Amylolytic enzymes and products derived from starch: a review.

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：: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：:Non-thermal plasma (NTP) is one of the most promising minimal processing methods for the food industry. However up until recently there are limited studies which would report the application and effect of NTP on processed seafood. The objective of this review is to highlight the recent findings and advancements in the...

journal_title：Critical reviews in food science and nutrition

authors： Kulawik P,Kumar Tiwari B

更新日期：2019-01-01 00:00:00

abstract：:When consumed at sufficiently high levels, polyphenols may provide health benefits, which is linked to their antidiabetic, antiinflamatory, antimicrobial, antioxidant, antitumor, and hypolipidemic properties. Moreover, certain polyphenol combinations exhibit synergistic effects when delivered together - the combined p...

journal_title：Critical reviews in food science and nutrition

authors： Zhang L,McClements DJ,Wei Z,Wang G,Liu X,Liu F

更新日期：2020-01-01 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 quality and safety of food products are the two factors that most influence the demands made by consumers. Contractual food sterilization and preservation methods often result in unfavorable changes in functional properties of foods. High-pressure processing (HPP) (50-1000 MPa) is a non-thermal preservation techni...

journal_title：Critical reviews in food science and nutrition

authors： Ravash N,Peighambardoust SH,Soltanzadeh M,Pateiro M,Lorenzo JM

更新日期：2020-12-21 00:00:00

abstract：:Immunochemical assays are powerful bioanalytical techniques with application to several areas in food science, including food analysis, microbiology, nutrition, food safety, food quality, and process control. In principle, immunochemical techniques can be applied to the analysis of any compound, with only one specific...

journal_title：Critical reviews in food science and nutrition

authors： Gazzaz SS,Rasco BA,Dong FM

更新日期：1992-01-01 00:00:00

abstract：:Artificial neural network (ANN) is a simplified model of the biological nervous system consisting of nerve cells or neurons. The application of ANN to food process engineering is relatively novel. ANN had been employed in diverse applications like food safety and quality analyses, food image analysis, and modeling of ...

journal_title：Critical reviews in food science and nutrition

authors： Bhagya Raj GVS,Dash KK

更新日期：2020-12-17 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：: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：:Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as "sunlight" flavor, bleach the color of the wine, and/or increase browning and deplete sulfur dioxide. The changes that occur in bottled white wine exposed to li...

journal_title：Critical reviews in food science and nutrition

authors： Grant-Preece P,Barril C,Schmidtke LM,Scollary GR,Clark AC

更新日期：2017-03-04 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

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：: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：:Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition of PPO and enzymatic browning by various organic acids based on studies in model systems, critically evaluates the relevance of such ...

journal_title：Critical reviews in food science and nutrition

authors： Zhou L,Liao T,Liu W,Zou L,Liu C,Terefe NS

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：:Alginate, an algal polysaccharide, is widely used in the food industry as a stabilizer, or as a thickening or emulsifying agent. As an indigestible polysaccharide, alginate may also be viewed as a source of dietary fiber. Previous work has suggested that dietary fibres may protect against the onset and continuation of...

journal_title：Critical reviews in food science and nutrition

authors： Brownlee IA,Allen A,Pearson JP,Dettmar PW,Havler ME,Atherton MR,Onsøyen E

更新日期：2005-01-01 00:00:00

abstract：:This paper reviews recent consumer studies evaluating comprehension of a novel form of food labeling, qualified health claims, now permitted by FDA. The joint goals of qualified health claims are to encourage firms to make accurate, science-based claims about the health benefits of their products while helping consume...

journal_title：Critical reviews in food science and nutrition

authors： Hooker NH,Teratanavat R

更新日期：2008-02-01 00:00:00

abstract：:A systematic review and meta-analysis of prospective cohort studies was conducted to examine the association of potato consumption and risk of all-cause, cancer and cardiovascular mortality in adults. We searched PubMed, Scopus databases up to September 2018 for all relevant published papers. All analyses were perform...

journal_title：Critical reviews in food science and nutrition

authors： Darooghegi Mofrad M,Milajerdi A,Sheikhi A,Azadbakht L

更新日期：2020-01-01 00:00:00

abstract：:Diabetes, a metabolic syndrome of global importance has been on a progressive rise in recent years. Several pharmacological approaches have been made, which have proved effective, but with underlying side effects. Bioactive hydrolysates (BHs) and peptides (BPs) from food sources, however, have shown the relative advan...

journal_title：Critical reviews in food science and nutrition

authors： Kehinde BA,Sharma P

更新日期：2020-01-01 00:00:00

abstract：:Evidence for the effectiveness of the enrichment of food products with n-3 fatty acids by inclusion of either plant- or fish-derived materials in the diets of chickens, turkeys, ostriches, cows, pigs, and goats has been reviewed. Both linseed oil/meal and fish products can increase the levels of total n-3 fatty acids ...

journal_title：Critical reviews in food science and nutrition

authors： Moghadasian MH

更新日期：2008-05-01 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：:Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and stapl...

journal_title：Critical reviews in food science and nutrition

authors： Sharif MK,Butt MS,Anjum FM,Khan SH

更新日期：2014-01-01 00:00:00

abstract：:Ethylene is a plant hormone controlling a wide range of physiological processes in plants. During postharvest storage of fruit and vegetables ethylene can induce negative effects including senescence, over-ripening, accelerated quality loss, increased fruit pathogen susceptibility, and physiological disorders, among o...

journal_title：Critical reviews in food science and nutrition

authors： Martínez-Romero D,Bailén G,Serrano M,Guillén F,Valverde JM,Zapata P,Castillo S,Valero D

更新日期：2007-01-01 00:00:00

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：:Mung bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data are available on various properties. Data on physical, chemical, food processing, and nutritional properties were collected for whole mung bean grains and reviewed to assess the crop's potential as food and to set research priori...

journal_title：Critical reviews in food science and nutrition

authors： Dahiya PK,Linnemann AR,Van Boekel MA,Khetarpaul N,Grewal RB,Nout MJ

更新日期：2015-01-01 00:00:00

abstract：:There is a growing interest on ultrasonic processing of dairy products, especially fermented dairy products which are a basis to functional foods. The studies have shown that power ultrasound can enhance the fermentation process of lactic acid bacteria by modifying their metabolic activity while reducing fermentation ...

journal_title：Critical reviews in food science and nutrition

authors： Akdeniz V,Akalın AS

更新日期：2020-10-08 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：:The demand for food and beverage markets has increased as a result of population increase and in view of health awareness. The quality of products from food processing industry has to be improved economically by incorporating greener methodologies that enhances the safety and shelf life via the enzymes application whi...

journal_title：Critical reviews in food science and nutrition

authors： Taheri-Kafrani A,Kharazmi S,Nasrollahzadeh M,Soozanipour A,Ejeian F,Etedali P,Mansouri-Tehrani HA,Razmjou A,Yek SM,Varma RS

更新日期：2020-07-25 00:00:00

abstract：:Microwave cooking has gained considerable importance as an energy-saving, convenient, and time-saving cooking method. This article reviews the state of the art of microwave cooking and the existing publishing data on the effects of microwave cooking on nutritive values of moisture, protein, carbohydrate, lipid, minera...

journal_title：Critical reviews in food science and nutrition

authors： Cross GA,Fung DY

更新日期：1982-01-01 00:00:00