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Topic Review
Spherical Nanoparticles
An up-to-date overview of the current state of the art of polysaccharide-based spherical particles as carriers of active/bioactive substances, with a particular emphasis on their applications in the food industry, is provided. Owing to the rapid advances in nanotechnology, much effort has been dedicated to the synthesis and potential uses of these particles.
  • 2.1K
  • 03 Nov 2023
Topic Review
Health Benefits of Phenolic Compounds from Pigmented Corn
Pigmented corn is a gramineae food of great biological, cultural and nutritional importance for many Latin American countries, with more than 250 breeds on the American continent. It confers a large number of health benefits due to its diverse and abundant bioactive compounds. Phenolic compounds, among which are anthocyanins are some of the most studied and representative compounds in these grasses, with a wide range of health properties, mainly the reduction of pro-oxidant molecules.
  • 2.1K
  • 13 Mar 2024
Topic Review
Compounds Exhibiting Antioxidant and Anti-Browning Properties
The browning process is a natural phenomenon occurring in fruit and vegetable, which has become a challenge in the food industry sector. The undesired condition caused by browning processes has a significant impact on food quality as it causes deterioration in nutritional and sensory properties, as well as safety. Enzymatic browning is an oxidation reaction. This reaction can be prevented by the removal of oxygen from the cut surface of fruit and vegetables. Nonetheless, the browning can be recovered when oxygen is re-established. Therefore, the utilization of antioxidant and browning inhibitors to inactivate the enzymes responsible for browning is widely employed in the food industry, especially the fresh-cut industry. Seeking the natural compounds as food preservatives derived from natural extracts is highly recommended. 
  • 2.1K
  • 22 Mar 2022
Topic Review
Neuropharmacological Effects of Terpenoids
Terpenoids are widely distributed in nature, especially in the plant kingdom, and exhibit diverse pharmacological activities. In recent years, screening has revealed a wide variety of new terpenoids that are active against different psychiatric disorders.
  • 2.1K
  • 28 Sep 2022
Topic Review
Yerba Mate
Ilex paraguariensis (yerba mate) is a plant species of the holly genus Ilex native to South America from the family Aquifoliaceae and is used for the production of yerba mate infusion. The leaves of the plant are steeped in hot water to make a beverage known as mate.
  • 2.1K
  • 07 Mar 2022
Topic Review
Secondary Shelf Life of Pesto
The secondary shelf life (SSL) is defined as the time after package opening during which the food product retains a required level of quality. The SSL, indicated in labels as “best if used within x days after opening”, could lead to domestic food waste if not correctly evaluated. This work aimed to estimate the SSL of two brands of industrial shelf-stable pesto products. The SSL reported on the labels of both pesto brands was 5 days from opening, under refrigerated storage. However, such indication does not have any scientific support and may even mislead consumers, thus contributing to turn foods that are still perfectly suitable for consumption, into waste. The assessment of the SSL was performed by simulating two levels of domestic use and storage in five different house environments and through monitoring microbiological, sensory, and chemical quality descriptors.
  • 2.1K
  • 01 Sep 2021
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.
  • 2.1K
  • 23 Dec 2022
Topic Review
Property of Phytosterols
Phytosterols are functional ingredients with known efficacy and safety. Phytosterols are found as free sterols or as their esters with fatty acids. Although phytosterol esters are soluble in oil and have been used in many commercial foods, it has been difficult to similarly use free phytosterols since they are insoluble in water and practically insoluble in oil. Phytosterols are attractive, functional ingredients for preventing arteriosclerotic diseases since they reduce serum total cholesterol and LDL-cholesterol levels.
  • 2.1K
  • 12 Aug 2022
Topic Review
Natural Polyphenols for Food Preservation
Food spoilage makes foods undesirable and unacceptable for human use. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives.
  • 2.1K
  • 16 May 2022
Topic Review
Extraction Methods, Stability and Biological Activities of Hesperidin
Hesperidin is a bioflavonoid occurring in high concentrations in citrus fruits. Its use has been associated with a great number of health benefits, including antioxidant, antibacterial, antimicrobial, anti-inflammatory and anticarcinogenic properties. The food industry uses large quantities of citrus fruit, especially for the production of juice.
  • 2.1K
  • 01 Jul 2022
Topic Review
Marine Biopolymers' Applications in Food Packaging
Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. 
