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Critical Reviews in Food Science and Nutrition

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https://www.readbyqxmd.com/read/28723250/application-of-molecular-dynamic-simulation-to-study-food-proteins-a-review
#1
Ashutosh Singh, Sai Kranthi Vanga, Valerie Orsat, Vijaya Raghavan
This review presents an overview of the application of molecular dynamic simulation to study food proteins. Processing of food using thermal, chemical, radiation, electromagnetic and mechanical techniques subject its macromolecular bio-components such as carbohydrates and proteins to extreme heat, ionic strength, pH and mechanical deformation. These processing factors affect protein's functional properties such as emulsification, dough formation, gelation, etc. which are associated with changes in their structure...
July 19, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28723228/thermal-processing-of-live-bivalve-molluscs-for-controlling-viruses-on-the-need-for-a-risk-based-design
#2
Winy Messens, Pablo S Fernandez-Escamez, David Lees, Roland Lindqvist, Michael O'Mahony, Elisabetta Suffredini, José Cortiñas Abrahantes, Emmanouil Chantzis, Kostas Koutsoumanis
Norovirus (NoV) and Hepatitis A virus (HAV) are the most important viral hazards associated with human illness following consumption of contaminated bivalve molluscs. The effectiveness of the current EU criteria for heat processing of bivalve molluscs (i.e. raising the temperature of the internal mollusc flesh to at least 90°C for a minimum of 90 seconds) was evaluated using predictive microbiology. A HAV thermal inactivation model was developed based on literature data in mollusc matrices during isothermal heat treatment...
July 19, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28723226/improving-the-quality-and-safety-of-frozen-muscle-foods-by-emerging-freezing-technologies-a-review
#3
Ximing Zhan, Da-Wen Sun, Zhiwei Zhu, Qi-Jin Wang
Freezing is one of the most widespread used preservation methods for meats including fish meat. Traditional freezing methods such as air blast freezing and cryogenic freezing could induce some quality deterioration such as damage to cell structure, increased drip loss and poor sensory value. Therefore, novel freezing methods have been developed to minimize the disadvantages of traditional freezing methods. This review describes the enhancement of quality attributes of muscle tissues frozen by novel freezing technologies, including high pressure freezing, electrically and magnetically assisted freezing, ultrasound assisted freezing and antifreeze protein...
July 19, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28718662/prediction-of-porosity-of-food-materials-during-drying-current-challenges-and-future-directions
#4
Mohammad U H Joardder, C Kumar, M A Karim
Pore formation in food samples is a common physical phenomenon observed during dehydration processes. The pore evolution during drying significantly affects the physical properties and quality of dried foods. Therefore, it should be taken into consideration when predicting transport processes in the drying sample. Characteristics of pore formation depend on the drying process parameters, product properties and processing time. Understanding the physics of pore formation and evolution during drying will assist in accurately predicting the drying kinetics and quality of food materials...
July 18, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28718657/bitter-taste-of-brassica-vegetables-the-role-of-genetic-factors-receptors-isothiocyanates-glucosinolates-and-flavor-context
#5
Martyna N Wieczorek, Michał Walczak, Marzena Skrzypczak-Zielińska, Henryk H Jeleń
It is well known that consumption of Brassica vegetables has beneficial effect on human's health. The greatest interest is focused on glucosinolates and their hydrolysis products isothiocyanates, due to their potential as cancer preventing compounds. Brassica vegetables are also rich in flavor compounds belonging to many chemical groups. The main sensory sensation related to these vegetable is their characteristic sharp and bitter taste, and unique aroma. Because of these features this group of vegetables is often rejected by consumers...
July 18, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28686470/sensory-analysis-and-aroma-compounds-of-buckwheat-containing-products-a-review
#6
Małgorzata Starowicz, Georgios Koutsidis, Henryk Zieliński
Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with particular use in the gluten free market. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this particular food sector has increased significantly over recent years with many buckwheat-based products appearing globally. Sensory analysis is an integral part of the development of products that fulfill consumer expectations...
July 7, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28686469/dietary-compounds-as-modulators-of-metals-and-metalloids-toxicity
#7
Carlos Jadán-Piedra, Gabriela Matuoka Chiocchetti, María Jesús Clemente, Dinoraz Vélez, Vicenta Devesa
A large part of the population is exposed to metals and metalloids through the diet. Most of the in vivo studies on its toxicokinetics and toxicity are conducted by means of exposure through drinking water or by intragastric or intraperitoneal administration of aqueous standards, and therefore they do not consider the effect of the food matrix on the exposure. Numerous studies show that some components of the diet can modulate the toxicity of these food contaminants, reducing their effect on a systemic level...
