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Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry .

Trends in biotechnology

Asther M, Lesage-Meessen L, Lomascolo A, Stentelaire C.
PMID: 10370235
Trends Biotechnol. 1999 Jul;17(7):282-9. doi: 10.1016/s0167-7799(99)01313-x.

Consumer preference for natural food additives has led to an increasing demand for natural aromatic compounds. An alternative production process to plant and chemical sources is the use of biotechnological methods involving microorganisms, which ensure a stable supply, quality...

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Asther M, Lesage-Meessen L, Lomascolo A, et al. Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry . Trends Biotechnol. 1999;17(7):282-9doi: 10.1016/s0167-7799(99)01313-x.
Asther, M., Lesage-Meessen, L., Lomascolo, A., & Stentelaire, C. (1999). Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry . Trends in biotechnology, 17(7), 282-9. https://doi.org/10.1016/s0167-7799(99)01313-x
Asther, et al. "Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry ." Trends in biotechnology vol. 17,7 (1999): 282-9. doi: https://doi.org/10.1016/s0167-7799(99)01313-x
Asther M, Lesage-Meessen L, Lomascolo A, Stentelaire C. Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry . Trends Biotechnol. 1999 Jul;17(7):282-9. doi: 10.1016/s0167-7799(99)01313-x. PMID: 10370235.
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Effects of different molecular weight water-extractable arabinoxylans on the physicochemical properties and structure of wheat gluten.

Journal of food science and technology

Zhu Y, Li F, Wang Y, Li J, Teng C, Wang C, Li X.
PMID: 30728576
J Food Sci Technol. 2019 Jan;56(1):340-349. doi: 10.1007/s13197-018-3494-2. Epub 2018 Nov 30.

The effects of water-extractable arabinoxylans (WEAXs) with different molecular weights on the physicochemical properties and structure of wheat gluten were studied, a transition between β-turns in β-leaves in the structure of gluten has been demonstrated by Fourier transform infrared...

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Zhu Y, Li F, Wang Y, et al. Effects of different molecular weight water-extractable arabinoxylans on the physicochemical properties and structure of wheat gluten. J Food Sci Technol. 2018;56(1):340-349doi: 10.1007/s13197-018-3494-2.
Zhu, Y., Li, F., Wang, Y., Li, J., Teng, C., Wang, C., & Li, X. (2019). Effects of different molecular weight water-extractable arabinoxylans on the physicochemical properties and structure of wheat gluten. Journal of food science and technology, 56(1), 340-349. https://doi.org/10.1007/s13197-018-3494-2
Zhu, Yunping, et al. "Effects of different molecular weight water-extractable arabinoxylans on the physicochemical properties and structure of wheat gluten." Journal of food science and technology vol. 56,1 (2019): 340-349. doi: https://doi.org/10.1007/s13197-018-3494-2
Zhu Y, Li F, Wang Y, Li J, Teng C, Wang C, Li X. Effects of different molecular weight water-extractable arabinoxylans on the physicochemical properties and structure of wheat gluten. J Food Sci Technol. 2019 Jan;56(1):340-349. doi: 10.1007/s13197-018-3494-2. Epub 2018 Nov 30. PMID: 30728576; PMCID: PMC6342775.
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Release of .

Food science and biotechnology

Park SJ, Jeong MJ, Park SR, Choi JC, Choi H, Kim M.
PMID: 30319863
Food Sci Biotechnol. 2018 Apr 10;27(5):1519-1524. doi: 10.1007/s10068-018-0373-6. eCollection 2018 Oct.

