The stability and degradation of dietary DNA in the gastrointestinal tract of mammals: implications for horizontal gene transfer and the biosafety of GMOs.

abstract：:Being a transcription factor, NF-κB regulates gene expressions involving cell survival and proliferation, drug resistance, metastasis, and angiogenesis. The activation of NF-κB plays a central role in the development of inflammation and cancer. Thus, the down-regulation of NF-κB may be an exciting target in prevention...

journal_title：Critical reviews in food science and nutrition

authors： Khan H,Ullah H,Castilho PCMF,Gomila AS,D'Onofrio G,Filosa R,Wang F,Nabavi SM,Daglia M,Silva AS,Rengasamy KRR,Ou J,Zou X,Xiao J,Cao H

更新日期：2020-01-01 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

authors： Yoon JH,Lee SY

更新日期：2018-01-01 00:00:00

abstract：:Emulsion-based meat products play an important role in modern meat industry. Though meat batters have been prepared traditionally since long back in the history, the scientific principles and the knowhow are significantly important in the case of commercial products. In India, the market for emulsion meat products is ...

journal_title：Critical reviews in food science and nutrition

authors： Santhi D,Kalaikannan A,Sureshkumar S

更新日期：2017-07-03 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

authors： Chavan JK,Kadam SS,Salunkhe DK

更新日期：1986-01-01 00:00:00

abstract：:Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as "sunlight" flavor, bleach the color of the wine, and/or increase browning and deplete sulfur dioxide. The changes that occur in bottled white wine exposed to li...

journal_title：Critical reviews in food science and nutrition

authors： Grant-Preece P,Barril C,Schmidtke LM,Scollary GR,Clark AC

更新日期：2017-03-04 00:00:00

abstract：:Conjugated linoleic acid (CLA) has drawn significant attention in the last two decades for its variety of biologically beneficial effects. CLA reduces body fat, cardiovascular diseases and cancer, and modulates immune and inflammatory responses as well as improves bone mass. It has been suggested that the overall effe...

journal_title：Critical reviews in food science and nutrition

authors： Dilzer A,Park Y

更新日期：2012-01-01 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：: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：:Rice is the principle staple and energy source for nearly half the world's population and therefore has significant nutrition and health implications. Rice is generally considered a high glycemic index (GI) food, however, this depends on varietal, compositional, processing, and accompaniment factors. Being a major con...

journal_title：Critical reviews in food science and nutrition

authors： Kaur B,Ranawana V,Henry J

更新日期：2016-01-01 00:00:00

abstract：:Increasing consumer desire for high quality ready-to-eat foods makes thermal pasteurization important to both food producers and researchers. To be in compliance with the Food Safety Modernization Act (FSMA), food companies seek regulatory and scientific guidelines to ensure that their products are safe. Clearly under...

journal_title：Critical reviews in food science and nutrition

authors： Peng J,Tang J,Barrett DM,Sablani SS,Anderson N,Powers JR

更新日期：2017-09-22 00:00:00

abstract：:The effect of gutting and ungutting on microbiological, chemical, and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of gutted and ungutt...

journal_title：Critical reviews in food science and nutrition

authors： Cakli S,Kilinc B,Cadun A,Dincer T,Tolasa S

更新日期：2006-01-01 00:00:00

abstract：:Astringency plays an important role in the sensory experience of many foods and beverages, ranging from wine to nuts. Given the recent trend toward fortifying consumables with astringent compounds and the evidence regarding the health benefits of some astringents, the mechanisms and perceptual characteristics of astri...

journal_title：Critical reviews in food science and nutrition

authors： Bajec MR,Pickering GJ

更新日期：2008-10-01 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：:The recovery of high valuable compounds from food waste is becoming a tighten issue in food processing. The large amount of non-edible residues produced by food industries causes pollution, difficulties in the management, and economic loss. The waste produced during the transformation of fruits includes a huge amount ...

journal_title：Critical reviews in food science and nutrition

authors： Ferrentino G,Asaduzzaman M,Scampicchio MM

更新日期：2018-02-11 00:00:00

abstract：:The epidemiologic evidence for a role of antioxidants in inhibiting carcinogenesis in humans is briefly summarized. Mechanistic pathways of protection by antioxidants are illustrated with the prevailing model of gastric carcinogenesis in humans. In this model, ascorbic acid may be involved at the early stage of chroni...

journal_title：Critical reviews in food science and nutrition

authors： Correa P

更新日期：1995-01-01 00:00:00

abstract：:The remarkable growth of therapeutic peptide development in the past decade has led to a large number of market approvals and the market value is expected to hit $25 billion by 2018. This significant market increase is driven by the increasing incidences of metabolic and cardiovascular diseases and technological advan...

