Critical Reviews in Food Science and Nutrition back issues from April 2007:
Olive Oil Waste Treatment: A Comparative and Critical Presentation of Methods, Advantages & Disadvantages
Apr 01, 2007; ... Since olive oil industries were considered responsible for a great amount of pollution there has been a strong need for optimization of olive oil waste treatment systems. The currently employed systems are numerous and fall in the following large categories; bioremediation (ex-situ, in-situ), ...
Food Fortification Strategy-Preventing Iron Deficiency Anemia: A Review
Apr 01, 2007; ... Iron deficiency anemia (IDA) is a significant challenge in developing countries. It increases the risk of premature delivery and low birth weight. In children, IDA retards growth, impairs cognitive performance, and reduces physical activity. It also accelerates the mortality and morbidity rate ...
Saponins: Properties, Applications and Processing
Apr 01, 2007; ... Saponins are a diverse group of compounds widely distributed in the plant kingdom, which are characterized by their structure containing a triterpene or steroid aglycone and one or more sugar chains. Consumer demand for natural products coupled with their physicochemical (surfactant) properties ...
Food Supplements and European Regulation within a Precautionary Context: A Critique and Implications for Nutritional, Toxicological and Regulatory Consistency
Apr 01, 2007; ... In this paper, we review European legislation in the field of micronutrient food supplements and find it wanting. It is shown that the precautionary principle, embedded in European food legislation, pre-empts innovative developments in this field. In view of the scientific advances in ...
Impact of Oil used by the Frying Industry on Population Fat Intake
Apr 01, 2007; ... Chronic multifactorial diet related diseases are the major causes of death and illness worldwide. The amount and composition of fat in the diet is an important determinant of the pathobiology of many of these conditions. In the current review the associations between dietary fat and disease risk ...
Role of Physical Structures in Bulk Oils on Lipid Oxidation
Apr 01, 2007; ... Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles. Unfortunately, the number of antioxidants available to food manufacturers to control oxidative rancidity is limited and the approval of new ...
Discoloration in Raw and Processed Fruits and Vegetables
Apr 01, 2007; ... Discoloration in fruits and vegetables is reviewed in relation to the chemical and biochemical causes of black, brown, red, yellow, and green discolorations. In raw materials, only a limited understanding has so far been achieved of the internal black and brown discolorations. The biochemical ...