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


Preface.

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Adv Food Nutr Res 2020 ;92:xiii-xiv

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http://dx.doi.org/10.1016/S1043-4526(20)30028-0DOI Listing
January 2020

Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and cytotoxicity of the extracts obtained from aquaculture and fisheries by-products.

Adv Food Nutr Res 2020 18;92:97-125. Epub 2019 Dec 18.

Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.

Bioavailability, bioaccessibility, bioactivity and cytotoxicity define if a bioactive compound obtained from aquaculture and associated by-products can be assimilated and used for the body in a safe and efficient way. Four models are used to evaluate the bioavailability: in vitro (simulated gastrointestinal digestion using intestinal epithelial Caco-2 cell cultures); ex vivo (gastrointestinal organs or organoids in laboratory conditions); in situ (intestinal perfusion in animals) and in vivo (animal studies and human studies). In vitro models are very effective, predicting in vivo actions since they evaluate multiple conditions regardless physiological effects. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.12.002DOI Listing
December 2019

Development of new food and pharmaceutical products: Nutraceuticals and food additives.

Adv Food Nutr Res 2020 27;92:53-96. Epub 2019 Dec 27.

Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain. Electronic address:

The market of nutraceuticals and foods elaborated with natural additives are constantly growing and leading researchers and professionals of pharmaceutical and food industry to develop new products and reconsider the formulation of processed food. However, these products can only be insert into the market after extensive and well-performed scientific studies that clarify the mechanisms by which bioactive compounds can improve health status beyond nutrition or can replace conventional food additives perceived as "unhealthy" or "unfamiliar" by consumers. Therefore, scientific evidence regarding the actual health benefits and preservation/enhancement of food attributes are the crucial step in the exploration of nutraceuticals and natural food additives. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.12.001DOI Listing
December 2019

Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products.

Adv Food Nutr Res 2020 28;92:35-52. Epub 2019 Dec 28.

Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), São Paulo, Brazil. Electronic address:

Oceans cover more than 70% of the earth's surface and provide a great ecosystem for habitat of a large divers of marine species. The marine species are rich sources of bioactive compound that can be applied in medicine, pharmacology and food industry. Besides the marine species, fish processing industry also produces substantial volumes of by-products that can be used for a variety of purposes. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.12.004DOI Listing
December 2019

Legal regulations and consumer attitudes regarding the use of products obtained from aquaculture.

Adv Food Nutr Res 2020 11;92:225-245. Epub 2019 Dec 11.

Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.

Aquaculture is an industrial activity that not only aims to be a source of quality food, but also is a way to restock fish populations and to conserve the biodiversity of our oceans. On the other hand, the production system can influence the consumer perceptions about what is purchased and consumed, as well as the subsequent environmental and social effects. Fish feeding production is affected by the growth of aquaculture and the increasing demand that have let to deficit, high prices, and low ecological safety of fish meal and oil. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.11.002DOI Listing
December 2019

Scaling-up processes: Patents and commercial applications.

Adv Food Nutr Res 2020 7;92:187-223. Epub 2020 Jan 7.

Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain. Electronic address:

There is currently a great demand for fish and seafood products. However, their high consumption produces large quantities of by-products that can be an ecological problem. That is why it is necessary to look for alternatives to revalue these products and give them a second life, thus reducing their environmental impact. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.12.003DOI Listing
January 2020

Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds.

Adv Food Nutr Res 2020 27;92:127-185. Epub 2019 Nov 27.

Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain; Meat Technology Center, Parque Tecnológico de Galicia, Ourense, Galicia, Spain. Electronic address:

There is a growing concern about chronic diseases such as obesity, diabetes, hypertension, hypercholesterolemia, cancer and cardiovascular diseases resulting from profound changes in the western lifestyle. Aquaculture by-products are generated in large quantities and they can be profitably recycled through their bioactive compounds used for health or food supplements. Improving waste utilization in the field of aquaculture is essential for a sustainable industry to prevent or minimize the environmental impact. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.11.001DOI Listing
November 2019

Aquaculture and its by-products as a source of nutrients and bioactive compounds.

