Trends in Food Science and Technology (TIFS) is one

of the premier international peer-reviewed journals

publishing critical reviews and viewpoints of current
TRENDS IN
FOOD SCIENCE
technology, food science and human nutrition. Its Volume 67
role is to fill the gap between the specialized
­primary journals and general trade magazines by
focusing on the most promising new research devel-
opments and their ­current and potential food industry
applications in a readable, scientifically rigorous
way. Topics include new or novel raw materials
including bioactive compounds, ingredients and
& TECHNOLOGY
­technologies; molecular, micro- and macro-structure;
new developments in food engineering; rapid tech-
niques for online control; novel processing and
packaging technologies; advanced bio­technological
and nanoscience developments and applications
­in food research; quality assurance methods and
application of -omics techniques; risk assessment of
REVIEWS
both biological and non-biological hazards in food;
food allergies and intolerances; food function and
relationships between diet and disease; and
Effect of pulsed electrical fields on the structural properties that affect 1
consumer attitudes to food and risk assessment. french fry texture during processing by Maria Botero‑Uribe,
Melissa Fitzgerald, Robert G. Gilbert and Jocelyn Midgley

Executive Editor
Paul Finglas
Mountain food products: A broad spectrum of market potential to 12
Institute of Food Research be exploited by Natália Martins and Isabel C.F.R. Ferreira
Norwich Research Park, Colney
Norwich, NR4 7UA, UK
E-mail: [email protected] The emerging use of mycosterols in food industry along with the 19
North American Editor
Rickey Yada current trend of extended use of bioactive phytosterols by
Faculty of Land and Food Systems
University of British Columbia
Rúbia C.G. Corrêa, Rosane M. Peralta, Adelar Bracht and
248-2357 Main Mall, Vancouver Isabel C.F.R. Ferreira
BC Canada V6T 1Z4
E-mail: [email protected]
European Editor Emerging preservation technologies in grapes for winemaking by 36
Fidel Toldrá
Instituto de Agroquímica y Tecnología de Antonio Morata, Iris Loira, Ricardo Vejarano, Carmen González,
Alimentos (CSIC), Avenue Agustín
Escardino 7, 46980 Paterna
María Jesús Callejo and José Antonio Suárez‑Lepe
(Valencia), Spain
[email protected]
Asia Editor
The importance of food naturalness for consumers: Results of a 44
Xiao Dong Chen systematic review by Sergio Román, Luis Manuel Sánchez‑Siles and
College of Chemistry, Chemical
Engineering and Material Science Michael Siegrist
Soochow University
199 Ren’ai Road
215123 Sushou Jiangsu, China Microwave-assisted food processing technologies for enhancing 58
[email protected]
Advisory Editorial Board
product quality and process efficiency: A review of recent
K. Arihara, Kitasato University, Japan developments by Flora‑Glad Chizoba Ekezie, Da‑Wen Sun,
K. Buckle, University of New South
Wales, Australia Zhang Han and Jun‑Hu Cheng
R. Caiazza, University of Naples, Italy
J.-C. Cheftel, Université des Sciences et
Téchniques du Languedoc, France
Omega-3 polyunsaturated fatty acids and mitochondria, back to 76
F. M. Clydesdale, University of the future by Marcos Roberto de Oliveira, Seyed Fazel Nabavi,
Massachusetts, USA
A. Costa, Portuguese Catholic
Seyed Mohammad Nabavi and Fernanda Rafaela Jardim
University, Lisbon, Portugal
E. Decker, University of
Massachusetts, USA
M. Hendrickx, Katholieke Universiteit (Contents continued overleaf)
Leuven, Belgium
A. Kelly, University College Cork, Ireland
D. Knorr, Berlin University of
Technology, Germany
An official journal of the International Union of Food Science and Technology
H. Lelieveld, Global Harmonization
Initiative, Bilthoven, The Netherlands
C. Y. Ma, University of Hong Kong, China
N. P. Mahalik, California State
University at Fresno, USA
A. Martin, University of Lyon, France An official journal of the European Federation of Food Science and Technology
J. Al. Martínez, University
of Navarra, Spain
V. J. Morris, Institute of Food
Research, UK
P. Rao, Institute of Biotechnology
Fuzhou University, China
S. S. H. Rizvi, Cornell University, USA All Review-style articles in Trends in Food Science & Technology are subjected to independent peer review.
M. Scanlon, University of Manitoba,
Canada Trends in Food Science & Technology is abstracted/indexed in BIOSIS, CAB Abstracts, CABS, Current Contents
D. Schaffner, Rutgers University, USA (Agriculture, Biology and Environmental Sciences), Dairy Abstracts, EMBASE, Excerpta Medica, Food Science
and Technology Abstracts, Nutrition Abstracts and Reviews, Research Alert, Science Citation Index, SciSearch.
W. Zhou, National University of Also covered in the abstract and citation database SCOPUS ®. Full text available on ScienceDirect ®.
Singapore, Singapore
(contents continued)

