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Topic Review
Main Factors Affect the Flavor of Sauce-Aroma Baijiu
Sauce-aroma Baijiu is a distilled Baijiu well-known in China, and features a unique sauce-aroma style formed by a complex producing process in a specific geographical environment. The production of Sauce-aroma Baijiu mainly depends on microbial interactions and metabolisms in a complex brewing process, in which raw materials, geographical environment, and brewing and storage technology are the main factors affecting the flavor formation, and research on these factors will help to improve the quality of Sauce-aroma Baijiu. Sorghum is the main brewing raw material for the production of Sauce-aroma Baijiu, the starch, protein, fat, and tannin in which provide the energy source and the material basis for microbial fermentation and metabolism. The structural and content differences of these components influence both the yield and the quality of Sauce-aroma Baijiu. The main factor contributing to different Baijiu manufacturers forming their own unique styles is the geographical environment, which makes it also a prerequisite for stabilizing the production quality of sorghum grains to ensure a stable planting area. The influence of storage on Baijiu quality not only is affected by the storage time, but is also subject to factors such as the storage container, storage environment, Baijiu quality, cost input, Baijiu warehouse management, etc.
  • 2.4K
  • 23 Dec 2022
Topic Review
Classification of Wine Phenolic Compounds
Phenolic compounds are secondary metabolites present in grapes and wine that can be formed and transformed during the winemaking process. Phenolics can be classified as flavonoids (e.g., anthocyanins, flavan-3-ols, flavonols) and non-flavonoids (e.g., phenolic acids, stilbenes).
  • 2.4K
  • 12 Apr 2021
Topic Review
Chinese Wine Industry
After more than 40 years of development, China’s wine regulatory system has been constantly improved, from half-base wine standards to pure-juice fermented wine standards, and then to the establishment of a relatively complete and mature industry-standard system with product and manufacturing standards as the core and other relevant industry standards as accessories. This advancement supports that the Chinese wine industry has emerged from New World wine countries. Nowadays, according to statistics from the International Organization of Vine and Wine, China is one of the top grape producers, wine consumers, and importers globally.
  • 2.4K
  • 20 May 2022
Topic Review
β-glucan in Dairy and Milk-Based Products
β-glucan is a polysaccharide found naturally in the cell walls of cereals, yeasts, seaweeds, bacteria, and fungi. The physicochemical, functional, and technological properties of β-glucan are extremely different, depending on the source of origin. This polysaccharide is used in the therapeutic, cosmetic, fitness, and professional sports fields. Interest in β-glucan has arisen because it is a powerful immunostimulant, prebiotic, and dietary fiber. Interest in the use of β-glucan in the food industry is associated not only with its positive impact on the health of consumers but also with its functional and technological properties, which significantly improve the consumer characteristics of food products. The use of oat β-glucan in the food industry became possible when the EFSA confirmed in 2010 that the daily consumption of oat β-glucan in the amount of 3 g can reduce the risk of coronary disease and have a positive effect on the cardiovascular system, provided that a diet with low saturated fat content is followed. β-glucan made from yeast has been recognized as a novel ingredient and authorized for release since 2011.
  • 2.4K
  • 30 Sep 2022
Topic Review
Liposomes
Liposomes are small spherical particles composed mainly from different kind of lipids, which are organised in the form of one or more lipid bilayers.
  • 2.4K
  • 05 Jul 2021
Topic Review
CO in Fresh Meat Packaging
Modified atmosphere packaging (MAP) of foods has been a promising area of research, but much remains to be known regarding the use of unconventional gases such carbon monoxide (CO). The use of CO for meat and seafood packaging is not allowed in most countries due to the potential toxic effect, and its use is controversial in some countries. The commercial application of CO in food packaging was not then considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle foods’ spoilage, and this was the primary concern raised for the prohibition, as this may mislead consumers. 
  • 2.4K
  • 05 Jul 2021
Topic Review
Acrylamide in Bakery Products
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide.
  • 2.4K
  • 21 May 2021
Topic Review
Nutrition of Indian Millets
Millets are termed as “yesterday’s coarse grains and today’s nutri-cereals.” Millets are considered to be “future crops” as they are resistant to most of the pests and diseases and adapt well to the harsh environment of the arid and semi-arid regions of Asia and Africa. 
  • 2.4K
  • 28 Feb 2022
Topic Review
Compounds Involved in Bitterness and Astringency of Pulses
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness and astringency.
  • 2.4K
  • 20 Apr 2023
Topic Review
Anti-diabetic Bioactive Peptides
Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides.  The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes.
  • 2.4K
  • 31 Jul 2020
Topic Review
Traditional Bulgarian Dairy Products
Dairy products are nutritionally indispensable, consumed daily and one of the most desired foods by a large part of the world population. 
  • 2.4K
  • 01 Jun 2021
Topic Review
Grape Infusions
Grape-infusion preparation is no more than a sustainable or green way of extracting polyphenols and other nutraceutical compounds from grapes and grape leaves.  Grapes and grape/wine by-products are a rich source of health-promoting compounds, presenting great potential for the development of new beverages. 
