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Activated oxygen species and oxidation of food constituents. 活性氧和食品成分的氧化。
CRC critical reviews in food science and nutrition Pub Date : 1978-01-01 DOI: 10.1080/10408397809527250
M B Korycka-Dahl, T Richardson
{"title":"Activated oxygen species and oxidation of food constituents.","authors":"M B Korycka-Dahl,&nbsp;T Richardson","doi":"10.1080/10408397809527250","DOIUrl":"https://doi.org/10.1080/10408397809527250","url":null,"abstract":"<p><p>Activated oxygen species which may be important in initiating oxidative changes in foods include singlet oxygen, hydroxyl radical, ozone, superoxide anion (perhydroxyl radical at low pH), and hydrogen peroxide. Chemical and enzymic reactions known to occur in biological materials can generate singlet oxygen, hydroxyl radical, superoxide anion, and hydrogen peroxide. Ozone is primarily a product of photoreactions in polluted air. Reactions involving singlet oxygen, hydroxyl radical, and ozone with food constituents can ultimately yield peroxides which decompose to initiate oxidative chain reactions. Superoxide anion and hydrogen peroxide are relatively inert toward organic molecules but can decompose to produce the more reactive singlet oxygen and hydroxyl radical. Inhibition of reactions initiated by reactive oxygen species in foods should be very important in preserving the oxidative stability of foods. The generation, detection, measurement, reaction, and inhibition of reactions of active oxygen species are surveyed in this review.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"10 3","pages":"209-41"},"PeriodicalIF":0.0,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397809527250","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11430964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 166
Amines in foods. 食物中的胺。
CRC critical reviews in food science and nutrition Pub Date : 1978-01-01 DOI: 10.1080/10408397809527256
J A Maga
{"title":"Amines in foods.","authors":"J A Maga","doi":"10.1080/10408397809527256","DOIUrl":"https://doi.org/10.1080/10408397809527256","url":null,"abstract":"Amines represent a class of compounds which historically have been associated with fishery products and cheese; however, this review clearly demonstrates that their occurrence is widespread in our food supply. In addition, their formation pathways, methods of isolation and identification, and sensory properties are discussed.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"10 4","pages":"373-403"},"PeriodicalIF":0.0,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397809527256","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11572730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 84
The nutritional and physiological impact of milk in human nutrition. 牛奶在人体营养中的营养和生理影响。
CRC critical reviews in food science and nutrition Pub Date : 1978-01-01 DOI: 10.1080/10408397909527259
V A Lee, K Lorenz
{"title":"The nutritional and physiological impact of milk in human nutrition.","authors":"V A Lee,&nbsp;K Lorenz","doi":"10.1080/10408397909527259","DOIUrl":"https://doi.org/10.1080/10408397909527259","url":null,"abstract":"<p><p>The nutritional value of milk as an important source of energy, high-quality protein, calcium, and riboflavin has been recognized for many years. Currently, the widespread use and promotion of milk in the U.S. as well as developing countries has been questioned. This review examines the nutrient composition of dairy products, factors that account for variability in composition of milk, milk processing, preservation, quality control, and contaminants (such as minerals, radionuclides antibiotics, microorganisms and their metabolites, herbicides, and insecticides) in milk. Consumption patterns for milk and evidence for its nutritional value, especially in children, are presented. Milk consumption has been related to disease or conditions such as atherosclerosis, milk allergy, lactose intolerance, anemia, dental problems, and others. Recent recommendations for dietary changes for individuals in the U.S. and other developed countries could affect the use of milk. In addition, the use of feeding programs in the U.S. and developing countries which are based primarily on milk has been criticized. The preparation of new types of milk designed to offset certain difficulties encountered with cow's milk are now being evaluated in humans.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"11 1","pages":"41-116"},"PeriodicalIF":0.0,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397909527259","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11586050","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 18
Impact of external influences on food packaging. 外部影响对食品包装的影响。
CRC critical reviews in food science and nutrition Pub Date : 1977-09-01 DOI: 10.1080/10408397709527235
A L Brody