journal_title：Critical reviews in food science and nutrition

authors： Daliri EB,Lee BH,Oh DH

更新日期：2018-01-01 00:00:00

abstract：:Macroalgae are the diverse group of photosynthetic algae found at the intertidal regions of oceans. Recent advances suggest that macroalgal derived glycans have tremendous potential to maintain gut microbiome and immune system. The human gut bacteria harbor unique arsenals for utilizing a variety of macroalgal glycans...

journal_title：Critical reviews in food science and nutrition

authors： Singh RP,Bhaiyya R,Khandare K,Tingirikari JMR

更新日期：2020-11-16 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：:Storage proteins of soybean mostly consist of globulins, which are classified according to their sedimentation coefficient. Among 4 major types: 2S, 7S, 11S, and 15S of globulins, 7S and 11S constitute major fraction. The 11S fraction consists only of glycinin and 7S fraction majorly consists of β-conglycinin, small a...

journal_title：Critical reviews in food science and nutrition

authors： Singh A,Meena M,Kumar D,Dubey AK,Hassan MI

更新日期：2015-01-01 00:00:00

abstract：:The qualitative characteristics of meat products are closely related to the functionality of muscle proteins. Myofibrillar proteins (MPs), comprising approximately 50% of total muscle proteins, are generally considered to be insoluble in solutions of low ionic strength (< 0.2 M), requiring high concentrations of salt ...

journal_title：Critical reviews in food science and nutrition

authors： Chen X,Tume RK,Xu X,Zhou G

更新日期：2017-10-13 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

authors： McKim JM,Willoughby JA Sr,Blakemore WR,Weiner ML

更新日期：2019-01-01 00:00:00

abstract：:Fermented dairy products represent an excellent source for a wide range of probiotics with several health benefits that add to the positive value of conventional milk. Acidophilus milk is a regular milk enriched with Lactobacillus acidophilus, one of the beneficial bacterial species found in the colon, that renders th...

journal_title：Critical reviews in food science and nutrition

authors： Farag MA,El Hawary EA,Elmassry MM

更新日期：2020-01-01 00:00:00

abstract：:Microalgae have been considered as alternative sustainable resources for high-value bioproducts such as lipids (especially triacylglycerides [TAGs]), polyunsaturated fatty acids (PUFAs), and carotenoids, due to their relatively high photosynthetic efficiency, no arable land requirement, and ease of scale-up. It is of ...

journal_title：Critical reviews in food science and nutrition

authors： Liang MH,Wang L,Wang Q,Zhu J,Jiang JG

更新日期：2019-01-01 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：:Beer is the most widely consumed alcoholic drink in the world, but it is not suitable for patients who suffer from celiac disease (CD) because its main ingresdients, barley or wheat, contain gluten. Approximately 1% of the world's population is affected by CD, and the development of gluten-free beer is imperative. Glu...

journal_title：Critical reviews in food science and nutrition

authors： Yang D,Gao X

更新日期：2020-12-16 00:00:00

abstract：:Limonoids are heavily oxygenated, modified triterpenes dominant in Meliaceae and Rutaceae plant families. The term 'limonoid' is derived from limonin, which was first identified as the bitter constituent of Citrus seeds in 1841. This group of secondary metabolites exhibits a wide range of biological properties, includ...

journal_title：Critical reviews in food science and nutrition

authors： Tundis R,Loizzo MR,Menichini F

更新日期：2014-01-01 00:00:00

abstract：:Millets, cereals and grains play an important role in providing adequate nutrition and as well shown to possess beneficial effects on lifestyle disorders. Several studies on millet seed proteins and their hydrolysates, have demonstrated their physiological role in the prevention of chronic diseases by acting on variou...

journal_title：Critical reviews in food science and nutrition

authors： Majid A,Priyadarshini C G P

更新日期：2020-01-01 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：:Robots and software have been significantly improving our daily lives by rendering us much convenience. And 3D printing is a typical example, for it is going to usher in a new era of localized manufacturing that is actually based on digital fabrication by layer-by-layer deposition in three-dimensional space. In terms ...

journal_title：Critical reviews in food science and nutrition

authors： Yang F,Zhang M,Bhandari B

更新日期：2017-09-22 00:00:00

abstract：:In order to determine the actual threshold level of habitual physical activity necessary to obtain protective effects against degenerative diseases, valid, reliable, nonreactive, and precise instruments are needed. Because regular, low-intensity exercise provides prophylactic effects, the ability to distinguish activi...

journal_title：Critical reviews in food science and nutrition

authors： Melanson EL Jr,Freedson PS

更新日期：1996-05-01 00:00:00