2,272 results match your criteria Critical Reviews in Food Science and Nutrition [Journal]


Global occurrence of deoxynivalenol in food commodities and exposure risk assessment in humans in the last decade: a survey.

Crit Rev Food Sci Nutr 2019 Feb 14:1-29. Epub 2019 Feb 14.

a Genotoxicity Laboratory, Division of Toxicology and Experimental Medicine , Central Drug Research Institute (CSIR-CDRI) , Lucknow , Uttar Pradesh , India.

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 mycotoxin contamination in developing countries. Deoxynivalenol (DON) is a group B trichothecene mycotoxin, produced by common field pathogens such as Fusarium graminearum and Fusarium culmorum, and reported to be the predominant contaminant of food commodities. Read More

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http://dx.doi.org/10.1080/10408398.2019.1571479DOI Listing
February 2019

High value-added compounds from fruit and vegetable by-products - Characterization, bioactivities, and application in the development of novel food products.

Crit Rev Food Sci Nutr 2019 Feb 11:1-29. Epub 2019 Feb 11.

a CBQF/Escola Superior de Biotecnologia , Universidade Católica Portuguesa , Porto , Portugal.

Fruit and vegetable processing industry is one of the relevant generators of food by-products, which display limited commercial exploitation entailing economic and environmental problems. However, these by-products present a considerable amount of dietary fiber as well as bioactive compounds with important biological activities such as antioxidant and antimicrobial properties. Therefore, the international scientific community has considered the incorporation of their extracts or powders to preserve or fortify food products an area of interest, mainly because nowadays consumers demand the production of safer and health-promoting foods. Read More

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http://dx.doi.org/10.1080/10408398.2019.1572588DOI Listing
February 2019

Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.

Crit Rev Food Sci Nutr 2019 Feb 11:1-19. Epub 2019 Feb 11.

a School of Food Science and Technology , Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University , Wuxi , Jiangsu , China.

Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor leading to the popularity of deep-fried foods. Comparing with flavors from other conventional and innovative thermal treatments, deep-fried flavor is characterized by a rich variety of volatile species (e.g. Read More

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http://dx.doi.org/10.1080/10408398.2019.1575792DOI Listing
February 2019

A systematic review on black pepper (Piper nigrum L.): from folk uses to pharmacological applications.

Crit Rev Food Sci Nutr 2019 Feb 11:1-34. Epub 2019 Feb 11.

a Department of Health Sciences , Faculty of Science, University of Mauritius , Moka , Mauritius.

Considered as the "King of spices", black pepper (Piper nigrum L.) is a widely used spice which adds flavor of its own to dishes, and also enhances the taste of other ingredients. Piper nigrum has also been extensively explored for its biological properties and its bioactive phyto-compounds. Read More

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http://dx.doi.org/10.1080/10408398.2019.1565489DOI Listing
February 2019

Current status of biotechnological production and applications of microbial exopolysaccharides.

Crit Rev Food Sci Nutr 2019 Feb 11:1-21. Epub 2019 Feb 11.

a Laboratory of Food Biotechnology - Food Engineering , Institute of Science and Technology - UFVJM - Diamantina , Minas Gerais , Brazil.

Microbial exopolysaccharides (EPS) are an abundant and important group of compounds that can be secreted by bacteria, fungi and algae. The biotechnological production of these substances represents a faster alternative when compared to chemical and plant-derived production with the possibility of using industrial wastes as substrates, a feasible strategy after a comprehensive study of factors that may affect the synthesis by the chosen microorganism and desirable final product. Another possible difficulty could be the extraction and purification methods, a crucial part of the production of microbial polysaccharides, since different methods should be adopted. Read More

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http://dx.doi.org/10.1080/10408398.2019.1575791DOI Listing
February 2019

Food-derived antithrombotic peptides: Preparation, identification, and interactions with thrombin.

Crit Rev Food Sci Nutr 2019 Feb 11:1-15. Epub 2019 Feb 11.

a School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Dalian , Liaoning , China.

Thromboembolism and its sequelae have been the leading causes of morbidity and mortality throughout the world. Food-derived antithrombotic peptides, as potential ingredients in health-promoting functional foods targeting thrombus, have attracted increasing attention because of their high biological activities, low toxicity, and ease of metabolism in the human body. This review presents the conventional workflow of preparation, isolation and identification of antithrombotic peptides from various kinds of food materials. Read More

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http://dx.doi.org/10.1080/10408398.2018.1524363DOI Listing
February 2019
1 Read

Nutrigenomics: Epigenetics and cancer prevention: A comprehensive review.

