A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors.

abstract：:Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. It has attracted attention due to its biological and physicochemical properties, especially related to its effects as a natural antioxidant. Although it has no provitamin A activity, lycopen...

journal_title：Critical reviews in food science and nutrition

authors： Shi J,Le Maguer M

更新日期：2000-01-01 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：:Evidence-based profiling of obesity and overweight in Indigenous Australian children has been poor. This study systematically reviewed evidence of the prevalence and patterns of obesity/overweight, with respect to gender, age, remoteness, and birth weight, in Indigenous Australian children, 0-18 years (PROSPERO CRD420...

journal_title：Critical reviews in food science and nutrition

authors： Dyer SM,Gomersall JS,Smithers LG,Davy C,Coleman DT,Street JM

更新日期：2017-05-03 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：:The shelf life of foods is usually limited due to the frequent contamination by pests and microorganisms. Although low risk of pathogen contamination and no growth potential compared to those in high water activity animal- or vegetal-derived products, the low-moisture food has still significantly contributed to the to...

journal_title：Critical reviews in food science and nutrition

authors： Jiang H,Gu Y,Gou M,Xia T,Wang S

更新日期：2020-01-01 00:00:00

abstract：:Technology-based dietary assessment has promising benefits on improving accuracy and reducing cost of dietary data collection. The validity of technology-based tools in children/adolescents was examined. A systematic literature search was performed to identify studies published till September 2019. In total, 26 studie...

journal_title：Critical reviews in food science and nutrition

authors： Kouvari M,Mamalaki E,Bathrellou E,Poulimeneas D,Yannakoulia M,Panagiotakos DB

更新日期：2020-04-20 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：BACKGROUND:The influence of dietary fat upon breast cancer mortality remains largely understudied despite extensive investigation into its influence upon breast cancer risk. OBJECTIVE:To conduct meta-analyses of studies to clarify the association between dietary fat and breast cancer mortality. DESIGN:MEDLINE and EMB...

journal_title：Critical reviews in food science and nutrition

authors： Brennan SF,Woodside JV,Lunny PM,Cardwell CR,Cantwell MM

更新日期：2017-07-03 00:00:00

abstract：:Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not fully understood but may be related to their chemical structure. They can cause morphological changes in microorganisms, damage ...

journal_title：Critical reviews in food science and nutrition

authors： Efenberger-Szmechtyk M,Nowak A,Czyzowska A

更新日期：2021-01-01 00:00:00

abstract：:In order to determine the actual threshold level of habitual physical activity necessary to obtain protective effects against degenerative diseases, valid, reliable, nonreactive, and precise instruments are needed. Because regular, low-intensity exercise provides prophylactic effects, the ability to distinguish activi...

journal_title：Critical reviews in food science and nutrition

authors： Melanson EL Jr,Freedson PS

更新日期：1996-05-01 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：: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：: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：: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

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 vascular endothelium that forms an interface between the blood and the surrounding tissues is continuously exposed to both physiologic and pathophysiologic stimuli. These stimuli are often mediated by nutrients that can contribute to the overall function of the endothelial cell in the regulation of vascular tone, ...

journal_title：Critical reviews in food science and nutrition

authors： Hennig B,Toborek M,Cader AA,Decker EA

更新日期：1994-01-01 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：:The polar paradox states that polar antioxidants are more active in bulk lipids than their nonpolar counterparts, whereas nonpolar antioxidants are more effective in oil-in-water emulsion than their polar homologs. However, recent results, showing that not all antioxidants behave in a manner proposed by this hypothesi...

journal_title：Critical reviews in food science and nutrition

authors： Laguerre M,Bayrasy C,Panya A,Weiss J,McClements DJ,Lecomte J,Decker EA,Villeneuve P

更新日期：2015-01-01 00:00:00

abstract：:The contamination of seafood with Vibrio species can have severe repercussions in the seafood industry. Vibrio species can form mature biofilms and persist on the surface of several seafoods such as crabs, oysters, mussels, and shrimp, for extended duration. Several conventional approaches have been employed to inhibi...

