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 understanding the regulations for chilled or frozen foods is of fundamental importance to the design of thermal pasteurization processes for vegetables that meet food safety requirements. This article provides an overview of the current regulations and guidelines for pasteurization in the U.S. and in Europe for control of bacterial pathogens. Poorly understood viral pathogens, in terms of their survival in thermal treatments, are an increasing concern for both food safety regulators and scientists. New data on heat resistance of viruses in different foods are summarized. Food quality attributes are sensitive to thermal degradation. A review of thermal kinetics of inactivation of quality-related enzymes in vegetables and the effects of thermal pasteurization on vegetable quality is presented. The review also discusses shelf-life of thermally pasteurized vegetables.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Peng J,Tang J,Barrett DM,Sablani SS,Anderson N,Powers JRdoi
10.1080/10408398.2015.1082126subject
Has Abstractpub_date
2017-09-22 00:00:00pages
2970-2995issue
14eissn
1040-8398issn
1549-7852journal_volume
57pub_type
杂志文章,评审abstract::Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not fully understood but may be related to their chemical structure. They can cause morphological changes in microorganisms, damage ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2020.1722060
更新日期:2021-01-01 00:00:00
abstract::The genetically programmed reduction in lactase activity during adulthood affects 70% of the world adult population and can cause severe digestive disorders, which are the sign of lactose intolerance. Lactose intolerance symptoms vary depending on the residual lactase activity, the small bowel transit time, and especi...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,meta分析
doi:10.1080/10408398.2015.1123671
更新日期:2017-10-13 00:00:00
abstract::A healthy Human Gut Microbial Ecosystem (HGME) is a necessary condition for maintaining the orderly function of the whole body. Major alterations in the normal gut microbial composition, activity and functionality (dysbiosis) by an environmental or host-related disruptive event, can compromise metabolic, inflammatory,...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2020.1724075
更新日期:2021-01-01 00:00:00
abstract::Given that it should be aware of the nutritional benefits, resulting from the consumption of fresh fruits and vegetables consumed raw and/or minimally processed, comparing the efficacy of different individual sanitizing methods against the major food-borne pathogens localized in fresh commodities is of much importance...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2017.1354813
更新日期:2018-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408690091189275
更新日期:2000-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.635817
更新日期:2014-01-01 00:00:00
abstract::Chronic diseases are responsible for approximately 71% global deaths. These are characterized by chronic low-grade inflammation and metabolic alterations. "Functional foods" have been attributed with anti-inflammatory properties, demonstrated in cell lines and murine models; however, studies in humans are inconclusive...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2021.1875189
更新日期:2021-01-28 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
pub_type: 杂志文章,评审
doi:10.1080/10408398.2013.858235
更新日期:2017-04-13 00:00:00
abstract::Omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) are almost unanimously recognized for their health benefits, while only limited evidence of any health benefit is currently available specifically for the main precursor of these fatty acids, namely α-linolenic acid (ALA, 18:3n-3). However, both the n-3 LC-P...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.509553
更新日期:2012-01-01 00:00:00
abstract::Phenolic phytochemicals have become of interest due to their therapeutic potential, particularly with regards to their anti-cancer, anti-inflammatory, hypolipidemic, and hypoglycemic properties. An evolving area of research involving phenolics in foods and their products pertains to the functional, biological, and nut...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2017.1391169
更新日期:2018-01-01 00:00:00
abstract::Limonoids are heavily oxygenated, modified triterpenes dominant in Meliaceae and Rutaceae plant families. The term 'limonoid' is derived from limonin, which was first identified as the bitter constituent of Citrus seeds in 1841. This group of secondary metabolites exhibits a wide range of biological properties, includ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.581400
更新日期:2014-01-01 00:00:00
abstract::The encapsulation by spray drying is a common method of encapsulation on the food industry. Many biopolymers are described on the literature as wall materials for this purpose. As different wall materials are applied on spray drying, it is necessary to know their physicochemical characteristics. In view of the differe...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2020.1786354
更新日期:2020-07-02 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
pub_type: 杂志文章,meta分析
doi:10.1080/10408398.2017.1392288
