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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
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
Fish Protein-Based Gel Products
Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The quality of protein gel used in food development depends on its functional and nutritional properties. The number of commercial gel products is growing with the use of different additives, such as monosaccharides, oligosaccharides, polysaccharides and protein-based hydrolysates. The addition of such additives has improved the gelling properties of surimi gel in different ways: (a) by preventing the protein oxidation, denaturation and aggregation; (b) by improving the intermolecular binding interactions; (c) by enhancing the amino acids cross-linking and (d) reducing the amount of free water molecules during processing and preservation.
  • 1.9K
  • 17 Mar 2022
Topic Review
Health Benefits of Pistachios
Pistachio nuts are a plant-based complete protein providing all nine essential amino acids (EAA) in addition to an array of nutrients and phytochemicals. They have a Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 73 and 81%, (raw and roasted pistachios, respectively), higher than that of many other tree nuts. From an environmental perspective transitioning towards plant-based diets (including nuts) could have potential to reduce total/green water footprints. 
  • 1.9K
  • 10 May 2023
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
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
Isorhamnetin Glycosides as Phytonutrients
Isorhamnetin glycosides (IGs) are a class of essential flavonoids derived from dietary and medicinal plants such as Opuntia ficus-indica, Hippophae rhamnoides, and Ginkgo biloba.
  • 1.9K
  • 06 May 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
Sourdough and Its Effect on Bread Properties
Sourdough is a key component in traditional and artisanal bread making. It imparts unique flavors and textures to bread, which are highly sought after by consumers. Accumulated research shows the performance of sourdoughs as an alternative to improve the organoleptic characteristics of bread and its shelf life. 
  • 1.9K
  • 29 Dec 2023
Topic Review
Mycotoxins Associated with Meat and Meat Products Contamination
Food sustainability and safety have been heavily prioritized by consumers, producers, and government entities alike. In this regard, filamentous fungi have always been a health hazard due to their contamination of the food substrate with mycotoxins. Additionally, mycotoxins are proven resilient to technological processing. Mycotoxins are considered an increasing health hazard, causing internal organ disorders, immunosuppression, or even death. Some mycotoxins, such as aflatoxins, ochratoxins, and fumonisins, have additional genotoxic effects and can be associated with certain types of cancer, as recognised by the International Agency for Research on Cancer (IARC).
  • 1.8K
  • 08 Dec 2022
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.
  • 1.8K
  • 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.
  • 1.8K
  • 12 Jul 2022
Topic Review
Honey Bees/Honey as Probiotic and Prebiotic Products
Honey bees come from the family of Apidae and the genus Apis. A. dorsata, A. mellifera, A. cerana, A. laboriosa, A. florea, A. andreniformis, A. koschevnikovi, and A. nigrocincta are eight known species that can be found around the world. Honey bees are significant pollinators for cultivating crops for food production, ensuring the continuity of almost all life in this world. The honey bee’s gut contains many microorganisms as its normal microbiota. Most are probiotics, made up of lactic acid bacteria (LAB) and Bifidobacterium, which are widely distributed in their digestive tract system. Probiotics were first described in 2013 by the International Scientific Association for Probiotics and Prebiotics (ISAPP) as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”. The scientific definition has been extensively applied around the globe. Probiotics enhance intestinal health and increase immune reaction by producing biological antimicrobial substances that can inhibit pathogens which caused digestive system imbalances in humans and animals.
  • 1.8K
  • 22 Aug 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. 
  • 1.8K
  • 09 Sep 2022
Topic Review
Food Security and Transition towards Sustainability
For decades, food security and sustainability have been considered separate concerns, with the concept of food security having a more significant connotation with sustainability dimensions such as environmental, economic, and social–cultural aspects that interpret human well-being. Food security is highly connected to food sustainability and environmental protection. Additionally, food security exists when all people at all times have physical, economic, and social access to sufficient, safe, and nutritious food. 
  • 1.8K
  • 26 Nov 2021
Topic Review
Broccoli
Broccoli is one of the jewels of the horticultural crops worldwide, belonging to the cruciferous family and very rich in key nutrients (vitamins, minerals, fibre, etc.) as well as a great group of bioactive compounds including carotenoids, phenolic compounds and glucosinolates. Among these phytochemicals, the most-studied in crucifers associated with disease prevention and wellbeing are glucosinolates [See also https://encyclopedia.pub/808]. The content of carotenoids, phenolic compounds and glucosinolates naturally present in broccoli, can be increased through the management and control of the agronomic and environmental conditions used for broccoli cultivation. In this sense, the study of the effects of pre-harvest factors in the concentration of health-promoting compounds in broccoli, as a new strategy to be implemented in the field, can be considered of great interest. This would help to determine the best agronomic practices and cultivation conditions to improve the content of the compounds of interest in broccoli, without compromising its overall quality.
  • 1.8K
  • 12 Oct 2020
Topic Review
Applications of Lactoferrin in Industry
Lactoferrin (LF) is a protein belonging to the transferrin family, discovered for the first time in cow milk in 1939. It is produced by the epithelial mucosa. It is present in milk and colostrum, but can also be found in tears, saliva, gastric mucosa, the spleen, lymph nodes, skin, and even white blood cells. LF accounts for about 1% of whey proteins. Its concentration is highest in colostrum, but the level is not constant and decreases over the course of lactation, reaching its lowest values in mature milk. lactoferrin is used as an ingredient in food but mainly in pharmaceuticals and cosmetics. In the European Union, bovine lactoferrin has been legally approved for use as a food ingredient since 2012.
  • 1.8K
  • 10 Jan 2023
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.
  • 1.8K
  • 20 Nov 2020
Topic Review
COVID-19 Pandemic on Changes in Consumer Purchasing Behavior
The coronavirus has wreaked havoc on the global economy before the eyes of the entire world. Due to evolving consumer needs and expectations during the pandemic, the supply and demand for various goods and services varied from the pre-COVID-19 period.
  • 1.8K
  • 01 Apr 2024
Topic Review
Encapsulate Carotenoids with Cyclodextrin
Carotenoids' inclusion in food matrices presents multiple challenges related to their low stability and low water solubility. The inclusion of carotenoids in complexes with cyclodextrins constitutes a promising technology for the stabilization of these pigments, with possible advantages in terms of their stability in food matrices.
  • 1.8K
  • 10 Jun 2021
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