241 results match your criteria Annual Review Of Food Science And Technology[Journal]


Alcohol and Human Health: What Is the Evidence?

Annu Rev Food Sci Technol 2020 Mar;11:1-21

Hendriks Nutrition Support for Business, 3703 BP Zeist, The Netherlands; email:

Alcohol consumption has long been a part of human culture. However, alcohol consumption levels and alcohol consumption patterns are associated with chronic diseases. Overall, light and moderate alcohol consumption (up to 14 g per day for women and up to 28 g per day for men) may be associated with reduced mortality risk, mainly due to reduced risks for cardiovascular disease and type-2 diabetes. Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051827DOI Listing

The Colors of Health: Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants.

Annu Rev Food Sci Technol 2020 Mar;11:145-182

Department of Food, Bioprocessing & Nutrition Sciences and Plants for Human Health Institute, North Carolina Research Campus, North Carolina State University, Kannapolis, North Carolina 28081, USA.

There is an increasing consumer demand for natural colors in foods. However, there is a limited number of available natural food sources for use by the food industry because of technical and regulatory limitations. Natural colors are less stable and have less vibrant hues compared to their synthetic color counterparts. Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051729DOI Listing

Extraintestinal Foodborne Pathogens.

Authors:
Lee W Riley

Annu Rev Food Sci Technol 2020 Mar 31;11:275-294. Epub 2020 Jan 31.

School of Public Health, University of California, Berkeley, California 94720, USA; email:

In general, foodborne diseases present themselves with gastrointestinal symptoms caused by bacterial, viral, and parasitic pathogens well established to be foodborne. These pathogens are also associated with extraintestinal clinical manifestations. Recent studies have suggested that and , which both cause common extraintestinal infections such as urinary tract and bloodstream infections, may also be foodborne. Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051618DOI Listing

Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality.

Annu Rev Food Sci Technol 2020 Mar 17;11:23-44. Epub 2020 Jan 17.

VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland; email:

Yeasts directly impact the efficiency of brewery fermentations as well as the character of the beers produced. In recent years, there has been renewed interest in yeast selection and development inspired by the demand to utilize resources more efficiently and the need to differentiate beers in a competitive market. Reviewed here are the different, non-genetically modified (GM) approaches that have been considered, including bioprospecting, hybridization, and adaptive laboratory evolution (ALE). Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051715DOI Listing

Whole Food-Based Approaches to Modulating Gut Microbiota and Associated Diseases.

Annu Rev Food Sci Technol 2020 Mar 17;11:119-143. Epub 2020 Jan 17.

Department of Food Science, University of Massachusetts, Amherst, Massachusetts, 01003, USA; email:

Intake of whole foods, such as fruits and vegetables, may confer health benefits to the host. The beneficial effects of fruits and vegetables were mainly attributed to their richness in polyphenols and microbiota-accessible carbohydrates (MACs). Components in fruits and vegetables modulate composition and associated functions of the gut microbiota, whereas gut microbiota can transform components in fruits and vegetables to produce metabolites that are bioactive and important for health. Read More

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http://dx.doi.org/10.1146/annurev-food-111519-014337DOI Listing

Effects of Nondigestible Oligosaccharides on Obesity.

Annu Rev Food Sci Technol 2020 Mar 17;11:205-233. Epub 2020 Jan 17.

State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology, Nanchang University, Nanchang 330047, China; email:

Obesity is a major public health concern that has almost reached the level of pandemic and is rapidly progressing. The gut microbiota has emerged as a crucial regulator involved in the etiology of obesity, and the manipulation of it by dietary intervention has been widely used for reducing the risk of obesity. Nondigestible oligosaccharides (NDOs) are attracting increasing interests as prebiotics, as the indigestible ingredients can induce compositional or metabolic improvement to the gut microbiota, thereby improving gut health and giving rise to the production of short-chain fatty acids (SCFAs) to elicit metabolic effects on obesity. Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051743DOI Listing

Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations.

Annu Rev Food Sci Technol 2020 Mar 17;11:365-387. Epub 2020 Jan 17.

Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, North Carolina 27695, USA.

