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Critical Reviews in Food Science and Nutrition

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https://www.readbyqxmd.com/read/28925728/impact-of-consumption-of-repeatedly-heated-cooking-oils-on-the-incidence-of-various-cancers-a-critical-review
#1
Kumar Ganesan, Kumeshini Sukalingam, Baojun Xu
Repeated heating of vegetable oils at high temperatures during cooking is a very common cooking practice. Repeatedly heated cooking oils (RCO) can generate varieties of compounds, including polycyclic aromatic hydrocarbons (PAH), some of which have been reported as carcinogenic. RCO is one of the commonly consumed cooking and frying medium. These RCO consumption and inhalation of cooking fumes can pose a serious health hazard. Taking into account exploratory study, the present review aims to provide the consumption of RCO and its fumes cause the high incidence of genotoxic, mutagenic, tumorogenic and various cancers...
September 19, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28925724/pistachio-nut-allergy-an-updated-overview
#2
Joana Costa, Isa Silva, António A Vicente, M Beatriz P P Oliveira, Isabel Mafra
Pistachio nut (Pistacia vera) is highly appreciated for its organoleptic characteristics and potential health benefits. However, this tree nut is also responsible for triggering moderate to severe IgE-mediated reactions in allergic individuals. Currently, pistachio nut allergy has gained some special attention, mainly due to its intrinsic relation with cashew nut allergy. Like for other nuts, the prevalence of pistachio nut allergy seems to be increasing at a global scale. Until now, there are five allergenic proteins officially listed for pistachio nut (Pis v 1, Pis v 2, Pis v 3, Pis v 4 and Pis v 5)...
September 19, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28925721/the-more-effective-treatment-of-atrial-fibrillation-applying-the-natural-compounds-as-nadph-oxidase-and-ion-channel-inhibitors
#3
Samira Barangi, A Wallace Hayes, Gholamreza Karimi
Atrial fibrillation (AF) is the most common cardiac arrhythmia that occurs because of several different risk factors, e.g., valvular heart disease, coronary artery disease, age ≥75 years, hypertension and diabetes mellitus. One key risk factor that results in AF, is oxidative stress. Evidence suggests that there is a correlation between oxidative processes and the genesis of AF. Oxidative stress occurs when the generation of reactive oxygen species (ROS) increase due to excessive activity of enzymes including NADPH oxidase (NOX) and xanthine oxidase; or its degradation decrease by dysfunctional antioxidant enzyme systems, such as superoxide dismutase (SOD), catalase and glutathione peroxidase (GPx)...
September 19, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28920702/novel-technologies-applied-for-recovery-and-value-addition-of-high-value-compounds-from-plant-byproducts-a-review
#4
Xin-Li Ran, Min Zhang, Yuchuan Wang, Benu Adhikari
Plant byproducts of food processing industry line are undervalued yet important resource. These byproducts contain large percentage of high value functional substances such as antioxidants, pectin, polyphenols and so on. Recently, many research studies concentrated on innovative technologies that promise to overcome such issues as time consuming, inefficiency, and low yield, among others, which exist in most conventional techniques. Consequently, to achieve the recovery of nutraceuticals from high added-value by-products, it is necessary to have more knowledge of these novel technologies and more importantly explore the possibility of application of these latest technologies to the recovery downstream processing...
September 18, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28910550/overview-of-craft-brewing-specificities-and-potentially-associated-microbiota
#5
Lindsey Rodhouse, Franck Carbonero
The brewing process differs slightly in craft breweries as compared to industrial breweries, as there are fewer control points. This arguably 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, and the addition of hops. However, these hurdles have limited power controlling spoilage organisms. Contamination by these organisms can originate in the raw materials, persist in the environment, and be introduced by using flavoring ingredients later in the process...
September 14, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28910546/could-hop-derived-bitter-compounds-improve-glucose-homeostasis-by-stimulating-the-secretion-of-glp-1
#6
Luigi Barrea, Giuseppe Annunziata, Giovanna Muscogiuri, Angela Arnone, Gian Carlo Tenore, Annamaria Colao, Silvia Savastano
Hops (Humulus lupulus L.) is by far the greatest contributors to the bitter property of beer. Over the past years, a large body of evidence demonstrated the presence of taste receptors in different locations of the oral cavity. In addition to the taste buds of the tongue, cells expressing these receptors have been identified in olfactory bulbs, respiratory and gastrointestinal tract. In the gut, the attention was mainly directed to sweet Taste Receptor (T1R) and bitter Taste Receptor (T2R) receptors. In particular, T2R has shown to modulate secretion of different gut hormones, mainly Glucagon-like Peptide 1 (GLP-1), which are involved in the regulation of glucose homeostasis and the control of gut motility, thereby increasing the sense of satiety...