{"title":"Impact of external influences on food packaging.","authors":"A L Brody","doi":"10.1080/10408397709527235","DOIUrl":"https://doi.org/10.1080/10408397709527235","url":null,"abstract":"<p><p>Since the food supply is dependent upon an effective packaging system, threats to packaging represent implied threats to food processing and distribution. Enacted and potential legislation and regulation are retarding technological and commercial progress in food packaging and have already restricted some food packaging/processins systems. The results of these external influences is not simply the sum of the individual acts, but is a cascading self-imposed arresting of food packaging/processing advancement. The technological bases for the enacted and proposed legislation and regulation are presented in the enumeration of the external influences on food packaging. Economic and sociological arguments and facts surrounding the issues are also presented. Among the external influences on food packaging detailed are indirect additives, nutritional labeling, benefit:risk, solid waste and litter, environmental pollution, universal product code, and food industry productivity. The magnitude of the total impact of these external influences upon the food supply is so large that assertive action must be taken to channel these influences into more productive awareness. An objective and comprehensive public communications program supported by the technological community appears mandatory.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 3","pages":"227-64"},"PeriodicalIF":0.0,"publicationDate":"1977-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527235","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11618361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Toxicants in plants and plant products. 植物和植物制品中的毒物。
CRC critical reviews in food science and nutrition Pub Date : 1977-09-01 DOI: 10.1080/10408397709527236
D K Salunkhe, M T Wu
{"title":"Toxicants in plants and plant products.","authors":"D K Salunkhe,&nbsp;M T Wu","doi":"10.1080/10408397709527236","DOIUrl":"https://doi.org/10.1080/10408397709527236","url":null,"abstract":"<p><p>Toxicants are widely distributed in plants and plant products, including intentionally added, incidentally added, and naturally occurring food toxicants. This review covers the toxicity of some food additives: the distribution, residues, toxicity, and methods of removal of some pesticides and toxic metals; and the presence of naturally occurring toxicants in plants and plant products. Extensive review has been done, particularly on natural toxicants. However, there are still extensive gaps in our knowledge pertaining to effect upon the health of many of the substances known to be present in natural plant food products, as well as even the identity of many natural chemical components of plant foods and their potential toxicological significance. An understanding of their presence, formation, and toxicity is important as far as public health is concerned.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 3","pages":"265-324"},"PeriodicalIF":0.0,"publicationDate":"1977-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527236","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11547613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 14
Pepper - chemistry, technology, and quality evaluation. 辣椒化学、工艺和质量评价。
CRC critical reviews in food science and nutrition Pub Date : 1977-06-01 DOI: 10.1080/10408397709527233
V S Govindarajan
{"title":"Pepper - chemistry, technology, and quality evaluation.","authors":"V S Govindarajan","doi":"10.1080/10408397709527233","DOIUrl":"https://doi.org/10.1080/10408397709527233","url":null,"abstract":"Pepper is the most important of the spices, with a long history. This article critically reviews our knowledge of the chemistry, processing, and quality evaluation of the product, with emphasis on the constituents contributing to the sensory properties of the spice for which it is valued in food. Other areas briefly summarized include its history, horticultural aspects, production and trade data, and physiological effects. Allied spices and aromatic members of the same family are also considered briefly.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 2","pages":"115-225"},"PeriodicalIF":0.0,"publicationDate":"1977-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527233","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11547612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 97
The basis of color in muscle foods. 肌肉食物颜色的基础。
CRC critical reviews in food science and nutrition Pub Date : 1977-04-01 DOI: 10.1080/10408397709527231
G G Giddings
{"title":"The basis of color in muscle foods.","authors":"G G Giddings","doi":"10.1080/10408397709527231","DOIUrl":"https://doi.org/10.1080/10408397709527231","url":null,"abstract":"The basis of color in heme‐pigmented muscle food resides in the physicochemical/electromagnetic properties of the intracellular oxygen‐carrying heme protein, myoglobin. This critical review of pertinent recent literature explores and attempts to interrelate properties of this color‐imparting molecule in the context of the underlying nature of red meat color and factors promoting stability and instability.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 1","pages":"81-114"},"PeriodicalIF":0.0,"publicationDate":"1977-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527231","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11547611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 58