The structure and interactions of proteins play a critical role in determining the quality attributes of many foods, beverages, and pharmaceutical products. Incorporating a multiscale understanding of the structure-function relationships of proteins can provide greater insight into, and control of, the relevant processes at play. Combining data from experimental measurements, human sensory panels, and computer simulations through machine learning allows the construction of statistical models relating nanoscale properties of proteins to the physicochemical properties, physiological outcomes, and tastes of foods. Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051640DOI Listing

Precision (Personalized) Nutrition: Understanding Metabolic Heterogeneity.

Authors:
Steven H Zeisel

Annu Rev Food Sci Technol 2020 Mar 13;11:71-92. Epub 2020 Jan 13.

Nutrition Research Institute, Department of Nutrition, University of North Carolina, Kannapolis, North Carolina 28081, USA; email:

People differ in their requirements for and responses to nutrients and bioactive molecules in the diet. Many inputs contribute to metabolic heterogeneity (including variations in genetics, epigenetics, microbiome, lifestyle, diet intake, and environmental exposure). Precision nutrition is not about developing unique prescriptions for individual people but rather about stratifying people into different subgroups of the population on the basis of biomarkers of the above-listed sources of metabolic variation and then using this stratification to better estimate the different subgroups' dietary requirements, thereby enabling better dietary recommendations and interventions. Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051736DOI Listing

Genetic Differences in Taste Receptors: Implications for the Food Industry.

Annu Rev Food Sci Technol 2020 Mar 10;11:183-204. Epub 2020 Jan 10.

Institute of Food and Health, University College Dublin, Dublin 4, Ireland.

Inborn genetic differences in chemosensory receptors can lead to differences in perception and preference for foods and beverages. These differences can drive market segmentation for food products as well as contribute to nutritional status. This knowledge may be essential in the development of foods and beverages because the sensory profiles may not be experienced in the same way across individuals. Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051653DOI Listing

Green Technologies for the Production of Modified Lipids.

Annu Rev Food Sci Technol 2020 Mar 7;11:319-337. Epub 2020 Jan 7.

Department of Production and Characterization of Novel Foods, Institute of Food Science Research, CIAL (CSIC-UAM), 28049 Madrid, Spain; e-mail:

In recent years, the use of green solvents in enzyme catalysis of lipophilic compounds is achieving increasing interest from different perspectives. Conducting reactions under supercritical fluids, ionic liquids, deep eutectic solvents, and other green solvents affords opportunities to overcome problems associated with the lack of solubility of lipids in conventional solvents and the poor miscibility of substrates. Research on the biocatalytic production of modified lipids in the framework of green chemistry is conducted to improve the efficiency of obtaining the desired products as well as the selectivity, stability, and activity of the enzymatic systems. Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051701DOI Listing

Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety.

Annu Rev Food Sci Technol 2020 Mar 6;11:93-118. Epub 2020 Jan 6.

Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia.

Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers' well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051708DOI Listing

Advances in Using Nanotechnology Structuring Approaches for Improving Food Packaging.

Authors:
Lei Mei Qin Wang

Annu Rev Food Sci Technol 2020 Mar 6;11:339-364. Epub 2020 Jan 6.

Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, Maryland 20740, USA; email:

Recent advances in food packaging materials largely rely on nanotechnology structuring. Owing to several unique properties of nanostructures that are lacking in their bulk forms, the incorporation of nanostructures into packaging materials has greatly improved the performance and enriched the functionalities of these materials. This review focuses on the functions and applications of widely studied nanostructures for developing novel food packaging materials. Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051804DOI Listing

Skin Health from the Inside Out.

Annu Rev Food Sci Technol 2020 Mar 6;11:235-254. Epub 2020 Jan 6.

Plants for Human Health Institute, Department of Animal Science, North Carolina State University, Kannapolis, North Carolina 28081, USA; email:

The skin is the main interface between the body and the environment, providing a biological barrier against an array of chemical and physical pollutants (e.g., ultraviolet light, ozone, etc. Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051722DOI Listing

Enhancing Efficacy, Performance, and Reliability of Cannabis Edibles: Insights from Lipid Bioavailability Studies.

