Defining obesity in children and adolescents: clinical approaches.

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：: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：: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：: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：: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：:Hazard Analysis Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards that was developed as an effective alternative to conventional end-point analysis to control food safety. It has been described as the most effective means of controlling foodborne disease...

journal_title：Critical reviews in food science and nutrition

authors： Ropkins K,Beck AJ

更新日期：2002-03-01 00:00:00

abstract：:Type 2 diabetes mellitus (T2DM) is the most prevalent disease and becoming a serious public health threat worldwide. It is a severe endocrine metabolic disorder that has the ability to induce serious complications in all kinds of organs. Although mechanisms of anti-diabetics have been described before, we focus here o...

journal_title：Critical reviews in food science and nutrition

authors： Zhao C,Yang C,Wai STC,Zhang Y,P Portillo M,Paoli P,Wu Y,San Cheang W,Liu B,Carpéné C,Xiao J,Cao H

更新日期：2019-01-01 00:00:00

abstract：:Migraine is a common multifactorial and polygenic neurological disabling disorder characterized by a genetic background and associated to environmental, hormonal and food stimulations. A large series of evidence suggest a strong correlation between nutrition and migraine and indicates several commonly foods, food addi...

journal_title：Critical reviews in food science and nutrition

authors： De Marchis ML,Guadagni F,Silvestris E,Lovero D,Della-Morte D,Ferroni P,Barbanti P,Palmirotta R

更新日期：2019-01-01 00:00:00

abstract：:Cardiovascular disease (CVD) remains the first cause of mortality in Western countries. Among cardiometabolic risk factors, dyslipidemia, and especially high low-density lipoprotein cholesterol (LDL-C) concentrations, have been extensively linked to the development and progression of atherosclerosis and to CVD events....

journal_title：Critical reviews in food science and nutrition

authors： Gomez-Delgado F,Katsiki N,Lopez-Miranda J,Perez-Martinez P

更新日期：2020-06-09 00:00:00

abstract：:The food and health applications of bioactive peptides have grown remarkably in the past few decades. Current elucidations have shown that bioactive peptides have unique structural arrangement of amino acids, conferring distinct functionalities, and molecular affinity characteristics. However, whereas interest in the ...

journal_title：Critical reviews in food science and nutrition

authors： Acquah C,Agyei D,Obeng EM,Pan S,Tan KX,Danquah MK

更新日期：2020-01-01 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：: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：:Texturized Vegetable Protein (TVP), as meat analogs, has garnered attention due to the nutritional advantages it offers over conventional animal proteins. During the extrusion process of TVP, under the comprehensive effects of temperature, shear force, and pressure, complex conformational changes and molecular interac...

journal_title：Critical reviews in food science and nutrition

authors： Zhang J,Liu L,Liu H,Yoon A,Rizvi SSH,Wang Q

更新日期：2019-01-01 00:00:00

abstract：:Proteins are a potential source of health-promoting biomolecules with medical, nutraceutical, and food applications. Nowadays, bioactive peptides production, its isolation, characterization, and strategies for its delivery to target sites are a matter of intensive research. In vitro and in vivo studies regarding the b...

journal_title：Critical reviews in food science and nutrition

authors： Mazorra-Manzano MA,Ramírez-Suarez JC,Yada RY

更新日期：2018-01-01 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：: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：:The encapsulation by spray drying is a common method of encapsulation on the food industry. Many biopolymers are described on the literature as wall materials for this purpose. As different wall materials are applied on spray drying, it is necessary to know their physicochemical characteristics. In view of the differe...

journal_title：Critical reviews in food science and nutrition

authors： Coimbra PPS,Cardoso FSN,Gonçalves ÉCBA

更新日期：2020-07-02 00:00:00

abstract：:The presence of residues from frequent antibiotic use in animal feed can cause serious health risks by contaminating products meant for human consumption such as meat and milk. The present paper gives an overview of the electrochemical methods developed for the detection of phenicol antibiotic residues (chloramphenico...

journal_title：Critical reviews in food science and nutrition

authors： Pilehvar S,Gielkens K,Trashin SA,Dardenne F,Blust R,De Wael K

更新日期：2016-10-25 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 characteristic physical properties of food gels result from the ability of certain proteins and polysaccharides to form continuous three-dimensional molecular networks. Development of new products based on gels, and improvements to existing ones, require a basic understanding of the intermolecular forces by which ...

journal_title：Critical reviews in food science and nutrition

authors： Oakenfull D

更新日期：1987-01-01 00:00:00

abstract：:This review presents an overview of the application of molecular dynamic simulation to study food proteins. Processing of food using thermal, chemical, radiation, electromagnetic, and mechanical techniques is subject to its macromolecular bio-components such as carbohydrates and proteins to extreme heat, ionic strengt...

journal_title：Critical reviews in food science and nutrition

authors： Singh A,Vanga SK,Orsat V,Raghavan V

更新日期：2018-01-01 00:00:00

abstract：UNLABELLED:Dietary supplements are a multi-billion dollar industry in the U.S., and their use is increasing exponentially. Additionally, many foods and beverages are increasingly being fortified with single or multiple vitamins and minerals. Consequently, nutrient intakes are exceeding the safe limits established by th...

journal_title：Critical reviews in food science and nutrition

authors： Datta M,Vitolins MZ

更新日期：2016-10-02 00:00:00

abstract：:Millets, cereals and grains play an important role in providing adequate nutrition and as well shown to possess beneficial effects on lifestyle disorders. Several studies on millet seed proteins and their hydrolysates, have demonstrated their physiological role in the prevention of chronic diseases by acting on variou...

journal_title：Critical reviews in food science and nutrition

authors： Majid A,Priyadarshini C G P

更新日期：2020-01-01 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：: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

abstract：:In the field of agricultural and food processing, high power ultrasound (HPUS) is recognized as a green, physical and non-thermal technology in improving the safety and quality of foods. The functional properties of food proteins are responsible for texture, yield and organoleptic of food products which are the theore...

journal_title：Critical reviews in food science and nutrition

authors： Kang D,Zhang W,Lorenzo JM,Chen X

更新日期：2020-05-25 00:00:00

abstract：:Olive oil is the principal source of fat in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Extra-virgin olive oil contains a considerable amount of phenolic compounds, for example, hydroxytyrosol and oleuropein, that are responsible for its pecul...

journal_title：Critical reviews in food science and nutrition

authors： Visioli F,Galli C

更新日期：2002-01-01 00:00:00

abstract：:Biofilms are the universal lifestyle of bacteria enclosed in extracellular polymeric substances (EPS) on the contact surfaces of food processing facilities. The EPS-encapsulated foodborne bacterial pathogens are the main food contaminant sources, posing a serious threat to human health. The microcrystalline, sophistic...

journal_title：Critical reviews in food science and nutrition

authors： Pu H,Xu Y,Sun DW,Wei Q,Li X

更新日期：2020-09-03 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：BACKGROUND:Chemotherapy induced peripheral neuropathy [CIPN] is a common significant and debilitating side-effect resulting from the administration of neurotoxic chemotherapeutic agents. These pharmaco-chemotherapeutics can include taxanes, vinca alkaloids, platinum analogues, and others. Moderate to severe CIPN signif...

journal_title：Critical reviews in food science and nutrition

authors： Schloss J,Colosimo M,Vitetta L

更新日期：2017-04-13 00:00:00