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Journal articles on the topic 'Food review'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

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1

Vranová, J., and Z. Ciesarová. "Furan in food – a review." Czech Journal of Food Sciences 27, No. 1 (February 11, 2009): 1–10. http://dx.doi.org/10.17221/2843-cjfs.

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Furan and its derivatives were identified in a small number of heat-treated foods back in the 60’s and 70’s. In May 2004, US Food and Drug Administration published a report on the occurrence of parent furan in a number of thermally treated foods. Since furan has been classified as “possibly carcinogenic to human” by IARC, a great concern has been addressed to the analysis of this substance naturally-occurring in food. This paper gives a short overview on the mechanistic pathways of the parent furan formation in food by degradation of amino acids and/or reducing sugars, and oxidation of ascorbic acid and poly-unsaturated acids which can be induced by thermal or irradiation treatments; further, it deals with the metabolism and toxicology of furan as well as with the comparison of the methods of furan determination.

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2

Mustamin, Elimawaty Rombe, Suryadi Hadi, and Gatha Vesakha. "Food Loss and Food Waste: A Literature Review in 2009-2018." International Journal of Psychosocial Rehabilitation 24, no. 03 (February 18, 2020): 910–25. http://dx.doi.org/10.37200/ijpr/v24i3/pr200842.

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3

Rathiga, G., and T. Lakshmi Kantham. "Scientific Review on Food Custom of Siddha." International Journal of Trend in Scientific Research and Development Volume-2, Issue-4 (June 30, 2018): 690–94. http://dx.doi.org/10.31142/ijtsrd13024.

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4

Bear, Christopher. "Review: Food." Environment and Planning C: Government and Policy 31, no. 2 (April 2013): 378–79. http://dx.doi.org/10.1068/c472wr.

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5

Sádecká, J. "Irradiation of spices – a review." Czech Journal of Food Sciences 25, No. 5 (January 7, 2008): 231–42. http://dx.doi.org/10.17221/684-cjfs.

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Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven process that has found many applications. Depending on the absorbed dose of radiation, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety of foods. The most common irradiated commercial products are spices and vegetable seasonings. Spice irradiation is increasingly recognised as a method that reduces post-harvest losses, ensures hygienic quality, and facilitates trade with food products. This article reviews recent activities concerning food irradiation, focusing on the irradiation of spices and dried vegetable seasonings from the food safety aspect.

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Velíšek, J., R. Kubec, and K. Cejpek. "Biosynthesis of food constituents: Peptides – a review." Czech Journal of Food Sciences 24, No. 4 (November 12, 2011): 149–55. http://dx.doi.org/10.17221/3311-cjfs.

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This review article gives a brief survey of principal pathways that lead to the biosynthesis of most important peptides occurring in foods. Glutathione, selected plant γ-glutamyl peptides, and animal histidine dipeptides are included in this review.    

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Mikula, P., Z. Svobodová, and M. Smutná. "Phthalates: toxicology and food safety – a review." Czech Journal of Food Sciences 23, No. 6 (November 15, 2011): 217–23. http://dx.doi.org/10.17221/3394-cjfs.

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Phthalates are organic substances used mainly as plasticisers in the manufacture of plastics. They are ubiquitous in the environment. Although tests in rodents have demonstrated numerous negative effects of phthalates, it is still unclear whether the exposure to phthalates may also damage human health. This paper describes phthalate toxicity and toxicokinetics, explains the mechanisms of phthalate action, and outlines the issues relating to the presence of phthalates in foods.  

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8

Brem-Wilson, Josh. "Book Review: Food." Organization & Environment 25, no. 3 (September 2012): 349–51. http://dx.doi.org/10.1177/1086026612458289.

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Ph.D, Prof P. Vijaya Lakshmi,. "Digital Food Marketing Strategies Targeting Children: Review of Literature." International Journal of Trend in Scientific Research and Development Volume-2, Issue-5 (August 31, 2018): 2074–80. http://dx.doi.org/10.31142/ijtsrd18258.

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10

Wesley, S. John, Praveen Raja, A. AllwynSundar Raj, and D. Tiroutchelvamae. "Review on - Nanotechnology Applications in Food Packaging and Safety." International Journal of Engineering Research 3, no. 11 (November 1, 2014): 645–51. http://dx.doi.org/10.17950/ijer/v3s11/1105.

