The effects of resveratrol intake on weight loss: a systematic review and meta-analysis of randomized controlled trials.

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：:Beer is the most widely consumed alcoholic drink in the world, but it is not suitable for patients who suffer from celiac disease (CD) because its main ingresdients, barley or wheat, contain gluten. Approximately 1% of the world's population is affected by CD, and the development of gluten-free beer is imperative. Glu...

journal_title：Critical reviews in food science and nutrition

authors： Yang D,Gao X

更新日期：2020-12-16 00:00:00

abstract：:Cold plasma is one of the techniques used in recent years to improve the functionality and interfacial attributes of biopolymers. Employing cold plasma for the treatment and modification of biopolymers possesses several advantages including its biocompatibility, elimination of toxic solvents usage, treatment consisten...

journal_title：Critical reviews in food science and nutrition

authors： Bahrami R,Zibaei R,Hashami Z,Hasanvand S,Garavand F,Rouhi M,Jafari SM,Mohammadi R

更新日期：2020-11-19 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：:Microalgae are unicellular organisms that act as the crucial primary producers all over the world, typically found in marine and freshwater environments. Most of them can live photo-autotrophically, reproduce rapidly, and accumulate biomass in a short period efficiently. To adapt to the uninterrupted change of the env...

journal_title：Critical reviews in food science and nutrition

authors： Liang ZC,Liang MH,Jiang JG

更新日期：2020-01-01 00:00:00

abstract：:Bakery products are an important part of a balanced diet and, today, a wide variety of such products can be found on supermarket shelves. This includes unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels), sweet goods (pancakes, doughnuts, waffles and cookies) and filled goods (fruit and meat pies, sau...

journal_title：Critical reviews in food science and nutrition

authors： Smith JP,Daifas DP,El-Khoury W,Koukoutsis J,El-Khoury A

更新日期：2004-01-01 00:00:00

abstract：:Type 2 diabetes mellitus (T2DM) has become one of the most prevalent diseases on earth and several treatments have been developed. However, the current intervention approaches have not been as effective as expected. One promising supplementary strategy is the use of probiotics through direct or indirect approaches. Pr...

journal_title：Critical reviews in food science and nutrition

authors： Sun Z,Sun X,Li J,Li Z,Hu Q,Li L,Hao X,Song M,Li C

更新日期：2020-01-01 00:00:00

abstract：:The incidence of differentiated thyroid cancer has been increasing in the last decades all over the world. Such a steady growth cannot be entirely attributable to more intensive thyroid nodule screening and more sensitive diagnostic procedures. Several environmental factors have changed with sufficient rapidity in the...

journal_title：Critical reviews in food science and nutrition

authors： Barrea L,Gallo M,Ruggeri RM,Giacinto PD,Sesti F,Prinzi N,Adinolfi V,Barucca V,Renzelli V,Muscogiuri G,Colao A,Baldelli R,E.O.L.O. Group.

更新日期：2021-01-01 00:00:00

abstract：:Ochratoxin A (OTA) are synthesized mainly by different species of Aspergillus and Penicillium being its human toxicological effects reflected in different countries due to the consumption of different foods and beverages such as red, white, rose, and special wines. This review presents an overview of the direct (meteo...

journal_title：Critical reviews in food science and nutrition

authors： Blesa J,Soriano JM,Moltó JC,Mañes J

更新日期：2006-01-01 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：:Scientific reports have shown that iron deficiency is positively associated with adiposity. With the high prevalence of iron deficiency and obesity in developing countries and women being particularly affected, this review was carried out with the aim of elucidating the link between iron status and adiposity in women ...

journal_title：Critical reviews in food science and nutrition

authors： Aderibigbe OR,Pisa PT,Vorster HH,Kruger SH

更新日期：2014-01-01 00:00:00

abstract：:The versatile use of biopigments in food, feed, cosmetic, pharmaceutical and analytical industries emphasized to find different and renewable sources of biopigments. Microalgae, including cyanobacteria, are becoming a potential candidate for pigment production as these have fast-growing ability, high pigment content, ...

journal_title：Critical reviews in food science and nutrition

authors： Saini DK,Chakdar H,Pabbi S,Shukla P

更新日期：2020-01-01 00:00:00

abstract：:The effect of gutting and ungutting on microbiological, chemical, and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of gutted and ungutt...

journal_title：Critical reviews in food science and nutrition

authors： Cakli S,Kilinc B,Cadun A,Dincer T,Tolasa S

更新日期：2006-01-01 00:00:00

abstract：:Moringa oleifera Lam. is a perennial tropical deciduous tree with high economic and pharmaceutical value. As an edible plant, M. oleifera Lam. is rich in nutrients, such as proteins, amino acids, mineral elements and vitamins. Besides, it also contains an important number of bioactive phytochemicals, such as polysacch...

journal_title：Critical reviews in food science and nutrition

authors： Wang F,Bao Y,Zhang C,Zhan L,Khan W,Siddiqua S,Ahmad S,Capanoglu E,Skalicka-Woźniak K,Zou L,Simal-Gandara J,Cao H,Weng Z,Shen X,Xiao J

