Association between vitamin deficiency and metabolic disorders related to obesity.

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：: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：: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

authors： Jiménez-Avalos JA,Arrevillaga-Boni G,González-López L,García-Carvajal ZY,González-Avila M

更新日期：2021-01-01 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：: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

authors： Tundis R,Loizzo MR,Menichini F

更新日期：2014-01-01 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：:Sugar esters are non-ionic surfactants that can be synthesized in a single enzymatic reaction step using lipases. The stability and efficiency of lipases under unusual conditions and using non-conventional media can be significantly improved through immobilization and protein engineering. Also, the development of de n...

journal_title：Critical reviews in food science and nutrition

authors： Neta NS,Teixeira JA,Rodrigues LR

更新日期：2015-01-01 00:00:00

abstract：:Alliums have been grown for many centuries for their characteristic, pungent flavor and medicinal properties. The present review, which includes references published up to the middle of 1984, is primarily concerned with the chemical composition, flavor, and physiological properties of these crops, their extracts, and ...

journal_title：Critical reviews in food science and nutrition

authors： Fenwick GR,Hanley AB

更新日期：1985-01-01 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：: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 residing microbiome with its vast repertoire of genes provide distinctive properties to the host by which they can degrade and utilise nutrients that otherwise pass the gastro-intestinal tract unchanged. The polyphenols in our diet have selective growth promoting effects which is of utmost importance as the state ...

journal_title：Critical reviews in food science and nutrition

authors： Banerjee A,Dhar P

更新日期：2019-01-01 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：:The contamination of seafood with Vibrio species can have severe repercussions in the seafood industry. Vibrio species can form mature biofilms and persist on the surface of several seafoods such as crabs, oysters, mussels, and shrimp, for extended duration. Several conventional approaches have been employed to inhibi...

journal_title：Critical reviews in food science and nutrition

authors： Ashrafudoulla M,Mizan MFR,Park SH,Ha SD

更新日期：2020-05-21 00:00:00

abstract：:In recent years, scientific community has been gathering increasingly more insight on the dynamics that are at play in metabolic and inflammatory disorders. These rapidly growing conditions are reaching epidemic proportions, bringing clinicians and researcher's new challenges. The specific roles and modulating propert...

journal_title：Critical reviews in food science and nutrition

authors： Almeida D,Machado D,Andrade JC,Mendo S,Gomes AM,Freitas AC

更新日期：2020-01-01 00:00:00

abstract：:Chitin is a polysaccharide composed from N-acetyl-D-glucosamine units. It is the second most abundant biopolymer on Earth and found mainly in invertebrates, insects, marine diatoms, algae, fungi, and yeasts. Recent investigations confirm the suitability of chitin and its derivatives in chemistry, biotechnology, medici...

journal_title：Critical reviews in food science and nutrition

authors： Synowiecki J,Al-Khateeb NA

更新日期：2003-01-01 00:00:00

abstract：:Allergy to cow's milk proteins is a challenging condition in early infancy. Allergic infants may be predisposed to impairments of growth from either the disease itself or the nutritional constraints of the exclusion diet they should follow. Formulae based on extensively hydrolyzed cow's milk proteins are widely used, ...

journal_title：Critical reviews in food science and nutrition

authors： Agostoni C,Terracciano L,Varin E,Fiocchi A

更新日期：2016-01-01 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

authors： Corgneau M,Scher J,Ritie-Pertusa L,Le DTL,Petit J,Nikolova Y,Banon S,Gaiani C

更新日期：2017-10-13 00:00:00

abstract：:Mung bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data are available on various properties. Data on physical, chemical, food processing, and nutritional properties were collected for whole mung bean grains and reviewed to assess the crop's potential as food and to set research priori...

journal_title：Critical reviews in food science and nutrition

authors： Dahiya PK,Linnemann AR,Van Boekel MA,Khetarpaul N,Grewal RB,Nout MJ

更新日期：2015-01-01 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 present paper provides a review of the current knowledge relating to the health benefits of probiotics, specially focused on the effects they may have together with physical exercise on mood disorders and related chronic medical conditions.With both these conditions being a substantial contributor to the global di...

journal_title：Critical reviews in food science and nutrition

authors： Grant MC,Baker JS

更新日期：2017-12-12 00:00:00

abstract：:The role of vitamin D beyond its classical function in calcium homeostasis has been of significant interest in recent years. There has been expanding research on the pleiotropic role of vitamin D in pregnancy and the implications of its deficiency on maternal-fetal outcomes. Several studies have associated low materna...

journal_title：Critical reviews in food science and nutrition

authors： Agarwal S,Kovilam O,Agrawal DK

更新日期：2018-03-24 00:00:00

abstract：:Although nutritional supplements purported to increase muscle mass are widely available at health food stores, gyms, by mail order, and over the Internet, many of these supplements have little or no data to support their claims. This article reviews the theory and research behind popular nutritional supplements common...

journal_title：Critical reviews in food science and nutrition

authors： Clarkson PM,Rawson ES

更新日期：1999-07-01 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

authors： Schiffman SS

更新日期：1993-01-01 00:00:00

abstract：:The knowledge of the electrical properties of the materials to be processed or measured is important in the design of the equipment. Dielectric properties determine the behavior of the materials, when subjected to high frequency or microwave fields in dielectric heating processes or cooking. This article is a review o...

journal_title：Critical reviews in food science and nutrition

authors： Içier F,Baysal T

更新日期：2004-01-01 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：:Ethylene is a plant hormone controlling a wide range of physiological processes in plants. During postharvest storage of fruit and vegetables ethylene can induce negative effects including senescence, over-ripening, accelerated quality loss, increased fruit pathogen susceptibility, and physiological disorders, among o...

journal_title：Critical reviews in food science and nutrition

authors： Martínez-Romero D,Bailén G,Serrano M,Guillén F,Valverde JM,Zapata P,Castillo S,Valero D

更新日期：2007-01-01 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：:Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human cases of campylobacteriosis recorded have revealed their poultry origins. Various control measures have been employed both at the farm and processing levels to combat with it. The antibiotic treatment, phage therapy, comp...

journal_title：Critical reviews in food science and nutrition

authors： Umaraw P,Prajapati A,Verma AK,Pathak V,Singh VP

更新日期：2017-03-04 00:00:00

abstract：:Intense exercise, especially involving eccentric contractions, causes muscle damage concomitant with increased reactive oxygen species (ROS), which can lead to increased fatigue and decrements in physical performance. Additionally, inflammatory cytokines and advanced glycation end-products (AGEs) are produced as a res...

journal_title：Critical reviews in food science and nutrition

authors： Campbell MS,Carlini NA,Fleenor BS

更新日期：2020-04-22 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