The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source.Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including: Diet and diseaseAntioxidantsA llergenicity and food coloringMicrobiological concernsFlavor chemistryThe role of nutrients and their bioavailabilityPesticidesToxic chemicals and regulationReviews also cover risk assessment, food safety, food processing, government regulation and policy, nutrition, fortification, new food products/ingredients and technologies, food and behavior, effects of processing on nutrition, food labeling, functional/bioactive foods, and diet and health.
《食品科学与营养评论》的目的是提出对当前技术、食品科学和人类营养的批评观点。此外，科学发现的应用和知识的获取，因为它们涉及营养，功能性食品，食品安全，食品科学和技术，在这个全面和权威的信息来源中得到了彻底的解决。评论包括国家关注的问题，特别是食品科学家，营养学家和健康专业人士，包括：饮食与疾病抗氧化剂过敏原与食品着色微生物关注风味化学营养素的作用及其生物利用度杀虫剂有毒化学品与法规综述还涵盖风险评估、食品安全、食品加工、政府法规与政策、营养、强化、新食品/成分与技术、食品与行为、加工对营养的影响、食品标签、功能性/生物活性食品以及饮食与健康。
Health benefits of fermented foods
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1383355
Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1409192
Can dynamic in vitro digestion systems mimic the physiological reality?
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1421900
Overview of pharmacological activities of Andrographis paniculata and its major compound andrographolide
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2018.1501657
Psychobiotics: A new approach for treating mental illness?
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1399860
Non-digestible carbohydrates in infant formula as substitution for human milk oligosaccharide functions: Effects on microbiota and gut maturation
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1414030
Activities and conformation changes of food enzymes induced by cold plasma: A review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2018.1555131
A critical review on grape polyphenols for neuroprotection: Strategies to enhance bioefficacy
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2018.1546668
Mixed-species biofilms in the food industry: Current knowledge and novel control strategies
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1632790
Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1420624
Consumption of coffee or caffeine and serum concentration of inflammatory markers: A systematic review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1386159
The perspectives of natural deep eutectic solvents in agri-food sector
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1650717
Dietary lipids with potential to affect satiety: Mechanisms and evidence
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1423277
Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1386158
Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2018.1431762
Targeting the gut microbiota by dietary nutrients: A new avenue for human health
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1363708
Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1379470
Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1672037
Beer and its non-alcoholic compounds in health and disease
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1696278
Recent advances in quality retention of non-frozen fish and fishery products: A review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1596067
Nanochemoprevention with therapeutic benefits: An updated review focused on epigallocatechin gallate delivery
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1565490
Biochemistry and use of soybean isoflavones in functional food development
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1630598
Effect of chronic consumption of pistachios (Pistacia vera L.) on glucose metabolism in pre-diabetics and type 2 diabetics: A systematic review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1392290
A critical review on diet-induced microbiota changes and cardiovascular diseases
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1666792
The role of taste in alcohol preference, consumption and risk behavior
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1387759
Elaboration in type, primary structure, and bioactivity of polysaccharides derived from mollusks
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1392289
The effects of supplementation with conjugated linoleic acid on anthropometric indices and body composition in overweight and obese subjects: A systematic review and meta-analysis
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2018.1466107
Human microbiota in aging and infection: A review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1379469
Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1375893
Anti-hypertensive effects of cinnamon supplementation in adults: A systematic review and dose-response Meta-analysis of randomized controlled trials
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1678012
The effects of phytochemicals on circadian rhythm and related diseases
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2018.1493678
State-of-the-art strategies and applied perspectives of enzyme biocatalysis in food sector — current status and future trends
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1627284
Chemical methods and techniques to monitor early Maillard reaction in milk products; A review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2018.1431202
Food processing for the improvement of plant proteins digestibility
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1688249
Could hop-derived bitter compounds improve glucose homeostasis by stimulating the secretion of GLP-1?
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1378168
Potential nutraceutical and food additive properties and risks of coffee: a comprehensive overview
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2018.1489368
Effect of pre-harvest and post-harvest conditions on the fruit allergenicity: A review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1389691
Nutritional and medicinal properties of underexploited legume trees from West Africa
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2018.1551776
Tart Cherries and health: Current knowledge and need for a better understanding of the fate of phytochemicals in the human gastrointestinal tract
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2017.1384918
Recent developments in applications of radio frequency heating for improving safety and quality of food grains and their products: A review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1651690
The effects of chitosan supplementation on body weight and body composition: a systematic review and meta-analysis of randomized controlled trials
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1602822
Use of intelligent applications to reduce household food waste
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2018.1556580
Effects of resistant starch on glycemic control, serum lipoproteins and systemic inflammation in patients with metabolic syndrome and related disorders: A systematic review and meta-analysis of randomized controlled clinical trials
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1680950
Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1650001
The effects of early life polyunsaturated fatty acids and ruminant trans fatty acids on allergic diseases: A systematic review and meta-analysis
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2018.1429382
Millet derived bioactive peptides: A review on their functional properties and health benefits
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1686342
Efficacy of vitamin D fortified foods on bone mineral density and serum bone biomarkers: A systematic review and meta-analysis of interventional studies
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2018.1558172
Rediscovering acidophilus milk, its quality characteristics, manufacturing methods, flavor chemistry and nutritional value
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1675584
Product indiscriminate use of vitamin risks: A review
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1628003
A common approach for ranking of microbiological and chemical hazards in foods based on risk assessment - useful but is it possible?
来源期刊：Critical Reviews in Food Science and NutritionDOI：10.1080/10408398.2019.1693957
