Application of artificial neural networks (ANNs) in wine technology.

abstract：:Kinetic models are important tools for process design and optimization to balance desired and undesired reactions taking place in complex food systems during food processing and preservation. This review covers the state of the art on kinetic models available to describe heat-induced conversion of carotenoids, in part...

journal_title：Critical reviews in food science and nutrition

authors： Colle IJ,Lemmens L,Knockaert G,Van Loey A,Hendrickx M

更新日期：2016-08-17 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

authors： Taylor SL,Lehrer SB

更新日期：1996-01-01 00:00:00

abstract：:The fate of dietary DNA in the gastrointestinal tract (GIT) of animals has gained renewed interest after the commercial introduction of genetically modified organisms (GMO). Among the concerns regarding GM food, are the possible consequences of horizontal gene transfer (HGT) of recombinant dietary DNA to bacteria or a...

journal_title：Critical reviews in food science and nutrition

authors： Rizzi A,Raddadi N,Sorlini C,Nordgrd L,Nielsen KM,Daffonchio D

更新日期：2012-01-01 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：: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：: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：: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：: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：:Aquaculture has often been criticized for its environmental impacts, especially efficiencies concerning global fisheries resources for use in aquafeeds among others. However, little attention has been paid to the contribution of coproducts from aquaculture, which can vary between 40% and 70% of the production. These h...

journal_title：Critical reviews in food science and nutrition

authors： Newton R,Telfer T,Little D

更新日期：2014-01-01 00:00:00

abstract：:Consumption of lactic acid bacteria (LAB) has been suggested to confer health-promoting effects on the host. However, effects of LABs have been reported to be species- and strain-specific and the mechanisms involved are subjects of discussion. Here, the possible mechanisms by which LABs induce antipathogenic, gut barr...

journal_title：Critical reviews in food science and nutrition

authors： Ren C,Faas MM,de Vos P

更新日期：2020-05-05 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

authors： Grant MC,Baker JS

更新日期：2017-12-12 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：: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：: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

authors： Huertas-Pérez JF,Arroyo-Manzanares N,García-Campaña AM,Gámiz-Gracia L

更新日期：2017-11-02 00:00:00

abstract：:Chronic diseases are responsible for approximately 71% global deaths. These are characterized by chronic low-grade inflammation and metabolic alterations. "Functional foods" have been attributed with anti-inflammatory properties, demonstrated in cell lines and murine models; however, studies in humans are inconclusive...

journal_title：Critical reviews in food science and nutrition

authors： Luvián-Morales J,Varela-Castillo FO,Flores-Cisneros L,Cetina-Pérez L,Castro-Eguiluz D

更新日期：2021-01-28 00:00:00

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

authors： Huang S,Wang LM,Sivendiran T,Bohrer BM

更新日期：2018-01-01 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

authors： Dianawati D,Mishra V,Shah NP

更新日期：2016-07-26 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：:This review provides current information on starch and its molecular composition, common and potential sources, and manufacturing processes. It also deals with the five groups of enzymes involved in the hydrolysis of starch: the endo- and exoamylases, which act primarily on the alpha-1,4 linkages; the debranching enzy...

journal_title：Critical reviews in food science and nutrition

authors： Guzmán-Maldonado H,Paredes-López O

更新日期：1995-09-01 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：:Freezing is an effective way of food preservation. However, traditional freezing methods have the disadvantages of low freezing efficiency and generation of large ice crystals, leading to possible damage of food quality. Power ultrasound assisted freezing as a novel technique can effectively reduce the adverse effects...

journal_title：Critical reviews in food science and nutrition

authors： Zhang P,Zhu Z,Sun DW

更新日期：2018-01-01 00:00:00

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 ...

journal_title：Critical reviews in food science and nutrition

authors： Moghadasian MH

更新日期：2008-05-01 00:00:00

abstract：:Over the past decades, an enormous body of literature dealing with the natural deposition of carotenoids in plant- and animal-based foods has accumulated. Prominent examples are the large solid-crystalline aggregates in carrots and tomatoes or the lipid-dissolved forms in dairy products and egg yolk. Latest research h...

journal_title：Critical reviews in food science and nutrition

authors： Schweiggert RM,Carle R

更新日期：2017-06-13 00:00:00

abstract：:Cardamom, Elettaria cardamomum Maton var. Miniscula Burkill (Fam. Zingiberaceae) known as true or lesser cardamom is the widely cultivated variety and important in the world trade. It occupies a high second or third place in world trade, being a high priced spice. It belongs to the sweet spices group and is used predo...

journal_title：Critical reviews in food science and nutrition

authors： Govindarajan VS,Narasimhan S,Raghuveer KG,Lewis YS

更新日期：1982-01-01 00:00:00

abstract：:Dried pasta represents a primary food in the diet of many populations who mainly perceive its quality in terms of cooking performances. Indeed, this and other aspects of pasta quality arise from several technological parameters starting from the usage of durum wheat semolina as raw material. In this paper, the chemica...

journal_title：Critical reviews in food science and nutrition

authors： de Noni I,Pagani MA

更新日期：2010-05-01 00:00:00

abstract：:The known properties of saffron (Crocus sativus, L.) and its components have been examined. Recently, hormone like effects in green algae and the anti-cancerogenic and anti-toxic effects, have been observed. In particular, the effects of crocetin, a carotenoids (8,8'-diapo-8,8'-carotenoic acid) present in saffron and ...

journal_title：Critical reviews in food science and nutrition

authors： Giaccio M

更新日期：2004-01-01 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：:Proteins are a potential source of health-promoting biomolecules with medical, nutraceutical, and food applications. Nowadays, bioactive peptides production, its isolation, characterization, and strategies for its delivery to target sites are a matter of intensive research. In vitro and in vivo studies regarding the b...

journal_title：Critical reviews in food science and nutrition

authors： Mazorra-Manzano MA,Ramírez-Suarez JC,Yada RY

更新日期：2018-01-01 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 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