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11

Bernardos, A., and L. Kouřimská. "Applications of mesoporous silica materials in food – a review." Czech Journal of Food Sciences 31, No. 2 (April 18, 2013): 99–107. http://dx.doi.org/10.17221/240/2012-cjfs.

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Mesoporous silica materials have been developed for some applications in the health field. These solids are used for the controlled release of bioactive molecules, as catalysts in the synthesis of essential nutrients, as sensors to detect unhealthy products etc., with many applications in food technologies. By combining mesoporous silica materials with food, we can create healthier products, the products that improve our quality of life. The development of mesoporous materials applied to food could result in protecting bioactive molecules during their passage though the digestive system. For this reason, the controlled release of bioactive molecules is a very interesting topic for the discipline of food technology. The use of mesoporous silica supports as catalysts in the synthesis of nutrients and as sensors for the detection of unhealthy products, essential in food, is in great demand industrially for the manufacture of functional foods and films for food and industrial packaging. This review shows some examples of silica materials and their applications in food.  

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12

Arya, Chhavi, and Chetna Jantwal. "A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy." Indian Journal of Nutrition and Dietetics 54, no. 3 (July 4, 2017): 346. http://dx.doi.org/10.21048/ijnd.2017.54.3.11626.

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Food allergens are the substances present in food that cause food allergy. Human body reactions to food allergens range from mild to severe life threatening anaphylactic shock. At least seventy different foods have been reported to cause allergic reactions and several other foods have been identified which have the potential to provoke allergic reactions. Majority of the identified food allergens are proteins. The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies eight major food groups i.e. milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans as major allergy causing foods. These eight foods are believed to account for 90 per cent of food allergies and are responsible for most serious reactions to foods. Several studies have been done which identify the major allergens in various foods. The present paper attempts to review the major allergens present in various food.

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13

Crush, J. S., and M. S. Caesar. "Food remittances and food security: a review." Migration and Development 7, no. 2 (December 14, 2017): 180–200. http://dx.doi.org/10.1080/21632324.2017.1410977.

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14

Cui, Hongchun, Jianyong Zhang, Jizhong Yu, Heyuan Jiang, Cun Ao, and Haitao Huang. "Processing technology of tea bakery foods – a Review." Czech Journal of Food Sciences 37, No. 6 (December 31, 2019): 391–402. http://dx.doi.org/10.17221/214/2018-cjfs.

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Tea foods, especially tea bakery foods, play an important role in bridging the gap between supply and demand of tea industry. This paper reviews the processing technology of tea bakery foods which include tea breads, tea cakes, and tea biscuits during the past thirty years. It also points to the fact that there are no uniform quality evaluation methods for tea bakery foods. Effect of the chemical composition of tea on the quality of bakery food is discussed. According to differences in texture, chemical composition, and biological activity of functional components, different ingredients and their ratios should be adjusted to obtain high-quality tea bakery foods. To effectively preserve the special tea flavour, biological activities of tea components should be retained as much as possible. Tea baked foods were mainly evaluated through senses. There were many differences in the sensory evaluation indices, evaluation criteria, and the scores by different experts. Further, this paper provides a critical outlook of the developments needed in processing technology and quality improvement of tea bakery foods.

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15

Franek, M., and K. Hruska. "Antibody based methods for environmental and food analysis: a review." Veterinární Medicína 50, No. 1 (March 27, 2012): 1–10. http://dx.doi.org/10.17221/5591-vetmed.

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Antibodies have widely been used as analytical tools in various assays and techniques developed for clinical chemistry and endocrinology and for food and environmental research and risk control. Antibody development in the Veterinary Research Institute, Brno, and their application in ELISA and related techniques such as immunosensors has been directed especially to phenoxyacetic acid herbicides, s-triazine herbicides, sulfonylurea herbicides, polychlorinated biphenyls, surfactants (linear alkylbenzene sulphonates) and toxic metabolites (nonylphenol), and selected veterinary drugs (namely nitrofurans and sulfonamides). This paper provides an overview of progress achieved in the production of key immunoreagents in this laboratory (and in some cooperating laboratories)during the last 15 years. A comprehensive analysis of papers published on immunoassays and biosensors used in food and environmental research since 1980 demonstrates a rapid increase of publications on “ELISA and immunoassays” since 1991 (more than 500 papers were published each year since 1996). More than 200 papers on “biosensors” have been published each year since 2001. Atrazine was the most frequently found key word with ELISA and immunoassays: 438 papers were written by 971 authors from 308 institutions. The Web of Science® database is a useful tool for an assessment of the researcher’s and institution’s interest in the specific topics of research.