Annu Rev Food Sci Technol 2020 Mar 24;11:45-70. Epub 2019 Dec 24.

Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA; email:

The legal sale of cannabis-enriched foods and beverages for medical or recreational purposes is increasing in many states and countries, especially in North America and Europe. These food-based cannabis delivery systems vary considerably in their compositions and structures, ranging from low-viscosity watery beverages to solid fatty chocolates. The rate and extent of release of the bioactive components in cannabis within the human gastrointestinal tract (GIT) affect their health and psychoactive effects. Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051834DOI Listing

Endospore Inactivation by Emerging Technologies: A Review of Target Structures and Inactivation Mechanisms.

Annu Rev Food Sci Technol 2020 Mar 24;11:255-274. Epub 2019 Dec 24.

Sustainable Food Processing Laboratory, Department of Health Science and Technology, ETH Zurich, CH-8092 Zurich, Switzerland; email:

Recent developments in preservation technologies allow for the delivery of food with nutritional value and superior taste. Of special interest are low-acid, shelf-stable foods in which the complete control or inactivation of bacterial endospores is the crucial step to ensure consumer safety. Relevant preservation methods can be classified into physicochemical or physical hurdles, and the latter can be subclassified into thermal and nonthermal processes. Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051632DOI Listing

Recent Advances in Recombinant Protein Production by .

Annu Rev Food Sci Technol 2020 Mar 24;11:295-318. Epub 2019 Dec 24.

State Key Laboratory of Food Science and Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology, Ministry of Education, and International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; email:

has become a widely used microbial cell factory for the production of recombinant proteins, especially those associated with foods and food processing. Recent advances in genetic manipulation and proteomic analysis have been used to greatly improve protein production in . This review begins with a discussion of genome-editing technologies and application of the CRISPR-Cas9 system to . Read More

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http://dx.doi.org/10.1146/annurev-food-032519-051750DOI Listing

Fatty Acid Esters of 3-Monochloropropanediol: A Review.

Annu Rev Food Sci Technol 2019 03;10:259-284

Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA; email:

Fatty acid esters of 3-monochloropropane-1,2-diol (3-MCPD esters) are a new group of processing-induced chemical toxicants with possible nephrotoxicity and testicular toxicity. 3-MCPD esters have been detected in many food categories, including refined edible oils, bread, coffee, and infant formula. 3-MCPD esters have also been detected in human breast milk, indicating their possible absorption and distribution in human organs and tissues. Read More

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https://www.annualreviews.org/doi/10.1146/annurev-food-03281
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http://dx.doi.org/10.1146/annurev-food-032818-121245DOI Listing
March 2019
23 Reads

Applications of CRISPR Technologies Across the Food Supply Chain.

Annu Rev Food Sci Technol 2019 03;10:133-150

Genomic Sciences, Bioinformatics Research Center, North Carolina State University, Raleigh, North Carolina 27695, USA; email:

The food industry faces a 2050 deadline for the advancement and expansion of the food supply chain to support the world's growing population. Improvements are needed across crops, livestock, and microbes to achieve this goal. Since 2005, researchers have been attempting to make the necessary strides to reach this milestone, but attempts have fallen short. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121204DOI Listing
March 2019
2 Reads

Emulsion Formation by Homogenization: Current Understanding and Future Perspectives.

Annu Rev Food Sci Technol 2019 03;10:239-258

Department of Food Technology, Engineering and Nutrition, LTH, Lund University, SE-221 00 Lund, Sweden; email:

Emulsion formation by homogenization is commonly used in food production and research to increase product stability and to design colloidal structures. High-energy methods such as high-pressure homogenizers and rotor-stator mixers are the two most common techniques. However, to what extent does the research community understand the emulsion formation taking place in these devices? This contribution attempts to answer this question through critically reviewing the scientific literature, starting with the hydrodynamics of homogenizers and continuing by reviewing drop breakup and coalescence. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121501DOI Listing
March 2019
2 Reads

Interactions Between Food and Gut Microbiota: Impact on Human Health.