更新日期:2019-01-01 00:00:00
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
pub_type: 杂志文章,评审
doi:10.1080/10408398.2012.680525
更新日期:2015-01-01 00:00:00
abstract::Microarray technology is a powerful tool for the global evaluation of gene expression profiles in tissues and for understanding many of the factors controlling the regulation of gene transcription. This technique not only provides a considerable amount of information on markers and predictive factors that may potentia...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390903044156
更新日期:2010-08-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408398.2016.1192986
更新日期:2017-12-12 00:00:00
abstract::This review analyses the potential beneficial effects of procyanidins, the main class of flavonoids, in situations in which glucose homeostasis is disrupted. Because the disruption of glucose homeostasis can occur as a result of various causes, we critically review the effects of procyanidins based on the specific ori...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.501533
更新日期:2012-01-01 00:00:00
abstract:INTRODUCTION:Obesity in asthmatic patients has important relationships with asthma control, pulmonary function, and quality of life. The objective of this study was to conduct a systematic review of the literature on the effect of diet on asthma management in adults. METHODS:We searched PubMed, Embase, and Scopus (Jan...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2017.1289893
更新日期:2018-07-24 00:00:00
abstract::By the turn of the century, there will be considerable shifts in demographics, including a massive increase in our aging population. As we plan for better nutrition in the twenty-first century, the special sensory and nutritional needs of the elderly must be taken into account. Chemosensory losses, specifically decrem...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399309527608
更新日期:1993-01-01 00:00:00
abstract::Lactobacillus sp. synthesize exopolysaccharides (EPS), including both homo- and heteropolysaccharides, which play an important role in the production of fermented foods, and especially in the dairy industry, improving the gustatory and rheological properties of the finished products. These polymers are generated by st...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2016.1187112
更新日期:2018-02-11 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
pub_type: 杂志文章
doi:10.1080/10408398.2020.1753166
更新日期:2020-04-20 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
pub_type: 杂志文章
doi:10.1080/10408398.2020.1858398
更新日期:2020-12-17 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
pub_type: 杂志文章,评审
doi:10.1080/10408699891274237
更新日期:1998-05-01 00:00:00
abstract::In the urinary system, urolithiasis is the third prevalent disorder which causes severe pain in individuals. Urinary stones are composed of calcium oxalate (CaOx) and calcium phosphate in approximately 80% of patients. Although various drugs and surgery operations are used to treat the disease, side effects of drugs a...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2018.1439880
更新日期:2019-01-01 00:00:00
abstract::Microalgae have been considered as alternative sustainable resources for high-value bioproducts such as lipids (especially triacylglycerides [TAGs]), polyunsaturated fatty acids (PUFAs), and carotenoids, due to their relatively high photosynthetic efficiency, no arable land requirement, and ease of scale-up. It is of ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2018.1455030
更新日期:2019-01-01 00:00:00
abstract::Today's ageing population is an ever-increasing, highly diverse group of people wanting to live a healthy and enjoyable life. Seniors increasingly see the importance of eating healthy and delicious food in a pleasant environment in achieving happiness and well-being. Up until now, the food industry has been rather slo...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390802544553
更新日期:2010-06-01 00:00:00
abstract::Globular proteins are utilized in food, pharmaceutical, and health-care products because of their unique functional attributes, for example, enzyme catalysis, ligand binding and transport, surface activity and self-association. The expression of these functional attributes in a particular product depends on the molecu...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/20024091054210
更新日期:2002-09-01 00:00:00
abstract::The health benefits of long-term dietary plant ingestion are well-established. However, literature on acute nutritional challenges is very limited. This study aimed to identify available evidence on transcriptomics responses to acute ingestion of plants or plant extracts and identify signature gene profiles that may s...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2019.1608154
更新日期:2020-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408398009527293
更新日期:1980-01-01 00:00:00
abstract::Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, beta-lactoglobulin (beta-Lg), alpha-lactalbumin (alpha-La), bovine serum albumin (BSA), and immunoglobulin (Ig). This knowledge has been acquired in terms of: (1) procedures for iso...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399309527643
更新日期:1993-01-01 00:00:00