  • 2.4K
  • 11 Aug 2021
Topic Review
Asian Carp, an Alternative Material for Surimi Production
Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp. These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of Asian carp were produced globally. Asian carp can be used for producing surimi, a stabilized myofibrillar protein concentrate that can be made into a wide variety of products such as imitation crab sticks, fish balls, fish cakes, fish tofu, and fish sausage. Surimi is usually made from marine fish, but Asian carp have been widely used for surimi production in China. The quality of surimi is affected by various factors, including the processing methods and food additives, such as polysaccharides, protein, salt, and cryoprotectant. With an impending shortage of marine fish due to overfishing and depletion of fish stocks, Asian carp have a potential to serve as an alternative raw material for surimi products thanks to their high abundancy, less emissions of greenhouse gases from farming, desirable flesh color, and sufficient gel forming ability.
  • 2.3K
  • 06 Jun 2022
Topic Review
Aroma of Sherry Products
Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging.
  • 2.3K
  • 09 Apr 2021
Topic Review
Impact of Rutin on Buckwheat Grain Metabolites
Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known for its high concentration of rutin and other phenolic metabolites. Besides the grain, the other aboveground parts of Tartary buckwheat contain rutin as well. After the mixing of the milled buckwheat products with water, the flavonoid quercetin is obtained in the flour–water mixture, a result of rutin degradation by rutinosidase. Heating by hot water or steam inactivates the rutin-degrading enzymes in buckwheat flour and dough. The low buckwheat protein digestibility is due to the high content of phenolic substances. Phenolic compounds have low absorption after food intake, so, after ingestion, they remain for some time in the gastrointestinal tract. They can act in an inhibitory manner on enzymes, degrading proteins and other food constituents. In common and Tartary buckwheat, the rutin and quercetin complexation with protein and starch molecules has an impact on the in vitro digestibility and the appearance of resistant starch and slowly digestible proteins. Slowly digestible starch and proteins are important for the functional and health-promoting properties of buckwheat products. 
  • 2.3K
  • 19 Apr 2022
Topic Review
Seaweeds as a Fermentation Substrate
The interest in marine macroalgae are increasing  as novel and functional food and feed products. Marine macroalgae show a high flexibility and applicability due to the bioactive properties of the compounds produced. In the nutraceutical sector, the development of novel food products with high nutritious value and sustainable development raises the interest in this biological group.  Indeed, seaweeds mainly need exposure to sun, aeration, artificial or naturally, and seawater rich in nutrients to grow and obtain a high amount of biomass to then develop novel functional food products that can be produced by the fermentation method, mainly performed by lactic acid bacteria. Still, this is a topic that needs to be further developed in order to improve the beneficial and organoleptic  properties of seaweeds.Here is proposed to the potential of prebiotic and probiotic fermentation and the potential of seaweed in food and feed industrial sectors.
  • 2.3K
  • 08 Nov 2021
Topic Review
Polyphenols in Apple-Processing By-Products
Polyphenols of plant origin are a broad family of secondary metabolites that range from basic phenolic acids to more complex compounds such as stilbenes, flavonoids, and tannins, all of which have several phenol units in their structure. Considerable health benefits, such as having prebiotic potential and cardio-protective and weight control effects, have been linked to diets based on polyphenol-enriched foods and plant-based products, indicating the potential role of these substances in the prevention or treatment of numerous pathologies. The most representative phenolic compounds in apple pomace are phloridzin, chlorogenic acid, and epicatechin, with major health implications in diabetes, cancer, and cardiovascular and neurocognitive diseases. 
  • 2.3K
  • 01 Dec 2022
Topic Review
Microalgae Impact on Oral Health
Microalgae and cyanobacteria could represent a potential natural alternative to antibiotic, antiviral, or antimycotic therapies, as well as a good supplement for the prevention and co-adjuvant treatment of different oral diseases.
  • 2.3K
  • 24 Nov 2020
Topic Review
Northern Sea Cucumber
Sea cucumber (Cucumaria frondosa) is the most abundant and widely distributed species in the cold waters of North Atlantic Ocean. C. frondosa contains a wide range of bioactive compounds, mainly collagen, cerebrosides, glycosaminoglycan, chondroitin sulfate, saponins, phenols, and mucopolysaccharides, which demonstrate unique biological and pharmacological properties. In particular, the body wall of this marine invertebrate is the major edible part and contains most of the active constituents, mainly polysaccharides and collagen, which exhibit numerous biological activities, including anticancer, anti-hypertensive, anti-angiogenic, anti-inflammatory, antidiabetic, anti-coagulation, antimicrobial, antioxidation, and anti- osteoclastogenic properties.
  • 2.3K
  • 17 Jan 2022
Topic Review
Drying
Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying, and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional, and microbiological quality. The energy efficiency of drying processes and the quality of dried fruits are crucial factors in fruit drying. Recent research shows that innovative technologies such as ultrasound, pulsed electric field, or high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.
  • 2.3K
  • 19 Feb 2021
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