<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Faci...<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. <b>Methods:</b> From markets in 6 cities and e-commerce platforms, cereal, tuber, le</span><span style="font-family:;" "="">gume, meat, fish, egg, and dairy products, and condiments, consumed by volunteers who attended in iodine intake investigation, and top selling products in particular with well-noted brands were preferentially sampled during 2017 t<span>o 2019. After being mixed and homogenized, each sample was detected by ICP-MS method. The range and medium of iodine content in each type of product were given. <b>Results:</b> After merging samples with close value in the same style of the same brand, and screening out samples with no added salt or low sodium content (≤120 mg/100g), total 725 data were sub-grouped and analyzed. In comparison with the 95<sup>th</sup> percentile of the iodine distribution in relative nature source, assessed by our previous study, nearly 77% of products made from grains, potatoes, beans, nuts, livestock and poultry meat were presumed to be processed with iodized salt. In somewhat, related with sodium value marked on food labeling, the median iodine ranged from 1.1 mg/100g to 149 mg/100g. The variation of iodine in egg, milk and fish made products, and seaweed or with seaweed products was greatly affected by the background of ingredients, the median content most floated between 12.8 mg/100g and 86.8 mg/100g, even up to 1800 mg/100g in seasoned seaweed. Based on the frequency of iodine digital and the ratio of iodine to sodium, it was speculated that nearly 90% of soy sauce and 73.5% of other seasonings like vinegar, sauce, paste, etc., were not added iodized salt, with overall median iodine 4.0 mg/100g an</span><span>d 12 mg/100g respectively. <b>Conclusion:</b> Using iodized salt in processed foo</span><span>ds is an approach of USI police. Affected by the nature backgrounds of ingredients composed, the amount of salt used, and the regulated fortification level, iodine content in each kind of product varied largely. It’s important to establish a monitoring system in processed foods, as well as fortification salt, to control the b</span>enefit and risk of iodine health.</span>展开更多
Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods...Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods that covers the entire range of food categories,which limits the accurate risk assessment of dietary AGEs in human diseases.In this study,we first established an isotope dilution UHPLCQq Q-MS/MS-based method for simultaneous quantification of 10 major AGEs in foods.The contents of these AGEs were detected in 334 foods covering all main groups consumed in Western and Chinese populations.Nε-Carboxymethyllysine,methylglyoxal-derived hydroimidazolone isomers,and glyoxal-derived hydroimidazolone-1 are predominant AGEs found in most foodstuffs.Total amounts of AGEs were high in processed nuts,bakery products,and certain types of cereals and meats(>150 mg/kg),while low in dairy products,vegetables,fruits,and beverages(<40 mg/kg).Assessment of estimated daily intake implied that the contribution of food groups to daily AGE intake varied a lot under different eating patterns,and selection of high-AGE foods leads to up to a 2.7-fold higher intake of AGEs through daily meals.The presented AGE database allows accurate assessment of dietary exposure to these glycotoxins to explore their physiological impacts on human health.展开更多
High-saturated fat(HF)or high-fructose(HFr)consumption in children predispose them to metabolic syndrome(MetS).In rodent models of MetS,diets containing individually HF or HFr lead to a variable degree of MetS.Neverth...High-saturated fat(HF)or high-fructose(HFr)consumption in children predispose them to metabolic syndrome(MetS).In rodent models of MetS,diets containing individually HF or HFr lead to a variable degree of MetS.Nevertheless,simultaneous intake of HF plus HFr have synergistic effects,worsening MetS outcomes.In children,the effects of HF or HFr intake usually have been addressed individually.Therefore,we have reviewed the outcomes of HF or HFr diets in children,and we compare them with the effects reported in rodents.In humans,HFr intake causes increased lipogenesis,hypertriglyceridemia,obesity and insulin resistance.On the other hand,HF diets promote low grade-inflammation,obesity,insulin resistance.Despite the deleterious effects of simultaneous HF plus HFr intake on MetS development in rodents,there is little information about the combined effects of HF plus HFr intake in children.The aim of this review is to warn about this issue,as individually addressing the effects produced by HF or HFr may underestimate the severity of the outcomes of Western diet intake in the pediatric population.We consider that this is an alarming issue that needs to be assessed,as the simultaneous intake of HF plus HFr is common on fast food menus.展开更多
Food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding epitopes.Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether ...Food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding epitopes.Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce allergenicity.We here discuss the impacts of food processing technologies on the modification of physicochemical,structural,and immunogenic properties of allergenic proteins.Detection techniques for characterizing changes in these properties of food allergens are summarized.Food processing helps to reduce allergenicity by aggregating or denaturing proteins,which masks,modifies,or destroys antigenic epitopes,whereas,it cannot eliminate allergenicity completely,and sometimes even improves allergenicity by exposing new epitopes.Moreover,most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food components.We provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile.展开更多
