Review of Canadian literature to estimate risks associated with Salmonella in broilers from retail to consumption in Canadian homes.

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：:Rice importance resides in its high consumption mainly in Asia and Africa and less in the EU. Several cultivars, both GM and non-GM, have established themselves in various regions depending mainly on the climatic and soil conditions. A high number of analytical, enzymic, and genomic analyses (instrumental) in conjunct...

journal_title：Critical reviews in food science and nutrition

authors： Vlachos A,Arvanitoyannis IS

更新日期：2008-06-01 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

authors： Zhang L,McClements DJ,Wei Z,Wang G,Liu X,Liu F

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：:Since the associations of fermented dairy foods intake with risk of cardiovascular diseases (CVD) remained inconsistent, we carried out this meta-analysis on all published cohort studies to estimate the overall effect. We searched the PubMed and CNKI (China National Knowledge Infrastructure) databases for all articles...

journal_title：Critical reviews in food science and nutrition

authors： Zhang K,Chen X,Zhang L,Deng Z

更新日期：2020-01-01 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：:Allergy to cow's milk proteins is a challenging condition in early infancy. Allergic infants may be predisposed to impairments of growth from either the disease itself or the nutritional constraints of the exclusion diet they should follow. Formulae based on extensively hydrolyzed cow's milk proteins are widely used, ...

journal_title：Critical reviews in food science and nutrition

authors： Agostoni C,Terracciano L,Varin E,Fiocchi A

更新日期：2016-01-01 00:00:00

abstract：:Among microbial enzymes, inulinases or fructo-furanosylhydrolases have received considerable attention in the past decade, and as a result, a variety of applications based on enzymatic hydrolysis of inulin have been documented. Inulinases are employed for generation of fructose and inulo-oligosaccharides (IOS) in a si...

journal_title：Critical reviews in food science and nutrition

authors： Rawat HK,Soni H,Treichel H,Kango N

更新日期：2017-12-12 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 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：: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：: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：:The vascular endothelium that forms an interface between the blood and the surrounding tissues is continuously exposed to both physiologic and pathophysiologic stimuli. These stimuli are often mediated by nutrients that can contribute to the overall function of the endothelial cell in the regulation of vascular tone, ...

journal_title：Critical reviews in food science and nutrition

authors： Hennig B,Toborek M,Cader AA,Decker EA

更新日期：1994-01-01 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 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：: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 various factors contributing to post harvest losses in onions and other bulb crops are briefly outlined in terms of the current storage methods. The present status of research on sprout inhibition by irradiation is reviewed in detail with respect to dose requirements, effect of time interval between harvest and ir...

journal_title：Critical reviews in food science and nutrition

authors： Thomas P

更新日期：1984-01-01 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：: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：: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：:Rice bran is an invaluable by-product of paddy processing industry. It is rich in minerals, protein, lipids, and crude fiber. In addition, it also possesses compounds with anti-oxidant, anti-allergic, anti-diabetic, and anti-cancer properties. It forms a basis for the extraction of rice bran oil and preparation of var...

journal_title：Critical reviews in food science and nutrition

authors： Bollinedi H,Singh AK,Singh N,S GK,Bhowmick PK,K K V,M N,R K E

更新日期：2021-01-01 00:00:00

abstract：:Coffee is one of the most widely consumed beverages in the world. It has primarily consumed due to its stimulant effect and unique taste since the ancient times. Afterwards, its consumption has been historically associated with a lower risk of some diseases such as type 2 diabetes mellitus, obesity, cardiovascular dis...

journal_title：Critical reviews in food science and nutrition

authors： Gökcen BB,Şanlier N

更新日期：2019-01-01 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

authors： Boyle E,German JB

更新日期：1996-12-01 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：: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：: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：: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：:Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies i...

journal_title：Critical reviews in food science and nutrition

authors： Fan K,Zhang M

更新日期：2019-01-01 00:00:00

abstract：:High pressure carbon dioxide (HPCD) is an effective non-thermal processing technique for inactivating deleterious enzymes in liquid and solid food systems. This processing method avoids high temperatures and exerts a minimal impact on the nutritional and sensory properties of foods, but extends shelf life by inhibitin...

journal_title：Critical reviews in food science and nutrition

authors： Hu W,Zhou L,Xu Z,Zhang Y,Liao X

更新日期：2013-01-01 00:00:00

abstract：BACKGROUND:In spite of promising experimental findings, randomized controlled trials (RCTs) have yielded mixed results on the impact of quercetin supplementation on plasma lipid levels. AIM:The present study aimed to quantify the effects of quercetin on plasma lipids using a meta-analysis of RCTs. METHODS:A systemati...

journal_title：Critical reviews in food science and nutrition

authors： Sahebkar A

更新日期：2017-03-04 00:00:00