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The nutritional profile of chia seeds and sprouts: tailoring germination practices for enhancing health benefits-a comprehensive review Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-04-15 Manting Huang, Hui Xu, Qian Zhou, Jianbo Xiao, Yuting Su, Mingfu Wang
Chia seeds have gained significant attention due to their unique composition and potential health benefits, including high dietary fibers, omega-3 fatty acids, proteins, and phenolic compounds. The...
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Inhibitory effect of food-functioned phytochemicals on dysregulated inflammatory pathways triggered by SARS-CoV-2: a mechanistic review Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-04-15 Ibrahim Jantan, Nor Azrina Norahmad, Yuandani, Md. Areeful Haque, Zeti-Azura Mohamed-Hussein, Mohd Ridzuan Mohd Abd Razak, Ami Fazlin Syed Mohamed, Kok Wai Lam, Sarah Ibrahim
Inflammatory cascades of the dysregulated inflammatory pathways in COVID-19 can cause excessive production of pro-inflammatory cytokines and chemokines leading to cytokine storm syndrome (CSS). The...
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Milk-derived exosome nanovesicles: recent progress and daunting hurdles Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-04-10 Kaili Wang, Xu Zhao, Sijia Yang, Xiaoxi Qi, Guofang Zang, Chun Li, Aili Li, Bingcan Chen
Raw milk is the foundation of quality and safety in the dairy industry, and improving milk source management is the fundamental guarantee. Milk-derived exosomes (MDEs) are nanoscale information tra...
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Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-04-09 Yi Liao, Zhenxiao Wang, Yukun Pei, Shizhang Yan, Tianyao Chen, Baokun Qi, Yang Li
Oil bodies (OBs) function as organelles that store lipids in plant seeds. An oil body (OB) is encased by a membrane composed of proteins (e.g., oleosins, caleosins, and steroleosins) and a phosphol...
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Recent progress in promoting the bioavailability of polyphenols in plant-based foods Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-04-09 Merve Tomas, Yuxi Wen, Wei Liao, Lizhu Zhang, Chao Zhao, David Julian McClements, Elifsu Nemli, Mustafa Bener, Resat Apak, Esra Capanoglu
Polyphenols are important constituents of plant-based foods, exhibiting a range of beneficial effects. However, many phenolic compounds have low bioavailability because of their low water solubilit...
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Leptin pathway is a crucial target for anthocyanins to protect against metabolic syndrome Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-04-03 Maomao Liu, Siyu Li, Meiyi Guan, Shun Bai, Weibin Bai, Xinwei Jiang
The high prevalence of metabolic syndrome is threatening the health of populations all over the world. Contemporary work demonstrates that high leptin concentration is directly related to the devel...
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Design of colloid structure to realize gel salt reduction: a review Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-04-01 Wenmeng Liu, David Julian McClements, Zhengyu Jin, Long Chen
Excessive consumption of salt is associated with increased incidence of cardiovascular diseases, hypertension, diabetes, and other health issues. However, it is challenging to find appropriate stra...
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Polysaccharide–dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-31 Kedu Wang, Zihang Cheng, Dongling Qiao, Fengwei Xie, Siming Zhao, Binjia Zhang
The global aging population has brought about a pressing health concern: dysphagia. To effectively address this issue, we must develop specialized diets, such as thickened fluids made with polysacc...
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Comprehensive analysis of phospholipid in milk and their biological roles as nutrients and biomarkers Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-31 Jing-yi Gu, Xia-bing Li, Guang-qin Liao, Tian-cai Wang, Zi-shuang Wang, Qi Jia, Yong-zhong Qian, Xing-lian Zhang, Jing Qiu
Phospholipids (PL) have garnered significant attention due to their physiological activities. Milk and other dairy products are important dietary sources for humans and have been extensively used t...
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A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-26 Xudong Yan, David Julian McClements, Shunjing Luo, Jiangping Ye, Chengmei Liu
Fermentation is one of the oldest food processing techniques known to humans and cereal fermentation is still widely used to create many types of foods and beverages. Starch is a major component of...
