamin B.

Adv Food Nutr Res 2018;83:215-279. Epub 2018 Feb 2.

Department of Nutrition, University of Oslo, Oslo, Norway.

The biosynthesis of B, involving up to 30 different enzyme-mediated steps, only occurs in bacteria. Thus, most eukaryotes require an external source of B, and yet the vitamin appears to have only two functions in eukaryotes: as a cofactor for the enzymes methionine synthase and methylmalonylCoA mutase. These two functions are crucial for normal health in humans, and in particular, the formation of methionine is essential for providing methyl groups for over 100 methylation processes. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.11.005DOI Listing
May 2018
5 Reads

Recent Developments in Folate Nutrition.

Adv Food Nutr Res 2018;83:195-213. Epub 2018 Feb 2.

Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada. Electronic address:

The term folate (vitamin B9) refers to a group of water-soluble compounds that are nutritionally essential for the support of optimal human health and development. Folates participate in numerous one-carbon transfer reactions, including the methylation of important biomolecules (lipids, amino acids, DNA). A deficiency of folate leads to pathological outcomes including anemia and impairments in reproductive health and fetal development. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.12.006DOI Listing
May 2018
2 Reads

The Emerging Role of Vitamin B6 in Inflammation and Carcinogenesis.

Authors:
Ranjana P Bird

Adv Food Nutr Res 2018;83:151-194. Epub 2018 Feb 1.

School of Health Sciences, University of Northern British Columbia, Prince George, BC, Canada. Electronic address:

Vitamin B6 serves as a coenzyme catalyzing more than 150 enzymes regulating metabolism and synthesis of proteins, carbohydrates, lipids, heme, and important bioactive metabolites. For several years vitamin B6 and its vitamers (B6) were recognized as antioxidant and antiinflammatory and in modulating immunity and gene expression. During the last 10 years, there were growing reports implicating B6 in inflammation and inflammation-related chronic illnesses including cancer. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.11.004DOI Listing
May 2018
8 Reads

Thiamin.

Authors:
Derrick Lonsdale

Adv Food Nutr Res 2018;83:1-56. Epub 2018 Feb 2.

Cleveland Clinic, Cleveland, OH, United States. Electronic address:

Starting with a brief history of beriberi and the discovery that thiamin deficiency is its cause, the symptoms and signs are reviewed. None are pathognomonic. The disease has a low mortality and a long morbidity. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.11.001DOI Listing
May 2018
5 Reads

Preface.

Authors:
Fidel Toldrá

Adv Food Nutr Res 2017;82:xi-xii

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/S1043-4526(17)30034-7DOI Listing
August 2017
1 Read

Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status.

Adv Food Nutr Res 2017;82:83-116. Epub 2017 Feb 13.

INRA, UMR 1019, UNH, CRNH Auvergne, Clermont-Ferrand, France; Laboratoire de Nutrition Humaine, Clermont Université, Université d'Auvergne, Unité de Nutrition Humaine, BP 321, Clermont-Ferrand, France. Electronic address:

Diet, dietary patterns, and other environmental factors such as exposure to toxins are playing an important role in the prevention/development of many diseases, like obesity, type 2 diabetes, and consequently on the health status of individuals. A major challenge nowadays is to identify novel biomarkers to detect as early as possible metabolic dysfunction and to predict evolution of health status in order to refine nutritional advices to specific population groups. Omics technologies such as genomics, transcriptomics, proteomics, and metabolomics coupled with statistical and bioinformatics tools have already shown great potential in this research field even if so far only few biomarkers have been validated. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.01.001DOI Listing

Health Risks of Food Oxidation.

Adv Food Nutr Res 2017;82:45-81. Epub 2017 Jan 16.

Ghent University, Ghent, Belgium.

The impact of dietary habits on our health is indisputable. Consumer's concern on aging and age-related diseases challenges scientists to underline the potential role of food on the extension and guarantee of lifespan and healthspan. While some dietary components and habits are generally regarded as beneficial for our health, some others are being found to exert potential toxic effects and hence, contribute to the onset of particular health disorders. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2016.12.005DOI Listing

Pathogens of Food Animals: Sources, Characteristics, Human Risk, and Methods of Detection.

Adv Food Nutr Res 2017;82:277-365. Epub 2017 Feb 7.

Iowa State University, Ames, IA, United States.

Pathogens associated with food production (livestock) animals come in many forms causing a multitude of disease for humans. For the purpose of this review, these infectious agents can be divided into three broad categories: those that are associated with bacterial disease, those that are associated with viruses, and those that are parasitic in nature. The goal of this chapter is to provide the reader with an overview of the most common pathogens that cause disease in humans through exposure via the food chain and the consequence of this exposure as well as risk and detection methods. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2016.12.009DOI Listing
August 2017
17 Reads

Methodologies for the Characterization of the Quality of Dairy Products.

Authors:
Romdhane Karoui

Adv Food Nutr Res 2017;82:237-275. Epub 2017 Jan 13.

Univ. Artois, EA 7394, Institut Charles Viollette, Lens, France; ISA Lille, EA 7394, Institut Charles Viollette, Lille, France; Ulco, EA 7394, Institut Charles Viollette, Boulogne sur Mer, France; Univ. Lille, EA 7394, Institut Charles Viollette, Lille, France. Electronic address:

The growing interest of consumers in food quality and safety issues has contributed to the increasing demand for sensitive and rapid analytical technologies. Physicochemical, textural, sensory, etc., methods have been used to evaluate the quality and authenticity of milk and dairy products. Read More

View Article

Download full-text PDF

Source
https://linkinghub.elsevier.com/retrieve/pii/S10434526163007
Publisher Site
http://dx.doi.org/10.1016/bs.afnr.2016.12.007DOI Listing
August 2017
19 Reads

Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks.

Adv Food Nutr Res 2017;82:205-235. Epub 2017 Feb 14.

QOPNA, University of Aveiro, Aveiro, Portugal. Electronic address:

During last years, scientific research on high hydrostatic pressure (HHP) as a nonthermal processing technology for preservation or aging of wine has increased substantially. HHP between 200 and 500MPa is able to inactivate bacteria and yeasts in red and white wines, suggesting that it may be used for wine preservation. However, these treatments have been shown to promote changes on sensorial and physicochemical characteristics in both red and white wines, not immediately in the first month, but along storage. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.01.003DOI Listing
August 2017
10 Reads

Nanotechnology for Food Packaging and Food Quality Assessment.

Adv Food Nutr Res 2017;82:149-204. Epub 2017 Mar 9.

University of Salento, Lecce, Italy; CNR-Nanotec, Lecce, Italy.

Nanotechnology has paved the way to innovative food packaging materials and analytical methods to provide the consumers with healthier food and to reduce the ecological footprint of the whole food chain. Combining antimicrobial and antifouling properties, thermal and mechanical protection, oxygen and moisture barrier, as well as to verify the actual quality of food, e.g. Read More

View Article

Download full-text PDF

Source
http://dx.doi.org/10.1016/bs.afnr.2017.01.002DOI Listing
August 2017
1 Read