Crocetin from saffron: an active component of an ancient spice.

abstract：:The contamination of seafood with Vibrio species can have severe repercussions in the seafood industry. Vibrio species can form mature biofilms and persist on the surface of several seafoods such as crabs, oysters, mussels, and shrimp, for extended duration. Several conventional approaches have been employed to inhibi...

journal_title：Critical reviews in food science and nutrition

authors： Ashrafudoulla M,Mizan MFR,Park SH,Ha SD

更新日期：2020-05-21 00:00:00

abstract：:Besides genetic and environmental factors, the breakfast meal and the frequency in which it is eaten may influence appetite control, dietary intake and composition, and chronic disease risk. Breakfast skipping may lead to up-regulation of appetite, possibly leading to weight gain over time and deleterious changes in r...

journal_title：Critical reviews in food science and nutrition

authors： Giovannini M,Agostoni C,Shamir R

更新日期：2010-02-01 00:00:00

abstract：:Bakery products are an important part of a balanced diet and, today, a wide variety of such products can be found on supermarket shelves. This includes unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels), sweet goods (pancakes, doughnuts, waffles and cookies) and filled goods (fruit and meat pies, sau...

journal_title：Critical reviews in food science and nutrition

authors： Smith JP,Daifas DP,El-Khoury W,Koukoutsis J,El-Khoury A

更新日期：2004-01-01 00:00:00

abstract：:Due to increased demands for greater stringency in relation to hygiene and safety issues associated with fresh food products, coupled with ever-increasing demands by retailers for cost-effective extensions to product shelf-lives and the requirement to meet consumer expectations in relation to convenience and quality, ...

journal_title：Critical reviews in food science and nutrition

authors： Singh P,Wani AA,Saengerlaub S,Langowski HC

更新日期：2011-02-01 00:00:00

abstract：:Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, beta-lactoglobulin (beta-Lg), alpha-lactalbumin (alpha-La), bovine serum albumin (BSA), and immunoglobulin (Ig). This knowledge has been acquired in terms of: (1) procedures for iso...

journal_title：Critical reviews in food science and nutrition

authors： Morr CV,Ha EY

更新日期：1993-01-01 00:00:00

abstract：:Microalgae are unicellular organisms that act as the crucial primary producers all over the world, typically found in marine and freshwater environments. Most of them can live photo-autotrophically, reproduce rapidly, and accumulate biomass in a short period efficiently. To adapt to the uninterrupted change of the env...

journal_title：Critical reviews in food science and nutrition

authors： Liang ZC,Liang MH,Jiang JG

更新日期：2020-01-01 00:00:00

abstract：:The residing microbiome with its vast repertoire of genes provide distinctive properties to the host by which they can degrade and utilise nutrients that otherwise pass the gastro-intestinal tract unchanged. The polyphenols in our diet have selective growth promoting effects which is of utmost importance as the state ...

journal_title：Critical reviews in food science and nutrition

authors： Banerjee A,Dhar P

更新日期：2019-01-01 00:00:00

abstract：:During frying, the degradation of oil produces harmful compounds. Improper monitoring of oil-discard times in restaurants either risks the public health or causes financial losses to industries. Measuring the oil quality is a complex problem and an online sensor is needed. The process of frying reviewed includes moist...

journal_title：Critical reviews in food science and nutrition

authors： Paul S,Mittal GS

更新日期：1997-11-01 00:00:00

abstract：:The health benefits of long-term dietary plant ingestion are well-established. However, literature on acute nutritional challenges is very limited. This study aimed to identify available evidence on transcriptomics responses to acute ingestion of plants or plant extracts and identify signature gene profiles that may s...

journal_title：Critical reviews in food science and nutrition

authors： Jamshidi N,Mantri N,Cohen MM

更新日期：2020-01-01 00:00:00

abstract：:Industrial waste management is nowadays one of the main issues for ensuring a sustainable environment. Dairy waste management in particular, is very crucial in view of the high organic matter and high nutrient levels contained in dairy effluents. Dairy waste can be effectively treated either with aerobic or anaerobic ...

journal_title：Critical reviews in food science and nutrition

authors： Arvanitoyannis IS,Giakoundis A

更新日期：2006-01-01 00:00:00

abstract：:During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their potential benefits for human health over and above their basic nutritional value. Tomato is the second most important vegetable crop in the world. The amount of the...

journal_title：Critical reviews in food science and nutrition

authors： Viuda-Martos M,Sanchez-Zapata E,Sayas-Barberá E,Sendra E,Pérez-Álvarez JA,Fernández-López J