  • 2.1K
  • 24 Dec 2021
Topic Review
Importance of Aflatoxins in Food and Agricultural Products
Contamination of agricultural products and foods by aflatoxin B1 (AFB1) is becoming a serious global problem, and the presence of AFB1 in edible oil is frequent and has become inevitable, especially in underdeveloped countries and regions. As AFB1 results from a possible degradation of aflatoxins and the interaction of the resulting toxic compound with food components, it could cause chronic disease or severe cancers, increasing morbidity and mortality.
  • 2.1K
  • 30 Sep 2022
Topic Review
Endogenous Enzyme during Meat Processing
Meat aging is a combination of transformations that originate in the animal’s muscle after slaughter, resulting in changes in colour, tenderness and aroma. The biochemical processes that occur during meat aging are mainly caused by endogenous enzymes, leading to glycolysis, proteolysis and lipolysis.
  • 2.1K
  • 12 Jun 2023
Topic Review
Applications of Machine Learning Algorithms in Food Industry
Machine learning assists with food process optimization techniques by developing a model to predict the optimal solution for given input data. Machine learning includes unsupervised and supervised learning, data pre-processing, feature engineering, model selection, assessment, and optimization methods. Various problems with food processing optimization could be resolved using these techniques. Machine learning is increasingly being used in the food industry to improve production efficiency, reduce waste, and create personalized customer experiences. Machine learning may be used to improve ingredient utilization and save costs, automate operations such as packing and labeling, and even forecast consumer preferences to develop personalized products. Machine learning is also being used to identify food safety hazards before they reach the consumer, such as contaminants or spoiled food. The usage of machine learning in the food sector is predicted to rise as more businesses understand the potential of this technology to enhance customer experience and boost productivity.
  • 2.1K
  • 15 Jun 2023
Topic Review
Platonia insignis Mart. ("bacuri")
Bacuri (Platonia insignis) is a monotype belonging to the Clusiaceae family. From Amazonian origin, it is highly appreciated for fresh consumption, mainly due to its peculiar sensory characteristics. It is also widely used in the food industry, mainly in pulp (endocarp), used in the manufacture of beverages, jellies, and ice cream. 
  • 2.1K
  • 22 Nov 2022
Topic Review
Challenges in Food Composition
Food composition data is important for stakeholders and users active in the areas of food, nutrition and health. New challenges related to the quality of food composition data reflect the dynamic changes in these areas while the emerging technologies create new opportunities. 
  • 2.1K
  • 22 Sep 2021
Topic Review
Poultry Meat Spoilage and Biogenic Amine Content
Meat is a key element of a balanced diet. Meat consumption has played a significant role in evolution, affecting the development of the human brain. Poultry meat is a source of many important nutrients, micro- and macro-elements, and biologically active substances. During meat storage, many physicochemical changes take place, also affecting the content of biologically active substances, including biogenic amines.
  • 2.1K
  • 04 Jul 2022
Topic Review
Various Uses of Lycopene
Lycopene is a carotenoid abundantly found in red vegetables. This natural pigment displays an important role in human biological systems due to its excellent antioxidant and health-supporting functions, which show a protective effect against cardiovascular diseases, hypertension, cancers, and diabetes.
  • 2.1K
  • 28 Feb 2022
Topic Review
Chemistry, Occurrence, Properties of Carotenoids
Carotenoids are natural lipophilic pigments and antioxidants that are present in many fruits and vegetables. The consumption of carotenoids is correlated with positive health effects and a decreased risk of several chronic diseases. Provitamin A carotenoids (β-carotene, α-carotene, γ-carotene, and β-cryptoxanthin) are essential for the development and maintenance of sight. β-carotene, α-carotene, zeaxanthin, β-cryptoxanthin, lutein, and lycopene have high antioxidant activity and promote free radical scavenging, which helps protect against chronic diseases.
  • 2.1K
  • 06 Feb 2023
Topic Review
Algae and Type-2 Diabetes Mellitus
Type-2 diabetes mellitus (T2DM) is a major systemic disease which involves impaired pancreatic function and currently affects half a billion people worldwide. Diet is considered the cornerstone to reduce incidence and prevalence of this disease. Algae contains fiber, polyphenols, ω-3 PUFAs, and bioactive molecules with potential antidiabetic activity.
  • 2.1K
  • 19 May 2021
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