Read by QxMD icon Read

Critical Reviews in Food Science and Nutrition

Sakshi Mishra, Sonal Srivastava, Jayant Dewangan, Aman Divakar, Srikanta Kumar Rath
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...
February 14, 2019: Critical Reviews in Food Science and Nutrition
João P Trigo, Elisabete M C Alexandre, Jorge A Saraiva, Manuela E Pintado
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...
February 11, 2019: Critical Reviews in Food Science and Nutrition
Chang Chang, Gangcheng Wu, Hui Zhang, Qingzhe Jin, Xingguo Wang
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. aldehydes, alcohols, ketones, hydrocarbons, carboxylic acids, furans, pyrazines, and pyridines), intricate formation mechanisms, and a stronger attraction to consumers. By means of comprehensively literature research, this article critically reviews deep-fried flavor deriving from lipid oxidation, Maillard reaction, hydrolysis and amino acid degradation, with a special emphasis to discuss the involvement of lipid oxidation products in the Maillard pathway to form fried volatiles via secondary processes (e...
February 11, 2019: Critical Reviews in Food Science and Nutrition
Heerasing Takooree, Muhammad Z Aumeeruddy, Kannan R R Rengasamy, Katharigatta N Venugopala, Rajesh Jeewon, Gokhan Zengin, Mohamad F Mahoomodally
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. There is, however, no updated compilation of these available data to provide a complete profile of the medicinal aspects of P. nigrum. This study endeavors to systematically review scientific data on the traditional uses, phytochemical composition, and pharmacological properties of P...
February 11, 2019: Critical Reviews in Food Science and Nutrition
Mayara C S Barcelos, Kele A C Vespermann, Franciele M Pelissari, Gustavo Molina
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...
February 11, 2019: Critical Reviews in Food Science and Nutrition
Shuzheng Cheng, Maolin Tu, Hanxiong Liu, Guanghua Zhao, Ming Du
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...
February 11, 2019: Critical Reviews in Food Science and Nutrition
Ayesha Nasir, Mir M Hassan Bullo, Zaheer Ahmed, Aysha Imtiaz, Eesha Yaqoob, Mahpara Jadoon, Hajra Ahmed, Asma Afreen, Sanabil Yaqoob
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. This review enables us to generate useful information for scientists and health professionals regarding the role of Nutrigenomics in the prevention of diet and lifestyle-related diseases like cancer...
February 7, 2019: Critical Reviews in Food Science and Nutrition
Imam Hossen, Wu Hua, Luo Ting, Arshad Mehmood, Song Jingyi, Xu Duoxia, Cao Yanping, Wu Hongqing, Gao Zhipeng, Zhang Kaiqi, Yang Fang, Xiao Junsong
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. Compromised intestinal permeability and related disorders are common among all the patients with inflammatory bowel disease (IBD), which is a collective term of inflammatory diseases including Crohn's disease and ulcerative colitis...
February 7, 2019: Critical Reviews in Food Science and Nutrition
Kai Craenen, Mieke Verslegers, Sarah Baatout, Mohammed Abderrafi Benotmane
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., neural tube defects), much less is known about its influence on cognition and neurological functioning. In this review, we address the advances in this field and situate how folate intake during pregnancy, postnatal life, adulthood and in the elderly affects cognition...
February 7, 2019: Critical Reviews in Food Science and Nutrition
Adrián Rojas, Alejandra Torres, María José Galotto, Abel Guarda, Romero Julio
The scCO2 -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. Meanwhile, other numerous applications are still being studied at laboratory scale...
February 7, 2019: Critical Reviews in Food Science and Nutrition
Soisuda Pornpukdeewattana, Aphacha Jindaprasert, Salvatore Massa
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. acidoterrestris is considered a major producer of off-flavors. The spores of A. acidoterrestris possess the ability to survive commercial pasteurization processes, to germinate and grow in low pH environments and to produce volatile, unpleasant odorous compound (guaiacol) in fruit juices...
February 7, 2019: Critical Reviews in Food Science and Nutrition
Hao Jiang, Yuxiang Gu, Min Gou, Tianyu Xia, Shaojin Wang
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...
February 7, 2019: Critical Reviews in Food Science and Nutrition
Caleb Acquah, Dominic Agyei, Eugene Marfo Obeng, Sharadwata Pan, Kei Xian Tan, Michael Kobina Danquah
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...
February 4, 2019: Critical Reviews in Food Science and Nutrition
Dinesh Kumar Saini, Hillol Chakdar, Sunil Pabbi, Pratyoosh Shukla
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...
February 1, 2019: Critical Reviews in Food Science and Nutrition
Jae-Hyun Yoon, Sun-Young Lee
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. In this physiological state, V. parahaemolyticus losses its colony-forming ability and shows reduced metabolic activities. The subsequent failure of its detection may threaten public health-hygiene practices. Until now, evident information on physiological properties of VBNC V...
January 31, 2019: Critical Reviews in Food Science and Nutrition
Samuel Ayofemi Olalekan Adeyeye
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. This study also gave comprehensive information on the safety and mycological quality of foods as well the effect on the people and economy of various countries...
January 28, 2019: Critical Reviews in Food Science and Nutrition
Jinhong Zang, Yanshun Xu, Wenshui Xia, Joe M Regenstein
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. This review tries to update the types and manufacturing processes for fermented fish around the world. The emphasis is on this work related to fermented fish and their health benefits, as well as the contribution of microorganisms to their fermentation...
January 24, 2019: Critical Reviews in Food Science and Nutrition
Nerea Becerra-Tomás, Sonia Blanco Mejía, Effie Viguiliouk, Tauseef Khan, Cyril W C Kendall, Hana Kahleova, Dario Rahelić, John L Sievenpiper, Jordi Salas-Salvadó
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...
January 24, 2019: Critical Reviews in Food Science and Nutrition
Kexin Zhang, Camila A Perussello, Vladimir Milosavljević, P J Cullen, Da-Wen Sun, Brijesh K Tiwari
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...
January 24, 2019: Critical Reviews in Food Science and Nutrition
Emer C Garvey, Maurice G O'Sullivan, Joseph P Kerry, Kieran N Kilcawley
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...
January 22, 2019: Critical Reviews in Food Science and Nutrition
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"