An impression on current developments in the technology, chemistry, and biological activities of ginger (Zingiber officinale Roscoe).

abstract：:Glycated lipids are formed by a Maillard reaction between the aldehyde group of a reducing sugar with the free amino group of an amino-lipid. The formation and accumulation of glycated lipids are closely related to the prognosis of diabetes, vascular disease, and cancer. However, it is not clear whether food-derived g...

journal_title：Critical reviews in food science and nutrition

authors： Han L,Lin Q,Liu G,Han D,Niu L

更新日期：2020-12-29 00:00:00

abstract：:The main reasons for food decay are oxidative reactions and bacterial growth. The food industry has tried to solve these problems either by incorporating additives into foods or by implementing different packaging techniques. However, there is a tendency to incorporate additives into packaging materials, especially th...

journal_title：Critical reviews in food science and nutrition

authors： Pérez-Santaescolástica C,Munekata PES,Feng X,Liu Y,Bastianello Campagnol PC,Lorenzo JM

更新日期：2020-11-30 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：:In adults, worldwide, the number one cause of death is coronary heart disease. Current guidelines generally recommend reduced consumption of saturated fat to reduce the risk of cardiovascular disease. However, some evidence suggests that consumption of saturated fat does not increase that risk. Recently, to address th...

journal_title：Critical reviews in food science and nutrition

authors： Szajewska H,Szajewski T

更新日期：2016-09-09 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：: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

authors： Jekle M,Becker T

更新日期：2015-01-01 00:00:00

abstract：:Consumption of dietary ellagitannins (ETs) has been associated with different health benefits. Nonetheless, ETs are not bioavailable as such and are metabolized in vivo. They are partially converted into ellagic acid (EA) in the upper gastrointestinal (GI) tract, but this first metabolite is also poorly bioavailable. ...

journal_title：Critical reviews in food science and nutrition

authors： Garcia-Muñoz C,Vaillant F

更新日期：2014-01-01 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：:Hazard Analysis Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards that was developed as an effective alternative to conventional end-point analysis to control food safety. It has been described as the most effective means of controlling foodborne disease...

journal_title：Critical reviews in food science and nutrition

authors： Ropkins K,Beck AJ

更新日期：2002-03-01 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：: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

authors： Wang F,Bao Y,Zhang C,Zhan L,Khan W,Siddiqua S,Ahmad S,Capanoglu E,Skalicka-Woźniak K,Zou L,Simal-Gandara J,Cao H,Weng Z,Shen X,Xiao J

更新日期：2021-01-06 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：:Food preferences and dietary habits are heavily influenced by taste perception. There is growing interest in characterizing taste preferences based on genetic variation. Genetic differences in the ability to perceive key tastes may impact eating behavior and nutritional intake. Therefore, increased understanding of ta...

journal_title：Critical reviews in food science and nutrition

authors： Chamoun E,Mutch DM,Allen-Vercoe E,Buchholz AC,Duncan AM,Spriet LL,Haines J,Ma DWL,Guelph Family Health Study.

更新日期：2018-01-22 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：: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：: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：:Blood has traditionally been used as a high protein ingredient in both human food and animal feed, with resulting economic, environmental and nutritional benefits. However, potentially serious health and safety issues related to blood consumption, particularly the risk of pathogenic or harmful metabolic materials, the...

journal_title：Critical reviews in food science and nutrition

authors： Ofori JA,Hsieh YH

更新日期：2014-01-01 00:00:00

abstract：BACKGROUND:Inconsistencies exist with regard to the influence of omega-3 supplementation on 25-hydroxyvitamin D (25(OH)D) levels, which could be attributed to many factors, such as the duration and dose of omega-3 supplementation, and individuals' baseline 25(OH)D levels. Therefore, to address the inconsistencies, we c...

journal_title：Critical reviews in food science and nutrition

authors： Alhabeeb H,Kord-Varkaneh H,Tan SC,Găman MA,Otayf BY,Qadri AA,Alomar O,Salem H,Al-Badawi IA,Abu-Zaid A

更新日期：2020-12-25 00:00:00

abstract：:Folate is an essential micronutrient involved in numerous vital biological reactions. The dietary consumption of naturally occurring vitamin B9 is often inadequate in many countries, and supplementation or fortification programs (using synthetic folic acid) are implemented to alleviate folate deficiency. Other food-ba...

journal_title：Critical reviews in food science and nutrition

authors： Saubade F,Hemery YM,Guyot JP,Humblot C

更新日期：2017-12-12 00:00:00

abstract：:Type 2 diabetes mellitus (T2DM) is the most prevalent disease and becoming a serious public health threat worldwide. It is a severe endocrine metabolic disorder that has the ability to induce serious complications in all kinds of organs. Although mechanisms of anti-diabetics have been described before, we focus here o...

journal_title：Critical reviews in food science and nutrition

authors： Zhao C,Yang C,Wai STC,Zhang Y,P Portillo M,Paoli P,Wu Y,San Cheang W,Liu B,Carpéné C,Xiao J,Cao H

更新日期：2019-01-01 00:00:00

abstract：:Cold plasma is one of the techniques used in recent years to improve the functionality and interfacial attributes of biopolymers. Employing cold plasma for the treatment and modification of biopolymers possesses several advantages including its biocompatibility, elimination of toxic solvents usage, treatment consisten...

journal_title：Critical reviews in food science and nutrition

authors： Bahrami R,Zibaei R,Hashami Z,Hasanvand S,Garavand F,Rouhi M,Jafari SM,Mohammadi R

更新日期：2020-11-19 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：: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

authors： Bou R,Codony R,Tres A,Decker EA,Guardiola F

更新日期：2009-10-01 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

authors： Dianawati D,Mishra V,Shah NP

更新日期：2016-07-26 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

authors： Jideani VA,Vogt K

更新日期：2016-06-10 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 generation of reactive oxygen species (ROS) and other free radicals (R) during metabolism is a necessary and normal process that ideally is compensated for by an elaborate endogenous antioxidant system. However, due to many environmental, lifestyle, and pathological situations, excess radicals can accumulate, resu...

journal_title：Critical reviews in food science and nutrition

authors： Willcox JK,Ash SL,Catignani GL

更新日期：2004-01-01 00:00:00

abstract：BACKGROUND:Food 3 D printing is an emerging food processing technology. Due to the advantages of functionalization, customization, personalized nutrition design, simplified supply chain and broadening existing food materials, 3 D printing has been extensively studied in the food sector in the past decade. Many factors ...

journal_title：Critical reviews in food science and nutrition

authors： He C,Zhang M,Fang Z

更新日期：2020-01-01 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：: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