Adv Food Nutr Res 2020 7;92:1-33. Epub 2020 Feb 7.

Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain.

Underutilized marine resources (e.g., algae, fish, and shellfish processing by-products), as sustainable alternatives to livestock protein and interesting sources of bioactive compounds, have attracted the attention of the researchers. Read More

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http://dx.doi.org/10.1016/bs.afnr.2020.01.001DOI Listing
February 2020

Preface.

Authors:
Fidel Toldrá

Adv Food Nutr Res 2020;91:xiii-xiv

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http://dx.doi.org/10.1016/S1043-4526(20)30010-3DOI Listing
January 2020

Seaweed and seaweed-derived metabolites as prebiotics.

Adv Food Nutr Res 2020 10;91:97-156. Epub 2019 Dec 10.

Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Adelaide, SA, Australia. Electronic address:

Seaweeds and their bioactive compounds, particularly polysaccharides and phenolics can be regarded as great dietary supplements with gut health benefits and prebiotics. These components are resistant to digestion by enzymes present in the human gastrointestinal tract, also selectively stimulate the growth of beneficial gut bacteria and the production of fermentation products such as short chain fatty acids. Commonly, the health benefits of seaweed components are assessed by including them in an in vitro anaerobic fermentation system containing human fecal inocula that mimics the environment of the human large bowel. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.10.001DOI Listing
December 2019

Advanced lipid based biosensors for food analysis.

Adv Food Nutr Res 2020 1;91:301-321. Epub 2019 Aug 1.

Laboratory of Environmental & Sanitary Engineering, Department of Public Health, Faculty of Health and Caring Professions, University of West Attica, Athens, Greece. Electronic address:

The investigation of lipid films for the construction of nanosensors has recently given the opportunity to manufacture devices to selectively determine a wide range of food toxicants. Biosensor miniaturization using recent advances in nanotechnology has given the opportunity to investigate novel techniques to immobilize a wide range of enzymes, antibodies and receptors within the lipid film. This chapter reviews novel revent platforms in nanobiosensors based on lipid membranes that are used in food chemistry to determine various food toxicants. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.07.002DOI Listing

Protein and amino acids for skeletal muscle health in aging.

Adv Food Nutr Res 2020 22;91:29-64. Epub 2019 Oct 22.

Cornell University, Ithaca, NY, United States.

Proteins and its building blocks, amino acids, have many physiological roles in the body. While some amino acids can be synthesized endogenously, exogenous protein and amino acids are necessary to maintain homeostasis. Because skeletal muscle contains a large portion of endogenous protein and plays important roles in movement, regulation, and metabolism, imbalanced protein and amino acid availability may result in clinical conditions including skeletal muscle atrophy, impaired muscle growth or regrowth, and functional decline. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.08.002DOI Listing
October 2019

High-throughput sequencing and food microbiology.

Adv Food Nutr Res 2020 15;91:275-300. Epub 2019 Nov 15.

Microbiology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain. Electronic address:

Massive parallel sequencing (High-Throughput Sequencing, HTS) permits reading of sequenced millions to billions short DNAs in parallel (reads) and is revolutionizing microbiology and food safety research from the laboratory methods to computational analysis, with the inevitable use of Bioinformatics. The time and cost reduction of microbiota, microbiome and metagenome studies allows the rapid progress in diagnosis, taxonomy, epidemiology, comparative genomics, virulence, discovery of genes or variants of interest and the association of microorganisms with food spoilage and foodborne infections. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.10.003DOI Listing
November 2019

Ohmic heating as a promising technique for extraction of herbal essential oils: Understanding mechanisms, recent findings, and associated challenges.

Adv Food Nutr Res 2020 26;91:227-273. Epub 2019 Oct 26.

School of Science, RMIT University, Melbourne, VIC, Australia.

The applicability of ohmic heating, as a volumetric heating technique, has been explored in various sectors of the food industry. The use of ohmic heating for essential oil extraction is among its emerging applications. This chapter overviews the recent progress in this area of research, discusses the mechanisms involved in ohmic-based essential oil extraction processes, explains the effective process parameters, highlights their benefits, and explains the considerations to address the obstacles to industrial implementation. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.09.001DOI Listing
October 2019

Bioactive potential of fruit and vegetable wastes.

