Journal ArticleDOI
Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges
TLDR
In this paper, the authors explore the possibility of adapting the latest technologies in the recovery downstream processing of agricultural by-products in the context of nutraceuticals, with the aim of inspiring researchers to investigate the critical parameters that prevent broad commercial implementation of emerging technologies in particular application.About:
This article is published in Food and Bioproducts Processing.The article was published on 2013-10-01. It has received 390 citations till now. The article focuses on the topics: Emerging technologies.read more
Citations
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Journal ArticleDOI
Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste.
TL;DR: The fermented broad bean paste model revealed that BA content increased by 61.2 mg/kg every 10 days at 45 °C, which was approximately threefold of that at 25 °C and provided potential measures to control the BAs in fermented soybean products.
Journal ArticleDOI
Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded cowhide collagen.
TL;DR: In this paper , the authors focused on the effects of different preparation conditions on the activity and peptide sequence identification of DPP-IV inhibitory peptides based on discarded cowhide collagen and its regulation mechanism.
Book ChapterDOI
Equipment and recent advances in pulsed electric fields
Christa Aoude,Alica Lammerskitten,Oleksii Parniakov,Rui Zhang,Nabil Grimi,Henri El Zakhem,Eugène Vorobiev +6 more
TL;DR: Pulsed electric fields (PEF) technology has been used in some food industries and food-related applications, mainly due to the technique's nonthermal processing ability, which reduces the detrimental effects that occur to the bioactive compounds that are present in the processed foods as mentioned in this paper .
Book ChapterDOI
Waste Utilization and Minimization in Food Industry
TL;DR: In this paper, a detailed account for the manufacturing of the above products and deals with the prospects related to waste utilization and minimization in food industry is presented, where food waste can also be utilized for manufacturing of biodiesel, ethanol, methanol, hydrogen gas and methane gas.
Commercial pasteurization of foods using high voltage pulsed electric fields treatment
TL;DR: In this paper, the potential as a technology to replace the heat process has been continuously increased, but the lack of understanding of the equipment and the burden of equipment cost have not significantly increased the commercial application.
References
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Journal ArticleDOI
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
TL;DR: In this paper, the authors classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product.
Journal ArticleDOI
Flavonoids as Nutraceuticals: A Review
TL;DR: In this article, the authors proposed a structure-classification method for plant phenolic compounds, namely, Bioflavonoids, for predicting and controlling food quality, and showed that a better understanding of their structures and biological activities indicates their potentials as therapeutic agents and also for predicting food quality.
Journal ArticleDOI
Supercritical fluid extraction: Recent advances and applications
TL;DR: It is remarkable the strong impact of SFE to extract high value compounds from food and natural products but also its increasing importance in areas such as heavy metals recovery, enantiomeric resolution or drug delivery systems.
Journal ArticleDOI
The use of ultrasonics for nanoemulsion preparation
Sandra E. Kentish,Tim J. Wooster,Muthupandian Ashokkumar,S. Balachandran,Raymond Mawson,Lloyd Simons +5 more
TL;DR: In this paper, both a batch and focused flow-through ultrasonic cell were utilized for emulsification with ultrasonic power generation at 20-24-kHz, achieving a mean droplet size as low as 135-±-5nm using a mixture of flaxseed oil and water.
Journal ArticleDOI
Nanoemulsions for Food Applications: Development and Characterization
TL;DR: The application of nanotechnology to food, medical and pharmaceutical industries has received great attention from the scientific community as discussed by the authors, which is particularly suited for the fabrication of encapsulating systems for functional compounds as it prevents their degradation and improves their bioavailability.