(Electro)Sensing of Phenicol Antibiotics-A Review.

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：:Unsaturated lipids having various physiological roles are of significance in biochemistry, nutrition, medicine, and food. However, the susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different...

journal_title：Critical reviews in food science and nutrition

authors： Sun YE,Wang WD,Chen HW,Li C

更新日期：2011-05-01 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：:Atomic force microscopy (AFM) generates information on topography, adhesion, and elasticity of sample surface by touching with a tip. Under suitable experimental settings, AFM can image biopolymers of few nanometers. Starch is a major food and industrial component. AFM has been used to probe the morphology, properties...

journal_title：Critical reviews in food science and nutrition

authors： Zhu F

更新日期：2017-09-22 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：: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：:Conjugated linoleic acid (CLA) has drawn significant attention in the last two decades for its variety of biologically beneficial effects. CLA reduces body fat, cardiovascular diseases and cancer, and modulates immune and inflammatory responses as well as improves bone mass. It has been suggested that the overall effe...

journal_title：Critical reviews in food science and nutrition

authors： Dilzer A,Park Y

更新日期：2012-01-01 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：: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：:Worldwide obesity and related comorbidities are increasing, but identifying new therapeutic targets remains a challenge. A plethora of microarray studies in diet-induced obesity models has provided large datasets of obesity associated genes. In this review, we describe an approach to examine the underlying molecular n...

journal_title：Critical reviews in food science and nutrition

authors： Kim E,Kim EJ,Seo SW,Hur CG,McGregor RA,Choi MS

更新日期：2014-01-01 00:00:00

abstract：BACKGROUND:Inconsistencies exist with regard to the influence of omega-3 supplementation on 25-hydroxyvitamin D (25(OH)D) levels, which could be attributed to many factors, such as the duration and dose of omega-3 supplementation, and individuals' baseline 25(OH)D levels. Therefore, to address the inconsistencies, we c...

journal_title：Critical reviews in food science and nutrition

authors： Alhabeeb H,Kord-Varkaneh H,Tan SC,Găman MA,Otayf BY,Qadri AA,Alomar O,Salem H,Al-Badawi IA,Abu-Zaid A

更新日期：2020-12-25 00:00:00

abstract：:With the increasing demand for natural products by the consumer in the marketplace it is necessary to see a proportional increase in behind-the-scenes science to ensure that the ideology of safety and honesty, that is justifiably expected by the wider public, is adequately satisfied. It is of essence to have a fair ye...

journal_title：Critical reviews in food science and nutrition

authors： Sadgrove NJ

更新日期：2021-01-22 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 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：:Most sciences and technologies related to food safety have advanced exponentially over the 40 years since passage in the U.S. of the Food Additive Amendment of 1958 to the Federal Food, Drug and Cosmetic (FD&C) Act. Effective regulatory decision making places a high premium on competent professional and administrative...

journal_title：Critical reviews in food science and nutrition

authors： Kirschman JC

更新日期：1998-08-01 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：:The growing interest in the substitution of synthetic food antioxidants by natural ones has fostered research in identifying new low-cost antioxidants having commercial potential. Fruits such as mango, banana, and those belonging to the citrus family leave behind a substantial amount of residues in the form of peels, ...

journal_title：Critical reviews in food science and nutrition

authors： Babbar N,Oberoi HS,Sandhu SK

更新日期：2015-01-01 00:00:00

abstract：:The use of pork fat is a concern for Muslims and Jews, who for religious reasons avoid consuming anything that is pig-derived. The use of bovine materials, including beef fat, is prohibited in Hinduism and may also pose a risk of carrying the infectious agent for bovine spongiform encephalopathy. Vegetable oils are so...

journal_title：Critical reviews in food science and nutrition

authors： Hsieh YP,Ofori JA

更新日期：2017-05-24 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：BACKGROUND:Chemotherapy induced peripheral neuropathy [CIPN] is a common significant and debilitating side-effect resulting from the administration of neurotoxic chemotherapeutic agents. These pharmaco-chemotherapeutics can include taxanes, vinca alkaloids, platinum analogues, and others. Moderate to severe CIPN signif...

