The biochemical mechanisms of interaction between polyphenols and macromolecules are also described. In processed food, non-covalent polyphenol/macromolecule interactions are largely due to weak associations, and result from a combination of hydrogen bonds and hydrophobic interactions. The biochemical mechanisms for covalent interactions.. The journal aims to thoroughly address issues of national concern, especially to food scientists, nutritionists, and health professionals. Critical Reviews in Food Science and Nutrition covers these topics as they relate to nutrition, functional foods, food safety, and food science and technology. Research areas may include: Diet and disease.
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Online ISSN: 1549-7852. Print ISSN: 1040-8398. Learn more about this page. Critical Reviews In Food Science and Nutrition. Aims and scope. Publishes reviews of current food science and technology.. Fruits, vegetables, and health: A comprehensive narrative, umbrella review of the science and recommendations for enhanced public policy to improve intake Crit Rev Food Sci Nutr. 2020;60(13):2174-2211. doi: 10.1080/10408398.2019.1632258.. 1 Department of Nutrition and Food Studies, George Mason University, Fairfax, Virginia, USA.
