The Nutritional Value of Protein-hydrolyzed Formulae.

abstract：:Fishery products are delicious, nutritional and healthy foods, and their popularity in today's market is growing. With the changes in consumer consumption expectations as well as the development of reliable cold-chains, fresh preprocessed fishery products such as fillets are more popular with consumers and producers b...

journal_title：Critical reviews in food science and nutrition

authors： Yu D,Wu L,Regenstein JM,Jiang Q,Yang F,Xu Y,Xia W

更新日期：2020-01-01 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：:Gut microbiota has significant effects on the structure and function of the enteric and central nervous system including human behaviour and brain regulation. Herein, we analyze the role of this intestinal ecosystem, the effects of dietary changes and the administration of nutritional supplements, such as probiotics, ...

journal_title：Critical reviews in food science and nutrition

authors： Larroya-García A,Navas-Carrillo D,Orenes-Piñero E

更新日期：2019-01-01 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 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 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：:Garlic (Allium sativum L.) is an important and widely cultivated plant with both culinary and medicinal uses stemming from its biological activities, which include antibiotic, anticancer, anti-thrombotic, and lipid-lowering cardiovascular effects. Though such medicinal use of garlic existed for centuries, there was li...

journal_title：Critical reviews in food science and nutrition

authors： Bhagyalakshmi N,Thimmaraju R,Venkatachalam L,Murthy KN,Sreedhar RV

更新日期：2005-01-01 00:00:00

abstract：BACKGROUND AND AIMS:Worldwide, cardiovascular diseases (CVDs) remains as the main cause of mortality. Observational studies supports an association between intake of tomato products or lycopene with a reduced CVDs risk. Our aim was to undertake a systematic review and meta-analysis of the evidence on the topic. METHOD...

journal_title：Critical reviews in food science and nutrition

authors： Cheng HM,Koutsidis G,Lodge JK,Ashor AW,Siervo M,Lara J

更新日期：2019-01-01 00:00:00

abstract：BACKGROUND:Despite growing evidence for food-based dietary patterns' potential to reduce cardiovascular disease risk, knowledge about the amounts of food associated with the greatest change in risk of specific cardiovascular outcomes and about the quality of meta-evidence is limited. Therefore, the aim of this meta-ana...

journal_title：Critical reviews in food science and nutrition

authors： Bechthold A,Boeing H,Schwedhelm C,Hoffmann G,Knüppel S,Iqbal K,De Henauw S,Michels N,Devleesschauwer B,Schlesinger S,Schwingshackl L

更新日期：2019-01-01 00:00:00

abstract：:The encapsulation by spray drying is a common method of encapsulation on the food industry. Many biopolymers are described on the literature as wall materials for this purpose. As different wall materials are applied on spray drying, it is necessary to know their physicochemical characteristics. In view of the differe...

journal_title：Critical reviews in food science and nutrition

authors： Coimbra PPS,Cardoso FSN,Gonçalves ÉCBA

更新日期：2020-07-02 00:00:00

abstract：:The time course of the EURRECA from 2008 to 2012, overlapped considerably with the timeframe of the process undertaken by the North American Institute of Medicine (IOM) to revise dietary reference intakes for vitamin D and calcium (published November 2010). Therefore the aims of the vitamin D-related activities in EUR...

journal_title：Critical reviews in food science and nutrition

authors： Cashman KD,Kiely M

更新日期：2013-01-01 00:00:00

abstract：:High pressure processing is a promising non-thermal technology for the development of fresh-like, shelf-stable foods. The effect of high pressure on starch has been explored by many researchers using a wide range of techniques. In general, heat and pressure have similar effects: if sufficiently high, they both induce ...

journal_title：Critical reviews in food science and nutrition

authors： Vallons KJ,Ryan LA,Arendt EK

更新日期：2014-01-01 00:00:00

abstract：:In recent years, microporous modified atmosphere packaging has been widely concerned because of its adjustable air permeability and low processing cost. With the development and increasing demand of fresh food industry, the limited permeability of film in modified atmosphere packaging can't meet the fresh-keeping requ...

journal_title：Critical reviews in food science and nutrition

authors： Qu P,Zhang M,Fan K,Guo Z

更新日期：2020-08-28 00:00:00

abstract：:Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and stapl...

journal_title：Critical reviews in food science and nutrition

authors： Sharif MK,Butt MS,Anjum FM,Khan SH

更新日期：2014-01-01 00:00:00

abstract：:There is a growing need for accurate detection of trace-level PAHs in food products due to the numerous detrimental effects caused by their contamination (e.g., toxicity, carcinogenicity, and teratogenicity). This review aims to discuss the up-to-date knowledge on the measurement techniques available for PAHs containe...

journal_title：Critical reviews in food science and nutrition

authors： Bansal V,Kumar P,Kwon EE,Kim KH

更新日期：2017-10-13 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：:Sugar esters are non-ionic surfactants that can be synthesized in a single enzymatic reaction step using lipases. The stability and efficiency of lipases under unusual conditions and using non-conventional media can be significantly improved through immobilization and protein engineering. Also, the development of de n...