Objective This study assesses the impact of iodine-rich processed foods and dining places on the iodine nutritional status of children.Methods School-aged children(SAC) in seven provinces in China were selected by sch...Objective This study assesses the impact of iodine-rich processed foods and dining places on the iodine nutritional status of children.Methods School-aged children(SAC) in seven provinces in China were selected by school-based multistage sampling. Urinary iodine, salt iodine, and thyroid volume(TVOL) were determined. Questionnaires were used to investigate dining places and iodine-rich processed foods. The water iodine was from the2017 national survey. Multi-factor regression analysis was used to find correlations between variables.Results Children ate 78.7% of their meals at home, 15.1% at school canteens, and 6.1% at other places.The percentage of daily iodine intake from water, iodized salt, iodine-rich processed foods, and cooked food were 1.0%, 79.2%, 1.5%, and 18.4%, respectively. The salt iodine was correlated with the urinary iodine and TVOL, respectively(r = 0.999 and-0.997, P < 0.05). The iodine intake in processed foods was weakly correlated with the TVOL(r = 0.080, P < 0.01). Non-iodized salt used in processed foods or diets when eating out had less effect on children’s iodine nutrition status.Conclusion Iodized salt remains the primary source of daily iodine intake of SAC, and processed food has less effect on iodine nutrition. Therefore, for children, iodized salt should be a compulsory supplement in their routine diet.展开更多
Metabolic Syndrome (MS) has reached a pandemic proportion and has an impact on the incidence and severity of cardiovascular pathologies. This study was conducted to evaluate the effect of different processed food comm...Metabolic Syndrome (MS) has reached a pandemic proportion and has an impact on the incidence and severity of cardiovascular pathologies. This study was conducted to evaluate the effect of different processed food commonly consumed in Maroua (Far North Region, Cameroon) on the Glycemic Index (GI). To ameliorate the follow up of MS and population’s nutrition education, a survey was conducted among 200 families. The ten most consumed meals were selected after a food survey among 200 families. The meals were mostly made of a vegetable soup associated to a high carbohydrate staple. Vegetables and cereals were processed according to the food survey results. Then, a food tolerance test was performed on 30 male volunteers living in the same region. Among them, 12 were selected with an average age of 28.25 and a mean BMI of 19.63. They were studied on separate occasions in the morning after an overnight fast. After fasting, blood glucose was taken before and (15, 30, 45, 60, 90 and 120 minutes) after eating a test meal compared to sucrose and glucose solution (33.33%) used as reference. Glycemic response curves were used to calculate the gi of each meal. Results show that GI of the tested meals varied significantly (p < 0.05) between 20 and 79. Red millet porridge with kelenkelen-beans (Cochorus oletorius-Vigna unguiculata) sauce and red millet porridge with kelenkelen-peanut (Cochorus oletorius-Arachis hypogea) sauce exhibited the lowest GI. The highest GI was observed in corn porridge associated with fresh okra (Hibuscus esculentus) or with tasba (Cassia tora)-okra-beans sauce.展开更多
The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt ...The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.展开更多
Meat analogues,or plant-based products that simulate the properties of traditional meat products,have secured a position in the conversation of protein foods.Rapid growth of the meat analogue industry is occurring in ...Meat analogues,or plant-based products that simulate the properties of traditional meat products,have secured a position in the conversation of protein foods.Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors.The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues,evaluate the nutrient specifications of modern meat analogue products,and then form a comparison with traditional meat products.Based on this investigation,it was determined–firstly,the ingredients used in the formulation of modern meat analogue products make these products fit under the classification of ultra-processed foods;and secondly,the nutrient specifications of popular meat analogue products can effectively simulate the nutrient specifications of the meat products they are attempting to simulate.Therefore,based on these findings,modern meat analogue products can offer roughly the same composition of nutrients as traditional meat products,albeit with many different ingredients and a high level of further processing.展开更多
In this paper, the time dependent effects of various pressure treatments on the characteristics of lotus-seed starch which was modified by ultra-high pressure (UHP) were investigated. The results showed that the pol...In this paper, the time dependent effects of various pressure treatments on the characteristics of lotus-seed starch which was modified by ultra-high pressure (UHP) were investigated. The results showed that the polarization cross of lotus-seed starch granules was weakening gradually with increasing the treatment time, which indicated the termination of their ordered crystallite structures. The morphologies of granules were collapsed once the UHP was kept at 500 MPa for 60 minutes. The particle size analysis demonstrated that the granule size and distribution of lotus-seed starches increased as the treatment time was prolonged. X-ray diffraction studies showed that the intensity of the feature diffraction peaks of starch decreased and eventually disappeared with increasing the treatment time, and B-type transformation pattern was observed. The Fourier transform infrared spectra (FTIR) analysis of starch showed that the UHP is a physical modification processing because no new groups formed. The research showed that UHP processing at certain degree is capable to achieve the modification of lotus-seed starch. It is of significance for the deep processing of lotus-seed products.展开更多
Nanotechnology is a key advanced technology enabling contribution,development,and sustainable impact on food,medicine,and agriculture sectors.Nanomaterials have potential to lead qualitative and quantitative productio...Nanotechnology is a key advanced technology enabling contribution,development,and sustainable impact on food,medicine,and agriculture sectors.Nanomaterials have potential to lead qualitative and quantitative production of healthier,safer,and high-quality functional foods which are perishable or semi-perishable in nature.Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products,preventing contamination,and production of enhanced food quality.This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing,packaging,security,and storage.Applications of nanotechnologies enhance the food bioavailability,taste,texture,and consistency,achieved through modification of particle size,possible cluster formation,and surface charge of food nanomaterials.In addition,the nanodelivery-mediated nutraceuticals,synergistic action of nanomaterials in food protection,and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.展开更多
