Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review.

abstract：:Type 2 diabetes mellitus (T2DM) has become one of the most prevalent diseases on earth and several treatments have been developed. However, the current intervention approaches have not been as effective as expected. One promising supplementary strategy is the use of probiotics through direct or indirect approaches. Pr...

journal_title：Critical reviews in food science and nutrition

authors： Sun Z,Sun X,Li J,Li Z,Hu Q,Li L,Hao X,Song M,Li C

更新日期：2020-01-01 00:00:00

abstract：:Recent reports on cocoa are appealing in that a food commonly consumed for pure pleasure might also bring tangible benefits for human health. Cocoa consumption is correlated with reduced health risks of cardiovascular diseases, hypertension, atherosclerosis, and cancer, and the health-promoting effects of cocoa are me...

journal_title：Critical reviews in food science and nutrition

authors： Kim J,Kim J,Shim J,Lee CY,Lee KW,Lee HJ

更新日期：2014-01-01 00:00:00

abstract：:The recovery of high valuable compounds from food waste is becoming a tighten issue in food processing. The large amount of non-edible residues produced by food industries causes pollution, difficulties in the management, and economic loss. The waste produced during the transformation of fruits includes a huge amount ...

journal_title：Critical reviews in food science and nutrition

authors： Ferrentino G,Asaduzzaman M,Scampicchio MM

更新日期：2018-02-11 00:00:00

abstract：:Folate-binding protein (FBP) was discovered in cow's milk around 40 years ago. Bovine FBP belongs to a family of several folate-binding proteins. In milk, it is a soluble whey protein with the ability to sequester folate from blood plasma. Bovine FBP is a well-characterized protein in terms of amino acid sequence and ...

journal_title：Critical reviews in food science and nutrition

authors： Nygren-Babol L,Jägerstad M

更新日期：2012-01-01 00:00:00

abstract：:Sweet potato (Ipomoea batatas L.) is among the major food crops in the world and is cultivated in all tropical and subtropical regions particularly in Asia, Africa, and the Pacific. Asia and Africa regions account for 95% of the world's production. Among the root and tuber crops grown in the world, sweet potato ranks ...

journal_title：Critical reviews in food science and nutrition

authors： El Sheikha AF,Ray RC

更新日期：2017-02-11 00:00:00

abstract：:With the growing consumer demands for greener alternatives that do not involve toxic chemicals as well as the industry concerns of sustainable, nontoxic routes of extraction, the applications of novel extraction technologies in the food industry have been widely studied. This review discussed the novel extraction tech...

journal_title：Critical reviews in food science and nutrition

authors： Wen L,Zhang Z,Sun DW,Sivagnanam SP,Tiwari BK

更新日期：2020-01-01 00:00:00

abstract：:During radio frequency (RF) thawing-tempering (defrosting) of frozen food products, some regions, mostly along the corners and edges, heat-thaw first due to the strong interaction of electric field and evolved heating leading to temperature increase. Resulting higher power absorption along these regions, compared to t...

journal_title：Critical reviews in food science and nutrition

authors： Llave Y,Erdogdu F

更新日期：2020-09-22 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 flavor of the maternal diet is transferred to women's amniotic fluid and breast milk, so that the amniotic fluid and breast milk become natural transmitters of flavor-related information developing babies are exposed to at early stages of development. We aimed to review the available evidence regarding the impact ...

journal_title：Critical reviews in food science and nutrition

authors： Domínguez PR

更新日期：2020-04-08 00:00:00

abstract：BACKGROUND:The influence of dietary fat upon breast cancer mortality remains largely understudied despite extensive investigation into its influence upon breast cancer risk. OBJECTIVE:To conduct meta-analyses of studies to clarify the association between dietary fat and breast cancer mortality. DESIGN:MEDLINE and EMB...

journal_title：Critical reviews in food science and nutrition

authors： Brennan SF,Woodside JV,Lunny PM,Cardwell CR,Cantwell MM

更新日期：2017-07-03 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：:Alpha-linolenic acid (ALA) is the parent essential fatty acid of the omega-3 family. This family includes docosahexaenoic acid (DHA), which has been conserved in neural signaling systems in the cephalopods, fish, amphibian, reptiles, birds, mammals, primates, and humans. This extreme conservation, in spite of wide gen...

journal_title：Critical reviews in food science and nutrition

authors： Stark AH,Reifen R,Crawford MA

更新日期：2016-10-25 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：:The characteristic physical properties of food gels result from the ability of certain proteins and polysaccharides to form continuous three-dimensional molecular networks. Development of new products based on gels, and improvements to existing ones, require a basic understanding of the intermolecular forces by which ...

journal_title：Critical reviews in food science and nutrition

authors： Oakenfull D

更新日期：1987-01-01 00:00:00

abstract：BACKGROUND:Food 3 D printing is an emerging food processing technology. Due to the advantages of functionalization, customization, personalized nutrition design, simplified supply chain and broadening existing food materials, 3 D printing has been extensively studied in the food sector in the past decade. Many factors ...

journal_title：Critical reviews in food science and nutrition

authors： He C,Zhang M,Fang Z

更新日期：2020-01-01 00:00:00

abstract：:Bakery products are an important part of a balanced diet and, today, a wide variety of such products can be found on supermarket shelves. This includes unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels), sweet goods (pancakes, doughnuts, waffles and cookies) and filled goods (fruit and meat pies, sau...

journal_title：Critical reviews in food science and nutrition

authors： Smith JP,Daifas DP,El-Khoury W,Koukoutsis J,El-Khoury A

更新日期：2004-01-01 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：:This review has attempted to study the literature pertaining to peptides derived from milk proteins. Hydrolysis of milk proteins to generate peptides has been practiced for a long time and it was recognized early on in this process that the taste of hydrolyzates might hinder use of these products in food formulations....

journal_title：Critical reviews in food science and nutrition

authors： Kilara A,Panyam D

更新日期：2003-01-01 00:00:00

abstract：:Ochratoxin A (OTA) is a mycotoxin produced by two main types of fungi, Aspergillus and Penicillium species. OTA is a natural contaminant found in a large number of different matrices and is considered as a possible carcinogen for humans. Hence, low maximum permitted levels in foods have been established by competent a...

journal_title：Critical reviews in food science and nutrition

authors： Huertas-Pérez JF,Arroyo-Manzanares N,García-Campaña AM,Gámiz-Gracia L

更新日期：2017-11-02 00:00:00

abstract：:Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies i...

journal_title：Critical reviews in food science and nutrition

authors： Fan K,Zhang M

更新日期：2019-01-01 00:00:00

abstract：:Texturized Vegetable Protein (TVP), as meat analogs, has garnered attention due to the nutritional advantages it offers over conventional animal proteins. During the extrusion process of TVP, under the comprehensive effects of temperature, shear force, and pressure, complex conformational changes and molecular interac...

journal_title：Critical reviews in food science and nutrition

authors： Zhang J,Liu L,Liu H,Yoon A,Rizvi SSH,Wang Q

更新日期：2019-01-01 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：: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：: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：: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：: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：:Industrial waste management is nowadays one of the main issues for ensuring a sustainable environment. Dairy waste management in particular, is very crucial in view of the high organic matter and high nutrient levels contained in dairy effluents. Dairy waste can be effectively treated either with aerobic or anaerobic ...

journal_title：Critical reviews in food science and nutrition

authors： Arvanitoyannis IS,Giakoundis A

更新日期：2006-01-01 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：: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