Top Research Papers on Food Science and Technology

This new generation of advanced emulsions may lead to food and beverage products with improved quality, health, and sustainability, as well as novel textural properties and high resistance to gravitational separation.

This review provides a systematic study on the biocompatibility of nanomaterials and advanced functions of these nanommaterials in the production area, processing industry, safety improvement, quality control, edible packaging films, biOCompatibility, current developments, legislations and regulations for Nano-products, health and safety concerns, toxicity and public perceptions for use of nanmaterials.

The use of nanoparticles and nanocomposites in food packaging increases the mechanical strength and properties of the water and oxygen barrier of packaging and may provide other benefits such as antimicrobial activity and light-blocking properties.

Broadly, the existing literature suggests biological and behavioral parallels between food addiction and substance addictions, with ultraprocessed foods high in both added fat and refined carbohydrates being most implicated in addictive-like eating.

This open access edited book is a collection of 21 chapters synthesized from nearly 100 lectures by >70 eminent international and Indian experts.

This chapter discusses the chemistry of Surfactants in Solution: Micellization and Related Association Phenomena, as well as their applications in solubilization, microemulsions, and micellar Catalysis.

Partial table of contents: PART V: PACKAGING PROCEDURES FOR FINISHED FOODSTUFFS. Automatic Packaging Machines -- Packaging. Ionizing Treatment and Packaging -- Preservation of Foodstuffs Packed in Flexible Packaging. PART IV: SOME SIGNIFICANT EXAMPLES OF SECTORS OF THE FOODSTUFFS INDUSTRY WHERE PACKAGING IS RAPIDLY CHANGING. Packaging of Milk Products. Packaging for Vacuum Cooking. PART VII: METHODOLOGY AND ECONOMICS. Dimensional Coordination. The Quality. Price Ratio of Packaging and Its Effect on the Quality of the Final Product. Index.

Their metabolism and regulatory aspects of current applications of CDs are analysed: as carriers, for removing components, to produce or extract BaC, their use as nanosensors or in food packaging, and how inclusion complexes are formed are studied.

There is a nexus of seven inter-linked global existential challenges; Soil Security and Food Security are two of these. The established concept of Food Security is well defined and researched, whereas the emerging concept of Soil Security is building its currency globally. Addressing Soil Security provides the means to improve food, fibre and water quality in a sustainable manner, through enhanced soil care and development of best land-management practices. Soil is a fragile resource which is degraded in many parts of the world. The rapidly growing global population has placed further pressure...

Food system transformation provides the opportunity to shift current trends in all forms of malnutrition, prioritizing the availability and affordability of nutritious food for all – from shifting priorities in agricultural production, to improved food systems that favor nutrition and sustainability. The task of Action Track 4 is to explore approaches to doing so that will advance equitable livelihoods for producers, businesses, workers across the food system and consumers, with a particular emphasis on addressing inequalities and power imbalances. As the Science Group for AT 4, we explore the...

Abstract The food industry will be impacted by the acceleration of nanotechnology, its creative applications and constant advancements. Nanostructured materials are utilized to encapsulate food components, packaging and nanosensors. These materials make the compound more soluble, bioavailable and increase its delivery speed, while also keeping the active components safe throughout production and storage. The review outlines the effects of nanotechnology on food systems and describes the outcomes of antimicrobial nanostructural materials on bacteria. It also highlights the characteristics of fo...

Presenting the fundamental topics in glass science and technology, this concise introduction includes glass formation, crystallization, and phase separation. Glass structure models, with emphasis on the oxygen balance method, are presented in detail. Several chapters discuss the viscosity, density, thermal expansion, and mechanical properties of glasses as well as their optical and magnetic behavior and the diffusion of ions, atoms, and molecules and their effect on electrical conductivity, chemical durability, and other related behavior. In addition to the effects of atomic structure on the p...

