Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products.

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：:Nanotechnology is seeing higher propensity in various industries, including food and bioactives. New nanomaterials are constantly being developed from both natural biodegradable polymers of plant and animal origins such as polysaccharides and derivatives, peptides and proteins, lipids and fats, and biocompatible synth...

journal_title：Critical reviews in food science and nutrition

authors： Kuan CY,Yee-Fung W,Yuen KH,Liong MT

更新日期：2012-01-01 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：: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：:Undefined strain starters are used for the production of many traditional and artisanal cheeses. Composition of undefined starters depends on several factors, and the diversity in strains and species significantly affects cheese quality and features. Culture-dependent approaches have long been used for the microbial p...

journal_title：Critical reviews in food science and nutrition

authors： Zotta T,Ricciardi A,Condelli N,Parente E

更新日期：2021-01-18 00:00:00

abstract：:Being a transcription factor, NF-κB regulates gene expressions involving cell survival and proliferation, drug resistance, metastasis, and angiogenesis. The activation of NF-κB plays a central role in the development of inflammation and cancer. Thus, the down-regulation of NF-κB may be an exciting target in prevention...

journal_title：Critical reviews in food science and nutrition

authors： Khan H,Ullah H,Castilho PCMF,Gomila AS,D'Onofrio G,Filosa R,Wang F,Nabavi SM,Daglia M,Silva AS,Rengasamy KRR,Ou J,Zou X,Xiao J,Cao H

更新日期：2020-01-01 00:00:00

abstract：:Folate-binding protein (FBP) was discovered in cow's milk around 40 years ago. Bovine FBP belongs to a family of several folate-binding proteins. In milk, it is a soluble whey protein with the ability to sequester folate from blood plasma. Bovine FBP is a well-characterized protein in terms of amino acid sequence and ...

journal_title：Critical reviews in food science and nutrition

authors： Nygren-Babol L,Jägerstad M

更新日期：2012-01-01 00:00:00

abstract：:This review has attempted to examine information pertaining to the role of cassava (Manihot esculenta) as a major food source for a large part of the world population, particularly the countries of South America, Africa, and Asia, where it is primarily a major source of energy for 300 to 500 million people. Its cultiv...

journal_title：Critical reviews in food science and nutrition

authors： Okezie BO,Kosikowski FV

更新日期：1982-01-01 00:00:00

abstract：:Cooling and freezing are two widely used methods for food preservation. Conventional cooling and freezing techniques are usually with low efficiency and prone to damage foodstuffs. In order to increase cooling and freezing efficiencies and ensure better food quality, many efforts have been performed. As effective solu...

journal_title：Critical reviews in food science and nutrition

authors： Zhu Z,Li T,Sun DW

更新日期：2020-11-04 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：:This review has attempted to study the literature pertaining to peptides derived from milk proteins. Hydrolysis of milk proteins to generate peptides has been practiced for a long time and it was recognized early on in this process that the taste of hydrolyzates might hinder use of these products in food formulations....

journal_title：Critical reviews in food science and nutrition

authors： Kilara A,Panyam D

更新日期：2003-01-01 00:00:00

abstract：:A coevolutionary paradigm using a biocultural perspective can help to unravel the complex interactions that led to the contemporary pattern of eating. Evolutionary history helps to understand the adaptation of diet and its nutritional implications. Anatomical and behavioral changes linked to changing dietary patterns ...

journal_title：Critical reviews in food science and nutrition

authors： Armelagos GJ

更新日期：2014-01-01 00:00:00

abstract：:The microstructure of food matrixes, and specifically that of wheat-flour dough, determines mechanical behavior. Consequently, the analysis of such microstructure is both necessary and useful for understanding the physico-chemical and mechanical alterations during the production of cereal-based products such as breads...

journal_title：Critical reviews in food science and nutrition

authors： Jekle M,Becker T

更新日期：2015-01-01 00:00:00

abstract：:Most sciences and technologies related to food safety have advanced exponentially over the 40 years since passage in the U.S. of the Food Additive Amendment of 1958 to the Federal Food, Drug and Cosmetic (FD&C) Act. Effective regulatory decision making places a high premium on competent professional and administrative...

journal_title：Critical reviews in food science and nutrition

authors： Kirschman JC

更新日期：1998-08-01 00:00:00

abstract：:The processing of dry-cured ham is very complex and involves numerous biochemical reactions that are reviewed in this article. Muscle proteins undergo an intense proteolysis, resulting in a great number of small peptides and high amounts of free amino acids. The enzymes responsible of these changes are proteinases (ca...

journal_title：Critical reviews in food science and nutrition

authors： Toldrá F,Flores M

更新日期：1998-05-01 00:00:00

abstract：:Microalgae are rich source of various bioactive molecules such as carotenoids, lipids, fatty acids, hydrocarbons, proteins, carbohydrates, amino acids, etc. and in recent Years carotenoids from algae gained commercial recognition in the global market for food and cosmeceutical applications. However, the production of ...