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EGCG-based nanoparticles: synthesis, properties, and applications Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-22 Xiaoke Peng, David Julian McClements, Xuebo Liu, Fuguo Liu
(-)-Epigallocatechin-3-gallate (EGCG) is a natural phenolic substance found in foods and beverages (especially tea) that exhibits a broad spectrum of biological activities, including antioxidant, a...
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Raman spectroscopy coupled with chemometrics for identification of adulteration and fraud in muscle foods: a review Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-24 Haiyang Ma, Jiajun Guo, Guishan Liu, Delang Xie, Bingbing Zhang, Xiaojun Li, Qian Zhang, Qingqing Cao, Xiaoxue Li, Fang Ma, Yang Li, Guoling Wan, Yan Li, Di Wu, Ping Ma, Mei Guo, Junjie Yin
Muscle foods, valued for their significant nutrient content such as high-quality protein, vitamins, and minerals, are vulnerable to adulteration and fraud, stemming from dishonest vendor practices ...
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Recent developments in the fabrication of food microparticles and nanoparticles using microfluidic systems Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-23 Xiao Xu, Qi Tang, Yating Gao, Shaoqin Chen, Yingying Yu, Hongliang Qian, David Julian McClements, Chongjiang Cao, Biao Yuan
Microfluidics is revolutionizing the production of microparticles and nanoparticles, offering precise control over dimensions and internal structure. This technology facilitates the creation of col...
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Plant protein-based edible films and the effect of phenolic additives Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-19 Deniz Günal-Köroğlu, Esra Capanoglu
The use of protein-based films in food preservation has been investigated as an alternative to synthetic plastics in recent years. Being biodegradable, edible, natural, and upcycling from food wast...
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Recent advancements with loop-mediated isothermal amplification (LAMP) in assessment of the species authenticity with meat and seafood products Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-18 Shihui Wang, Hongwei Song, Tianlong Wang, Hanyue Xue, Yanjin Fei, Xiong Xiong
Species adulteration or mislabeling with meat and seafood products could negatively affect the fair trade, wildlife conservation, food safety, religion aspect, and even the public health. While PCR...
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Unlocking the health potential of anthocyanins: a structural insight into their varied biological effects Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-17 Fangfang Li, Quancai Sun, Long Chen, Ruojie Zhang, Zipei Zhang
Anthocyanins have become increasingly important to the food industry due to their colorant features and many health-promoting activities. Numerous studies have linked anthocyanins to antioxidant, a...
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A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-17 Jin-Pyo An, Yu Wang, Steven D. Munger, Xixuan Tang
Growing demand for the tasty and healthy food has driven the development of low-calorie sweeteners, sweet taste modulators, and bitter masking compounds originated from natural sources. With the di...
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Pectic oligosaccharides: enzymatic preparation, structure, bioactivities and application Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-13 Wei Tang, Tiao Han, Weilin Liu, Jianfei He, Jianhua Liu
Pectic oligosaccharides have become novel bioactive components. However, the comprehensive preparation methods, structural features, bioactivities and application of them lack a systematic review. ...
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A review of gluten detoxification in wheat for food applications: approaches, mechanisms, and implications Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-12 Yue Zhang, Haoyi Wu, Linglin Fu
With the improved knowledge of gluten-related disorders, especially celiac disease (CD), the market of gluten-free food is growing. However, the current gluten-free diet still presents challenges i...
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Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-04 Maryam Mahfouzi, Hongxia Zhang, Li Haoran, David Julian McClements, Milad Hadidi
The potential utilization of starch as a particle-based emulsifier in the preparation of Pickering emulsions is gaining interest within the food industry. Starch is an affordable and abundant funct...
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Cold-tolerance mechanisms in foodborne pathogens: Escherichia coli and Listeria monocytogenes as examples Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-03-05 Ming Liu, Yu Ding, Qinghua Ye, Shi Wu, Qihui Gu, Ling Chen, Youxiong Zhang, Xianhu Wei, Meiqing Deng, Jumei Zhang, Qingping Wu, Juan Wang
The cold chain is an integral part of the modern food industry. Low temperatures can effectively alleviate food loss and the transmission of foodborne diseases caused by microbial reproduction. How...