Annu Rev Food Sci Technol 2019 03;10:389-408

Diet Genomics and Immunology Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, US Department of Agriculture, Beltsville, Maryland 20705, USA; email:

Understanding the relationship between food and the gut microbiota, their interactions, and how each modulates the other is critical for successful promotion of human health. This review seeks to summarize ( a) the current knowledge on the effects of food and food components on gut microbiota and ( b) the association between gut microbiota, consumption of food, and food bioactive components and the resulting beneficial health outcomes. Our goal is to provide state-of-the-art information on food and gut microbiota interactions and to stimulate discussions and research approaches that will move the field forward. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121303DOI Listing
March 2019
3 Reads

Get Cultured: Eat Bacteria.

Annu Rev Food Sci Technol 2019 03;10:1-20

Department of Food, Bioprocessing & Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695, USA; email:

The Klaenhammer group at North Carolina State University pioneered genomic applications in food microbiology and beneficial lactic acid bacteria used as starter cultures and probiotics. Dr. Todd Klaenhammer was honored to be the first food scientist elected to the National Academy of Sciences (2001). Read More

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https://www.annualreviews.org/doi/10.1146/annurev-food-03281
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http://dx.doi.org/10.1146/annurev-food-032818-121826DOI Listing
March 2019
16 Reads

The Role of Nutrition for the Aging Population: Implications for Cognition and Alzheimer's Disease.

Annu Rev Food Sci Technol 2019 03;10:619-639

Nutrition Research Centre Ireland, School of Health Science, Waterford Institute of Technology, Waterford, Ireland X91 K236; email:

Improved life expectancy worldwide has resulted in a significant increase in age-related diseases. Dementia is one of the fastest growing age-related diseases, with 75 million adults globally projected to develop the condition by 2030. Alzheimer's disease (AD) is the most common form of dementia and represents the most significant stage of cognitive decline. Read More

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http://dx.doi.org/10.1146/annurev-food-030216-030125DOI Listing
March 2019
3 Reads

The Roles of Food Processing in Translation of Dietary Guidance for Whole Grains, Fruits, and Vegetables.

Annu Rev Food Sci Technol 2019 03;10:569-596

Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina 28281, USA; email:

The Dietary Guidelines for Americans (DGA) recommend the consumption of whole grains, fruits, and vegetables as part of a healthy diet. However, current consumption patterns suggest that most Americans are not meeting these recommendations. The challenge remains to align the DGA guidance with the food environment and consumers' expectations for product quality, availability, and affordability. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121330DOI Listing
March 2019
1 Read

Microbiological Safety of Dried Spices.

Annu Rev Food Sci Technol 2019 03;10:409-427

United States Food and Drug Administration, Bedford Park, Illinois 60501, USA.

Spices in the desiccated state provide an environment that allows the survival of many foodborne pathogens. Currently, the incidence of pathogen-positive spices imported into the United States is 1.9 times higher than for any other imported food. Read More

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http://dx.doi.org/10.1146/annurev-food-030216-030000DOI Listing
March 2019
11 Reads

Advances in Infant Formula Science.

Annu Rev Food Sci Technol 2019 03;10:75-102

APC Microbiome Ireland, University College Cork, Cork T12 YT20, Ireland.

Human milk contains a plethora of nutrients and bioactive components to help nourish the developing neonate and is considered the "gold standard" for early life nutrition-as befits the only food "designed" by evolution to feed human infants. Over the past decade, there is considerable evidence that highlights the "intelligence" contained in milk components that contribute to infant health beyond basic nutrition-in areas such as programming the developing microbiome and immune system and protecting against infection. Such discoveries have led to new opportunities for infant milk formula (IMF) manufacturers to refine nutritional content in order to simulate the functionality of breast milk. Read More

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http://dx.doi.org/10.1146/annurev-food-081318-104308DOI Listing
March 2019
3 Reads

Recent Advances in the Application of Metabolomics for Nutrition and Health.

