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Advances in Food and Nutrition Research

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https://read.qxmd.com/read/30678821/preface
#1
EDITORIAL
Fidel Toldrá
No abstract text is available yet for this article.
2019: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30678820/dietary-fatty-acids-and-the-metabolic-syndrome-a-personalized-nutrition-approach
#2
Sarah O'Connor, Iwona Rudkowska
Dietary fatty acids are present in a wide variety of foods and appear in different forms and lengths. The different fatty acids are known to have various effects on metabolic health. The metabolic syndrome (MetS) is a constellation of risk factors of chronic diseases. The etiology of the MetS is represented by a complex interplay of genetic and environmental factors. Dietary fatty acids can be important contributors of the evolution or in prevention of the MetS; however, great interindividual variability exists in the response to fatty acids...
2019: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30678819/meat-as-a-pharmakon-an-exploration-of-the-biosocial-complexities-of-meat-consumption
#3
Frédéric Leroy
In contemporary dietary advice, meat is depicted as a pharmakon: it is believed to either heal or poison the human body (and mind). Often, it also serves as a scapegoat for a wide range of public health issues and other societal problems. Related attitudes, practices, and beliefs pertain to a demarcated mode of thinking or episteme that is characteristic for the so-called post-domestic or industrialized societies. The latter are not only typified by an abundant yet largely concealed production of meat, but increasingly also by moral crisis and confusion about its nutritional meaning...
2019: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30678818/particular-alimentations-for-nutrition-health-and-pleasure
#4
José Miguel Aguilera, Bum-Keun Kim, Dong June Park
People around the world select their foods and meals according to particular choices based on physiological disorders and diseases, traditions, lifestyles, beliefs, etc. In this chapter, two of these particular alimentations are reviewed: those of the gourmet and the frail elderly. They take place in an environment where food is usually synonymous of body health disregarding its effects on social, cultural and psychological aspects, including emotions. Based on an extensive literature review, it is proposed that the paradigm changes from food equals health to food means well-being, the latter encompassing physical and physiological aspects as well as psychological, emotional and social aspects at the individual and societal levels...
2019: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30678817/advances-in-sheep-and-goat-meat-products-research
#5
Alfredo Teixeira, Severiano Silva, Sandra Rodrigues
The main goal of this chapter was to review the state of the art in the recent advances in sheep and goat meat products research. Research and innovation have been playing an important role in sheep and goat meat production and meat processing as well as food safety. Special emphasis will be placed on the imaging and spectroscopic methods for predicting body composition, carcass and meat quality. The physicochemical and sensory quality as well as food safety will be referenced to the new sheep and goat meat products...
2019: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30678816/advanced-analysis-of-roots-and-tubers-by-hyperspectral-techniques
#6
Wen-Hao Su, Da-Wen Sun
Hyperspectral techniques in terms of spectroscopy and hyperspectral imaging have become reliable analytical tools to effectively describe quality attributes of roots and tubers (such as potato, sweet potato, cassava, yam, taro, and sugar beet). In addition to the ability for obtaining rapid information about food external or internal defects including sprout, bruise, and hollow heart, and identifying different grades of food quality, such techniques have also been implemented to determine physical properties (such as color, texture, and specific gravity) and chemical constituents (such as protein, vitamins, and carotenoids) in root and tuber products with avoidance of extensive sample preparation...
2019: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30678815/marine-waste-utilization-as-a-source-of-functional-and-health-compounds
#7
Amin Shavandi, Yakun Hou, Alan Carne, Michelle McConnell, Alaa El-Din A Bekhit
Consumer demand for convenience has led to large quantities of seafood being value-added processed before marketing, resulting in large amounts of marine by-products being generated by processing industries. Several bioconversion processes have been proposed to transform some of these by-products. In addition to their relatively low value conventional use as animal feed and fertilizers, several investigations have been reported that have demonstrated the potential to add value to viscera, heads, skins, fins, trimmings, and crab and shrimp shells by extraction of lipids, bioactive peptides, enzymes, and other functional proteins and chitin that can be used in food and pharmaceutical applications...
