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Topic Review
Chemical and Cell-Based Antioxidant Assays
Antioxidants remain interesting molecules of choice for suppression of the toxic effects of free radicals in foods and human systems. The current practice involves the use of mainly synthetic molecules as potent antioxidant agents. However, due to the potential negative impact on human health, there is an intensive effort within the research community to develop natural alternatives with similar antioxidant efficacy but without the negative side effects of synthetic molecules. Still, the successful development of new molecules depends on the use of reliable chemical or cell culture assays to screen antioxidant properties. Chemical antioxidant assays include the determination of scavenging ability against free radicals such as DPPH, superoxide anion radicals, hydroxyl radicals, hydrogen peroxide, and nitric oxide. Other antioxidant tests include the ability of compounds to bind and sequester prooxidant metal cations, reduce ferric iron, and attenuate the rate of lipid oxidation. Ex vivo tests utilize cell cultures to confirm entry of the molecules into cells and the ability to quench synthetic intracellular free radicals or to stimulate the increased biosynthesis of endogenous antioxidants.
  • 1.7K
  • 19 Aug 2021
Topic Review
Bioaccessibility and Bioavailability of Carotenoids
The bioaccessibility of a carotenoid is defined as the maximum quantity of a carotenoid released from the food matrix that is available to be absorbed in the epithelial cells of the intestine. The fraction of an ingested compound that enters the bloodstream and performs its physiological functions is the definition of the bioavailability of a carotenoid.
  • 1.7K
  • 06 Jun 2023
Topic Review
Tuber Sprout Suppressants
To avoid tuber sprouting, increased storage and transportation of potatoes demands either the retention of their dormant state or the application of sprout growth suppressants.
  • 1.7K
  • 08 Nov 2021
Topic Review
Alginate/Chitosan Microparticles for Agricultural Application
Encapsulation into biopolymer microparticles ensures the protection and targeted delivery of active agents while offering controlled release with higher efficiency and environmental safety for ecological and sustainable plant production. Encapsulation of biological agents provides protection and increases its survivability while providing an environment safe for growth. The application of microparticles loaded with chemical and biological agents presents an innovative way to stimulate plant metabolites synthesis. This enhances plants’ defense against pests and pathogens and results in the production of higher quality food (i.e., higher plant metabolites share). Ionic gelation was presented as a sustainable method in developing biopolymeric microparticles based on the next-generation biopolymers alginate and chitosan. 
  • 1.7K
  • 21 May 2021
Topic Review
Organic Food Impact on Human Health
Organic agriculture has gained more popularity, yet its approach to food production and its potential impact on consumers’ health and various environmental aspects remain to be fully discovered. The goal of organic farming practices is to maintain soil health, sustain ecological systems, maintain fairness in its relationship with the environment and protect the environment in its entirety. Various health benefits have been associated with higher consumption of organic foods.
  • 1.7K
  • 18 Jan 2024
Topic Review
Application of High-Intensity Ultrasound to Food Processing
Ultrasound is known as a green novel technology due to its role in environmental sustainability. Ultrasound waves are classified into four different categories based on the mode of vibration of the particles in the medium, with respect to the direction of propagation of the wave, viz., longitudinal waves, transverse waves, surface waves, and plate waves.
  • 1.7K
  • 12 Jul 2023
Topic Review
Fermented Vegetables
Fermentation is a traditional method used to preserve vegetables. Many regions worldwide have a tradition of consuming fermented vegetables. Numerous fermented vegetables exist according to the raw materials, formula, and fermentation technologies used. Typical fermented vegetables include sauerkraut, paocai, zhacai, and kimchi. The primary constituents for producing fermented vegetables are cruciferous vegetables, such as cabbage, kale, mustard green, or radish. Other prevalent vegetables include chili pepper, lotus root, carrot, ginger, cucumber, eggplant, beetroot, garlic, olive, papaya, and chayote. There are variations in the production procedures used for different fermented vegetables. 