Crit Rev Food Sci Nutr 2019 Feb 7:1-13. Epub 2019 Feb 7.

f College of food science and engineering , Jilin Agricultural University , Changchun , China.

Due to change in lifestyle and food habits, people are more at risk of diet-related diseases and cancers. It is also established that dietary modifications significantly reduce the risk of diseases. Nutrigenomics is relatively fresh discipline, but possess an enormous potential that can apply for prevention and management of certain carcinomas and diseases. Read More

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http://dx.doi.org/10.1080/10408398.2019.1571480DOI Listing
February 2019

Phytochemicals and inflammatory bowel disease: a review.

Crit Rev Food Sci Nutr 2019 Feb 7:1-25. Epub 2019 Feb 7.

a School of Food and Chemical Engineering, Beijing Technology and Business University , Beijing , China.

Gastrointestinal tract is the second largest organ in the body that mainly functions in nutrients and minerals intake through the intestinal barrier. Intestinal permeability maintains the circulation of minerals and nutrients from digested foods. Life and all the metabolic processes depend either directly or indirectly on proper functioning of GI tract. Read More

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http://dx.doi.org/10.1080/10408398.2019.1570913DOI Listing
February 2019
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An appraisal of folates as key factors in cognition and ageing-related diseases.

Crit Rev Food Sci Nutr 2019 Feb 7:1-18. Epub 2019 Feb 7.

a Radiobiology Unit , Belgian Nuclear Research Centre SCK•CEN , Mol , Belgium.

Folic acid (FA) is often consumed as a food supplement and can be found in fortified staple foods in various western countries. Even though FA supplementation during pregnancy is known to prevent severe congenital anomalies in the developing child (e.g. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1
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http://dx.doi.org/10.1080/10408398.2018.1549017DOI Listing
February 2019
3 Reads

Supercritical impregnation for food applications: a review of the effect of the operational variables on the active compound loading.

Crit Rev Food Sci Nutr 2019 Feb 7:1-12. Epub 2019 Feb 7.

a Laboratory of Membrane Separation Processes (LabProSeM) Department of Chemical Engineering , University of Santiago de Chile , Santiago , Chile.

The scCO-assisted impregnation process has arisen as an effective method to impregnate solid materials. Its multiple advantages include high diffusion, it allows to obtain free-solvent materials and to operate under low temperatures, which permits to process thermolabile solutes. These characteristics have allowed its application at industrial scale for the impregnation of wood with fungicides and in the last years for textile dyeing. Read More

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http://dx.doi.org/10.1080/10408398.2019.1567459DOI Listing
February 2019

Alicyclobacillus spoilage and control - a review.

Crit Rev Food Sci Nutr 2019 Feb 7:1-15. Epub 2019 Feb 7.

a Faculty of Agro-Industry , King Mongkut's Institute of Technology Ladkrabang , Bangkok , Thailand.

In the last few decades Gram positive non pathogenic, rod shaped, thermo-acidophilic and acid-tolerant spore-forming bacteria such as Alicyclobacillus spp. have been identified as the causative agent in spoilage of commercially pasteurized fruit juice. In particular, A. Read More

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http://dx.doi.org/10.1080/10408398.2018.1516190DOI Listing
February 2019

Radio frequency pasteurization and disinfestation techniques applied on low-moisture foods.

Crit Rev Food Sci Nutr 2019 Feb 7:1-14. Epub 2019 Feb 7.

b College of Mechanical and Electronic Engineering , Northwest A&F University , Yangling , Shaanxi , China.

The shelf life of foods is usually limited due to the frequent contamination by pests and microorganisms. Although low risk of pathogen contamination and no growth potential compared to those in high water activity animal- or vegetal-derived products, the low-moisture food has still significantly contributed to the total number of foodborne infections and outbreaks. Radio frequency (RF) treatments can be classified as a dielectric heating, which is a promising technology for achieving effective food pasteurization and disinfestations because of the associated rapid and volumetric heating with large penetration depth. Read More

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http://dx.doi.org/10.1080/10408398.2019.1573415DOI Listing
February 2019
2 Reads
5.176 Impact Factor

Aptamers: an emerging class of bioaffinity ligands in bioactive peptide applications.

Crit Rev Food Sci Nutr 2019 Feb 4:1-12. Epub 2019 Feb 4.

f Department of Chemical Engineering , University of Tennessee , Chattanooga , Tennessee , USA.

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 biological potency of bioactive peptides has grown, cost-effective techniques for monitoring the structural changes in these peptides and how these changes affect the biological properties have not grown at the same rate. Read More

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http://dx.doi.org/10.1080/10408398.2018.1564234DOI Listing
February 2019
3 Reads

Enhancing production of microalgal biopigments through metabolic and genetic engineering.

