Journal•ISSN: 1525-6103
Food Reviews International
Marcel Dekker
About: Food Reviews International is an academic journal published by Marcel Dekker. The journal publishes majorly in the area(s): Food science & Chemistry. It has an ISSN identifier of 1525-6103. Over the lifetime, 1174 publications have been published receiving 46346 citations.
Topics: Food science, Chemistry, Food safety, Nutraceutical, Food industry
Papers published on a yearly basis
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TL;DR: The high content of dietary fiber has many positive health effects, for example, it can reduce the level of cholesterol in the blood and improve digestion, and consumers in developed countries may also have an interest in including quinoa into their diet.
Abstract: Quinoa (Chenopodium quinoaWilld.) and kaniwa (Chenopodium pallidicauleAellen) are native food plants of high nutritional value grown in the Andean region and used as food by the Incas and previous cultures. Quinoa and kaniwa served as a substitute for scarce animal proteins and are still one of the principal protein sources of the region. The importance of these proteins is based on their quality, with a balanced composition of essential amino acids similar to the composition of casein, the protein of milk. According to studies at the Universidad Nacional Agraria La Molina (UNALM), quinoa and kaniwa have a very high chemical score, and one cultivar of quinoa, Amarilla de Marangani, does not have any limiting amino acid. It is also important to recognize and utilize the relatively high quantity of oil in quinoa and kaniwa. These grains can be a potential raw material for oil extraction. The highest percentage of fatty acids present in these oils is Omega 6 (linoleic acid), being 50.2% for quinoa and 42.6% ...
526 citations
TL;DR: In this paper, it was shown that high omega-6/omega-3 ratio promotes pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA exert suppressive effects.
Abstract: Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of ∼1 whereas in Western diets the ratio is 15/1–16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a lower omega-6/omega-3 ratio), exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the sam...
451 citations
TL;DR: In this article, Proteolysis in cheese during ripening is investigated. But it is not shown to be present in the case of sourdough, and the results are limited.
Abstract: (1996). Proteolysis in cheese during ripening. Food Reviews International: Vol. 12, No. 4, pp. 457-509.
427 citations
TL;DR: In this article, the effect of the medium on the conformation of the protein and its ability to bind flavor compounds is discussed and their influence on flavor perception is discussed, showing that the retention of volatiles by protein is much lower than that by fat.
Abstract: Interactions between flavor compounds and food ingredients are reviewed and their influence on flavor perception is discussed. Proteins are known to bind flavor compounds. For β-lactoglobulin, the most-studied example, hydrophobic interactions with volatiles are described. The effect of the medium on the conformation of the protein and its ability to bind flavor compounds is discussed. In general, the retention of volatiles by protein is much lower than that by fat. In emulsions, however, the presence of protein at the oil/water interface induces a significant effect on flavor release and flavor perception of hydrophobic flavor compounds. For starch, an extensively studied hydrocolloid, amylose has been shown to form complexes with aroma compounds. The physical state of carbohydrates is one parameter influencing flavor retention. However, the major effect of hydrocolloids seems to be a limitation for the diffusion of aroma compounds due to changes in viscosity. Addition of fat induces significant retentio...
423 citations
TL;DR: The application of emerging, novel processing techniques such as high hydrostatic pressure or pulsed electric fields can be utilized to replace, enhance or modify conventional techniques of food production as discussed by the authors.
Abstract: The application of emerging, novel processing techniques such as high hydrostatic pressure or pulsed electric fields can be utilized to replace, enhance or modify conventional techniques of food production. In addition to quality improvements and consumer benefits by gentle microbial inactivation and improvement of mass transfer processes, their potential to improve energy efficiency and sustainability of food production will be discussed within this review.
406 citations