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16

Velíšek, J., J. Davídek, and K. Cejpek. "Biosynthesis of food constituents: Natural pigments. Part 2 – a review." Czech Journal of Food Sciences 26, No. 2 (April 17, 2008): 73–98. http://dx.doi.org/10.17221/2463-cjfs.

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This review article is a part of the survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosynthetic pathways leading to xanthones, flavonoids, carotenoids, and some minor pigments are described including the enzymes involved and reaction schemes with detailed mechanisms.

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17

Anetta, Barska, and Wyrwa Joanna. "Innovations in the food packaging market – intelligent packaging – a review." Czech Journal of Food Sciences 35, No. 1 (March 3, 2017): 1–6. http://dx.doi.org/10.17221/268/2016-cjfs.

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The manufacturers have to provide modern and safe packaging due to the growing consumer interest in the consumption of fresh products with extended shelf-life and controlled quality. It is a challenge to the food packaging industry and it also acts as a driving force for the development of new and improved concepts of packaging technology. It is in order to meet these needs that intelligent packaging can be applied. This article presents a generation of packaging which allows maintaining and even improving the quality of the packaged product, which is an essential advantage particularly in the food industry. The most important advantage resulting from their use is a reduction in the loss of food products due to the extension of their shelf life.

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18

Velíšek, J., and K. Cejpek. "Biosynthesis of food constituents: Saccharides. 2. Polysaccharides – a review." Czech Journal of Food Sciences 23, No. 5 (November 15, 2011): 173–83. http://dx.doi.org/10.17221/3388-cjfs.

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This review article gives a survey of the selected principal biosynthetic pathways that lead to the most important polysaccharides occurring in foods and in food raw materials and informs non-specialist readers about new scientific advances as reported in recently published papers. Subdivision of the topic is predominantly done via biosynthesis and includes reserve polysaccharides (starch and glycogen, fructans), plant cell wall polysaccharides (cellulose and callose, pectin), and animal polysaccharides (chitin and glycosaminoglycans). Extensively used are the reaction schemes, sequences, and mechanisms with the enzymes involved and detailed explanations using sound chemical principles and mechanisms.  

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19

Sherawat, Megha, Ravi Kant Rahi, Varsha Gupta, Deepesh Neelam, and DevkiSain DevkiSain. "Prevention and Control of Food Spoilage: An Overview (Review Article)." International Journal of Pharmacy and Biological Sciences 11, no. 1 (January 1, 2021): 124–30. http://dx.doi.org/10.21276/ijpbs.2021.11.1.16.

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20

Gettis, Alan. "Food Sensitivities and Psychological Disturbance: a Review." Nutrition and Health 6, no. 3 (January 1989): 135–46. http://dx.doi.org/10.1177/026010608900600303.

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The literature dealing with the relationship between food sensitivities and psychological disturbance is reviewed. Numerous theorists and researchers believe the problems of persons presenting with adverse reactions to foods are psychological when immunological techniques fail to confirm an allergic basis. However, there is mounting evidence that adverse reactions to foods can most likely be caused by a variety of mechanisms, and that food sensitivities may indeed cause or exacerbate symptoms of a psychological nature.

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21

Boden, Mark, Ruth Dadswell, and Sue Hattersley. "Review of statutory and voluntary labelling of food allergens." Proceedings of the Nutrition Society 64, no. 4 (November 2005): 475–80. http://dx.doi.org/10.1079/pns2005453.

