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1. The Science of Nutrition. 2. Assessing Nutritional Status and Guidelines For Dietary Planning. 3. Chemical And Biological Aspects Of Nutrition. 4. Nutritional Physiology: Digestion, Absorption, Circulation and Excretion. 5. Carbohydrates. Nutrition Matters: Impaired Glucose Regulation and Diabetes. 6. Protein. Nutrition Matters: Food Safety and Foodborne Illness. 7. Lipids. Nutrition Matters: Nutrition and Cardiovascular Disease. 8. Energy Metabolism. Nutrition Matters: Sports Nutrition. 9. Energy Balance and Body Weight Regulation. Nutrition Matters: Disordered Eating And Eating Disorders. 10. Water-Soluble Vitamins. Nutrition Matters: Alcohol and Health. 11. Fat-Soluble Vitamins. Nutrition Matters: Nutrition and Cancer. 12. The Trace Minerals. 13. The Major Minerals and Water. Nutrition Matters: Nutrition and Bone Health. 14. Life Cycle Nutrition. Nutrition Matters: Food Insecurity, Hunger and Malnutrition.
With the advance in science and technology as well as the improvement of living standards, the function of food is no longer just to meet the needs of survival. Food science and its associated nutritional health issues have been increasingly debated. Lipids, as complex metabolites, play a key role both in food and human health. Taking advantages of mass spectrometry (MS) by combining its high sensitivity and accuracy with extensive selective determination of all lipid classes, MS-based lipidomics has been employed to resolve the conundrum of addressing both qualitative and quantitative aspects of high-abundance and low-abundance lipids in complex food matrices. In this review, we systematically summarize current applications of MS-based lipidomics in food field. First, common MS-based lipidomics procedures are described. Second, the applications of MS-based lipidomics in food science, including lipid composition characterization, adulteration, traceability, and other issues, are discussed. Third, the application of MS-based lipidomics for nutritional health covering the influence of food on health and disease is introduced. Finally, future research trends and challenges are proposed. MS-based lipidomics plays an important role in the field of food science, promoting continuous development of food science and integration of food knowledge with other disciplines. New methods of MS-based lipidomics have been developed to improve accuracy and sensitivity of lipid analysis in food samples. These developments offer the possibility to fully characterize lipids in food samples, identify novel functional lipids, and better understand the role of food in promoting healt.
Modern research in food science and nutrition is moving from classical methodologies to advanced analytical strategies in which MS-based techniques play a crucial role. In this context, Foodomics has been recently defined as a new discipline that studies food and nutrition domains through the application of advanced omics technologies in which MS techniques are considered indispensable. Applications of Foodomics include the genomic, transcriptomic, proteomic, and/or metabolomic study of foods for compound profiling, authenticity, and/or biomarker-detection related to food quality or safety; the development of new transgenic foods, food contaminants, and whole toxicity studies; new investigations on food bioactivity, food effects on human health, etc. This review work does not intend to provide an exhaustive revision of the many works published so far on food analysis using MS techniques. The aim of the present work is to provide an overview of the different MS-based strategies that have been (or can be) applied in the new field of Foodomics, discussing their advantages and drawbacks. Besides, some ideas about the foreseen development and applications of MS-techniques in this new discipline are also provided.
In the late 2010s, artificial intelligence (AI) technologies became complementary to the research areas of food science and nutrition. This review aims to summarize these technological advances by systematically describing the following: the use of AI in other fields (eg, engineering, pharmacy, and medicine); the history of AI in relation to food science and nutrition; the AI technologies currently used in the agricultural and food industries; and some of the important applications of AI in areas such as immunity-boosting foods, dietary assessment, gut microbiome profile analysis, and toxicity prediction of food ingredients. These applications are likely to be in great demand in the near future. This review can provide a starting point for brainstorming and for generating new AI applications in food science and nutrition that have yet to be imagined.