September 14, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28910544/human-microbiota-in-aging-and-infection-a-review
#7
Elisavet Stavropoulou, Eugenia Bezirtzoglou
In most developed countries, ageing of the population started more than a century ago and it seems to be emerged in a wide range of developing countries as well. Moreover, research into ageing has moved forward in extremely rapidly rhythms nowadays, and the scientific area is of great interest, as implications for nearly all sectors of society, including work, social, economic features, in addition to nutrition and health issues which are involved. The fragile elder population is affected and experienced more frequently infections than the younger population...
September 14, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28901784/impact-of-maillard-reaction-products-on-nutrition-and-health-current-knowledge-and-need-to-understand-their-fate-in-the-human-digestive-system
#8
Nesreen ALJahdali, Franck Carbonero
The Maillard Reaction (MR) is a non-enzymatic chemical reaction which results in the linkage between the amino group of amino acids and the carbonyl group of reduced sugars. MR products (MRPs) are common components of processed foods, mainly as a result of heating, especially in the Western diet. MRPs are classified as into three stages: initial, intermediate, and final stages, indicative of increased complexity and size, incurring different flavor, aroma, and texture. MRPs presence is known to reduce the nutritional quality of foods, particularly by reducing protein digestibility...
September 13, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28891686/innovative-processes-and-technologies-for-modified-atmosphere-packaging-of-fresh-and-fresh-cut-fruits-and-vegetables-a-review
#9
Matthew Deas Wilson, Roger A Stanley, Alieta Eyles, Tom Ross
Modified atmosphere packaging (MAP) technology has been commercially viable since the 1970s. Currently, MAP is extensively used worldwide to preserve the quality and extend the shelf-life of whole fresh fruits and vegetables, but is also increasingly used to extend the shelf-life of minimally processed fresh fruit and vegetables. This review discusses new processes and technologies that can be used to improve quality preservation and consumer acceptability of minimally processed produce where high respiration rates and challenging degradation processes operate...
September 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28886263/functional-peptides-derived-from-rice-bran-proteins
#10
Y Q Liu, P Strappe, W T Shang, Z K Zhou
Rice bran has been predominantly used in the feed industry, and only recently it has attracted greater attention in terms of human nutrition with increasing knowledge of its bioactivity. A growing interest is the analysis of physiologically active peptides derived from rice bran proteins. In this paper, the bioactivities of rice bran proteins hydrolysates and peptides are reviewed based on recent studies. These enzymatic hydrolysates and peptides exert various biological activities including antioxidant, antidiabetic, anticancer and inhibitory activity for angiotensin converting enzyme (ACE), which may ultimately prevent certain chronic diseases...
September 8, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28886254/the-research-progress-in-mechanism-and-influence-of-biosorption-between-lactic-acid-bacteria-and-pb-ii-a-review
#11
Derong Lin, Ran Ji, Mengshi Xiao, Dan Wang, Yutong Li, Tao Qin, Baoshan Xing, Yuan Chen, Peng Liu, Jinpeng Zou, Zhijun Wu, Lilin Wang, Qing Zhang, Hong Chen, Wen Qin, Dingtao Wu, Yutao Liu, Yaowen Liu, Suqing Li
Currently, due to high surface to volume ratio; large availability, rapid kinetics of adsorption and desorption and low cost, the exploitation of microbial biosorption of heavy metals is regarded as a reliable alternative compared to the conventional bioremediation approaches. In parallel with the increasing attractiveness of biosorption research, its pace of advance is also boosted. The barrier that prevent biosorption as an effective method from being applied into wastewater purification is listed, (1) There is not enough data on multi-component biosorption, (2) It remains to be seen that physical-chemical characteristics of different biomasses...
September 8, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28886251/iron-influences-on-the-gut-brain-axis-and-development-of-type-2-diabetes
#12
José Manuel Fernández-Real, José-Maria Moreno-Navarrete, Melania Manco
BACKGROUND: Microbiota/neuroendocrine interactions with health and disease are increasingly recognized. MAIN BODY: Aging is associated with progressive iron storage and development of type 2 diabetes, which impacts on brain microstructure and function, mainly in obese subjects. Iron status is also mutually influencing the composition of the gut microbiota, which in turn may affect cognition through the gut-brain axis. SHORT CONCLUSION: In this article we update the possible role of iron in all these interactions...
September 8, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28886248/application-of-real-time-pcr-qpcr-for-characterization-of-microbial-populations-and-type-of-milk-in-dairy-food-products
#13
Caterina Agrimonti, Benedetta Bottari, Maria Luisa Savo Sardaro, Nelson Marmiroli
Dairy foods represent an important sector of the food market for their nutritional qualities and their organoleptic characteristics, which are often linked to tradition and to region. These products are typically protected by labels such as PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication). Real-time PCR (qPCR) is a fundamental tool in "Food Genomics;" a discipline concerned with the residual DNA in food, which, alongside traditional physical and chemical methods, is frequently used to determine product safety, quality and authenticity...