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Food allergy represents an increasingly important health problem, with prevalence in Western Europe continuing to rise. While some reactions are mild, others can include life-threatening anaphylactic shock. It is estimated that food allergies affect 1–2% of the adult population and ≤8% of children. Relatively few foods are to blame for a large majority of allergic reactions to food in the UK, with most reactions being to milk, eggs, peanuts (Arachis hypogea), nuts, fish, shellfish, soyabean, sesame (Sesamum indicum L.) and wheat. There is currently no cure for food allergy and the few available treatments are focused on relieving the specific symptoms. Consumers with food allergies and food intolerances rely on food labelling to enable them to make informed choices about the foods they eat. Whilst there have recently been important advances in the labelling of food allergens, these advances relate only to requirements for the labelling of the deliberate use of specified food allergens in foods sold pre-packed. In other areas the development of guidance for food manufacturers and retailers on how to assess the risks of possible allergen cross-contamination during food production and manufacture, and then to determine appropriate advisory labelling, is well advanced. Work to address the issue of how to provide appropriate allergen information for foods sold loose, or in catering establishments, is also in progress.

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22

do Canto, Natália Rohenkohl, Klaus G. Grunert, and Marcia Dutra De Barcellos. "Circular Food Behaviors: A Literature Review." Sustainability 13, no. 4 (February 9, 2021): 1872. http://dx.doi.org/10.3390/su13041872.

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Consumer behavior is crucial in the transition towards circular food systems. Studies so far investigate isolated circular food behaviors, but it is still unclear how the literature comprehensively addresses these behaviors. This paper provides an overview of the literature on circular food behaviors. Following a semi-systematic literature review, we analyze 46 papers related to circular food behaviors. We summarize their main features, categorize the behaviors, and propose a future research agenda. Results show the novelty and quick popularity of the topic, a dispersion across sustainability and agri-food journals, the manuscripts’ goals related to consumption, a predominance of empirical data collection in Europe, a focus on behaviors related to protein alternatives, food waste, and upcycled foods, and the importance of communication and consumers’ education. We categorize and characterize three types of circular food behaviors: linear, transitioning, and circular behaviors. Circular behaviors (i) are part of a systemic circular economy view, (ii) define consumers as “doers” or “prosumers”, (iii) pursue long-term sustainability goals, (iv) show a high engagement of skilled consumers, and (v) are supported by technologies. Future research should consider the social dimension of sustainability and pursue a systemic view of circular food behaviors. We suggest that a circular food-related lifestyle may incorporate the recommended directions.

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23

Alvarez, Pedro A., and Joyce I. Boye. "Food Production and Processing Considerations of Allergenic Food Ingredients: A Review." Journal of Allergy 2012 (December 1, 2012): 1–14. http://dx.doi.org/10.1155/2012/746125.

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Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food products. Countries adhering to international standards are required to observe this minimum of eight substances, but additional priority allergens are included in the list in some countries. Enforcement agencies have traditionally focused their effort on surveillance of prepackaged goods, but there is a growing need to apply a bottom-up approach to allergen risk management in food manufacturing starting from primary food processing operations in order to minimize the possibility of allergen contamination in finished products. The present paper aims to review food production considerations that impact allergen risk management, and it is directed mainly to food manufacturers and policy makers. Furthermore, a series of food ingredients and the allergenic fractions identified from them, as well as the current methodology used for detection of these allergenic foods, is provided.

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24

Aquino, Adriano, and Carlos Adam Conte-Junior. "A Systematic Review of Food Allergy: Nanobiosensor and Food Allergen Detection." Biosensors 10, no. 12 (November 29, 2020): 194. http://dx.doi.org/10.3390/bios10120194.

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Several individuals will experience accidental exposure to an allergen. In this sense, the industry has invested in the processes of removing allergenic compounds in food. However, accidental exposure to allergenic proteins can result from allergenic substances not specified on labels. Analysis of allergenic foods is involved in methods based on immunological, genetic, and mass spectrometry. The traditional methods have some limitations, such as high cost. In recent years, biosensor and nanoparticles combined have emerged as sensitive, selective, low-cost, and time-consuming techniques that can replace classic techniques. Nevertheless, each nanomaterial has shown a different potential to specific allergens or classes. This review used Preferred Reporting Items for Systematic Reviews and the Meta-Analysis guidelines (PRISMA) to approach these issues. A total of 104 articles were retrieved from a standardized search on three databases (PubMed, Scopus and Web of Science). The systematic review article is organized by the category of allergen detection and nanoparticle detection. This review addresses the relevant biosensors and nanoparticles as gold, carbon, graphene, quantum dots to allergen protein detection. Among the selected articles it was possible to notice a greater potential application on the allergic proteins Ah, in peanuts and gold nanoparticle-base as a biosensor. We envision that in our review, the association between biosensor and nanoparticles has shown promise in the analysis of allergenic proteins present in different food samples.