By mid-century, the world population will surpass 9 billion people, meaning higher demand for available food, water, arable land and environmental impacts. Food safety issues, nutrition deficiencies, postharvest losses, regulation inconsistencies and consumer attitudes are all striking challenges which must be met in maintaining food security and sustainability. Possible solutions include advancements in food processing technologies, nanotechnology, innovative food formulations and the use of genomic approaches manifested in examples such as alternative protein sources, insect flour, nutrigenomics, 3D food printing, biomimicry, food engineering and merging technology. International organizations like the International Union of Food Science and Technology also play important roles in securing the world's food supplies by providing expertise through their respective country memberships. The present review addresses the food science and technology roles in meeting current challenges and investigates possible solutions to feed the world in the near future.
The Physics, Chemistry, And Biochemistry of Food. Food Macro- And Micro-Constituents. Food Commodities. Food Microbiology and Toxicology. The Principles and Applications of Traditional and Modern Food Production and Processing Techniques. Food Storage and Distribution. Quality Control and Legislation. Biotechnological Applications in the Food Industry. Dietary Requirements and the Nutritional Value of Foods. The Role of Nutrition in Health and Disease. Physiological and Biochemical Aspects of Nutrition and Its Cultural, Sociological, And Demographic Influences and Implications. Clinical Nutrition and Dietetics.
<i> Journal of Food and Nutrition Sciences (JFNS)</i>, a peer-reviewed open access journal published bimonthly in English-language, aims to foster a wider academic interest in food and nutrition field, and offers an important forum for researchers to exchange the latest results from research on human nutrition broadly and food-related nutrition in particular. Research articles, field process reports, short communications, book reviews, symposia proceedings and review articles are accepted. Generally, review articles on some topic of special current interest will be published.
Big data analysis has found applications in many industries due to its ability to turn huge amounts of data into insights for informed business and operational decisions. Advanced data mining techniques have been applied in many sectors of supply chains in the food industry. However, the previous work has mainly focused on the analysis of instrument-generated data such as those from hyperspectral imaging, spectroscopy, and biometric receptors. The importance of digital text data in the food and nutrition has only recently gained attention due to advancements in big data analytics. The purpose of this review is to provide an overview of the data sources, computational methods, and applications of text data in the food industry. Text mining techniques such as word-level analysis (e.g., frequency analysis), word association analysis (e.g., network analysis), and advanced techniques (e.g., text classification, text clustering, topic modeling, information retrieval, and sentiment analysis) will be discussed. Applications of text data analysis will be illustrated with respect to food safety and food fraud surveillance, dietary pattern characterization, consumer-opinion mining, new-product development, food knowledge discovery, food supply-chain management, and online food services. The goal is to provide insights for intelligent decision-making to improve food production, food safety, and human nutrition.
Abstract The evidence that celiac disease is one of the commonest food intolerances in the world is driving an increasing demand for gluten‐free foods. However, gluten is a structure‐building protein essential for formulating leavened baked goods. Therefore, obtaining high‐quality gluten‐free bread (GFB) is a technological challenge. This review focuses on contemporary approaches in gluten‐free baking that allow improvements at the structure, texture, acceptability, nutritive value, and shelf life of GFB. Gluten‐free breadmaking is a relatively new, emerging research topic that is attracting worldwide attention in order to develop different kinds of GFB, including regional varieties. Several approaches have been used to understand and improve GFB systems by evaluating different flours and starch sources, ingredients added for nutritional purposes, additives, and technologies or a combination of these elements. Some studies aimed to assess or improve GFB's technological or nutritional properties, while others had multiple objectives. Several studies used food science tools in order to improve technological and sensory quality of GFB, together with nutritional value. Some GFBs are vehicles of nutrients and bioactive compounds. Furthermore, extensive research on interfacing food science, nutrition, and health is needed so that a GFB with both good technological and nutritional properties can be prepared and made more available to those with celiac disease, which will help them adhere to a strict gluten‐free diet, increase social inclusion, and improve their quality of life.
Food and nutrition are popular topics in the media and on social media. The ubiquity of social media has created new opportunities for qualified or credentialed experts in the scientific community to connect with clients and the public. It has also created challenges. Health and wellness gurus, or self-proclaimed experts, utilize social media platforms to garner attention through compelling narratives, build audience followings, and influence public opinion by sharing (often) misleading information about food and nutrition. The consequence of this can be the perpetuation of misinformation, which not only undermines a well-functioning democracy but also diminishes support for policies that are science or evidence based. Nutrition practitioners, clinician scientists, researchers, communicators, educators, and food experts need to encourage and model critical thinking (CT) to participate in our world of mass information and mitigate misinformation. These experts can play a vital role in the evaluation of information about food and nutrition against the body of evidence. This article explores the role of CT and ethics of practice in the context of misinformation and disinformation by providing a framework for engaging with clients and offering a checklist for ethical practice.
