英文刊Food Science and Human Wellness征稿启事(英文)

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the latest scientific results in food science,nutriology,immunology and crossfield research.The journal focuses on both fundamental and applied research outcomes worldwide,aiming at providing comprehensive coverage of research progress concerning food biochemistry,food nutrition,effects of bioactive components on human health,immunologic mechanisms,relationship between food and disease,and food safety,etc.     

Is Food Safety Compatible with Food Waste Prevention and Sustainability of the Food Chain?

In a context where the sustainability of food chains and food waste prevention are subjects of interest for public authorities and professionals, it is important to assess if these new objectives of food policy are compatible with food safety. The objective of this work was to develop a global model for a ready-to-eat meat product that provides three different outputs, i.e. energy consumption, percentage of spoiled products and exposure levels of Listeria monocytogenes. First a cold chain model was developed. The cold chain model was then coupled with (i) predictive microbiology models and (ii) energy consumption models for cold equipments. Various scenarios were tested for assessing the consequences of potential changes in cold chain equipment on safety, food waste and energy cost. This global approach could help policy makers in decision making.     

Food Fortification and Supplement Use—Are There Health Implications?

Dietary supplements are a multi-billion dollar industry in the U.S., and their use is increasing exponentially. Additionally, many foods and beverages are increasingly being fortified with single or multiple vitamins and minerals. Consequently, nutrient intakes are exceeding the safe limits established by the Institute of Medicine. In this paper, we examine the benefits and drawbacks of vitamin and mineral supplements and increasing consumption of fortified foods (in addition to dietary intake) in the U.S. population. The pros and cons are illustrated using population estimates of folic acid, calcium, and vitamin D intake, highlighting concerns related to overconsumption of nutrients that should be addressed by regulatory agencies.     

于Feast(Food by EAST)庆祝母亲节

正位于香港东隅一楼,熙来攘往的全天候餐厅Feast(Food by EAST)精心准备了丰盛的半自助餐单于5月13及14日供应,让宾客与家人一起共渡一个温馨的母亲节。于Feast享用早午餐及晚餐的同时,小孩可于精心设计的花朵手推车亲手制作花束送给母亲,表达对她们的爱与关怀。享用半自助餐的母亲更可获赠简约雅致的天然护肤品牌GLOHS送出的精美礼品一份。半自助餐以头盆吧中选择众多的海鲜包括即开生蚝和不同的甲壳类海鲜以及一系列冻冷盘、     

香港东隅Feast(Food by EAST)庆祝母亲节

正4月21日,位于香港东隅一楼,熙来攘往的全天候餐厅Feast(Food by EAST)精心准备了丰盛的半自助餐单于5月7及8日供应,让宾客与家人一起共渡一个温馨的母亲节。于Feast享用早午餐及晚餐的同时,小孩可亲手制作花束送给母亲。届时,Feast亦会提供宝丽莱即影即有拍照服务。小朋友更可自制独一无二的心意卡送给母亲,表达对她们的爱与关怀。享用半自助餐的母亲更可获赠简约雅致的奢华护肤品牌Evie Beauté送出的精美礼品套装一份及购物券,于Harvey Nichols及Beauty Bazaar专享购物礼     

Food irradiation‐chemistry and applications∗

Abstract

Food irradiation is one of the most extensively and thoroughly studied methods of food preservation. Despite voluminous data on safety and wholesomeness of irradiated foods, food irradiation is still a “process in waiting.” Although some countries are allowing the use of irradiation technology on certain foods, its full potential is not recognized. Only 37 countries worldwide permit the use of this technology. If used to its full potential, food irradiation can save millions of human lives being lost annually due to food‐borne diseases or starvation and can add billions of dollars to the world economy. This paper briefly reviews the history and chemistry of food irradiation along with its main applications, impediments to its adoption, and its role in improving food availability and health situation, particularly in developing countries of the world.     

Food Safety Challenges—A Pakistan's Perspective

Biological, chemical, and physical contamination of foods is a terrifying threat for the health and economic growth in developing societies. Rampantly available literature on foodborne illnesses especially diarrhea among children exclusively depicts the intensified disease burden associated with foodborne illness in the underdeveloped economies. Prevalence of many pathogens in several foods is commonplace in Pakistan. Precise estimates for foodborne illnesses in Pakistan are hard to make because of the absence of any monitoring, surveillance, and infection control. Poor processing and storage of milk, cereal grains, and nuts are a major cause of aflatoxin contamination and mold proliferation. Numerous studies manifest a multitude of foods to be contaminated with heavy metals. Escalating population growth limits the economic potential of the individual and the state through a tendency among the traders and manufacturers to intentionally debase food commodities offered for sale to make profit at the cost of their quality and safety. Therefore, a growing trend of adulteration in foods during the recent past, particularly adulteration of milk, poses a pressing challenge for the government. This review is a concerted attempt to elucidate the prevailing food safety scenario in Pakistan. Information derived from local and related international studies will be presented to clearly depict a picture of food safety in Pakistan. It is proposed that an extensive food safety infrastructure leading to a safer supply of foods needs to be devised, designed, and implemented.     

Understanding the Impact of Nonthermal Plasma on Food Constituents and Microstructure—A Review

Nonthermal plasma (NTP) is superior to thermal technologies as a technique that provides a satisfactory microbial safety and maintains reasonable standards in food quality attributes. Currently, the effects of NTP on some food components is regarded as beneficial, such as effects on starch and protein modification. For other food components, such as lipid oxidation, NTP is regarded as an undesirable treatment because it leads to quality deterioration and formation of off-flavor. An overview of the basic principles of NTP and food microstructure in relation to NTP-treated food and the underlying mechanisms are discussed. The review further highlights the latest research on plasma application in food and the related impact on food matrices. Efforts were made to outline the research findings in terms of NTP application on foods with an emphasis on the impacts on the food microstructure and their related qualities. In this review, the industrial capacity of NTP to improve the functional properties of starch, proteins, and lipids as well as provide little or no alteration in food quality compared to other technologies are emphasized. Some oxidative breakdown in relation to starch, proteins, and lipids are discussed and documented in this paper as a review of representative available publications.     

