Here, a collection of papers about the globalization of food science and technology are discussed according to the special issue of the International Journal of Food Science and Technology (IJFST).
The globalization of food science and technology has not been remarkably at the front line of research agendas at any other time like now. The center of interest is still on the usage of food by-products, exhibited by the possibility of developing added-value products from bio-refinery processes (Esteban and Ladero, 2018), or the meat sector’s co-products in order to enhance human nourishment (O’Flaherty et al., 2019). The connection between food and human nutrition has always been an active topic in the International Journal of Food Science & Technology, including topics such as protein digestion to create functional peptides (Spiric et al., 2018), the phytochemical manipulation of enzyme activity involved in nutrient release (Wadhawan, Tripathi, and Gautam, 2018), or controlling the glycaemic impact of gluten-free foods (Giuberti, and Gallo, 2018). Food safety in terms of evaluation of possible contaminations such as glyphosates in foods (Gelinas, Fleur, and Carole, 2018), biofilm production from lactobacilli (Olszewska, Nynca, and Białobrzewski, 2019), the control of microbial foodborne pathogens (Rubio et al., 2018), or novel mass spectrometry procedures for food authenticity (ElMasry et al., 2019) has also been other popular research areas.
Additionally, several scientists have discussed innovations in food science like alternative algal material in food products (Dang et al., 2018), functional food ingredients including cereal-based and legume components (Duta, Culetu and Sozer, 2019), encapsulation technologies (Nizori et al., 2018), or food processing methods like thermal or non-thermal processes (Zhang et al., 2019). The chemical structure of these ingredients has been shown to be essential in appreciating the role of phenolic compounds (Quan et al., 2018), antioxidant properties (Haileslassie, Tyler, & Henry, 2019), and protein composition (Bravo‐Nuñez et al., 2018) on consumer insight of a number of foods (Harrison, 2018).
The articles listed below will be free to view until the end of 2020, which includes research activities from authors representing research from 17 countries, illustrating the global reach of food science and technology. The papers are as follows:
- A biorefinery perspective: Food waste as a source of value‐added chemicals and materials
- A review: Non‐thermal technologies and its current and future application in the food industry
- A review: Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods
- A review: Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes
- Comparison of chemical profile and antioxidant properties of the brown algae
- Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo, and kiwi) juices during in vitro‐simulated gastrointestinal digestion
- Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal, and sensory properties of gluten‐free oat and faba pasta
- Real‐time quality authentication of honey using atmospheric pressure chemical ionization mass spectrometry (APCI‐MS)
- Biofilm formation by lactobacilli and resistance to stress treatments
- Antimicrobial activities of high molecular weight water‐soluble chitosans against selected gram‐negative and gram‐positive foodborne pathogens
- In vitro regulation of enzymatic release of glucose and its uptake by Fenugreek microgreen and Mint leaf extract
- Wheat preharvest herbicide application, whole‐grain flour properties, yeast activity, and the degradation of glyphosate in bread
- Incorporation of gluten and hydrolyzed gluten proteins have different effects on dough rheology and cookie characteristics.
- In vitro digestion and characterization of 2S albumin and digestion‐resistant peptides in pecan
- Impact of pre‐treatment (germination or soaking) on nutrient and anti‐nutrient contents, time for cooking, and cooked red dry bean acceptability (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.) grown in Ethiopia
- Impact of varying hydrocolloid proportions on encapsulation of ascorbic acid by spray drying
- Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model.
- Sustainability in the food supply chain: a 2020 vision