Animal-derived protein production is one of the major traditional protein supply methods,which continues to face increasing challenges to satisfy global needs due to population growth,augmented individual protein cons...Animal-derived protein production is one of the major traditional protein supply methods,which continues to face increasing challenges to satisfy global needs due to population growth,augmented individual protein consumption,and aggravated environmental pollution.Thus,ensuring a sustainable protein source is a considerable challenge.The emergence and development of food synthetic biology has enabled the establishment of cell factories that effectively synthesize proteins,which is an important way to solve the protein supply problem.This review aims to discuss the existing problems of traditional protein supply and to elucidate the feasibility of synthetic biology in the process of protein synthesis.Moreover,using artificial bioengineered milk and artificial bioengineered eggs as examples,the progress of food protein supply transition based on synthetic biology has been systematically summarized.Additionally,the future of food synthetic biology as a potential source of protein has been also discussed.By strengthening and innovating the application of food synthetic biology technologies,including genetic engineering and high-throughput screening methods,the current limitations of artificial foods for protein synthesis and production should be addressed.Therefore,the development and industrial production of new food resources should be explored to ensure safe,high-quality,and sustainable global protein supply.展开更多
Weakened capability of eating and swallowing is common among elderly population,affecting negatively on their health and well-being.This work measured occlusal force and tongue muscle strength of elderly patients and ...Weakened capability of eating and swallowing is common among elderly population,affecting negatively on their health and well-being.This work measured occlusal force and tongue muscle strength of elderly patients and then assessed whether correlations existed between oral physiological properties and the eating and swallowing capability.A total of 26 elderly patients with potential swallow disorder were recruited in this work.Participants’denture status and daily diet texture were determined by a pre-questionnaire analysis.Their swallowing capability was assessed and rated by water drinking test.Maximum tongue pressure,incisor occlusal force and hand gripping force were measured for each subject.It was observed that participating subjects have on average a significantly lower biting force and maximum tongue pressure than that of normal adults.The swallowing grades assessed by water drinking test showed significant correlations with both the biting force(r=−0.498,P<0.05)and the tongue muscle strength(r=−0.544,P<0.05).The biting force of dysphagia participants correlates significantly with dental conditions(P<0.05).The observed correlation between tongue pressure and diet texture indicates that tongue muscle strength could be used as a reliable indicator of the eating and swallowing capability for elderly people.展开更多
Objective Consuming phthalates may be due to the presence of food contact materials, such as plastic containers. In this study, we investigated the association between plastic container use and phthalate exposure in 2...Objective Consuming phthalates may be due to the presence of food contact materials, such as plastic containers. In this study, we investigated the association between plastic container use and phthalate exposure in 2,140 Shanghai adults. Methods Participants completed a questionnaire on the frequency of using plastic containers in different scenarios in the previous year (e.g., daily, weekly) and on the consumption of plastic-packaged foods in the previous three days (yes or no). Urinary phthalate metabolites were used to assess the association between phthalate exposure and the use of plastic containers. Results The metabolites of di-(2-ethylhexyl) phthalate (DEHP) were the most frequently detected in urine. The results revealed that phthalate exposure was associated with consumption of plastic-packaged breakfast or processed food items in the previous three days. The consumption of these two food items had strong synergistic effects on increasing urinary concentrations of most phthalate metabolites. Conclusion Our results of plastic-packaged breakfast and processed food may be explained by the use of flexible plastic containers, indicating the importance of risk assessment for the application of flexible plastic containers.展开更多
Electrospinning was used to produce ultrafine fibers and fibrous mats from aqueous solutions containing two edible polysaccharides: pectin (PEC) and pullulan (PUL). The process excluded the use of a synthetic carrier ...Electrospinning was used to produce ultrafine fibers and fibrous mats from aqueous solutions containing two edible polysaccharides: pectin (PEC) and pullulan (PUL). The process excluded the use of a synthetic carrier polymer or non-aqueous solvents thus maintaining the food-grade status of the components. The inclusion of PUL reduced the surface tension and electric conductivity of pectin solution, and promoted molecular entanglement between PEC and PUL as confirmed by rheological analysis. The spinnability of either polysaccharide was promoted by inclusion of the other. Cross-linking PEC networks were obtained by soaking the fibrous mats in successive Ca<sup>2+</sup> solution. The fibrous mats can be used to carry bioactive compounds as demonstrated using probiotic bacteria Lactobacillus rhamnosus GG (LGG) as a model bioactive compound. The research is significant for the development of food products with unique textures and functionalities.展开更多
