Loveday, Simon M.
Published in
Annual Review of Food Science and Technology
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...
Sanidad, Katherine Z. Sukamtoh, Elvira Xiao, Hang McClements, David Julian Zhang, Guodong
Published in
Annual Review of Food Science and Technology
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 hea...
Håkansson, Andreas
Published in
Annual Review of Food Science and Technology
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 formati...
Gomand, F. Borges, F. Burgain, J. Guerin, J. Revol-Junelles, A.-M. Gaiani, C.
Published in
Annual Review of Food Science and Technology
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 th...
González-Peña, Diana Brennan, Lorraine
Published in
Annual Review of Food Science and Technology
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 i...
Rao, Jiajia Chen, Bingcan McClements, David Julian
Published in
Annual Review of Food Science and Technology
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 disc...
Brandt, Katelyn Barrangou, Rodolphe
Published in
Annual Review of Food Science and Technology
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...
Power, Rebecca Prado-Cabrero, Alfonso Mulcahy, Ríona Howard, Alan Nolan, John M.
Published in
Annual Review of Food Science and Technology
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 cognitiv...
O'Sullivan, Lisa Bolton, Declan McAuliffe, Olivia Coffey, Aidan
Published in
Annual Review of Food Science and Technology
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 con...
Nieman, David C. Lila, Mary Ann Gillitt, Nicholas D.
Published in
Annual Review of Food Science and Technology
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 simultaneousl...
