Systematic Review of the Effect of Glucosamine on Joint Health while Focused on the Evaluation of Claims for Health Functional Food

2014 ◽  
Vol 43 (2) ◽  
pp. 293-299 ◽  
Author(s):  
Joohee Kim ◽  
Ji Yeon Kim ◽  
Jin Sook Kwak ◽  
Ju Eun Paek ◽  
Sewon Jeong ◽  
...  
Keyword(s):  
Systematic Review ◽  
Functional Food ◽  
Joint Health

Systematic review of the effect of omega-3 fatty acids on improvement of blood flow while focused on evaluation of claims for health functional food

2013 ◽  
Vol 46 (3) ◽  
pp. 226 ◽  
Author(s):  
Sewon Jeong ◽  
Ji Yeon Kim ◽  
Ju Eun Paek ◽  
Joohee Kim ◽  
Jin Sook Kwak ◽  
...  
Keyword(s):  
Systematic Review ◽  
Fatty Acids ◽  
Blood Flow ◽  
Functional Food ◽  
Omega 3 Fatty Acids ◽  
Omega 3

Systematic review of the effect of coenzyme Q10 on antioxidant capacity while focused on evaluation of claims for health functional food

2013 ◽  
Vol 46 (3) ◽  
pp. 218 ◽  
Author(s):  
Ji Yeon Kim ◽  
Sewon Jeong ◽  
Ju Eun Paek ◽  
Joohee Kim ◽  
Jin Sook Kwak ◽  
...  
Keyword(s):  
Systematic Review ◽  
Antioxidant Capacity ◽  
Coenzyme Q10 ◽  
Functional Food

scholarly journals Measurement of joint health in persons with haemophilia: A systematic review of the measurement properties of haemophilia-specific instruments

Haemophilia ◽  
2018 ◽  
Vol 25 (1) ◽  
pp. e1-e10 ◽  
Author(s):  
Samantha C. Gouw ◽  
Merel A. Timmer ◽  
Alok Srivastava ◽  
Piet de Kleijn ◽  
Pamela Hilliard ◽  
...  
Keyword(s):  
Systematic Review ◽  
Measurement Properties ◽  
Haemophilia A ◽  
Joint Health

scholarly journals A systematic review of encapsulation and control release technology in food application

2021 ◽  
pp. 292-296
Author(s):  
Awulachew Melaku Tafese
Keyword(s):  
Systematic Review ◽  
Functional Food ◽  
Review Paper ◽  
Control Release ◽  
Food Preservation ◽  
Factory Workers ◽  
Food Ingredients ◽  
Food Industries ◽  
And Control ◽  
Selection Of

This review paper is aims to give a brief description of encapsulation and control release technology in food preservation. Besides the material give potential information for those who interested for future development perspectives of the sector and also create awareness potentially for readers, traders, Students, factory workers, technologist and related stakeholder. the selection of encapsulating materials depends on the types, origins, and properties of these food ingredients. It is being increasingly popular in pharmaceutical, nutraceutical and functional food industries as a highly effective method that performs various functions; the major being prolonging the shelf-life of the active, masking the undesirable flavour, colour and taste and controlling the release of bioactive.

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