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Gulyas BZ, Mogeni B, Jackson P, Walton J, Caton SJ. Biofortification as a food-based strategy to improve nutrition in high-income countries: a scoping review. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 39269149 DOI: 10.1080/10408398.2024.2402998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/15/2024]
Abstract
Biofortification (increasing the micronutrient content of food before harvest) has been successfully used to nutritionally improve staple foods in low- and middle-income countries. This approach could also help address micronutrient shortfalls in at-risk populations in high-income countries (HICs), however, the potential of biofortification interventions in this context is not well understood. The aim of this scoping review is to assess the nature and extent of available research evidence on biofortified foods in relation to human consumption in HICs. Literature searches were conducted in MEDLINE, WoS, ProQuest, CINAHL, AGRIS and Epistemonikos. Forty-six peer-reviewed articles were included. Most research was conducted in the USA (n = 15) and Italy (n = 11), on cereal crops (n = 14) and vegetables (n = 11), and on selenium (n = 12) and provitamin A (n = 11). Seven research domains were identified in the literature: bioavailability (n = 17); nutrient stability (n = 11); opinions and attitudes (n = 9); functionality (n = 9); sensory properties (n = 2); safety (n = 1); and modeling (n = 1). Evidence from HICs in each domain is limited. There is a need for more research particularly in areas sensitive to the cultural and socio-economic context.
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Affiliation(s)
- Boglarka Z Gulyas
- Sheffield Centre for Health And Related Research, Division of Population Health, School of Medicine and Population Health, University of Sheffield, Sheffield, UK
| | - Brenda Mogeni
- Sheffield Centre for Health And Related Research, Division of Population Health, School of Medicine and Population Health, University of Sheffield, Sheffield, UK
| | - Peter Jackson
- Institute for Sustainable Food, University of Sheffield, Sheffield, UK
| | - Jenny Walton
- Commercialization and Scaling, HarvestPlus, International Food Policy Research Institute, Washington, DC, USA
| | - Samantha J Caton
- Sheffield Centre for Health And Related Research, Division of Population Health, School of Medicine and Population Health, University of Sheffield, Sheffield, UK
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2
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Moulick D, Mukherjee A, Das A, Roy A, Majumdar A, Dhar A, Pattanaik BK, Chowardhara B, Ghosh D, Upadhyay MK, Yadav P, Hazra S, Sarkar S, Mahanta S, Santra SC, Choudhury S, Maitra S, Mishra UN, Bhutia KL, Skalicky M, Obročník O, Bárek V, Brestic M, Hossain A. Selenium - An environmentally friendly micronutrient in agroecosystem in the modern era: An overview of 50-year findings. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2024; 270:115832. [PMID: 38141336 DOI: 10.1016/j.ecoenv.2023.115832] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 12/04/2023] [Accepted: 12/12/2023] [Indexed: 12/25/2023]
Abstract
Agricultural productivity is constantly being forced to maintain yield stability to feed the enormously growing world population. However, shrinking arable and nutrient-deprived soil and abiotic and biotic stressor (s) in different magnitudes put additional challenges to achieving global food security. Though well-defined, the concept of macro, micronutrients, and beneficial elements is from a plant nutritional perspective. Among various micronutrients, selenium (Se) is essential in small amounts for the life cycle of organisms, including crops. Selenium has the potential to improve soil health, leading to the improvement of productivity and crop quality. However, Se possesses an immense encouraging phenomenon when supplied within the threshold limit, also having wide variations. The supplementation of Se has exhibited promising outcomes in lessening biotic and abiotic stress in various crops. Besides, bulk form, nano-Se, and biogenic-Se also revealed some merits and limitations. Literature suggests that the possibilities of biogenic-Se in stress alleviation and fortifying foods are encouraging. In this article, apart from adopting a combination of a conventional extensive review of the literature and bibliometric analysis, the authors have assessed the journey of Se in the "soil to spoon" perspective in a diverse agroecosystem to highlight the research gap area. There is no doubt that the time has come to seriously consider the tag of beneficial elements associated with Se, especially in the drastic global climate change era.
