New perspectives on the regulation of iron absorption via cellular zinc concentrations in humans.

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：:Phytic acid is present in many plant systems, constituting about 1 to 5% by weight of many cereals and legumes. Concern about its presence in food arises from evidence that it decreases the bioavailability of many essential minerals by interacting with multivalent cations and/or proteins to form complexes that may be ...

journal_title：Critical reviews in food science and nutrition

authors： Cheryan M

更新日期：1980-01-01 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：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：:Diabetes, a metabolic syndrome of global importance has been on a progressive rise in recent years. Several pharmacological approaches have been made, which have proved effective, but with underlying side effects. Bioactive hydrolysates (BHs) and peptides (BPs) from food sources, however, have shown the relative advan...

journal_title：Critical reviews in food science and nutrition

authors： Kehinde BA,Sharma P

更新日期：2020-01-01 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：: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：:For clinical utility, obesity should be defined as a condition of excess adipose tissue associated with adverse health outcomes. Based on a number of criteria, body mass index (BMI) (weight/height) is the most appropriate measure for clinical assessment of adiposity in children and adolescents. However, sufficient inf...

journal_title：Critical reviews in food science and nutrition

authors： Robinson TN

更新日期：1993-01-01 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：:The impact of study design on the results of medical research has long been an area of both substantial debate and a smaller body of empirical research. Examples come from many disciplines within clinical and public health research. Among the early major contributions in the 1970s was work by Mosteller and colleagues ...

journal_title：Critical reviews in food science and nutrition

authors： Colditz GA

更新日期：2010-01-01 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：:Among alternatives that are currently under investigation to replace the use of synthetic fungicides to control postharvest diseases in fresh produce and to extend their shelf life, chitosan application has shown promising disease control, at both preharvest and postharvest stages. Chitosan shows a dual mode of action...

journal_title：Critical reviews in food science and nutrition

authors： Romanazzi G,Feliziani E,Baños SB,Sivakumar D

更新日期：2017-02-11 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：:Olive oil is the principal source of fat in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Extra-virgin olive oil contains a considerable amount of phenolic compounds, for example, hydroxytyrosol and oleuropein, that are responsible for its pecul...

journal_title：Critical reviews in food science and nutrition

authors： Visioli F,Galli C

更新日期：2002-01-01 00:00:00

abstract：:In order to determine the actual threshold level of habitual physical activity necessary to obtain protective effects against degenerative diseases, valid, reliable, nonreactive, and precise instruments are needed. Because regular, low-intensity exercise provides prophylactic effects, the ability to distinguish activi...

journal_title：Critical reviews in food science and nutrition

authors： Melanson EL Jr,Freedson PS

更新日期：1996-05-01 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：: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：: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：:Much of the present research on the physiological effects of dietary fiber and starch has been done on sources isolated from the parent material, and it is not clear whether they have the same effects if fed in the intact or whole grain. For dietary fiber, physiological effect depends on extent of fermentation in the ...

journal_title：Critical reviews in food science and nutrition

authors： Stephen AM

更新日期：1994-01-01 00:00:00

abstract：:Background: Health researchers may struggle to choose suitable validated dietary assessment tools (DATs) for their target population. The aim of this review was to identify and collate information on validated UK DATs and validation studies for inclusion on a website to support researchers to choose appropriate DATs.D...

journal_title：Critical reviews in food science and nutrition

authors： Hooson Jzh J,Hutchinson Jyh J,Warthon-Medina M,Hancock N,Greathead K,Knowles B,Vargas-Garcia E,Gibson LE,Bush LA,Margetts B,Robinson S,Ness A,Alwan NA,Wark PA,Roe M,Finglas P,Steer T,Page P,Johnson L,Roberts K,Amo

更新日期：2020-01-01 00:00:00

abstract：:Microwave heating has been applied in the drying of high-value solids as it affords a number of advantages, including shorter drying time and better product quality. Freeze-drying at cryogenic temperature and extremely low pressure provides the advantage of high product quality, but at very high capital and operating ...

journal_title：Critical reviews in food science and nutrition

authors： Fan K,Zhang M,Mujumdar AS

更新日期：2019-01-01 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：: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：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：:Artificial neural network (ANN) is a simplified model of the biological nervous system consisting of nerve cells or neurons. The application of ANN to food process engineering is relatively novel. ANN had been employed in diverse applications like food safety and quality analyses, food image analysis, and modeling of ...

journal_title：Critical reviews in food science and nutrition

authors： Bhagya Raj GVS,Dash KK

更新日期：2020-12-17 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：: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：:The processing of dry-cured ham is very complex and involves numerous biochemical reactions that are reviewed in this article. Muscle proteins undergo an intense proteolysis, resulting in a great number of small peptides and high amounts of free amino acids. The enzymes responsible of these changes are proteinases (ca...

journal_title：Critical reviews in food science and nutrition

authors： Toldrá F,Flores M

更新日期：1998-05-01 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：: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