journal_title：Critical reviews in food science and nutrition

authors： Ambati RR,Gogisetty D,Aswathanarayana RG,Ravi S,Bikkina PN,Bo L,Yuepeng S

更新日期：2019-01-01 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：:In the urinary system, urolithiasis is the third prevalent disorder which causes severe pain in individuals. Urinary stones are composed of calcium oxalate (CaOx) and calcium phosphate in approximately 80% of patients. Although various drugs and surgery operations are used to treat the disease, side effects of drugs a...

journal_title：Critical reviews in food science and nutrition

authors： Zeng X,Xi Y,Jiang W

更新日期：2019-01-01 00:00:00

abstract：:The health benefits of long-term dietary plant ingestion are well-established. However, literature on acute nutritional challenges is very limited. This study aimed to identify available evidence on transcriptomics responses to acute ingestion of plants or plant extracts and identify signature gene profiles that may s...

journal_title：Critical reviews in food science and nutrition

authors： Jamshidi N,Mantri N,Cohen MM

更新日期：2020-01-01 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：:The genetically programmed reduction in lactase activity during adulthood affects 70% of the world adult population and can cause severe digestive disorders, which are the sign of lactose intolerance. Lactose intolerance symptoms vary depending on the residual lactase activity, the small bowel transit time, and especi...

journal_title：Critical reviews in food science and nutrition

authors： Corgneau M,Scher J,Ritie-Pertusa L,Le DTL,Petit J,Nikolova Y,Banon S,Gaiani C

更新日期：2017-10-13 00:00:00

abstract：:Besides genetic and environmental factors, the breakfast meal and the frequency in which it is eaten may influence appetite control, dietary intake and composition, and chronic disease risk. Breakfast skipping may lead to up-regulation of appetite, possibly leading to weight gain over time and deleterious changes in r...

journal_title：Critical reviews in food science and nutrition

authors： Giovannini M,Agostoni C,Shamir R

更新日期：2010-02-01 00:00:00

abstract：:The glycemic carbohydrates we consume are currently viewed in an unfavorable light in both the consumer and medical research worlds. In significant part, these carbohydrates, mainly starch and sucrose, are looked upon negatively due to their rapid and abrupt glucose delivery to the body which causes a high glycemic re...

journal_title：Critical reviews in food science and nutrition

authors： Gangoiti J,Corwin SF,Lamothe LM,Vafiadi C,Hamaker BR,Dijkhuizen L

更新日期：2020-01-01 00:00:00

abstract：:Industrial waste management is nowadays one of the main issues for ensuring a sustainable environment. Dairy waste management in particular, is very crucial in view of the high organic matter and high nutrient levels contained in dairy effluents. Dairy waste can be effectively treated either with aerobic or anaerobic ...

journal_title：Critical reviews in food science and nutrition

authors： Arvanitoyannis IS,Giakoundis A

更新日期：2006-01-01 00:00:00

abstract：:Volatile organic compounds are vital to wine quality, determining their aroma and varietal characteristics. Which are present, and in what quantity, depends on the cultivar, the situation and soil of the vineyard, weather, cultivation methods, and wine-making practices. Here, we review the literature on the developmen...

journal_title：Critical reviews in food science and nutrition

authors： González-Barreiro C,Rial-Otero R,Cancho-Grande B,Simal-Gándara J

更新日期：2015-01-01 00:00:00

abstract：:Phytic acid is present in many plant systems, constituting about 1 to 5% by weight of many cereals and legumes. Concern about its presence in food arises from evidence that it decreases the bioavailability of many essential minerals by interacting with multivalent cations and/or proteins to form complexes that may be ...

journal_title：Critical reviews in food science and nutrition

authors： Cheryan M

更新日期：1980-01-01 00:00:00

abstract：:Breast cancer is the commonest form of cancer in women worldwide. It has been suggested that chronic hyperinsulinemia associated with insulin resistance plays a role in breast cancer etiology. To test the hyperinsulinemia hypothesis, a dietary pattern associated with a high glycemic index and glycemic load, both proxi...

journal_title：Critical reviews in food science and nutrition

authors： Mullie P,Koechlin A,Boniol M,Autier P,Boyle P

更新日期：2016-01-01 00:00:00

abstract：:Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies i...

journal_title：Critical reviews in food science and nutrition

authors： Fan K,Zhang M

更新日期：2019-01-01 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：:Dairy has been described as everything from a superfood to a poison; yet, arguments, assumptions, and data justifying these labels are not always clear. We used an issue-based information system, "dialogue mapping™," to summarize scientific points of a live panel discussion on the putative effects of dairy on cardiova...

journal_title：Critical reviews in food science and nutrition

authors： Brown AW,Kaiser KA,Keitt A,Fontaine K,Gibson M,Gower BA,Shikany JM,Vorland CJ,Beitz DC,Bier DM,Brenna JT,Jacobs DR Jr,Kris-Etherton P,Maki K,Miller M,St-Onge MP,Teran-Garcia M,Allison DB

更新日期：2021-01-01 00:00:00