Nutraceuticals and functional foods in the management of hyperlipidemia.

abstract：:Ochratoxin A (OTA) are synthesized mainly by different species of Aspergillus and Penicillium being its human toxicological effects reflected in different countries due to the consumption of different foods and beverages such as red, white, rose, and special wines. This review presents an overview of the direct (meteo...

journal_title：Critical reviews in food science and nutrition

authors： Blesa J,Soriano JM,Moltó JC,Mañes J

更新日期：2006-01-01 00:00:00

abstract：:This review integrates current knowledge on the hard-to-cook (HTC) defect in legume seeds, with emphasis on the cellular and biological changes during storage and soaking, and the physicochemical changes during heating. Several postulated mechanisms, including the pectin-cation-phytate model, cell lignification, pecti...

journal_title：Critical reviews in food science and nutrition

authors： Liu K

更新日期：1995-07-01 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：:Food and feed safety risk assessment uses multi-parameter models to evaluate the likelihood of adverse events associated with exposure to hazards in human health, plant health, animal health, animal welfare, and the environment. Systematic review and meta-analysis are established methods for answering questions in hea...

journal_title：Critical reviews in food science and nutrition

authors： Aiassa E,Higgins JP,Frampton GK,Greiner M,Afonso A,Amzal B,Deeks J,Dorne JL,Glanville J,Lövei GL,Nienstedt K,O'connor AM,Pullin AS,Rajić A,Verloo D

更新日期：2015-01-01 00:00:00

abstract：:Besides providing essential nutrients for humans, food contains bioactive compounds that exert diverse biological activities such as anti-microbial, anti-cancerogenic, anti-viral, anti-inflammatory and antioxidant. The cosmetic industry is interested in natural bioactive compounds for their use in nutricosmetic and co...

journal_title：Critical reviews in food science and nutrition

authors： Hernandez DF,Cervantes EL,Luna-Vital DA,Mojica L

更新日期：2020-08-10 00:00:00

abstract：:Background: Health researchers may struggle to choose suitable validated dietary assessment tools (DATs) for their target population. The aim of this review was to identify and collate information on validated UK DATs and validation studies for inclusion on a website to support researchers to choose appropriate DATs.D...

journal_title：Critical reviews in food science and nutrition

authors： Hooson Jzh J,Hutchinson Jyh J,Warthon-Medina M,Hancock N,Greathead K,Knowles B,Vargas-Garcia E,Gibson LE,Bush LA,Margetts B,Robinson S,Ness A,Alwan NA,Wark PA,Roe M,Finglas P,Steer T,Page P,Johnson L,Roberts K,Amo

更新日期：2020-01-01 00:00:00

abstract：:Breast cancer is the commonest form of cancer in women worldwide. It has been suggested that chronic hyperinsulinemia associated with insulin resistance plays a role in breast cancer etiology. To test the hyperinsulinemia hypothesis, a dietary pattern associated with a high glycemic index and glycemic load, both proxi...

journal_title：Critical reviews in food science and nutrition

authors： Mullie P,Koechlin A,Boniol M,Autier P,Boyle P

更新日期：2016-01-01 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：: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

abstract：:Walnuts are among the most widely consumed commercially grown tree nuts in the world. Many health benefits have been claimed for the consumption of these, including reduced risk of cardiovascular disease, coronary heart disease, type II diabetes treatment, and prevention and treatment of certain cancers, and the lesse...

journal_title：Critical reviews in food science and nutrition

authors： Hayes D,Angove MJ,Tucci J,Dennis C

更新日期：2016-06-10 00:00:00

abstract：:The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modif...

journal_title：Critical reviews in food science and nutrition

authors： Malav OP,Talukder S,Gokulakrishnan P,Chand S

更新日期：2015-01-01 00:00:00

abstract：:Undefined strain starters are used for the production of many traditional and artisanal cheeses. Composition of undefined starters depends on several factors, and the diversity in strains and species significantly affects cheese quality and features. Culture-dependent approaches have long been used for the microbial p...

journal_title：Critical reviews in food science and nutrition

authors： Zotta T,Ricciardi A,Condelli N,Parente E

更新日期：2021-01-18 00:00:00

abstract：:The knowledge of the electrical properties of the materials to be processed or measured is important in the design of the equipment. Dielectric properties determine the behavior of the materials, when subjected to high frequency or microwave fields in dielectric heating processes or cooking. This article is a review o...

journal_title：Critical reviews in food science and nutrition

authors： Içier F,Baysal T

更新日期：2004-01-01 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：: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：:Intense exercise, especially involving eccentric contractions, causes muscle damage concomitant with increased reactive oxygen species (ROS), which can lead to increased fatigue and decrements in physical performance. Additionally, inflammatory cytokines and advanced glycation end-products (AGEs) are produced as a res...

journal_title：Critical reviews in food science and nutrition

authors： Campbell MS,Carlini NA,Fleenor BS

更新日期：2020-04-22 00:00:00

abstract：:Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not fully understood but may be related to their chemical structure. They can cause morphological changes in microorganisms, damage ...

journal_title：Critical reviews in food science and nutrition

authors： Efenberger-Szmechtyk M,Nowak A,Czyzowska A

更新日期：2021-01-01 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：:Food safety issues associated with aquatic food products become more important with the increasing consumption and followed by its ongoing challenges. The objective of this paper is to review the food safety hazards and health risks related to aquatic food products for the Southeast Asian region. These hazards can be ...

journal_title：Critical reviews in food science and nutrition

authors： Gao P,Mohd Noor NQI,Md Shaarani S

更新日期：2020-12-28 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：: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：:In recent years, the interest in studying modification of pectin has increased. A number of hydroxyl and carboxyl groups distributed along the backbone as well as a certain amount of neutral sugars presented as side chains make pectin capable of preparing a broad spectrum of derivatives. By forming pectin derivatives,...

journal_title：Critical reviews in food science and nutrition

authors： Chen J,Liu W,Liu CM,Li T,Liang RH,Luo SJ

更新日期：2015-01-01 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：: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：: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：: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：: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：: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：: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：: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