解剖学和形态学
麻醉学
听力与言语-语言病理学
行为科学
心脏和心血管系统
细胞和组织工程学
临床神经病学
危重症监护医学
牙科,口腔外科和医学
皮肤病学
急诊医学
内分泌学和新陈代谢
肠胃学和肝脏学
老人病学和老年医学
卫生保健科学和服务
血液学
免疫学
传染病
综合和补充性医学
医学伦理学
医学信息学
医学实验室技术
医学,全科和内科
医学,法律
医学,研究和试验
神经系统科学
护理
营养学和饮食学
产科医学和妇科医学
肿瘤学
眼科学
整形外科学
耳鼻喉科学
病理学
儿科学
周围血管疾病
药理学和药剂学
生理学
基本医疗保健
精神病学
公共、环境和职业卫生
放射学,核医学和医学成像
康复学
生殖生物学
呼吸系统
风湿病学
运动科学
外科学
毒理学
热带医学
泌尿学和肾脏学
病毒学
老年医学
健康政策和服务
心理学,临床
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
pub_type: 杂志文章,评审
doi:10.1080/10408390600626560
更新日期:2007-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408390600846390
更新日期:2007-01-01 00:00:00
abstract::The effect of gutting and ungutting on microbiological, chemical, and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of gutted and ungutt...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408390500343209
更新日期:2006-01-01 00:00:00
abstract::Industrial waste management is nowadays one of the main issues for ensuring a sustainable environment. Dairy waste management in particular, is very crucial in view of the high organic matter and high nutrient levels contained in dairy effluents. Dairy waste can be effectively treated either with aerobic or anaerobic ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390591000695
更新日期:2006-01-01 00:00:00
abstract::Viscosity is a physicochemical property associated with dietary fibers, particularly soluble dietary fibers. Viscous dietary fibers thicken when mixed with fluids and include polysaccharides such as gums, pectins, psyllium, and beta-glucans. Although insoluble fiber particles may affect viscosity measurement, viscosit...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390500511862
更新日期:2006-01-01 00:00:00
abstract::Ochratoxin A (OTA) are synthesized mainly by different species of Aspergillus and Penicillium being its human toxicological effects reflected in different countries due to the consumption of different foods and beverages such as red, white, rose, and special wines. This review presents an overview of the direct (meteo...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390500215803
更新日期:2006-01-01 00:00:00
abstract::Garlic (Allium sativum L.) is an important and widely cultivated plant with both culinary and medicinal uses stemming from its biological activities, which include antibiotic, anticancer, anti-thrombotic, and lipid-lowering cardiovascular effects. Though such medicinal use of garlic existed for centuries, there was li...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390500455508
更新日期:2005-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408390500285673
更新日期:2005-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408690490468489
更新日期:2004-01-01 00:00:00
abstract::"Functional" foods are branded foods, which claim, explicitly or implicitly, to improve health or well being. We review typical functional foods and their ingredients, efficacy, and safety. We also review regulations for health claims for foods worldwide. These regulations often allow manufacturers to imply that a foo...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408690490509609
更新日期:2004-01-01 00:00:00
abstract::Bakery products are an important part of a balanced diet and, today, a wide variety of such products can be found on supermarket shelves. This includes unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels), sweet goods (pancakes, doughnuts, waffles and cookies) and filled goods (fruit and meat pies, sau...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408690490263774
更新日期:2004-01-01 00:00:00
abstract::The known properties of saffron (Crocus sativus, L.) and its components have been examined. Recently, hormone like effects in green algae and the anti-cancerogenic and anti-toxic effects, have been observed. In particular, the effects of crocetin, a carotenoids (8,8'-diapo-8,8'-carotenoic acid) present in saffron and ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408690490441433
更新日期:2004-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408690490892361
更新日期:2004-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408690390826473
更新日期:2003-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408690390251138
更新日期:2003-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/20024091054210
更新日期:2002-09-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408690290825484
更新日期:2002-03-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408690290825529
更新日期:2002-01-01 00:00:00
abstract::Consumer wishes have to be translated into product characteristics to implement consumer-oriented product development. Before this step can be made, insight in food-related behavior and perception of consumers is necessary to make the right, useful, and successful translation. Food choice behavior and consumers' perce...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/20024091054256
更新日期:2002-01-01 00:00:00
abstract::Iron deficiency is a major world health problem, that is, to a great extent, caused by poor iron absorption from the diet. Several dietary factors can influence this absorption. Absorption enhancing factors are ascorbic acid and meat, fish and poultry; inhibiting factors are plant components in vegetables, tea and cof...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408690091189194
更新日期:2000-09-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408690091189275
更新日期:2000-01-01 00:00:00
abstract::Although nutritional supplements purported to increase muscle mass are widely available at health food stores, gyms, by mail order, and over the Internet, many of these supplements have little or no data to support their claims. This article reviews the theory and research behind popular nutritional supplements common...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408699991279196