Biochemistry of lipoxygenase in relation to food quality. 与食品质量有关的脂氧合酶生物化学。
CRC critical reviews in food science and nutrition Pub Date : 1977-04-01 DOI: 10.1080/10408397709527229
N A Eskin, S Grossman, A Pinsky
{"title":"Biochemistry of lipoxygenase in relation to food quality.","authors":"N A Eskin, S Grossman, A Pinsky","doi":"10.1080/10408397709527229","DOIUrl":"10.1080/10408397709527229","url":null,"abstract":"<p><p>A renewed interest in lipoxygenase has led to detailed studies of its isoenzymes, substrate specificity, and the nature of its reaction products. Lipoxygenase is highly specific for cis,cis-1,4-pentadiene systems such as linoleic, linolenic, and arachidonic acid (or ester) and catalyzes the formation of the corresponding hydroperoxides with a cis,-trans-conjugated diene system. The hydroperoxides can then undergo enzymic or spontaneous degradation, producing a range of carbonyl compounds. This review will discuss the biochemical properties of this enzyme and its contribution to the quality of raw and processed food products. An attempt has been made to discuss both the desirable and undesirable effects associated with the action of lipoxygenase, citing specific food examples where appropriate.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 1","pages":"1-40"},"PeriodicalIF":0.0,"publicationDate":"1977-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527229","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11618360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 149
Psychophysical and psychometric approaches to sensory evaluation. 感官评价的心理物理和心理测量方法。
CRC critical reviews in food science and nutrition Pub Date : 1977-04-01 DOI: 10.1080/10408397709527230
H R Moskowitz
{"title":"Psychophysical and psychometric approaches to sensory evaluation.","authors":"H R Moskowitz","doi":"10.1080/10408397709527230","DOIUrl":"https://doi.org/10.1080/10408397709527230","url":null,"abstract":"<p><p>Sensory evaluation has recently utilized the methods developed by psychophysicists and psychometricians, who week to represent data in terms of various scales and mathematical formulations. This review covers the development of ratio scaling to develop relations between sensory and instrumental measures of food, the use of multivariate psychophysical procedures which relate a variety of physical variables to a single sensory response, and the use of multidimensional scaling to relate different sensory percepts to each other. Each of these approaches is nascent in applications to sensory evaluation, although the mathematics and formulations are very developed. Each approach gives the experimenter insights into subjective and objective correlations and the manner in which the panelist perceives relations among stimuli. The treatment of the reported literature for each approach follows the same course: necessary conditions for its application to sensory evaluation, experiences with model systems and real foods, and potential uses and limitations in sensory evaluation.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 1","pages":"41-79"},"PeriodicalIF":0.0,"publicationDate":"1977-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527230","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11547610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 10
The tocopherol content of food and influencing factors. 食品中生育酚含量及其影响因素。
CRC critical reviews in food science and nutrition Pub Date : 1977-03-01 DOI: 10.1080/10408397709527226
J C Bauernfeind
{"title":"The tocopherol content of food and influencing factors.","authors":"J C Bauernfeind","doi":"10.1080/10408397709527226","DOIUrl":"https://doi.org/10.1080/10408397709527226","url":null,"abstract":"A compilation has been made of the individual tocopherols in foods based on available literature reports for the period 1965 to 1975. Tocopherol content depends on stage of life cycle, agronomic and genetic factors, season, weather, harvesting methods, processing procedures, storage environment, and time periods of storage. Tocopherols are sensitive to oxygen and oxidative reactions, especially in the presence of catalysts, heat, alkali, and certain radiation. α‐Tocopherol has the highest vitamin E activity for man and animals and is usually the predominant tocopherol in their tissues. Its content varies in plant tissues. A technology currently exists for the addition of the mote stable ester α‐tocopheryl acetate to foods as a nutrient where it has merit and α‐ or γ‐tocopherol as an antioxidant to foods where natural‐type antioxidants are desired.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 4","pages":"337-82"},"PeriodicalIF":0.0,"publicationDate":"1977-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527226","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11550294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 64
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