Crit Rev Food Sci Nutr 2019 Feb 1:1-15. Epub 2019 Feb 1.

a Enzyme Technology and Protein Bioinformatics Laboratory Department of Microbiology , Maharshi Dayanand University , Rohtak , Haryana , India.

The versatile use of biopigments in food, feed, cosmetic, pharmaceutical and analytical industries emphasized to find different and renewable sources of biopigments. Microalgae, including cyanobacteria, are becoming a potential candidate for pigment production as these have fast-growing ability, high pigment content, highly variable and also have "Generally recognized as safe" status. These algal groups are known to produce different metabolites that include hormones, vitamins, biopolythene and biochemicals. Read More

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http://dx.doi.org/10.1080/10408398.2018.1533518DOI Listing
February 2019
5.176 Impact Factor

Characteristics of viable-but-nonculturable Vibrio parahaemolyticus induced by nutrient-deficiency at cold temperature.

Crit Rev Food Sci Nutr 2019 Jan 31:1-19. Epub 2019 Jan 31.

a Department of Food and Nutrition , Chung-Ang University , Anseong-si , Gyeonggi-do , Republic of Korea.

Vibrio parahaemolyticus has been consistently found to be involved in the food-borne disease outbreaks every year. Particularly, V. parahaemolyticus can be induced into a viable but nonculturable (VBNC) state under cold-starvation conditions. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1
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http://dx.doi.org/10.1080/10408398.2019.1570076DOI Listing
January 2019
2 Reads

Aflatoxigenic fungi and mycotoxins in food: a review.

Crit Rev Food Sci Nutr 2019 Jan 28:1-13. Epub 2019 Jan 28.

a Department for Management of Science and Technology Development , Ton Duc Thang University , Ho Chi Minh City , Vietnam.

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 foods, occurrence, control, socio-economic and health implications. Read More

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http://dx.doi.org/10.1080/10408398.2018.1548429DOI Listing
January 2019
1 Read

Quality, functionality, and microbiology of fermented fish: a review.

Crit Rev Food Sci Nutr 2019 Jan 24:1-15. Epub 2019 Jan 24.

b Department of Food Science , Cornell University , Ithaca , New York , USA.

Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and consumed in different parts of the world and are an integral part of many food cultures. Furthermore, fermented fish are a source of interesting microbes and are an important industry in many countries. Read More

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http://dx.doi.org/10.1080/10408398.2019.1565491DOI Listing
January 2019

Mediterranean diet, cardiovascular disease and mortality in diabetes: A systematic review and meta-analysis of prospective cohort studies and randomized clinical trials.

Crit Rev Food Sci Nutr 2019 Jan 24:1-21. Epub 2019 Jan 24.

a Unitat de Nutrició, Departament de Bioquímica i Biotecnologia , Universitat Rovira i Virgili , Reus , Spain.

To update the clinical practice guidelines for nutrition therapy of the European Association for the Study of Diabetes, we conducted a systematic review and meta-analysis of prospective cohort studies and randomized clinical trials (RCTs) to evaluate the effect of the Mediterranean diet (MedDiet) on the prevention of cardiovascular disease (CVD) incidence and mortality. We searched Medline, EMBASE (through April 20, 2018) and Cochrane (through May 7, 2018) databases. Pooled relative risks (RRs) and 95% confidence interval (CI) were calculated by the generic inverse variance method. Read More

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http://dx.doi.org/10.1080/10408398.2019.1565281DOI Listing
January 2019
1 Read

Diagnostics of plasma reactive species and induced chemistry of plasma treated foods.

Crit Rev Food Sci Nutr 2019 Jan 24:1-14. Epub 2019 Jan 24.

a Department of Food Chemistry and Technology , Teagasc Food Research Centre , Dublin , Ireland.

Cold plasma is a promising technique that has been tested as a process technology for a range of food commodities, mainly to destroy microorganisms, but also aimed at toxin degradation, enzyme inactivation, residual pesticide degradation and functionalization of food properties. Plasma has already been employed by industry for food packaging material sterilization and surface modification. As most of the current literature on cold plasma in the field of food science is focused on microbial inactivation efficacy, the information about its chemical influences on food is sparse. Read More

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http://dx.doi.org/10.1080/10408398.2018.1564731DOI Listing
January 2019

Factors influencing the sensory perception of reformulated baked confectionary products.

Crit Rev Food Sci Nutr 2019 Jan 22:1-29. Epub 2019 Jan 22.

a Department of Food Quality and Sensory Science, Teagasc Food Research Centre , Moorepark , Ireland.