Annu Rev Food Sci Technol 2019 03;10:479-519

School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin 4, Ireland; email: ,

Metabolomics is the study of small molecules called metabolites in biological samples. Application of metabolomics to nutrition research has expanded in recent years, with emerging literature supporting multiple applications. Key examples include applications of metabolomics in the identification and development of objective biomarkers of dietary intake, in developing personalized nutrition strategies, and in large-scale epidemiology studies to understand the link between diet and health. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121715DOI Listing
March 2019
3 Reads

Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed.

Annu Rev Food Sci Technol 2019 03 23;10:541-568. Epub 2019 Jan 23.

Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; email:

Driven by a general demand for clean labels on food and cosmetic products, these industries are currently searching for efficient natural antioxidants to replace synthetic antioxidants. Seaweed contains several compounds with antioxidative properties (phlorotannins, pigments, tocopherols, and polysaccharides). It is possible to extract these compounds via different extraction techniques, which are discussed in this review. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121401DOI Listing
March 2019
2 Reads

Quillaja Saponin Characteristics and Functional Properties.

Annu Rev Food Sci Technol 2019 03 21;10:43-73. Epub 2019 Jan 21.

Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany; email:

Consumer concerns about synthetically derived food additives have increased current research efforts to find naturally occurring alternatives. This review focuses on a group of natural surfactants, the Quillaja saponins, that can be extracted from the Quillaja saponaria Molina tree. Quillaja saponins are triterpenoid saponins comprising a hydrophobic quillaic acid backbone and hydrophilic sugar moieties. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-122010DOI Listing
March 2019
4 Reads

Nontargeted Detection Methods for Food Safety and Integrity.

Annu Rev Food Sci Technol 2019 03 17;10:429-455. Epub 2019 Jan 17.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China; email:

Nontargeted workflows for chemical hazard analyses are highly desirable in the food safety and integrity fields to ensure human health. Two different analytical strategies, nontargeted metabolomics and chemical database filtering, can be used to screen unknown contaminants in food matrices. Sufficient mass and chromatographic resolutions are necessary for the detection of compounds and subsequent componentization and interpretation of candidate ions. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121233DOI Listing
March 2019
4 Reads

Biofilms in Food Processing Environments: Challenges and Opportunities.

Annu Rev Food Sci Technol 2019 03 17;10:173-195. Epub 2019 Jan 17.

Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.

This review examines the impact of microbial communities colonizing food processing environments in the form of biofilms on food safety and food quality. The focus is both on biofilms formed by pathogenic and spoilage microorganisms and on those formed by harmless or beneficial microbes, which are of particular relevance in the processing of fermented foods. Information is presented on intraspecies variability in biofilm formation, interspecies relationships of cooperativism or competition within biofilms, the factors influencing biofilm ecology and architecture, and how these factors may influence removal. Read More

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https://www.annualreviews.org/doi/10.1146/annurev-food-03281
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http://dx.doi.org/10.1146/annurev-food-032818-121805DOI Listing
March 2019
36 Reads

Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action.

Annu Rev Food Sci Technol 2019 03 17;10:365-387. Epub 2019 Jan 17.

Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.

The consumer preference for clean-label products is requiring the food industry to reformulate their products by replacing artificial additives with natural alternatives. Essential oils are natural antimicrobials isolated from plant sources that have the potential to combat many foodborne pathogens and spoilage organisms. This review begins by discussing the antimicrobial properties of essential oils, the relationships between their chemical structure and antimicrobial efficacy, and their potential limitations for commercial applications (such as strong flavor, volatility, and chemical instability). Read More

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https://www.annualreviews.org/doi/10.1146/annurev-food-03281
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http://dx.doi.org/10.1146/annurev-food-032818-121727DOI Listing
March 2019
5 Reads

Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules.

Annu Rev Food Sci Technol 2019 03 16;10:103-131. Epub 2019 Jan 16.

Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189-43464, Iran; email:

Many natural food bioactive ingredients are sensitive to processing and environmental conditions and thus it is necessary to improve their stability to create products with long shelf lives. Encapsulation by spray drying is a widely used economical strategy to tackle this issue, and many scientists and manufacturers are using it in their research, development, and production activities. In this review, the spray-drying process is described, as are recent trends in the encapsulation of fish oils, essential fatty acids, probiotics, phenolic compounds, and natural food colorants. Read More

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https://www.annualreviews.org/doi/10.1146/annurev-food-03281
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http://dx.doi.org/10.1146/annurev-food-032818-121641DOI Listing
March 2019
29 Reads

Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins.