Ensuring the safety of baby bottle teats and kitchen tools made from rubber is critical. Therefore, the migration of

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Park SJ, Jeong MJ, Park SR, et al. Release of . Food Sci Biotechnol. 2018;27(5):1519-1524doi: 10.1007/s10068-018-0373-6.
Park, S. J., Jeong, M. J., Park, S. R., Choi, J. C., Choi, H., & Kim, M. (2018). Release of . Food science and biotechnology, 27(5), 1519-1524. https://doi.org/10.1007/s10068-018-0373-6
Park, Se-Jong, et al. "Release of ." Food science and biotechnology vol. 27,5 (2018): 1519-1524. doi: https://doi.org/10.1007/s10068-018-0373-6
Park SJ, Jeong MJ, Park SR, Choi JC, Choi H, Kim M. Release of . Food Sci Biotechnol. 2018 Apr 10;27(5):1519-1524. doi: 10.1007/s10068-018-0373-6. eCollection 2018 Oct. PMID: 30319863; PMCID: PMC6170278.
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Heterotypic Supramolecular Hydrogels.

Journal of materials chemistry. B

Yuan D, Xu B.
PMID: 28804637
J Mater Chem B. 2016 Sep 14;4(34):5638-5649. doi: 10.1039/C6TB01592A. Epub 2016 Jul 26.

Supramolecular hydrogels, formed via intermolecular interactions in water, are emerging as a new type of versatile soft materials to be applied in many areas, such as biomedical applications, catalysis, food additives, and cosmetics. While most of the supramolecular hydrogels...

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Yuan D, Xu B. Heterotypic Supramolecular Hydrogels. J Mater Chem B. 2016;4(34):5638-5649doi: 10.1039/C6TB01592A.
Yuan, D., & Xu, B. (2016). Heterotypic Supramolecular Hydrogels. Journal of materials chemistry. B, 4(34), 5638-5649. https://doi.org/10.1039/C6TB01592A
Yuan, Dan, and Xu, Bing. "Heterotypic Supramolecular Hydrogels." Journal of materials chemistry. B vol. 4,34 (2016): 5638-5649. doi: https://doi.org/10.1039/C6TB01592A
Yuan D, Xu B. Heterotypic Supramolecular Hydrogels. J Mater Chem B. 2016 Sep 14;4(34):5638-5649. doi: 10.1039/C6TB01592A. Epub 2016 Jul 26. PMID: 28804637; PMCID: PMC5549021.
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Consumer Beliefs Concerning Intentional and Unintentional Additives in Health Food Breads: Chlorinated Hydrocarbon Pesticide Residues.

Journal of food protection

Peringian L, Shier N, Leavitt RA.
PMID: 30795035
J Food Prot. 1978 Mar;41(3):160-162. doi: 10.4315/0362-028X-41.3.160.

The majority of one-hundred and fifty respondents to a consumer knowledge questionnaire believed breads purchased in health food stores to be free of pesticides as well as other additives. To determine the correctness of this belief, analyses were completed...

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Peringian L, Shier N, Leavitt RA. Consumer Beliefs Concerning Intentional and Unintentional Additives in Health Food Breads: Chlorinated Hydrocarbon Pesticide Residues. J Food Prot. 1978;41(3):160-162doi: 10.4315/0362-028X-41.3.160.
Peringian, L., Shier, N., & Leavitt, R. A. (1978). Consumer Beliefs Concerning Intentional and Unintentional Additives in Health Food Breads: Chlorinated Hydrocarbon Pesticide Residues. Journal of food protection, 41(3), 160-162. https://doi.org/10.4315/0362-028X-41.3.160
Peringian, Lynda, et al. "Consumer Beliefs Concerning Intentional and Unintentional Additives in Health Food Breads: Chlorinated Hydrocarbon Pesticide Residues." Journal of food protection vol. 41,3 (1978): 160-162. doi: https://doi.org/10.4315/0362-028X-41.3.160
Peringian L, Shier N, Leavitt RA. Consumer Beliefs Concerning Intentional and Unintentional Additives in Health Food Breads: Chlorinated Hydrocarbon Pesticide Residues. J Food Prot. 1978 Mar;41(3):160-162. doi: 10.4315/0362-028X-41.3.160. PMID: 30795035.
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Potential use of deodorised water extracts: polyphenol-rich extract of .

