Abstract:
:Evidence for the effectiveness of the enrichment of food products with n-3 fatty acids by inclusion of either plant- or fish-derived materials in the diets of chickens, turkeys, ostriches, cows, pigs, and goats has been reviewed. Both linseed oil/meal and fish products can increase the levels of total n-3 fatty acids in animal products, including milk, eggs, meat, and deli products. The extent of this increase in n-3 fatty acid contents seems to be dependent on the nature of diet supplementation. Encapsulation of linseed oil may result in higher milk cow ALA contents, as compared to unprotected linseed oil. Available literature indicates that the levels of EPA and DHA in food products may be increased more, if the animals' diet was supplemented with fish products rather than linseed products. However, organoleptic properties of food products may be compromised. This pitfall may be reduced by the addition of antioxidants and/or application of micro-encapsulation. Generation of transgenic animals and plants has shown very promising results. Thus far, transgenic pigs and mice have been successfully generated. These animals have a low ratio of n-6:n-3 fatty acids in their tissues and milk. The advantages and disadvantages of the above-mentioned methods have been discussed. The evidence for health-promoting effects of such enriched food products has been included.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Moghadasian MHdoi
10.1080/10408390701424303subject
Has Abstractpub_date
2008-05-01 00:00:00pages
402-10issue
5eissn
1040-8398issn
1549-7852pii
792866634journal_volume
48pub_type
杂志文章,评审abstract::Quality of the dietary protein in foods rather than amount of dietary protein may be of greater importance from a human health and wellness standpoint. Various systems are in place to determine the value of dietary protein. Protein digestibility-corrected amino acid score (PDCAAS) and digestible indispensable amino ac...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2017.1396202
更新日期:2018-01-01 00:00:00
abstract::The microstructure of food matrixes, and specifically that of wheat-flour dough, determines mechanical behavior. Consequently, the analysis of such microstructure is both necessary and useful for understanding the physico-chemical and mechanical alterations during the production of cereal-based products such as breads...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2012.656476
更新日期:2015-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408399709527793
更新日期:1997-11-01 00:00:00
abstract::A large portion of global food waste is caused by microbial spoilage. The modern approach to preserve food is to apply different hurdles for microbial pathogens to overcome. These vary from thermal processes and chemical additives, to the application of irradiation and modified atmosphere packaging. Even though such p...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2021.1873733
更新日期:2021-01-22 00:00:00
abstract::Among alternatives that are currently under investigation to replace the use of synthetic fungicides to control postharvest diseases in fresh produce and to extend their shelf life, chitosan application has shown promising disease control, at both preharvest and postharvest stages. Chitosan shows a dual mode of action...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2014.900474
更新日期:2017-02-11 00:00:00
abstract::Carrageenan (CGN) is a common food additive that has been widely used for decades as a gelling, thickening and stabilizing agent. Carrageenan has been proven safe for human consumption; however, there has been significant confusion in the literature between CGN and the products of intentional acid-hydrolysis of CGN, w...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2018.1481822
更新日期:2019-01-01 00:00:00
abstract::The quality and safety of food products are the two factors that most influence the demands made by consumers. Contractual food sterilization and preservation methods often result in unfavorable changes in functional properties of foods. High-pressure processing (HPP) (50-1000 MPa) is a non-thermal preservation techni...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2020.1860899
更新日期:2020-12-21 00:00:00
abstract::Olive oil is the principal source of fat in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Extra-virgin olive oil contains a considerable amount of phenolic compounds, for example, hydroxytyrosol and oleuropein, that are responsible for its pecul...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408690290825529
更新日期:2002-01-01 00:00:00
abstract::This systematic review and meta-analysis of randomized controlled trials (RCTs) was conducted to summarize the effect of resveratrol intake on weight loss. We searched the following databases until July 2018: MEDLINE, EMBASE, Web of Science and Cochrane Central Register of Controlled Trials. Data were pooled using the...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,meta分析
doi:10.1080/10408398.2018.1529654
更新日期:2020-01-01 00:00:00
abstract::Omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) are almost unanimously recognized for their health benefits, while only limited evidence of any health benefit is currently available specifically for the main precursor of these fatty acids, namely α-linolenic acid (ALA, 18:3n-3). However, both the n-3 LC-P...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.509553
更新日期:2012-01-01 00:00:00
abstract::When consumed at sufficiently high levels, polyphenols may provide health benefits, which is linked to their antidiabetic, antiinflamatory, antimicrobial, antioxidant, antitumor, and hypolipidemic properties. Moreover, certain polyphenol combinations exhibit synergistic effects when delivered together - the combined p...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2019.1630358
更新日期:2020-01-01 00:00:00
abstract::In the urinary system, urolithiasis is the third prevalent disorder which causes severe pain in individuals. Urinary stones are composed of calcium oxalate (CaOx) and calcium phosphate in approximately 80% of patients. Although various drugs and surgery operations are used to treat the disease, side effects of drugs a...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2018.1439880
更新日期:2019-01-01 00:00:00
abstract::Biofilms are multicellular communities of microorganisms held together by a self-produced extracellular matrix, which contribute to hygiene problems in the food and medical fields. Both spoilage and pathogenic bacteria that grow in the complex structure of biofilm are more resistant to harsh environmental conditions a...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2020.1865872