更新日期:1999-07-01 00:00:00
abstract::Most sciences and technologies related to food safety have advanced exponentially over the 40 years since passage in the U.S. of the Food Additive Amendment of 1958 to the Federal Food, Drug and Cosmetic (FD&C) Act. Effective regulatory decision making places a high premium on competent professional and administrative...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408699891274282
更新日期:1998-08-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408699891274237
更新日期:1998-05-01 00:00:00
abstract::During frying, the degradation of oil produces harmful compounds. Improper monitoring of oil-discard times in restaurants either risks the public health or causes financial losses to industries. Measuring the oil quality is a complex problem and an online sensor is needed. The process of frying reviewed includes moist...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399709527793
更新日期:1997-11-01 00:00:00
abstract::Soyabean contains about 48 to 50% proteins. Among these, storage proteins are predominant. 7S and 11S globulins are two storage proteins that constitute 80% of the total protein content in soyabean. Moreover, there are other less abundant storage proteins such as 2S, 9S, and 15S globulins. In addition to globulins, en...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399709527779
更新日期:1997-06-01 00:00:00
abstract::Consumer awareness and demand for nutritious yet inexpensive food products call for innovative processing techniques that have both safety and quality as primary objectives. These challenges appear to have been met by aseptic processing techniques, especially for liquid and high-acid foods. However, the extension of a...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399709527775
更新日期:1997-04-01 00:00:00
abstract::Monoglycerides are used abundantly in food systems, ingested and produced in vivo, and recognized as significant mediators in many biochemical processes, yet their function in various membrane systems is only understood at a hypothetical level. This paper provides a comprehensive review of the effects of monoglyceride...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399609527750
更新日期:1996-12-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408399609527738
更新日期:1996-07-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408399609527732
更新日期:1996-05-01 00:00:00
abstract::Food allergens are typically proteins that are resistant to digestion, acid, and heat treatments. However, some notable exceptions exist. The amount of these proteins needed to elicit an allergic response in previously sensitized individuals is quite low (milligram amounts). The allergenicity of specific proteins deri...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399609527761
更新日期:1996-01-01 00:00:00
abstract::Carrageenans are sulfated linear polysaccharides of D-galactose and 3,6-anhydro-D-galactose extracted from red seaweeds. They have been used by the food industry for their gelling, thickening, and stabilizing properties, and more recently by the meat industry for reduced fat products. Meat is a complex system of muscl...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399609527719
更新日期:1996-01-01 00:00:00
abstract::This review provides current information on starch and its molecular composition, common and potential sources, and manufacturing processes. It also deals with the five groups of enzymes involved in the hydrolysis of starch: the endo- and exoamylases, which act primarily on the alpha-1,4 linkages; the debranching enzy...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399509527706
更新日期:1995-09-01 00:00:00
abstract::This review integrates current knowledge on the hard-to-cook (HTC) defect in legume seeds, with emphasis on the cellular and biological changes during storage and soaking, and the physicochemical changes during heating. Several postulated mechanisms, including the pectin-cation-phytate model, cell lignification, pecti...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399509527702
更新日期:1995-07-01 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
pub_type: 杂志文章
doi:10.1080/10408399509527681
更新日期:1995-01-01 00:00:00
abstract::The epidemiologic evidence for a role of antioxidants in inhibiting carcinogenesis in humans is briefly summarized. Mechanistic pathways of protection by antioxidants are illustrated with the prevailing model of gastric carcinogenesis in humans. In this model, ascorbic acid may be involved at the early stage of chroni...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399509527687
更新日期:1995-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408399409527663
更新日期:1994-01-01 00:00:00
abstract::Much of the present research on the physiological effects of dietary fiber and starch has been done on sources isolated from the parent material, and it is not clear whether they have the same effects if fed in the intact or whole grain. For dietary fiber, physiological effect depends on extent of fermentation in the ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399409527677
更新日期:1994-01-01 00:00:00
abstract::By the turn of the century, there will be considerable shifts in demographics, including a massive increase in our aging population. As we plan for better nutrition in the twenty-first century, the special sensory and nutritional needs of the elderly must be taken into account. Chemosensory losses, specifically decrem...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399309527608
更新日期:1993-01-01 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
pub_type: 杂志文章,评审
doi:10.1080/10408399309527626
更新日期:1993-01-01 00:00:00