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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
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
Application of Bioactive Compounds in the Food Industry
The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives.
  • 2.1K
  • 18 May 2023
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
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
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. 
  • 2.0K
  • 22 Sep 2021
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. 
  • 2.0K
  • 22 Nov 2022
Topic Review
Oral Cancer and Diet
Oral cancer, included within head and neck cancer, is the sixth most common malignant neoplasm in the world. The main etiological factors are tobacco and alcohol, although currently, diet is considered an important determinant for its development. Several dietary nutrients have specific mechanisms of action, contributing to both protection against cancer and increasing the risk for development, growth, and spread. Foods such as fruits, vegetables, curcumin, and green tea can reduce the risk of oral cancer, while the so-called pro-inflammatory diet, rich in red meat and fried foods, can enhance the risk of occurrence. Dietary factors with a protective effect show different mechanisms that complement and overlap with antioxidant, anti-inflammatory, anti-angiogenic, and anti-proliferative effects. 
  • 2.0K
  • 29 Apr 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.
  • 2.0K
  • 23 Dec 2022
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.
  • 2.0K
  • 19 May 2021
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.
  • 2.0K
  • 28 Sep 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.
  • 2.0K
  • 01 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.
  • 2.0K
  • 28 Feb 2022
Topic Review
Nanonutraceuticals
Over the last few years, the application of nanotechnology to nutraceuticals has been rapidly growing due to its ability to enhance the bioavailability of the loaded active ingredients, resulting in improved therapeutic/nutraceutical outcomes. The focus of this work is nanoprebiotics and nanoprobiotics, terms which stand for the loading of a set of compounds (e.g., prebiotics, probiotics, and synbiotics) in nanoparticles that work as absorption enhancers in the gastrointestinal tract. In this manuscript, the main features of prebiotics and probiotics are highlighted, together with the discussion of emerging applications of nanotechnologies in their formulation. Current research strategies are also discussed, in particular the promising use of nanofibers for the delivery of probiotics. Synbiotic-based nanoparticles represent an innovative trend within this area of interest. As only few experimental studies on nanoprebiotics and nanoprobiotics are available in the scientific literature, research on this prominent field is needed, covering effectiveness, bioavailability, and safety aspects.
  • 2.0K
  • 27 Oct 2020
Topic Review
Postharvest Ultraviolet Radiation in Fruit and Vegetables
Ultraviolet (UV) radiation comprises the region of the electromagnetic spectrum (EM) between visible light and X-rays (100–400 nm). It was discovered in 1801 by Johann Wilhelm Ritter, who observed that radiation outside the violet end of the visible solar spectrum could decompose silver chloride. Seven decades later, it was discovered that UV light could prevent microbial growth.
  • 2.0K
  • 24 Apr 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.
  • 2.0K
  • 06 Feb 2023
Topic Review
Commercial Applications of Duckweed
Commercial applications of duckweeds include wastewater recycling and freshwater reclamation through removal of nitrogen- and phosphate-based fertilizer run-off and other waste-products, serving as feedstock for biofuels production (from starch or lipid), and production of food with superior nutritional quality (for humans and livestock), while requiring minimal space, light, and fertilizer.
  • 2.0K
  • 09 Oct 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.
  • 2.0K
  • 15 Jun 2023
Topic Review
Fermented Cereal-based Products
Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. In the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes.
  • 2.0K
  • 31 Aug 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.
  • 2.0K
  • 12 Aug 2022
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