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Topic Review
Ultraviolet Reactors for Nonsolid Food Pasteurization
UV-C is an increasingly popular option for the pasteurization of non-solid plant-based foods because it is germicidal, economical, and environmentally-friendly. It is a proven alternative to conventional thermal processes for inactivating microorganisms.UV-C irradiation in nonsolid foods can be performed in equipment that either uses batch or continuous operation modes.
  • 1.9K
  • 30 Aug 2023
Topic Review
Effects of Oat on Blood Pressure
Hypertension (HTN) is a major risk factor for cardiovascular disease (CVD) and cognitive decline. Elevations in blood pressure (BP) leading to HTN can be found in young adults with increased prevalence as people age. Oats can decrease CVD risk via an established effect of β-glucan on the attenuation of blood cholesterol. Oats deliver several beneficial dietary components with putative beneficial effects on BP or endothelial function, such as β-glucan, γ-amino butyric acid (GABA), and phytochemicals such as avenanthramides. 
  • 1.9K
  • 02 Feb 2023
Topic Review
Probiotic Potential of Lactiplantibacillus plantarum and its Fermented Foods
Lb. plantarum is a kind of lactic acid bacteria (LAB) widely distributed in fermented food and the human intestinal tract, some strains of which have important effects on human health and the potential to be developed into probiotics.
  • 1.9K
  • 13 Sep 2022
Topic Review
Plant Extracts as Natural Antioxidants in Meat
Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol.
  • 1.9K
  • 19 Nov 2021
Topic Review
Polyphenolic Compounds in Wine/Beer
Phenolic compounds present in beer and wine have shown high antioxidant and anti-inflammatory features, and in the last decades beneficial effects on human health due to moderate beer and wine consumption have been indicated by many research studies. Due to the different used raw material and technological processes, there are differences between wine and beer in the presence, as well in the concentrations, of phenolic substances. It was shown that some polyphenol classes can only be found in beer (chalcones and flavanones) and other are mainly found in wine (stilbenes, proanthocyanidins), while flavanols and flavan-3-ols are found in similar concentrations in both beverages. Both beverages represent natural fermented products, and minor changes within the growth of raw material and clime conditions, as well as within the used technology, will impact the final chemical composition of these products. The brewing industry and winemakers put a lot of effort in obtaining a final product that will be unique, with more potent antioxidant activity, and with satisfying sensory characteristics, to attract consumers, who are now more aware of alcoholic beverages influence on human health. From the winemaker's point of view, the aim is to produce wine that will satisfy all required safety conditions, and with this added value, and at the same time attempting not to increase the costs. In the brewing industry, besides changing hopping regimes and influencing other technology phases, craft breweries that have expanded rapidly all over the world, are doing their best to produce authentic beer, in terms of flavor and in same time improving the antioxidant capacity. Both industries should consider changes in clime conditions, and research on new modified technologies is always an open issue, like the use of some by-products and additives within the production.
  • 1.9K
  • 18 Nov 2020
Topic Review
Amazake
The sweet drink amazake is a fermented food made from Aspergillus oryzae and related koji molds in Japan. There are two types of drinks called amazake, one made from koji (koji amazake) and the other made from sake lees, a by-product of sake (sakekasu amazake). 
  • 1.9K
  • 21 Jun 2021
Topic Review
Mechanisms of Gut Microbiota Intervention in the CNS
Cognitive, mood and sleep disorders are common and intractable disorders of the central nervous system, causing great inconvenience to the lives of those affected. The gut–brain axis plays a vital role in studying neurological disorders such as neurodegenerative diseases by acting as a channel for a bidirectional information exchange between the gut microbiota and the nervous system.
  • 1.9K
  • 21 Mar 2023
Topic Review
Cheese
Cheese is a worldwide produced and consumed commodity. There are many varieties of cheese from soft to hard, white to yellow, and fresh to aged after ripening. Especially, each category has its own producing technology.
  • 1.9K
  • 09 Oct 2021
Topic Review
Alpha-Emitting Radionuclides in Wild Mushrooms
Alpha-emitting radioisotopes are the most radiotoxic nuclides among all radionuclides. Especially medium- and long-living isotopes that enter the body, are hazardous metals of the greatest importance from the human life point of view. This review focuses on the most common natural and anthropogenic origin alpha-emitting radionuclides in wild mushrooms around the world. Mushrooms are considered as suitable bioindicators of environmental pollution with some metallic elements, for the reason they bioaccumulate a range of mineral ionic constituents including radioactive elements at different levels. Various species have different retain capacities of individual radionuclides. In turn, wild edible mushrooms are food products, mostly consumed regionally and also traded at an international scale. Mushrooms under pollution events situation might cause a risk to consumers due to exposure to highly radiotoxic decay particles produced by alpha emitters.
  • 1.9K
  • 20 Nov 2020
Topic Review
Pasta-Making Process
Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile.  When alternative raw materials are used, an understanding of the relationship between processing variables and pasta quality is crucial in order to optimize the redesign of the production process. 
  • 1.9K
  • 22 Mar 2022
Topic Review
Detection of Olive Oil Oxidation Status during Storage
Oxidation is an undesirable series of chemical reactions in oil that completely degrade its quality. Oxidation affects the quality of the oil during its production and its subsequent storage, and it is a strictly post-harvest level quality assessment. It describes the handling of olive oil and how it was produced (cold/hot extraction) and stored. It is known that, when an oil is exposed to oxygen, heat, and light, it becomes oxidized.