  • 1.7K
  • 03 Jan 2024
Topic Review
Goose Meat as a Source of Dietary Manganese
Manganese is a trace element with essential physiological functions that should be supplied to animals and humans through diet. The primary source of manganese in the human diet is tea and plant products. Diversifying the diet with goose meat is also worthwhile because, unlike plant food, it does not contain substances that diminish bioavailability, such as fiber or phytates. As a natural source of this element, goose meat does not increase exposure to overconsumption, as can happen when consuming dietary supplements. Manganese content of domestic or wild goose meat depends on the type of muscles (more Mn in leg muscles), presence of skin (more Mn in skinless muscles), and thermal treatment (pan fried with oil, grilled, and cooked meat contains more).
  • 1.7K
  • 02 Mar 2023
Topic Review
Sweetness Perception of Food/Beverages
When it comes to eating and drinking, multiple factors from diverse sensory modalities have been shown to influence multisensory flavour perception and liking. These factors have heretofore been strictly divided into either those that are intrinsic to the food itself (e.g., food colour, aroma, texture), or those that are extrinsic to it (e.g., related to the packaging, receptacle or external environment).
  • 1.7K
  • 30 Jun 2021
Topic Review
Curcumin–Cyclodextrin Supramolecular System
Supramolecular systems are based on molecular recognition, in which two or more molecules are bound by intermolecular non-covalent bonding forces to form complex and ordered entities or aggregates with specific functions and properties.
  • 1.7K
  • 22 Dec 2022
Topic Review
Fruit and Vegetable Intake and Mental Health in Adults
High total intake of fruits and vegetables, and some of their specific subgroups including berries, citrus, and green leafy vegetables, may promote higher levels of optimism and self-efficacy, as well as reduce the level of psychological distress, ambiguity, and cancer fatalism, and protect against depressive symptoms. The general recommendation to consume at least 5 portions of fruit and vegetables a day may be beneficial also for mental health.
  • 1.7K
  • 30 Oct 2020
Topic Review
Lactic Acid Bacteria against Mycotoxins
Mycotoxins (aflatoxin, ochratoxin, patulin, zearalenone, fumonisins, trichothecenes) are a large group of chemically diverse, non-protein, low-molecular secondary metabolites produced by molds. They constitute a global threat to human food and health. The generally regarded as safe (GRAS) status and long history as essential ingredients of fermented foods and probiotics make Lactic Acid Bacteria (LAB) a major biological tool against various food-related toxins. Numerous studies have shown LAB to be effective against all major mycotoxins.
  • 1.7K
  • 17 May 2022
Topic Review
Helicobacter pylori and Neurodegenerative Diseases
Phytochemicals are plant secondary metabolites that show health benefits for humans due to their bioactivity. There is a huge variety of phytochemicals that have already been identified, and these compounds can act as antimicrobial and neuroprotection agents. Due to their anti-microbial activity and neuroprotection, several phytochemicals might have the potency to be used as natural therapeutic agents, especially for Helicobacter pylori infection and neurodegenerative disease, which have become a global health concern nowadays.
  • 1.6K
  • 01 Nov 2023
Topic Review
Application of Encapsulated Limonene in Agri-Food Industry
Limonene or 4-isopropenyl-1-methylcyclohexene (C10H16) is a monocyclic monoterpene hydrocarbon naturally synthesized in many plants through the cyclisation of geranyl pyrophosphate by a monoterpene synthase. It constitutes one of the most abundant monocyclic monoterpenes in the plant kingdom, being found in more tan 300 essential oils and principally in Citrus spp. (30-98%). The high availability in nature together with its proved safety, make it widely exploitable in health, as flavoring agent and adjuvant in food and beverage industries, as well as in cosmetic’s for the formulation of perfumes and other personal hygiene products. In particular, this compound has been proven to possess a valuable potential as sustainable replacement to synthetic pesticides and food preservatives. To successfully use limonene in a greener agri-food industry, its preservation has become a top concern for manufacturers. In general, encapsulation conserves and protects limonene from outside aggressions, but also allows its controlled release as well as enchances its low water solubility, which can be critical for the target applications, together with other parameters, such as scalability, low cost and availability.
