Whey protein concentrates and isolates: processing and functional properties.

abstract：:In recent years, scientific community has been gathering increasingly more insight on the dynamics that are at play in metabolic and inflammatory disorders. These rapidly growing conditions are reaching epidemic proportions, bringing clinicians and researcher's new challenges. The specific roles and modulating propert...

journal_title：Critical reviews in food science and nutrition

authors： Almeida D,Machado D,Andrade JC,Mendo S,Gomes AM,Freitas AC

更新日期：2020-01-01 00:00:00

abstract：:Food functionality can be related to nutrient and non-nutrient compounds. Some foods are fortified with various nutrients whereas others are manipulated using their physicochemical properties in order to make them "functional." Texture, color, taste, odor, and other physicochemical properties may affect the overall qu...

journal_title：Critical reviews in food science and nutrition

authors： Ortega-Rivas E

更新日期：2007-01-01 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：: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：: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：:The main reasons for food decay are oxidative reactions and bacterial growth. The food industry has tried to solve these problems either by incorporating additives into foods or by implementing different packaging techniques. However, there is a tendency to incorporate additives into packaging materials, especially th...

journal_title：Critical reviews in food science and nutrition

authors： Pérez-Santaescolástica C,Munekata PES,Feng X,Liu Y,Bastianello Campagnol PC,Lorenzo JM

更新日期：2020-11-30 00:00:00

abstract：:Globular proteins are utilized in food, pharmaceutical, and health-care products because of their unique functional attributes, for example, enzyme catalysis, ligand binding and transport, surface activity and self-association. The expression of these functional attributes in a particular product depends on the molecu...

journal_title：Critical reviews in food science and nutrition

authors： McClements DJ

更新日期：2002-09-01 00:00:00

abstract：:The knowledge of the electrical properties of the materials to be processed or measured is important in the design of the equipment. Dielectric properties determine the behavior of the materials, when subjected to high frequency or microwave fields in dielectric heating processes or cooking. This article is a review o...

journal_title：Critical reviews in food science and nutrition

authors： Içier F,Baysal T

更新日期：2004-01-01 00:00:00

abstract：:In recent years, the interest in studying modification of pectin has increased. A number of hydroxyl and carboxyl groups distributed along the backbone as well as a certain amount of neutral sugars presented as side chains make pectin capable of preparing a broad spectrum of derivatives. By forming pectin derivatives,...

journal_title：Critical reviews in food science and nutrition

authors： Chen J,Liu W,Liu CM,Li T,Liang RH,Luo SJ

更新日期：2015-01-01 00:00:00

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：: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：: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：:Phenolic lipids are multifunctional compounds which play an important biological role in the body. Their unique biologic functionality stems from their strong amphiphilic character which allows them to be incorporated in erythrocytes. Through membrane incorporation, these compounds exert their biological effects on ne...

journal_title：Critical reviews in food science and nutrition

authors： Meshginfar N,Tavakoli H,Dornan K,Hosseinian F

更新日期：2020-05-02 00:00:00

abstract：BACKGROUND:Despite growing evidence for food-based dietary patterns' potential to reduce cardiovascular disease risk, knowledge about the amounts of food associated with the greatest change in risk of specific cardiovascular outcomes and about the quality of meta-evidence is limited. Therefore, the aim of this meta-ana...

journal_title：Critical reviews in food science and nutrition

authors： Bechthold A,Boeing H,Schwedhelm C,Hoffmann G,Knüppel S,Iqbal K,De Henauw S,Michels N,Devleesschauwer B,Schlesinger S,Schwingshackl L

更新日期：2019-01-01 00:00:00

abstract：:The lay press often heralds polyphenols as panacea for all sorts of diseases. The rationale is that their antioxidant activity would prevent free radical damage to macromolecules. However, basic and clinical science is showing that the reality is much more complex than this and that several issues, notably content in ...

journal_title：Critical reviews in food science and nutrition

authors： Visioli F,De La Lastra CA,Andres-Lacueva C,Aviram M,Calhau C,Cassano A,D'Archivio M,Faria A,Favé G,Fogliano V,Llorach R,Vitaglione P,Zoratti M,Edeas M

更新日期：2011-07-01 00:00:00

abstract：:In the era of nutrition, much focus has been remunerated to functional and nutraceutical foodstuffs. The health endorsing potential of such provisions is attributed to affluent phytochemistry. These dynamic constituents have functional possessions that are imperative for cereal industry. The functional and nutraceutic...

