The Experts below are selected from a list of 14331 Experts worldwide ranked by ideXlab platform

Marco Dalla Rosa - One of the best experts on this subject based on the ideXlab platform.

  • strategies to improve Food Functionality structure property relationships on high pressures homogenization vacuum impregnation and drying technologies
    Trends in Food Science and Technology, 2015
    Co-Authors: E Betoret, Noelia Betoret, Pietro Rocculi, Marco Dalla Rosa
    Abstract:

    Abstract Background The study areas in Food process and products have evolved mainly from safety to other topics such as quality, environment and health. The improvement of Food products is now directed towards ensuring nutritional and specific functional benefits. The processes are directed to ensure the quality and safety of environmentally friendly Food products produced optimizing the use of resources, minimally affecting or even enhancing their nutritional and beneficial characteristics. Scope and approach The effect of HPH, VI and DT on bioactive compounds have been reviewed, focusing on the structure changes produced and its relationship on the product Functionality, as well as on the parameters and the strategies used to quantify and increase the achieved Functionality. Key findings and conclusions Applying HPH leads to structural changes that improve the bioavailability of bioactive compounds. The VI operation allows the incorporation of bioactive compounds into natural structures, taking advantage of both the protective effect of these ones and the synergistic effect of certain compounds. The negative effects related to the application of extreme temperatures in DT operations can be minimized by incorporating ingredients that protect structural elements or create protective structures. Management of Food processes in an adequate way can contribute clearly to maintain and even increase the Functionality of the products in which they are applied. The knowledge of the relations structure–properties–process is a key element necessary to achieve this objective.

  • Strategies to improve Food Functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies
    Trends in Food Science & Technology, 2015
    Co-Authors: E Betoret, Noelia Betoret, Pietro Rocculi, Marco Dalla Rosa
    Abstract:

    Abstract Background The study areas in Food process and products have evolved mainly from safety to other topics such as quality, environment and health. The improvement of Food products is now directed towards ensuring nutritional and specific functional benefits. The processes are directed to ensure the quality and safety of environmentally friendly Food products produced optimizing the use of resources, minimally affecting or even enhancing their nutritional and beneficial characteristics. Scope and approach The effect of HPH, VI and DT on bioactive compounds have been reviewed, focusing on the structure changes produced and its relationship on the product Functionality, as well as on the parameters and the strategies used to quantify and increase the achieved Functionality. Key findings and conclusions Applying HPH leads to structural changes that improve the bioavailability of bioactive compounds. The VI operation allows the incorporation of bioactive compounds into natural structures, taking advantage of both the protective effect of these ones and the synergistic effect of certain compounds. The negative effects related to the application of extreme temperatures in DT operations can be minimized by incorporating ingredients that protect structural elements or create protective structures. Management of Food processes in an adequate way can contribute clearly to maintain and even increase the Functionality of the products in which they are applied. The knowledge of the relations structure–properties–process is a key element necessary to achieve this objective.

E Betoret - One of the best experts on this subject based on the ideXlab platform.

  • strategies to improve Food Functionality structure property relationships on high pressures homogenization vacuum impregnation and drying technologies
    Trends in Food Science and Technology, 2015
    Co-Authors: E Betoret, Noelia Betoret, Pietro Rocculi, Marco Dalla Rosa
    Abstract:

    Abstract Background The study areas in Food process and products have evolved mainly from safety to other topics such as quality, environment and health. The improvement of Food products is now directed towards ensuring nutritional and specific functional benefits. The processes are directed to ensure the quality and safety of environmentally friendly Food products produced optimizing the use of resources, minimally affecting or even enhancing their nutritional and beneficial characteristics. Scope and approach The effect of HPH, VI and DT on bioactive compounds have been reviewed, focusing on the structure changes produced and its relationship on the product Functionality, as well as on the parameters and the strategies used to quantify and increase the achieved Functionality. Key findings and conclusions Applying HPH leads to structural changes that improve the bioavailability of bioactive compounds. The VI operation allows the incorporation of bioactive compounds into natural structures, taking advantage of both the protective effect of these ones and the synergistic effect of certain compounds. The negative effects related to the application of extreme temperatures in DT operations can be minimized by incorporating ingredients that protect structural elements or create protective structures. Management of Food processes in an adequate way can contribute clearly to maintain and even increase the Functionality of the products in which they are applied. The knowledge of the relations structure–properties–process is a key element necessary to achieve this objective.