Bioactive Natural Constituents from Food Sources—Potential Use in Hypertension Prevention and Treatment

Prevention and management of hypertension are the major public health challenges worldwide. Uncontrolled high blood pressure may lead to a shortened life expectancy and a higher morbidity due to a high risk of cardiovascular complications such as coronary heart disease (which leads to heart attack) and stroke, congestive heart failure, heart rhythm irregularities, and kidney failure etc. In recent years, it has been recognized that many dietary constituents may contribute to human cardiovascular health. There has been an increased focus on identifying these natural components of foods, describing their physiological activities and mechanisms of actions. Grain, vegetables, fruits, milk, cheese, meat, chicken, egg, fish, soybean, tea, wine, mushrooms, and lactic acid bacteria are various food sources with potential antihypertensive effects. Their main bioactive constituents include angiotensin I-converting enzyme (ACE) inhibitory peptides, vitamins C and E, flavonoids, flavanols, cathecins, anthocyanins, phenolic acids, polyphenols, tannins, resveratrol, polysaccharides, fiber, saponin, sterols, as well as K, Ca, and P. They may reduce blood pressure by different mechanisms, such as ACE inhibition effect, antioxidant, vasodilatory, opiate-like, Ca²⁺ channel blocking, and chymase inhibitory activities. These functional foods may provide new therapeutic applications for hypertension prevention and treatment, and contribute to a healthy cardiovascular population. The present review summarizes the antihypertensive food sources and their bioactive constituents, as well as physiological mechanisms of dietary products, especially focusing on ACE inhibitory activity.     

New Perspectives on Dietary-derived Treatments and Food Safety—Antinomy in a New Era

Despite the advances in science and technology and wide use of chemical drugs, dietary intervention (or food therapy) remains useful in preventing or treating many human diseases. A huge body of evidence shows that the dietary pattern or habit is also an important contributing factor to the development of chronic diseases such as hypertension, type 2 diabetes, hyperlipidemia, and cancers. In recent years, over-the-counter health foods, nutraceuticals, and plant-derived medicinal products have been gaining popularity all over the world, particularly in developed countries. Unfortunately, owing to the contamination with various harmful substances in foods and the presence of toxic food components, food-borne diseases have also become increasingly problematic. Incidents of food poisonings or tainted food have been increasing worldwide, particularly in China and other developing countries. Therefore, the government should put in a greater effort in enforcing food safety by improving the surveillance mechanism and exerting highest standards of quality control for foods.     

Food Microbiology and Safety实验课的教改探索

该文作者所在大学与新西兰梅西大学合作开展了食品科学与工程专业国际化培养本科教育项目，全英文课程Food Microbiology and Safety是该项目的核心课程之一。该实验课以应用性为前提，以课程思政为引领，强调食品微生物学与食品安全学的融合，中外师资合作开展了系列教学探索与实践。课程设计以食品产品和食品生产为情境，以微生物安全为话题，模拟真实生产场景，丰富内涵和拓展外延；自主设计实验激发主观能动性、自主规划进程锻炼统筹能力、线上资源平台支撑自主学习与评价、随机分组培养团队合作能力。实践表明，课程有效实现了食品微生物学与食品安全学的有机融合，目标驱动型实验教学过程更利于激发学生的主动性，大量综合性和设计性实验提高了课程的两性一度。与同期对照班级相比，该项目所培养学生具有更强的专业素养和实践能力，为食品专业其他实验课程的教学改革提供了参考。     

Migration Phenomenon in Food Packaging. Food–Package Interactions, Mechanisms, Types of Migrants, Testing and Relative Legislation—A Review

The development of convenient and low-cost packages, together with the increased consumer demands for safer products, have resulted in the conduction of extensive research and the publication of numerous studies related to the phenomenon of migration. The large number of synthetic materials used for the manufacture of packages makes the evaluation of the food–package interactions quite complicated. Different parameters such as the nature of the food of interest, the type of food–package contact, the time and temperature of contact, the packaging materials used, the properties of the migrating substances, as well as the amount of potential migrants contained in the packaging materials, can drastically affect the migration rate and extent. Due to the extreme variety of foods used, several food simulants have been suggested and applied for testing the migration phenomenon under various laboratory conditions. The use of many of those simulants is defined by national and international legislation. This review article covers the main migration phenomena, which are related to the most commonly used packaging materials. It is clearly demonstrated that the complexity of the migration phenomena requires more research to establish internationally accepted risk management procedures and standardised testing methods.     

Physiological Effects of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA)—A Review

Marine lipids have long been documented to be the major source of polyunsaturated fatty acids (PUFAs), especially n-3 fatty acids such as eicosapentaenoic acid (EPA; 20:5 n-3) and docosahexaenoic acid (DHA; 22:6 n-3). Both EPA and DHA have been documented to have significant influence on biochemical and physiological changes in the body. Although these long chain PUFA exert positive influences on human nutrition and health, there are also some controversies pertaining to the functioning of these n-3 PUFAs including the extent of their requirement by the body. As marine lipids have been thoroughly reviewed often, the present review mainly focuses on works related to physiological effects of EPA and DHA.