journal_title：Critical reviews in food science and nutrition

authors： Pasha I,Saeed F,Waqas K,Anjum FM,Arshad MU

更新日期：2013-01-01 00:00:00

abstract：:Inappropriate food behavior contributes to obesity and leads to vitamin deficiency. This review discusses the nutritional status of water- and fat-soluble vitamins in obese subjects. We verified that most vitamins are deficient in obese individuals, especially the fat-soluble vitamins, folic acid, vitamin B12 and vita...

journal_title：Critical reviews in food science and nutrition

authors： Thomas-Valdés S,Tostes MDGV,Anunciação PC,da Silva BP,Sant'Ana HMP

更新日期：2017-10-13 00:00:00

abstract：:Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t. The presence of enzyme lipase in rice bran causes rapid deterioration of oil to free fatty acids and glycerol. Various stabilization techniques involv...

journal_title：Critical reviews in food science and nutrition

authors： Prakash J

更新日期：1996-07-01 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

abstract：:Scientific developments have increased awareness of possible links between diet and health within the scientific community and in the general public and have generated interest in the use of disease-related health claims on food labels. The enactment of the Nutrition, Labeling, and Education Act for the first time aut...

journal_title：Critical reviews in food science and nutrition

authors： Taylor MR

更新日期：1995-01-01 00:00:00

abstract：:Mass spectrometric analysis of the stable carbon isotope composition (13C/12C or delta 13C) of bone collagen from human remains recovered at archaeological sites provides a direct chemical method for investigating dietary patterns of prehistoric human populations. This methodology is based on the facts that (1) differ...

journal_title：Critical reviews in food science and nutrition

authors： Boutton TW,Lynott MJ,Bumsted MP

更新日期：1991-01-01 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：: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：:The generation of reactive oxygen species (ROS) and other free radicals (R) during metabolism is a necessary and normal process that ideally is compensated for by an elaborate endogenous antioxidant system. However, due to many environmental, lifestyle, and pathological situations, excess radicals can accumulate, resu...

journal_title：Critical reviews in food science and nutrition

authors： Willcox JK,Ash SL,Catignani GL

更新日期：2004-01-01 00:00:00

abstract：:This systematic review and meta-analysis of randomized controlled trials (RCTs) was conducted to summarize the effect of resveratrol intake on weight loss. We searched the following databases until July 2018: MEDLINE, EMBASE, Web of Science and Cochrane Central Register of Controlled Trials. Data were pooled using the...

journal_title：Critical reviews in food science and nutrition

authors： Tabrizi R,Tamtaji OR,Lankarani KB,Akbari M,Dadgostar E,Dabbaghmanesh MH,Kolahdooz F,Shamshirian A,Momen-Heravi M,Asemi Z

更新日期：2020-01-01 00:00:00

abstract：:The brewing process differs slightly in craft breweries as compared to industrial breweries, as there are fewer control points. This affects the microbiota of the final product. Beer contains several antimicrobial properties that protect it from pathogens, such as low pH, low oxygen and high carbon dioxide content, an...

journal_title：Critical reviews in food science and nutrition

authors： Rodhouse L,Carbonero F

更新日期：2019-01-01 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：BACKGROUND:Inconsistencies exist with regard to the influence of omega-3 supplementation on 25-hydroxyvitamin D (25(OH)D) levels, which could be attributed to many factors, such as the duration and dose of omega-3 supplementation, and individuals' baseline 25(OH)D levels. Therefore, to address the inconsistencies, we c...

journal_title：Critical reviews in food science and nutrition

authors： Alhabeeb H,Kord-Varkaneh H,Tan SC,Găman MA,Otayf BY,Qadri AA,Alomar O,Salem H,Al-Badawi IA,Abu-Zaid A

更新日期：2020-12-25 00:00:00

abstract：:The use of live probiotic bacteria as food supplement has become popular. Capability of probiotic bacteria to be kept at room temperature becomes necessary for customer's convenience and manufacturer's cost reduction. Hence, production of dried form of probiotic bacteria is important. Two common drying methods commonl...

journal_title：Critical reviews in food science and nutrition

authors： Dianawati D,Mishra V,Shah NP

更新日期：2016-07-26 00:00:00

abstract：:Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and...

journal_title：Critical reviews in food science and nutrition

authors： Jessica Elizabeth T,Gassara F,Kouassi AP,Brar SK,Belkacemi K

更新日期：2017-04-13 00:00:00