Adv Food Nutr Res 2020 1;91:157-225. Epub 2019 Aug 1.

Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania. Electronic address:

Fruits and vegetables are essential for human nutrition, delivering a substantial proportion of vitamins, minerals, and fibers in our daily diet. Unfortunately, half the fruits and vegetables produced worldwide end up as wastes, generating environmental issues caused mainly by microbial degradation. Most wastes are generated by industrial processing, the so-called by-products. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.07.001DOI Listing

Polyphenols in the management of brain disorders: Modulation of the microbiota-gut-brain axis.

Adv Food Nutr Res 2020 14;91:1-27. Epub 2019 Aug 14.

CNC-Center for Neuroscience and Cell Biology, University of Coimbra, Coimbra, Portugal; Faculty of Pharmacy, University of Coimbra, Coimbra, Portugal.

The modulation of the microbiota-gut-brain axis with a view to preventing and treating brain disorders became recently a hot topic for the scientific community. Dietary polyphenols are multifaceted compounds that have demonstrated to be highly advantageous to counteract inflammation, oxidative stress, and neurodegeneration, among other pathological conditions, being useful in the prevention and treatment of several chronic disorders. The potential of these compounds to prevent and treat brain disorders has not been only related to their capacity to reach the brain, depending on their chemical structure, and interact directly with brain cells, but also to their ability to modulate the communication between the brain and the gut, interfering with multiple branches of this axis. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.08.001DOI Listing

Preface.

Adv Food Nutr Res 2019;90:xiii

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http://dx.doi.org/10.1016/S1043-4526(19)30071-3DOI Listing
February 2020
1 Read

Dietary fiber sources and human benefits: The case study of cereal and pseudocereals.

Adv Food Nutr Res 2019 7;90:83-134. Epub 2019 Mar 7.

Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Madrid, Spain. Electronic address:

Dietary fiber (DF) includes the remnants of the edible part of plants and analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the human large intestine. DF can be classified into two main groups according to its solubility, namely insoluble dietary fiber (IDF) that mainly consists on cell wall components, including cellulose, some hemicelluloses, lignin and resistant starch, and soluble dietary fiber (SDF) that consists of non-cellulosic polysaccharides as non-digestible oligosaccharides, arabinoxylans (AX), β-glucans, some hemicelluloses, pectins, gums, mucilages and inulin. The intake of DF is associated with health benefits. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.02.002DOI Listing
February 2020
5 Reads

Terpene core in selected aromatic and edible plants: Natural health improving agents.

Adv Food Nutr Res 2019 28;90:423-451. Epub 2019 Mar 28.

Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", University of Belgrade, Belgrade, Serbia. Electronic address:

Aromatic plants synthesize and produce aromatic molecules, among these compounds some of them belong to terpenes and terpenoids. Plant species have specific genes involved in secondary metabolism which allows them to synthesize various compounds with terpene core. These kinds of plant species are also known as herbal drugs and they are primarily used as components in medicinal products or simply as health foods. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.02.009DOI Listing
February 2020

Phytoestrogens, phytosteroids and saponins in vegetables: Biosynthesis, functions, health effects and practical applications.

Adv Food Nutr Res 2019 1;90:351-421. Epub 2019 Mar 1.

Department of Crop Production and Rural Environment, University of Thessaly, Volos, Greece. Electronic address:

Phytoestrogens are non-steroidal secondary metabolites with similarities in structure and biological activities with human estrogens divided into various classes of compounds, including lignans, isoflavones, ellagitannins, coumestans and stilbenes. Similarly, phytosteroids are steroidal compounds of plant origin which have estrogenic effects and can act as agonists, antagonists, or have a mixed agonistic/antagonistic activity to animal steroid receptors. On the other hand, saponins are widely distributed plant glucosides divided into triterpenoid and steroidal saponins that contribute to plant defense mechanism against herbivores. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.02.004DOI Listing
February 2020

Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects.

