Critical Reviews in Food Science and Nutrition_文献综述【化源网】


Is vegetarianism healthy for children? https://doi.org/10.1080/10408398.2018.1437024 2018-02-23 According to the Academy of Nutrition and Dietetics' influential position statement on vegetarianism, meat and seafood can be replaced with milk, soy/legumes, and eggs without any negative effects in children. The United States Department of Agriculture endor...
Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review https://doi.org/10.1080/10408398.2018.1431762 2018-02-16 To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes ...
A critical review on the use of artificial neural networks in olive oil production, characterization and authentication https://doi.org/10.1080/10408398.2018.1433628 2018-02-16 Artificial neural networks (ANN) are computationally based mathematical tools inspired by the fundamental cell of the nervous system, the neuron. ANN constitute a simplified artificial replica of the human brain consisting of parallel processing neural elemen...
Industrial potential of carotenoid pigments from microalgae: Current trends and future prospects https://doi.org/10.1080/10408398.2018.1432561 2018-02-16 Microalgae are rich source of various bioactive molecules such as carotenoids, lipids, fatty acids, hydrocarbons, proteins, carbohydrates, amino acids, etc. and in recent Years carotenoids from algae gained commercial recognition in the global market for food...
Loss and formation of malodorous volatile sulfhydryl compounds during wine storage https://doi.org/10.1080/10408398.2018.1427043 2018-02-16 Volatile sulfur compounds (VSCs), particularly low molecular weight sulfhydryls like hydrogen sulfide (H2S) and methanethiol (MeSH), are often observed in wines with sulfurous off-aromas. Recent work has shown both H2S and MeSH can increase up to a few µM (> ...
Chemical methods and techniques to monitor early Maillard reaction in milk products; A review https://doi.org/10.1080/10408398.2018.1431202 2018-02-16 Maillard reaction is an extensively studied, yet unresolved chemical reaction that occurs as a result of application of the heat and during the storage of foods. The formation of advanced glycation end products (AGEs) has been the focus of several investigati...
Effects of blueberry and cranberry consumption on type 2 diabetes glycemic control: A systematic review https://doi.org/10.1080/10408398.2018.1430019 2018-02-13 The metabolic effects of cranberry and blueberry consumption on glycemic control have been evaluated in vitro and in animal models as well as in human studies, although findings have not been systematically reviewed yet. Therefore, a systematic review was car...
Recent applications of multivariate data analysis methods in the authentication of rice and the most analyzed parameters: A review https://doi.org/10.1080/10408398.2018.1431763 2018-02-12 Rice is one of the most important staple foods around the world. Authentication of rice is one of the most addressed concerns in the present literature, which includes recognition of its geographical origin and variety, certification of organic rice and many ...
The effects of probiotics in lactose intolerance: A systematic review https://doi.org/10.1080/10408398.2018.1425977 2018-02-09 Over 60 percent of the human population has a reduced ability to digest lactose due to low levels of lactase enzyme activity. Probiotics are live bacteria or yeast that supplements the gastrointestinal flora. Studies have shown that probiotics exhibit various...
Modern perspectives on the health benefits of kefir in next generation sequencing era: Improvement of the host gut microbiota https://doi.org/10.1080/10408398.2018.1428168 2018-02-09 Kefir is a natural complex fermented milk product containing more than 50 species of probiotic bacteria and yeast, and has been demonstrated to have multiple properties conferring health benefits, including antiobesity, anti-hepatic steatosis, antioxidative, ...

Is vegetarianism healthy for children?

https://doi.org/10.1080/10408398.2018.1437024

2018-02-23

According to the Academy of Nutrition and Dietetics' influential position statement on vegetarianism, meat and seafood can be replaced with milk, soy/legumes, and eggs without any negative effects in children. The United States Department of Agriculture endor...

Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review

https://doi.org/10.1080/10408398.2018.1431762

2018-02-16

To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes ...

A critical review on the use of artificial neural networks in olive oil production, characterization and authentication

https://doi.org/10.1080/10408398.2018.1433628

2018-02-16

Artificial neural networks (ANN) are computationally based mathematical tools inspired by the fundamental cell of the nervous system, the neuron. ANN constitute a simplified artificial replica of the human brain consisting of parallel processing neural elemen...

Industrial potential of carotenoid pigments from microalgae: Current trends and future prospects

https://doi.org/10.1080/10408398.2018.1432561

2018-02-16

Microalgae are rich source of various bioactive molecules such as carotenoids, lipids, fatty acids, hydrocarbons, proteins, carbohydrates, amino acids, etc. and in recent Years carotenoids from algae gained commercial recognition in the global market for food...

Loss and formation of malodorous volatile sulfhydryl compounds during wine storage

https://doi.org/10.1080/10408398.2018.1427043

2018-02-16

Volatile sulfur compounds (VSCs), particularly low molecular weight sulfhydryls like hydrogen sulfide (H2S) and methanethiol (MeSH), are often observed in wines with sulfurous off-aromas. Recent work has shown both H2S and MeSH can increase up to a few µM (> ...

Chemical methods and techniques to monitor early Maillard reaction in milk products; A review

https://doi.org/10.1080/10408398.2018.1431202

2018-02-16

Maillard reaction is an extensively studied, yet unresolved chemical reaction that occurs as a result of application of the heat and during the storage of foods. The formation of advanced glycation end products (AGEs) has been the focus of several investigati...

Effects of blueberry and cranberry consumption on type 2 diabetes glycemic control: A systematic review

https://doi.org/10.1080/10408398.2018.1430019

2018-02-13

The metabolic effects of cranberry and blueberry consumption on glycemic control have been evaluated in vitro and in animal models as well as in human studies, although findings have not been systematically reviewed yet. Therefore, a systematic review was car...

Recent applications of multivariate data analysis methods in the authentication of rice and the most analyzed parameters: A review

https://doi.org/10.1080/10408398.2018.1431763

2018-02-12

Rice is one of the most important staple foods around the world. Authentication of rice is one of the most addressed concerns in the present literature, which includes recognition of its geographical origin and variety, certification of organic rice and many ...

The effects of probiotics in lactose intolerance: A systematic review

https://doi.org/10.1080/10408398.2018.1425977

2018-02-09

Over 60 percent of the human population has a reduced ability to digest lactose due to low levels of lactase enzyme activity. Probiotics are live bacteria or yeast that supplements the gastrointestinal flora. Studies have shown that probiotics exhibit various...

Modern perspectives on the health benefits of kefir in next generation sequencing era: Improvement of the host gut microbiota

https://doi.org/10.1080/10408398.2018.1428168

2018-02-09

Kefir is a natural complex fermented milk product containing more than 50 species of probiotic bacteria and yeast, and has been demonstrated to have multiple properties conferring health benefits, including antiobesity, anti-hepatic steatosis, antioxidative, ...