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Affiliation(s)
- Debojyoti Moulick
- Department of Environmental Science, University of Kalyani, Nadia, West Bengal 741235, India; Plant Stress Biology and Metabolomics Laboratory, Department of Life Science & Bioinformatics, H.G. Khorana School of Life Sciences, Assam University, Silchar 788011, India.
| | - Arkabanee Mukherjee
- Indian Institute of Tropical Meteorology, Dr Homi Bhabha Rd, Panchawati, Pashan, Pune, Maharashtra 411008, India.
| | - Anupam Das
- Department of Soil Science and Agricultural Chemistry, Bihar Agricultural University, Sabour, Bhagalpur, India.
| | - Anirban Roy
- School of Agriculture and Rural Development, Faculty Centre for IRDM, Ramakrishna Mission Vi-Vekananda Educational and Research Institute, Ramakrishna Mission Ashrama, Narendrapur, Kolkata 700103, India.
| | - Arnab Majumdar
- School of Environmental Studies, Jadavpur University, Kolkata 700032, India.
| | - Anannya Dhar
- School of Agriculture and Rural Development, Faculty Centre for IRDM, Ramakrishna Mission Vi-Vekananda Educational and Research Institute, Ramakrishna Mission Ashrama, Narendrapur, Kolkata 700103, India.
| | - Binaya Kumar Pattanaik
- Institute of Environment Education and Research, Bharati Vidyapeeth (Deemed to be University), Pune 411043, India.
| | - Bhaben Chowardhara
- Department of Botany, Faculty of Science and Technology, Arunachal University of Studies NH-52, Knowledge City, District- Namsai, Arunachal Pradesh 792103, India.
| | - Dibakar Ghosh
- Division of Agronomy, ICAR-Indian Institute of Water Management, Bhubaneswar 751023, Odisha, India.
| | - Munish Kumar Upadhyay
- Centre for Environmental Science & Engineering, Department of Civil Engineering, Indian Institute of Technology Kanpur, 208016, India.
| | - Poonam Yadav
- Institute of Environment and Sustainable Development, Banaras Hindu University, Varanasi, India.
| | - Swati Hazra
- School of Agricultural Sciences, Sharda University, Greater Noida, UP 201310, India.
| | - Sukamal Sarkar
- School of Agriculture and Rural Development, Faculty Centre for IRDM, Ramakrishna Mission Vi-Vekananda Educational and Research Institute, Ramakrishna Mission Ashrama, Narendrapur, Kolkata 700103, India.
| | - Subrata Mahanta
- Department of Chemistry, National Institute of Technology Jamshedpur, Adityapur, Jamshedpur, Jharkhand 831014, India.
| | - S C Santra
- Department of Environmental Science, University of Kalyani, Nadia, West Bengal 741235, India.
| | - Shuvasish Choudhury
- Plant Stress Biology and Metabolomics Laboratory, Department of Life Science & Bioinformatics, H.G. Khorana School of Life Sciences, Assam University, Silchar 788011, India.
| | - Sagar Maitra
- Department of Agronomy and Agroforestry, Centurion University of Technology and Management, Odisha 761211, India.
| | - Udit Nandan Mishra
- Department of Crop Physiology & Biochemistry, Faculty of Agriculture, Sri Sri University, Sri Sri Vihar, Bidyadharpur Arilo, Ward No-03, Cuttack, Odisha 754006, India.
| | - Karma L Bhutia
- Department of Agricultural Biotechnology & Molecular Biology, College of Basic Sciences and Humanities, Dr. Rajendra Prasad Central Agricultural University, Pusa (Samastipur), Bihar 848 125, India.
| | - Milan Skalicky
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czechia.
| | - Oliver Obročník
- Department of Water Resources and Environmental Engineering, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 01 Nitra, Slovakia.
| | - Viliam Bárek
- Department of Water Resources and Environmental Engineering, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 01 Nitra, Slovakia.
| | - Marian Brestic
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czechia; Institute of Plant and Environmental Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 01 Nitra, Slovak.
| | - Akbar Hossain
- Division of Soil Science, Bangladesh Wheat and Maize Research Institute, Dinajpur 5200, Bangladesh.
