Critical Reviews in Food Science and Nutrition, Volume 61, Issue 13 (2021)

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Critical Reviews in Food Science and Nutrition, Volume 61, Issue 13 (2021)

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Reviews

Optical nanosensors for biofilm detection in the food industry: principles, applications and challenges
Hongbin Pu, Yiwen Xu, Da-Wen Sun, Qingyi Wei & Xiaoli Li
Pages: 2107-2124
Published online: 03 Sep 2020
AbstractforOptical nanosensors for biofilm detection in the food industry: principles, applications and challenges | Full Text | References | PDF (2.8 MB) | EPUB
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Mango (Mangifera indica L.): a magnificent plant with cancer preventive and anticancer therapeutic potential
Bilal Mirza, Courtney R. Croley, Maha Ahmad, Joshua Pumarol, Niranjan Das, Gautam Sethi & Anupam Bishayee
Pages: 2125-2151
Published online: 08 Jun 2020
AbstractforMango (Mangifera indica L.): a magnificent plant with cancer preventive and anticancer therapeutic potential | Full Text | References | PDF (3.7 MB) | EPUB
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Membrane separation processes for the extraction and purification of steviol glycosides: an overview
Roberto Castro-Muñoz, Elsa Díaz-Montes, Alfredo Cassano & Emilia Gontarek
Pages: 2152-2174
Published online: 04 Jun 2020
AbstractforMembrane separation processes for the extraction and purification of steviol glycosides: an overview | Full Text | References | PDF (2 MB) | EPUB
  • 1522 Views
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Potential implications of polyphenols on aging considering oxidative stress, inflammation, autophagy, and gut microbiota
Min Wu, Qingying Luo, Rongxuan Nie, Xingpan Yang, Zizhong Tang & Hong Chen
Pages: 2175-2193
Published online: 04 Jun 2020
AbstractforPotential implications of polyphenols on aging considering oxidative stress, inflammation, autophagy, and gut microbiota | Full Text | References | PDF (2.6 MB) | EPUB
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Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces – a review
Vitor A. S. Vidal, Jose M. Lorenzo, Paulo E. S. Munekata & Marise A. R. Pollonio
Pages: 2194-2206
Published online: 04 Jun 2020
AbstractforChallenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces – a review | Full Text | References | PDF (2 MB) | EPUB
  • 1261 Views
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Bio-functional properties of probiotic Lactobacillus: current applications and research perspectives
Jagrani Minj, Priyanka Chandra, Catherine Paul & Rakesh Kumar Sharma
Pages: 2207-2224
Published online: 10 Jun 2020
AbstractforBio-functional properties of probiotic Lactobacillus: current applications and research perspectives | Full Text | References | PDF (1.7 MB) | EPUB
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Review

Synthesis, characterization, and biological activity of selenium nanoparticles conjugated with polysaccharides
Xiao-Dan Shi, Yong-Qi Tian, Jiu-Lin Wu & Shao-Yun Wang
Pages: 2225-2236
Published online: 22 Jun 2020
AbstractforSynthesis, characterization, and biological activity of selenium nanoparticles conjugated with polysaccharides | Full Text | References | PDF (1.6 MB) | EPUB
  • 1941 Views
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Reviews

Tangerine tomatoes: origin, biochemistry, potential health benefits and future prospects
Hartono Tanambell, Karen Suzanne Bishop & Siew Young Quek
Pages: 2237-2248
Published online: 12 Jun 2020
AbstractforTangerine tomatoes: origin, biochemistry, potential health benefits and future prospects | Full Text | References | PDF (1.7 MB) | EPUB
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Dolichos Lablab-an underutilized crop with future potentials for food and nutrition security: a review
Josephine J. Minde, Pavithravani B. Venkataramana & Athanasia O. Matemu
Pages: 2249-2261
Published online: 12 Jun 2020
AbstractforDolichos Lablab-an underutilized crop with future potentials for food and nutrition security: a review | Full Text | References | PDF (1.2 MB) | EPUB
  • 1048 Views
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Obesity as a risk factor for COVID-19: an overview
Ricardo Wesley Alberca, Luana de Mendonça Oliveira, Anna Cláudia Calvielli Castelo Branco, Nátalli Zanete Pereira & Maria Notomi Sato
Pages: 2262-2276
Published online: 15 Jun 2020
AbstractforObesity as a risk factor for COVID-19: an overview | Full Text | References | PDF (1.3 MB) | EPUB
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