Prospects of Nanoproteomics for Plant-Based Foods

Current Research in Nutrition and Food Science Journal(2022)

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摘要
Food contributes substantially to the physical wellbeing of mankind and plays a pivotal role in the global economy. Food choices from plants have dominated ever since we evolved, and plant-based foods and beverages have been a critical contributor to the health, life, and happiness of our society. However, our rapidly growing population necessitates ensuring food security for every human being on the planet. Food security in its strict sense implies the availability of a sufficient amount of quality food to every individual to meet his or her dietary needs and to lead an active healthy life. There has been an increased focus in recent years on assurance of food quality and safety encompassing scrutiny of food for its composition, traceability, adulteration, and contamination. In fact, food safety and security have become a founding principle for two of the sustainable development goals (SDG) for the 2030 global agenda of the United Nations Department of Economic and Social Affairs. Therefore, the mandate of food security and safety necessitates that the quantity and quality of plant-based, healthy food be improved and rigorously analysed. The traditional methods to address food quality mainly rely on appearance, freshness, source, sanitation, microbial counts, and biochemical parameters for the composition (lipid, carbohydrate, protein, or vitamin content), etc. Recently, traceability in food production and distribution has gained considerable importance drawing significant public attention and awareness due to the accidental or deliberate food adulteration malpractices, and the controversies related to genetically modified (GM) crops in foods.
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Enzyme Concentration,Pepsin,Protein,Strength of Surimi Gel,Tuna Stomach
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