Application of different nanocarriers for encapsulation of curcumin.

abstract：:Rice importance resides in its high consumption mainly in Asia and Africa and less in the EU. Several cultivars, both GM and non-GM, have established themselves in various regions depending mainly on the climatic and soil conditions. A high number of analytical, enzymic, and genomic analyses (instrumental) in conjunct...

journal_title：Critical reviews in food science and nutrition

authors： Vlachos A,Arvanitoyannis IS

更新日期：2008-06-01 00:00:00

abstract：:Obesity is associated with increased risk for chronic diseases, and affects both developed and developing nations. Yogurt is a nutrient-dense food that may benefit individuals with lactose intolerance, constipation and diarrheal diseases, hypertension, cardiovascular diseases, diabetes, and certain types of cancer. Em...

journal_title：Critical reviews in food science and nutrition

authors： Pei R,Martin DA,DiMarco DM,Bolling BW

更新日期：2017-05-24 00:00:00

abstract：BACKGROUND:Inconsistencies exist with regard to the influence of omega-3 supplementation on 25-hydroxyvitamin D (25(OH)D) levels, which could be attributed to many factors, such as the duration and dose of omega-3 supplementation, and individuals' baseline 25(OH)D levels. Therefore, to address the inconsistencies, we c...

journal_title：Critical reviews in food science and nutrition

authors： Alhabeeb H,Kord-Varkaneh H,Tan SC,Găman MA,Otayf BY,Qadri AA,Alomar O,Salem H,Al-Badawi IA,Abu-Zaid A

更新日期：2020-12-25 00:00:00

abstract：:Blood has traditionally been used as a high protein ingredient in both human food and animal feed, with resulting economic, environmental and nutritional benefits. However, potentially serious health and safety issues related to blood consumption, particularly the risk of pathogenic or harmful metabolic materials, the...

journal_title：Critical reviews in food science and nutrition

authors： Ofori JA,Hsieh YH

更新日期：2014-01-01 00:00:00

abstract：:Consumption of lactic acid bacteria (LAB) has been suggested to confer health-promoting effects on the host. However, effects of LABs have been reported to be species- and strain-specific and the mechanisms involved are subjects of discussion. Here, the possible mechanisms by which LABs induce antipathogenic, gut barr...

journal_title：Critical reviews in food science and nutrition

authors： Ren C,Faas MM,de Vos P

更新日期：2020-05-05 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：:"Functional" foods are branded foods, which claim, explicitly or implicitly, to improve health or well being. We review typical functional foods and their ingredients, efficacy, and safety. We also review regulations for health claims for foods worldwide. These regulations often allow manufacturers to imply that a foo...

journal_title：Critical reviews in food science and nutrition

authors： Katan MB,De Roos NM

更新日期：2004-01-01 00:00:00

abstract：:This paper reviews recent consumer studies evaluating comprehension of a novel form of food labeling, qualified health claims, now permitted by FDA. The joint goals of qualified health claims are to encourage firms to make accurate, science-based claims about the health benefits of their products while helping consume...

journal_title：Critical reviews in food science and nutrition

authors： Hooker NH,Teratanavat R

更新日期：2008-02-01 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：: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

authors： Kouvari M,Mamalaki E,Bathrellou E,Poulimeneas D,Yannakoulia M,Panagiotakos DB

更新日期：2020-04-20 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：:Consumption of dietary ellagitannins (ETs) has been associated with different health benefits. Nonetheless, ETs are not bioavailable as such and are metabolized in vivo. They are partially converted into ellagic acid (EA) in the upper gastrointestinal (GI) tract, but this first metabolite is also poorly bioavailable. ...

journal_title：Critical reviews in food science and nutrition

authors： Garcia-Muñoz C,Vaillant F

更新日期：2014-01-01 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：:Marine organisms are increasingly being investigated as sources of bioactive molecules with therapeutic applications as nutraceuticals and pharmaceuticals. In particular, nutraceuticals are gaining popularity worldwide owing to their therapeutic potential and incorporation in functional foods and dietary supplements. ...

journal_title：Critical reviews in food science and nutrition

authors： Suleria HA,Masci PP,Gobe GC,Osborne SA

更新日期：2017-05-24 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：: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

authors： Turchini GM,Nichols PD,Barrow C,Sinclair AJ

更新日期：2012-01-01 00:00:00

abstract：:This review presents an overview of the application of molecular dynamic simulation to study food proteins. Processing of food using thermal, chemical, radiation, electromagnetic, and mechanical techniques is subject to its macromolecular bio-components such as carbohydrates and proteins to extreme heat, ionic strengt...

journal_title：Critical reviews in food science and nutrition

authors： Singh A,Vanga SK,Orsat V,Raghavan V

更新日期：2018-01-01 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：: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：: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：:The increasing consumption of dried fruits requires further attention on the quality parameters. Drying has become necessary because most fruits are highly perishable owing to their high moisture content and the need to make them available all year round and at locations where they are not produced. In addition to pre...

journal_title：Critical reviews in food science and nutrition

authors： Omolola AO,Jideani AI,Kapila PF

更新日期：2017-01-02 00:00:00

abstract：:Proteins in solution are subject to myriad forces stemming from interactions with each other as well as with the solvent media. The role of the environmental conditions, namely pH, temperature, ionic strength remains under-estimated yet it impacts protein conformations and consequently its interaction with, and suscep...

journal_title：Critical reviews in food science and nutrition

authors： Cheison SC,Kulozik U

更新日期：2017-01-22 00:00:00

abstract：:Food safety is a great public concern, and outbreaks of food-borne illnesses can lead to disturbance to the society. Consequently, fast and nondestructive methods are required for sensing the safety situation of produce. As an emerging technology, hyperspectral imaging has been successfully employed in food safety ins...

journal_title：Critical reviews in food science and nutrition

authors： Feng YZ,Sun DW

更新日期：2012-01-01 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：: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：: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：:The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modif...

journal_title：Critical reviews in food science and nutrition

authors： Malav OP,Talukder S,Gokulakrishnan P,Chand S

更新日期：2015-01-01 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

authors： McClements DJ

更新日期：2002-09-01 00:00:00

abstract：:Artichoke is a component of the Mediterranean diet. Therefore, the aim of this meta-analysis was to determine if artichoke extract supplementation affected human lipid parameters. The search included PubMed-Medline, Scopus, Web of Science and Google Scholar databases up to March 28, 2017, to identify RCTs investigatin...

journal_title：Critical reviews in food science and nutrition

authors： Sahebkar A,Pirro M,Banach M,Mikhailidis DP,Atkin SL,Cicero AFG

更新日期：2018-01-01 00:00:00

abstract：:Mass spectrometric analysis of the stable carbon isotope composition (13C/12C or delta 13C) of bone collagen from human remains recovered at archaeological sites provides a direct chemical method for investigating dietary patterns of prehistoric human populations. This methodology is based on the facts that (1) differ...

journal_title：Critical reviews in food science and nutrition

authors： Boutton TW,Lynott MJ,Bumsted MP

更新日期：1991-01-01 00:00:00