Annual Review of Food Science and Technology

Annual Review of Food Science and Technology(英文缩写 ANNU REV FOOD SCI T),ISSN 1941-1413,eISSN 1941-1421 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。

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Annual Review of Food Science and Technology 最新收录文献

※ 中文译文由 AI 辅助生成,仅供学术参考,请以英文原文为准。

1. Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits. 食品和饮料中的乳酸菌外多糖：分离、性质、特征和健康益处
   Kieran M Lynch, Emanuele Zannini, Aidan Coffey, Elke K Arendt
   Annual review of food science and technology 2018 IF: 15.40 Q1 PMID: 29580141

   Exopolysaccharides produced by lactic acid bacteria are a diverse group of polysaccharides produced by many species. They vary widely in their molecular, compositional, and structural characteristics,…

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2. Uptake of Engineered Nanoparticles by Food Crops: Characterization, Mechanisms, and Implications.
   Chuanxin Ma, Jason C White, Jian Zhao, Qing Zhao, Baoshan Xing
   Annual review of food science and technology 2018 IF: 15.40 Q1 PMID: 29580140

   With the rapidly increasing demand for and use of engineered nanoparticles (NPs) in agriculture and related sectors, concerns over the risks to agricultural systems and to crop safety have been the fo…

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3. Use of Natural Selection and Evolution to Develop New Starter Cultures for Fermented Foods.
   Eric Johansen
   Annual review of food science and technology 2018 IF: 15.40 Q1 PMID: 29580139

   The fermented foods industry is constantly seeking new starter cultures to deal with changing consumer preferences and new fermentation processes. New cultures can either be composed of strains isolat…

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4. Stability and Stabilization of Enzyme Biosensors: The Key to Successful Application and Commercialization.
   José I Reyes-De-Corcuera, Hanna E Olstad, Rosalía García-Torres
   Annual review of food science and technology 2018 IF: 15.40 Q1 PMID: 29580138

   Fifty-five years have passed and more than 100,000 articles have been published since the first report of an electrochemical enzyme biosensor. However, very few biosensors have reached practical appli…

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5. Natural Diversity in Heat Resistance of Bacteria and Bacterial Spores: Impact on Food Safety and Quality.
   Heidy M W den Besten, Marjon H J Wells-Bennik, Marcel H Zwietering
   Annual review of food science and technology 2018 IF: 15.40 Q1 PMID: 29580137

   Heat treatments are widely used in food processing often with the aim of reducing or eliminating spoilage microorganisms and pathogens in food products. The efficacy of applying heat to control microo…

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6. Milk Glycans and Their Interaction with the Infant-Gut Microbiota.
   Nina Kirmiz, Randall C Robinson, Ishita M Shah, Daniela Barile, David A Mills
   Annual review of food science and technology 2018 IF: 15.40 Q1 PMID: 29580136

   Human milk is a unique and complex fluid that provides infant nutrition and delivers an array of bioactive molecules that serve various functions. Glycans, abundant in milk, can be found as free oligo…

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7. Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food.
   Charlotte Jacobsen, Pedro J García-Moreno, Ana C Mendes, Ramona V Mateiu, Ioannis S Chronakis
   Annual review of food science and technology 2018 IF: 15.40 Q1 PMID: 29400995

   The use of vitamins, polyphenolic antioxidants, omega-3 polyunsaturated fatty acids (PUFAs), and probiotics for the fortification of foods is increasing. However, these bioactive compounds have low st…

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8. Advances in Understanding the Molecular Basis of the Mediterranean Diet Effect.
   Dolores Corella, Oscar Coltell, Fernando Macian, José M Ordovás
   Annual review of food science and technology 2018 IF: 15.40 Q1 PMID: 29400994

   Increasingly, studies showing the protective effects of the Mediterranean diet (MedDiet) on different diseases (cardiovascular, diabetes, some cancers, and even total mortality and aging indicators) a…

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9. Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake.
   Cristina Delgado-Andrade, Vincenzo Fogliano
   Annual review of food science and technology 2018 IF: 15.40 Q1 PMID: 29350563

   The main purpose of this review is to clarify whether the consumption of food rich in melanoidins and dietary advanced glycosylation end-products (dAGEs) is harmful or beneficial for human health. The…

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10. Enzymes in Lipid Modification.
    Uwe T Bornscheuer
    Annual review of food science and technology 2018 IF: 15.40 Q1 PMID: 29350562

    This article reviews the application of enzymes in lipid modification. Lipases are the most established biocatalysts used for the synthesis of structured triacylglycerols, fats, and margarine and for …

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