更新日期:2021-01-04 00:00:00
abstract::Food allergens are typically proteins that are resistant to digestion, acid, and heat treatments. However, some notable exceptions exist. The amount of these proteins needed to elicit an allergic response in previously sensitized individuals is quite low (milligram amounts). The allergenicity of specific proteins deri...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399609527761
更新日期:1996-01-01 00:00:00
abstract::Antimicrobial packaging is an important form of active packaging that can release antimicrobial substances for enhancing the quality and safety of food during extended storage. It is in response to consumers demand for preservative-free food as well as more natural, disposable, biodegradable, and recyclable food-packa...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2013.768198
更新日期:2016-06-10 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
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.540359
更新日期:2013-01-01 00:00:00
abstract::The use of live probiotic bacteria as food supplement has become popular. Capability of probiotic bacteria to be kept at room temperature becomes necessary for customer's convenience and manufacturer's cost reduction. Hence, production of dried form of probiotic bacteria is important. Two common drying methods commonl...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2013.798779
更新日期:2016-07-26 00:00:00
abstract::Ochratoxin A (OTA) is a mycotoxin produced by two main types of fungi, Aspergillus and Penicillium species. OTA is a natural contaminant found in a large number of different matrices and is considered as a possible carcinogen for humans. Hence, low maximum permitted levels in foods have been established by competent a...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2015.1126548
更新日期:2017-11-02 00:00:00
abstract::Monoglycerides are used abundantly in food systems, ingested and produced in vivo, and recognized as significant mediators in many biochemical processes, yet their function in various membrane systems is only understood at a hypothetical level. This paper provides a comprehensive review of the effects of monoglyceride...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399609527750
更新日期:1996-12-01 00:00:00
abstract::Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t. The presence of enzyme lipase in rice bran causes rapid deterioration of oil to free fatty acids and glycerol. Various stabilization techniques involv...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399609527738
更新日期:1996-07-01 00:00:00
abstract::Moringa oleifera Lam. is a perennial tropical deciduous tree with high economic and pharmaceutical value. As an edible plant, M. oleifera Lam. is rich in nutrients, such as proteins, amino acids, mineral elements and vitamins. Besides, it also contains an important number of bioactive phytochemicals, such as polysacch...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2020.1870099
更新日期:2021-01-06 00:00:00
abstract::The present paper provides a review of the current knowledge relating to the health benefits of probiotics, specially focused on the effects they may have together with physical exercise on mood disorders and related chronic medical conditions.With both these conditions being a substantial contributor to the global di...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2016.1189872
更新日期:2017-12-12 00:00:00
abstract::Given that it should be aware of the nutritional benefits, resulting from the consumption of fresh fruits and vegetables consumed raw and/or minimally processed, comparing the efficacy of different individual sanitizing methods against the major food-borne pathogens localized in fresh commodities is of much importance...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2017.1354813
更新日期:2018-01-01 00:00:00
abstract::The flavor of the maternal diet is transferred to women's amniotic fluid and breast milk, so that the amniotic fluid and breast milk become natural transmitters of flavor-related information developing babies are exposed to at early stages of development. We aimed to review the available evidence regarding the impact ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2020.1747047
更新日期:2020-04-08 00:00:00
abstract::Chickpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals, particularly to the populations of developing nations. India contributes over 75% of the chickpea production in the world where it is mostly consumed as dhal, whole seeds, and several types of traditional, fermented, de...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398709527449
更新日期:1986-01-01 00:00:00
abstract::Marine organisms are increasingly being investigated as sources of bioactive molecules with therapeutic applications as nutraceuticals and pharmaceuticals. In particular, nutraceuticals are gaining popularity worldwide owing to their therapeutic potential and incorporation in functional foods and dietary supplements. ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2015.1031726
更新日期:2017-05-24 00:00:00
abstract::Volatile organic compounds are vital to wine quality, determining their aroma and varietal characteristics. Which are present, and in what quantity, depends on the cultivar, the situation and soil of the vineyard, weather, cultivation methods, and wine-making practices. Here, we review the literature on the developmen...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.650336
更新日期:2015-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408398.2013.828678
更新日期:2016-10-25 00:00:00
abstract::The combination of levulinic acid and sodium dodecyl sulfate (SDS) in recent years has shown considerable promise as an antimicrobial intervention. Both ingredients have been designated by the U.S. Food and Drug Administration (FDA) as Generally Recognized as Safe (GRAS) for being used as a flavoring agent and multipu...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2019.1650249
更新日期:2020-01-01 00:00:00
abstract::Consumers demand both safer and more nutritious food products exempt of non-natural origin preservatives or other food additives. In this frame, products with lower fat content and/or a higher ratio in unsaturated fatty acids, especially n-3 fatty acids, are desired because these lipids can help prevent the developmen...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390902911108
更新日期:2009-10-01 00:00:00