Authors:
Simon M Loveday

Annu Rev Food Sci Technol 2019 03 16;10:311-339. Epub 2019 Jan 16.

Food and Bio-Based Products Group, AgResearch Limited, Palmerston North 4442, New Zealand; email:

Protein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121128DOI Listing
March 2019
1 Read

Advanced Techniques for Hyperspectral Imaging in the Food Industry: Principles and Recent Applications.

Annu Rev Food Sci Technol 2019 03 11;10:197-220. Epub 2019 Jan 11.

School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Hyperspectral imaging (HSI) is a technology integrating optical sensing technologies of imaging, spectroscopy, and chemometrics. The sensor of HSI can obtain both spatial and spectral information simultaneously. Therefore, the chemical and physical information of food products can be monitored in a rapid, nondestructive, and noncontact manner. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121155DOI Listing
March 2019
2 Reads

Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly.

Annu Rev Food Sci Technol 2019 03 11;10:521-539. Epub 2019 Jan 11.

Montpellier SupAgro, 34060 Montpellier, France; email:

Animal- and plant-based proteins are present in a wide variety of raw and processed foods. They play an important role in determining the final structure of food matrices. Food proteins are diverse in terms of their biological origin, molecular structure, and supramolecular assembly. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121907DOI Listing
March 2019
1 Read

Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations.

Annu Rev Food Sci Technol 2019 03 11;10:457-478. Epub 2019 Jan 11.

Department of Industrial and Physical Pharmacy, Purdue University, West Lafayette, Indiana 47907, USA.

Water is ubiquitous in the environment and is present to varying degrees even within dry powder products and most ingredients. Water migration between the environment and a solid, or between different components of a product, may lead to detrimental physical and chemical changes. In efforts to optimize the quality of dry products, as well as the efficiency of production practices, it is crucial to understand the cause-effect relationships of water interactions with different solids. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121224DOI Listing
March 2019
2 Reads

Immunometabolism: A Multi-Omics Approach to Interpreting the Influence of Exercise and Diet on the Immune System.

Annu Rev Food Sci Technol 2019 03 11;10:341-363. Epub 2019 Jan 11.

Dole Nutrition Research Laboratory, Kannapolis, North Carolina 28081, USA.

Immunometabolism is an evolving field of scientific endeavor that merges immunology and metabolism and has provided valuable context when evaluating the influence of dietary interventions on exercise-induced immune dysfunction. Metabolomics, lipidomics, and proteomics provide a system-wide view of the metabolic response to exercise by simultaneously measuring and identifying a large number of small-molecule metabolites, lipids, and proteins. Many of these are involved with immune function and regulation and are sensitive to dietary influences, especially acute carbohydrate ingestion from either sugar beverages or fruits such as bananas. Read More

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https://www.annualreviews.org/doi/10.1146/annurev-food-03281
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http://dx.doi.org/10.1146/annurev-food-032818-121316DOI Listing
March 2019
24 Reads

Owen Fennema: Food Chemist Extraordinaire.

Authors:
D B Lund

Annu Rev Food Sci Technol 2019 03 11;10:21-41. Epub 2019 Jan 11.

University of Wisconsin-Madison, Cottage Grove, Wisconsin 53527, USA; email:

Periodically someone comes into a field and forces a change in direction, a paradigm shift. Owen Fennema was such a person in food science and technology. When he started his academic career, curricula in food science and technology had courses describing how to process plant produce and animal tissue into safer food with an extended shelf life. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121847DOI Listing
March 2019
1 Read

Bacteriophages in Food Applications: From Foe to Friend.

Annu Rev Food Sci Technol 2019 03 11;10:151-172. Epub 2019 Jan 11.

Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Ireland; email:

Bacteriophages (phages) have traditionally been considered troublesome in food fermentations, as they are an important cause of starter-culture failure and trigger significant financial losses. In addition, from an evolutionary perspective, phages have contributed to the pathogenicity of many bacteria through transduction of virulence genes. In contrast, phages have played an important positive role in molecular biology. Read More

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https://www.annualreviews.org/doi/10.1146/annurev-food-03281
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http://dx.doi.org/10.1146/annurev-food-032818-121747DOI Listing
March 2019
18 Reads

Effect of Food Structure and Processing on (Poly)phenol-Gut Microbiota Interactions and the Effects on Human Health.

Annu Rev Food Sci Technol 2019 03 11;10:221-238. Epub 2019 Jan 11.

Food and Health Laboratory, CEBAS-CSIC, Espinardo, Murcia 30100, Spain; email:

The two-way interaction of food (poly)phenols with the human gut microbiota has been studied throughout the past ten years. Research has shown that this interaction can be relevant to explain the health effects of these phytochemicals. The effect of the food matrix and food processing on this interaction has only been partially studied. Read More

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https://www.annualreviews.org/doi/10.1146/annurev-food-03281
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http://dx.doi.org/10.1146/annurev-food-032818-121615DOI Listing
March 2019
23 Reads

Food Matrix Design for Effective Lactic Acid Bacteria Delivery.

Annu Rev Food Sci Technol 2019 03 11;10:285-310. Epub 2019 Jan 11.

LIBio, Université de Lorraine, F-54000 Nancy, France; email:

The range of foods featuring lactic acid bacteria (LAB) with potential associated health benefits has expanded over the years from traditional dairy products to meat, cereals, vegetables and fruits, chocolate, etc. All these new carriers need to be compared for their efficacy to protect, carry, and deliver LAB, but because of their profusion and the diversity of methods this remains difficult. This review points out the advantages and disadvantages of the main food matrix types, and an additional distinction between dairy and nondairy foods is made. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121140DOI Listing
March 2019
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Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability.

Annu Rev Food Sci Technol 2019 03 11;10:597-617. Epub 2019 Jan 11.

Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA; email: ,

Substantial human and preclinical studies have shown that curcumin, a dietary compound from turmeric, has a variety of health-promoting effects including but not limited to antioxidant, antimicrobial, anti-inflammatory, and anticancer actions. However, curcumin has poor bioavailability, and high doses of curcumin are usually needed to exert its health-promoting effects in vivo, limiting its applications for disease prevention. Here, we discuss the health-promoting effects of curcumin, factors limiting its bioavailability, and strategies to improve its oral bioavailability. Read More

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https://www.annualreviews.org/doi/10.1146/annurev-food-03281
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http://dx.doi.org/10.1146/annurev-food-032818-121738DOI Listing
March 2019
30 Reads

Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits.

Annu Rev Food Sci Technol 2018 03;9:155-176

School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; email:

Exopolysaccharides produced by lactic acid bacteria are a diverse group of polysaccharides produced by many species. They vary widely in their molecular, compositional, and structural characteristics, including mechanisms of synthesis. The physiochemical properties of these polymers mean that they can be exploited for the sensorial and textural enhancement of a variety of food and beverage products. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012537DOI Listing
March 2018
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Uptake of Engineered Nanoparticles by Food Crops: Characterization, Mechanisms, and Implications.

Annu Rev Food Sci Technol 2018 03 12;9:129-153. Epub 2018 Jan 12.

Stockbridge School of Agriculture, University of Massachusetts, Amherst, Massachusetts 01003, USA; email:

With the rapidly increasing demand for and use of engineered nanoparticles (NPs) in agriculture and related sectors, concerns over the risks to agricultural systems and to crop safety have been the focus of a number of investigations. Significant evidence exists for NP accumulation in soils, including potential particle transformation in the rhizosphere and within terrestrial plants, resulting in subsequent uptake by plants that can yield physiological deficits and molecular alterations that directly undermine crop quality and food safety. In this review, we document in vitro and in vivo characterization of NPs in both growth media and biological matrices; discuss NP uptake patterns, biotransformation, and the underlying mechanisms of nanotoxicity; and summarize the environmental implications of the presence of NPs in agricultural ecosystems. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012657DOI Listing
March 2018
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Use of Natural Selection and Evolution to Develop New Starter Cultures for Fermented Foods.