Food provides abundant nutrients for human beings, but also has sensory functions and physiological regulation. Lipids are the main components of food as well as the important structural and functional components of cells. Nevertheless, lipids are easily oxidized by different ways, such as thermal oxidation and air oxidation. Lipid oxidation has adverse effects on food quality and human health. Therefore, efforts should be made to reduce lipid oxidation and improve its stability. This review focuses on important knowledge about lipid oxidation, including the concept of lipids and lipid oxidation, the main pathways and mechanisms of lipid oxidation, factors affecting lipid oxidation, strategies to improve the stability of lipid oxidation, and the recent research progress of lipid oxidation in food science and nutritional health.
<i> International Journal of Nutrition and Food Sciences (IJNFS) </i>,a broad-based journal was founded on two key tenets: To publish the most exciting researches with respect to the subjects of Nutrition and Food Sciences. Secondly, to provide a rapid turn-around time possible for reviewing and publishing and to disseminate the articles freely for research, teaching and reference purposes. IJNFS welcomes review articles, original research papers and short communications by individual researchers and research groups.
Fermenting foods can make poorly digested, reactive foods into health giving foods. The process of fermentation destroys many of the harmful microorganisms and chemicals in foods and adds beneficial bacteria. These bacteria produce new enzymes to assist in the digestion. Foods that benefit from fermentation are soy products, dairy products, grains, and some vegetables. The beneficial effect of fermented food which contains probiotic organism consumption includes: improving intestinal tract health, enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients, reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals, and reducing risk of certain cancers. This article provides an overview of the different starter cultures and health benefits of fermented food products, which can be derived by the consumers through their regular intake.Keywords: Fermentation; Fermented food; Starter cultures; Probiotics; Nutritional benefits.© 2014 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v6i2.16530 J. Sci. Res. 6 (2), 373-386 (2014)
Food and its functions enzymes and digestion food, health and disease dietary reference values for food energy and nutrients lipids and colloids dairy products carbohydrates carbohydrate foods amino acids and proteins protein foods water and beverages mineral elements vitamins fruit and vegetables methods of cooking diet and health food spoilage and preservation food poisoning and food hygiene food contaminants and additives.
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Contents VOLUME 1 - FOOD SCIENCE: PROPERTIES AND PRODUCTS FOOD COMPONENTS AND THEIR PROPERTIES Carbohydrate: Chemistry Carbohydrate: Physical Properties Carbohydrate: Starch Functional Properties of Carbohydrates: Polysaccharide Gums Protein Determination in Food and Agriculture Systems Protein Denaturation Food Protein Functionalities Chemistry and Biochemistry of Fats Physical Properties of Fats Water Soluble Vitamins Fat Soluble Vitamins Fundamental Characteristics of Water Bioactive Amines Pigments in Plant Foods FOOD CATEGORIES Beverages, Carbonated Muffins Cereals: Biology, Pre- and Post-Harvest Management Legume: Horticulture, Properties, and Processing Asian Fermented Soybean Products Vegetable: Types and Biology Nutritional Values of Vegetables, Nutrit Canned Vegetables: Product Description Frozen Vegetables: Product Description Fruits: Horticulture and Functional Properties Frozen Fruits: Product Descriptions Milk: Proteins Enzymes of Significance to Milk and Dairy Products Meat Chemistry Chemical Composition of Red Meat Meat Species Poultry: Chemistry and Biochemistry Chemical Composition of Poultry Meat Poultry Processing Quality Fats and Oils: Science and Applications Fish Biology and Food Science Edible Shellfish: Biology and Science Aquaculture of Finfish and Shellfish: Principles and Applications Frozen Seafood: Production Description Freezing Seafood and Seafood Products: Principles