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Shedding light on the impacts of Spirulina platensis on gut microbiota and related health benefits Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-02-29 José Luiz de Brito Alves, Paulo César Trindade da Costa, Ludmilla Christine Silva de Sales, Cristiane Cosmo Silva Luis, Tainá Patrícia Teixeira Bezerra, Maria Luiza Alves Souza, Bagnólia Araújo Costa, Evandro Leite de Souza
Spirulina (S.) platensis is a blue-green algae with reported nutritional and health-promoting properties, such as immunomodulating, antioxidant, cholesterol-lowering properties, and beneficial effe...
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A review: analysis of technical challenges in cultured meat production and its commercialization Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-02-22 Yan-Yan Zheng, Ze-Nan Hu, Guang-Hong Zhou
The cultured meat technology has developed rapidly in recent years, but there are still many technical challenges that hinder the large-scale production and commercialization of cultured meat. Firs...
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Regulating bacterial biofilms in food and biomedicine: unraveling mechanisms and Innovating strategies Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-02-21 Jun-Hu Cheng, Rong Du, Da-Wen Sun
Bacterial biofilm has brought a lot of intractable problems in food and biomedicine areas. Conventional biofilm control mainly focuses on inactivation and removal of biofilm. However, with robust c...
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Radical species generating technologies for decontamination of Listeria species in food: a recent review report Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-02-21 Rathnakumar Kaavya, Bharathipriya Rajasekaran, Kartik Shah, C. Nickhil, Suguna Palanisamy, Suriya Palamae, Anandu Chandra Khanashyam, R. Pandiselvam, Soottawat Benjakul, Priyamavada Thorakattu, Bharathi Ramesh, Fawzan Sigma Aurum, Karthik Sajith Babu, Sarvesh Rustagi, Seema Ramniwas
Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is o...
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Ultra-processed food consumption and human health: an umbrella review of systematic reviews with meta-analyses Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-02-16 Janett Barbaresko, Janine Bröder, Johanna Conrad, Edyta Szczerba, Alexander Lang, Sabrina Schlesinger
Recently, ultra-processed foods received a lot of attention, but also criticism. Our aim was to provide an overview of the existing evidence of ultra-processed food consumption on human health. We ...
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A breakthrough of immunoassay format for hapten: recent insights into noncompetitive immunoassays to detect small molecules Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-02-14 Yi-Fan Liang, Jin-Yi Yang, Yu-Dong Shen, Zhen-Lin Xu, Hong Wang
Immunoassay based on the antibodies specific for targets has advantages of high sensitivity, simplicity and low cost, therefore it has received more attention in recent years, especially for the ra...
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A comprehensive review of machine learning and its application to dairy products Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-02-13 Paulina Freire, Diego Freire, Carmen C. Licon
Machine learning (ML) technology is a powerful tool in food science and engineering offering numerous advantages, from recognizing patterns and predicting outcomes to customizing and adjusting to i...
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Protein quality of commercially important edible bivalves Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-02-08 Jingjing Song, Cong Luo, Leongseng Lim, Kit-Leong Cheong, Ardavan Farhadi, Karsoon Tan
Bivalves are a high-quality source of animal protein for human consumption. In recent years, the demand for bivalve proteins has increased dramatically, leading to a sharp increase in global produc...
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Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-02-11 Mengzhuo Li, Liang Zou, Lizhen Zhang, Guixing Ren, Yang Liu, Xiaoyan Zhao, Peiyou Qin
Plant-based proteins (PBPs), which are environmentally friendly and sustainable sources of nutrition, can address the emerging challenges facing the global food supply due to the rapidly increasing...