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25

Seth, Divya, Pavadee Poowutikul, Milind Pansare, and Deepak Kamat. "Food Allergy: A Review." Pediatric Annals 49, no. 1 (January 1, 2020): e50-e58. http://dx.doi.org/10.3928/19382359-20191206-01.

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26

Sharma, Ameeta. "Food Adulteration: A Review." International Journal for Research in Applied Science and Engineering Technology V, no. III (March 30, 2017): 686–89. http://dx.doi.org/10.22214/ijraset.2017.3129.

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27

Spence, Charles. "Comfort food: A review." International Journal of Gastronomy and Food Science 9 (October 2017): 105–9. http://dx.doi.org/10.1016/j.ijgfs.2017.07.001.

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28

Ferrell, DaJuan. "Film Review: Future Food." Teaching Sociology 45, no. 2 (March 7, 2017): 201–3. http://dx.doi.org/10.1177/0092055x17693839.

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29

Brodsky, Adriana Mariel. "Food and Judaism (review)." American Jewish History 92, no. 3 (2004): 367–69. http://dx.doi.org/10.1353/ajh.2006.0022.

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30

Hoover, Dallas G., Prasad S. Dhurjati, Robert J. Leipold, Dallas G. Hoover, Dietrich Knorr, Robert J. Fisher, H. Ruttloff, Judith B. St. John, D. List, and Dietrich Knorr. "Book review: Food Biotechnology." Food Biotechnology 1, no. 2 (January 1987): 283–99. http://dx.doi.org/10.1080/08905438709549670.

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31

van de Voort, F. R. "Food Research Review Meeting." Canadian Institute of Food Science and Technology Journal 22, no. 2 (April 1989): 100. http://dx.doi.org/10.1016/s0315-5463(89)70327-8.

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32

Shapley, Wanda. "Book Review: Food Additives." Journal of Interdisciplinary Economics 2, no. 1 (April 1987): 77. http://dx.doi.org/10.1177/02601079x8700200109.

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33

Sengar, Garima, and Harish Kumar Sharma. "Food caramels: a review." Journal of Food Science and Technology 51, no. 9 (February 9, 2012): 1686–96. http://dx.doi.org/10.1007/s13197-012-0633-z.

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34

Pallottino, F., L. Hakola, C. Costa, F. Antonucci, S. Figorilli, A. Seisto, and P. Menesatti. "Printing on Food or Food Printing: a Review." Food and Bioprocess Technology 9, no. 5 (February 16, 2016): 725–33. http://dx.doi.org/10.1007/s11947-016-1692-3.

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35

Patel, A., and N. Shah. "Potentials of probiotics in the treatment of food allergy – a review." Czech Journal of Food Sciences 32, No. 3 (June 11, 2014): 205–12. http://dx.doi.org/10.17221/200/2013-cjfs.

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Food allergy is an adverse immune response to some proteins in some foods. Probiotic, health promoting bacteria have gained much importance because of their innumerable benefits, particularly in the treatment of diarrhea, hypercholesterolemia, atopic dermatitis, eczema, and gastrointestinal disorders by strengthening the immune system. The current paper reviews recent advances made in the treatment of food allergy through employing probiotic or synbiotic therapy. The results of several reports are very promising suggesting probiotics can influence the immune system to curtail the allergic responses.

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36

PAȘCA, Claudia, Aurelia COROIAN, and Sonia SOCACI. "Risks and Benefits of Food Additives - Review." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 75, no. 2 (December 16, 2018): 71. http://dx.doi.org/10.15835/buasvmcn-asb:2018.0026.