Journal of food science and technology

Ćebović T, Arsenijević J, Drobac M, Živković J, Šoštarić I, Maksimović Z.
PMID: 29391620
J Food Sci Technol. 2018 Feb;55(2):560-567. doi: 10.1007/s13197-017-2965-1. Epub 2017 Dec 02.

Deodorised water extracts of aromatic plants are obtained as by-products of essential oil isolation and usually discarded as waste. However, phytochemical composition of these extracts encourages their further utilization as food additives or functional food ingredients. In this study...

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Ćebović T, Arsenijević J, Drobac M, et al. Potential use of deodorised water extracts: polyphenol-rich extract of . J Food Sci Technol. 2017;55(2):560-567doi: 10.1007/s13197-017-2965-1.
Ćebović, T., Arsenijević, J., Drobac, M., Živković, J., Šoštarić, I., & Maksimović, Z. (2018). Potential use of deodorised water extracts: polyphenol-rich extract of . Journal of food science and technology, 55(2), 560-567. https://doi.org/10.1007/s13197-017-2965-1
Ćebović, Tatjana, et al. "Potential use of deodorised water extracts: polyphenol-rich extract of ." Journal of food science and technology vol. 55,2 (2018): 560-567. doi: https://doi.org/10.1007/s13197-017-2965-1
Ćebović T, Arsenijević J, Drobac M, Živković J, Šoštarić I, Maksimović Z. Potential use of deodorised water extracts: polyphenol-rich extract of . J Food Sci Technol. 2018 Feb;55(2):560-567. doi: 10.1007/s13197-017-2965-1. Epub 2017 Dec 02. PMID: 29391620; PMCID: PMC5785381.
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Microorganisms as Food Additives.

Journal of food protection

Smith JL, Palumbo SA.
PMID: 30856735
J Food Prot. 1981 Dec;44(12):936-955. doi: 10.4315/0362-028X-44.12.936.

Microorganisms, both bacteria and fungi, are used as additives in meats. milk, cereals, vegetables and fruits to produce fermented products. The fermented foods differ from the starting material in texture, flavor and keeping quality. Fermentation causes changes in the...

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Smith JL, Palumbo SA. Microorganisms as Food Additives. J Food Prot. 1981;44(12):936-955doi: 10.4315/0362-028X-44.12.936.
Smith, J. L., & Palumbo, S. A. (1981). Microorganisms as Food Additives. Journal of food protection, 44(12), 936-955. https://doi.org/10.4315/0362-028X-44.12.936
Smith, James L, and Palumbo, Samuel A. "Microorganisms as Food Additives." Journal of food protection vol. 44,12 (1981): 936-955. doi: https://doi.org/10.4315/0362-028X-44.12.936
Smith JL, Palumbo SA. Microorganisms as Food Additives. J Food Prot. 1981 Dec;44(12):936-955. doi: 10.4315/0362-028X-44.12.936. PMID: 30856735.
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Lipase catalyzed epoxidation of fatty acid methyl esters derived from unsaturated vegetable oils in absence of carboxylic acid.

Chemistry Central journal

Sustaita-Rodríguez A, Ramos-Sánchez VH, Camacho-Dávila AA, Zaragoza-Galán G, Espinoza-Hicks JC, Chávez-Flores D.
PMID: 29644551
Chem Cent J. 2018 Apr 11;12(1):39. doi: 10.1186/s13065-018-0409-2.

Nowadays the industrial chemistry reactions rely on green technologies. Enzymes as lipases are increasing its use in diverse chemical processes. Epoxidized fatty acid methyl esters obtained from transesterification of vegetable oils have recently found applications as polymer plasticizer, agrochemical,...