  • 1.9K
  • 13 Sep 2022
Topic Review
Bulgarian Traditional Dry-Cured Meat Products
Artisan food production, with its unique flavors, is a source of knowledge about sustainable use of natural resources. This is because it reflects the skills of local communities in utilizing these resources (e.g., wild and cultivated plants and autochthonous breeds) under specific environmental conditions for a long period of time. Therefore, the use of local ingredients and the reduction in food miles make traditional food a safer, healthier and more ecofriendly choice for consumers. In the present research, the researchers examined the herbal ingredients in Bulgarian dry-cured meats and discuss their contribution to the flavor and durability of the products. 
  • 1.9K
  • 09 Sep 2022
Topic Review
Bioactive Compounds Microencapsulation to Enrich and Fortify Bread
Bread made from refined flour is poor in nutrients and the baking process leads to the reduction, or even the destruction, of some bioactive compounds. Thus, common bread cannot meet the growing consumers' nutritional and healthy needs. There have been attempts to improve the bread's nutritional characteristics, including the direct addition of bioactive compounds, but unpleasant flavour and taste, thermal instability and the high volatility of some bioactive compounds limited this application. Encapsulation allows for overcoming these drawbacks. Many researchers have applied encapsulation technology for the development of functional bread with encapsulated probiotics, enzymes, vitamins, polyphenols, and omega-3 fatty acids. However, the addition of the encapsulated bioactive compounds to the bread requires the evaluation of different aspects, such as the health benefits, technological, rheological, and sensory properties, and product shelf-life; in the case of probiotics, it is mandatory to perform an evaluation of the survival in the gastrointestinal tract. All of these aspects must be carefully assessed and balanced as they determine the functionality and boost consumer acceptance of the final products. The applications of encapsulation technology in the production of functional bread summarizing the heath benefit and the effect of microcapsule inclusion in technological and sensory bread characteristics were pointed out.
  • 1.9K
  • 09 Jan 2023
Topic Review
Various Factors on Calcium Enrichment in Edible Mushrooms
Calcium is one of the essential minerals that enhances various biological activities, including the regulation of blood pressure, the prevention of osteoporosis and colorectal adenomas. Calcium-enriched edible mushrooms can be considered as one of the important daily sources of calcium in foods. Calcium accumulation in edible mushrooms is an effective way to enhance its activities because the organic state of calcium metabolites in edible mushrooms can be formed from the original inorganic calcium.
  • 1.9K
  • 20 Mar 2023
Topic Review
Flavonoids as Potential Anti-Inflammatory Molecules
Hydroxylated polyphenols, also called flavonoids, are richly present in vegetables, fruits, cereals, nuts, herbs, seeds, stems, and flowers of numerous plants. They possess numerous medicinal properties such as antioxidant, anti-cancer, anti-microbial, neuroprotective, and anti-inflammation. Studies show that flavonoids activate antioxidant pathways that render an anti-inflammatory effect. They inhibit the secretions of enzymes such as lysozymes and β-glucuronidase and inhibit the secretion of arachidonic acid, which reduces inflammatory reactions. Flavonoids such as quercetin, genistein, apigenin, kaempferol, and epigallocatechin 3-gallate modulate the expression and activation of a cytokine such as interleukin-1beta (IL-1β), Tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and interleukin-8 (IL-8); regulate the gene expression of many pro-inflammatory molecules such s nuclear factor kappa-light chain enhancer of activated B cells (NF-κB), activator protein-1 (AP-1), intercellular adhesion molecule-1 (ICAM), vascular cell adhesion molecule-1 (VCAM), and E-selectins; and also inhibits inducible nitric oxide (NO) synthase, cyclooxygenase-2, and lipoxygenase, which are pro-inflammatory enzymes.
  • 1.9K
  • 24 May 2022
Topic Review
Nanoencapsulation of Cyanidin 3-O-Glucoside
Cyanidin 3-O-glucoside (C3G) is a secondary metabolite naturally present in plants. It is a water-soluble bioactive compound belonging to the class of monomeric anthocyanin, one of the main classes of the flavonoid family. There has been considerable interest in work on anthocyanin derivatives. There are two main reasons for this increased interest: (i) anthocyanin derivatives are important sources of natural pigments primarily used as food colorants, (ii) and their regular consumption has significant health benefits. 
  • 1.9K
  • 15 May 2023
Topic Review
Freeze-Drying
 Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients.
  • 1.9K
  • 14 Jan 2021
Topic Review
Application of Emulsion Gels as Fat Replacement
Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in meat products causes a decline in product quality, such as lower levels of juiciness and hardness. Therefore, it is necessary to develop a fat substitute that can ensure the sensory quality of the product while reducing its fat content. Consequently, using emulsion gels to produce structured oils or introducing functional ingredients has attracted substantial attention for replacing the fat in meat products.
  • 1.9K
  • 12 Jul 2022
Topic Review
Green Solvents for Carotenoid Extraction
Carotenoids have important implications for human health and the food industry due to their antioxidant and functional properties. Their extraction is a crucial step for being able to concentrate them and potentially include them in food products. Traditionally, the extraction of carotenoids is performed using organic solvents that have toxicological effects. Developing greener solvents and techniques for extracting high-value compounds is one of the principles of green chemistry and a challenge for the food industry. 
  • 1.9K
  • 20 Apr 2023
Topic Review
Role of Marine Drugs in Cardiovascular Diseases Management
Cardiovascular diseases (CVDs) are among the most impactful illnesses globally. The available therapeutic option has several side effects, including hypotension, bradycardia, arrhythmia, and alteration in different ion concentrations. Recently, bioactive compounds from natural sources, including plants, microorganisms, and marine creatures, have gained a lot of interest. Marine sources serve as reservoirs for new bioactive metabolites with various pharmacological activities. The marine-derived compound such as omega-3 acid ethyl esters, xyloketal B, asperlin, and saringosterol showed promising results in several CVDs. 
  • 1.9K
  • 28 Mar 2023
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