更新日期：2021-01-06 00:00:00

abstract：:This review provides current information on starch and its molecular composition, common and potential sources, and manufacturing processes. It also deals with the five groups of enzymes involved in the hydrolysis of starch: the endo- and exoamylases, which act primarily on the alpha-1,4 linkages; the debranching enzy...

journal_title：Critical reviews in food science and nutrition

authors： Guzmán-Maldonado H,Paredes-López O

更新日期：1995-09-01 00:00:00

abstract：:Gastric emptying refers to a process in which the stomach discharges its contents into the small intestine to further digest and absorb nutrients. Understanding the mechanisms of gastric emptying and relationships between food and individuals is of paramount importance for the design and manufacture of novel and healt...

journal_title：Critical reviews in food science and nutrition

authors： Liu W,Jin Y,Wilde PJ,Hou Y,Wang Y,Han J

更新日期：2020-06-30 00:00:00

abstract：:In recent years, the interest in studying modification of pectin has increased. A number of hydroxyl and carboxyl groups distributed along the backbone as well as a certain amount of neutral sugars presented as side chains make pectin capable of preparing a broad spectrum of derivatives. By forming pectin derivatives,...

journal_title：Critical reviews in food science and nutrition

authors： Chen J,Liu W,Liu CM,Li T,Liang RH,Luo SJ

更新日期：2015-01-01 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：:Food and feed safety risk assessment uses multi-parameter models to evaluate the likelihood of adverse events associated with exposure to hazards in human health, plant health, animal health, animal welfare, and the environment. Systematic review and meta-analysis are established methods for answering questions in hea...

journal_title：Critical reviews in food science and nutrition

authors： Aiassa E,Higgins JP,Frampton GK,Greiner M,Afonso A,Amzal B,Deeks J,Dorne JL,Glanville J,Lövei GL,Nienstedt K,O'connor AM,Pullin AS,Rajić A,Verloo D

更新日期：2015-01-01 00:00:00

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：: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：:Emulsion-based meat products play an important role in modern meat industry. Though meat batters have been prepared traditionally since long back in the history, the scientific principles and the knowhow are significantly important in the case of commercial products. In India, the market for emulsion meat products is ...

journal_title：Critical reviews in food science and nutrition

authors： Santhi D,Kalaikannan A,Sureshkumar S

更新日期：2017-07-03 00:00:00

abstract：:When consumed at sufficiently high levels, polyphenols may provide health benefits, which is linked to their antidiabetic, antiinflamatory, antimicrobial, antioxidant, antitumor, and hypolipidemic properties. Moreover, certain polyphenol combinations exhibit synergistic effects when delivered together - the combined p...

journal_title：Critical reviews in food science and nutrition

authors： Zhang L,McClements DJ,Wei Z,Wang G,Liu X,Liu F

更新日期：2020-01-01 00:00:00

abstract：:There is a growing need for accurate detection of trace-level PAHs in food products due to the numerous detrimental effects caused by their contamination (e.g., toxicity, carcinogenicity, and teratogenicity). This review aims to discuss the up-to-date knowledge on the measurement techniques available for PAHs containe...

journal_title：Critical reviews in food science and nutrition

authors： Bansal V,Kumar P,Kwon EE,Kim KH

更新日期：2017-10-13 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：:Depression is a common, recurrent, and debilitating illness that has become more prevalent over the past 100 years. This report reviews the etiology and pathophysiology of depression, and explores the role of omega 3 polyunsaturated fatty acids (n-3 PUFA) as a possible treatment. In seeking to understand depression, g...

journal_title：Critical reviews in food science and nutrition

authors： Deacon G,Kettle C,Hayes D,Dennis C,Tucci J

更新日期：2017-01-02 00:00:00

abstract：BACKGROUND:Chemotherapy induced peripheral neuropathy [CIPN] is a common significant and debilitating side-effect resulting from the administration of neurotoxic chemotherapeutic agents. These pharmaco-chemotherapeutics can include taxanes, vinca alkaloids, platinum analogues, and others. Moderate to severe CIPN signif...

journal_title：Critical reviews in food science and nutrition

authors： Schloss J,Colosimo M,Vitetta L

更新日期：2017-04-13 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：:Unsaturated lipids having various physiological roles are of significance in biochemistry, nutrition, medicine, and food. However, the susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different...

journal_title：Critical reviews in food science and nutrition

authors： Sun YE,Wang WD,Chen HW,Li C

更新日期：2011-05-01 00:00:00

abstract：:During frying, the degradation of oil produces harmful compounds. Improper monitoring of oil-discard times in restaurants either risks the public health or causes financial losses to industries. Measuring the oil quality is a complex problem and an online sensor is needed. The process of frying reviewed includes moist...

journal_title：Critical reviews in food science and nutrition

authors： Paul S,Mittal GS

更新日期：1997-11-01 00:00:00