  • Strategies to improve Food Functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies
    Trends in Food Science & Technology, 2015
    Co-Authors: E Betoret, Noelia Betoret, Pietro Rocculi, Marco Dalla Rosa
    Abstract:

    Abstract Background The study areas in Food process and products have evolved mainly from safety to other topics such as quality, environment and health. The improvement of Food products is now directed towards ensuring nutritional and specific functional benefits. The processes are directed to ensure the quality and safety of environmentally friendly Food products produced optimizing the use of resources, minimally affecting or even enhancing their nutritional and beneficial characteristics. Scope and approach The effect of HPH, VI and DT on bioactive compounds have been reviewed, focusing on the structure changes produced and its relationship on the product Functionality, as well as on the parameters and the strategies used to quantify and increase the achieved Functionality. Key findings and conclusions Applying HPH leads to structural changes that improve the bioavailability of bioactive compounds. The VI operation allows the incorporation of bioactive compounds into natural structures, taking advantage of both the protective effect of these ones and the synergistic effect of certain compounds. The negative effects related to the application of extreme temperatures in DT operations can be minimized by incorporating ingredients that protect structural elements or create protective structures. Management of Food processes in an adequate way can contribute clearly to maintain and even increase the Functionality of the products in which they are applied. The knowledge of the relations structure–properties–process is a key element necessary to achieve this objective.

Ian C. Shaw - One of the best experts on this subject based on the ideXlab platform.

  • Food flavonoid ligand structure/estrogen receptor-α affinity relationships - toxicity or Food Functionality?
    Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 2019
    Co-Authors: Ian C. Shaw
    Abstract:

    In silico molecular modelling is used to study interactions between flavonoid phytoestrogens and estrogen receptor (ER)α. Twenty flavonoids from Foods were studied; e.g., genistein from soy, naringenin from grapefruit, phloretin from pears, chrysin from oyster mushrooms. These potential ligands' molecular attributes and their spatial arrangements that favour binding to the ligand binding cleft (LBC) of ERα are identified, and Docking Scores calculated. The Docking Score order is the same as the estrogenicity order for 8 of the flavonoids studied in detail. The number and position of flavonoid ring hydroxyls influence the Docking Scores which might relate to ERα's bio-activity. Hydrophobic interactions between ligands and ERα are also important; the number of rotatable CC bonds in ligands likely affects the magnitude of hydrophobic interactions and ligand fit. Our findings suggest that flavonoids with diverse structural features could have different binding energies and binding affinities with ERα, which might confer different functionalities and toxicities.

  • escherichia coli biotransformation of daidzein fermentation products from soy based Foods relevance to Food oestrogenicity based Functionality
    International Journal of Food Science and Technology, 2017
    Co-Authors: Samantha Z. Dudley, Ian C. Shaw
    Abstract:

    Summary Oestrogenic isoflavones (e.g. daidzein) present in soy-based Foods are likely to be important in Food Functionality. Biotransformation of daidzein during fermentation-based soy-containing Food manufacture forms three trihydroxy metabolites, 6-ortho-hydroxydaidzein (6-OHD), 8-ortho-hydroxydaidzein (8-OHD) and 3′-ortho-hydroxydaidzein (3′-OHD) which alters the oestrogenicity of the final Food product. We report that Escherichia coli (a key component of the gut microbiome) metabolism converts 8-OHD to 6-OHD with a likely concomitant increase in oestrogenicity. This means that the Functionality of 8-OHD-containing soy-based Foods is altered by gut microbiome metabolism. This change in oestrogenicity-based Food Functionality might have benefits for postmenopausal women, while being a feminising health risk for males and could add to the risk of oestrogen-mediated precocious puberty in girls.

  • Escherichia coli biotransformation of daidzein fermentation products from soy‐based Foods—relevance to Food oestrogenicity‐based Functionality
    International Journal of Food Science & Technology, 2017
    Co-Authors: Samantha Z. Dudley, Ian C. Shaw
    Abstract:

    Summary Oestrogenic isoflavones (e.g. daidzein) present in soy-based Foods are likely to be important in Food Functionality. Biotransformation of daidzein during fermentation-based soy-containing Food manufacture forms three trihydroxy metabolites, 6-ortho-hydroxydaidzein (6-OHD), 8-ortho-hydroxydaidzein (8-OHD) and 3′-ortho-hydroxydaidzein (3′-OHD) which alters the oestrogenicity of the final Food product. We report that Escherichia coli (a key component of the gut microbiome) metabolism converts 8-OHD to 6-OHD with a likely concomitant increase in oestrogenicity. This means that the Functionality of 8-OHD-containing soy-based Foods is altered by gut microbiome metabolism. This change in oestrogenicity-based Food Functionality might have benefits for postmenopausal women, while being a feminising health risk for males and could add to the risk of oestrogen-mediated precocious puberty in girls.

Noelia Betoret - One of the best experts on this subject based on the ideXlab platform.

