Principles and characteristics of food allergens.

abstract：:Besides providing essential nutrients for humans, food contains bioactive compounds that exert diverse biological activities such as anti-microbial, anti-cancerogenic, anti-viral, anti-inflammatory and antioxidant. The cosmetic industry is interested in natural bioactive compounds for their use in nutricosmetic and co...

journal_title：Critical reviews in food science and nutrition

authors： Hernandez DF,Cervantes EL,Luna-Vital DA,Mojica L

更新日期：2020-08-10 00:00:00

abstract：:Fishery products are delicious, nutritional and healthy foods, and their popularity in today's market is growing. With the changes in consumer consumption expectations as well as the development of reliable cold-chains, fresh preprocessed fishery products such as fillets are more popular with consumers and producers b...

journal_title：Critical reviews in food science and nutrition

authors： Yu D,Wu L,Regenstein JM,Jiang Q,Yang F,Xu Y,Xia W

更新日期：2020-01-01 00:00:00

abstract：:Polyphenols are the most abundant phytochemicals in fruits, vegetables, and plant-derived beverages. Recent findings suggest that polyphenols display the ability to reverse adverse epigenetic regulation involved in pathological conditions, such as obesity, metabolic disorder, cardiovascular and neurodegenerative disea...

journal_title：Critical reviews in food science and nutrition

authors： Russo GL,Vastolo V,Ciccarelli M,Albano L,Macchia PE,Ungaro P

更新日期：2017-08-13 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：: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：:Whereas green tea has historically been consumed in high quantities in Northeast Asia, its popularity is also increasing in many Western countries. Green tea is an abundant source of plant polyphenols exhibiting numerous effects that are potentially beneficial for human health. Accumulating evidence suggests that gree...

journal_title：Critical reviews in food science and nutrition

authors： Roh E,Kim JE,Kwon JY,Park JS,Bode AM,Dong Z,Lee KW

更新日期：2017-05-24 00:00:00

abstract：:Omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) are almost unanimously recognized for their health benefits, while only limited evidence of any health benefit is currently available specifically for the main precursor of these fatty acids, namely α-linolenic acid (ALA, 18:3n-3). However, both the n-3 LC-P...

journal_title：Critical reviews in food science and nutrition

authors： Turchini GM,Nichols PD,Barrow C,Sinclair AJ

更新日期：2012-01-01 00:00:00

abstract：:Artichoke is a component of the Mediterranean diet. Therefore, the aim of this meta-analysis was to determine if artichoke extract supplementation affected human lipid parameters. The search included PubMed-Medline, Scopus, Web of Science and Google Scholar databases up to March 28, 2017, to identify RCTs investigatin...

journal_title：Critical reviews in food science and nutrition

authors： Sahebkar A,Pirro M,Banach M,Mikhailidis DP,Atkin SL,Cicero AFG

更新日期：2018-01-01 00:00:00

abstract：:Preventing food from fungal infestation has become a cause of great concern as food safety is of particular importance to public health globally. Recently International Agency for Research on Cancer (IARC) and the World Health Organization (WHO) in its 2016 press release has urged to take action against widespread myc...

journal_title：Critical reviews in food science and nutrition

authors： Mishra S,Srivastava S,Dewangan J,Divakar A,Kumar Rath S

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：: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：: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：:The number of data sets available in literature regarding inactivation kinetic of microorganisms at low temperature, demonstrate an increasing attention to new technologies for food preservation at ambient temperature. Nevertheless, no reliable modeling, capable to describe complex inactivation curves, such as the one...

journal_title：Critical reviews in food science and nutrition

authors： Mantoan D,Spilimbergo S

更新日期：2011-01-01 00:00:00

abstract：:Microwave heating has been applied in the drying of high-value solids as it affords a number of advantages, including shorter drying time and better product quality. Freeze-drying at cryogenic temperature and extremely low pressure provides the advantage of high product quality, but at very high capital and operating ...

journal_title：Critical reviews in food science and nutrition

authors： Fan K,Zhang M,Mujumdar AS

更新日期：2019-01-01 00:00:00

abstract：:High pressure processing is a promising non-thermal technology for the development of fresh-like, shelf-stable foods. The effect of high pressure on starch has been explored by many researchers using a wide range of techniques. In general, heat and pressure have similar effects: if sufficiently high, they both induce ...

journal_title：Critical reviews in food science and nutrition

authors： Vallons KJ,Ryan LA,Arendt EK

更新日期：2014-01-01 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：: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：:Inositols, a group of 6-carbon polyols, are highly bioactive molecules derived from diet and endogenous synthesis. Inositols and their derivatives are involved in glucose and lipid metabolism and participate in insulin-signaling, with perturbations in inositol processing being associated with conditions involving insu...

journal_title：Critical reviews in food science and nutrition

authors： Watkins OC,Yong HEJ,Sharma N,Chan SY

更新日期：2020-12-07 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：: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：: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：:Sweet potato (Ipomoea batatas L.) is among the major food crops in the world and is cultivated in all tropical and subtropical regions particularly in Asia, Africa, and the Pacific. Asia and Africa regions account for 95% of the world's production. Among the root and tuber crops grown in the world, sweet potato ranks ...

journal_title：Critical reviews in food science and nutrition

authors： El Sheikha AF,Ray RC

更新日期：2017-02-11 00:00:00

abstract：:Fermented milk is a potential source of various biologically active peptides with specific health benefits. Angiotensin converting enzyme inhibitory (ACE-I) peptides are one of the most studied bioactive peptides produced during milk fermentation. The presence of these peptides is reported in various fermented milk pr...

journal_title：Critical reviews in food science and nutrition

authors： Rai AK,Sanjukta S,Jeyaram K

更新日期：2017-09-02 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：:Chitin is a polysaccharide composed from N-acetyl-D-glucosamine units. It is the second most abundant biopolymer on Earth and found mainly in invertebrates, insects, marine diatoms, algae, fungi, and yeasts. Recent investigations confirm the suitability of chitin and its derivatives in chemistry, biotechnology, medici...

journal_title：Critical reviews in food science and nutrition

authors： Synowiecki J,Al-Khateeb NA

更新日期：2003-01-01 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：:Proteins in solution are subject to myriad forces stemming from interactions with each other as well as with the solvent media. The role of the environmental conditions, namely pH, temperature, ionic strength remains under-estimated yet it impacts protein conformations and consequently its interaction with, and suscep...

journal_title：Critical reviews in food science and nutrition

authors： Cheison SC,Kulozik U

更新日期：2017-01-22 00:00:00

abstract：:Use of natural additives is gaining popularity among the masses as they are becoming more conscious about their diet and health. Frozen dough products are one of the recent examples of value-added cereal products which face stability problems during extended storage periods of times. Dairy whey proteins, surfactants, ...

journal_title：Critical reviews in food science and nutrition

authors： Asghar A,Anjum FM,Allen JC

更新日期：2011-04-01 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：: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