September 8, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28880573/bacteriocins-as-food-preservatives-challenges-and-emerging-horizons
#14
Eldin Maliyakkal Johnson, Dr Yong-Gyun Jung, Dr Ying-Yu Jin, Dr Rasu Jayabalan, Dr Seung Hwan Yang, Joo Won Suh
The increasing demand for fresh-like food products and the potential health hazards of chemically preserved and processed food products have led to the advent of alternative technologies for the preservation and maintenance of the freshness of the food products. One such preservation strategy is the usage of bacteriocins or bacteriocins producing starter cultures for the preservation of the intended food matrixes. Bacteriocins are ribosomally synthesized smaller polypeptide molecules that exert antagonistic activity against closely related and unrelated group of bacteria...
September 7, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28872886/microwave-convective-drying-of-food-materials-a-critical-review
#15
C Kumar, M A Karim
Microwave convective drying (MCD) is gaining increasing interest due to its unique volumetric heating capability and ability to significantly reduce drying time and improve food quality. The main objective of this paper is to discuss, critically analyze and evaluate the recent advances in MCD and suggest the future directions in this field. The main focus of this paper is the mathematical modeling and experimental investigations in microwave convective drying of food materials. Recent developments in mathematical modeling of MCD is discussed and existing experimental setup and their advantages and disadvantages are discussed and analysed...
September 5, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28857615/microbial-transglutaminase-in-noodle-and-pasta-processing
#16
Seyed Mohammad Taghi Gharibzahedi, Shima Yousefi, Ioannis S Chronakis
Nowadays, there is an aggressive rate in consumption of noodles and pasta products throughout the world. Consumer acceptability and preference of these functional products can be promoted by the discovery of novel knowledge to improve their formulation and quality. The development of fortified-formulations for noodles and pasta products based on microbial transglutaminase (MTGase) can guarantee the shelf life extension with minimum quality losses. The current review focuses on recent trends and future prospects of MTGase utilization in the structural matrix of noodles and pasta products and represents the quality changes of cooking loss, texture, microstructure, color and sensory attributes of the MTGase-incorporated products...
August 31, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28853916/vascular-endothelial-growth-factor-an-important-molecular-target-of-curcumin
#17
Maryam Saberi-Karimian, Niki Katsiki, Michele Caraglia, Mariarosaria Boccellino, Muhammed Majeed, Amirhossein Sahebkar
The discovery of Vascular Endothelial Growth Factor (VEGF), the key modulator of angiogenesis, has triggered intensive research on anti-angiogenic therapeutic modalities. Although several clinical studies have validated anti-VEGF therapeutics, with few of them approved by the U.S. Food and Drug Administration (FDA), anti-angiogenic therapy is still in its infancy. Phytochemicals are compounds that have several metabolic and health benefits. Curcumin, the yellow pigment derived from turmeric (Curcuma longa L...
August 30, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28853911/a-review-on-influencing-factors-on-the-minimum-inhibitory-concentration-of-essential-oils
#18
Elien Van de Vel, Imca Sampers, Katleen Raes
With growing interest in essential oils as natural preservatives in the food industry, the literature is expanding enormously. To understand the antimicrobial activity of essential oils, the antimicrobial mechanism of individual essential oil (EO) compounds, and their minimum inhibitory concentrations (MICs), are interesting starting points for research. Therefore, and to get insight into the factors influencing their antimicrobial activities, the Web of Science was searched for MICs of EO compounds (1995-2016)...
August 30, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28853910/coffee-consumption-and-disease-correlations
#19
Buşra Basar Gokcen, Nevin Sanlİer
Coffee is one of the most widely consumed beverages in the world. It has primarily consumed due to its stimulant effect and unique taste since the ancient times. Afterwards, its consumption has been historically associated with a lower risk of some diseases such as type 2 diabetes mellitus, obesity, cardiovascular disease and some type of cancer and thus it has also consumed due to health benefits. It contains many bioactive compounds such as caffeine, chlorogenic acids and diterpenoid alcohols which have so far been associated with many potential health benefits...
August 30, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28853909/postharvest-processes-of-edible-insects-in-africa-a-review-of-processing-methods-and-the-implications-for-nutrition-safety-and-new-products-development
#20
C Mutungi, F G Irungu, J Nduko, F Mutua, H Affognon, D Nakimbugwe, S Ekesi, K K M Fiaboe
In many African cultures, insects are part of the diet of humans and domesticated animals. Compared to conventional food and feed sources, insects have been associated with a low ecological foot print because fewer natural resources are required for their production. To this end, the Food and Agriculture Organization of the United Nations recognized the role that edible insects can play in improving global food and nutrition security; processing technologies, as well as packaging and storage techniques that improve shelf-life were identified as being crucial...
August 30, 2017: Critical Reviews in Food Science and Nutrition
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