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3
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González-Salitre L, Basilio-Cortés U, Rodríguez-Serrano G, Contreras-López E, Cardelle-Cobas A, González-Olivares L. Physicochemical and microbiological parameters during the manufacturing of a beer-type fermented beverage using selenized Saccharomycesboulardii. Heliyon 2023; 9:e21190. [PMID: 37928392 PMCID: PMC10622692 DOI: 10.1016/j.heliyon.2023.e21190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 09/13/2023] [Accepted: 10/18/2023] [Indexed: 11/07/2023] Open
Abstract
Selenium is an essential trace element in human health. However, it has been considered a widespread selenium deficiency worldwide, although the recommended daily intake is very low (55 μg per day). Strategies have been implemented to comply with the recommended doses, for example, through bioavailable selenium such as selenoamino acids. Thus, this research aimed to elaborate on a beer-type fermented beverage produced with previously selenized Saccharomyces boulardii. For this, the yeast was selenized by adding a minimum inhibitory concentration of Na2SeO3 (74 ppm) to YPD media. Subsequently, barley must fermentations were carried out for 120 h. Kinetic parameters of the fermentation and physicochemical parameters and selenium content of the beverage were measured. The yeast accumulated up to 25.12 mg/g of dry cell. Furthermore, selenization affected the fermentation rate, but the beverage's physicochemical parameters were not different from those of the control. Due to the final concentration of selenium in the beverage (0.378 mg/kg), it is considered a process that confers advantages for the safe intake of selenium with bioavailable potential. In conclusion, fermented beverages enriched with organic selenium could be produced through cell selenization to produce functional beverages and food.
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Affiliation(s)
- L. González-Salitre
- Área Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, Hidalgo, Mexico
| | - U.A. Basilio-Cortés
- Área Académica de Biotecnología Agropecuaria, Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California, Mexico
| | - G.M. Rodríguez-Serrano
- Departamento de Biotecnología, División de Ciencias Biológicas y de la Salud, Unidad Iztapalapa, Universidad Autónoma Metropolitana, Ciudad de México, Mexico
| | - E. Contreras-López
- Área Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, Hidalgo, Mexico
| | - A. Cardelle-Cobas
- Laboratorio de Higiene, Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, Lugo, Spain
| | - L.G. González-Olivares
- Área Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, Hidalgo, Mexico
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4
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Cheng C, Coldea TE, Yang H, Zhao H. Selenium Uptake, Translocation, and Metabolization Pattern during Barley Malting: A Comparison of Selenate, Selenite, and Selenomethionine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5240-5249. [PMID: 36961403 DOI: 10.1021/acs.jafc.3c00273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Selenium (Se) is an essential trace element for human and animal health. Understanding the uptake and translocation of Se in crops is critical from the perspective of Se biofortification. In this study, barley was malted to investigate the uptake, translocation, and metabolism of exogenous Se including Na2SeO4, Na2SeO3, and selenomethionine (Se-Met). The results showed that the uptake rates of different forms of Se in barley decreased in the following order: Se-Met > Na2SeO3 > Na2SeO4, with the peak uptake occurring at the end of the steeping stages. In the early stages of germination, Se was mainly distributed in the husk and endosperm. Exogenous Se upregulated the transcription levels of Se transport and metabolic enzyme genes in the barley to varying degrees, which promoted Se transformation in various tissues, and improved Se bioeffectiveness. Compared to the Na2SeO3 and Se-Met groups, more Se was transferred from husk and endosperm to acrospire and rootlets in the Na2SeO4 group during the germination stage. Na2SeO4 and Se-Met stimulated the development of rootlets, and accelerated Se metabolism, resulting in a higher Se loss rate. Thus, these comparative findings provide new insights into Se uptake, transformation, and metabolization in barley.