Baked confectionary products such as cakes, biscuits, cookies, and muffins are consumed globally as they are coveted for their sensory attributes. However, due to their high sugar and fat content, baked confectionary products are also considered major contributors to the prevalence of obesity and the rise of type II diabetes in industrialized nations and in emerging economies. Both sugar and fat have multiple roles in baked confectionary products in terms of structure, texture, shelf-life, aroma, and taste. Read More

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http://dx.doi.org/10.1080/10408398.2018.1562419DOI Listing
January 2019

Indigenous African fermented dairy products: Processing technology, microbiology and health benefits.

Crit Rev Food Sci Nutr 2019 Jan 22:1-16. Epub 2019 Jan 22.

d Department of Food Science and Technology , Kwame Nkrumah University of Science and Technology (KNUST) , Kumasi , Ghana.

Africa is known for its rich, ancient tradition in fermented foods. Among these, fermented dairy products represent one category that is widely consumed, contributing to the socio-economic development and food security of the people. In Africa, traditional food fermentation lends itself as a relatively cheap food processing technology that often improves shelf life/food safety as well as nutrition and health via improvement in the levels of specific micronutrients and the action of probiotics. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1
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http://dx.doi.org/10.1080/10408398.2018.1555133DOI Listing
January 2019
9 Reads
5.176 Impact Factor

Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies.

Crit Rev Food Sci Nutr 2019 Jan 22:1-19. Epub 2019 Jan 22.

a Department of Sciences of Agriculture, Food and Environment (SAFE) , University of Foggia , Foggia , Italy.

Personalized nutrition means that we are unique in the way to absorb and to metabolize nutrients as a consequence of our genetic profile and the microbiome that we host in the gut. With the terminology of Personalized Food Manufacturing we want not only to stress the idea of the capability to manufacture food meeting our unique nutritional needs but - based on the idea that eating is a global experience - also to broad this to meet additional personal requirements and expectations, i.e. Read More

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http://dx.doi.org/10.1080/10408398.2018.1559796DOI Listing
January 2019

Salmonella enterica: A hidden risk for dry-cured meat consumption?

Crit Rev Food Sci Nutr 2019 Jan 21:1-15. Epub 2019 Jan 21.

a Chemistry Institute, Federal University of Rio de Janeiro , Cidade Universitária , Rio de Janeiro , RJ , Brazil.

Meat curing, fermentation, and drying are both preservation technologies, and traditional manufacturing practices. Despite being considered a safe food, due to the several hurdles that prevent pathogen growth, dry-cured meat manufacturing may not ensure complete pathogen elimination. Besides, the final products are still susceptible to microbial contamination. Read More

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http://dx.doi.org/10.1080/10408398.2018.1555132DOI Listing
January 2019
1 Read

The applications of microfluidization in cereals and cereal-based products: An overview.

Crit Rev Food Sci Nutr 2019 Jan 21:1-18. Epub 2019 Jan 21.

a Ministry of Agriculture and Forestry, Food Enterprises and Codex Department , Ankara , Turkey.

Although, the consumption of food consisting of fiber presents some important nutritional, functional and health benefits, manufacturers and researchers have reported that the use of high amount of fiber worsens the product quality. Besides, consuming large quantities of dietary fiber delays intestinal gas transit. In cereal grains, phenolic compounds are covalently bound to indigestible polysaccharides thus this complex bran matrix restricts its release in small intestine resulting in low bioavailability. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1
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http://dx.doi.org/10.1080/10408398.2018.1555134DOI Listing
January 2019
4 Reads

Seeds, fermented foods, and agricultural by-products as sources of plant-derived antibacterial peptides.

Crit Rev Food Sci Nutr 2019 Jan 21:1-16. Epub 2019 Jan 21.

a Department of Chemical Science , Faculty of Science, Universiti Tunku Abdul Rahman , Kampar , Malaysia.

The emergence of bacterial resistance against conventional antibiotics and the growing interest in developing alternative, natural antibacterial agents have prompted the search for plant-derived antibacterial peptides in recent decades. Different classes of endogenous antibacterial peptides have been identified from various plant species. Moreover, protein hydrolysates and hydrolysate-derived peptides with potent antibacterial effects have also been identified from numerous plant sources. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1
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http://dx.doi.org/10.1080/10408398.2018.1561418DOI Listing
January 2019
4 Reads

Fermented dairy foods intake and risk of cardiovascular diseases: A meta-analysis of cohort studies.

Crit Rev Food Sci Nutr 2019 Jan 17:1-6. Epub 2019 Jan 17.

a Department of Forensic Pathology, West China School of BasicMedical Sciences & Forensic Medicine , Sichuan University , Chengdu , Sichuan , People's Republic of China.

