Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.

abstract：:Soyabean contains about 48 to 50% proteins. Among these, storage proteins are predominant. 7S and 11S globulins are two storage proteins that constitute 80% of the total protein content in soyabean. Moreover, there are other less abundant storage proteins such as 2S, 9S, and 15S globulins. In addition to globulins, en...

journal_title：Critical reviews in food science and nutrition

authors： García MC,Torre M,Marina ML,Laborda F

更新日期：1997-06-01 00:00:00

abstract：:Lactobacillus sp. synthesize exopolysaccharides (EPS), including both homo- and heteropolysaccharides, which play an important role in the production of fermented foods, and especially in the dairy industry, improving the gustatory and rheological properties of the finished products. These polymers are generated by st...

journal_title：Critical reviews in food science and nutrition

authors： Oleksy M,Klewicka E

更新日期：2018-02-11 00:00:00

abstract：:Inappropriate food behavior contributes to obesity and leads to vitamin deficiency. This review discusses the nutritional status of water- and fat-soluble vitamins in obese subjects. We verified that most vitamins are deficient in obese individuals, especially the fat-soluble vitamins, folic acid, vitamin B12 and vita...

journal_title：Critical reviews in food science and nutrition

authors： Thomas-Valdés S,Tostes MDGV,Anunciação PC,da Silva BP,Sant'Ana HMP

更新日期：2017-10-13 00:00:00

abstract：:In recent years, the degradation processes of polysaccharides by human gut microbiota are receiving considerable attention due to the discoveries of the powerful function of gut microbiota. Gut microbiota has developed a sensitive, accurate, and complex system for sensing, capturing, and degrading different polysaccha...

journal_title：Critical reviews in food science and nutrition

authors： Ye M,Yu J,Shi X,Zhu J,Gao X,Liu W

更新日期：2020-08-11 00:00:00

abstract：:Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in th...

journal_title：Critical reviews in food science and nutrition

authors： Liang Z,Fang Z,Pai A,Luo J,Gan R,Gao Y,Lu J,Zhang P

更新日期：2020-09-03 00:00:00

abstract：:The shelf life of foods is usually limited due to the frequent contamination by pests and microorganisms. Although low risk of pathogen contamination and no growth potential compared to those in high water activity animal- or vegetal-derived products, the low-moisture food has still significantly contributed to the to...

journal_title：Critical reviews in food science and nutrition

authors： Jiang H,Gu Y,Gou M,Xia T,Wang S

更新日期：2020-01-01 00:00:00

abstract：:Depression is a common, recurrent, and debilitating illness that has become more prevalent over the past 100 years. This report reviews the etiology and pathophysiology of depression, and explores the role of omega 3 polyunsaturated fatty acids (n-3 PUFA) as a possible treatment. In seeking to understand depression, g...

journal_title：Critical reviews in food science and nutrition

authors： Deacon G,Kettle C,Hayes D,Dennis C,Tucci J

更新日期：2017-01-02 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

authors： Shwaiki LN,Arendt EK,Lynch KM

更新日期：2021-01-22 00:00:00

abstract：:Viscosity is a physicochemical property associated with dietary fibers, particularly soluble dietary fibers. Viscous dietary fibers thicken when mixed with fluids and include polysaccharides such as gums, pectins, psyllium, and beta-glucans. Although insoluble fiber particles may affect viscosity measurement, viscosit...

journal_title：Critical reviews in food science and nutrition

authors： Dikeman CL,Fahey GC

更新日期：2006-01-01 00:00:00

abstract：:Iron deficiency is the most prevalent nutritional deficiency, affecting more than 30% of the total world's population. It is a major public health problem in many countries around the world. Over the years various methods have been used with an effort to try and control iron-deficiency anemia. However, there has only ...

journal_title：Critical reviews in food science and nutrition

authors： Knez M,Graham RD,Welch RM,Stangoulis JC

更新日期：2017-07-03 00:00:00

abstract：:Microalgae are rich source of various bioactive molecules such as carotenoids, lipids, fatty acids, hydrocarbons, proteins, carbohydrates, amino acids, etc. and in recent Years carotenoids from algae gained commercial recognition in the global market for food and cosmeceutical applications. However, the production of ...

journal_title：Critical reviews in food science and nutrition

authors： Ambati RR,Gogisetty D,Aswathanarayana RG,Ravi S,Bikkina PN,Bo L,Yuepeng S

更新日期：2019-01-01 00:00:00

abstract：:By the turn of the century, there will be considerable shifts in demographics, including a massive increase in our aging population. As we plan for better nutrition in the twenty-first century, the special sensory and nutritional needs of the elderly must be taken into account. Chemosensory losses, specifically decrem...

journal_title：Critical reviews in food science and nutrition

authors： Schiffman SS

更新日期：1993-01-01 00:00:00

abstract：:Food safety is a great public concern, and outbreaks of food-borne illnesses can lead to disturbance to the society. Consequently, fast and nondestructive methods are required for sensing the safety situation of produce. As an emerging technology, hyperspectral imaging has been successfully employed in food safety ins...