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Omega-9 monounsaturated fatty acids: a review of current scientific evidence of sources, metabolism, benefits, recommended intake, and edible safety Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-02-11 Yue Wang, Jun Jin, Gangcheng Wu, Wei Wei, Qingzhe Jin, Xingguo Wang
Omega-9 monounsaturated fatty acids (ω-9 MUFAs) are a group of unsaturated fatty acids with a unique double bond in the 9th position at the end of the methyl group terminal, having the same double ...
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The impact of elevated temperature on the macro-nutrients of commercially important marine bivalves: the implication of ocean warming Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-31 Xiaoxia Liu, Leiheng Huang, Leongseng Lim, Hanafiah Fazhan, Karsoon Tan
Bivalves are nutritious animal protein source for humans, rich in high quality proteins, lipids, and carbohydrates. Many studies have shown that ocean warming has detrimental effects on the nutriti...
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Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-22 K. Küçükgöz, J. Echave, P. Garcia-Oliveira, S. Seyyedi-Mansour, P. Donn, J. Xiao, Monika Trząskowska, M. A. Prieto
Health-promoting foods have become increasingly popular due to intensified consumer interest and awareness of illnesses. There is a global market for apple fruits, which are affordable, nutritious,...
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New horizon to the world of gut microbiome: seeds germination Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-16 Sima Maleki, Seyed Hadi Razavi, Hariom Yadav, Maria Letizia Manca
The second brain of humans has been known as the microbiome. The microbiome is a dynamic network composed of commensal bacteria, archaea, viruses, and fungi colonized in the human gastrointestinal ...
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The impact of consuming technologically processed functional foods enriched/fortified with (poly)phenols on cardiometabolic risk factors: a systematic review of randomized controlled trials Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-12 Oleg Frumuzachi, Mihai Babotă, Doina Miere, Andrei Mocan, Gianina Crișan
Cardiovascular diseases are a major global cause of death and healthcare costs, emphasizing the need for effective prevention and management of cardiometabolic risk factors. One promising approach ...
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The insights into the phage communities of fermented foods in the age of viral metagenomics Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-12 Huadong Zhang, Hongxia Zhang, Hai Du, Xiaowei Yu, Yan Xu
Phages play a critical role in the assembly and regulation of fermented food microbiome through lysis and lysogenic lifestyle, which in turn affects the yield and quality of fermented foods. Theref...
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Development of nano-delivery systems for loaded bioactive compounds: using molecular dynamics simulations Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-11 Li-Hang Chen, Jiang-Ning Hu
Over the past decade, a remarkable surge in the development of functional nano-delivery systems loaded with bioactive compounds for healthcare has been witnessed. Notably, the demanding requirement...
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The therapeutic potential of dietary intervention: based on the mechanism of a tryptophan derivative-indole propionic acid on metabolic disorders Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-08 Ben Niu, Tong Pan, Yue Xiao, Hongchao Wang, Jinlin Zhu, Fengwei Tian, Wenwei Lu, Wei Chen
Tryptophan (TRP) contributes to individual immune homeostasis and good condition via three complex metabolism pathways (5-hydroxytryptamine (5-HT), kynurenine (KP), and gut microbiota pathway). Ind...
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Expectations for employing Escherichia coli Nissle 1917 in food science and nutrition Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-08 Miaomiao Hu, Tao Zhang, Ming Miao, Kewen Li, Qingmin Luan, Guilian Sun
As a promising probiotic strain, Escherichia coli Nissle 1917 (EcN) has been demonstrated to confer beneficial effects on intestinal health, immune function, and pathogen prevention. Additionally, ...
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Defining “low-carb” in the scientific literature: A scoping review of clinical studies Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-08 Violeta Chacón, Kelly C. Cara, Mei Chung, Taylor C. Wallace
There remains a lack of scientific consensus on what level of carbohydrate intake constitutes low-carbohydrate diets. We conducted a scoping review to understand how low-carbohydrate diets were def...