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Food additives are substances of natural or synthetic origin, which are added to foods to serve a certain technological or sensory function, for example, to counter food perishability and bacterial degradation, give or restore color or impart flavor to foods.These additives generally provide some type of benefit for the food producer, processor or consumer. For example: acids that may be added to prevent the growth of microorganisms that cause spoilage may also prevent the growth of microorganisms that can cause foodborne illness. Some additives are directly added to food and ingredients, while others are added indirectly through contact with packaging materials as are, for example the preservatives BHA and BHT on the inside of breakfast cereal bags.The benefit of some food additives is enhancing health status or prevents disease; most benefits reflect economic considerations for food processors and sensory attributes and convenience for consumer.

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37

Sádecká, J., and J. Tóthová. "Fluorescence spectroscopy and chemometrics in the food classification − a review." Czech Journal of Food Sciences 25, No. 4 (January 7, 2008): 159–74. http://dx.doi.org/10.17221/687-cjfs.

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This review deals with the last few years’ articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classification of food samples. Chemometric methods as principal component analysis, hierarchical cluster analysis, parallel factor analysis, and factorial discriminate analysis are briefly reminded. The respective publications are then listed according to the food samples: dairy products, eggs, meat, fish, edible oils, and others.

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38

Velíšek, J., and K. Cejpek. "Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review." Czech Journal of Food Sciences 25, No. 1 (January 7, 2008): 1–16. http://dx.doi.org/10.17221/736-cjfs.

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This review article gives a survey of the generally accepted biosynthetic pathways that lead to fat-soluble vitamins (vitamin A, vitamin D, vitamin E, vitamin K, the corresponding provitamins, and the closely related ubiquinones and plastoquinones) in animals, plants, and microorganisms. Extensively used are reaction schemes, sequences, and mechanisms with the enzymes involved, with detailed explanations using chemical principles and mechanisms.

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39

DHAWAN, SUNIL. "USES AND PROSPECTS OF NANOTECHNOLOGY IN FOOD & NUTRITION: A REVIEW." Era's journal of medical research 4, no. 1 (June 1, 2017): 32–34. http://dx.doi.org/10.24041/ejmr2017.5.

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40

Herndon, M. "Food Waste Utilization as a Viable, Alternative Energy Generating Feedstock (Review)." Journal of Clean Energy Technologies 6, no. 3 (May 2018): 197–203. http://dx.doi.org/10.18178/jocet.2018.6.3.459.

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41

Bykowska-Derda, Aleksandra, Ezgi Kolay, Malgorzata Kaluzna, and Magdalena Czlapka-Matyasik. "Emerging Trends in Research on Food Compounds and Women’s Fertility: A Systematic Review." Applied Sciences 10, no. 13 (June 29, 2020): 4518. http://dx.doi.org/10.3390/app10134518.

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Pro-healthy behaviours, including the diet, are significant factors in maintaining women’s fertility health. However, to improve the patient’s nutrition management, it is important to seek food-derived bioactive compounds to support fertility treatment. This review analysed recent studies of food compounds related to fertility, using databases including PubMed, Web of Science and Science Direct as well as PRISMA (preferred reporting items for systematic reviews) to ensure complete and transparent reporting of systematic reviews. This review lists foods associated with a higher birth rate, using original papers from the last five years (2015). The analysis included the impact of food compounds such as caffeine, fatty acids, folates and vitamin D, as well as the intake of fish, whole grains, dairy and soya. In addition, dietary patterns and total diet composition supporting women’s fertility were also analysed. The results will encourage further research on the relationship between food components and fertility.

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42

Raheem, Dele, Conrado Carrascosa, Fernando Ramos, Ariana Saraiva, and António Raposo. "Texture-Modified Food for Dysphagic Patients: A Comprehensive Review." International Journal of Environmental Research and Public Health 18, no. 10 (May 12, 2021): 5125. http://dx.doi.org/10.3390/ijerph18105125.

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Food texture is a major food quality parameter. The physicochemical properties of food changes when processed in households or industries, resulting in modified textures. A better understanding of these properties is important for the sensory and textural characteristics of foods that target consumers of all ages, from children to the elderly, especially when food product development is considered for dysphagia. Texture modifications in foods suitable for dysphagic patients will grow as the numbers of elderly citizens increase. Dysphagia management should ensure that texture-modified (TM) food is nutritious and easy to swallow. This review addresses how texture and rheology can be assessed in the food industry by placing particular emphasis on dysphagia. It also discusses how the structure of TM food depends not only on food ingredients, such as hydrocolloids, emulsifiers, and thickening and gelling agents, but also on the applied processing methods, including microencapsulation, microgels as delivery systems, and 3D printing. In addition, we address how to modify texture for individuals with dysphagia in all age groups, and highlight different strategies to develop appropriate food products for dysphagic patients.