更新日期：2014-01-01 00:00:00

abstract：:The use of pork fat is a concern for Muslims and Jews, who for religious reasons avoid consuming anything that is pig-derived. The use of bovine materials, including beef fat, is prohibited in Hinduism and may also pose a risk of carrying the infectious agent for bovine spongiform encephalopathy. Vegetable oils are so...

journal_title：Critical reviews in food science and nutrition

authors： Hsieh YP,Ofori JA

更新日期：2017-05-24 00:00:00

abstract：:Modification of functional properties by glycosylating with polysaccharides is an effective solution to improve the internal disadvantages of native proteins. Generally, protein glycosylation belongs to the first stage of the Maillard reaction in essence. Dry-heating, wet-heating, and their combination are the major m...

journal_title：Critical reviews in food science and nutrition

authors： Zhang Q,Li L,Lan Q,Li M,Wu D,Chen H,Liu Y,Lin D,Qin W,Zhang Z,Liu J,Yang W

更新日期：2019-01-01 00:00:00

abstract：:A systematic review and meta-analysis of prospective cohort studies was conducted to examine the association of potato consumption and risk of all-cause, cancer and cardiovascular mortality in adults. We searched PubMed, Scopus databases up to September 2018 for all relevant published papers. All analyses were perform...

journal_title：Critical reviews in food science and nutrition

authors： Darooghegi Mofrad M,Milajerdi A,Sheikhi A,Azadbakht L

更新日期：2020-01-01 00:00:00

abstract：PURPOSE:Childhood and Adolescent overweight and obesity may be associated with psychological problems. We aimed to conduct a systematic review and summarize published articles on the association between overweight/obesity with risk of depression, anxiety, low self-esteem, and body dissatisfaction among children and ado...

journal_title：Critical reviews in food science and nutrition

authors： Moradi M,Mozaffari H,Askari M,Azadbakht L

更新日期：2020-09-28 00:00:00

abstract：:Background: Findings on the association of sugar sweetened beverages (SSB) and fructose intakes with gout and hyperuricemia have been conflicting.Objective: We aimed to perform a systematic review and meta-analysis on studies that examined the association of SSB and fructose consumption with gout and hyperuricemia in ...

journal_title：Critical reviews in food science and nutrition

authors： Ebrahimpour-Koujan S,Saneei P,Larijani B,Esmaillzadeh A

更新日期：2020-01-01 00:00:00

abstract：BACKGROUND:Toxoplasmosis is a zoonotic disease causing severe symptoms in pregnant women and immunocompromised individuals. On average, worldwide, around 30% of people are seropositive. The oral transmission route is of great significance and food, particularly meat, is an important transmission vehicle for T. gondii. ...

journal_title：Critical reviews in food science and nutrition

authors： Belluco S,Simonato G,Mancin M,Pietrobelli M,Ricci A

更新日期：2018-01-01 00:00:00

abstract：:The number of data sets available in literature regarding inactivation kinetic of microorganisms at low temperature, demonstrate an increasing attention to new technologies for food preservation at ambient temperature. Nevertheless, no reliable modeling, capable to describe complex inactivation curves, such as the one...

journal_title：Critical reviews in food science and nutrition

authors： Mantoan D,Spilimbergo S

更新日期：2011-01-01 00:00:00

abstract：:In recent years, neural networks have turned out as a powerful method for numerous practical applications in a wide variety of disciplines. In more practical terms neural networks are one of nonlinear statistical data modeling tools. They can be used to model complex relationships between inputs and outputs or to find...

journal_title：Critical reviews in food science and nutrition

authors： Baykal H,Yildirim HK

更新日期：2013-01-01 00:00:00

abstract：:High pressure carbon dioxide (HPCD) is an effective non-thermal processing technique for inactivating deleterious enzymes in liquid and solid food systems. This processing method avoids high temperatures and exerts a minimal impact on the nutritional and sensory properties of foods, but extends shelf life by inhibitin...

journal_title：Critical reviews in food science and nutrition

authors： Hu W,Zhou L,Xu Z,Zhang Y,Liao X

更新日期：2013-01-01 00:00:00

abstract：:Microwave heating has been applied in the drying of high-value solids as it affords a number of advantages, including shorter drying time and better product quality. Freeze-drying at cryogenic temperature and extremely low pressure provides the advantage of high product quality, but at very high capital and operating ...

