3D printing of food: pretreatment and post-treatment of materials.

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：: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：: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：: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：: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：:Alpha-linolenic acid (ALA) is the parent essential fatty acid of the omega-3 family. This family includes docosahexaenoic acid (DHA), which has been conserved in neural signaling systems in the cephalopods, fish, amphibian, reptiles, birds, mammals, primates, and humans. This extreme conservation, in spite of wide gen...

journal_title：Critical reviews in food science and nutrition

authors： Stark AH,Reifen R,Crawford MA

更新日期：2016-10-25 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：: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：: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：: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：:Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and stapl...

journal_title：Critical reviews in food science and nutrition

authors： Sharif MK,Butt MS,Anjum FM,Khan SH

更新日期：2014-01-01 00:00:00

abstract：:Soyabean contains about 48 to 50% proteins. Among these, storage proteins are predominant. 7S and 11S globulins are two storage proteins that constitute 80% of the total protein content in soyabean. Moreover, there are other less abundant storage proteins such as 2S, 9S, and 15S globulins. In addition to globulins, en...

journal_title：Critical reviews in food science and nutrition

authors： García MC,Torre M,Marina ML,Laborda F

更新日期：1997-06-01 00:00:00

abstract：:During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their potential benefits for human health over and above their basic nutritional value. Tomato is the second most important vegetable crop in the world. The amount of the...

journal_title：Critical reviews in food science and nutrition

authors： Viuda-Martos M,Sanchez-Zapata E,Sayas-Barberá E,Sendra E,Pérez-Álvarez JA,Fernández-López J

更新日期：2014-01-01 00:00:00

abstract：:Obesity is considered a major public health concern throughout the world among children, adolescents, as well as adults and several therapeutic, preventive and dietary interventions are available. In addition to life style changes and medical interventions, significant milestones have been achieved in the past decades...

journal_title：Critical reviews in food science and nutrition

authors： Bhat ZF,Morton JD,Mason S,Bekhit AEA,Bhat HF

更新日期：2019-01-01 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：:Dementia represents a key impending global health challenge. The aim of this systematic review was to evaluate the current evidence on nutritional interventions for the prevention of dementia in developing economies in East-Asia. Four comprehensive databases were searched from inception until January 2020: MEDLINE, Em...

journal_title：Critical reviews in food science and nutrition

authors： McGrattan A,van Aller C,Narytnyk A,Reidpath D,Keage H,Mohan D,Su TT,Stephan B,Robinson L,Siervo M

更新日期：2020-12-18 00:00:00

abstract：:High pressure carbon dioxide (HPCD) is an effective non-thermal processing technique for inactivating deleterious enzymes in liquid and solid food systems. This processing method avoids high temperatures and exerts a minimal impact on the nutritional and sensory properties of foods, but extends shelf life by inhibitin...

journal_title：Critical reviews in food science and nutrition

authors： Hu W,Zhou L,Xu Z,Zhang Y,Liao X

更新日期：2013-01-01 00:00:00

abstract：:Lactobacillus sp. synthesize exopolysaccharides (EPS), including both homo- and heteropolysaccharides, which play an important role in the production of fermented foods, and especially in the dairy industry, improving the gustatory and rheological properties of the finished products. These polymers are generated by st...

journal_title：Critical reviews in food science and nutrition

authors： Oleksy M,Klewicka E

更新日期：2018-02-11 00:00:00

abstract：:General cheese manufacturing involves high temperatures, fermentation and ripening steps that function as hurdles to microbial growth. On the other hand, the application of several different formulations and manufacturing techniques may create a bacterial protective environment. In cheese, the persistent behavior of S...

journal_title：Critical reviews in food science and nutrition

authors： Dos Santos Rosario AIL,da Silva Mutz Y,Castro VS,da Silva MCA,Conte-Junior CA,da Costa MP

更新日期：2020-06-10 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：: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：: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：: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：:Chickpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals, particularly to the populations of developing nations. India contributes over 75% of the chickpea production in the world where it is mostly consumed as dhal, whole seeds, and several types of traditional, fermented, de...

journal_title：Critical reviews in food science and nutrition

authors： Chavan JK,Kadam SS,Salunkhe DK

更新日期：1986-01-01 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：: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：:Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with particular use in the gluten free market. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this parti...

journal_title：Critical reviews in food science and nutrition

authors： Starowicz M,Koutsidis G,Zieliński H

更新日期：2018-07-24 00:00:00

abstract：:The diet polyphenols are a secondary metabolites of plants able to act on inflammation process. Their anti-inflammatory activity is articulated through several mechanisms that are related to their antioxidative and radical scavengers properties. Our work is focused on a novel approach to inflammatory disease managemen...

journal_title：Critical reviews in food science and nutrition

authors： Crascì L,Lauro MR,Puglisi G,Panico A

更新日期：2018-04-13 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：:There is a neoteric and rising demand for nutritional and functional foods which behooves food processors to adopt processing techniques with optimal conservation of bioactive components in foods and with minimal pernicious impacts on the environment. Ultrasonication, a mechanochemical technique has proven to be an ef...

journal_title：Critical reviews in food science and nutrition

authors： Kehinde BA,Sharma P,Kaur S

更新日期：2021-01-01 00:00:00