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Sustaita-Rodríguez A, Ramos-Sánchez VH, Camacho-Dávila AA, et al. Lipase catalyzed epoxidation of fatty acid methyl esters derived from unsaturated vegetable oils in absence of carboxylic acid. Chem Cent J. 2018;12(1):39doi: 10.1186/s13065-018-0409-2.
Sustaita-Rodríguez, A., Ramos-Sánchez, V. H., Camacho-Dávila, A. A., Zaragoza-Galán, G., Espinoza-Hicks, J. C., & Chávez-Flores, D. (2018). Lipase catalyzed epoxidation of fatty acid methyl esters derived from unsaturated vegetable oils in absence of carboxylic acid. Chemistry Central journal, 12(1), 39. https://doi.org/10.1186/s13065-018-0409-2
Sustaita-Rodríguez, Alejandro, et al. "Lipase catalyzed epoxidation of fatty acid methyl esters derived from unsaturated vegetable oils in absence of carboxylic acid." Chemistry Central journal vol. 12,1 (2018): 39. doi: https://doi.org/10.1186/s13065-018-0409-2
Sustaita-Rodríguez A, Ramos-Sánchez VH, Camacho-Dávila AA, Zaragoza-Galán G, Espinoza-Hicks JC, Chávez-Flores D. Lipase catalyzed epoxidation of fatty acid methyl esters derived from unsaturated vegetable oils in absence of carboxylic acid. Chem Cent J. 2018 Apr 11;12(1):39. doi: 10.1186/s13065-018-0409-2. PMID: 29644551; PMCID: PMC5895561.
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Validation and measurement uncertainty evaluation of the GC-MS method for the direct determination of hexamethylenetetramine from foods.

Food science and biotechnology

Lim HS, Hwang JY, Kim JI, Choi JC, Kim M.
PMID: 30263409
Food Sci Biotechnol. 2016 Oct 31;25(5):1305-1311. doi: 10.1007/s10068-016-0205-5. eCollection 2016.

A simple GC-MS method has been developed and validated for the direct determination of hexamethylenetetramine (HMT). The separation of HMT was performed using a MXT-1 column. The calibration curve was linear over the concentration range 0.1-25 μg/mL, with a...

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Lim HS, Hwang JY, Kim JI, et al. Validation and measurement uncertainty evaluation of the GC-MS method for the direct determination of hexamethylenetetramine from foods. Food Sci Biotechnol. 2016;25(5):1305-1311doi: 10.1007/s10068-016-0205-5.
Lim, H. S., Hwang, J. Y., Kim, J. I., Choi, J. C., & Kim, M. (2016). Validation and measurement uncertainty evaluation of the GC-MS method for the direct determination of hexamethylenetetramine from foods. Food science and biotechnology, 25(5), 1305-1311. https://doi.org/10.1007/s10068-016-0205-5
Lim, Ho Soo, et al. "Validation and measurement uncertainty evaluation of the GC-MS method for the direct determination of hexamethylenetetramine from foods." Food science and biotechnology vol. 25,5 (2016): 1305-1311. doi: https://doi.org/10.1007/s10068-016-0205-5
Lim HS, Hwang JY, Kim JI, Choi JC, Kim M. Validation and measurement uncertainty evaluation of the GC-MS method for the direct determination of hexamethylenetetramine from foods. Food Sci Biotechnol. 2016 Oct 31;25(5):1305-1311. doi: 10.1007/s10068-016-0205-5. eCollection 2016. PMID: 30263409; PMCID: PMC6049282.
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Simultaneous determination of synthetic food additives in kimchi by liquid chromatography-electrospray tandem mass spectrometry.

Food science and biotechnology

Kim HJ, Lee MJ, Park HJ, Kim HJ, Cho SK, Jeong MH.
PMID: 30263814
Food Sci Biotechnol. 2018 Jan 16;27(3):877-882. doi: 10.1007/s10068-018-0308-2. eCollection 2018 Jun.

A new analytical method was developed for the simultaneous determination of seven food additives (Ponceau 4R, Allura Red AC, Amaranth, 4-hydroxymethyl benzoic acid, ethyl-4-hydroxybenzoate, butyl-4-hydroxybenzoate, and saccharin sodium) in kimchi using high-performance liquid chromatography-electrospray ionization tandem mass spectrometry. The...