[ Objective ] The paper was to determine the weight range of fragrance pigs suitable for processing small ham. [ Method ] In terms of differences in sensory state and physical and chemical indicators of hams produced ...[ Objective ] The paper was to determine the weight range of fragrance pigs suitable for processing small ham. [ Method ] In terms of differences in sensory state and physical and chemical indicators of hams produced by fragrance pigs with different weights, 29 fragrance pigs at five weight grades were chosen and processed in accordance with Chinese ham processing methods. The products were evaluated by sense, and their salt and moisture contents were also measured. [Result] The fragTance pigs less than 30 kg were not suitable for making Chinese ham, while the fragrance pigs weighed 32 -45 kg could be made into the ham with prominent flavor, beautiful appearance, good color, moderate taste, and suitable moisture content, of which the pigs weighed 40 -45 kg were the best materials for processing small ham. [ Conclusion] The study provided scientific basis for industrial development of fragrance pig.展开更多
The purpose of tall Paper is to geueralize the Girsanov theorem to the case of a local martingale. The author uses the generalized Girsanov theorem to prove the existence ed uniqueness of diffusion processes with sigu...The purpose of tall Paper is to geueralize the Girsanov theorem to the case of a local martingale. The author uses the generalized Girsanov theorem to prove the existence ed uniqueness of diffusion processes with sigular drift terms.This result is much more general than the corresponding results in [4] and [8].展开更多
Worldwide the issue of mycotoxins results in economic losses estimated at billions of dollars and toxicological risk for both humans and animals.Preventive measures also include decontamination and mitigation actions ...Worldwide the issue of mycotoxins results in economic losses estimated at billions of dollars and toxicological risk for both humans and animals.Preventive measures also include decontamination and mitigation actions that can be carried out through food processing.Several proposals have been tested and illustrated also in scientific papers during the last decades,however clear,easy to implement,practical suggestions and guidelines for process adaptation are much more needed.Europe and South East Asia can find synergies and complementarities moving from processing to analysis,from risk assessment to reduction strategies,from gap-analysis to communication roadmaps.Stakeholders from both Europe and Southeast Asia must then ensure that there is a way to ease and harmonize the regulation in the food supply chain in order to ensure food safety and at the same time facilitate trade in both regions,taking into account of the various landscapes,agrosystems and also different consumer preferences within the countries themselves.Concerning the example of cereals,processing steps cover primary processing(cleaning and milling operations)and secondary processing procedures(such as fermentation and thermal treatments during baking),special attention is devoted to the production of baked goods and to the estimation of processing factors for DON in wheat bread production especially in Europe.With reference instead to the specific context of Asian producers,a case-study focuses on ochratoxin A in coffee in Southeast Asia region,combining the expertise of the farming community,coffee industry and science researchers.The strategy to reduce mycotoxins in a farm setting poses several challenges to coffee farmers:it needs to be analyzed in the context of good agricultural practices,socioeconomic and behavioral factors of both coffee producers and consumers.As the world becomes more globalized,food and feed supply chains also become more complexed and hence,a more comprehensive strategy to ensure food contaminants mitigation is needed.展开更多
It is reported that the work of re-structuring the frame of China national standards system for processing food has been finished with the print and distribution of 2004-2005 Development Plan of National Standards for...It is reported that the work of re-structuring the frame of China national standards system for processing food has been finished with the print and distribution of 2004-2005 Development Plan of National Standards for Food (hereinafter Plan).展开更多
Micro Food processing industry is gaining its momentum in the recent years in Northeast India and particularly in Manipur.This sector plays an important role in connecting the bridge between the agricultural productio...Micro Food processing industry is gaining its momentum in the recent years in Northeast India and particularly in Manipur.This sector plays an important role in connecting the bridge between the agricultural production and the entrepreneurship development.The region bestows by the abundance of unique and rich agro and horticultural produce gives schemes and projects also add to the development of this sector and to the food entrepreneur by providing financial,technical,infrastructural and business support.The state sharing its border with the Myanmar has a significant impact on the food processing industry particularly in terms of marketing and trading aspects.Food Entrepreneurs should enhance their work on diversifying the horizons of the value added products,increasing job opportunities,marketing,training and technical skills etc.which will ultimately help in developing the Micro food processing sector in the state.展开更多
Condensed phosphates are used as food additives,especially in marine products and meat,to improve food quality.The import and consumption of fishery and processed marine food products in Republic of Korea have reporte...Condensed phosphates are used as food additives,especially in marine products and meat,to improve food quality.The import and consumption of fishery and processed marine food products in Republic of Korea have reportedly increased by~5 per cent annually.However,processed marine food products are often intentionally adulterated with excessive amounts of condensed phosphates to increase their weight.Excessive intake of condensed phosphates via consuming processed marine food products can lead to various adverse effects on human health due to anionic imbalance.Herein,we conducted a safety assessment of condensed phosphates in 14 types of fishery and processed marine food products in Korea for the first time.Subgroup analysis of various factors including gender,age,and region was also performed,and the risk level of exposure for each group was estimated.Safety assessments by age and gender indicated that infants were at the highest risk.In the regional safety assessment,Chungnam,the most inland region,showed the lowest risk.For both the general and the high-intake groups(95th percentile)in all classifications,the risk was lower(<20 per cent)than the international standard,and the phosphorus content of the 14 types of processed marine products in Korea was confirmed to be safe for human consumption.展开更多
