Review
Food Science & Technology
Paola Guzman-Luna, Miguel Mauricio-Iglesias, Anna Flysjo, Almudena Hospido
Summary: This paper addresses the twin challenge of climate change and its effects on the environmental performance of the dairy products value chains. It focuses on the contribution of the dairy sector to climate change and the biophysical impacts of climate change on the sector in Europe. The study found that dairy farms are the major contributor to greenhouse gas emissions and also the most vulnerable stage to climate change. Measures will be needed to mitigate the threats and opportunities faced by the sector.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Nutrition & Dietetics
Daniel Gabriel Barta, Mihaiela Cornea-Cipcigan, Rodica Margaoan, Dan Cristian Vodnar
Summary: Bee bread, a product obtained through the fermentation of bee pollen, has attracted increasing interest in the field of functional foods and nutraceuticals. This fermentation process enhances the bioavailability and digestibility of beneficial components naturally found in bee pollen, while also increasing shelf life and providing multiple health benefits.
FRONTIERS IN NUTRITION
(2022)
Review
Biochemistry & Molecular Biology
Ga Yeong Yi, Min Ju Kim, Hyo In Kim, Jinbong Park, Seung Ho Baek
Summary: Despite advancements in diagnosis and treatment, cancer remains a critical threat to health. Hyperthermia (HT) is a promising and cost-effective treatment strategy for cancer. This review summarizes studies on the anti-cancer effects of HT and its detailed mechanisms, as well as the combination therapies that can overcome the limitations of HT.
Article
Food Science & Technology
Yi Zhao, Yuting Xia, Yuandong Yu, Guizhao Liang
Summary: This article discusses the recent advancements and applications of data-driven quantitative structure-activity relationship (QSAR) methods in food science and related fields, and explores their implications in improving food quality, safety, and nutrition.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Jiyoung Park, Hong-Sik Kim
Summary: This article reviews the quality attributes of rice-based gluten-free foods, such as bread, pasta, and beer, and explores the technological advancements and methods to improve their quality. By blending different gluten-free grains and incorporating additives to mimic gluten function, along with utilizing starch preprocessing and extrusion puffing processes, the quality of rice-based gluten-free products can be enhanced to meet consumer preferences.
Editorial Material
Food Science & Technology
Adrian Rabadan, Roberto Nieto, Rodolfo Bernabeu
Summary: The current demand for healthy and sustainable foods has led to the development of new alternatives, with manufacturers reformulating their products to offer healthier choices for consumers. The market demand for more sustainable foods helps reduce environmental impact, but not all consumers are willing to eat foods produced with new ingredients or technologies.
Review
Nutrition & Dietetics
Alan W. Barclay, Livia S. A. Augustin, Furio Brighenti, Elizabeth Delport, C. Jeyakumar Henry, John L. Sievenpiper, Kathy Usic, Yang Yuexin, Andreea Zurbau, Thomas M. S. Wolever, Arne Astrup, Monica Bullo, Anette Buyken, Antonio Ceriello, Peter R. Ellis, Marie-Ann Vanginkel, Cyril W. C. Kendall, Carlo La Vecchia, Geoffrey Livesey, Andrea Poli, Gabriele Riccardi, Jordi Salas-Salvado, Antonia Trichopoulou, Kalpana Bhaskaran, David J. A. Jenkins, Walter C. Willett, Jennie C. Brand-Miller
Summary: Globally, regulations regarding the inclusion of GI on food labels vary, with some countries in Asia allowing low GI claims while others permit voluntary claims only. Inconsistencies in food regulation worldwide undermine consumer and health professional confidence, calling for greater harmonization and consistency in standards.
Article
Nutrition & Dietetics
Jacintha Domic, Pol Grootswagers, Luc J. C. van Loon, Lisette C. P. G. M. de Groot
Summary: This article discusses the potential issues that older adults may face when adopting a vegan diet, including lower protein bioavailability and functionality, and inadequate essential amino acid content. The authors suggest that a vegan diet may increase the risk of inadequate protein intake in older adults and provide recommendations for further research.
ADVANCES IN NUTRITION
(2022)
Review
Food Science & Technology
James S. Chacha, Liyan Zhang, Chigozie E. Ofoedu, Rashid A. Suleiman, Joachim M. Dotto, Ume Roobab, Adedoyin O. Agunbiade, Haile Tesfaye Duguma, Beatha T. Mkojera, Sayed Mandi Hossaini, Waheed A. Rasaq, Ivan Shorstkii, Charles Odilichukwu R. Okpala, Malgorzata Korzeniowska, Raquel P. E. Guine
Summary: The push for non-thermal food processing methods has arisen due to challenges with thermal methods, including high costs and changes in food nutrient components. These non-thermal methods offer benefits such as microbial inactivation, nutrient retention, and extended shelf-life, but continuous synthesis of scientific literature is necessary as research progresses. Current focus lies on the operational mechanisms and effectiveness of these methods.
Article
Psychology, Multidisciplinary
Guanghua Sheng, Qing Xia, Beibei Yue, Yuqi Li
Summary: This study demonstrates the impact of congruence between image proximity and product type on advertising attitude and product attitude, with the mediation of mental imagery. The research findings suggest that different types of image proximity can influence consumer attitudes towards green products in advertising.
FRONTIERS IN PSYCHOLOGY
(2021)
Article
Food Science & Technology
Luisma Sanchez-Siles, Sergio Roman, Vincenzo Fogliano, Michael Siegrist
Summary: The degree of food processing, healthiness, and naturalness are different aspects of food. The study found that not all snack bars categorized as UPFs were necessarily unhealthy and unnatural. Significant differences were observed in terms of Nutri-score and FNI values, suggesting that overall ratings for a product category may not be appropriate. This research helps clarify the role of UPFs in the food system.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Ana Gimenez, Jessica Aschemann-Witzel, Gaston Ares
Summary: The study found that suboptimality triggers associations about quality issues and negative emotional reactions, significantly affecting perceived quality and purchase intention. Consumers showed a slightly higher intention to purchase products with defects when considering a discount.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Maria-Eleni Dimitrakopoulou, Apostolos Vantarakis
Summary: Food safety and quality have become a growing concern for consumers and the food industry. The European Union has implemented specific legislation to monitor and protect food safety and quality while preserving each country's culture, history, and economy. This review examines innovative research technologies used in Europe for food traceability and authentication from 2010 to 2018, providing information on the methods used, country of origin, food type, and level of food processing.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Green & Sustainable Science & Technology
Saerom Wang
Summary: This research aims to explain how tourists make food consumption decisions based on their home habits and why they may or may not follow their habitual trajectory. Through a review of existing literature, the concepts of habit and food behavior are used to propose explanations for tourists' food behavior from the habit perspective. A conceptual model is presented to illustrate the relationship between tourists' food behavior and habits. The findings of this research contribute to understanding the characteristics of habitual behavior and provide a valuable extension to prior research on tourists' food behavior.
Article
Food Science & Technology
Claudio Bellia, Simona Bacarella, Marzia Ingrassia
Summary: Street food, a popular food tradition in many cities around the world, is affordable and prepared according to local preferences and culinary culture. However, it is also associated with health hazards, prompting the need for studies on food safety. This paper aims to provide a theoretical framework of the interaction between street food and food safety topics, highlighting the existence of street food safety as a research interest.