Since the associations of fermented dairy foods intake with risk of cardiovascular diseases (CVD) remained inconsistent, we carried out this meta-analysis on all published cohort studies to estimate the overall effect. We searched the PubMed and CNKI (China National Knowledge Infrastructure) databases for all articles within a range of published years from 1980 to 2018 on the association between fermented dairy foods intake and CVD risk. Finally, 10 studies met the inclusion criteria for this study, with 385,122 participants, 1,392 Myocardial infarction, 4,490 coronary heart disease (CHD), 7,078 stroke, and 51,707 uncategorized CVD cases. Read More

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http://dx.doi.org/10.1080/10408398.2018.1564019DOI Listing
January 2019
1 Read
5.176 Impact Factor

Application of real-time PCR for tree nut allergen detection in processed foods.

Crit Rev Food Sci Nutr 2019 Jan 13:1-17. Epub 2019 Jan 13.

b Departamento de Tecnología de Alimentos , SGIT-INIA , Madrid , Spain.

Currently, food allergies are an important health concern worldwide. The presence of undeclared allergenic ingredients or the presence of traces of allergens due to accidental contamination during food processing poses a great health risk to sensitized individuals. Therefore, reliable analytical methods are required to detect and identify allergenic ingredients in food products. Read More

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http://dx.doi.org/10.1080/10408398.2018.1557103DOI Listing
January 2019
5 Reads

Insights into the role of bacteria in vitamin A biosynthesis: Future research opportunities.

Crit Rev Food Sci Nutr 2019 Jan 13:1-16. Epub 2019 Jan 13.

a Department of Consumer and Food Sciences , University of Pretoria, Hatfield Campus , Pretoria, South Africa.

Significant efforts have been made to address the hidden hunger challenges due to iron, zinc, iodine, and vitamin A since the beginning of the 21st century. Prioritizing the vitamin A deficiency (VAD) disorders, many countries are looking for viable alternative strategies such as biofortification. One of the leading causes of VAD is the poor bioconversion of β-carotene into retinoids. Read More

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http://dx.doi.org/10.1080/10408398.2018.1546670DOI Listing
January 2019
3 Reads

Efficacy of vitamin D fortified foods on bone mineral density and serum bone biomarkers: A systematic review and meta-analysis of interventional studies.

Crit Rev Food Sci Nutr 2019 Jan 13:1-10. Epub 2019 Jan 13.

a Department of Community Nutrition, School of Nutritional Sciences and Dietetics , Tehran University of Medical Sciences (TUMS) , Tehran , Iran.

Vitamin D fortified foods (VDFs) were taken into consideration due to the high prevalence of osteoporosis worldwide. However, the efficacy of VDFs on bone health has not been fully examined. The current meta-analysis was conducted in order to summarize the impacts of VDFs on serum 25-hydroxyvitamin D (25(OH)D), bone mineral density (BMD), and bone turnover markers (BTM). Read More

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http://dx.doi.org/10.1080/10408398.2018.1558172DOI Listing
January 2019
2 Reads

Peanut and cardiovascular disease risk factors: A systematic review and meta-analysis.

Crit Rev Food Sci Nutr 2019 Jan 13:1-18. Epub 2019 Jan 13.

a Department of Community Nutrition, School of Nutritional Sciences and Dietetics , Tehran University of Medical Sciences , Tehran , Iran.

Several studies have been conducted on the effects of peanut consumption on cardiovascular diseases (CVD) risk factors. However, the findings are conflicting and appear inconsistent. The aim of this review is to summarize the findings on the effect of peanut consumption on the risk factors of CVDs. Read More

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http://dx.doi.org/10.1080/10408398.2018.1558395DOI Listing
January 2019
1 Read

Potato consumption and risk of all cause, cancer and cardiovascular mortality: a systematic review and dose-response meta-analysis of prospective cohort studies.

Crit Rev Food Sci Nutr 2019 Jan 13:1-14. Epub 2019 Jan 13.

a Department of Community Nutrition, School of Nutritional Science and Dietetics , Tehran University of Medical Sciences , Tehran , Iran.

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 performed on HRs or RRs and 95% CIs. Read More

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http://dx.doi.org/10.1080/10408398.2018.1557102DOI Listing
January 2019
1 Read

The inhibitory effects of flavonoids on α-amylase and α-glucosidase.

Crit Rev Food Sci Nutr 2019 Jan 13:1-14. Epub 2019 Jan 13.

a School of Food Science and Engineering , South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , Guangzhou , PR China.