journal_title：Critical reviews in food science and nutrition

authors： Schloss J,Colosimo M,Vitetta L

更新日期：2017-04-13 00:00:00

abstract：:Nationally representative health examination surveys have collected anthropometric measurements on children and adolescents in the U.S. These data may serve as very crude indicators of total fat or fat-free body mass, but do not yield information on body composition per se. Attempts to accurately describe trends in ob...

journal_title：Critical reviews in food science and nutrition

authors： Kuczmarski RJ

更新日期：1993-01-01 00:00:00

abstract：:Millets, cereals and grains play an important role in providing adequate nutrition and as well shown to possess beneficial effects on lifestyle disorders. Several studies on millet seed proteins and their hydrolysates, have demonstrated their physiological role in the prevention of chronic diseases by acting on variou...

journal_title：Critical reviews in food science and nutrition

authors： Majid A,Priyadarshini C G P

更新日期：2020-01-01 00:00:00

abstract：:The number of data sets available in literature regarding inactivation kinetic of microorganisms at low temperature, demonstrate an increasing attention to new technologies for food preservation at ambient temperature. Nevertheless, no reliable modeling, capable to describe complex inactivation curves, such as the one...

journal_title：Critical reviews in food science and nutrition

authors： Mantoan D,Spilimbergo S

更新日期：2011-01-01 00:00:00

abstract：:The chemistry and use of lysozyme as a food preservative and a pharmaceutical are reviewed. Lysozyme inhibits the growth of deleterious organisms, thus prolonging shelf life. Chemicals used to improve the preservative effect of lysozyme and those that inhibit the enzyme are discussed, along with the stability of lysoz...

journal_title：Critical reviews in food science and nutrition

authors： Proctor VA,Cunningham FE

更新日期：1988-01-01 00:00:00

abstract：:Inappropriate food behavior contributes to obesity and leads to vitamin deficiency. This review discusses the nutritional status of water- and fat-soluble vitamins in obese subjects. We verified that most vitamins are deficient in obese individuals, especially the fat-soluble vitamins, folic acid, vitamin B12 and vita...

journal_title：Critical reviews in food science and nutrition

authors： Thomas-Valdés S,Tostes MDGV,Anunciação PC,da Silva BP,Sant'Ana HMP

更新日期：2017-10-13 00:00:00

abstract：:Hyperlipidemia is one of the major risk factor for the development of cardiovascular disease. Hypolipidemic nutraceuticals and functional foods help improve serum lipid profiles as reducing total cholesterol, triglyceride, and low-density lipoprotein cholesterol, while elevating high-density lipoprotein cholesterol. T...

journal_title：Critical reviews in food science and nutrition

authors： Chen G,Wang H,Zhang X,Yang ST

更新日期：2014-01-01 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：:The lay press often heralds polyphenols as panacea for all sorts of diseases. The rationale is that their antioxidant activity would prevent free radical damage to macromolecules. However, basic and clinical science is showing that the reality is much more complex than this and that several issues, notably content in ...

journal_title：Critical reviews in food science and nutrition

authors： Visioli F,De La Lastra CA,Andres-Lacueva C,Aviram M,Calhau C,Cassano A,D'Archivio M,Faria A,Favé G,Fogliano V,Llorach R,Vitaglione P,Zoratti M,Edeas M

更新日期：2011-07-01 00:00:00

abstract：:Storage proteins of soybean mostly consist of globulins, which are classified according to their sedimentation coefficient. Among 4 major types: 2S, 7S, 11S, and 15S of globulins, 7S and 11S constitute major fraction. The 11S fraction consists only of glycinin and 7S fraction majorly consists of β-conglycinin, small a...

journal_title：Critical reviews in food science and nutrition

authors： Singh A,Meena M,Kumar D,Dubey AK,Hassan MI

更新日期：2015-01-01 00:00:00

abstract：:Technology-based dietary assessment has promising benefits on improving accuracy and reducing cost of dietary data collection. The validity of technology-based tools in children/adolescents was examined. A systematic literature search was performed to identify studies published till September 2019. In total, 26 studie...

journal_title：Critical reviews in food science and nutrition

authors： Kouvari M,Mamalaki E,Bathrellou E,Poulimeneas D,Yannakoulia M,Panagiotakos DB

更新日期：2020-04-20 00:00:00