  • strategies to improve Food Functionality structure property relationships on high pressures homogenization vacuum impregnation and drying technologies
    Trends in Food Science and Technology, 2015
    Co-Authors: E Betoret, Noelia Betoret, Pietro Rocculi, Marco Dalla Rosa
    Abstract:

    Abstract Background The study areas in Food process and products have evolved mainly from safety to other topics such as quality, environment and health. The improvement of Food products is now directed towards ensuring nutritional and specific functional benefits. The processes are directed to ensure the quality and safety of environmentally friendly Food products produced optimizing the use of resources, minimally affecting or even enhancing their nutritional and beneficial characteristics. Scope and approach The effect of HPH, VI and DT on bioactive compounds have been reviewed, focusing on the structure changes produced and its relationship on the product Functionality, as well as on the parameters and the strategies used to quantify and increase the achieved Functionality. Key findings and conclusions Applying HPH leads to structural changes that improve the bioavailability of bioactive compounds. The VI operation allows the incorporation of bioactive compounds into natural structures, taking advantage of both the protective effect of these ones and the synergistic effect of certain compounds. The negative effects related to the application of extreme temperatures in DT operations can be minimized by incorporating ingredients that protect structural elements or create protective structures. Management of Food processes in an adequate way can contribute clearly to maintain and even increase the Functionality of the products in which they are applied. The knowledge of the relations structure–properties–process is a key element necessary to achieve this objective.

  • Strategies to improve Food Functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies
    Trends in Food Science & Technology, 2015
    Co-Authors: E Betoret, Noelia Betoret, Pietro Rocculi, Marco Dalla Rosa
    Abstract:

    Abstract Background The study areas in Food process and products have evolved mainly from safety to other topics such as quality, environment and health. The improvement of Food products is now directed towards ensuring nutritional and specific functional benefits. The processes are directed to ensure the quality and safety of environmentally friendly Food products produced optimizing the use of resources, minimally affecting or even enhancing their nutritional and beneficial characteristics. Scope and approach The effect of HPH, VI and DT on bioactive compounds have been reviewed, focusing on the structure changes produced and its relationship on the product Functionality, as well as on the parameters and the strategies used to quantify and increase the achieved Functionality. Key findings and conclusions Applying HPH leads to structural changes that improve the bioavailability of bioactive compounds. The VI operation allows the incorporation of bioactive compounds into natural structures, taking advantage of both the protective effect of these ones and the synergistic effect of certain compounds. The negative effects related to the application of extreme temperatures in DT operations can be minimized by incorporating ingredients that protect structural elements or create protective structures. Management of Food processes in an adequate way can contribute clearly to maintain and even increase the Functionality of the products in which they are applied. The knowledge of the relations structure–properties–process is a key element necessary to achieve this objective.

Pietro Rocculi - One of the best experts on this subject based on the ideXlab platform.

  • strategies to improve Food Functionality structure property relationships on high pressures homogenization vacuum impregnation and drying technologies
    Trends in Food Science and Technology, 2015
    Co-Authors: E Betoret, Noelia Betoret, Pietro Rocculi, Marco Dalla Rosa
    Abstract:

    Abstract Background The study areas in Food process and products have evolved mainly from safety to other topics such as quality, environment and health. The improvement of Food products is now directed towards ensuring nutritional and specific functional benefits. The processes are directed to ensure the quality and safety of environmentally friendly Food products produced optimizing the use of resources, minimally affecting or even enhancing their nutritional and beneficial characteristics. Scope and approach The effect of HPH, VI and DT on bioactive compounds have been reviewed, focusing on the structure changes produced and its relationship on the product Functionality, as well as on the parameters and the strategies used to quantify and increase the achieved Functionality. Key findings and conclusions Applying HPH leads to structural changes that improve the bioavailability of bioactive compounds. The VI operation allows the incorporation of bioactive compounds into natural structures, taking advantage of both the protective effect of these ones and the synergistic effect of certain compounds. The negative effects related to the application of extreme temperatures in DT operations can be minimized by incorporating ingredients that protect structural elements or create protective structures. Management of Food processes in an adequate way can contribute clearly to maintain and even increase the Functionality of the products in which they are applied. The knowledge of the relations structure–properties–process is a key element necessary to achieve this objective.

  • Strategies to improve Food Functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies
    Trends in Food Science & Technology, 2015
    Co-Authors: E Betoret, Noelia Betoret, Pietro Rocculi, Marco Dalla Rosa
    Abstract:

    Abstract Background The study areas in Food process and products have evolved mainly from safety to other topics such as quality, environment and health. The improvement of Food products is now directed towards ensuring nutritional and specific functional benefits. The processes are directed to ensure the quality and safety of environmentally friendly Food products produced optimizing the use of resources, minimally affecting or even enhancing their nutritional and beneficial characteristics. Scope and approach The effect of HPH, VI and DT on bioactive compounds have been reviewed, focusing on the structure changes produced and its relationship on the product Functionality, as well as on the parameters and the strategies used to quantify and increase the achieved Functionality. Key findings and conclusions Applying HPH leads to structural changes that improve the bioavailability of bioactive compounds. The VI operation allows the incorporation of bioactive compounds into natural structures, taking advantage of both the protective effect of these ones and the synergistic effect of certain compounds. The negative effects related to the application of extreme temperatures in DT operations can be minimized by incorporating ingredients that protect structural elements or create protective structures. Management of Food processes in an adequate way can contribute clearly to maintain and even increase the Functionality of the products in which they are applied. The knowledge of the relations structure–properties–process is a key element necessary to achieve this objective.