The objective of this review is to summarize knowledge on the inhibitory effects (IEs) of flavonoids on α-amylase (αA) and α-glucosidase (αG) relevant to the search of substitutes of acarbose (Aca). Flavonoids reported to be more effective at inhibiting αG than Aca have been summarized. The concept of "relative coefficient to Aca (RC)" has been proposed to integrate data from various reports. Read More

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http://dx.doi.org/10.1080/10408398.2018.1548428DOI Listing
January 2019
1 Read

Correction.

Authors:

Crit Rev Food Sci Nutr 2019 Jan 13. Epub 2019 Jan 13.

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http://dx.doi.org/10.1080/10408398.2018.1543037DOI Listing
January 2019
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Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process.

Crit Rev Food Sci Nutr 2019 Jan 11:1-20. Epub 2019 Jan 11.

a Department of Plant Sciences , North Dakota State University , Fargo , North Dakota , USA.

Natural phenolic compounds are rich in cereal and pulse seeds and their dietary functions tend to improve dramatically during germination. This article reviews recent research on the transformation of phenolic compounds during seed germination. In particular, it highlights the classification of crude phenolic compounds that can be divided into extractable and non-extractable phenolic compounds based on the biosynthesis process and extraction method. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1
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http://dx.doi.org/10.1080/10408398.2018.1550051DOI Listing
January 2019
5 Reads

Use of intelligent applications to reduce household food waste.

Crit Rev Food Sci Nutr 2019 Jan 11:1-14. Epub 2019 Jan 11.

b Harper Adams University , Newport , United Kingdom of Great Britain and Northern Ireland.

Household food waste is gaining an increasing emphasis worldwide. Multiple factors have been identified that contribute to household food waste including a lack of consumer understanding of durability coding and expiration dates on food. The aim of research is to review the evolution of date labeling and associated on-pack information, its interrelationship with household food waste, and potential future developments in intelligent applications to address food waste, transparency of communication and food safety. Read More

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http://dx.doi.org/10.1080/10408398.2018.1556580DOI Listing
January 2019
2 Reads

Alterations of circadian rhythms and their impact on obesity, metabolic syndrome and cardiovascular diseases.

Crit Rev Food Sci Nutr 2019 Jan 11:1-10. Epub 2019 Jan 11.

a Department of Biochemistry and Molecular Biology-A , University of Murcia , Murcia , Spain.

Circadian system is comprised by central circadian pacemaker and several peripheral clocks that receive information from the external environment, synchronizing the circadian clocks. It is widely known that physiology is rhythmic and that the rupture of this rhythmicity can generate serious consequences. Circadian clocks, led by suprachiasmatic nucleus (SCN) in the central nervous system, are the responsible for generating this biological rhythmicity. Read More

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http://dx.doi.org/10.1080/10408398.2018.1556579DOI Listing
January 2019
2 Reads

Research advances in traditional and modern use of Nelumbo nucifera: phytochemicals, health promoting activities and beyond.

Crit Rev Food Sci Nutr 2019 Jan 11:1-21. Epub 2019 Jan 11.

a Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture , Wuhan Botanical Garden, Chinese Academy of Sciences , Wuhan , PR China.

Nelumbo nucifera, or sacred lotus, has been valuable for us to use as vegetable, functional food, and herb medicine for over 2,000 years. The purpose of this article is to systematically review the traditional/modern uses, chemical compositions and pharmacological activities on different parts of N. nucifera. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1
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http://dx.doi.org/10.1080/10408398.2018.1553846DOI Listing
January 2019
10 Reads

Catechins enhance skeletal muscle performance.

Crit Rev Food Sci Nutr 2019 Jan 11:1-14. Epub 2019 Jan 11.

a Key Laboratory of Tea Science of Ministry of Education , Hunan Agricultural University , Changsha , Hunan , China.

Muscle-related disorders, such as sarcopenia and cachexia, caused by aging and chronic diseases can lead to the loss of muscle mass and strength to different degrees, severely affecting human health. Globally, tea is one of the three most popular beverages, and its major active ingredient catechins have been reported to delay muscular atrophy and enhance movement. However, currently, there is no systematic review to elaborate its roles and the associated mechanisms. Read More

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http://dx.doi.org/10.1080/10408398.2018.1549534DOI Listing
January 2019
4 Reads

Modifying wheat bran to improve its health benefits.

Crit Rev Food Sci Nutr 2019 Jan 11:1-19. Epub 2019 Jan 11.

a Translational Research in Gastrointestinal Disorders , KU Leuven , Leuven , Belgium.

