Effects of quercetin supplementation on lipid profile: A systematic review and meta-analysis of randomized controlled trials.

abstract：:Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty, and economical foods. Previously hurdle technology, i.e., a combin...

journal_title：Critical reviews in food science and nutrition

authors： Singh S,Shalini R

更新日期：2016-01-01 00:00:00

abstract：:Breast cancer, which presents the highest global incidence of all female cancers, is caused by the interaction of genetic and environmental factors. Among the latter, diet has attracted considerable attention, as it is a modifiable risk factor and thus offers an opportunity to design preventive strategies. Nevertheles...

journal_title：Critical reviews in food science and nutrition

authors： Vera-Ramirez L,Ramirez-Tortosa MC,Sanchez-Rovira P,Ramirez-Tortosa CL,Granados-Principal S,Lorente JA,Quiles JL

更新日期：2013-01-01 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：:A large portion of global food waste is caused by microbial spoilage. The modern approach to preserve food is to apply different hurdles for microbial pathogens to overcome. These vary from thermal processes and chemical additives, to the application of irradiation and modified atmosphere packaging. Even though such p...

journal_title：Critical reviews in food science and nutrition

authors： Shwaiki LN,Arendt EK,Lynch KM

更新日期：2021-01-22 00:00:00

abstract：:Scientific reports have shown that iron deficiency is positively associated with adiposity. With the high prevalence of iron deficiency and obesity in developing countries and women being particularly affected, this review was carried out with the aim of elucidating the link between iron status and adiposity in women ...

journal_title：Critical reviews in food science and nutrition

authors： Aderibigbe OR,Pisa PT,Vorster HH,Kruger SH

更新日期：2014-01-01 00:00:00

abstract：:Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. It has attracted attention due to its biological and physicochemical properties, especially related to its effects as a natural antioxidant. Although it has no provitamin A activity, lycopen...

journal_title：Critical reviews in food science and nutrition

authors： Shi J,Le Maguer M

更新日期：2000-01-01 00:00:00

abstract：:The development of cardiometabolic diseases is related to conditions such as obesity, abdominal fat, insulin resistance, diabetes mellitus, elevated blood pressure and changes in lipid profile. The whole of Trans Fatty Acid (TFA) intake is associated with the increase of cardiometabolic risk factors. There are two mai...

journal_title：Critical reviews in food science and nutrition

authors： Verneque BJF,Machado AM,de Abreu Silva L,Lopes ACS,Duarte CK

更新日期：2020-10-21 00:00:00

abstract：:Consumer wishes have to be translated into product characteristics to implement consumer-oriented product development. Before this step can be made, insight in food-related behavior and perception of consumers is necessary to make the right, useful, and successful translation. Food choice behavior and consumers' perce...

journal_title：Critical reviews in food science and nutrition

authors： Sijtsema S,Linnemann A,van Gaasbeek T,Dagevos H,Jongen W

更新日期：2002-01-01 00:00:00

abstract：:Fermented milk is a potential source of various biologically active peptides with specific health benefits. Angiotensin converting enzyme inhibitory (ACE-I) peptides are one of the most studied bioactive peptides produced during milk fermentation. The presence of these peptides is reported in various fermented milk pr...

journal_title：Critical reviews in food science and nutrition

authors： Rai AK,Sanjukta S,Jeyaram K

更新日期：2017-09-02 00:00:00

abstract：:The demand for food and beverage markets has increased as a result of population increase and in view of health awareness. The quality of products from food processing industry has to be improved economically by incorporating greener methodologies that enhances the safety and shelf life via the enzymes application whi...

journal_title：Critical reviews in food science and nutrition

authors： Taheri-Kafrani A,Kharazmi S,Nasrollahzadeh M,Soozanipour A,Ejeian F,Etedali P,Mansouri-Tehrani HA,Razmjou A,Yek SM,Varma RS

更新日期：2020-07-25 00:00:00

abstract：:Freezing is an effective way of food preservation. However, traditional freezing methods have the disadvantages of low freezing efficiency and generation of large ice crystals, leading to possible damage of food quality. Power ultrasound assisted freezing as a novel technique can effectively reduce the adverse effects...