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Targeted phytogenic compounds against Vibrio parahaemolyticus biofilms Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-08 Xue Bai, Xiaoli Chen, Defu Zhang, Xuefei Liu, Jianrong Li
As one of main culprit of seafood-associated human illness, Vibrio parahaemolyticus can readily accumulate on biotic or abiotic surfaces to form biofilms in the seafood processing environment. Biof...
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Allergenicity of alternative proteins: research hotspots, new findings, evaluation strategies, regulatory status, and future trends: a bibliometric analysis Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-08 Peipei Li, Lina Sheng, Yongli Ye, Jia-sheng Wang, Shuxiang Geng, Deli Ning, Xiulan Sun
As the world population rises, the demand for protein increases, leading to a widening gap in protein supply. There is an unprecedented interest in the development of alternative proteins, but thei...
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Alzheimer, Parkinson, dementia, and phytochemicals: insight review Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-08 Basak Can, Nevin Sanlier
Alzheimer’s, Parkinson’s, and dementia are the leading neurodegenerative diseases that threaten the world with the aging population. Although the pathophysiology of each disease is unique, the step...
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A critical examination of human data for the biological activity of quercetin and its phase-2 conjugates Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-08 Gary Williamson, Michael N. Clifford
This critical review examines evidence for beneficial effects of quercetin phase-2 conjugates from clinical intervention studies, volunteer feeding trials, and in vitro work. Plasma concentrations ...
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The health benefits of dietary short-chain fatty acids in metabolic diseases Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-08 Zhipeng Tao, Yao Wang
Short-chain fatty acids (SCFAs) are a subset of fatty acids that play crucial roles in maintaining normal physiology and developing metabolic diseases, such as obesity, diabetes, cardiovascular dis...
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Peppermint and menthol: a review on their biochemistry, pharmacological activities, clinical applications, and safety considerations Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2024-01-03 Asma Kazemi, Aida Iraji, Niusha Esmaealzadeh, Mehdi Salehi, Mohammad Hashem Hashempur
In this manuscript, we conducted a comprehensive review of the diverse effects of peppermint on human health and explored the potential underlying mechanisms. Peppermint contains three main groups ...
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Techno-functional attributes of oilseed proteins: influence of extraction and modification techniques Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-28 Gurjeet Kaur, Navjot Kaur, Ritika Wadhwa, Surya Tushir, Deep Narayan Yadav
Plant-based protein isolates and concentrates are nowadays becoming popular due to their nutritional, functional as well as religious concerns. Among plant proteins, oilseeds, a vital source of val...
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Food-derived peptides as novel therapeutic strategies for NLRP3 inflammasome-related diseases: a systematic review Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-28 Ziqi Zhang, Yuan Zhang, Meiying Zhang, Chenfeng Yu, Pingping Yang, Minxuan Xu, Jitao Ling, Yuting Wu, Zicheng Zhu, Yixuan Chen, Ao Shi, Xiao Liu, Jing Zhang, Peng Yu, Deju Zhang
NLRP3 (NOD-, LRR- and pyrin domain-containing protein 3), a member of the nucleotide-binding domain (NOD) and leucine-rich repeat sequence (LRR) protein (NLR) family, plays an essential role in the...
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Fungi-derived natural antioxidants Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-29 Nazli Pinar Arslan, Pranav Dawar, Seyda Albayrak, Meryem Doymus, Fakhrul Azad, Nevzat Esim, Mesut Taskin
In humans, exogenous antioxidants aid the endogenous antioxidant system to detoxify excess ROS generated during oxidative stress, thereby protecting the body against various diseases and stressful ...
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Visual fatigue a comprehensive review of mechanisms of occurrence, animal model design and nutritional intervention strategies Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-28 Hao Duan, Wenjie Yan
When the eyes work intensively, it is easy to have eye discomfort such as blurred vision, soreness, dryness, and tearing, that is, visual fatigue. Visual fatigue not only affects work and study eff...
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High and low dietary fiber consumption and cancer risk: a comprehensive umbrella review with meta-meta-analysis involving meta-analyses of observational epidemiological studies Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-28 Mehmet Emin Arayici, Yasemin Basbinar, Hulya Ellidokuz
It is a well-known fact that dietary fiber is recognized as one of the essential components of a healthy diet. The aim of this paper was to investigate the impact of dietary fiber on the incidence ...