  • 1.6K
  • 24 Feb 2022
Topic Review
Millet-Based Diet Improves the Growth of Children
Millets (defined broadly to include sorghum) are traditional staple foods, and climate smart nutritious crops, which are grown across Africa and Asia, they have not been mainstreamed globally like rice, wheat, and maize. Diversifying staples with millets can potentially provide more macro and micro nutrients, compared to the mainstream staples that are also often refined. However, there had been little known scientific evidence to prove millets’ efficacy on growth. 
  • 1.6K
  • 09 Mar 2022
Topic Review
Health-Benefiting Components in Rapeseed Oil
Rapeseed oil is the third most consumed culinary oil in the world. It is well-known for its high content of unsaturated fatty acids, especially polyunsaturated fatty acids, which make it of great nutritional value. Apart from unsaturated fatty acids, there are nine functional components (vitamin E, flavonoids, squalene, carotenoids, glucoraphanin, indole-3-Carbinol, sterols, phospholipids, and ferulic acid) in rapeseed oil that contribute to its anti-microbial, anti-inflammatory, anti-obesity, anti-diabetic, anti-cancer, neuroprotective, and cardioprotective, among others. 
  • 1.6K
  • 23 Apr 2023
Topic Review
Furan Formation
Furan and its derivates are present in a wide range of thermally processed foods and are of significant concern in jarred baby and toddler foods. Furan formation is attributed to chemical reactions between a variety of precursors and a high processing temperature. Also, some kinetic models to represent its formation in different food materials have been studied and could predict the furan formation under simulated operating conditions.
  • 1.6K
  • 29 Oct 2021
Topic Review
Edible Insects
Edible insects have been considered as either nutritious food items per se, or as wholesome ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral and vitamin contents in insects generally satisfy the requirements of healthy food, although there is considerable variation associated with insect species, collection site, processing method, insect life stage, rearing technology and insect feed. A comparison of available data(based on dry weight) showed that processing can improve the nutrient content, taste, flavour, appearance and palatability of insects, but that there are additional factors, which can impact the content and composition of insect species that have been recommended for consumption by humans.
  • 1.6K
  • 28 Sep 2021
Topic Review
Mixture Designs in Beverages/Foods/Pharmaceutical Health
Design of Experiments (DoE) is a statistical tool used to plan and optimize experiments and is seen as a quality technology to achieve products excellence. Among the experimental designs (EDs), the mixture designs (MDs) stand out, being widely applied to improve conditions for processing, developing, or formulating novel products. Overall, the SOM indicated that Brazil presented the largest number of works using MDs. Among the continents, America and Asia showed a predominance in applications with the same amount of work. Comparing the MDs application areas, the analysis indicated that works are prevalent in food and beverage science in the American continent, while in Asia, health science prevails. MDs were more used to develop functional/nutraceutical products and the formulation of drugs for several diseases. However, we briefly describe some promising research fields in that MDs can still be employed.
  • 1.6K
  • 28 Sep 2021
Topic Review
Therapeutic Potential of Hops
The medicinal potential of hop (Humulus lupulus L.) is widely cited in ancient literature and is also allowed in several official pharmacopoeias for the treatment of a variety of ailments, mainly related to anxiety states. This is due to the plethora of phytoconstituents (e.g., bitter acids, polyphenols, prenyl flavonoids) present in the female inflorescences, commonly known as cones or strobili, endowed with anti-inflammatory, antioxidant, antimicrobial, and phytoestrogen activities. Hop has attracted the interest of the scientific community due to the presence of xanthohumol, whose strong anti-cancer activity against various types of cancer cells has been well documented, and for the presence of 8-prenyl naringenin, the most potent known phytoestrogen. Studies in the literature have also shown that hop compounds can hinder numerous signalling pathways, including ERK1/2 phosphorylation, regulation of AP-1 activity, PI3K-Akt, and nuclear factor NF-κB, which are the main targets of the antiproliferative action of bitter acids and prenylflavonoids.
  • 1.6K
  • 27 Dec 2022
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