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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
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.
  • 2.3K
  • 21 May 2021
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.
  • 2.3K
  • 30 Sep 2022
Topic Review
Polyphenols and Health
Polyphenols as one of the most abundant classes of bioactive compounds present in plant-based foods emerge as a promising approach for the development of efficacious preventive agents against NCDs with reduced side effects. 
  • 2.3K
  • 11 Feb 2021
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.
  • 2.2K
  • 05 Jul 2021
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.
  • 2.2K
  • 24 Nov 2020
Topic Review
Polar Lipids from Olives/Olive Oil
Polar lipids are minor components of olives and olive oil and include a myriad of molecules such as phospholipids and glycolipids.
  • 2.2K
  • 01 Jul 2021
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. 
  • 2.2K
  • 01 Jun 2021
Topic Review
Olive Oil Using Gas Chromatography
Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. Therefore, the authenticity of extra virgin olive oil (EVOO) and virgin olive oil (VOO) is of major importance for both financial and health-related reasons. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities and consumers. Especially, regarding consumers, they require high-quality food products which a real characterized botanical and geographical origin. To this end many analytical techniques able to identify geographical and botanical origin and consequently, guarantee its quality and authenticity, have been developed.
  • 2.2K
  • 26 Jul 2021
Topic Review
Application of Edible Coating on Fruits
In the postharvest preservation stage, fruits undergo various technical treatments for maintaining their quality. A recently adopted technology is the application of edible coatings, which can be applied to a diverse range of fruits to regulate the exchange of moisture and gases between the fruit and its environment.
  • 2.2K
  • 13 Mar 2023
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.
  • 2.2K
  • 08 Nov 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. 
  • 2.2K
  • 05 Jul 2021
Topic Review
NMR in Milk Protein Structure
Milk proteins have a complex structure which changes as a result of applied treatment. The newly developed structural conformations of proteins exert influence on the quality of the final product. Structural characterization of milk proteins was successfully performed using NMR. This predominately refers to complete structural assignment on whey proteins and elucidation of sequential fragments of caseins.    As a non destructive method, NMR is a powerful tool which observe the nuclei of atoms immersed in large magnetic field producing radio sensitive signal. The produced signal gives information of the spatial orientation of the molecules and thus tertiary structure of proteins. 
  • 2.2K
  • 27 Oct 2020
Topic Review
Bioavailability of Phenolic Compounds
Phenolic compounds (quercetin, rutin, cyanidin, tangeretin, hesperetin, curcumin, resveratrol, etc.) are known to have health‐promoting effects and they are accepted as one of the main proposed nutraceutical group. However, their application is limited owing to the problemsrelated with their stability and water solubility as well as their low bioaccessibility and bioavailability. These limitations can be overcome by encapsulating phenolic compounds by physical, physicochemical and chemical encapsulation techniques.
  • 2.2K
  • 15 Dec 2020
Topic Review
Health-Promoting Effects of Mango Fruit
Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. 
  • 2.2K
  • 19 May 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. 
  • 2.2K
  • 11 Aug 2021
Topic Review
Foodborne Pathogens
There are millions of reported cases of foodborne illness in developed and developing countries annually making identification of foodborne pathogens a global concern. Testing for foodborne pathogens is essential to ensuring a safe food supply, quality assurance in the food industry, treating illness, and controlling outbreaks. In this article, several methods for the detection and identification of foodborne pathogens are discussed and a triplex PCR high-resolution melt assay for detecting Vibrio parahaemolyticus, Shigella flexneri, and Escherichia coli is presented.
  • 2.2K
  • 30 Oct 2020
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.
  • 2.2K
  • 19 Feb 2021
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.
  • 2.2K
  • 20 Apr 2023
Topic Review
Organic and Inorganic Nanoparticles in Foods
Inorganic or organic nanoparticles are often incorporated into foods to enhance their quality, stability, nutrition, or safety. When they pass through the gastrointestinal environment, the properties of these nanoparticles are altered, which impacts their biological effects and potential toxicity. Consequently, there is a need to understand how different kinds of nanoparticles behave within the gastrointestinal tract.
  • 2.2K
  • 07 Apr 2022
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