journal_title：Critical reviews in food science and nutrition

authors： Ashrafudoulla M,Mizan MFR,Park SH,Ha SD

更新日期：2020-05-21 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：:With the growing consumer demands for greener alternatives that do not involve toxic chemicals as well as the industry concerns of sustainable, nontoxic routes of extraction, the applications of novel extraction technologies in the food industry have been widely studied. This review discussed the novel extraction tech...

journal_title：Critical reviews in food science and nutrition

authors： Wen L,Zhang Z,Sun DW,Sivagnanam SP,Tiwari BK

更新日期：2020-01-01 00:00:00

abstract：:The use of pork fat is a concern for Muslims and Jews, who for religious reasons avoid consuming anything that is pig-derived. The use of bovine materials, including beef fat, is prohibited in Hinduism and may also pose a risk of carrying the infectious agent for bovine spongiform encephalopathy. Vegetable oils are so...

journal_title：Critical reviews in food science and nutrition

authors： Hsieh YP,Ofori JA

更新日期：2017-05-24 00:00:00

abstract：:Aquaculture has been globally recognized as the fastest growing food production sector which plays a major role in meeting the increasing demand for animal protein requirement. A consensus is growing that a dramatic increase in aquaculture is needed to supply future aquatic food needs. However, there are sustained pro...

journal_title：Critical reviews in food science and nutrition

authors： Aklakur M,Asharf Rather M,Kumar N

更新日期：2016-10-25 00:00:00

abstract：:Glycated lipids are formed by a Maillard reaction between the aldehyde group of a reducing sugar with the free amino group of an amino-lipid. The formation and accumulation of glycated lipids are closely related to the prognosis of diabetes, vascular disease, and cancer. However, it is not clear whether food-derived g...

journal_title：Critical reviews in food science and nutrition

authors： Han L,Lin Q,Liu G,Han D,Niu L

更新日期：2020-12-29 00:00:00

abstract：:Food safety issues associated with aquatic food products become more important with the increasing consumption and followed by its ongoing challenges. The objective of this paper is to review the food safety hazards and health risks related to aquatic food products for the Southeast Asian region. These hazards can be ...

journal_title：Critical reviews in food science and nutrition

authors： Gao P,Mohd Noor NQI,Md Shaarani S

更新日期：2020-12-28 00:00:00

abstract：:Lifestyle-related diseases constitute a major concern in the twenty-first century, with millions dying worldwide each year due to chosen lifestyles and associated complications such as obesity, type 2 diabetes, hypertension, and hypercholesterolemia. Although synthetic drugs have been shown to be quite effective in th...

journal_title：Critical reviews in food science and nutrition

authors： Singh BP,Aluko RE,Hati S,Solanki D

更新日期：2021-01-28 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：:Polyunsaturated omega-3 fatty acids (PUFAs), a functional component present in vegetable oils, are generally recognized as being beneficial to health. Omega-3 PUFAs are rich in double bonds and unsaturated in nature; this attribute makes them highly susceptible to lipid oxidation and unfit for incorporation into long ...

journal_title：Critical reviews in food science and nutrition

authors： Ruiz Ruiz JC,Ortiz Vazquez EL,Segura Campos MR

更新日期：2017-05-03 00:00:00

abstract：:Food contamination is a common phenomenon in the production, distribution and consumption of processed and agricultural commodities all over the world. Food safety is now taking the frontal stage in food production, processing and distribution. This study assessed the presence of aflatoxigenic fungi and mycotoxins in ...

journal_title：Critical reviews in food science and nutrition

authors： Ayofemi Olalekan Adeyeye S

更新日期：2020-01-01 00:00:00

abstract：:A healthy Human Gut Microbial Ecosystem (HGME) is a necessary condition for maintaining the orderly function of the whole body. Major alterations in the normal gut microbial composition, activity and functionality (dysbiosis) by an environmental or host-related disruptive event, can compromise metabolic, inflammatory,...

journal_title：Critical reviews in food science and nutrition

authors： Jiménez-Avalos JA,Arrevillaga-Boni G,González-López L,García-Carvajal ZY,González-Avila M

更新日期：2021-01-01 00:00:00