文摘<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. <b>Methods:</b> From markets in 6 cities and e-commerce platforms, cereal, tuber, le</span><span style="font-family:;" "="">gume, meat, fish, egg, and dairy products, and condiments, consumed by volunteers who attended in iodine intake investigation, and top selling products in particular with well-noted brands were preferentially sampled during 2017 t<span>o 2019. After being mixed and homogenized, each sample was detected by ICP-MS method. The range and medium of iodine content in each type of product were given. <b>Results:</b> After merging samples with close value in the same style of the same brand, and screening out samples with no added salt or low sodium content (≤120 mg/100g), total 725 data were sub-grouped and analyzed. In comparison with the 95<sup>th</sup> percentile of the iodine distribution in relative nature source, assessed by our previous study, nearly 77% of products made from grains, potatoes, beans, nuts, livestock and poultry meat were presumed to be processed with iodized salt. In somewhat, related with sodium value marked on food labeling, the median iodine ranged from 1.1 mg/100g to 149 mg/100g. The variation of iodine in egg, milk and fish made products, and seaweed or with seaweed products was greatly affected by the background of ingredients, the median content most floated between 12.8 mg/100g and 86.8 mg/100g, even up to 1800 mg/100g in seasoned seaweed. Based on the frequency of iodine digital and the ratio of iodine to sodium, it was speculated that nearly 90% of soy sauce and 73.5% of other seasonings like vinegar, sauce, paste, etc., were not added iodized salt, with overall median iodine 4.0 mg/100g an</span><span>d 12 mg/100g respectively. <b>Conclusion:</b> Using iodized salt in processed foo</span><span>ds is an approach of USI police. Affected by the nature backgrounds of ingredients composed, the amount of salt used, and the regulated fortification level, iodine content in each kind of product varied largely. It’s important to establish a monitoring system in processed foods, as well as fortification salt, to control the b</span>enefit and risk of iodine health.</span>
基金the financial support received from the Natural Science Foundation of China(32202202 and 31871735)。
文摘Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods that covers the entire range of food categories,which limits the accurate risk assessment of dietary AGEs in human diseases.In this study,we first established an isotope dilution UHPLCQq Q-MS/MS-based method for simultaneous quantification of 10 major AGEs in foods.The contents of these AGEs were detected in 334 foods covering all main groups consumed in Western and Chinese populations.Nε-Carboxymethyllysine,methylglyoxal-derived hydroimidazolone isomers,and glyoxal-derived hydroimidazolone-1 are predominant AGEs found in most foodstuffs.Total amounts of AGEs were high in processed nuts,bakery products,and certain types of cereals and meats(>150 mg/kg),while low in dairy products,vegetables,fruits,and beverages(<40 mg/kg).Assessment of estimated daily intake implied that the contribution of food groups to daily AGE intake varied a lot under different eating patterns,and selection of high-AGE foods leads to up to a 2.7-fold higher intake of AGEs through daily meals.The presented AGE database allows accurate assessment of dietary exposure to these glycotoxins to explore their physiological impacts on human health.
基金Supported by Instituto de Ciencia,Tecnología e Innovación–Gobierno del Estado de Michoacán,No.ICTI-PICIR23-063,No.ICTIPICIR23-028Programa Proyectos de Investigación financiados 2024,Coordinación de Investigación Científica,Universidad Michoacana de San Nicolás de Hidalgo,México.
文摘High-saturated fat(HF)or high-fructose(HFr)consumption in children predispose them to metabolic syndrome(MetS).In rodent models of MetS,diets containing individually HF or HFr lead to a variable degree of MetS.Nevertheless,simultaneous intake of HF plus HFr have synergistic effects,worsening MetS outcomes.In children,the effects of HF or HFr intake usually have been addressed individually.Therefore,we have reviewed the outcomes of HF or HFr diets in children,and we compare them with the effects reported in rodents.In humans,HFr intake causes increased lipogenesis,hypertriglyceridemia,obesity and insulin resistance.On the other hand,HF diets promote low grade-inflammation,obesity,insulin resistance.Despite the deleterious effects of simultaneous HF plus HFr intake on MetS development in rodents,there is little information about the combined effects of HF plus HFr intake in children.The aim of this review is to warn about this issue,as individually addressing the effects produced by HF or HFr may underestimate the severity of the outcomes of Western diet intake in the pediatric population.We consider that this is an alarming issue that needs to be assessed,as the simultaneous intake of HF plus HFr is common on fast food menus.
基金supported by the National Natural Science Foundation of China (32102605)the Agricultural Science and Technology Innovation Program under Grant (CAAS-ASTIP-2020IAR)the Earmarked Fund for CARS (CARS-44)。
文摘Food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding epitopes.Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce allergenicity.We here discuss the impacts of food processing technologies on the modification of physicochemical,structural,and immunogenic properties of allergenic proteins.Detection techniques for characterizing changes in these properties of food allergens are summarized.Food processing helps to reduce allergenicity by aggregating or denaturing proteins,which masks,modifies,or destroys antigenic epitopes,whereas,it cannot eliminate allergenicity completely,and sometimes even improves allergenicity by exposing new epitopes.Moreover,most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food components.We provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile.
