Enhancing production of microalgal biopigments through metabolic and genetic engineering.

abstract：:In recent years, neural networks have turned out as a powerful method for numerous practical applications in a wide variety of disciplines. In more practical terms neural networks are one of nonlinear statistical data modeling tools. They can be used to model complex relationships between inputs and outputs or to find...

journal_title：Critical reviews in food science and nutrition

authors： Baykal H,Yildirim HK

更新日期：2013-01-01 00:00:00

abstract：:Hyperlipidemia is one of the major risk factor for the development of cardiovascular disease. Hypolipidemic nutraceuticals and functional foods help improve serum lipid profiles as reducing total cholesterol, triglyceride, and low-density lipoprotein cholesterol, while elevating high-density lipoprotein cholesterol. T...

journal_title：Critical reviews in food science and nutrition

authors： Chen G,Wang H,Zhang X,Yang ST

更新日期：2014-01-01 00:00:00

abstract：:Curcumin is the main polyphenol of the curcuminoid class of turmeric, a well-known spice belonging to the ginger family. In addition to its common applications like coloring and antioxidant agent as food additives, it has a broad range of favorable biological functions, such as anti-inflammatory, anti-microbial, anti-...

journal_title：Critical reviews in food science and nutrition

authors： Rafiee Z,Nejatian M,Daeihamed M,Jafari SM

更新日期：2019-01-01 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 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：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

authors： Forte GC,da Silva DTR,Hennemann ML,Sarmento RA,Almeida JC,de Tarso Roth Dalcin P

更新日期：2018-07-24 00:00:00

abstract：:Millets, cereals and grains play an important role in providing adequate nutrition and as well shown to possess beneficial effects on lifestyle disorders. Several studies on millet seed proteins and their hydrolysates, have demonstrated their physiological role in the prevention of chronic diseases by acting on variou...

journal_title：Critical reviews in food science and nutrition

authors： Majid A,Priyadarshini C G P

更新日期：2020-01-01 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：: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：: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

authors： Morr CV,Ha EY

更新日期：1993-01-01 00:00:00

abstract：:The gut microbiota-derived metabolite trimethylamine N-oxide (TMAO) has been regarded as one of the potent risk factors of cardiovascular events and diabetes. However, its association with possible inflammatory mediators has not been revealed yet. In the current meta-analysis, we quantitatively summarized the results ...

journal_title：Critical reviews in food science and nutrition

authors： Farhangi MA,Vajdi M

更新日期：2020-01-01 00:00:00

abstract：:Macroalgae are the diverse group of photosynthetic algae found at the intertidal regions of oceans. Recent advances suggest that macroalgal derived glycans have tremendous potential to maintain gut microbiome and immune system. The human gut bacteria harbor unique arsenals for utilizing a variety of macroalgal glycans...

journal_title：Critical reviews in food science and nutrition

authors： Singh RP,Bhaiyya R,Khandare K,Tingirikari JMR

更新日期：2020-11-16 00:00:00

abstract：:Modification of functional properties by glycosylating with polysaccharides is an effective solution to improve the internal disadvantages of native proteins. Generally, protein glycosylation belongs to the first stage of the Maillard reaction in essence. Dry-heating, wet-heating, and their combination are the major m...

journal_title：Critical reviews in food science and nutrition

authors： Zhang Q,Li L,Lan Q,Li M,Wu D,Chen H,Liu Y,Lin D,Qin W,Zhang Z,Liu J,Yang W

更新日期：2019-01-01 00:00:00

abstract：:The various factors contributing to post harvest losses in onions and other bulb crops are briefly outlined in terms of the current storage methods. The present status of research on sprout inhibition by irradiation is reviewed in detail with respect to dose requirements, effect of time interval between harvest and ir...

journal_title：Critical reviews in food science and nutrition

authors： Thomas P

更新日期：1984-01-01 00:00:00

abstract：BACKGROUND:Toxoplasmosis is a zoonotic disease causing severe symptoms in pregnant women and immunocompromised individuals. On average, worldwide, around 30% of people are seropositive. The oral transmission route is of great significance and food, particularly meat, is an important transmission vehicle for T. gondii. ...