and Applications The Application of Gene Technology in the Wine Industry FOOD ANALYSIS Principles of Food Analysis Analysis of the Chemical Composition of Foods Spectroscopy Basics Infrared and Raman Spectroscopy in Food Science Application of Gas Chromatography to the Identification Foodborne Pathogens and Chemical Contaminants in Foods Modern Thin-layer Chromatography in Food Analysis High Performance Liquid Chromatography The Use of Mass Spectrometry in Food Analysis Food Analysis: Other Methods FOOD MICROBIOLOGY Basics Spoilage Microbiology of Land Muscle Microbiology of Marine Muscle Microbial Analysis of Foods Rapid Methods in Food Diagnostics VOLUME II - FOOD SCIENCE: INGREDIENTS, HEALTH, AND SAFETY FOOD ATTRIBUTES Sensory Science: Measuring Consumer Preference Sensory Science: Methodology Sensory (Frozen) Food Concepts Flavor of Frozen Foods Textures of Frozen Foods Chemical and Physical Aspects of Color in Frozen Muscle-based Foods FOOD FERMENTATIONS Fermentation: General Principles Quality and Flavour of Fermented Products Meat Fermentation: Principles and Applications Liquid Fermented Milk Products Semi-solid Cultured Dairy Products: Principles and Applications Principles of Production of Cheese Yeasts Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection FOOD AND WORKERS' SAFETY, FOOD SECURITY U.S. Food Standards and Food Grades Standards for Meat and Poultry in the U.S. FDA, GMP, HACCP, Food Code Filth and Other Foreign Objects in Food: A Review of Analytical Methods and Health Significance Food Pathogens and Consumer Practices Migratory Chemicals from Food Containers and Preparation Utensils Food Plant Sanitation and Quality Assurance Retail Food Sanitation: Prerequisites to HACCP Seafood HACCO, NMFI Workers' Safety and Types of Food Establishments Animal Foods, Feeds, and Drugs Bioterrorism FUNCTIONAL FOOD INGREDIENTS Food Additives Food Processing Biofilms and Antimicrobial Agents Antioxidants Synthetic Colors Biosynthesis of Natural Aroma Compounds Natural Flavors Spices and Seasonings Eggs as Nutritional and Functional Food Ingredients Enzymes as Functional Ingredients Composition and Structure Function Relationships in Gums Heat Induced Aggregation, Gelation, and phase Separation of the Globular Protein B-lactoglobulin Emulsions and Emulsifier Phytates Sorbates Artificial Sweeteners: An Overview NUTRITION AND HEALTH Chinese Edible Botanicals: Types, Efficacy, and Safety Vegetable Parts and Dietary Supplements Health, Diet, and Advertisement in the United States Food Allergy: A Synopsis VOLUME III: FOOD ENGINEERING AND FOOD PROCESSING FOOD PROCESSING Units of Operation FOOD DRYING Dehydrated Vegetables: Principles Drying Tropical Fruits Drying Pears Freeze Drying THERMAL PROCESSING Principles and Applications Heat Transfer Temperature Time Modeling of Thermal Processing of Foods The Engineering Aspects of Deep-fat Frying FREEZING Principles Microwave and Frozen Foods Components Meat: Quality and Shelf-life Frozen Storage Frozen Dough NEW TECHNOLOGY Minimal Processing Foods MAP Ohmic and Inductive Heating Ultra Sound Ultra Light AP: Principles Irradiation MW: Basics (Principles) PEF Nanotechnology Sensors Genetically Modified Organisms PACKAGING New Technology Plastics Paper Frozen Foods Packaging Thermal Processing of Packaged Foods Edible Films and Coatings INGREDIENTS TECHNOLOGY Spices and Seasonings Sweet Flavors Application Emulsion Gums Pectin MODELING Modeling Kinetics I Modeling Kinetics II Modeling: Experimental Design Model Building WASTE MANAGEMENT Waste Water Poultry Waste Meat Waste VOLUME IV - FOOD TECHNOLOGY AND FOOD PROCESSING FOOD CATEGORIES Bakery Products Chocolate Mozzarella Cheeses Processed Cheese Yogurt Eggs: Biology and Nutrition Frozen Desert Edible Fats and Oils Fats: Hydrogenation Grain: Asian Noodles Grain: Pasta Seafood Processing: Science and Technology Fish Paste, Surimi Caviar, Roe Thermal Processing of Meat Frozen Meat Processing Equipment Dry-cured Ham Poultry Carcass Canned Poultry Ham Poultry Nugget and Pate Snacks, Extrusion Snacks, Coatings Vegetables: Horticulture and Processing Tofu Beer Wine, Chinese Wine Biotechnology Whiskey FOOD FERMENTATION Principles Starter Cultures Product Manufacture Sour Cream Cheese: QC and Sanitation Meat Fermentation Jalapeno Sour Dough FOOD