July 7, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28686461/a-large-meta-analysis-of-the-global-prevalence-rates-of-s-aureus-and-mrsa-contamination-of-milk
#8
Qianting Ou, Junli Zhou, Dongxin Lin, Chan Bai, Ting Zhang, Jialing Lin, Haoqu Zheng, Xiaojie Wang, Jiaping Ye, Xiaohua Ye, Zhenjiang Yao
Past reports have indicated a high prevalence of milk contaminated with Staphylococcus aureus (S. aureus) and methicillin-resistant Staphylococcus aureus (MRSA), but the pooled prevalence rates of S. aureus and MRSA in pasteurized and boiled cow's milk, raw cow's milk, and raw Caprinae milk (raw sheep's milk and raw goat's milk) and across different periods, continents, economic conditions and purchase locations remain inconsistent. We searched relevant articles published in PubMed, EMBASE, and Web of Science before July 2016...
July 7, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28686043/the-role-of-nutrition-in-the-pathophysiology-and-management-of-sickle-cell-disease-among-children-a-review-of-literature
#9
Agartha Ohemeng, Isaac Boadu
Sickle cell disease (SCD) is one of the common inherited blood disorders in humans and has been associated with decreased dietary intake which results in poor nutritional status and impaired growth. Nutrition is one of the most important but often forgotten aspect of care of patients with chronic disorders and there have been emerging concern in literature on increased nutritional needs of SCD patients. This paper sought to review the available literature on the roles of individual nutrients in the pathophysiology and management of SCD among children...
July 7, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28682647/intracellular-signaling-pathways-of-inflammation-modulated-by-dietary-flavonoids-the-most-recent-evidence
#10
Lei Chen, Hui Teng, Zhen Jia, Maurizio Battino, Anca Miron, Zhiling Yu, Hui Cao, Jianbo Xiao
Background Dietary flavonoids, which occur in many plant foods, are considered as the most active constituents among the plant-derived ones in vitro and in vivo. To date, many studies have addressed the anti-inflammatory activity of flavonoids. However, their considerable structural diversity and in vivo bioavailability make them able to modulate different signaling pathways. Scope and Approach The present review attempted to summarize and highlight a broad range of inflammation-associated signaling pathways modulated by flavonoids...
July 6, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28678615/the-future-of-nutrition-nutrigenomics-and-nutrigenetics-in-obesity-and-cardiovascular-diseases
#11
Alicia Cristina Peña-Romero, Diana Navas-Carrillo, Francisco Marín, Esteban Orenes-Piñero
Over time, the relationship between diet and health has aroused great interest, since nutrition can prevent and treat several diseases. It has been demonstrated that general recommendations on macronutrients and micronutrients do not affect to every individual in the same way because diet is an important environmental factor that interacts with genes. Thus, there is a growing necessity of improving a personalized nutrition to treat obesity and associated medical conditions, taking into account the interactions between diet, genes and health...
July 5, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28678613/identification-of-behaviour-change-techniques-applied-in-interventions-to-improve-cooking-skills-and-food-skills-among-adults
#12
Lynsey Hollywood, Dawn Surgenor, Marla Reiks, Laura McGowan, Fiona Lavelle, Michelle Spence, Monique Raats, Amanda McCloat, Elaine Mooney, Martin Caraher, Moira Dean
BACKGROUND: Cooking and food skills interventions have grown in popularity however there is a lack of transparency as to how these interventions were designed, highlighting a need to identify and understand the mechanisms of behaviour change so that effective components may be introduced in future work. This study critiques cooking and food skills interventions in relation to their design, behaviour change techniques (BCTs), theoretical underpinnings, and outcomes. METHODS: A 40-item CALO-RE taxonomy was used to examine the components of 59 cooking and food skills interventions identified by two systematic reviews...
July 5, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28678530/the-mouthfeel-of-white-wine
#13
Richard Gawel, Paul A Smith, Sara Cicerale, Russell Keast
White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of perceived viscosity, astringency, hotness and bitterness is increasingly being recognised as an important component of overall white wine quality. This review summarises the physiological basis for the perception of white wine mouthfeel and the direct and interactive effects of white wine composition, specifically those of low molecular weight phenolic compounds, polysaccharides, pH, ethanol, glycerol, dissolved carbon dioxide and peptides...
