Processing effects for safety and quality in some non-predominant food technologies.

abstract：:Nationally representative health examination surveys have collected anthropometric measurements on children and adolescents in the U.S. These data may serve as very crude indicators of total fat or fat-free body mass, but do not yield information on body composition per se. Attempts to accurately describe trends in ob...

journal_title：Critical reviews in food science and nutrition

authors： Kuczmarski RJ

更新日期：1993-01-01 00:00:00

abstract：:Scientific reports have shown that iron deficiency is positively associated with adiposity. With the high prevalence of iron deficiency and obesity in developing countries and women being particularly affected, this review was carried out with the aim of elucidating the link between iron status and adiposity in women ...

journal_title：Critical reviews in food science and nutrition

authors： Aderibigbe OR,Pisa PT,Vorster HH,Kruger SH

更新日期：2014-01-01 00:00:00

abstract：:This review analyses the potential beneficial effects of procyanidins, the main class of flavonoids, in situations in which glucose homeostasis is disrupted. Because the disruption of glucose homeostasis can occur as a result of various causes, we critically review the effects of procyanidins based on the specific ori...

journal_title：Critical reviews in food science and nutrition

authors： Pinent M,Cedó L,Montagut G,Blay M,Ardévol A

更新日期：2012-01-01 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：:The gut microbiota is a complex ecosystem consisted of trillions of microbes that have co-evolved with their host for hundreds of millions of years. During the last decade, a growing body of knowledge has suggested that there is a compelling set of connections among diet, gut microbiota and human health. Various physi...

journal_title：Critical reviews in food science and nutrition

authors： Li D,Wang P,Wang P,Hu X,Chen F

更新日期：2019-01-01 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：:Biofilms are the universal lifestyle of bacteria enclosed in extracellular polymeric substances (EPS) on the contact surfaces of food processing facilities. The EPS-encapsulated foodborne bacterial pathogens are the main food contaminant sources, posing a serious threat to human health. The microcrystalline, sophistic...

journal_title：Critical reviews in food science and nutrition

authors： Pu H,Xu Y,Sun DW,Wei Q,Li X

更新日期：2020-09-03 00:00:00

abstract：:Plant food supplements (PFS) receive great acceptance by European consumers. However, quality and efficacy of these products remain a question of concern. The aim of this systematic review is to summarize and critically evaluate the evidence for or against the efficacy of PFS for coping inflammatory conditions by cons...

journal_title：Critical reviews in food science and nutrition

authors： Dell'Agli M,Di Lorenzo C,Badea M,Sangiovanni E,Dima L,Bosisio E,Restani P

更新日期：2013-01-01 00:00:00

abstract：:Alpha-linolenic acid (ALA) is the parent essential fatty acid of the omega-3 family. This family includes docosahexaenoic acid (DHA), which has been conserved in neural signaling systems in the cephalopods, fish, amphibian, reptiles, birds, mammals, primates, and humans. This extreme conservation, in spite of wide gen...

journal_title：Critical reviews in food science and nutrition

authors： Stark AH,Reifen R,Crawford MA

更新日期：2016-10-25 00:00:00

abstract：:In recent years, microporous modified atmosphere packaging has been widely concerned because of its adjustable air permeability and low processing cost. With the development and increasing demand of fresh food industry, the limited permeability of film in modified atmosphere packaging can't meet the fresh-keeping requ...

journal_title：Critical reviews in food science and nutrition

authors： Qu P,Zhang M,Fan K,Guo Z

更新日期：2020-08-28 00:00:00

abstract：:The food and health applications of bioactive peptides have grown remarkably in the past few decades. Current elucidations have shown that bioactive peptides have unique structural arrangement of amino acids, conferring distinct functionalities, and molecular affinity characteristics. However, whereas interest in the ...

journal_title：Critical reviews in food science and nutrition

authors： Acquah C,Agyei D,Obeng EM,Pan S,Tan KX,Danquah MK

更新日期：2020-01-01 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：:Proteins in solution are subject to myriad forces stemming from interactions with each other as well as with the solvent media. The role of the environmental conditions, namely pH, temperature, ionic strength remains under-estimated yet it impacts protein conformations and consequently its interaction with, and suscep...

journal_title：Critical reviews in food science and nutrition

authors： Cheison SC,Kulozik U

更新日期：2017-01-22 00:00:00

abstract：:Obesity is associated with increased risk for chronic diseases, and affects both developed and developing nations. Yogurt is a nutrient-dense food that may benefit individuals with lactose intolerance, constipation and diarrheal diseases, hypertension, cardiovascular diseases, diabetes, and certain types of cancer. Em...

journal_title：Critical reviews in food science and nutrition

authors： Pei R,Martin DA,DiMarco DM,Bolling BW

更新日期：2017-05-24 00:00:00

abstract：:In recent years, scientific community has been gathering increasingly more insight on the dynamics that are at play in metabolic and inflammatory disorders. These rapidly growing conditions are reaching epidemic proportions, bringing clinicians and researcher's new challenges. The specific roles and modulating propert...

journal_title：Critical reviews in food science and nutrition

authors： Almeida D,Machado D,Andrade JC,Mendo S,Gomes AM,Freitas AC

更新日期：2020-01-01 00:00:00

abstract：:Food contamination is a common phenomenon in the production, distribution and consumption of processed and agricultural commodities all over the world. Food safety is now taking the frontal stage in food production, processing and distribution. This study assessed the presence of aflatoxigenic fungi and mycotoxins in ...