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Affiliation(s)
- Chao Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca 400372, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Floreşti, Cluj-Napoca 400509, Romania
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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5
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Selenium and flavonoids in selenium-enriched tartary buckwheat roasted grain tea: Their distribution and correlation to antioxidant activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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6
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Pferdmenges LE, Schröter A, Lohmayer R, Striegel L, Rychlik M, Müller A, Meinhardt AK, Trierweiler B, Hartmann BM, Frommherz L. Characterization of the nutrient composition of German beer styles for the German nutrient database. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Souza SO, Ávila DVL, Cerdà V, Araujo RGO. Selenium inorganic speciation in beers using MSFIA-HG-AFS system after multivariate optimization. Food Chem 2021; 367:130673. [PMID: 34352693 DOI: 10.1016/j.foodchem.2021.130673] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 06/01/2021] [Accepted: 07/20/2021] [Indexed: 11/16/2022]
Abstract
In this work, the use of a multisyringe flow injection analysis coupled to hydride generation atomic fluorescence spectrometry (MSFIA-HG-AFS) for inorganic selenium chemical speciation was proposed. A Doehlert design was applied to optimize the experimental conditions for hydride generation (NaBH4 and HCl concentrations). The limits of quantification (LoQ) obtained were 0.07 µg L-1, for total inorganic Se, and 0.08 µg L-1, for Se(IV). Accuracy and precision of the proposed analytical method were evaluated through analysis of standard reference material and addition and recovery tests. The optimized method was applied to analyses of eight samples of beer, produced in Spain, obtaining concentrations for Se(IV) (<0.08 - 0.46 ± 0.01 µg L-1), total inorganic Se (0.47 ± 0.01 - 3.04 ± 0.62 µg L-1) and Se(VI) (0.06 ± 0.01 - 3.00 ± 0.59 µg L-1). The proposed analytical method was accurate, precise and sensitivity for determination of selenium species in beer samples.
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Affiliation(s)
- Sidnei O Souza
- Universidade Federal da Bahia, Instituto de Química, Departamento de Química Analítica, Salvador, Bahia 40170-115, Brazil; Universidade Federal de Sergipe, Departamento de Farmácia, Lagarto, Sergipe 49400-000, Brazil
| | - Dayara Virgínia L Ávila
- Universidade Federal da Bahia, Instituto de Química, Departamento de Química Analítica, Salvador, Bahia 40170-115, Brazil
| | - Victor Cerdà
- Group of Analytical Chemistry, Automation and Environment, Department of Chemistry, University of the Balearic Islands, E-07122 Palma de Mallorca, Spain
| | - Rennan Geovanny O Araujo
- Universidade Federal da Bahia, Instituto de Química, Departamento de Química Analítica, Salvador, Bahia 40170-115, Brazil; Instituto Nacional de Ciência e Tecnologia do CNPq - INCT de Energia e Ambiente, Universidade Federal da Bahia, Salvador, Bahia 40170-115, Brazil.
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8
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González-Salitre L, Román-Gutiérrez A, Contreras-López E, Bautista-Ávila M, Rodríguez-Serrano G, González-Olivares L. Promising Use of Selenized Yeast to Develop New Enriched Food: Human Health Implications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934695] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- L González-Salitre
- Área Académica De Química, Universidad Autónoma Del Estado De Hidalgo. Ciudad Del Conocimiento, Carretera Pachuca-Tulancingo Km 4.5, Colonia Carboneras, Hidalgo, México
| | - Ad Román-Gutiérrez
- Área Académica De Química, Universidad Autónoma Del Estado De Hidalgo. Ciudad Del Conocimiento, Carretera Pachuca-Tulancingo Km 4.5, Colonia Carboneras, Hidalgo, México
| | - E Contreras-López
- Área Académica De Química, Universidad Autónoma Del Estado De Hidalgo. Ciudad Del Conocimiento, Carretera Pachuca-Tulancingo Km 4.5, Colonia Carboneras, Hidalgo, México
| | - M Bautista-Ávila
- Área Académica De Farmacia, Universidad Autónoma Del Estado De Hidalgo, Instituto De Ciencias De La Salud, Ex-Hacienda La Concepción, San Agustíın Tlaxiaca, Hidalgo, México
| | - Gm Rodríguez-Serrano
- Universidad Autónoma Metropolitana, Unidad Iztapalapa, División De Ciencias Biológicas Y De La Salud, Departamento De Biotecnología, Av. San Rafael Atlixco 186, Colonia Vicentina AP 09340, Ciudad De México, México
| | - Lg González-Olivares
- Área Académica De Química, Universidad Autónoma Del Estado De Hidalgo. Ciudad Del Conocimiento, Carretera Pachuca-Tulancingo Km 4.5, Colonia Carboneras, Hidalgo, México
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9
