Article
Food Science & Technology
Afef Ladhari, Giandomenico Corrado, Youssef Rouphael, Francesca Carella, Giuseppina Rita Nappo, Cinzia Di Marino, Anna De Marco, Domenico Palatucci
Summary: The study characterized the chemical, functional, and technological features of two landraces of durum wheat from Ethiopia, finding that they have a rich range of secondary metabolites and antioxidant activities, which make them suitable for producing functional products and diversifying wheat-based foods.
Review
Food Science & Technology
Cuiping Yi, Nannan Qiang, Hong Zhu, Qian Xiao, Zuyin Li
Summary: Whole grains are rich in bioactive components and extrusion technology can improve their physicochemical properties, thus enhancing the functional properties of whole grain foods.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Plant Sciences
Fereidoon Shahidi, Renan Danielski, Samantha Ottani Rhein, Lee A. Meisel, Jocelyn Fuentes, Hernan Speisky, Andres R. Schwember, Adriano Costa de Camargo
Summary: Wheat and rice play a vital role in human nutrition and food security. Understanding their potential health benefits and studying the entire food value chain can optimize their production, improve human health, and address challenges posed by climate change.
Review
Agriculture, Multidisciplinary
Antonio Vega-Galvez, Angela Rodriguez, Karina Stucken
Summary: Native South American berries, such as calafate, maqui, murta, arrayan, and chequen, contain a variety of bioactive compounds like anthocyanins, flavonoids, and phenolic acids with strong antioxidant effects and beneficial health effects. More research is needed to fully understand the potential beneficial effects of consuming these berries on human health and to further explore their bioactive properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Review
Food Science & Technology
Yun Xiong, Pangzhen Zhang, Robyn Dorothy Warner, Shuibao Shen, Zhongxiang Fang
Summary: Increased consumer awareness of health and wellness has led to a high demand for foods and beverages with functional and therapeutic properties. Cereals, as important staple crops, have bioactive phytochemicals that make them suitable for processing into functional beverages. However, there has been little scientific and technological attention given to cereal grain-based beverages. In this review, the different categories of cereal grain-based functional beverages are discussed, along with their processing techniques, health properties, and future prospects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Nutrition & Dietetics
Luisma Sanchez-Siles, Sergio Roman, Juan F. Haro-Vicente, Maria Jose Bernal, Michelle Klerks, Gaspar Ros, Angel Gil
Summary: This study aimed to examine the acceptability of low-sugar complementary cereals in infants. The results showed that decreasing the sugar content in infant cereals did not affect infants' and parents' sensory evaluation, regardless of the infants' previous consumption of sweet cereals. This finding indicates an opportunity for the infant food industry to meet the demand of lowering sugar intake without compromising competitiveness in the market.
FRONTIERS IN NUTRITION
(2022)
Review
Engineering, Chemical
Oana-Elena Pascariu, Florentina Israel-Roming
Summary: Elderberries are rich in phenolic compounds, widely used in medicinal and food industries. Studies have shown their beneficial effects, including antioxidant, antibacterial, antiviral, antidiabetic, and anticancer properties, mainly attributed to their antioxidant activity.
Review
Food Science & Technology
Muhammad Arif Najmi Khairuddin, Ola Lasekan
Summary: In recent years, the consumption of gluten-free products has become a new food trend not only restricted to specific groups, but also embraced by normal consumers. However, research studies have found that gluten-free products on the market are generally lower in proteins, vitamins, and minerals, and higher in lipids, sugar, and salt compared to their gluten-containing counterparts.
Article
Chemistry, Multidisciplinary
Eva Ivanisova, Matej Cech, Peter Hozlar, Grzegorz Zagula, Dorota Gumul, Olga Grygorieva, Agnieszka Makowska, Przemyslaw Lukasz Kowalczewski
Summary: This study reports on the nutritional composition, antioxidant properties, physical properties, and sensory profiles of bread enriched with black oat flour. Enriched breads showed higher content of protein, fat, crude fibre, ash, and beta-glucan compared to control bread. The enriched breads also exhibited higher amounts of manganese, iron, and calcium. The sensory properties of the enriched breads were evaluated as good. Consumption of enriched breads with black oat can increase the variety of bakery products in markets.
