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Trends in Food Science and Technology (TIFS) is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition. Its 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 technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid tech-niques for online control; novel processing and packaging technologies; advanced bio technological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and con-sumer attitudes to food and risk assessment.
TRENDS IN FOOD SCIENCE
& TECHNOLOGY
Volume 31
Issue 1
All Review-style articles in Trends in Food Science & Technology are subjected to independent peer review.
Trends in Food Science & Technology is abstracted/indexed in BIOSIS, CAB Abstracts, CABS, Current Contents (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. Also covered in the abstract and citation database SCOPUS®. Full text available on Sciverse ScienceDirect®.
An official journal of the European Federation of Food Science and Technology
An official journal of the International Union of Food Science and Technology
Cover illustrations: Cover images supplied by Guy Vergeres (p.6).
Executive EditorPaul Finglas
Institute of Food ResearchNorwich Research Park, Colney
Norwich, NR4 7UA, UKE-mail: [email protected]
North American EditorRickey Yada
Department of Food ScienceUniversity of Guelph
Ontario, Canada N1G 2W1E-mail: [email protected]
European EditorDr. Fidel Toldra
Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), PO Box 73
46100 Burjassot (Valencia), SpainE-mail: [email protected]
Advisory Editorial Board Keizo Arihara, Kitasato University, Japan
Ken Buckle, University of New South Wales, Australia
Jean-Claude Cheftel, Universite des Sciences et Techniques du Languedoc,
FranceFergus M. Clydesdale, University of
Massachusetts, USAAna Costa, Portuguese Catholic
University, Lisbon, PortugalMarc Hendrickx, Katholieke Universiteit
Leuven, Heverlee, BelgiumWilhelm Holzapfel, Institut fu r Hygiene
und Toxikologie, GermanyAlan Kelly, University College Cork,
IrelandDietrich Knorr, Berlin University of
Technology, GermanyHuub Lelieveld, Global Harmonization
Initiative, Bilthoven, The NetherlandsC. Y. Ma, University of Hong Kong, China
N. Prem Mahalik, California State University at Fresno, CA, USA
Ambroise Martin, University of Lyon, France
Victor J. Morris, Institute of Food Research, UK
John O’Brien, Food Safety Authority, Ireland
John R. Piggott, University of Strathclyde, UK
Pingfan Rao, Institute of Biotechnology Fuzhou University, China
Syed S. H. Rizvi, Cornell University, USADélia Rodriguez-Amaya, University of
Campinas-UNICAMP, BrazilSeppo Salminen, University of Turku,
FinlandMartin Scanlon, University of Manitoba,
Winnipeg, MB, CanadaDon Schaffner, Rutgers University, USA
Contents Digest 1
REVIEWS
Nutrigenomics – Linking food to human metabolism by Guy Vergères 6
Technological aspects and potential applications of (ultra) high-pressure homogenisation by Eliane Dumay, Dominique Chevalier-Lucia, Laëtitia Picart-Palmade, Amal Benzaria, Alvar Gràcia-Julià and Claire Blayo
13
Process Analytical Technology in the food industry by Frans van den Berg, Christian B. Lyndgaard, Klavs M. Sørensen and Søren B. Engelsen
27
Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines by M. Figueiredo-González, B. Cancho-Grande and J. Simal-Gándara
36
Micronutrient deficiencies in South Asia – Current status and strategies by Saeed Akhtar, Tariq Ismail, Sunethra Atukorala and N. Arlappa
55
What can play the role of gluten in gluten free pasta? by Alessandra Marti and Maria Ambrogina Pagani
63
VIEWPOINTS
Emulsification: Mechanistic understanding by Laura L. Lee, Nima Niknafs, Robin D. Hancocks and Ian T. Norton
72
Nanostructured biolayers in food packaging by María José Fabra, María A. Busolo, Amparo Lopez-Rubio and Jose M. Lagaron
79