Adv Food Nutr Res 2019 25;90:305-350. Epub 2019 Mar 25.

Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain. Electronic address:

Glucosinolates are a large group of plant secondary metabolites with nutritional effects and biologically active compounds. Glucosinolates are mainly found in cruciferous plants such as Brassicaceae family, including common edible plants such as broccoli (Brassica oleracea var. italica), cabbage (B. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.02.008DOI Listing
February 2020

Pigments and vitamins from plants as functional ingredients: Current trends and perspectives.

Adv Food Nutr Res 2019 26;90:259-303. Epub 2019 Feb 26.

Postgraduate Program in Food Science, Department of Biochemistry, Laboratory of Biochemistry of Microorganisms and Food Science, State University of Maringa, Maringá, Paraná, Brazil. Electronic address:

The food manufacturing industry has increasingly focused in the development of wholesome and safer products, including certified labeled "super foods," "healthy foods" and "functional foods," which are currently under great demand worldwide. Plant pigments and vitamins are amidst the most common additives incorporated to foodstuff, not only for improving their nutritional status but also for coloration, preservation, and even therapeutic purposes. The recovery of pigments from agro industrial wastes using green emerging approaches is a current trend and clearly the best alternative to ensure their sustainable obtainment and make these ingredients more popular, although still full of challenging aspects. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.02.003DOI Listing
February 2020

Plant phenolics as functional food ingredients.

Adv Food Nutr Res 2019 25;90:183-257. Epub 2019 Mar 25.

Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain.

Phenolic compounds have attracted much attention in recent times as their dietary intake has been associated with the prevention of some chronic and degenerative diseases that constitute major causes of death and incapacity in developed countries, such as cardiovascular diseases, type II diabetes, some types of cancers or neurodegenerative disorders like Alzheimer's and Parkinson's diseases. Nowadays it is considered that these compounds contribute, at least in part, for the protective effects of fruit and vegetable-rich diets, so that the study of their role in human nutrition has become a central issue in food research. This chapter reviews the current knowledge on the phenolic compounds as food components, namely their occurrence in the diet, bioavailability and metabolism, biological activities and mechanisms of action. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S10434526193002
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http://dx.doi.org/10.1016/bs.afnr.2019.02.012DOI Listing
February 2020
2 Reads

Impact of molecular interactions with phenolic compounds on food polysaccharides functionality.

Adv Food Nutr Res 2019 8;90:135-181. Epub 2019 Mar 8.

School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada. Electronic address:

Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout the gastro-intestinal tract. Among these bioactive constituents, dietary polysaccharides and polyphenols have shown to interact at the molecular level and these interactions may have consequences on the polysaccharides physical and nutritional properties. The methods of investigation and mechanisms of interactions between polysaccharides and polyphenols are reviewed in light of their respective technological and nutritional functionalities. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.02.010DOI Listing
February 2020

Natural antioxidants of plant origin.

Adv Food Nutr Res 2019 17;90:1-81. Epub 2019 Apr 17.

Department of Food Science & Technology, The University of Georgia, Athens, United States.

Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.02.011DOI Listing
February 2020

Preface.

Authors:
Fidel Toldrá

Adv Food Nutr Res 2019;89:xiii-xiv

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http://dx.doi.org/10.1016/S1043-4526(19)30059-2DOI Listing
January 2020

Dairy foods and positive impact on the consumer's health.

Adv Food Nutr Res 2019 17;89:95-164. Epub 2019 Apr 17.

Universidade Federal de Santa Catarina (UFSC), Departamento de Ciência e Tecnologia de Alimentos, Florianópolis, Brazil.

The objective of the present chapter was to demonstrate the state of the art in the recent advances in nutritional and functional components of dairy products research. In this chapter, the main mechanisms responsible and essential for a better understanding of nutritional and functional values of the components of milk and dairy products are highlighted. It also includes a discussion about the positive impacts of fermented milk, cheese, butter, ice cream, and dairy desserts components on the consumer's health. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.03.002DOI Listing
January 2020
3 Reads

Current feeding strategies to improve pork intramuscular fat content and its nutritional quality.

