Food industry spoilage fungi control through facility sanitization
Publication date: Available online 26 July 2019Source: Current Opinion in Food ScienceAuthor(s): Angélica Olivier Bernardi, Marcelo Valle Garcia, Marina Venturini CopettiThe choice of sanitizing agents with adequate antifungal activity is a relevant step for the control of losses related to fungal spoilage in the food industry. Spoilage fungi usually gain access to the premises through contaminated raw materials. These organisms disperse easily through the air and can deposit themselves onto the surface of freshly made products. If they find the proper conditions for growth, they will form colonies that release more funga...
Source: Current Opinion in Food Science - July 27, 2019 Category: Food Science Source Type: research
Multicomponent emulsifiers from sunflower seeds
Publication date: Available online 18 July 2019Source: Current Opinion in Food ScienceAuthor(s): Dimitris Karefyllakis, Atze Jan van der Goot, Constantinos V. NikiforidisThe increasing demand for new ingredients with high functionality can be compensated to some extent by an improved utilization of plant derived materials, like proteins. Abundant amounts of proteins exist in plants, however, the current biorefinery strategies are not suitable for their sturdy matrix and complex composition. Milder and simpler processes should be developed in order to avoid chemicals and conditions that either disregard useful ingredients o...
Source: Current Opinion in Food Science - July 19, 2019 Category: Food Science Source Type: research
Lactic acid bacteria: What coffee industry should know?
Publication date: Available online 17 July 2019Source: Current Opinion in Food ScienceAuthor(s): Gilberto V de Melo Pereira, Alexander da Silva Vale, Dão Pedro de Carvalho Neto, Elisângela SM Muynarsk, Vanete Thomaz Soccol, Carlos R SoccolDuring coffee processing, lactic acid bacteria (LAB) from multiple ecosystems (water, native soil, air, and plant) find in the cherry pulp a rich environment for their development. They utilize pulp substrate as a source of carbon and nitrogen to produce significant amounts of lactic acid. This natural fermentation is purposely used by coffee growers to promote an efficient removal of t...
Source: Current Opinion in Food Science - July 18, 2019 Category: Food Science Source Type: research
The fungal problem in cheese industry
Publication date: Available online 13 July 2019Source: Current Opinion in Food ScienceAuthor(s): Cathrine Finne Kure, Ida SkaarMould growth on cheese represents both a quality and a food safety problem, and poses significant economic losses. Several mould genera may destroy cheese, however normally just a few fungal species dominate on a specific type of cheese. Penicillium is the major genus followed by Aspergillus. Cheese contaminating mould species may produce mycotoxins, and some of the toxins as ochratoxin A, cyclopiazonic acid and sterigmatocystin have been shown to be stable under normal processing conditions. The m...
Source: Current Opinion in Food Science - July 14, 2019 Category: Food Science Source Type: research
Representation of wine and beer: Influence of expertise
Publication date: Available online 13 July 2019Source: Current Opinion in Food ScienceAuthor(s): Carole Honoré-Chedozeau, Maud Desmas, Jordi Ballester, Wendy V Parr, Sylvie CholletExpertise in the beverage industries has a long tradition (e.g., where a company expert graded teas) but was relatively neglected by science until after World War II. By drawing on methodologies and theory for studying expertise in domains such as chess playing, researchers in the fields of wine and beer have begun to elucidate the cognitive processes implicated in the acquisition and implementation of expertise relevant to analytical sensory ev...
Source: Current Opinion in Food Science - July 14, 2019 Category: Food Science Source Type: research
The current state of food fraud prevention: overview and requirements to address ‘How to Start?’ and ‘How Much is Enough?’
Publication date: Available online 15 June 2019Source: Current Opinion in Food ScienceAuthor(s): John W SpinkFood Fraud – intentional deception for economic gain using food – is one of the most urgent and active food research and regulatory areas. The current state of research has expanded to include criminology, public policy, business enterprise risk management, and implementation of a management system. This range of disciplines has been critical since the hazard analysis, and prevention strategies are fundamentally different when addressing an intelligent human adversary. The broad range of literature has been adop...
Source: Current Opinion in Food Science - July 13, 2019 Category: Food Science Source Type: research
Impact of learning and training on wine expertise: A review
Publication date: Available online 6 July 2019Source: Current Opinion in Food ScienceAuthor(s): S Tempere, G de Revel, G SicardExperts are able to conduct both analytical and holistic tasks involved in evaluating wine quality. Although there is no standard for wine-tasting training, a number of papers have reported on experts’ ability to discriminate among and categorize wines, highlighting a process involving perceptual clues and cognitive processing. This review focuses on the influence of different training tasks on tasting and olfactory abilities.Moreover, recent researches in psychophysics and neurosciences demonstr...
Source: Current Opinion in Food Science - July 7, 2019 Category: Food Science Source Type: research
Advances and Challenges in Soft Tribology with Applications to Foods
Publication date: Available online 27 June 2019Source: Current Opinion in Food ScienceAuthor(s): Raisa ED Rudge, Elke Scholten, Joshua A DijksmanThe last decades have witnessed exciting progress in the understanding of soft material mechanics. Many of these advances have been inspired by, and have broad ramifications in the field of food science. One particular aim of food science is to get a better understanding of the physico-chemical mechanisms that are relevant in sensory perception and oral processing. It is recognized that not only rheological properties but also frictional properties are relevant in these processes....