journal_title：Critical reviews in food science and nutrition

authors： Zhang P,Zhu Z,Sun DW

更新日期：2018-01-01 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：: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 glycemic carbohydrates we consume are currently viewed in an unfavorable light in both the consumer and medical research worlds. In significant part, these carbohydrates, mainly starch and sucrose, are looked upon negatively due to their rapid and abrupt glucose delivery to the body which causes a high glycemic re...

journal_title：Critical reviews in food science and nutrition

authors： Gangoiti J,Corwin SF,Lamothe LM,Vafiadi C,Hamaker BR,Dijkhuizen L

更新日期：2020-01-01 00:00:00

abstract：:Consumption of dietary ellagitannins (ETs) has been associated with different health benefits. Nonetheless, ETs are not bioavailable as such and are metabolized in vivo. They are partially converted into ellagic acid (EA) in the upper gastrointestinal (GI) tract, but this first metabolite is also poorly bioavailable. ...

journal_title：Critical reviews in food science and nutrition

authors： Garcia-Muñoz C,Vaillant F

更新日期：2014-01-01 00:00:00

abstract：:Fermented dairy products represent an excellent source for a wide range of probiotics with several health benefits that add to the positive value of conventional milk. Acidophilus milk is a regular milk enriched with Lactobacillus acidophilus, one of the beneficial bacterial species found in the colon, that renders th...

journal_title：Critical reviews in food science and nutrition

authors： Farag MA,El Hawary EA,Elmassry MM

更新日期：2020-01-01 00:00:00

abstract：:This review presents an overview of the application of molecular dynamic simulation to study food proteins. Processing of food using thermal, chemical, radiation, electromagnetic, and mechanical techniques is subject to its macromolecular bio-components such as carbohydrates and proteins to extreme heat, ionic strengt...

journal_title：Critical reviews in food science and nutrition

authors： Singh A,Vanga SK,Orsat V,Raghavan V

更新日期：2018-01-01 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：:Nonstarch polysaccharides (NSPs) occur naturally in many foods. The physiochemical and biological properties of these compounds correspond to dietary fiber. Nonstarch polysaccharides show various physiological effects in the small and large intestine and therefore have important health implications for humans. The rem...

journal_title：Critical reviews in food science and nutrition

authors： Kumar V,Sinha AK,Makkar HP,de Boeck G,Becker K

更新日期：2012-01-01 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：:Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition of PPO and enzymatic browning by various organic acids based on studies in model systems, critically evaluates the relevance of such ...

journal_title：Critical reviews in food science and nutrition

authors： Zhou L,Liao T,Liu W,Zou L,Liu C,Terefe NS

更新日期：2020-01-01 00:00:00

abstract：:Nanotechnology is seeing higher propensity in various industries, including food and bioactives. New nanomaterials are constantly being developed from both natural biodegradable polymers of plant and animal origins such as polysaccharides and derivatives, peptides and proteins, lipids and fats, and biocompatible synth...

journal_title：Critical reviews in food science and nutrition

authors： Kuan CY,Yee-Fung W,Yuen KH,Liong MT

更新日期：2012-01-01 00:00:00

abstract：:The therapeutic effects of carotenoids as dietary supplements to control or even treat some specific diseases including diabetic retinopathy, cardiovascular diseases, bacterial infections, as well as breast, prostate, and skin cancer are discussed in this review and also thoughts on future research for their widesprea...

journal_title：Critical reviews in food science and nutrition

authors： Maghsoudi S,Taghavi Shahraki B,Rabiee N,Fatahi Y,Bagherzadeh M,Dinarvand R,Ahmadi S,Rabiee M,Tahriri M,Hamblin MR,Tayebi L,Webster TJ

更新日期：2021-01-05 00:00:00

abstract：:The effect of gutting and ungutting on microbiological, chemical, and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of gutted and ungutt...

journal_title：Critical reviews in food science and nutrition

authors： Cakli S,Kilinc B,Cadun A,Dincer T,Tolasa S

更新日期：2006-01-01 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：: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：: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：: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：: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：: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