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The influence of vegetarian and vegan diets on the state of bone mineral density in humans
Alexey Galchenko, K. Gapparova & E. Sidorova
doi : 10.1080/10408398.2021.1996330
Critical Reviews in Food Science and Nutrition, Volume 63, Issue 7 (2023)
There are so many literatures about vegetarians being less prone to chronic, noninfectious diseases, which are, however, the main cause of the decline in quality of life and mortality in developed countries.
Prebiotic inulin as a treatment of obesity related nonalcoholic fatty liver disease through gut microbiota: a critical review
Yaolian Hu, Jun He, Ping Zheng, Xiangbing Mao, Zhiqing Huang, Hui Yan, Yuheng Luo, Jie Yu, Junqiu Luo, Bing Yu & Daiwen Chen
doi : 10.1080/10408398.2021.1955654
The microbial-derived products, including short chain fatty acids, lipopolysaccharide and secondary bile acids, have been shown to participate in the regulation of hepatic lipid metabolism.
Advanced techniques in edible oil authentication: A systematic review and critical analysis
Anjali Sudhakar, Subir Kumar Chakraborty, Naveen Kumar Mahanti & Cinu Varghese
doi : 10.1080/10408398.2021.1956424
Adulteration of edible substances is a potent contemporary food safety issue. Perhaps the overt concern derives from the fact that adulterants pose serious ill effects on human health. Edible oils are one of the most adulterated food products.
Applicability of machine learning techniques in food intake assessment: A systematic review
Larissa Oliveira Chaves, Ana Luiza Gomes Domingos, Daniel Louzada Fernandes, Fabio Ribeiro Cerqueira, Rodrigo Siqueira-Batista & Josefina Bressan
doi : 10.1080/10408398.2021.1956425
The evaluation of food intake is important in scientific research and clinical practice to understand the relationship between diet and health conditions of an individual or a population. Large volumes of data are generated daily in the health sector.
Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources
Charlotte Floret, Anne-Flore Monnet, Valérie Micard, Stéphane Walrand & Camille Michon
doi : 10.1080/10408398.2021.1956426
Given the growing world population, there is a need to balance animal and vegetable sources of dietary protein and to limit overall protein resources, and food formulation has to consider alternative protein sources as a way to meet human requirements.
History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers
Zhongxin Liang, Jihui Gao, Peixuan Yu & Dong Yang
doi : 10.1080/10408398.2021.1956427
Dough rheology improvers, which often are oxidative reagents in nature, have long been used in bread-making industry to enhance protein crosslinking and subsequently improve the dough rheological properties and bread qualities.
A systematic review and meta-analysis: Effects of protein hydrolysate supplementation on fat-free mass and strength in resistance-trained individuals
Meng Shen, Wenjing Zhang, Gangcheng Wu, Ling Zhu, Xiguang Qi & Hui Zhang
doi : 10.1080/10408398.2021.1956877
The quality of the existing evidence on the effects of protein hydrolysate supplementation on fat-free mass (FFM) and upper and lower body strength under resistance exercise intervention has not been evaluated. We conducted a structured literature search in PubMed, Web of Science, Cochrane Library, and Scopus database
Understanding protein digestion in infants and the elderly: Current in vitro digestion models
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Yun-Sang Choi, Hae In Yong & Samooel Jung
doi : 10.1080/10408398.2021.1957765
The last decades have witnessed a surge of interest in the fate of dietary proteins during gastrointestinal (GI) digestion. Although several in vitro digestion models are available as alternatives to clinical experiments, most of them focus on the digestive conditions of healthy young adults.