2019: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30678814/microbial-ecology-of-fermented-vegetables-and-non-alcoholic-drinks-and-current-knowledge-on-their-impact-on-human-health
#8
Laura Lavefve, Daya Marasini, Franck Carbonero
Fermented foods are currently experiencing a re-discovery, largely driven by numerous health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented beverages) have been the subject of intensive research, other plant-based fermented foods that are in some case widely consumed (kimchi/sauerkraut, pickles, kombucha) have received less scientific attention. In this chapter, the current knowledge on the microbiology and potential health benefits of such plant-based fermented foods are presented...
2019: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30678813/functions-and-applications-of-bioactive-peptides-from-corn-gluten-meal
#9
Guoming Li, Wenying Liu, Yuqing Wang, Fuhuai Jia, Yuchen Wang, Yong Ma, Ruizeng Gu, Jun Lu
Corn protein has been identified as an important source of bioactive peptides. Such peptides can be released during hydrolysis induced by proteolytic enzymes or microbial fermentation. Corn peptides have been found to exhibit different functions in vitro and in vivo such as antihypertensive, hepatoprotective, anti-obesity, antimicrobial, antioxidative, mineral-binding and accelerating alcohol metabolism. To date, 22 sequences of bioactive corn peptides have already been identified. There is an increasing commercial interest in the production of corn peptides with the purpose of using them as active ingredients, which may find use in the treatment of liver injury, hypertension, dental carries, oxidative stress, mineral malabsorption and obesity...
2019: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30077226/preface
#10
EDITORIAL
David Rodríguez-Lázaro
No abstract text is available yet for this article.
2018: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30077225/parasites-in-food-from-a-neglected-position-to-an-emerging-issue
#11
REVIEW
Lucy J Robertson
Foodborne parasites have long been a neglected group of pathogens, as they often have insidious, chronic effects, rather than being acute diseases, and they are often associated with impoverished or marginalized populations. In addition, due to the long incubation period for most foodborne parasites, source attribution is often difficult, if not impossible. However, global trends have enabled foodborne parasites to emerge in different populations in new locations, transmitted through different food types, and sometimes with unexpected symptoms...
2018: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30077224/hepatitis-e-virus-a-new-foodborne-zoonotic-concern
#12
REVIEW
David Rodríguez-Lázaro, Marta Hernandez, Nigel Cook
Hepatitis E virus (HEV) is an enteric nonenveloped single-stranded RNA virus. Among the mammalian lineages, four genotypes are associated to human infection: genogroups 1 and 2 infect only humans and are mainly found in developing countries, while genogroups 3 and 4 are zoonotic, being found in a variety of animal species including pigs, and are autochthonous in developed countries. HEV infection can result in liver damage and with genotypes 1 and 2 symptoms can be particularly severe in pregnant women, with a high lethality ratio...
2018: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30077223/campylobacter-in-the-food-chain
#13
Lourdes García-Sánchez, Beatriz Melero, Jordi Rovira
Currently Campylobacter is the most commonly reported zoonosis in developed and developing countries. In the European Union, the number of reported confirmed cases of human campylobacteriosis was 246,307 in 2016, which represents 66.3 cases per 100,000 population. The genus Campylobacter includes 31 species with 10 subspecies. Within the genus Campylobacter, C. jejuni subsp. jejuni and C. coli are most frequently associated with human illness. Mainly, the infection is sporadic and self-limiting, although some cases of outbreaks have been also reported and some complications such as Guillain-Barré syndrome might appear sporadically...
2018: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30077222/listeria-monocytogenes-in-foods
#14
Kieran Jordan, Olivia McAuliffe
Listeria monocytogenes causes listeriosis, a rare foodborne disease with a mortality rate of 20%-30%. The elderly and immunocompromised are particularly susceptible to listeriosis. L. monocytogenes is ubiquitous in nature and can contaminate food-processing environments, posing a threat to the food chain. This is particularly important for ready-to-eat foods as there is no heat treatment or other antimicrobial step between production and consumption. Thus, occurrence and control of L. monocytogenes are important for industry and public health...