journal_title：Critical reviews in food science and nutrition

authors： Feng YZ,Sun DW

更新日期：2012-01-01 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

authors： Ravash N,Peighambardoust SH,Soltanzadeh M,Pateiro M,Lorenzo JM

更新日期：2020-12-21 00:00:00

abstract：:Iron deficiency is a major world health problem, that is, to a great extent, caused by poor iron absorption from the diet. Several dietary factors can influence this absorption. Absorption enhancing factors are ascorbic acid and meat, fish and poultry; inhibiting factors are plant components in vegetables, tea and cof...

journal_title：Critical reviews in food science and nutrition

authors： Zijp IM,Korver O,Tijburg LB

更新日期：2000-09-01 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：:The versatile use of biopigments in food, feed, cosmetic, pharmaceutical and analytical industries emphasized to find different and renewable sources of biopigments. Microalgae, including cyanobacteria, are becoming a potential candidate for pigment production as these have fast-growing ability, high pigment content, ...

journal_title：Critical reviews in food science and nutrition

authors： Saini DK,Chakdar H,Pabbi S,Shukla P

更新日期：2020-01-01 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

authors： Liu D,Huang Q,Gu W,Zeng XA

更新日期：2021-01-04 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

authors： Zhou M,Doyle MP,Chen D

更新日期：2020-01-01 00:00:00

abstract：:Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human cases of campylobacteriosis recorded have revealed their poultry origins. Various control measures have been employed both at the farm and processing levels to combat with it. The antibiotic treatment, phage therapy, comp...

journal_title：Critical reviews in food science and nutrition

authors： Umaraw P,Prajapati A,Verma AK,Pathak V,Singh VP

更新日期：2017-03-04 00:00:00

abstract：:One of the main functions of L-arginine (ARG) is the synthesis of nitric oxide (NO). NO is an important regulator of physiological processes in the central nervous system (CNS). NO promotes optimal cerebral blood flow, consolidates memory processes, facilitates long-term potentiation, maintains sleep-wake cycles, and ...

journal_title：Critical reviews in food science and nutrition

authors： Virarkar M,Alappat L,Bradford PG,Awad AB

更新日期：2013-01-01 00:00:00

abstract：:Consumer wishes have to be translated into product characteristics to implement consumer-oriented product development. Before this step can be made, insight in food-related behavior and perception of consumers is necessary to make the right, useful, and successful translation. Food choice behavior and consumers' perce...

journal_title：Critical reviews in food science and nutrition

authors： Sijtsema S,Linnemann A,van Gaasbeek T,Dagevos H,Jongen W

更新日期：2002-01-01 00:00:00

abstract：:Phenolic lipids are multifunctional compounds which play an important biological role in the body. Their unique biologic functionality stems from their strong amphiphilic character which allows them to be incorporated in erythrocytes. Through membrane incorporation, these compounds exert their biological effects on ne...

journal_title：Critical reviews in food science and nutrition

authors： Meshginfar N,Tavakoli H,Dornan K,Hosseinian F

更新日期：2020-05-02 00:00:00

abstract：:Food functionality can be related to nutrient and non-nutrient compounds. Some foods are fortified with various nutrients whereas others are manipulated using their physicochemical properties in order to make them "functional." Texture, color, taste, odor, and other physicochemical properties may affect the overall qu...

journal_title：Critical reviews in food science and nutrition

authors： Ortega-Rivas E

更新日期：2007-01-01 00:00:00

abstract：:An informed opinion to a hugely important question, whether the food on the Europeans' plate is safe to eat, is provided. Today, the Europeans face food-borne health risks from non-communicable diseases induced by excess body weight, outbreaks caused by pathogens, antimicrobial resistance and exposures to chemical con...

journal_title：Critical reviews in food science and nutrition

authors： Eskola M,Elliott CT,Hajšlová J,Steiner D,Krska R

更新日期：2020-01-01 00:00:00

abstract：:The presence of residues from frequent antibiotic use in animal feed can cause serious health risks by contaminating products meant for human consumption such as meat and milk. The present paper gives an overview of the electrochemical methods developed for the detection of phenicol antibiotic residues (chloramphenico...

journal_title：Critical reviews in food science and nutrition

authors： Pilehvar S,Gielkens K,Trashin SA,Dardenne F,Blust R,De Wael K

更新日期：2016-10-25 00:00:00

abstract：:There has lately been a renewed interest in Riboflavin owing to insight into its recognition as an essential component of cellular biochemistry. The knowledge of the mechanisms and regulation of intestinal absorption of riboflavin and its health implications has significantly been expanded in recent years. The purpose...

journal_title：Critical reviews in food science and nutrition

authors： Thakur K,Tomar SK,Singh AK,Mandal S,Arora S

更新日期：2017-11-22 00:00:00

abstract：:In this contribution, we show that current scientific methodologies used in nutrition science and by regulatory agencies, such as the randomized control trial, limit our understanding of nutrition and health as they are to crude to capture the subtle pleiotropic nature of most nutrients. Thereby, regulatory agencies s...

journal_title：Critical reviews in food science and nutrition

authors： Hanekamp JC,Bast A,Calabrese EJ

更新日期：2015-01-01 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：: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