Authors:
Eric Johansen

Annu Rev Food Sci Technol 2018 03;9:411-428

Chr. Hansen A/S, DK2970, Hørsholm, Denmark; email:

The fermented foods industry is constantly seeking new starter cultures to deal with changing consumer preferences and new fermentation processes. New cultures can either be composed of strains isolated from nature or improved derivatives of existing isolates. A variety of techniques involving natural selection and evolution are available to enhance the performance of existing strains, including the isolation of mutants with desired properties, adaptive laboratory evolution, genome shuffling, and genome editing. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012450DOI Listing
March 2018
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Stability and Stabilization of Enzyme Biosensors: The Key to Successful Application and Commercialization.

Annu Rev Food Sci Technol 2018 03;9:293-322

Department of Family & Consumer Sciences, California State University, Northridge, California 91330, USA.

Fifty-five years have passed and more than 100,000 articles have been published since the first report of an electrochemical enzyme biosensor. However, very few biosensors have reached practical application and commercialization. The bulk of the research effort has been on increasing sensitivity and selectivity. Read More

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http://dx.doi.org/10.1146/annurev-food-030216-025713DOI Listing
March 2018
7 Reads

Natural Diversity in Heat Resistance of Bacteria and Bacterial Spores: Impact on Food Safety and Quality.

Annu Rev Food Sci Technol 2018 03;9:383-410

Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands; email:

Heat treatments are widely used in food processing often with the aim of reducing or eliminating spoilage microorganisms and pathogens in food products. The efficacy of applying heat to control microorganisms is challenged by the natural diversity of microorganisms with respect to their heat robustness. This review gives an overview of the variations in heat resistances of various species and strains, describes modeling approaches to quantify heat robustness, and addresses the relevance and impact of the natural diversity of microorganisms when assessing heat inactivation. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012808DOI Listing
March 2018
1 Read

Milk Glycans and Their Interaction with the Infant-Gut Microbiota.

Annu Rev Food Sci Technol 2018 03;9:429-450

Foods for Health Institute and Department of Food Science and Technology, University of California, Davis, California 95616, USA; email:

Human milk is a unique and complex fluid that provides infant nutrition and delivers an array of bioactive molecules that serve various functions. Glycans, abundant in milk, can be found as free oligosaccharides or as glycoconjugates. Milk glycans are increasingly linked to beneficial outcomes in neonates through protection from pathogens and modulation of the immune system. Read More

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http://dx.doi.org/10.1146/annurev-food-030216-030207DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5999319PMC
March 2018
3 Reads

Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food.

Annu Rev Food Sci Technol 2018 03;9:525-549

Nano-Bio Science Research Group, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark.

The use of vitamins, polyphenolic antioxidants, omega-3 polyunsaturated fatty acids (PUFAs), and probiotics for the fortification of foods is increasing. However, these bioactive compounds have low stability and need to be protected to avoid deterioration in the food system itself or in the gastrointestinal tract. For that purpose, efficient encapsulation of the compounds may be required. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012348DOI Listing
March 2018
6 Reads

Advances in Understanding the Molecular Basis of the Mediterranean Diet Effect.

Annu Rev Food Sci Technol 2018 03 26;9:227-249. Epub 2018 Jan 26.

Nutrition and Genomics Laboratory, JM-USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts 02111, USA.

Increasingly, studies showing the protective effects of the Mediterranean diet (MedDiet) on different diseases (cardiovascular, diabetes, some cancers, and even total mortality and aging indicators) are being published. The scientific evidence level for each outcome is variable, and new studies are needed to better understand the molecular mechanisms whereby the MedDiet may exercise its effects. Here, we present recent advances in understanding the molecular basis of MedDiet effects, mainly focusing on cardiovascular diseases but also discussing other related diseases. Read More

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http://dx.doi.org/10.1146/annurev-food-032217-020802DOI Listing
March 2018
105 Reads