基金supported by the National Nature Fund[No.81773370]the 2019 China Hygiene and Health Standard Project[No.20190502]。
文摘Objective This study assesses the impact of iodine-rich processed foods and dining places on the iodine nutritional status of children.Methods School-aged children(SAC) in seven provinces in China were selected by school-based multistage sampling. Urinary iodine, salt iodine, and thyroid volume(TVOL) were determined. Questionnaires were used to investigate dining places and iodine-rich processed foods. The water iodine was from the2017 national survey. Multi-factor regression analysis was used to find correlations between variables.Results Children ate 78.7% of their meals at home, 15.1% at school canteens, and 6.1% at other places.The percentage of daily iodine intake from water, iodized salt, iodine-rich processed foods, and cooked food were 1.0%, 79.2%, 1.5%, and 18.4%, respectively. The salt iodine was correlated with the urinary iodine and TVOL, respectively(r = 0.999 and-0.997, P < 0.05). The iodine intake in processed foods was weakly correlated with the TVOL(r = 0.080, P < 0.01). Non-iodized salt used in processed foods or diets when eating out had less effect on children’s iodine nutrition status.Conclusion Iodized salt remains the primary source of daily iodine intake of SAC, and processed food has less effect on iodine nutrition. Therefore, for children, iodized salt should be a compulsory supplement in their routine diet.
文摘Metabolic Syndrome (MS) has reached a pandemic proportion and has an impact on the incidence and severity of cardiovascular pathologies. This study was conducted to evaluate the effect of different processed food commonly consumed in Maroua (Far North Region, Cameroon) on the Glycemic Index (GI). To ameliorate the follow up of MS and population’s nutrition education, a survey was conducted among 200 families. The ten most consumed meals were selected after a food survey among 200 families. The meals were mostly made of a vegetable soup associated to a high carbohydrate staple. Vegetables and cereals were processed according to the food survey results. Then, a food tolerance test was performed on 30 male volunteers living in the same region. Among them, 12 were selected with an average age of 28.25 and a mean BMI of 19.63. They were studied on separate occasions in the morning after an overnight fast. After fasting, blood glucose was taken before and (15, 30, 45, 60, 90 and 120 minutes) after eating a test meal compared to sucrose and glucose solution (33.33%) used as reference. Glycemic response curves were used to calculate the gi of each meal. Results show that GI of the tested meals varied significantly (p < 0.05) between 20 and 79. Red millet porridge with kelenkelen-beans (Cochorus oletorius-Vigna unguiculata) sauce and red millet porridge with kelenkelen-peanut (Cochorus oletorius-Arachis hypogea) sauce exhibited the lowest GI. The highest GI was observed in corn porridge associated with fresh okra (Hibuscus esculentus) or with tasba (Cassia tora)-okra-beans sauce.
基金supported by “Hunan Natural Science Foundation Program of China” (Project No. 2019JJ50450)“Project support of Hunan Province Agricultural Industry Technology system (2019-105)” funded by the Hunan Provincial Science &Technology Department, China
文摘The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.
文摘Meat analogues,or plant-based products that simulate the properties of traditional meat products,have secured a position in the conversation of protein foods.Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors.The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues,evaluate the nutrient specifications of modern meat analogue products,and then form a comparison with traditional meat products.Based on this investigation,it was determined–firstly,the ingredients used in the formulation of modern meat analogue products make these products fit under the classification of ultra-processed foods;and secondly,the nutrient specifications of popular meat analogue products can effectively simulate the nutrient specifications of the meat products they are attempting to simulate.Therefore,based on these findings,modern meat analogue products can offer roughly the same composition of nutrients as traditional meat products,albeit with many different ingredients and a high level of further processing.
基金supported by Cooperation in Production,Study and Research of Science and Technology Major Projects of Fujian Province(2012N5004)Natural Science Foundation of Fujian Province(2012J01081)+1 种基金Scientific and Technological Innovation Team Support Plan of Institution of Higher Learning in Fujian Province([2012]03)Scientific and Technological Innovation Team Support Plan of Fujian Agriculture and Forestry University(cxtd12009)
文摘In this paper, the time dependent effects of various pressure treatments on the characteristics of lotus-seed starch which was modified by ultra-high pressure (UHP) were investigated. The results showed that the polarization cross of lotus-seed starch granules was weakening gradually with increasing the treatment time, which indicated the termination of their ordered crystallite structures. The morphologies of granules were collapsed once the UHP was kept at 500 MPa for 60 minutes. The particle size analysis demonstrated that the granule size and distribution of lotus-seed starches increased as the treatment time was prolonged. X-ray diffraction studies showed that the intensity of the feature diffraction peaks of starch decreased and eventually disappeared with increasing the treatment time, and B-type transformation pattern was observed. The Fourier transform infrared spectra (FTIR) analysis of starch showed that the UHP is a physical modification processing because no new groups formed. The research showed that UHP processing at certain degree is capable to achieve the modification of lotus-seed starch. It is of significance for the deep processing of lotus-seed products.
