CRC critical reviews in food science and nutrition最新文献_第4页

The nutritional and physiological impact of cereal products in human nutrition. 谷物制品对人体营养的营养和生理影响。

CRC critical reviews in food science and nutrition Pub Date : 1977-03-01 DOI: 10.1080/10408397709527227

K Lorenz, V A Lee

{"title":"The nutritional and physiological impact of cereal products in human nutrition.","authors":"K Lorenz, V A Lee","doi":"10.1080/10408397709527227","DOIUrl":"https://doi.org/10.1080/10408397709527227","url":null,"abstract":"There is a need for reeducation of the population, especially in developed countries, as to the value of cereals in the diet. Cereals provide calories and important nutrients to the diet. Refined cereal products and unrefined cereals have certain advantages and disadvantages. With refinement, some nutrients and fiber are removed, but the body is better able to make use of certain nutrients. Essential nutrients are being replaced through fortification to compensate for losses in processing. The high fiber content of unrefined cereal products is believed to aid in the prevention of certain diseases. Special dietary bakery products have been introduced for the treatment of conditions generally exacerbated by standard food items. The increased consumption of cereal products appears warranted as a means of decreasing the saturated fat and cholesterol consumption. Cereals and cereal products have been mentioned in connection with allergies, celiac disease, schizophrenia, obesity, dental caries, cancer, atherosclerosis, goiter, and diverticulosis. This review discusses the possible role of cereals in the prevention or cause of these health problems.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 4","pages":"383-456"},"PeriodicalIF":0.0,"publicationDate":"1977-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527227","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11550296","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

Value of yeast protein for poultry feeds. 酵母蛋白在家禽饲料中的价值。

CRC critical reviews in food science and nutrition Pub Date : 1977-01-01 DOI: 10.1080/10408397709527238

P Vananuvat

引用次数: 11

Determination of vitamin A in foods--a review. 食品中维生素A的测定方法综述。

CRC critical reviews in food science and nutrition Pub Date : 1977-01-01 DOI: 10.1080/10408397709527240

D B Parrish

{"title":"Determination of vitamin A in foods--a review.","authors":"D B Parrish","doi":"10.1080/10408397709527240","DOIUrl":"https://doi.org/10.1080/10408397709527240","url":null,"abstract":"Formerly, few foods were routinely analyzed for vitamin A, but recent emphasis on nutrient requirements, nutrient labeling, and use of dietary convenience foods has created need for determining vitamin A in a variety of foods. There are many vitamin A methods--some suitable for certain products only. For regulatory purposes, the FDA specifies the AOAC method where it is applicable. However, some food analysts and organizations continue with their own vitamin A methods. If possible, a single, widely applicable general method should be used for vitamin A in foods. Vitamin A may be determined by spectrophotometric, colorimetric, and fluorometric procedures. Sometimes chromatography is required as an important part of the method. Colorimetric procedures with SbCl3 are now most widely used to measure vitamin A (retinol) in foods. If vitamin A content is high enough and extracts sufficiently free of interfering substances, spectrophotometric or flurometric methods are satisfactory. Methods in various stages of development for determining vitamin A in foods are based on flurospectrophotometry, gas-liquid chromatography, high-performance liquid chromatography, and automation. To estimate total vitamin A nutritional value of certain foods may also require determination of vitamin A isomerization and contents of carotenes, cryptoxanthin, reinaldehyde, and apo-carotenal.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 4","pages":"375-94"},"PeriodicalIF":0.0,"publicationDate":"1977-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527240","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11547616","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: 33

Role of gut bacterial flora in nutrition and health: a review of recent advances in bacteriological techniques, metabolism, and factors affecting flora composition. 肠道菌群在营养和健康中的作用:细菌学技术、代谢和影响菌群组成因素的最新进展综述。

CRC critical reviews in food science and nutrition Pub Date : 1977-01-01 DOI: 10.1080/10408397709527224

J P Brown

引用次数: 68

The analysis of essential oils and extracts (oleoresins) from seasonings--a critical review. 调味品中精油和提取物(油树脂)的分析——综述。

CRC critical reviews in food science and nutrition Pub Date : 1977-01-01 DOI: 10.1080/10408397709527239

U J Salzer

引用次数: 59

Organic food. 有机食品。

CRC critical reviews in food science and nutrition Pub Date : 1977-01-01 DOI: 10.1080/10408397709527241

T H Jukes

引用次数: 103

Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor. 干酪青霉菌酵素参与乳酪风味的生物合成。

CRC critical reviews in food science and nutrition Pub Date : 1976-11-01 DOI: 10.1080/10408397609527222

J E Kinsella, D H Hwang

引用次数: 80

Biogenesis of aroma constituents of fruits and vegetables. 果蔬香气成分的生物发生。

CRC critical reviews in food science and nutrition Pub Date : 1976-11-01 DOI: 10.1080/10408397609527221

D K Salunkhe, J Y Do

引用次数: 66

Summary of available data for cholesterol in foods and methods for its determination. 食品中胆固醇的现有资料及其测定方法综述。

CRC critical reviews in food science and nutrition Pub Date : 1976-11-01 DOI: 10.1080/10408397609527220

J P Sweeney, J L Weihrauch

引用次数: 57

Protein changes in frozen fish. 冷冻鱼中的蛋白质变化。

CRC critical reviews in food science and nutrition Pub Date : 1976-09-01 DOI: 10.1080/10408397609527218

Z Sikorski, J Olley, S Kostuch

{"title":"Protein changes in frozen fish.","authors":"Z Sikorski, J Olley, S Kostuch","doi":"10.1080/10408397609527218","DOIUrl":"https://doi.org/10.1080/10408397609527218","url":null,"abstract":"Storage of frozen fish brings about a decrease of extractability of myofibrillar proteins. There is also deterioration of the texture and functional properties of the flesh. In model systems, aggregation of myosin, actin, tropomyosin, and whole myofibrils have been described. These changes are caused by concurrent action of partial dehydration due to the freezing out of water, exposure of the proteins to inorganic salts which are concentrated in the remaining nonfrozen fluid, interactions with free fatty acids liberated from phospholipids and with lipid oxidation products, and cross-linking by formaldehyde produced in some species of fish as a result of enzymic decomposition of trimethylamine oxide. The extent of protein alterations increases with time and temperature of storage as well as with advanced disintegration of the tissues and intermixing of their components. The role played by the individual factors and the significance of different types of bonds, i.e., hydrophobic adherences, ionic bonds, and covalent cross-links in particular cases are not yet fully disclosed. Retardation of the deteriorative changes of proteins in frozen fish is possible by avoiding high storage temperatures and oxidation of lipids, removing hematin compounds and other constituents promoting cross-linking reactions, and by adding cryoprotectors like sugars, several organic acids, amino acids, or peptides.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 1","pages":"97-129"},"PeriodicalIF":0.0,"publicationDate":"1976-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397609527218","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11363442","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: 254