Consumption of wheat bran (WB) has been associated with improved gastrointestinal health and a reduced risk for colorectal cancer, cardiovascular diseases and metabolic disorders. These benefits are likely mediated by a combination of mechanisms, including colonic fermentation of the WB fiber, fecal bulking and the prevention of oxidative damage due to its antioxidant capacities. The relative importance of those mechanisms is not known and may differ for each health effect. Read More

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http://dx.doi.org/10.1080/10408398.2018.1558394DOI Listing
January 2019
2 Reads

Targeting gut microbiota with dietary components on cancer: Effects and potential mechanisms of action.

Crit Rev Food Sci Nutr 2019 Jan 11:1-13. Epub 2019 Jan 11.

a Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health , Sun Yat-Sen University , Guangzhou , China.

Cancers are common chronic diseases worldwide and cause severe health burdens. There have been ongoing debates on the role of gut microbiota in the prevention and management of cancers, thus, it is worthwhile to pay high attention to the impacts of gut microbiota on several cancers, such as colon, liver, and breast cancers. In addition, it has been reported that gut microbiota may also affect the efficacy of cancer chemotherapy and immunotherapy. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1
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http://dx.doi.org/10.1080/10408398.2018.1555789DOI Listing
January 2019
13 Reads

Prevention of breast cancer by dietary polyphenols-role of cancer stem cells.

Crit Rev Food Sci Nutr 2019 Jan 11:1-16. Epub 2019 Jan 11.

c Department of Animal Sciences , Washington State University , Pullman , Washington , USA.

Breast cancer is a common malignancy with poor prognosis. Cancer cells are heterogeneous and cancer stem cells (CSCs) are primarily responsible for tumor relapse, treatment-resistance and metastasis, so for breast cancer stem cells (BCSCs). Diets are known to be associated with carcinogenesis. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1
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http://dx.doi.org/10.1080/10408398.2018.1551778DOI Listing
January 2019
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Cellular and molecular mechanisms of curcumin in prevention and treatment of disease.

Crit Rev Food Sci Nutr 2019 Jan 11:1-53. Epub 2019 Jan 11.

a Department of Pharmacy , Sagar Institute of Research and Technology , Bhopal , India.

Curcumin is a naturally occurring polyphenolic compound present in rhizome of Curcuma longa belonging to the family zingiberaceae. Growing experimental evidence revealed that curcumin exhibit multitarget biological implications signifying its crucial role in health and disease. The current review highlights the recent progress and mechanisms underlying the wide range of pharmacological effects of curcumin against numerous diseases like neuronal, cardiovascular, metabolic, kidney, endocrine, skin, respiratory, infectious, gastrointestinal diseases and cancer. Read More

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http://dx.doi.org/10.1080/10408398.2018.1552244DOI Listing
January 2019
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Nutritional and medicinal properties of underexploited legume trees from West Africa.

Crit Rev Food Sci Nutr 2019 Jan 11:1-11. Epub 2019 Jan 11.

b Biophysics Institute , National Research Council (CNR) , Genova , Italy.

This review concerns three legume trees (family Fabaceae, subfamily Caesalpinioideae) from West Africa, namely Detarium microcarpum, Parkia biglobosa and Dialium guineense, and illustrates their nutritional value and therapeutic properties. These species are an important source of nutrition for West African populations, but their agricultural exploitation is still incomplete. The survey was conducted on Scopus, Web of Science, and Medline, using scientific and common English names of the species as keywords and then selecting papers related to nutritional and medicinal properties. Read More

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http://dx.doi.org/10.1080/10408398.2018.1551776DOI Listing
January 2019
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Interactions of salivary mucins and saliva with food proteins: a review.

Crit Rev Food Sci Nutr 2019 Jan 11:1-20. Epub 2019 Jan 11.

a Nano-BioScience Research Group , DTU-Food, Technical University of Denmark , Lyngby , Denmark.

Mucins are long glycoprotein molecules responsible for the gel nature of the mucous layer that covers epithelial surfaces throughout the body. Mucins, as the major salivary proteins, are also important proteins for the food oral processing and digestion. The interactions of salivary mucins and saliva with several food proteins and food protein emulsions, as well as their functional properties related to the food oral processing were reviewed in this paper. Read More

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http://dx.doi.org/10.1080/10408398.2018.1512950DOI Listing
January 2019
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Using probiotics for type 2 diabetes mellitus intervention: Advances, questions, and potential.

Crit Rev Food Sci Nutr 2019 Jan 11:1-14. Epub 2019 Jan 11.

a College of Life Sciences and Agronomy , Zhoukou Normal University , Zhoukou , China.