PU Automotive Carpet Composites for Vehicle Interior Noise Control: Physical Basis of Behavior A. Cunningham, ICI Polyurethane Research Centre, Belgium N.C. Hilyard, Materials Research Institute, Sheffield Hallam University, UK Abstract Introduction Background Characterisation of Composite Performance Theoretical Basis Test Methods Test Results-Vibration Test Results-Airborne Conclusions References Pentane Blown Polyurethane Foams O. Volkert, BASF AG, Germany Abstract Introduction Pentanes as Blowing Agents Pentane in Integral Skin Foam Pentane in Rigid Foam Safety Environmental Pollution Toxi...

The central idea behind this book is deceptively simple: that our perception of flavour is multisensory. Consequently, to serve up great tasting food is not simply a matter of tickling the taste buds but of engaging a whole range of sensory experiences. Drawing on recent innovative research carried out by Spence’s team at the Crossmodal Research Laboratory at Oxford University, the authors argue that we must go beyond four or five individual taste sensations (which respond to particular sensory nodes on the tongue) to focus on the interaction of multisensory experiences as it is here that flav...

Hydrogels are a series of soft and wet materials with three dimensions of crosslinked networks. Hydrogels have attracted great attention due to their diverse functional properties, and their wide range of applications, such as in soft robots and actuators, stretched electronic devices, tissue engineering materials, controlled-release drug delivery vehicles, biomedicine materials, food science, and (bio)sensors. In general, there are four core concerns in hydrogel science, including the polymer source, structure fabrication, gel function, and gel applications. According to the logic that the “s...

There are limited applications of stimulus-responsive hydrogel in food field, which needs to be further explored, and a variety of response methods that have been developed, including temperature, pH, chemical, optical, electrical and other responsive hydrogels are identified.

While blockchain-based technologies are expected to bring a variety of impacts, only some are directly attributable to the blockchain element: increased transparency, traceability, and trust; other impacts are a side-effect of digitizing non-digital processes.

Plant-fibers are attractive compared to synthetic fibers, since they exhibit beneficial properties like low cost, good specific mechanical properties, and low energy consumption during production. Relevant plant fibers are categorized, and important processes (i.e., retting) and properties such as fiber structure and chemistry, aspect ratio, microfibril angle, fiber damages, fiber surface energy, and mechanical performance are shown. When it comes to plant fiber materials and composites, issues such as filler effectiveness, rule of mixtures, critical fiber length, interfacial compatibility and...

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Abstract Terahertz (THz) radiation encompasses a wide spectral range within the electromagnetic spectrum that extends from microwaves to the far infrared (100 GHz–∼30 THz). Within its frequency boundaries exist a broad variety of scientific disciplines that have presented, and continue to present, technical challenges to researchers. During the past 50 years, for instance, the demands of the scientific community have substantially evolved and with a need for advanced instrumentation to support radio astronomy, Earth observation, weather forecasting, security imaging, telecommunications, non-de...

This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability, and the effect of emerging (non-thermal) technologies on different food components.

In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food.

Novel food technologies are important for food security, safety and sustainability. Consumers, however, are often hesitant to accept them. In this narrative Review, we organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies. Associations evoked by a food technology, its perceived naturalness and trust in the industry using it influence consumer acceptance. Food neophobia, disgust sensitivity and cultural values are crucial personality factors for explaining individual differences. Using gene technology, nanot...

The recent devastating pandemic has drastically reminded humanity of the importance of constant scientific and technological progress. A strong interdisciplinary dialogue between academic and industrial scientists of various specialties, entrepreneurs, managers and the public is paramount in triggering new breakthrough ideas which often emerge at the interface of disciplines. The following sections, compiled by a highly diverse group of authors, are summarizing recently achieved game-changing leaps in science and technology. The game-changers range from paradigm shifts in scientific theories t...

A summary of the current knowledge of these analytical techniques for metabolomics and their application to different fields as environmental, food or health sciences is offered.

This commentary addresses the NOVA classification system from the perspective of food science, which is responsible for the safety and reliability of virtually all the foods the authors eat, because it neglects well-established science concepts from the food science domain.