Adv Food Nutr Res 2019 17;89:53-94. Epub 2019 Apr 17.

Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal. Electronic address:

Pork, one of the most consumed meats worldwide, has been facing major challenges regarding its low sensory quality and unhealthy image of fat. This chapter addresses current feeding strategies to ameliorate pork sensory attributes and nutritional quality by increasing intramuscular fat deposition and improving fatty acid composition, respectively. Dietary protein reduction, alone or combined with some components, contributes to satisfy consumer requirements and enhances the competitiveness of the meat industry with higher pork quality and lower production costs. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.03.006DOI Listing
January 2020

Mycotoxins in food and feed.

Adv Food Nutr Res 2019 6;89:297-345. Epub 2019 Mar 6.

Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.

Mycotoxins represent secondary fungal metabolites not essential to the normal growth and reproduction of a fungus, but capable of causing biochemical, physiological and pathological changes in many species. Harmful effects of mycotoxins observed in humans and animals include carcinogenicity, teratogenicity, immune toxicity, neurotoxicity, hepatotoxicity, nephrotoxicity, reproductive and developmental toxicity, indigestion and so forth. These substances can be found in a variety of very important agricultural and food products, primarily dependent of product moisture content, and its water activity, relative air humidity, temperature, pH value, composition of the food matrix, the degree of its physical damage, and the presence of mold spores. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.02.007DOI Listing
January 2020

Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects.

Adv Food Nutr Res 2019 17;89:259-295. Epub 2019 Apr 17.

Centro Tecnológico de la Carne de Galicia, Ourense, Spain. Electronic address:

The world population is constantly growing so that the needs of food, including protein sources, will also increase considerably in the coming years. Animal farming has been related to numerous environmental consequences such as soil erosion, exaggerated water consumption, generation of large quantities of waste and accumulation of greenhouse gases. This is a situation that demonstrates the suitability and importance of finding more sustainable protein alternatives without losing the quality and the nutritional benefits of current common protein sources. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S10434526193003
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http://dx.doi.org/10.1016/bs.afnr.2019.03.003DOI Listing
January 2020
2 Reads

DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation.

Adv Food Nutr Res 2019 27;89:239-258. Epub 2019 May 27.

College of Bioresource Sciences, Nihon University, Tokyo, Japan.

2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is an aroma compound found in various foods, and used widely in the flavor and perfume industry. Dilute DMHF solutions exhibit a strawberry-like flavor while DMHF concentrates have a caramel-like aroma. DMHF is an important flavor compound contributing to the sensory properties of various natural products and thermally processed foods. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.05.001DOI Listing
January 2020
5 Reads

Effects of phytochemicals against diabetes.

Adv Food Nutr Res 2019 4;89:209-238. Epub 2019 Mar 4.

Faculty of Pharmacy, Department of Pharmacognosy, Hacettepe University, Ankara, Turkey.

Diabetes mellitus, a chronic metabolic disease, characterized by elevated levels of blood glucose and insufficiency in production and action of insulin is the seventh leading cause of death worldwide. Numerous studies have shown that diabetes mellitus is associated with increased formation of free radicals and decrease in antioxidant potential. In the patients with diabetes mellitus, the levels of antioxidant parameters are found to decrease, hence in many studies phytochemicals which can exert antioxidant and free radical scavenging activities, are suggested to improve the insulin sensitivity. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S10434526193002
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http://dx.doi.org/10.1016/bs.afnr.2019.02.006DOI Listing
January 2020
1 Read

Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases.

Adv Food Nutr Res 2019 16;89:165-207. Epub 2019 May 16.

Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States. Electronic address:

Non-communicable diseases including cardiovascular diseases (CVDs) and associated metabolic disorders are responsible for nearly 40 million deaths globally per year. Hypertension or high blood pressure (BP) is one of the primary reasons for the development of CVDs. A healthy nutritional strategy complementing with physical activity can substantially reduce high BP and prevent the occurrence of CVD-associated morbidity and mortality. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.04.001DOI Listing
January 2020

Genetic determinants of beverage consumption: Implications for nutrition and health.