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Kim HJ, Lee MJ, Park HJ, et al. Simultaneous determination of synthetic food additives in kimchi by liquid chromatography-electrospray tandem mass spectrometry. Food Sci Biotechnol. 2018;27(3):877-882doi: 10.1007/s10068-018-0308-2.
Kim, H. J., Lee, M. J., Park, H. J., Kim, H. J., Cho, S. K., & Jeong, M. H. (2018). Simultaneous determination of synthetic food additives in kimchi by liquid chromatography-electrospray tandem mass spectrometry. Food science and biotechnology, 27(3), 877-882. https://doi.org/10.1007/s10068-018-0308-2
Kim, Ho Jin, et al. "Simultaneous determination of synthetic food additives in kimchi by liquid chromatography-electrospray tandem mass spectrometry." Food science and biotechnology vol. 27,3 (2018): 877-882. doi: https://doi.org/10.1007/s10068-018-0308-2
Kim HJ, Lee MJ, Park HJ, Kim HJ, Cho SK, Jeong MH. Simultaneous determination of synthetic food additives in kimchi by liquid chromatography-electrospray tandem mass spectrometry. Food Sci Biotechnol. 2018 Jan 16;27(3):877-882. doi: 10.1007/s10068-018-0308-2. eCollection 2018 Jun. PMID: 30263814; PMCID: PMC6049674.
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Erratum.

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

[No authors listed]
PMID: 28707572
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017 Aug;34(8):x. doi: 10.1080/19440049.2017.1353285. Epub 2017 Jul 14.

No abstract available.

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Erratum. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017;34(8):xdoi: 10.1080/19440049.2017.1353285.
(2017). Erratum. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 34(8), x. https://doi.org/10.1080/19440049.2017.1353285
"Erratum." Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment vol. 34,8 (2017): x. doi: https://doi.org/10.1080/19440049.2017.1353285
Erratum. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017 Aug;34(8):x. doi: 10.1080/19440049.2017.1353285. Epub 2017 Jul 14. PMID: 28707572.
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Food additives, food and the concept of 'food addiction': Is stimulation of the brain reward circuit by food sufficient to trigger addiction?.

Pathophysiology : the official journal of the International Society for Pathophysiology

Onaolapo AY, Onaolapo OJ.
PMID: 29673924
Pathophysiology. 2018 Dec;25(4):263-276. doi: 10.1016/j.pathophys.2018.04.002. Epub 2018 Apr 12.

In the last few years, the concept of 'food addiction' has continued to gain popularity, with human and animal studies demonstrating the differential effects of foods that are high in fat, sugar or protein on appetite, satiety, eating behaviour...

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Onaolapo AY, Onaolapo OJ. Food additives, food and the concept of 'food addiction': Is stimulation of the brain reward circuit by food sufficient to trigger addiction?. Pathophysiology. 2018;25(4):263-276doi: 10.1016/j.pathophys.2018.04.002.
Onaolapo, A. Y., & Onaolapo, O. J. (2018). Food additives, food and the concept of 'food addiction': Is stimulation of the brain reward circuit by food sufficient to trigger addiction?. Pathophysiology : the official journal of the International Society for Pathophysiology, 25(4), 263-276. https://doi.org/10.1016/j.pathophys.2018.04.002
Onaolapo, A Y, and Onaolapo, O J. "Food additives, food and the concept of 'food addiction': Is stimulation of the brain reward circuit by food sufficient to trigger addiction?." Pathophysiology : the official journal of the International Society for Pathophysiology vol. 25,4 (2018): 263-276. doi: https://doi.org/10.1016/j.pathophys.2018.04.002
Onaolapo AY, Onaolapo OJ. Food additives, food and the concept of 'food addiction': Is stimulation of the brain reward circuit by food sufficient to trigger addiction?. Pathophysiology. 2018 Dec;25(4):263-276. doi: 10.1016/j.pathophys.2018.04.002. Epub 2018 Apr 12. PMID: 29673924.
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