基金funded by National Key R&D Program of China (2018YFC1706200)National Natural Science Fund of China (31571735,81522049)+4 种基金Shanghai Science and Technology Committee Project(17JC1404300)Zhejiang Provincial Ten Thousands Program for Leading Talents of Science and Technology Innovation (2018R52050)Zhejiang Provincial Program for the Cultivation of High-level Innovative Health talents,TCM Foundation for Distinguished Young Talents of Zhejiang Province (2020ZQ014)Project of Zhejiang Chinese Medical University (2019ZR15)Opening project of Zhejiang provincial preponderant and characteristic subject of Key University (Traditional Chinese Pharmacology),Zhejiang Chinese Medical University (ZYAOX2018004,ZYAOX2018019)
文摘Nanotechnology is a key advanced technology enabling contribution,development,and sustainable impact on food,medicine,and agriculture sectors.Nanomaterials have potential to lead qualitative and quantitative production of healthier,safer,and high-quality functional foods which are perishable or semi-perishable in nature.Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products,preventing contamination,and production of enhanced food quality.This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing,packaging,security,and storage.Applications of nanotechnologies enhance the food bioavailability,taste,texture,and consistency,achieved through modification of particle size,possible cluster formation,and surface charge of food nanomaterials.In addition,the nanodelivery-mediated nutraceuticals,synergistic action of nanomaterials in food protection,and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.
基金This work was supported by the National Key Research and Development Program of China(2018YFA0900300)National Natural Science Foundation of China(31972854,21676119)+3 种基金Natural Science Foundation of Jiangsu Province(BK20200085)Key Research and Development Program of Jiangsu Province(BE2019628)Fundamental Research Funds for the Central Universities(JUSRP22036,JUSRP52020A)the National First-class Discipline Program of Light Industry Technology and Engineering(LITE2018-16).
文摘Animal-derived protein production is one of the major traditional protein supply methods,which continues to face increasing challenges to satisfy global needs due to population growth,augmented individual protein consumption,and aggravated environmental pollution.Thus,ensuring a sustainable protein source is a considerable challenge.The emergence and development of food synthetic biology has enabled the establishment of cell factories that effectively synthesize proteins,which is an important way to solve the protein supply problem.This review aims to discuss the existing problems of traditional protein supply and to elucidate the feasibility of synthetic biology in the process of protein synthesis.Moreover,using artificial bioengineered milk and artificial bioengineered eggs as examples,the progress of food protein supply transition based on synthetic biology has been systematically summarized.Additionally,the future of food synthetic biology as a potential source of protein has been also discussed.By strengthening and innovating the application of food synthetic biology technologies,including genetic engineering and high-throughput screening methods,the current limitations of artificial foods for protein synthesis and production should be addressed.Therefore,the development and industrial production of new food resources should be explored to ensure safe,high-quality,and sustainable global protein supply.
基金Authors acknowledge a grant support from Chinese Nutrition Society for this project(2015 Chinese Nutrition Society(CNS)Nutrition Research Foundation—DSM Research Fund,grant number:cws201506913).
文摘Weakened capability of eating and swallowing is common among elderly population,affecting negatively on their health and well-being.This work measured occlusal force and tongue muscle strength of elderly patients and then assessed whether correlations existed between oral physiological properties and the eating and swallowing capability.A total of 26 elderly patients with potential swallow disorder were recruited in this work.Participants’denture status and daily diet texture were determined by a pre-questionnaire analysis.Their swallowing capability was assessed and rated by water drinking test.Maximum tongue pressure,incisor occlusal force and hand gripping force were measured for each subject.It was observed that participating subjects have on average a significantly lower biting force and maximum tongue pressure than that of normal adults.The swallowing grades assessed by water drinking test showed significant correlations with both the biting force(r=−0.498,P<0.05)and the tongue muscle strength(r=−0.544,P<0.05).The biting force of dysphagia participants correlates significantly with dental conditions(P<0.05).The observed correlation between tongue pressure and diet texture indicates that tongue muscle strength could be used as a reliable indicator of the eating and swallowing capability for elderly people.
基金supported by the National Key Research and Development Program of China(No.2016YFD0400602)
文摘Objective Consuming phthalates may be due to the presence of food contact materials, such as plastic containers. In this study, we investigated the association between plastic container use and phthalate exposure in 2,140 Shanghai adults. Methods Participants completed a questionnaire on the frequency of using plastic containers in different scenarios in the previous year (e.g., daily, weekly) and on the consumption of plastic-packaged foods in the previous three days (yes or no). Urinary phthalate metabolites were used to assess the association between phthalate exposure and the use of plastic containers. Results The metabolites of di-(2-ethylhexyl) phthalate (DEHP) were the most frequently detected in urine. The results revealed that phthalate exposure was associated with consumption of plastic-packaged breakfast or processed food items in the previous three days. The consumption of these two food items had strong synergistic effects on increasing urinary concentrations of most phthalate metabolites. Conclusion Our results of plastic-packaged breakfast and processed food may be explained by the use of flexible plastic containers, indicating the importance of risk assessment for the application of flexible plastic containers.