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Zhao M, Luo T, Zhao Z, Rong H, Zhao G, Lei L. Food Chemistry of Selenium and Controversial Roles of Selenium in Affecting Blood Cholesterol Concentrations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4935-4945. [PMID: 33902277 DOI: 10.1021/acs.jafc.1c00784] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Hypercholesterolemia, one of the major risk factors of cardiovascular diseases, is a worldwide public health problem. Nutraceuticals and phytochemicals are attracting attention as a result of their cholesterol-lowering ability and minimal side effects. Among them, selenium (Se) is on the list. The amount of Se in foods varies by region. Se-enriched fertilizers and feeds can raise the Se content in plants and animals, while some processing methods decrease food Se content. This review summarizes recent studies on (1) the content distribution of Se in foods and factors influencing Se-enriched foods, (2) the bioavailability and metabolism of Se, and (3) the role of Se in affecting blood cholesterol and cholesterol metabolism. Although the hypocholesterolemic effect of Se is equivocal, its cholesterol-lowering activity may be more remarkable when the Se supplementation is 200 μg/day or the baseline blood total cholesterol is above 200 mg/dL in humans with low Se status.
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Affiliation(s)
- Meng Zhao
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Chongqing 400715, People's Republic of China
| | - Ting Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Zixuan Zhao
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Chongqing 400715, People's Republic of China
| | - Han Rong
- College of Material and Environment, Beijing Institute of Technology, Zhuhai, Guangdong 519085, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Chongqing 400715, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Chongqing 400715, People's Republic of China
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10
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Research progress on the antioxidant biological activity of beer and strategy for applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.048] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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11
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Zhang H, Zhao Z, Nie B, Lyu C, Liu X. Selenium loss and changes in product quality during cooking of selenium enriched potato tubers. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Humia BV, Santos KS, Barbosa AM, Sawata M, Mendonça MDC, Padilha FF. Beer Molecules and Its Sensory and Biological Properties: A Review. Molecules 2019; 24:molecules24081568. [PMID: 31009997 PMCID: PMC6515478 DOI: 10.3390/molecules24081568] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 04/17/2019] [Accepted: 04/19/2019] [Indexed: 11/25/2022] Open
Abstract
The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies.
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Affiliation(s)
- Bruno Vieira Humia
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
| | - Klebson Silva Santos
- Center for Study on Colloidal Systems (NUESC)/Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
| | - Andriele Mendonça Barbosa
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
| | - Monize Sawata
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
| | - Marcelo da Costa Mendonça
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Avenida Beira-mar, 3.250, Aracaju 49025-040, Sergipe, Brazil.
| | - Francine Ferreira Padilha
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
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Wan J, Zhang M, Adhikari B. Advances in selenium-enriched foods: From the farm to the fork. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.021] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Gao L, Luo D, Hu X, Wu J. Se in Se-enriched peanut, and losses during peanut protein preparation. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13347] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Lin Gao
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing; Ministry of Science and Technology; Beijing 100083 China
- Key Laboratory of Fruits and Vegetables Processing; Ministry of Agriculture; Beijing 100083 China
| | - Dongsheng Luo
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing; Ministry of Science and Technology; Beijing 100083 China
- Key Laboratory of Fruits and Vegetables Processing; Ministry of Agriculture; Beijing 100083 China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing; Ministry of Science and Technology; Beijing 100083 China
- Key Laboratory of Fruits and Vegetables Processing; Ministry of Agriculture; Beijing 100083 China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing; Ministry of Science and Technology; Beijing 100083 China
- Key Laboratory of Fruits and Vegetables Processing; Ministry of Agriculture; Beijing 100083 China
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15
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Rodrigo S, Young SD, Talaverano MI, Broadley MR. The influence of style and origin on mineral composition of beers retailing in the UK. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2805-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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