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Can different types of tree nuts and peanuts induce varied effects on specific blood lipid parameters? A systematic review and network meta-analysis Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-28 Isabel Antonia Martínez-Ortega, Arthur Eumann Mesas, Bruno Bizzozero-Peroni, Miriam Garrido-Miguel, Estela Jiménez-López, Vicente Martínez-Vizcaíno, Rubén Fernández-Rodríguez
Tree nuts and peanuts have shown cardioprotective effects through the modulation of blood lipid levels. Despite the abundance of scientific evidence available, it remains uncertain whether the type...
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Developments in food neonicotinoids detection: novel recognition strategies, advanced chemical sensing techniques, and recent applications Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-27 Xinru Yu, Hongbin Pu, Da-Wen Sun
Neonicotinoid insecticides (NEOs) are a new class of neurotoxic pesticides primarily used for pest control on fruits and vegetables, cereals, and other crops after organophosphorus pesticides (OPPs...
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Potential roles of cereal bioactive compounds in the prevention and treatment of type 2 diabetes: A review of the current knowledge Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-26 Birsen Yılmaz, Alexandrina Sırbu, Hilal Betül Altıntaş Başar, Gülden Goksen, Ifagbémi Bienvenue Chabı, Hitomi Kumagaı, Fatih Ozogul
Diabetes is one of the most common non-communicable diseases in both developed and underdeveloped countries with a 9.3% prevalence. Unhealthy diets and sedentary lifestyles are among the most commo...
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Biotechnological strategies overcoming limitations to H. pluvialis-derived astaxanthin production and Morocco’s potential Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-25 Chanda Mutale-joan, Hicham El Arroussi
Haematococcus pluvialis is the richest source of natural astaxanthin, but the production of H. pluvialis-derived astaxanthin is usually limited by its slow cell proliferation and astaxanthin accumu...
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New insights of flavonoid glycosidases and their application in food industry Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-20 Yingjun Liu, Qiuxia Yang, Yushan Guo, Yueming Jiang, Hong Zhu, Bao Yang
Flavonoids are significant natural nutraceuticals and a key component of dietary supplements. Given that flavonoid glycosides are more plentiful in nature and less beneficial to human health than t...
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Integrative deep learning framework predicts lipidomics-based investigation of preservatives on meat nutritional biomarkers and metabolic pathways Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-21 Wei Jia, Aiai Guo, Wenwen Bian, Rong Zhang, Xin Wang, Lin Shi
Preservatives are added as antimicrobial agents to extend the shelf life of meat. Adding preservatives to meat products can affect their flavor and nutrition. This review clarifies the effects of p...
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Exploration on anti-hypoxia properties of peptides: a review Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-20 Feiyan Yang, Tiantian Xie, Zuomin Hu, Zhongxing Chu, Han Lu, Qi Wu, Dandan Qin, Shuguo Sun, Zhang Luo, Feijun Luo
Peptides are important components of human nutrition and health, and considered as safe, nontoxic, and easily absorbed potential drugs. Anti-hypoxia peptides are a kind of peptides that can prevent...
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Recent advances in biosynthesis of mycotoxin-degrading enzymes and their applications in food and feed Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-18 Jinpei Fang, Lina Sheng, Yongli Ye, Jian Ji, Jiadi Sun, Yinzhi Zhang, Xiulan Sun
Mycotoxins are secondary metabolites produced by fungi in food and feed, which can cause serious health problems. Bioenzymatic degradation is gaining increasing popularity due to its high specifici...
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Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets Crit. Rev. Food Sci. Nutr. (IF 10.2) Pub Date : 2023-12-20 Bahar Demircan, Yakup Sedat Velioglu
Edible food packaging has emerged as a critical focal point in the discourse on sustainability, prompting the development of innovative solutions, notably in the realm of edible pouches. Often deno...