Food Science and Biotechnology 

About: Food Science and Biotechnology is an academic journal published by Springer Science+Business Media. The journal publishes majorly in the area(s): Chemistry & Medicine. It has an ISSN identifier of 1226-7708. Over the lifetime, 5258 publications have been published receiving 57278 citations. The journal is also known as: Food Science & Biotechnology.

Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review

Abstract: Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. Free radical chain reaction is the mechanism of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the major initiators of the chain reaction. Lipid peroxyl radical and alkoxyl radical formed from the initial react ions are also capable of abstracting a hydrogen atom from lipid molecules to initiate the chain reaction and propagating the chain reaction. Much attention has been paid to the role of iron as a primary catalyst of lipid peroxidation. Especially, heme protei ns such as myoglobin and hemoglobin and "free" iron have been regarded as major catalysts for initiation, and iron-oxygen complexes (ferryl and perferryl radical) are even considered as initiators of lipid peroxidation in meat and meat products. Yet , which iron type and how iron is involved in lipid peroxidation in meat are still debatable. This review is focused on the potential roles of ROS and iron as primary initiators and a major catalyst, respectively, on the development of lipid peroxidat ion in meat and meat products. Effects of various other factors such as meat species, muscle type, fat content, oxygen availability, cooking, storage temperature, the presence of salt that affect lipid peroxidation in meat and meat products are also discussed.

Physicochemical Properties of Starch Affected by Molecular Composition and Structures: A Review

Abstract: Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of starch granules. In this review, compositions and molecular structures of starches and their effects on the physicochemical properties are summarized and discussed.

Biogenic amines in foods

Abstract: Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation. Intake of low amount of biogenic amines normally does not have harmful effect on human health. However, when their amount in food is too high and detoxification ability is inhibited or disturbed, biogenic amines could cause problem. To control concentration of BAs in food, decarboxylase activity for amino acids can be regulated. Levels of BAs can be reduced by several methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, starter culture, oxidizing formed biogenic amine, and temperature. The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods.

Functional foods: An overview

Abstract: A direct relationship between foods and health has led to various scientific studies to find the significance of foods or food ingredients on specific functions in the body. The term functional food refers to food with specific beneficial functions, is first coined in Japan. The present paper reviews the factors that have driven the functional food development, various definitions proposed by different authors and their classification. It also provides an overview on various functional ingredients in different food sources along with their potential health benefits, state of the art in commodity-based development and research on functional foods, the key factors required for their mass popularity, including some highlights on the increase in the global market share for such products. Mentions have also been made on the fact that framed rules for proving health claims of functional foods by conducting longitudinal studies before launching in the market are still lacking in many countries.

Lactic Acid Fermented Foods and Their Benefits in Asia

Abstract: This paper reviews many types of the world's lactic acid fermented foods and discusses the beneficial effects of lactic acid fermentation of food by focusing on two examples taken from Korean cuisine, kimchi and sikhae. Sikhae is the generic name for a class of Korean lactic acid fermented fish products that contain 6–8% salt and generally are at pH 4–5. Koreans are able to preserve fish for 1–2 months at ambient temperatures by this method. Due to the low salt content, sikhae contributes much-needed protein to the Korean rice-based diet. Kimchi is the generic name for a class of Korean lactic acid fermented vegetables that contain 3–4% salt and generally are at pH 4.0–4.5. Kimchi is an important source of vitamins and minerals especially during the wintertime. It is a popular side-dish and provides a source of intestinal lactic acid bacteria. The physiological effects of kimchi have been studied widely in Korea and recent results are summarized in this paper.