Source: Current Opinion in Food Science - June 28, 2019 Category: Food Science Source Type: research
Mycotoxin contamination in cereal-based baby foods
Publication date: Available online 26 June 2019Source: Current Opinion in Food ScienceAuthor(s): Karim C Piacentini, Larissa S Ferranti, Mariana Pinheiro, Bruno G Bertozzi, Liliana O RochaCompared to adults, children and especially infants, have a markedly different physiology. Mainly due to metabolic rates and lower body weight, infants are recognized as a potentially vulnerable subgroup with respect to consumption of mycotoxins. In this review, analysis of the main mycotoxins occurring in food intended for children, such as aflatoxins, ochratoxin A, Fusarium toxins and Alternaria toxins, is presented.Aspects regarding ge...
Source: Current Opinion in Food Science - June 27, 2019 Category: Food Science Source Type: research
What do we know about the sensory drivers of emotions in foods and beverages?
Publication date: Available online 26 June 2019Source: Current Opinion in Food ScienceAuthor(s): Sara Spinelli, Sara R JaegerIn the past decade, while interest in emotions has markedly grown, the relationships between sensory properties and emotions, and particularly the role played by product liking/disliking, remains underexplored. In this review we provide a concise summary of recent research on the emotions elicited by unbranded foods and beverages, as well as simpler taste and odour stimuli. Scientific advances and research limitations will be discussed, while taking account of heterogeneity in results due to the diff...
Source: Current Opinion in Food Science - June 27, 2019 Category: Food Science Source Type: research
Fungal and mycotoxin problems in grape juice and wine industries
Publication date: Available online 25 June 2019Source: Current Opinion in Food ScienceAuthor(s): Juliane Elisa WelkeThe fungal diseases in the vineyard reduce grape quality influencing the volatile profile and consequently impair the aroma, taste and color of juice and wine. In addition to this sensory effect, the occurrence of filamentous fungi in grapes may result in mycotoxins, including alternariol, aflatoxins, tenuazonic acid, fumonisin B2, ochratoxin A (OTA), patulin citrinin, among others. OTA is the most studied mycotoxin in grape products and can effectively represent a concern for industries. This short review di...
Source: Current Opinion in Food Science - June 27, 2019 Category: Food Science Source Type: research
The fungal problem in bread production: Insights of causes, consequences, and control methods
Publication date: Available online 25 June 2019Source: Current Opinion in Food ScienceAuthor(s): Marcelo Valle Garcia, Angélica Olivier Bernardi, Marina Venturini CopettiContamination by fungi in bread production is a cause for concern because can reduce the product shelf-life generating economic losses and consumers dissatisfaction. Fungal spores originate mainly from raw materials and facilities air. For its control, the main alternative is the use of preservatives; however, this method can lose efficacy due to the resistance of some fungal strains to the allowed preservatives. On the other hand, the use of commercial s...
Source: Current Opinion in Food Science - June 27, 2019 Category: Food Science Source Type: research
Towards new food emulsions: Designing the interface and beyond
Publication date: Available online 19 June 2019Source: Current Opinion in Food ScienceAuthor(s): Claire Berton-Carabin, Karin SchroënEmulsions are ubiquitous in foods, and decades of research work have led to advanced, although often empirical, control over the formulation and functionality of those systems. However, the conventional strategies to make food emulsions have to be revisited, due to the trends in the food sector area that have emerged in recent years. This includes a strong focus on naturalness, health and sustainability, which promotes the use of plant-derived ingredients, ideally obtained from mild processi...
Source: Current Opinion in Food Science - June 20, 2019 Category: Food Science Source Type: research
The Current State of Food Fraud Prevention: Overview and Requirements to Address “How to Start?” and “How Much is Enough?”
Publication date: Available online 15 June 2019Source: Current Opinion in Food ScienceAuthor(s): John SpinkFood Fraud – intentional deception for economic gain using food – is one of the most urgent and active food research and regulatory areas. The current state of research has expanded to include criminology, public policy, business enterprise risk management, and implementation of a management system. This range of disciplines has been critical since the hazard analysis, and prevention strategies are fundamentally different when addressing an intelligent human adversary. The broad range of literature has been adopte...
Source: Current Opinion in Food Science - June 16, 2019 Category: Food Science Source Type: research
Melamine and food safety: a 10-year review
Publication date: Available online 8 June 2019Source: Current Opinion in Food ScienceAuthor(s): Qi Li, Pan Song, Jianguo WenIn 2008, a melamine-contaminated milk powder incident occurred in China, which caused many urinary calculi in infants and young children. Some of these children developed kidney injury and even died. This had serious effects in China and the world, causing many people to become concerned about food safety issues. More than 10 years have passed since this incident, but food safety events continue to occur worldwide. We systematically reviewed the melamine incident, the harm caused by melamine to the hu...
Source: Current Opinion in Food Science - June 9, 2019 Category: Food Science Source Type: research