2018: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30077221/salmonella-in-foods-a-reemerging-problem
#15
REVIEW
Alessandra De Cesare
The number of human salmonellosis within the European Union tended to increase since 2013. One of the reasons might be Salmonella Enteritidis rising in laying hens flocks by around 17% in 2015 vs 2014 and by 57% in 2016 vs 2015. The most important sources of food-borne Salmonella outbreaks are still eggs and egg products as well as ready-to-eat foods having a long shelf life. Specific actions are suggested to restart decreasing the number of human salmonellosis: (1) revision of sampling schemes to solve pathogen under detection in both animals and foods; (2) integration of microbiological criteria with fit for purpose performance objectives and food safety objectives; and (3) improvement of epidemiological investigations of human, food, and animal isolates by using whole-genome sequencing in order to effectively track salmonellosis and verify which prevention measures are most effective...
2018: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30077220/norovirus-the-burden-of-the-unknown
#16
Walter Randazzo, Doris H D'Souza, Gloria Sanchez
Human noroviruses (HNoVs) are primarily transmitted by the fecal-oral route, either by person-to-person contact, or by ingestion of contaminated food or water as well as by aerosolization. Moreover, HNoVs significantly contribute to foodborne diseases being the causative agent of one-fifth of acute gastroenteritis worldwide. As a consequence of globalization, transnational outbreaks of foodborne infections are reported with increasing frequency. Therefore, in this review, state-of-the-art information regarding molecular procedures for human norovirus detection in food as well common food processing technologies have been summarized...
2018: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30077219/antimicrobial-resistance-in-the-food-chain-in-the-european-union
#17
REVIEW
Diego Florez-Cuadrado, Miguel A Moreno, María Ugarte-Ruíz, Lucas Domínguez
Consumers require safety foods but without losing enough supply and low prices. Food concerns about antimicrobial residues and antimicrobial-resistant (AMR) bacteria are not usually appropriately separated and could be perceived as the same problem. The monitoring of residues of antimicrobials in animal food is well established at different levels (farm, slaughterhouse, and industry), and it is preceded by the legislation of veterinary medicines where maximum residues limits are required for medicines to be used in food animal...
2018: Advances in Food and Nutrition Research
https://read.qxmd.com/read/30077218/emerging-biological-risks-in-a-global-context-an-introduction
#18
David Rodríguez-Lázaro, Marta Hernandez
Foodborne diseases are one of the most serious problems in public health and one of the main causes of illness and death. It is estimated that around 600 million cases of gastroenteritis occur worldwide each year. At present, more than 200 foodborne diseases are known, which can cause from mild gastroenteritis to syndromes with a fatal outcome, with the added possibility of chronic complications, and more than 40 agents have been described that can cause foodborne diseases. Some of the most relevant foodborne pathogens are neglected or their impact underestimated such as foodborne viruses and parasites...
2018: Advances in Food and Nutrition Research
https://read.qxmd.com/read/29860979/preface
#19
EDITORIAL
Fidel Toldrá
No abstract text is available yet for this article.
2018: Advances in Food and Nutrition Research
https://read.qxmd.com/read/29860978/characterization-of-the-degree-of-food-processing-in-relation-with-its-health-potential-and-effects
#20
REVIEW
Anthony Fardet
Up today technological processes are intended to produce safe and palatable food products. Yet, it is also expected that processing produces healthy and sustainable foods. However, due to the dramatic increase of chronic diseases prevalence worldwide, i.e., obesity, type 2 diabetes, cardiovascular diseases, and some cancers, ultraprocessing has been pointed out as producing unhealthy foods, rich in energy and poor in protective micronutrients and fiber, i.e., "empty" calories. Indeed the 1980s saw massive arrivals of ultraprocessed foods in supermarkets, i...
2018: Advances in Food and Nutrition Research
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