文摘Electrospinning was used to produce ultrafine fibers and fibrous mats from aqueous solutions containing two edible polysaccharides: pectin (PEC) and pullulan (PUL). The process excluded the use of a synthetic carrier polymer or non-aqueous solvents thus maintaining the food-grade status of the components. The inclusion of PUL reduced the surface tension and electric conductivity of pectin solution, and promoted molecular entanglement between PEC and PUL as confirmed by rheological analysis. The spinnability of either polysaccharide was promoted by inclusion of the other. Cross-linking PEC networks were obtained by soaking the fibrous mats in successive Ca<sup>2+</sup> solution. The fibrous mats can be used to carry bioactive compounds as demonstrated using probiotic bacteria Lactobacillus rhamnosus GG (LGG) as a model bioactive compound. The research is significant for the development of food products with unique textures and functionalities.
文摘[ Objective ] The paper was to determine the weight range of fragrance pigs suitable for processing small ham. [ Method ] In terms of differences in sensory state and physical and chemical indicators of hams produced by fragrance pigs with different weights, 29 fragrance pigs at five weight grades were chosen and processed in accordance with Chinese ham processing methods. The products were evaluated by sense, and their salt and moisture contents were also measured. [Result] The fragTance pigs less than 30 kg were not suitable for making Chinese ham, while the fragrance pigs weighed 32 -45 kg could be made into the ham with prominent flavor, beautiful appearance, good color, moderate taste, and suitable moisture content, of which the pigs weighed 40 -45 kg were the best materials for processing small ham. [ Conclusion] The study provided scientific basis for industrial development of fragrance pig.
文摘The purpose of tall Paper is to geueralize the Girsanov theorem to the case of a local martingale. The author uses the generalized Girsanov theorem to prove the existence ed uniqueness of diffusion processes with sigular drift terms.This result is much more general than the corresponding results in [4] and [8].
基金FCT/MCTES for the financial support to CESAM,Centre for Environmental and Marine Studies,University of Aveiro,(UIDP/50017/2020+UIDB/50017/2020),through national funds(Portugal).
文摘Worldwide the issue of mycotoxins results in economic losses estimated at billions of dollars and toxicological risk for both humans and animals.Preventive measures also include decontamination and mitigation actions that can be carried out through food processing.Several proposals have been tested and illustrated also in scientific papers during the last decades,however clear,easy to implement,practical suggestions and guidelines for process adaptation are much more needed.Europe and South East Asia can find synergies and complementarities moving from processing to analysis,from risk assessment to reduction strategies,from gap-analysis to communication roadmaps.Stakeholders from both Europe and Southeast Asia must then ensure that there is a way to ease and harmonize the regulation in the food supply chain in order to ensure food safety and at the same time facilitate trade in both regions,taking into account of the various landscapes,agrosystems and also different consumer preferences within the countries themselves.Concerning the example of cereals,processing steps cover primary processing(cleaning and milling operations)and secondary processing procedures(such as fermentation and thermal treatments during baking),special attention is devoted to the production of baked goods and to the estimation of processing factors for DON in wheat bread production especially in Europe.With reference instead to the specific context of Asian producers,a case-study focuses on ochratoxin A in coffee in Southeast Asia region,combining the expertise of the farming community,coffee industry and science researchers.The strategy to reduce mycotoxins in a farm setting poses several challenges to coffee farmers:it needs to be analyzed in the context of good agricultural practices,socioeconomic and behavioral factors of both coffee producers and consumers.As the world becomes more globalized,food and feed supply chains also become more complexed and hence,a more comprehensive strategy to ensure food contaminants mitigation is needed.
文摘It is reported that the work of re-structuring the frame of China national standards system for processing food has been finished with the print and distribution of 2004-2005 Development Plan of National Standards for Food (hereinafter Plan).
文摘Micro Food processing industry is gaining its momentum in the recent years in Northeast India and particularly in Manipur.This sector plays an important role in connecting the bridge between the agricultural production and the entrepreneurship development.The region bestows by the abundance of unique and rich agro and horticultural produce gives schemes and projects also add to the development of this sector and to the food entrepreneur by providing financial,technical,infrastructural and business support.The state sharing its border with the Myanmar has a significant impact on the food processing industry particularly in terms of marketing and trading aspects.Food Entrepreneurs should enhance their work on diversifying the horizons of the value added products,increasing job opportunities,marketing,training and technical skills etc.which will ultimately help in developing the Micro food processing sector in the state.
文摘Condensed phosphates are used as food additives,especially in marine products and meat,to improve food quality.The import and consumption of fishery and processed marine food products in Republic of Korea have reportedly increased by~5 per cent annually.However,processed marine food products are often intentionally adulterated with excessive amounts of condensed phosphates to increase their weight.Excessive intake of condensed phosphates via consuming processed marine food products can lead to various adverse effects on human health due to anionic imbalance.Herein,we conducted a safety assessment of condensed phosphates in 14 types of fishery and processed marine food products in Korea for the first time.Subgroup analysis of various factors including gender,age,and region was also performed,and the risk level of exposure for each group was estimated.Safety assessments by age and gender indicated that infants were at the highest risk.In the regional safety assessment,Chungnam,the most inland region,showed the lowest risk.For both the general and the high-intake groups(95th percentile)in all classifications,the risk was lower(<20 per cent)than the international standard,and the phosphorus content of the 14 types of processed marine products in Korea was confirmed to be safe for human consumption.