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43

Abbas Mayar Hezam, Ahmed Sabah Al-Jasimme, and Faiza Kadhum Emran. "A Review on Bacterial Food-Borne Disease." International Journal of Research in Pharmaceutical Sciences 10, no. 4 (October 16, 2019): 3223–28. http://dx.doi.org/10.26452/ijrps.v10i4.1628.

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Food-borne illness are diseases happened because eating polluted water or nutriment containing microbes or their toxins. This paper reviews previous studies of foodborne illness, particularly foodborne illness happened because bacteria which represent 66% of problems. Vibrosis, Shigellosis, Bacillosis, Listerosis Salmonellosis, Botulism, and staphylococcal food poisoning are the main dietary disease happened because of bacteria. Bacteria in nutrition will increase beneath optimal cases and secrete poison in nutrition. After swallowing, poisons were absorbed by Intestinal epithelial lining that make natural harm to tissues. In certain cases, poisons are transmitted to tissues or devices like the central nervous system, kidney nor liver where they can cause damage. Foods carried diseases are divided into two collections which are food infection and poisoning. Food infection is happened because eating food, including fertile pathogens that secrete toxins in the intestine only, while poisoning is acquired by eating poison formed by pathogens (secrete toxins directly in the food). The most clinical sign of food poisoning are abdominal cramps, diarrhea, vomiting, nausea, and headache. Diagnosis of foodborne illnesses carried by a patient’s record and the symptoms. Protection of foodborne diseases can be depended on food safety control during the production, processing, and distribution, secession of uncooked from cooked food, cooking carefully, and save food at a safe temperature.

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Santos, Francine Silva dos, Mariane Da Silva Dias, Gicele Costa Mintem, Isabel Oliveira de Oliveira, and Denise Petrucci Gigante. "Food processing and cardiometabolic risk factors: a systematic review." Revista de Saúde Pública 54 (August 3, 2020): 70. http://dx.doi.org/10.11606/s1518-8787.2020054001704.

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OBJECTIVE: To systematically review the evidence for the association between food consumption according to processing and cardiometabolic factors in adults and/or the elderly. METHOD: Two independent evaluators analyzed the electronic databases PubMed, Web of Science and Lilacs until December 2018. We used the following terms: (convenience foods OR food processing OR highly-processed OR industrialized foods OR minimally-processed OR prepared foods OR processed foods OR ultra-processed OR ultraprocessed OR ultra processed OR unprocessed) AND (metabolic syndrome OR hypertension OR blood pressure OR diabetes mellitus OR glucose OR glycaemia OR insulin OR cholesterol OR triglycerides OR blood lipids OR overweight OR obesity) AND (adult OR adults OR adulthood OR aged OR elderly OR old). We assessed methodological and evidence qualities, and also extracted information for the qualitative synthesis from the selected studies. RESULTS: Of the 6,423 studies identified after removing duplicates, eleven met the eligibility criteria. The main food classification we used was Nova. The consumption of ultra-processed foods was positively associated with overweight and obesity, high blood pressure and metabolic syndrome. All articles included met more than 50% of the methodological quality criteria. The quality of evidence was considered moderate for the outcome overweight and obesity and weak for hypertension and metabolic syndrome. CONCLUSIONS: The Nova food classification stands out in the area of nutritional epidemiology when assessing the effects of food processing on health outcomes. Although caution is required in the interpretation, the results indicated that the consumption of ultra-processed foods can have an unfavorable impact in the health of individuals.

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BARTOŠ, Petr, Pavel KŘÍŽ, Zbyněk HAVELKA, Andrea BOHATÁ, Pavel OLŠAN, Petr ŠPATENKA, Vladislav ČURN, and Miroslav DIENSTBIER. "Plazmové technologie v potravinářském průmyslu: mini-review." Kvasny Prumysl 63, no. 3 (June 15, 2017): 134–38. http://dx.doi.org/10.18832/kp201716.