journal_title：Critical reviews in food science and nutrition

authors： Neta NS,Teixeira JA,Rodrigues LR

更新日期：2015-01-01 00:00:00

abstract：:The polar paradox states that polar antioxidants are more active in bulk lipids than their nonpolar counterparts, whereas nonpolar antioxidants are more effective in oil-in-water emulsion than their polar homologs. However, recent results, showing that not all antioxidants behave in a manner proposed by this hypothesi...

journal_title：Critical reviews in food science and nutrition

authors： Laguerre M,Bayrasy C,Panya A,Weiss J,McClements DJ,Lecomte J,Decker EA,Villeneuve P

更新日期：2015-01-01 00:00:00

abstract：:Today's ageing population is an ever-increasing, highly diverse group of people wanting to live a healthy and enjoyable life. Seniors increasingly see the importance of eating healthy and delicious food in a pleasant environment in achieving happiness and well-being. Up until now, the food industry has been rather slo...

journal_title：Critical reviews in food science and nutrition

authors： Costa AI,Jongen WM

更新日期：2010-06-01 00:00:00

abstract：:With the prevalent food insecurity in Africa, there is a growing need to utilize the available crops to develop nutritious, affordable and palatable food for the populace. Millet is critical in this role, relative to its abundance in the continent and good nutritional composition. For ages, fermentation and malting ha...

journal_title：Critical reviews in food science and nutrition

authors： Adebiyi JA,Obadina AO,Adebo OA,Kayitesi E

更新日期：2018-02-11 00:00:00

abstract：:Ginger rhizome (Zingiber officinale Roscoe) is widely cultivated as a spice for its aromatic and pungent components. The essential oil and oleoresins from ginger are valuable products responsible for the characteristic flavor and pungency. Both are used in several food products such as soft beverages and also in many ...

journal_title：Critical reviews in food science and nutrition

authors： Kubra IR,Rao LJ

更新日期：2012-01-01 00:00:00

abstract：:In recent years, scientific community has been gathering increasingly more insight on the dynamics that are at play in metabolic and inflammatory disorders. These rapidly growing conditions are reaching epidemic proportions, bringing clinicians and researcher's new challenges. The specific roles and modulating propert...

journal_title：Critical reviews in food science and nutrition

authors： Almeida D,Machado D,Andrade JC,Mendo S,Gomes AM,Freitas AC

更新日期：2020-01-01 00:00:00

abstract：:Artichoke is a component of the Mediterranean diet. Therefore, the aim of this meta-analysis was to determine if artichoke extract supplementation affected human lipid parameters. The search included PubMed-Medline, Scopus, Web of Science and Google Scholar databases up to March 28, 2017, to identify RCTs investigatin...

journal_title：Critical reviews in food science and nutrition

authors： Sahebkar A,Pirro M,Banach M,Mikhailidis DP,Atkin SL,Cicero AFG

更新日期：2018-01-01 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：: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：:In Part II of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon, and lime are generally used for processing. The literature on chemical components of citrus fruit which include sugars, polysaccharides, org...

journal_title：Critical reviews in food science and nutrition

authors： Ranganna S,Govindarajan VS,Ramana KV

更新日期：1983-01-01 00:00:00

abstract：:Mung bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data are available on various properties. Data on physical, chemical, food processing, and nutritional properties were collected for whole mung bean grains and reviewed to assess the crop's potential as food and to set research priori...

journal_title：Critical reviews in food science and nutrition

authors： Dahiya PK,Linnemann AR,Van Boekel MA,Khetarpaul N,Grewal RB,Nout MJ

更新日期：2015-01-01 00:00:00

abstract：:Whereas green tea has historically been consumed in high quantities in Northeast Asia, its popularity is also increasing in many Western countries. Green tea is an abundant source of plant polyphenols exhibiting numerous effects that are potentially beneficial for human health. Accumulating evidence suggests that gree...

journal_title：Critical reviews in food science and nutrition

authors： Roh E,Kim JE,Kwon JY,Park JS,Bode AM,Dong Z,Lee KW

更新日期：2017-05-24 00:00:00

abstract：:Many countries are facing aging populations, with those over 65 years of age likely to represent the largest population over the next 10-20 years. Living longer often comes with poor health and, in particular, a decline in the immune function characterized by poor vaccine responses and increased risk of infection and ...

journal_title：Critical reviews in food science and nutrition

authors： Clements SJ,R Carding S

更新日期：2018-03-04 00:00:00

abstract：:Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human cases of campylobacteriosis recorded have revealed their poultry origins. Various control measures have been employed both at the farm and processing levels to combat with it. The antibiotic treatment, phage therapy, comp...

journal_title：Critical reviews in food science and nutrition

authors： Umaraw P,Prajapati A,Verma AK,Pathak V,Singh VP

更新日期：2017-03-04 00:00:00