Effect of Hurdle Technology in Food Preservation: A Review.

abstract：:Vitis vinifera L. Pinot noir still wines are some of the most popular and expensive red wines in the world. Several research articles are reported in literature concerning the impacts of viticultural and enological practices, and vineyard location, on Pinot noir still wine aroma. This review summarizes the previous an...

journal_title：Critical reviews in food science and nutrition

authors： Longo R,Carew A,Sawyer S,Kemp B,Kerslake F

更新日期：2020-05-13 00:00:00

abstract：:For millennia, spices have been an integral part of human diets and commerce. Recently, the widespread recognition of diet-health linkages bolsters their dietary importance. The bioactive components present in them are of considerable significance owing to their therapeutic potential against various ailments. They pro...

journal_title：Critical reviews in food science and nutrition

authors： Butt MS,Pasha I,Sultan MT,Randhawa MA,Saeed F,Ahmed W

更新日期：2013-01-01 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：: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：: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：:Cooling and freezing are two widely used methods for food preservation. Conventional cooling and freezing techniques are usually with low efficiency and prone to damage foodstuffs. In order to increase cooling and freezing efficiencies and ensure better food quality, many efforts have been performed. As effective solu...

journal_title：Critical reviews in food science and nutrition

authors： Zhu Z,Li T,Sun DW

更新日期：2020-11-04 00:00:00

abstract：:Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as "sunlight" flavor, bleach the color of the wine, and/or increase browning and deplete sulfur dioxide. The changes that occur in bottled white wine exposed to li...

journal_title：Critical reviews in food science and nutrition

authors： Grant-Preece P,Barril C,Schmidtke LM,Scollary GR,Clark AC

更新日期：2017-03-04 00:00:00

abstract：:Beer is the most widely consumed alcoholic drink in the world, but it is not suitable for patients who suffer from celiac disease (CD) because its main ingresdients, barley or wheat, contain gluten. Approximately 1% of the world's population is affected by CD, and the development of gluten-free beer is imperative. Glu...

journal_title：Critical reviews in food science and nutrition

authors： Yang D,Gao X

更新日期：2020-12-16 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：:Polyunsaturated omega-3 fatty acids (PUFAs), a functional component present in vegetable oils, are generally recognized as being beneficial to health. Omega-3 PUFAs are rich in double bonds and unsaturated in nature; this attribute makes them highly susceptible to lipid oxidation and unfit for incorporation into long ...

journal_title：Critical reviews in food science and nutrition

authors： Ruiz Ruiz JC,Ortiz Vazquez EL,Segura Campos MR

更新日期：2017-05-03 00:00:00

abstract：:This systematic review and meta-analysis of randomized controlled trials (RCTs) was conducted to summarize the effect of resveratrol intake on weight loss. We searched the following databases until July 2018: MEDLINE, EMBASE, Web of Science and Cochrane Central Register of Controlled Trials. Data were pooled using the...

journal_title：Critical reviews in food science and nutrition

authors： Tabrizi R,Tamtaji OR,Lankarani KB,Akbari M,Dadgostar E,Dabbaghmanesh MH,Kolahdooz F,Shamshirian A,Momen-Heravi M,Asemi Z

更新日期：2020-01-01 00:00:00

abstract：:During the past few decades, food industry has explored various novel thermal and non-thermal processing technologies to minimize the associated high-quality loss involved in conventional thermal processing. Among these are the novel agitation systems that permit forced convention in canned particulate fluids to impro...

journal_title：Critical reviews in food science and nutrition

authors： Singh AP,Singh A,Ramaswamy HS

更新日期：2017-05-03 00:00:00

abstract：:Migraine is a common multifactorial and polygenic neurological disabling disorder characterized by a genetic background and associated to environmental, hormonal and food stimulations. A large series of evidence suggest a strong correlation between nutrition and migraine and indicates several commonly foods, food addi...

journal_title：Critical reviews in food science and nutrition

authors： De Marchis ML,Guadagni F,Silvestris E,Lovero D,Della-Morte D,Ferroni P,Barbanti P,Palmirotta R

更新日期：2019-01-01 00:00:00

abstract：:A coevolutionary paradigm using a biocultural perspective can help to unravel the complex interactions that led to the contemporary pattern of eating. Evolutionary history helps to understand the adaptation of diet and its nutritional implications. Anatomical and behavioral changes linked to changing dietary patterns ...