journal_title：Critical reviews in food science and nutrition

authors： Fan K,Zhang M,Mujumdar AS

更新日期：2019-01-01 00:00:00

abstract：:Previous studies reported inconsistent findings regarding the effects of magnesium supplementation on obesity measures. This study was done to quantify the effect of magnesium supplementation on body weight, Body Mass Index (BMI), Waist Circumference (WC), Body Fat (BF) percentage and Waist to Hip Ratio (WHR). Four on...

journal_title：Critical reviews in food science and nutrition

authors： Askari M,Mozaffari H,Jafari A,Ghanbari M,Darooghegi Mofrad M

更新日期：2020-07-11 00:00:00

abstract：:Development of knowledge-based food preservation techniques have been a major focus of researchers in providing safe and nutritious food. Food irradiation is one of the most thoroughly investigated food preservation techniques, which has been shown to be effective and safe through extensive research. This process invo...

journal_title：Critical reviews in food science and nutrition

authors： Shahbaz HM,Akram K,Ahn JJ,Kwon JH

更新日期：2016-08-17 00:00:00

abstract：:The characteristic physical properties of food gels result from the ability of certain proteins and polysaccharides to form continuous three-dimensional molecular networks. Development of new products based on gels, and improvements to existing ones, require a basic understanding of the intermolecular forces by which ...

journal_title：Critical reviews in food science and nutrition

authors： Oakenfull D

更新日期：1987-01-01 00:00:00

abstract：:Immunochemical assays are powerful bioanalytical techniques with application to several areas in food science, including food analysis, microbiology, nutrition, food safety, food quality, and process control. In principle, immunochemical techniques can be applied to the analysis of any compound, with only one specific...

journal_title：Critical reviews in food science and nutrition

authors： Gazzaz SS,Rasco BA,Dong FM

更新日期：1992-01-01 00:00:00

abstract：:The impact of study design on the results of medical research has long been an area of both substantial debate and a smaller body of empirical research. Examples come from many disciplines within clinical and public health research. Among the early major contributions in the 1970s was work by Mosteller and colleagues ...

journal_title：Critical reviews in food science and nutrition

authors： Colditz GA

更新日期：2010-01-01 00:00:00

abstract：:Beer consumers are accustomed to a product that offers a pleasant and well-defined taste. However, in alcohol-free and alcohol-reduced beers these characteristics are totally different from those in regular beer. Therefore, it is important to evaluate and determine the different flavor compounds that affect organolept...

journal_title：Critical reviews in food science and nutrition

authors： Blanco CA,Andrés-Iglesias C,Montero O

更新日期：2016-06-10 00:00:00

abstract：:Background: Health researchers may struggle to choose suitable validated dietary assessment tools (DATs) for their target population. The aim of this review was to identify and collate information on validated UK DATs and validation studies for inclusion on a website to support researchers to choose appropriate DATs.D...

journal_title：Critical reviews in food science and nutrition

authors： Hooson Jzh J,Hutchinson Jyh J,Warthon-Medina M,Hancock N,Greathead K,Knowles B,Vargas-Garcia E,Gibson LE,Bush LA,Margetts B,Robinson S,Ness A,Alwan NA,Wark PA,Roe M,Finglas P,Steer T,Page P,Johnson L,Roberts K,Amo

更新日期：2020-01-01 00:00:00

abstract：:Since the associations of fermented dairy foods intake with risk of cardiovascular diseases (CVD) remained inconsistent, we carried out this meta-analysis on all published cohort studies to estimate the overall effect. We searched the PubMed and CNKI (China National Knowledge Infrastructure) databases for all articles...

journal_title：Critical reviews in food science and nutrition

authors： Zhang K,Chen X,Zhang L,Deng Z

更新日期：2020-01-01 00:00:00

abstract：:Chitosan is mainly derived from seafood by-products and the thereof chitosan nanoparticles (CNPs) are known as nontoxic, biocompatible, biodegradable and functionalized nanostructures. CNPs, as green fillers, showed an appropriate potential in reinforcement of various biodegradable composites for food packaging and bi...

journal_title：Critical reviews in food science and nutrition

authors： Garavand F,Cacciotti I,Vahedikia N,Rehman A,Tarhan Ö,Akbari-Alavijeh S,Shaddel R,Rashidinejad A,Nejatian M,Jafarzadeh S,Azizi-Lalabadi M,Khoshnoudi-Nia S,Jafari SM

更新日期：2020-11-05 00:00:00