journal_title：Critical reviews in food science and nutrition

authors： Ayofemi Olalekan Adeyeye S

更新日期：2020-01-01 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：:The world's seafood supply and trade have increased in the last decades, as well as the potential for marketed species substitution. Currently, seafood safety and authenticity assessment have become central issues, directly related with the identification of improper labeling of processed foods. To detect and prevent ...

journal_title：Critical reviews in food science and nutrition

authors： Fernandes TJR,Amaral JS,Mafra I

更新日期：2020-08-25 00:00:00

abstract：:Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. It has attracted attention due to its biological and physicochemical properties, especially related to its effects as a natural antioxidant. Although it has no provitamin A activity, lycopen...

journal_title：Critical reviews in food science and nutrition

authors： Shi J,Le Maguer M

更新日期：2000-01-01 00:00:00

abstract：:Non-thermal plasma (NTP) is one of the most promising minimal processing methods for the food industry. However up until recently there are limited studies which would report the application and effect of NTP on processed seafood. The objective of this review is to highlight the recent findings and advancements in the...

journal_title：Critical reviews in food science and nutrition

authors： Kulawik P,Kumar Tiwari B

更新日期：2019-01-01 00:00:00

abstract：:The demand for food and beverage markets has increased as a result of population increase and in view of health awareness. The quality of products from food processing industry has to be improved economically by incorporating greener methodologies that enhances the safety and shelf life via the enzymes application whi...

journal_title：Critical reviews in food science and nutrition

authors： Taheri-Kafrani A,Kharazmi S,Nasrollahzadeh M,Soozanipour A,Ejeian F,Etedali P,Mansouri-Tehrani HA,Razmjou A,Yek SM,Varma RS

更新日期：2020-07-25 00:00:00

abstract：:The recent convention of introducing phytochemicals to support the immune system or combat diseases is a centuries' old tradition. Nutritional support is an emerging advancement in the domain of diet-based therapies; tea and its constituents are one of the significant components of these strategies to maintain the hea...

journal_title：Critical reviews in food science and nutrition

authors： Hayat K,Iqbal H,Malik U,Bilal U,Mushtaq S

更新日期：2015-01-01 00:00:00

abstract：:Cooling and freezing are two widely used methods for food preservation. Conventional cooling and freezing techniques are usually with low efficiency and prone to damage foodstuffs. In order to increase cooling and freezing efficiencies and ensure better food quality, many efforts have been performed. As effective solu...

journal_title：Critical reviews in food science and nutrition

authors： Zhu Z,Li T,Sun DW

更新日期：2020-11-04 00:00:00

abstract：:The chemistry and use of lysozyme as a food preservative and a pharmaceutical are reviewed. Lysozyme inhibits the growth of deleterious organisms, thus prolonging shelf life. Chemicals used to improve the preservative effect of lysozyme and those that inhibit the enzyme are discussed, along with the stability of lysoz...

journal_title：Critical reviews in food science and nutrition

authors： Proctor VA,Cunningham FE

更新日期：1988-01-01 00:00:00

abstract：:The objective was to review the literature related to the risk of salmonellosis from chicken consumed in private homes in Canada. The pathway of concern was retail-to-consumption at private homes due to the direct link between this pathway and public health. A qualitative review was conducted by searching Canadian gov...

journal_title：Critical reviews in food science and nutrition

authors： Smadi H,Sargeant JM

更新日期：2013-01-01 00:00:00

abstract：:Phenolic phytochemicals have become of interest due to their therapeutic potential, particularly with regards to their anti-cancer, anti-inflammatory, hypolipidemic, and hypoglycemic properties. An evolving area of research involving phenolics in foods and their products pertains to the functional, biological, and nut...

journal_title：Critical reviews in food science and nutrition

authors： Alu'datt MH,Rababah T,Alhamad MN,Al-Rabadi GJ,Tranchant CC,Almajwal A,Kubow S,Alli I

更新日期：2018-01-01 00:00:00

abstract：:Osteoporosis is a public health concern associated with an increased risk of bone fractures and vascular calcification. Vitamin K presents unique benefits on these issues, although understudied. The two main forms of vitamin K are phylloquinone (vitamin K1) and menaquinone (vitamin K2). In this study, it was especiall...

journal_title：Critical reviews in food science and nutrition

authors： Villa JKD,Diaz MAN,Pizziolo VR,Martino HSD

更新日期：2017-12-12 00:00:00

abstract：:With the increasing demand for natural products by the consumer in the marketplace it is necessary to see a proportional increase in behind-the-scenes science to ensure that the ideology of safety and honesty, that is justifiably expected by the wider public, is adequately satisfied. It is of essence to have a fair ye...

journal_title：Critical reviews in food science and nutrition

authors： Sadgrove NJ

更新日期：2021-01-22 00:00:00

abstract：:Bioactive peptides derived from food protein sources have been widely studied in the last years, and scientific researchers have been proving their role in human health, beyond their nutritional value. Several bioactivities have been attributed to these peptides, such as immunomodulatory, antimicrobial, antioxidant, a...

journal_title：Critical reviews in food science and nutrition

authors： Caetano-Silva ME,Netto FM,Bertoldo-Pacheco MT,Alegría A,Cilla A

更新日期：2020-05-06 00:00:00

abstract：:The enterosalivary nitrate-nitrite-nitric oxide (NO) pathway results in systemic generation of NO from dietary inorganic nitrate to promote vasodilation and blood pressure regulation. Commensal bacteria in the oral cavity with nitrate-reducing properties underpin the efficiency of this pathway, as they facilitate the ...

journal_title：Critical reviews in food science and nutrition

authors： Senkus KE,Crowe-White KM

更新日期：2020-01-01 00:00:00