Type 2 diabetes mellitus (T2DM) has become one of the most prevalent diseases on earth and several treatments have been developed. However, the current intervention approaches have not been as effective as expected. One promising supplementary strategy is the use of probiotics through direct or indirect approaches. Read More

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http://dx.doi.org/10.1080/10408398.2018.1547268DOI Listing
January 2019
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Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing.

Crit Rev Food Sci Nutr 2019 Jan 11:1-18. Epub 2019 Jan 11.

a Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S) , KU Leuven , Leuven , Belgium.

Plant-based foods gain more importance since they play a key role in sustainable, low-meat and healthy diets. In developing countries, these food products, especially legumes and cereals, are important staple foods. Nevertheless, the question arises on how efficient they are to deliver minerals and if it is useful to encourage their consumption to reduce the prevalence of mineral deficiencies? This review paper focuses on the discrepancy between the mineral content and the amount of minerals that can be released and absorbed from plant-based foods during human digestion which can be attributed to several inherent factors such as the presence of mineral antinutrients (phytic acid, polyphenols and dietary fiber) and physical barriers (surrounding macronutrients and cell wall). Read More

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http://dx.doi.org/10.1080/10408398.2018.1552243DOI Listing
January 2019
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Potential nutraceutical and food additive properties and risks of coffee: a comprehensive overview.

Crit Rev Food Sci Nutr 2019 Jan 7:1-27. Epub 2019 Jan 7.

a Department of Animal Nutrition, College of Animal Sciences and Technology , Northwest A & F University , Yangling , Shaanxi Province , P.R. China.

Coffee is a composite mixture of more than a thousand diverse phytochemicals like alkaloids, phenolic compounds, vitamins, carbohydrates, lipids, minerals and nitrogenous compounds. Coffee has multifunctional properties as a food additive and nutraceutical. As a nutraceutical, coffee has anti-inflammatory, anti-oxidant, antidyslipidemic, anti-obesity, type-2 diabetes mellitus (DM), and cardiovascular diseases (CVD), which can serve for the treatment and prevention of metabolic syndrome and associated disorders. Read More

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http://dx.doi.org/10.1080/10408398.2018.1489368DOI Listing
January 2019
6 Reads
5.176 Impact Factor

Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion.

Crit Rev Food Sci Nutr 2019 Jan 7:1-11. Epub 2019 Jan 7.

a Department of Human Nutrition and Hospitality Management , The University of Alabama , Tuscaloosa , AL , USA.

Starch/amylose-guest inclusion complexes, a class of supramolecular host-guest assemblies, are of critical importance in the processing, preservation, digestion, nutrients/energy uptake, and health outcomes of starch-containing foods. Particularly, the formation of inclusion complex has been suggested to lower the rate and extent of enzymatic digestion of starch and starch-containing foods. Compared with rapidly digestible starch, starch inclusion complex may fall into the category of slowly digestible starch, providing sustained glucose release and maintaining glucose homeostasis. Read More

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http://dx.doi.org/10.1080/10408398.2018.1550739DOI Listing
January 2019
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Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function.

Crit Rev Food Sci Nutr 2019 Jan 7:1-15. Epub 2019 Jan 7.

a Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany , South China Botanical Garden, Chinese Academy of Sciences , Guangzhou , China.

Amino acids are the main contributors to tea (Camellia sinensis) flavor and function. Tea leaves contain not only proteinaceous amino acids but also specialized non-proteinaceous amino acids such as L-theanine and γ-aminobutyric acid (GABA). Here, we review different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea. Read More

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http://dx.doi.org/10.1080/10408398.2018.1552245DOI Listing
January 2019
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Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements.

Authors:
Ugo De Corato

Crit Rev Food Sci Nutr 2019 Jan 7:1-36. Epub 2019 Jan 7.

a ENEA - Italian National Agency for New Technologies , Energy and Sustainable Economic Development - Department of Biotechnology, Agroindustry and Health Protection, Trisaia Research Centre , Matera , Italy.

The market size of fresh and minimally-processed fruits and vegetables (MPFVs) have grown rapidly in the last years as a result of consumer attitudes change due to their increasing use in prepared mixed salad for fresh, healthy and convenient food. Handling and mechanical operations of cutting and peeling induce injures and release of on-site cellular contents which promote the growth of harmful microbes. Chlorine has been widely adopted in fresh and MPFVs disinfection in washing due to its low cost and high efficacy against a broad spectrum of microorganisms; but, continuous replenishment of chlorine into high organic wash water can promote the formation of suspected carcinogenic compounds. Read More

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http://dx.doi.org/10.1080/10408398.2018.1553025DOI Listing
January 2019
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