Comprehensive Reviews in Food Science and Food Safety
SCIE-ISI SCOPUS (2002-2003,2005-2025)
1541-4337
1541-4337
Mỹ
Cơ quản chủ quản: WILEY , Wiley-Blackwell
Lĩnh vực:
Food Science
Các bài báo tiêu biểu
Resistant Starch–A Review
Tập 5 Số 1 - Trang 1-17 - 2006
ABSTRACTThe concept of resistant starch (RS) has evoked new interest in the
bioavailability of starch and in its use as a source of dietary fiber,
particularly in adults. RS is now considered to provide functional properties
and find applications in a variety of foods. Types of RS, factors influencing
their formation, consequence of such formation, their methods of preparation,
their methods of es...
Mechanisms and Factors for Edible Oil Oxidation
Tập 5 Số 4 - Trang 169-186 - 2006
ABSTRACT: Edible oil is oxidized during processing and storage via autoxidation
and photosensitized oxidation, in which triplet oxygen (3O2) and singlet oxygen
(1O2) react with the oil, respectively. Autoxidation of oils requires radical
forms of acylglycerols, whereas photosensitized oxidation does not require lipid
radicals since 1O2 reacts directly with double bonds. Lipid hydroperoxides
forme...
Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications
Tập 15 Số 1 - Trang 143-182 - 2016
AbstractMicroencapsulation is a process of building a functional barrier between
the core and wall material to avoid chemical and physical reactions and to
maintain the biological, functional, and physicochemical properties of core
materials. Microencapsulation of marine, vegetable, and essential oils has been
conducted and commercialized by employing different methods including
emulsification, sp...
Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products
Tập 9 Số 3 - Trang 292-302 - 2010
ABSTRACT: Recently, the focus of scientific investigations has moved from the
primary role of food as the source of energy and body‐forming substances to the
more subtle action of biologically active food components on human health. There
has been an explosion of consumer interest in the active role of food in the
well‐being and life prolongation, as well as in the prevention of initiation,
promo...
Pomegranate and its Many Functional Components as Related to Human Health: A Review
Tập 9 Số 6 - Trang 635-654 - 2010
Abstract: Pomegranate (Punica granatum L.) is an ancient fruit that is widely
consumed as fresh fruit and juice. The use of pomegranate fruit dates from
ancient times and reports of its therapeutic qualities have echoed throughout
the ages. Both in vitro and in vivo studies have demonstrated how this fruit
acts as antioxidant, antidiabetic, and hypolipidemic and shows antibacterial,
antiinflammat...
Tổng Quan về Trà Kombucha—Vi Sinh Học, Thành Phần, Quá Trình Lên Men, Lợi Ích, Độc Tính và Nấm Trà Dịch bởi AI
Tập 13 Số 4 - Trang 538-550 - 2014
Tóm TắtQuá trình lên men trà có đường với cộng sinh văn hoá của vi khuẩn axetic
và nấm men (nấm trà) cho ra sản phẩm trà kombucha, một loại trà được tiêu thụ
rộng rãi trên toàn thế giới nhờ vào tính chất giải khát và những lợi ích đối với
sức khỏe con người. Trong thập kỷ qua, những tiến bộ quan trọng đã được đạt được
liên quan đến các phát hiện nghiên cứu về trà kombucha và các báo cáo cho rằng
v...
#Kombucha #lên men #vi khuẩn axetic #nấm men #nấm trà #lợi ích sức khỏe #nghiên cứu trà kombucha #thành phần trà kombucha #độc tính trà kombucha
Mechanisms of Antioxidants in the Oxidation of Foods
Tập 8 Số 4 - Trang 345-358 - 2009
ABSTRACT: Antioxidants delay or inhibit lipid oxidation at low concentration.
Tocopherols, ascorbic acid, carotenoids, flavonoids, amino acids, phospholipids,
and sterols are natural antioxidants in foods. Antioxidants inhibit the
oxidation of foods by scavenging free radicals, chelating prooxidative metals,
quenching singlet oxygen and photosensitizers, and inactivating lipoxygenase.
Antioxidant...
The Case for Anthocyanin Consumption to Promote Human Health: A Review
Tập 12 Số 5 - Trang 483-508 - 2013
AbstractAnthocyanins belong to the flavonoid group of polyphenolic compounds,
which are responsible for the red and blue colors of plant organs such as
fruits, flowers, and leaves. Due to their frequent presence in plants,
particularly berry fruits, vegetables, and grapes, they are key components of
the human diet. Interest in anthocyanins has increased widely during the past
decade. Numerous stud...
Maize: A Paramount Staple Crop in the Context of Global Nutrition
Tập 9 Số 4 - Trang 417-436 - 2010
Abstract: The maize plant (Zea mays), characterized by an erect green stalk, is
one of the 3 great grain crops of the world. Its kernels, like other seeds, are
storage organs that contain essential components for plant growth and
reproduction. Many of these kernel constituents, including starch, protein, and
some micronutrients, are also required for human health. For this reason, and
others, mai...
Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh‐Cut Produce
Tập 2 Số s1 - Trang 78-141 - 2003