Adv Food Nutr Res 2019 19;89:1-52. Epub 2019 Apr 19.

Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL, United States. Electronic address:

Beverages make important contributions to nutritional intake and their role in health has received much attention. This review focuses on the genetic determinants of common beverage consumption and how research in this field is contributing insight to what and how much we consume and why this genetic knowledge matters from a research and public health perspective. The earliest efforts in gene-beverage behavior mapping involved genetic linkage and candidate gene analysis but these approaches have been largely replaced by genome-wide association studies (GWAS). Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.03.001DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7047661PMC
January 2020

Preface.

Adv Food Nutr Res 2019 ;88:xi-xiii

University of Guelph.

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http://dx.doi.org/10.1016/S1043-4526(19)30046-4DOI Listing
March 2020
5 Reads

Nano-scale polysaccharide materials in food and agricultural applications.

Adv Food Nutr Res 2019 21;88:85-128. Epub 2019 Mar 21.

Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil. Electronic address:

Potential applications of nanotechnology in food and agriculture include: (1) the encapsulation of functional compounds; (2) production of reinforcing materials; (3) delivery of nutraceuticals in foods; (4) food safety, for detection and control of chemical and microbiological risks; (5) active and intelligent food packaging; (6) incorporation of protective substances of seeds; (7) addition of nutrients in the soil; (8) use of controlled release pesticides. Natural polysaccharides and their derivatives are widely used in the production of nano-scale materials. This chapter examines, the use of polysaccharides, such as starch, cellulose, lignin, pectin, gums, and cyclodextrins for the production of nano-scale materials, including nanocrystals, nanoemulsions, nanocomplexes, nanocapsules, and nanofibers. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.02.013DOI Listing
December 2019
24 Reads

Assembled protein nanoparticles in food or nutrition applications.

Adv Food Nutr Res 2019 15;88:47-84. Epub 2019 Feb 15.

Department of Food Science, Purdue University, West Lafayette, IN, United States. Electronic address:

Proteins are one of the essential components of nutritional food materials and an excellent source for food-grade nanomaterials. This review focuses on select examples of nanoparticles assembled naturally, found in food-relevant materials, major approaches in assembling nanoscale structure from proteins, and general applications of protein nanoparticles in food or nutrition. Animal-sourced casein and non-animal grain storage proteins and legume storage proteins are discussed in terms of their structural assemblies. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.01.002DOI Listing
December 2019
3 Reads

Is "nano safe to eat or not"? A review of the state-of-the art in soft engineered nanoparticle (sENP) formulation and delivery in foods.

Adv Food Nutr Res 2019 23;88:299-335. Epub 2019 Apr 23.

U.S. Department of Agriculture, National Institute of Food and Agriculture, Washington DC, United States. Electronic address:

With superior physicochemical properties, soft engineered nanoparticles (sENP) (protein, carbohydrate, lipids and other biomaterials) are widely used in foods. The preparation, functionalities, applications, transformations in gastrointestinal (GI) tract, and effects on gut microbiota of sENP directly incorporated for ingestion are reviewed herein. At the time of this review, there is no notable report of safety concerns of these nanomaterials found in the literature. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.03.004DOI Listing
December 2019
2 Reads

Interaction of nanoclay-reinforced packaging nanocomposites with food simulants and compost environments.

Adv Food Nutr Res 2019 13;88:275-298. Epub 2019 Mar 13.

School of Packaging, Michigan State University, East Lansing, MI, United States. Electronic address:

The production of engineered nanomaterials (ENMs) has increased exponentially over the last few decades. ENMs, made from use of engineered nanoparticles (ENPs), have been applied to the food, agriculture, pharmaceutical, and automobile industries. Of particular interest are their applications in packaging nanocomposites for consumer and non-consumer goods. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.02.001DOI Listing
December 2019
9 Reads

Bioavailability of nanotechnology-based bioactives and nutraceuticals.