MICROBIOLOGY Basic Requirements Conventional Microbial Testing Methods and Microscopy Techniques Immuno-based Methods for the Detection of Bacterial Pathogens Genetic-based Methods for Detection of Bacterial Pathogens Methods for the Detection of Viral and Parasitic Protozoan Pathogens in Foods Methods for Detection of Molds and Mycotoxins WATER TECHNOLOGY Water: Sources and Properties Water: Purification and Distribution Water Chemistry and Analysis Beverage Plant Sanitation FOOD SAFETY AND SECURITY Contaminants Personal Hygiene Cleaning a Processing Plant Food Plant Equipment Frozen Food Plant Sanitation Oil and Fat Plant Sanitation US FDA Guidelines for Food Security USDA Safety and Security Guidelines for the Transportation and Distribution of Met, Poultry, and Egg Products
Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products. This review summarizes the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties. Aspects of application of nanotechnology in relation to increasing in food nutrition and organoleptic properties of foods have also been discussed briefly along with a few insights on safety issues and regulatory concerns on nano-processed food products.
Principles of clinical nutrition and the role of dietetics and nutrition in health care are presented in this text for health professionals. Basics in the science of nutrition are described: nutrient-biochemistry and metabolism; nutritional status and age group; and the geographic and social problems of nutrition. The therapeutic role of nutrition in treatment of disease and metabolic disorders, and the function of diet therapy are discussed. Nutritional care includes education, meal planning, and nursing and the identification and evaluation of the patient's nutritional needs. Information on foods and food choices for nutritional health is given. A detailed appendix includes reference materials, resource aids for nutrition information, tables of nutritive values of foods, food composition tables, and guidelines for nutritional status assessment
Nutritional epigenetics seeks to explain the effects of nutrition on gene expression. For social science, it is an area of life science whose analysis reveals a concentrated form of a wider shift in the understanding of food and metabolism. Rather than the chemical conversion of food to energy and body matter of classic metabolism, food is now also a conditioning environment that shapes the activity of the genome and the physiology of the body. It is thought that food in prenatal and early postnatal life impacts adult-onset diseases such as diabetes and heart disease; exposure to food is seen as a point of potential intervention in long-term health of individuals and populations. This article analyzes how food has become environment in nutritional epigenetics, with a focus on the experimental formalization of food. The experimental image of human life generated in rodent models, it is argued, generates concepts of food as a form of molecular exposure. This scientific discourse has profound implications for how food is perceived, manufactured and regulated, as well as for social theories and analyses of the social body that have a long history of imbrication with scientific models of metabolism.
Preface Introduction: The Food Industry and Eat More PART ONE Undermining Dietary Advice 1. From Eat More to Eat Less, 1900-1990 2. Politics versus Science: Opposing the Food Pyramid, 1991-1992 3. Deconstructing Dietary Advice PART TWO Working the System 4. Influencing Government: Food Lobbies and Lobbyists 5. Co-opting Nutrition Professionals 6. Winning Friends, Disarming Critics 7. Playing Hardball: Legal and Not PART THREE Exploiting Kids, Corrupting Schools 8. Starting Early: Underage Consumers 9. Pushing Soft Drinks: Pouring Rights PART FOUR Deregulating Dietary Supplements 10. Science versus Supplements: A Gulf of Mutual Incomprehension 11. Making Health Claims Legal: The Supplement Industry's War with the FDA 12. Deregulation and Its Consequences PART FIVE Inventing Techno-Foods 13. Go Forth and Fortify 14. Beyond Fortification: Making Foods Functional 15. Selling the Ultimate Techno-Food: Olestra Conclusion: The Politics of Food Choice Appendix: Issues in Nutrition and Nutrition Research Notes List of Tables List of Figures Index