APPLIED SCIENCES-BASEL
(2023)
Review
Food Science & Technology
Huiqin Guo, Haili Wu, Amin Sajid, Zhuoyu Li
Summary: Whole grain cereals are rich in unique bioactive components that contribute to restoring intestinal health, regulating blood glucose and lipid metabolism, providing antioxidant activity, and preventing gastrointestinal cancer, ultimately playing an important role in promoting human health.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Agriculture, Multidisciplinary
Ziyuan Wang, Zihui Yang, Jie Liu, Yiming Hao, Baoguo Sun, Jing Wang
Summary: Mitochondria play a crucial role in cellular metabolism, and natural bioactive components in whole grains can improve metabolic disorders by modulating mitochondrial biogenesis and energy metabolism.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Review
Biochemistry & Molecular Biology
Aparna Agarwal, Abhishek Dutt Rizwana, Abhishek Dutt Tripathi, Tarika Kumar, Kanti Prakash Sharma, Sanjay Kumar Singh Patel
Summary: Quinoa and chia seeds are traditional crops with excellent nutritional properties. Quinoa is high in protein and essential amino acids, while chia seeds contain dietary fiber, lipids, minerals, vitamins, and omega-3 fatty acids. Both seeds have medicinal properties and can help combat chronic diseases. Fortifying food products with quinoa and chia seeds can enhance their nutritional profile, and there is potential for developing value-added products incorporating these seeds.
Article
Nutrition & Dietetics
John R. N. Taylor, Colin D. Rehm, Henriette L. de Kock, Sune Donoghue, Andrew Johnson, Chanelle Thompson, Yulia Berezhnaya
Summary: Evidence shows that consuming whole-grain foods reduces the risk of cardiovascular disease, type-2 diabetes, and some cancers. Increasing whole-grain consumption in developing countries can greatly benefit population health. However, there is limited information on consumer knowledge, attitudes, and behaviors towards whole grains in these countries.
Review
Food Science & Technology
Yu Wang, Mingcong Fan, Haifeng Qian, Hao Ying, Yan Li, Li Wang
Summary: Type 2 diabetes mellitus (T2DM) is characterized by dysregulated glucose metabolism, but current hypoglycemic drugs have concerns regarding their safety and efficacy. Whole grains (WG) consumption has been shown to reduce the risk of T2DM and its complications. This review discusses the functional components from WG that positively affect glucose metabolism and the molecular mechanisms involved.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Nutrition & Dietetics
Mary A. Uyoga, Glory Mzembe, Nicole U. Stoffel, Diego Moretti, Christophe Zeder, Kamija Phiri, Magalie Sabatier, Nicholas P. Hays, Michael B. Zimmermann, Martin N. Mwangi
Summary: Compared to infant cereals based on refined grains, infant cereals containing whole grains and pulses may provide a healthier source of well-absorbed iron. However, the iron absorption from these cereals is still uncertain.
JOURNAL OF NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Alyssa Francavilla, Iris J. Joye
Summary: The study found that purple and blue wholemeals experience significant anthocyanin losses during processing, with mixing and baking steps being the main contributing factors, while resting and fermentation steps have minimal impact on anthocyanin retention. Additionally, dough systems with decreased pH and high-temperature, short-time baking procedures are more protective of anthocyanins.
Article
Food Science & Technology
Maleeka Singh, Azin Sadat, Reihaneh Abdi, Louis A. Colaruotolo, Alyssa Francavilla, Katherine Petker, Pedram Nasr, Maryam Moraveji, Gyllian Cruz, Yinan Huang, Aditi Arora, Aleana Chao, Sarah Walker, Xinya Wang, Sujani Rathnayake, Subramanyam Ragupathy, Steven G. Newmaster, Robert H. Hanner, Lawrence D. Goodridge, Maria G. Corradini
Summary: A study conducted in food retail stores in Ontario, Canada showed that all samples collected from high-touch surfaces tested negative for SARS-CoV-2, regardless of sampling day, time, location within the store, or surface material. These results suggest that maintaining preventive measures and recommended sanitizing routines can reduce the risk of virus exposure from contaminated high-touch surfaces within a food retailer store.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Meeting Abstract
Chemistry, Applied
A. Francavilla, I. J. Joye
