Lipid-lowering activity of artichoke extracts: A systematic review and meta-analysis.

abstract：:White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of perceived viscosity, astringency, hotness and bitterness is increasingly being recognized as an important component of overall white wine quality. This review summarizes the physiological basis for the perception of white wine mou...

journal_title：Critical reviews in food science and nutrition

authors： Gawel R,Smith PA,Cicerale S,Keast R

更新日期：2018-01-01 00:00:00

abstract：:Adequate hydration, as to maintain urinary volume over 2 L/day, has long been considered as the cornerstone medical prescription for preventing nephrolithiasis. However, scientific evidence about what kind of water stone formers should drink and about the effects of other beverages on urinary stone risk factors is som...

journal_title：Critical reviews in food science and nutrition

authors： Ticinesi A,Nouvenne A,Borghi L,Meschi T

更新日期：2017-03-24 00:00:00

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

authors： Efenberger-Szmechtyk M,Nowak A,Czyzowska A

更新日期：2021-01-01 00:00:00

abstract：:Previous studies reported inconsistent findings regarding the effects of magnesium supplementation on obesity measures. This study was done to quantify the effect of magnesium supplementation on body weight, Body Mass Index (BMI), Waist Circumference (WC), Body Fat (BF) percentage and Waist to Hip Ratio (WHR). Four on...

journal_title：Critical reviews in food science and nutrition

authors： Askari M,Mozaffari H,Jafari A,Ghanbari M,Darooghegi Mofrad M

更新日期：2020-07-11 00:00:00

abstract：:In the field of agricultural and food processing, high power ultrasound (HPUS) is recognized as a green, physical and non-thermal technology in improving the safety and quality of foods. The functional properties of food proteins are responsible for texture, yield and organoleptic of food products which are the theore...

journal_title：Critical reviews in food science and nutrition

authors： Kang D,Zhang W,Lorenzo JM,Chen X

更新日期：2020-05-25 00:00:00

abstract：:A highly characteristic and often undesirable flavor associated with soy protein materials largely explains the slower-than-expected progress over recent years in the development of high-protein foods based on soya. Apart from the inherent flavor of the bean, different flavors are produced on processing and on storage...

journal_title：Critical reviews in food science and nutrition

authors： MacLeod G,Ames J

更新日期：1988-01-01 00:00:00

abstract：:Dairy has been described as everything from a superfood to a poison; yet, arguments, assumptions, and data justifying these labels are not always clear. We used an issue-based information system, "dialogue mapping™," to summarize scientific points of a live panel discussion on the putative effects of dairy on cardiova...

journal_title：Critical reviews in food science and nutrition

authors： Brown AW,Kaiser KA,Keitt A,Fontaine K,Gibson M,Gower BA,Shikany JM,Vorland CJ,Beitz DC,Bier DM,Brenna JT,Jacobs DR Jr,Kris-Etherton P,Maki K,Miller M,St-Onge MP,Teran-Garcia M,Allison DB

更新日期：2021-01-01 00:00:00

abstract：:Osteoporosis is a public health concern associated with an increased risk of bone fractures and vascular calcification. Vitamin K presents unique benefits on these issues, although understudied. The two main forms of vitamin K are phylloquinone (vitamin K1) and menaquinone (vitamin K2). In this study, it was especiall...

journal_title：Critical reviews in food science and nutrition

authors： Villa JKD,Diaz MAN,Pizziolo VR,Martino HSD

更新日期：2017-12-12 00:00:00

abstract：:Consumers demand both safer and more nutritious food products exempt of non-natural origin preservatives or other food additives. In this frame, products with lower fat content and/or a higher ratio in unsaturated fatty acids, especially n-3 fatty acids, are desired because these lipids can help prevent the developmen...

journal_title：Critical reviews in food science and nutrition

authors： Bou R,Codony R,Tres A,Decker EA,Guardiola F

更新日期：2009-10-01 00:00:00

abstract：:Quality of the dietary protein in foods rather than amount of dietary protein may be of greater importance from a human health and wellness standpoint. Various systems are in place to determine the value of dietary protein. Protein digestibility-corrected amino acid score (PDCAAS) and digestible indispensable amino ac...

journal_title：Critical reviews in food science and nutrition

authors： Huang S,Wang LM,Sivendiran T,Bohrer BM

更新日期：2018-01-01 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：:Evidence for the effectiveness of the enrichment of food products with n-3 fatty acids by inclusion of either plant- or fish-derived materials in the diets of chickens, turkeys, ostriches, cows, pigs, and goats has been reviewed. Both linseed oil/meal and fish products can increase the levels of total n-3 fatty acids ...

journal_title：Critical reviews in food science and nutrition

authors： Moghadasian MH

更新日期：2008-05-01 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：: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：: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：: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：: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：:Robots and software have been significantly improving our daily lives by rendering us much convenience. And 3D printing is a typical example, for it is going to usher in a new era of localized manufacturing that is actually based on digital fabrication by layer-by-layer deposition in three-dimensional space. In terms ...

journal_title：Critical reviews in food science and nutrition

authors： Yang F,Zhang M,Bhandari B

更新日期：2017-09-22 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：:Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in th...

journal_title：Critical reviews in food science and nutrition

authors： Liang Z,Fang Z,Pai A,Luo J,Gan R,Gao Y,Lu J,Zhang P

更新日期：2020-09-03 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：: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：: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

authors： Jessica Elizabeth T,Gassara F,Kouassi AP,Brar SK,Belkacemi K

更新日期：2017-04-13 00:00:00

abstract：PURPOSE:Childhood and Adolescent overweight and obesity may be associated with psychological problems. We aimed to conduct a systematic review and summarize published articles on the association between overweight/obesity with risk of depression, anxiety, low self-esteem, and body dissatisfaction among children and ado...

journal_title：Critical reviews in food science and nutrition

authors： Moradi M,Mozaffari H,Askari M,Azadbakht L

更新日期：2020-09-28 00:00:00

abstract：:Iron deficiency is a major world health problem, that is, to a great extent, caused by poor iron absorption from the diet. Several dietary factors can influence this absorption. Absorption enhancing factors are ascorbic acid and meat, fish and poultry; inhibiting factors are plant components in vegetables, tea and cof...

journal_title：Critical reviews in food science and nutrition

authors： Zijp IM,Korver O,Tijburg LB

更新日期：2000-09-01 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：: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：: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 epidemiologic evidence for a role of antioxidants in inhibiting carcinogenesis in humans is briefly summarized. Mechanistic pathways of protection by antioxidants are illustrated with the prevailing model of gastric carcinogenesis in humans. In this model, ascorbic acid may be involved at the early stage of chroni...

journal_title：Critical reviews in food science and nutrition

authors： Correa P

更新日期：1995-01-01 00:00:00

abstract：:Scientific developments have increased awareness of possible links between diet and health within the scientific community and in the general public and have generated interest in the use of disease-related health claims on food labels. The enactment of the Nutrition, Labeling, and Education Act for the first time aut...

journal_title：Critical reviews in food science and nutrition

authors： Taylor MR

更新日期：1995-01-01 00:00:00