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Fanta, Solomon Workneh, and Satheesh Neela. "A review on nutritional profile of the food from enset." Nutrition & Food Science 49, no. 5 (September 9, 2019): 824–43. http://dx.doi.org/10.1108/nfs-11-2018-0306.

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Purpose This paper is a systemic review on enset plant’s role in Ethiopian people’s life as the source of food. This paper aims to summarize the traditional processing and preparation methods of enset-based foods and their nutritional composition. Design/methodology/approach Available scientific articles were collected and reviewed for enset plant evaluation, description, enset plant’s role in Ethiopian people’s food security, post harvesting and traditional processing of enset plants, microbiology of the fermented enset foods, different foods reported from enset, nutritional profile of the three food from enset base (kocho, bulla and amicho) and other non-food applications of enset plant. Findings Enset plant has a predominant role in people living in the southern part of Ethiopia. This plant is drought-tolerant and provides many non-food applications. Harvesting of the enset plant, preparing for fermentation and food preparations follow the traditional route by using the indigenous knowledge and practices. Limited studies have been reported on the microbiology of the enset fermentation, but various types of microbes have been reported. In case of nutritional composition, foods from enset are reported to contain high carbohydrate and minerals content, such as calcium, potassium and zinc, but limited protein content; they are also the best source of the essential amino acids such as lysine and leucine. Limited data are available on vitamins, anti-oxidant and fatty acids profiles of enset-based foods. The existing data indicate variations, and the reasons for variability are discussed in this paper. Originality/value Scientific reviews on enset food nutrition profile and related issues are scarce; this paper will compile information about enset plant-based foods for researchers for their future research.

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Dionísio, Ana Paula, Renata Takassugui Gomes, and Marília Oetterer. "Ionizing radiation effects on food vitamins: a review." Brazilian Archives of Biology and Technology 52, no. 5 (October 2009): 1267–78. http://dx.doi.org/10.1590/s1516-89132009000500026.

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Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The sensitivity of vitamins to radiation is unpredictable and food vitamin losses during the irradiation are often substantial. The aim of this study was to discuss retention or loss of vitamins in several food products submitted to an irradiation process.

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GIAM, C. S., and M. K. WONG. "Plasticizers in Food." Journal of Food Protection 50, no. 9 (September 1, 1987): 769–82. http://dx.doi.org/10.4315/0362-028x-50.9.769.

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Plasticizers are widely used in the manufacturing of plastic materials, and are now found everywhere in our environment. Most previous reviews have focused on leaching of plasticizers from medical devices and toxicity of these leachates to humans and animals. There are fewer studies on the distribution of plasticizers in foods. This review surveys the various analytical methods for analysis of plasticizers in foods. The problems and solutions involved in the analysis of foods are discussed. Methods are compiled chronologically; some typical analytical procedures are presented. The concentrations of plasticizers in various foods as reported in the literature are tabulated. Efforts to improve the quality of the packaging plastic materials to reduce migration or leaching of plasticizers are included in this review.

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SAWHNEY, BRIJ L., and LESTER HANKIN. "Polychlorinated Biphenyls in Food: A Review." Journal of Food Protection 48, no. 5 (May 1, 1985): 442–48. http://dx.doi.org/10.4315/0362-028x-48.5.442.

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Literature published from 1970 through mid-1984 on polychlorinated biphenyl (PCB) contamination of foods, including fish, dairy products, packaged and processed food and human milk, is reviewed. Sources of the contamination are discussed. The reports show that although PCBs are no longer manufactured in this country, large quantities have entered the environment. High concentrations in sediments of some streams and lakes are a continuing source of PCB entry into the food chain via the fish caught in these waters. Accidental leakage and spills from electrical transformers containing PCBs, which are in use, can also be a source of contamination. Other sources of PCB contamination such as silo sealants and packaging materials manufactured from carbonless paper containing PCBs have been essentially eliminated.

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Pereira, Tatiana, Sónia Barroso, and Maria M. Gil. "Food Texture Design by 3D Printing: A Review." Foods 10, no. 2 (February 3, 2021): 320. http://dx.doi.org/10.3390/foods10020320.

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An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

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