Theoretical frameworks associated with science and technology studies (STS) are becoming increasingly prominent in social science energy research, but what do they offer? This review provides a brief history of relevant STS concepts and frameworks and a structured analysis of how STS perspectives are appearing in energy social science research and how energy-related research is appearing in social science STS. Drawing from an initial body of 262 journal articles and books with a stratified sample of 68 published from 2009 to mid-2019, the review identifies four major groups of perspectives: (1...

• The significance of ultraviolet radiation (UVC) for food processing is presented. • UVC based microbial inactivation for food products are affected by various factors. • UVC approach is an efficient and eco-friendly option for food processing/preservation. • International/national guidelines on UVC usage by various agencies are discussed. The application of ultraviolet (UV) light in the food industry has held great promise for a long time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide range of microbial pathogens (e.g., bacteria, fungi, yeasts, molds, ...

Pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties, as well as on potential risks associated with HHP food applications based on available literature.

Abstract TianQin is a planned space-based gravitational wave (GW) observatory consisting of three Earth-orbiting satellites with an orbital radius of about $10^5 \, {\rm km}$. The satellites will form an equilateral triangle constellation the plane of which is nearly perpendicular to the ecliptic plane. TianQin aims to detect GWs between $10^{-4} \, {\rm Hz}$ and $1 \, {\rm Hz}$ that can be generated by a wide variety of important astrophysical and cosmological sources, including the inspiral of Galactic ultra-compact binaries, the inspiral of stellar-mass black hole binaries, extreme mass rat...

This review focuses on the use of SeNPs and their different applications as antimicrobial agents, growth promoters, crop biofortification, and nutraceuticals in agriculture.

This is the author accepted ,manuscript. The final version is available from Routledge via the DOI in this record

For each kilogram of food protein wasted, between 15 and 750 kg of CO 2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this r...

A virtual 3-d workshop to summarize the state of the science and knowledge gaps related to food insecurity, neighborhood food environments, and nutrition health disparities and examine evidence-based interventions and implementation approaches to address food insecurity and neighborhood food environments to promote health equity is summarized.

The need for microorganism control in the food industry has promoted research in food processing technologies. Ozone is considered to be a promising food preserving technique and has gained great interest due to its strong oxidative properties and significant antimicrobial efficiency, and because its decomposition leaves no residues in foods. In this ozone technology review, the properties and the oxidation potential of ozone, and the intrinsic and extrinsic factors that affect the microorganism inactivation efficiency of both gaseous and aqueous ozone, are explained, as well as the mechanisms...

Agricultural products are a vital component of the human diet. However, these products can be contaminated by health-threatening pesticides and mycotoxins due to improper farming and storage practices. Besides, pesticide pollution can be also regarded as environmental pollution and pesticide reduction is among the Sustainable Development Goals (SDGs). While these hazardous chemicals are stable during several traditional food processing, innovative food processing technologies, including high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma (CP), supercritical carbon dioxide...

Deep-fat frying is one of the most popular food processing methods worldwide. It involves simultaneous transfer of heat and mass at high temperature. Typical fried products tend to have bright color, crisp texture and delicious taste. In fact, fried foods contain large amount of oil, calories and acrylamide which are burden to health. It is necessary to develop innovative frying technologies to reduce oil absorption during frying process, thus obtain healthier fried products with low oil content. Control of oil content can be achieved by developing pretreatment technologies, innovative frying ...

The world faces formidable, but manageable, challenges in achieving food security in a world growing beyond 9 billion people in the coming decades. Five big challenges will necessitate shifting innovation strategy to place greater emphasis on sustainable increases in diet quality, on total factor productivity ‐ not just crop yield ‐ growth, on social protection programs, on Africa, on post‐farmgate agri‐food value chains, on risk management, and on reducing the land and water footprint of food production. We must be progressive in both senses of the term, having faith in science as an engine o...

This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing, packaging, security, and storage.

The definition, principle, steps, advantages and disadvantages of freeze-drying are summarized, and the research progress in food industry in recent years is reviewed, including the technological parameters and influencing factors.