Emerging non-destructive terahertz spectroscopic imaging technique: Principle and applications in 93

the agri-food industry by Kaiqiang Wang, Da‑Wen Sun and Hongbin Pu

Food industry by-products used as functional ingredients of bakery products by Z.E. Martins, 106
O. Pinho and I.M.P.L.V.O. Ferreira

The production of gluten-free beer: Degradation of hordeins during malting and brewing and the 129
application of modern process technology focusing on endogenous malt peptidases by
Roland Kerpes, Susann Fischer and Thomas Becker

Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and 139
contribution in the winemaking process to overall wine color by Cindy Quaglieri, Michael Jourdes,
Pierre Waffo‑Teguo and Pierre‑Louis Teissedre

What's new in biopotential of fruit and vegetable by-products applied in the food processing 150
industry by Hanna Kowalska, Kinga Czajkowska, Joanna Cichowska and Andrzej Lenart

Acceleration of microwave-assisted extraction processes of food components by integrating 160

technologies and applying emerging solvents: A review of latest developments by
Flora‑Glad Chizoba Ekezie, Da‑Wen Sun and Jun‑Hu Cheng

Crafting and applying a tool to assess food literacy: Findings from a pilot study by Rocco Palumbo, 173
Carmela Annarumma, Paola Adinolfi, Stefania Vezzosi, Ersilia Troiano, Giuseppina Catinello and
Rosalba Manna

Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions by Eric A. Decker, 183

D. Julian McClements, Claire Bourlieu‑Lacanal, Erwann Durand, Maria Cruz Figueroa‑Espinoza,
Jérôme Lecomte and Pierre Villeneuve

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal 195
processing by Francisco J. Barba, Lilian R.B. Mariutti, Neura Bragagnolo, Adriana Z. Mercadante,
Gustavo V. Barbosa‑Cánovas and Vibeke Orlien

Principles and applications of spectroscopic techniques for evaluating food protein conformational 207
changes: A review by Kaiqiang Wang, Da‑Wen Sun, Hongbin Pu and Qingyi Wei

Rutin: A review on extraction, identification and purification methods, biological activities and 220
approaches to enhance its bioavailability by Beatriz Gullón, Thelmo A. Lú‑Chau,
María Teresa Moreira, Juan M. Lema and Gemma Eibes

Microwave processing techniques and their recent applications in the food industry by 236
Qiushan Guo, Da‑Wen Sun, Jun‑Hu Cheng and Zhong Han

Globular plant protein aggregates for stabilization of food foams and emulsions by Luca Amagliani 248
and Christophe Schmitt

Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their 260
derived products: From preservation of beverages to valorization of by-products by Francisco J. Barba,
Predrag Putnik, Danijela Bursać Kovaćević, Mahesha M. Poojary, Shahin Roohinejad,
José M. Lorenzo and Mohamed Koubaa

(Contents continued overleaf)

(contents continued)

Genipin: A natural blue pigment for food and health purposes by Iramaia Angélica Neri‑Numa, 271
Marina Gabriel Pessoa, Bruno Nicolau Paulino and Glaucia Maria Pastore

COMMENTARIES
Food fraud vulnerability and its key factors by Saskia M. van Ruth, Wim Huisman and Pieternel A. Luning 70

The need for consumer science and regulatory science research on functional foods with health 280
claims - What should we do to harmonize science and technology with society?
by Nanae Tanemura, Naobumi Hamadate and Hisashi Urushihara