journal_title：Critical reviews in food science and nutrition

authors： Belluco S,Simonato G,Mancin M,Pietrobelli M,Ricci A

更新日期：2018-01-01 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：:Antimicrobial packaging is an important form of active packaging that can release antimicrobial substances for enhancing the quality and safety of food during extended storage. It is in response to consumers demand for preservative-free food as well as more natural, disposable, biodegradable, and recyclable food-packa...

journal_title：Critical reviews in food science and nutrition

authors： Jideani VA,Vogt K

更新日期：2016-06-10 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

authors： Yoon JH,Lee SY

更新日期：2018-01-01 00:00:00

abstract：:Among alternatives that are currently under investigation to replace the use of synthetic fungicides to control postharvest diseases in fresh produce and to extend their shelf life, chitosan application has shown promising disease control, at both preharvest and postharvest stages. Chitosan shows a dual mode of action...

journal_title：Critical reviews in food science and nutrition

authors： Romanazzi G,Feliziani E,Baños SB,Sivakumar D

更新日期：2017-02-11 00:00:00

abstract：BACKGROUND AND AIMS:Worldwide, cardiovascular diseases (CVDs) remains as the main cause of mortality. Observational studies supports an association between intake of tomato products or lycopene with a reduced CVDs risk. Our aim was to undertake a systematic review and meta-analysis of the evidence on the topic. METHOD...

journal_title：Critical reviews in food science and nutrition

authors： Cheng HM,Koutsidis G,Lodge JK,Ashor AW,Siervo M,Lara J

更新日期：2019-01-01 00:00:00

abstract：:Consumer wishes have to be translated into product characteristics to implement consumer-oriented product development. Before this step can be made, insight in food-related behavior and perception of consumers is necessary to make the right, useful, and successful translation. Food choice behavior and consumers' perce...

journal_title：Critical reviews in food science and nutrition

authors： Sijtsema S,Linnemann A,van Gaasbeek T,Dagevos H,Jongen W

更新日期：2002-01-01 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：: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

authors： Luvián-Morales J,Varela-Castillo FO,Flores-Cisneros L,Cetina-Pérez L,Castro-Eguiluz D

更新日期：2021-01-28 00:00:00

abstract：:The gut microbiota is a complex ecosystem consisted of trillions of microbes that have co-evolved with their host for hundreds of millions of years. During the last decade, a growing body of knowledge has suggested that there is a compelling set of connections among diet, gut microbiota and human health. Various physi...

journal_title：Critical reviews in food science and nutrition

authors： Li D,Wang P,Wang P,Hu X,Chen F

更新日期：2019-01-01 00:00:00

abstract：:Food allergens are typically proteins that are resistant to digestion, acid, and heat treatments. However, some notable exceptions exist. The amount of these proteins needed to elicit an allergic response in previously sensitized individuals is quite low (milligram amounts). The allergenicity of specific proteins deri...

journal_title：Critical reviews in food science and nutrition

authors： Taylor SL,Lehrer SB

更新日期：1996-01-01 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：: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：UNLABELLED:Dietary supplements are a multi-billion dollar industry in the U.S., and their use is increasing exponentially. Additionally, many foods and beverages are increasingly being fortified with single or multiple vitamins and minerals. Consequently, nutrient intakes are exceeding the safe limits established by th...

journal_title：Critical reviews in food science and nutrition

authors： Datta M,Vitolins MZ

更新日期：2016-10-02 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：:Vitis vinifera L. Pinot noir still wines are some of the most popular and expensive red wines in the world. Several research articles are reported in literature concerning the impacts of viticultural and enological practices, and vineyard location, on Pinot noir still wine aroma. This review summarizes the previous an...

journal_title：Critical reviews in food science and nutrition

authors： Longo R,Carew A,Sawyer S,Kemp B,Kerslake F

更新日期：2020-05-13 00:00:00