journal_title：Critical reviews in food science and nutrition

authors： Armelagos GJ

更新日期：2014-01-01 00:00:00

abstract：:The world's seafood supply and trade have increased in the last decades, as well as the potential for marketed species substitution. Currently, seafood safety and authenticity assessment have become central issues, directly related with the identification of improper labeling of processed foods. To detect and prevent ...

journal_title：Critical reviews in food science and nutrition

authors： Fernandes TJR,Amaral JS,Mafra I

更新日期：2020-08-25 00:00:00

abstract：:Volatile organic compounds are vital to wine quality, determining their aroma and varietal characteristics. Which are present, and in what quantity, depends on the cultivar, the situation and soil of the vineyard, weather, cultivation methods, and wine-making practices. Here, we review the literature on the developmen...

journal_title：Critical reviews in food science and nutrition

authors： González-Barreiro C,Rial-Otero R,Cancho-Grande B,Simal-Gándara J

更新日期：2015-01-01 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：: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：:Dairy has been described as everything from a superfood to a poison; yet, arguments, assumptions, and data justifying these labels are not always clear. We used an issue-based information system, "dialogue mapping™," to summarize scientific points of a live panel discussion on the putative effects of dairy on cardiova...

journal_title：Critical reviews in food science and nutrition

authors： Brown AW,Kaiser KA,Keitt A,Fontaine K,Gibson M,Gower BA,Shikany JM,Vorland CJ,Beitz DC,Bier DM,Brenna JT,Jacobs DR Jr,Kris-Etherton P,Maki K,Miller M,St-Onge MP,Teran-Garcia M,Allison DB

更新日期：2021-01-01 00:00:00

abstract：:White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of perceived viscosity, astringency, hotness and bitterness is increasingly being recognized as an important component of overall white wine quality. This review summarizes the physiological basis for the perception of white wine mou...

journal_title：Critical reviews in food science and nutrition

authors： Gawel R,Smith PA,Cicerale S,Keast R

更新日期：2018-01-01 00:00:00

abstract：:Increasing consumer desire for high quality ready-to-eat foods makes thermal pasteurization important to both food producers and researchers. To be in compliance with the Food Safety Modernization Act (FSMA), food companies seek regulatory and scientific guidelines to ensure that their products are safe. Clearly under...

journal_title：Critical reviews in food science and nutrition

authors： Peng J,Tang J,Barrett DM,Sablani SS,Anderson N,Powers JR

更新日期：2017-09-22 00:00:00

abstract：:Food safety is a great public concern, and outbreaks of food-borne illnesses can lead to disturbance to the society. Consequently, fast and nondestructive methods are required for sensing the safety situation of produce. As an emerging technology, hyperspectral imaging has been successfully employed in food safety ins...

journal_title：Critical reviews in food science and nutrition

authors： Feng YZ,Sun DW

更新日期：2012-01-01 00:00:00

abstract：:Use of natural additives is gaining popularity among the masses as they are becoming more conscious about their diet and health. Frozen dough products are one of the recent examples of value-added cereal products which face stability problems during extended storage periods of times. Dairy whey proteins, surfactants, ...

journal_title：Critical reviews in food science and nutrition

authors： Asghar A,Anjum FM,Allen JC

更新日期：2011-04-01 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：:Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and...

journal_title：Critical reviews in food science and nutrition

authors： Jessica Elizabeth T,Gassara F,Kouassi AP,Brar SK,Belkacemi K

更新日期：2017-04-13 00:00:00

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：:The enterosalivary nitrate-nitrite-nitric oxide (NO) pathway results in systemic generation of NO from dietary inorganic nitrate to promote vasodilation and blood pressure regulation. Commensal bacteria in the oral cavity with nitrate-reducing properties underpin the efficiency of this pathway, as they facilitate the ...

journal_title：Critical reviews in food science and nutrition

authors： Senkus KE,Crowe-White KM

更新日期：2020-01-01 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：:The brewing process differs slightly in craft breweries as compared to industrial breweries, as there are fewer control points. This affects the microbiota of the final product. Beer contains several antimicrobial properties that protect it from pathogens, such as low pH, low oxygen and high carbon dioxide content, an...

journal_title：Critical reviews in food science and nutrition

authors： Rodhouse L,Carbonero F

更新日期：2019-01-01 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