Adv Food Nutr Res 2019 1;88:235-273. Epub 2019 Apr 1.

Nutrition and Food Science Department, California State Polytechnic University, Pomona, CA, United States. Electronic address:

Bioaccessibility and bioavailability of some hydrophobic bioactives (e.g., carotenoids, polyphenols, fat-soluble vitamins, phytosterols and fatty acids) are limited due to their low water solubility, and in some instances low chemical stability. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S10434526193002
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http://dx.doi.org/10.1016/bs.afnr.2019.02.014DOI Listing
December 2019
3 Reads

Electrospinning and electrospraying technologies for food applications.

Adv Food Nutr Res 2019 25;88:167-234. Epub 2019 Mar 25.

Nano-BioScience Research Group, DTU-Food, Technical University of Denmark, Lyngby, Denmark.

Electrospinning and electrospraying are versatile techniques for the production of nano- to micro-scale fibers and particles. Over the past 2 decades, significant progresses have been made to advance the fundamental understandings of these electrohydrodynamic processes. Researchers have investigated different polymeric and non-polymeric substrates for producing submicron electrospun/electrosprayed materials of unique morphologies and physicochemical properties. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.02.005DOI Listing
December 2019
2 Reads

Nanoencapsulation of functional food ingredients.

Adv Food Nutr Res 2019 9;88:129-165. Epub 2019 Apr 9.

Department of Food Science, Rutgers University, New Brunswick, NJ, United States. Electronic address:

Many functional food ingredients are poorly soluble in water, susceptible to chemical degradation, and incompatible with surrounding food matrix. Other issues are related to limited oral bioavailability, unpleasant sensory properties, and poor release profiles. Nanoencapsulation of functional food ingredients can help increase their water solubility/dispersibility in foods and beverages, improve their bioavailability by exhibiting good dose-dependent functionalities, mask undesired flavors/tastes to reduce the adverse effect on mouth-feel, enhance shelf-life and compatibility during production, storage, transportation and utilization of food products, and control release rate or specific delivery environment for better performance on their functionalities. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.03.005DOI Listing
December 2019
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A comprehensive perspective of food nanomaterials.

Adv Food Nutr Res 2019 21;88:1-45. Epub 2019 Feb 21.

Department of Food Science, University of Guelph, Guelph, ON, Canada. Electronic address:

Nanotechnology is a rapidly developing toolbox that provides solutions to numerous challenges in the food industry and meet public demands for healthier and safer food products. The diversity of nanostructures and their vast, tunable functionality drives their inclusion in food products and packaging materials to improve their nutritional quality through bioactive fortification and probiotics encapsulation, enhance their safety due to their antimicrobial and sensing capabilities and confer novel sensorial properties. In this food nanotechnology state-of-the-art communication, matrix materials with particular focus on food-grade components, existing and novel production techniques, and current and potential applications in the fields of food quality, safety and preservation, nutrient bioaccessibility and digestibility will be detailed. Read More

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http://dx.doi.org/10.1016/bs.afnr.2019.01.001DOI Listing
December 2019
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Preface.

Authors:
Fidel Toldrá

Adv Food Nutr Res 2019 ;87:xi-xii

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http://dx.doi.org/10.1016/S1043-4526(19)30011-7DOI Listing
November 2019
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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

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https://linkinghub.elsevier.com/retrieve/pii/S10434526183005
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http://dx.doi.org/10.1016/bs.afnr.2018.07.004DOI Listing
August 2019
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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

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http://dx.doi.org/10.1016/bs.afnr.2018.07.002DOI Listing
August 2019
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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

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http://dx.doi.org/10.1016/bs.afnr.2018.07.005DOI Listing
August 2019
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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

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https://linkinghub.elsevier.com/retrieve/pii/S10434526183007
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http://dx.doi.org/10.1016/bs.afnr.2018.09.002DOI Listing
August 2019
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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

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https://linkinghub.elsevier.com/retrieve/pii/S10434526183005
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http://dx.doi.org/10.1016/bs.afnr.2018.07.003DOI Listing
August 2019
22 Reads