July 5, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28678528/21st-century-toolkit-for-optimizing-population-health-through-precision-nutrition
#14
Aifric O'Sullivan, Bethany Henrick, Bonnie Dixon, Daniela Barile, Angela Zivkovic, Jennifer Smilowitz, Danielle Lemay, William Martin, J Bruce German, Sara Elizabeth Schaefer
Scientific, technological, and economic progress over the last 100 years all but eradicated problems of widespread food shortage and nutrient deficiency in developed nations. But now society is faced with a new set of nutrition problems related to energy imbalance and metabolic disease, which require new kinds of solutions. Recent developments in the area of new analytical tools enable us to systematically study large quantities of detailed and multidimensional metabolic and health data, providing the opportunity to address current nutrition problems through an approach called Precision Nutrition...
July 5, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28678527/oolong-tea-a-critical-review-of-processing-methods-chemical-composition-health-effects-and-risk
#15
Kwan-Wai Ng, Zi-Jun Cao, Hu-Biao Chen, Zhong-Zhen Zhao, Lin Zhu, Tao Yi
Oolong tea (OT) is a traditional Chinese tea (Camellia sinensis) and is especially popular in south China. This review is to comprehensively summarize the miscellaneous research that has been done towards to the processing, phytochemistry, health benefit, and risk of OT. These literatures were carried out not only from different electronic databases but also from text books written in English, Japanese and Chinese, including those traditional records tracing back to the Tang Dynasty (A.D. 618-907). The full process OT producing is depicted below in this review...
July 5, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28678523/nutritional-biomarkers-current-view-and-future-perspectives
#16
Shubhra Pande, Valentina A Kratasyuk, Nadezhda N Medvedeva, Oxana A Kolenchukova, Alla B Salmina
There is a poor relationship between nutrient intake and existing nutritional biomarkers due to variety of factors affecting their sensitivity and specificity. To explore the impact of nutrients at molecular level and devising a sensitive biomarker, proteomics is a central technology with sirtuins as one of the most promising nutritional biomarker. Sirtuins (seven mammalian sirtuins reported so far), have been reported to perform protein deacetylases and ADP-ribosyltransferases activity. It is distributed in different cellular compartments thereby controlling several metabolic processes...
July 5, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28678522/structural-modification-of-myofibrillar-proteins-by-high-pressure-processing-for-functionally-improved-value-added-and-healthy-muscle-gelled-foods
#17
Xing Chen, Ronald Keith Tume, Youling Xiong, Xinglian Xu, Guanghong Zhou, Conggui Chen, Tadayuki Nishiumi
The texture, yield and organoleptic properties of comminuted meat products are closely related to the structure and functionality of myofibrillar proteins (MP). To enhance functional properties of MP, high hydrostatic pressure (HHP) has been widely utilized to modify the structure of MP through protein denaturation, solubilization, aggregation or gelation. This modification depends on the protein system (specie, type and formulation) and HHP condition (pressure intensity, pressurizing gradient, duration time, temperature, pressure/temperature and the sequence of application)...
July 5, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28665695/smart-storage-technologies-applied-to-fresh-foods-a-review
#18
Jingyu Wang, Min Zhang, Zhongxue Gao, Benu Adhikari
Fresh foods are perishable, seasonal and regional in nature and their storage, transportation and preservation of freshness are quite challenging. Smart storage technologies can online detection and monitor the changes of quality parameters and storage environment of fresh foods during storage, so that operators can make timely adjustments to reduce the loss. This article reviews the smart storage technologies from two aspects: online detection technologies and smartly monitoring technologies for fresh foods...
June 30, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28665691/dietary-dha-bioaccessibility-and-neurobehavioural-development-in-children
#19
Carlos Cardoso, Cláudia Afonso, Narcisa M Bandarra
DHA is a key nutritional n-3 polyunsaturated fatty acid (n-3 PUFA) and needs to be supplied by the human diet. High levels of DHA intake appear to reduce the risk of depression, bipolar disorder, and mood disorders. On the basis of these connections between DHA and neurological health, this paper reviews what is currently known about DHA and children neurodevelopment as well as the benefits of DHA intake to prevention of autism and behaviour disorders through a selective and representative revision of different papers ranging from pure observational studies to randomized controlled trials (RCTs)...
June 30, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28665689/recent-advances-in-nanofabrication-techniques-for-sers-substrates-and-their-applications-in-food-safety-analysis
#20
Xiaohui Xie, Hongbin Pu, Da-Wen Sun
The ability to analyze food safety and quality in a quick, sensitive, and reliable manner is of high importance in food industry. Surface-enhanced Raman scattering (SERS), which is popular for its significant enhancement, excellent sensitivity, and the fingerprinting ability to identify special molecules, has shown vast potential for rapid detection of chemical constitutes, chemical contaminants, and pathogens in food sample. For SERS, the enhancement of Raman signals is related to not only the SERS-active substrates, but also the interactions between sample and substrates...
June 30, 2017: Critical Reviews in Food Science and Nutrition
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