How to impact gluten protein network formation during wheat flour dough making
Publication date: Available online 6 April 2019Source: Current Opinion in Food ScienceAuthor(s): Nand Ooms, Jan A DelcourGluten proteins strongly affect the structure and texture of various wheat flour-based baked goods. During dough making, gluten proteins are the main determinants of dough properties. Be it for research purposes or as a way of controlling dough properties in an industrial environment, different approaches have been taken to alter gluten network structure and, thus, functionality. In this brief review, we summarize these strategies, considering both processing-based interventions to gluten network formati...
Source: Current Opinion in Food Science - April 7, 2019 Category: Food Science Source Type: research
The Evolving Landscape of Cannabis Edibles
Publication date: Available online 4 April 2019Source: Current Opinion in Food ScienceAuthor(s): Alexia BlakeCannabis has become a global market as increasingly more jurisdictions legalize medical or recreational consumption. Canada and the United States have arguably pioneered this movement, being the first of the G7 countries to actively replace black markets with highly regulated, legal markets. Under this framework, advancements in extraction technology, production scalability, and accessibility to a wide variety of product forms have all been realized. In the United States, edibles and beverages continue to win over m...
Source: Current Opinion in Food Science - April 5, 2019 Category: Food Science Source Type: research
Current evidence on cognitive improvement and neuroprotection promoted by anthocyanins
Publication date: Available online 30 March 2019Source: Current Opinion in Food ScienceAuthor(s): Nathalia Medina dos Santos, Patrícia Berilli Batista, Ângela Giovana Batista, Mário Roberto MarósticaIn this review we focus on presenting the results of the last few years and pioneer publications that link the administration of anthocyanin-rich products and improved cognitive function. In vitro studies proposed modulation of oxidative stress, inflammation and degeneration in neurons as main mechanisms by which anthocyanins could improve cognition. In vivo studies showed also regulation of synaptic plasticity, clearance o...
Source: Current Opinion in Food Science - March 31, 2019 Category: Food Science Source Type: research
Dairy protein-ligand interactions upon thermal processing and targeted delivery for the design of functional foods
Publication date: Available online 29 March 2019Source: Current Opinion in Food ScienceAuthor(s): Lloyd Condict, Vilia Darma Paramita, Stefan KasapisOptimal protein performance in techno- and bio-functional foods is largely determined by thermal processing, leading to physical or chemical interactions with other constituents found in the commercial formulation. There is a need to understand at a fundamental level the kinetics of molecular transport of bioactive compounds, including vitamins, essential fatty acids, antioxidants and caffeine, from protein-based excipients in nutraceutical-type products. Physical interactions...
Source: Current Opinion in Food Science - March 31, 2019 Category: Food Science Source Type: research
Polymicrobial interaction and biofilms between Staphylococcus aureus and Pseudomonas aeruginosa: an underestimated concern in food safety
Publication date: Available online 25 March 2019Source: Current Opinion in Food ScienceAuthor(s): Zhenbo Xu, Jinghong Xie, Thanapop Soteyome, Brian M. Peters, Mark E Shirtliff, Junyan Liu, Janette M. HarroAs leading food borne pathogens, interaction between S. aureus and P. aeruginosa has raised several important concerns in food safety including survival and contamination, antimicrobial resistance in animals, food poisoning, proliferation or inhibition by interspecies quorum sensing and biofilms, which involves multiple levels of studies including genome, resistome, virulome, metabolome, transcriptome and proteome, respec...
Source: Current Opinion in Food Science - March 26, 2019 Category: Food Science Source Type: research
