Transgenic microalgae as bioreactors.

abstract：:Recent reports on cocoa are appealing in that a food commonly consumed for pure pleasure might also bring tangible benefits for human health. Cocoa consumption is correlated with reduced health risks of cardiovascular diseases, hypertension, atherosclerosis, and cancer, and the health-promoting effects of cocoa are me...

journal_title：Critical reviews in food science and nutrition

authors： Kim J,Kim J,Shim J,Lee CY,Lee KW,Lee HJ

更新日期：2014-01-01 00:00:00

abstract：:Bioactive peptides derived from food protein sources have been widely studied in the last years, and scientific researchers have been proving their role in human health, beyond their nutritional value. Several bioactivities have been attributed to these peptides, such as immunomodulatory, antimicrobial, antioxidant, a...

journal_title：Critical reviews in food science and nutrition

authors： Caetano-Silva ME,Netto FM,Bertoldo-Pacheco MT,Alegría A,Cilla A

更新日期：2020-05-06 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：: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：: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：: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：:The present paper provides a review of the current knowledge relating to the health benefits of probiotics, specially focused on the effects they may have together with physical exercise on mood disorders and related chronic medical conditions.With both these conditions being a substantial contributor to the global di...

journal_title：Critical reviews in food science and nutrition

authors： Grant MC,Baker JS

更新日期：2017-12-12 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：: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：:Biofilms are multicellular communities of microorganisms held together by a self-produced extracellular matrix, which contribute to hygiene problems in the food and medical fields. Both spoilage and pathogenic bacteria that grow in the complex structure of biofilm are more resistant to harsh environmental conditions a...

journal_title：Critical reviews in food science and nutrition

authors： Liu D,Huang Q,Gu W,Zeng XA

更新日期：2021-01-04 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：:Walnuts are among the most widely consumed commercially grown tree nuts in the world. Many health benefits have been claimed for the consumption of these, including reduced risk of cardiovascular disease, coronary heart disease, type II diabetes treatment, and prevention and treatment of certain cancers, and the lesse...

journal_title：Critical reviews in food science and nutrition

authors： Hayes D,Angove MJ,Tucci J,Dennis C

更新日期：2016-06-10 00:00:00

abstract：:The chemistry and use of lysozyme as a food preservative and a pharmaceutical are reviewed. Lysozyme inhibits the growth of deleterious organisms, thus prolonging shelf life. Chemicals used to improve the preservative effect of lysozyme and those that inhibit the enzyme are discussed, along with the stability of lysoz...

journal_title：Critical reviews in food science and nutrition

authors： Proctor VA,Cunningham FE

更新日期：1988-01-01 00:00:00

abstract：:Besides providing essential nutrients for humans, food contains bioactive compounds that exert diverse biological activities such as anti-microbial, anti-cancerogenic, anti-viral, anti-inflammatory and antioxidant. The cosmetic industry is interested in natural bioactive compounds for their use in nutricosmetic and co...

journal_title：Critical reviews in food science and nutrition

authors： Hernandez DF,Cervantes EL,Luna-Vital DA,Mojica L

更新日期：2020-08-10 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：: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：: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：: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：:The time course of the EURRECA from 2008 to 2012, overlapped considerably with the timeframe of the process undertaken by the North American Institute of Medicine (IOM) to revise dietary reference intakes for vitamin D and calcium (published November 2010). Therefore the aims of the vitamin D-related activities in EUR...

journal_title：Critical reviews in food science and nutrition

authors： Cashman KD,Kiely M

更新日期：2013-01-01 00:00:00

abstract：:Whereas green tea has historically been consumed in high quantities in Northeast Asia, its popularity is also increasing in many Western countries. Green tea is an abundant source of plant polyphenols exhibiting numerous effects that are potentially beneficial for human health. Accumulating evidence suggests that gree...

journal_title：Critical reviews in food science and nutrition

authors： Roh E,Kim JE,Kwon JY,Park JS,Bode AM,Dong Z,Lee KW

更新日期：2017-05-24 00:00:00

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：: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

abstract：:For clinical utility, obesity should be defined as a condition of excess adipose tissue associated with adverse health outcomes. Based on a number of criteria, body mass index (BMI) (weight/height) is the most appropriate measure for clinical assessment of adiposity in children and adolescents. However, sufficient inf...

journal_title：Critical reviews in food science and nutrition

authors： Robinson TN

更新日期：1993-01-01 00:00:00

abstract：:Green gram or mung bean (Vigna radiata [L.] Wilczek) is an important food legume grown under tropical and subtropical conditions. It is an excellent source of protein and is almost free from flatulence-causing factors. Because of this, green gram seeds are preferred for feeding babies and those convalescing. The seeds...

journal_title：Critical reviews in food science and nutrition

authors： Adsule RN,Kadam SS,Salunkhe DK

更新日期：1986-01-01 00:00:00

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：:An informed opinion to a hugely important question, whether the food on the Europeans' plate is safe to eat, is provided. Today, the Europeans face food-borne health risks from non-communicable diseases induced by excess body weight, outbreaks caused by pathogens, antimicrobial resistance and exposures to chemical con...

journal_title：Critical reviews in food science and nutrition

authors： Eskola M,Elliott CT,Hajšlová J,Steiner D,Krska R

更新日期：2020-01-01 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：: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：:Diabetic retinopathy is a common condition that occurs in patients with diabetes with long-standing hyperglycemia that is characterized by inappropriate angiogenesis. This pathological angiogenesis could be a sort of physiological proliferative response to injury by the endothelium. Recent studies suggested that react...

journal_title：Critical reviews in food science and nutrition

authors： Ma Q,Shen JH,Shen SR,Das UN

更新日期：2014-01-01 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