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Topic Review
Bioactive Peptides Derived from Hen Egg Proteins
Hen eggs, characterized by high protein and digestibility, are an excellent source of food-derived bioactive peptides. Some peptides comprising fewer than six amino acids may resist gastrointestinal digestion and remain intact as they cross the intestinal epithelium.
  • 1.7K
  • 22 Mar 2024
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
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.
  • 1.7K
  • 28 Sep 2021
Topic Review
Valuable Protein and Peptides from Insects
Edible insects are abundant in protein content, encompassing all essential amino acids required for a balanced diet. This is a viable alternative protein source for feeding options to the expanding world population. It has significant potential for enhancing food security, offering a sustainable and environmentally conscious alternative to conventional protein sources.
  • 1.7K
  • 28 Nov 2023
Topic Review
Extraction Techniques of Bioactive Compounds
Fruit wastes and/or by-products that food agro-industries accumulate are typically made up of underutilized residual biomasses that are rich in various bioactive functional components. Fruit wastes have been researched for the extraction of phenolic compounds, dietary fibers, and other bioactive substances, as they are rich sources of phytochemicals. Fruit and vegetable wastes from the agri-food sector are produced in enormous quantities and, due to their high moisture content and microbial load, can lead to significant environmental damage. Bioactive components could degrade quickly, even with the slightest alterations in extraction techniques. Therefore, it is necessary to ensure conditions that will stabilize the bioactive components before and after extraction. Choosing an appropriate optimized extraction technique is critical as it decides the final quality of the bioactive compound.
  • 1.7K
  • 26 May 2023
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. 
  • 1.7K
  • 09 Mar 2022
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
Lonicera japonica Polysaccharides
Lonicera japonica Thunb. is a widely distributed plant with ornamental, economic, edible, and medicinal values. L. japonica is a phytoantibiotic with broad-spectrum antibacterial activity and a potent therapeutic effect on various infectious diseases. The anti-diabetic, anti-Alzheimer’s disease, anti-depression, antioxidative, immunoregulatory, anti-tumor, anti-inflammatory, anti-allergic, anti-gout, and anti-alcohol-addiction effects of L. japonica can also be explained by bioactive polysaccharides isolated from this plant.
  • 1.7K
  • 26 Jun 2023
Topic Review
Dietary zeaxanthin occurrence and bioaccessibility
This entry provides a comprehensive and exhaustive overview of natural food sources of zeaxanthin and their respective zeaxanthin bioaccessibility, while also placing emphasis on the importance of this oxygenated carotenoid in human health. The content of zeaxanthin in foods of different origin (plant-, animal- and microalgal-based food sources) has been reviewed and the in vitro accessibility results obtained by various research groups through the standardized INFOGEST protocol were compared among the different zeaxanthin food sources.
  • 1.7K
  • 14 Sep 2020
Topic Review
Marine Algae-Derived Fucoxanthin
Fucoxanthin, belonging to the xanthophyll class of carotenoids, is a natural antioxidant pigment of marine algae, including brown macroalgae and diatoms. It represents 10% of the total carotenoids in nature. The plethora of scientific evidence supports the potential benefits of nutraceutical and pharmaceutical uses of fucoxanthin for boosting human health and disease management. 
  • 1.7K
  • 27 Apr 2022
Topic Review
Probiotics to Control Biofilm Formation in Food Industries
Microorganisms tend to adhere to food contact surfaces and form biofilms, which serve as reservoirs for bacteria that can contaminate food. As part of a biofilm, bacteria are protected from the stressful conditions found during food processing and become tolerant to antimicrobials, including traditional chemical sanitisers and disinfectants. Several studies in the food industry have shown that probiotics can prevent attachment and the consequent biofilm formation by spoilage and pathogenic microorganisms. It shows that the use of probiotics is a promising approach to disrupt biofilms formed by a large spectrum of foodborne microorganisms, with Lactiplantibacillus and Lacticaseibacillus being the most tested genera, both in the form of probiotic cells and as sources of cell-free supernatant.
  • 1.7K
  • 16 May 2023
Topic Review
Impact of Wort Amino Acids on Beer Flavour
The process by which beer is brewed has not changed significantly since its discovery thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce wort. Yeast is added to the sweet, viscous wort, after which fermentation occurs. The biochemical events that occur during fermentation reflect the genotype of the yeast strain used, and its phenotypic expression is influenced by the composition of the wort and the conditions established in the fermenting vessel. Although wort is complex and not completely characterized, its content in amino acids indubitably affects the production of some minor metabolic products of fermentation which contribute to the flavour of beer. 
  • 1.7K
  • 29 May 2023
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.
  • 1.7K
  • 28 Sep 2021
Topic Review
Blue Cheeses
Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour due to the development of Penicillium roqueforti. There are more than 45 varieties of blue cheese produced worldwide, with some distinct features, although the manufacture process is similar. In addition to P. roqueforti, complex microbial populations interact and succeed throughout the manufacturing and ripening at the cheese’s surface (the rind) and interior (matrix). The microbiota of blue cheeses is made up of a vast array of both prokaryotic and eukaryotic microorganisms. Proteolysis is the most complex and important primary biochemical process involved in blue-veined cheeses during ripening, with P. roqueforti being considered the main proteolytic agent. Lipolysis is also strong, originating aroma compounds characteristic of blue-veined cheeses. In addition, several bioactive compounds are produced during ripening. The biochemical activities, mainly of microbial origin, are responsible for the sensory characteristics of these very appreciated cheese varieties worldwide.
  • 1.7K
  • 20 Jul 2023
Topic Review
Dairy and Non-Dairy Based Probiotic Drinks
‘Probiotics’ is defined by the Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) as “live microorganisms which when administered in adequate amounts confer a health benefit on the host”. Two of the most widely used probiotics are from the genera Lactobacillus and Bifidobacterium, as both constitute most of the normal intestinal microbiota in various mammalian species. Right after birth, maternal microbiota will colonize the gastrointestinal tract (GIT) in which the first colonizers are facultative anaerobes such as Lactobaciili, Enterococci, and Enterobacterium. Anaerobic bacteria such as Bifidobacterium, Bacteroides, and Clostridium will colonize the GIT with an increase in age and compete with the facultative anaerobes, setting the colon environment to favor anaerobe growth over time.
  • 1.7K
  • 13 Sep 2022
Topic Review
Wines' Volatile and Non-Volatile Characterization
Phenolic and volatile compounds have been the most common variables studied in wines due to their importance in chemical, physical and sensory properties. Phenolic compounds come from grapes and oak wood of the barrels where wines are aged and affect color and gustatory properties of wines, such as astringency, bitterness and structure.
  • 1.6K
  • 13 Aug 2021
Topic Review
Red Fruits Composition
Red fruits are not only a source of vitamins but are also a rich source of minerals (phosphorus, calcium, iron, potassium, magnesium, manganese, sodium, and copper). Shows sweet cherry, blackberry, blueberry, raspberry, and strawberry mineral composition.
  • 1.6K
  • 25 Sep 2023
Topic Review
Castanea sativa Mill. Chemical Composition
The European chestnut (Castanea sativa Mill.), is an environmentally and economically important species in Europe, mainly for fruit production. The chestnut fruit is well-known for its nutritional properties, namely its high concentration of carbohydrates (starch) and its low-fat content, as well as being one of the few fruits that do not contain gluten. Due to its chemical and nutritional characteristics beneficial to health, the sweet chestnut is a food recommended at different levels.
  • 1.6K
  • 12 Jan 2023
Topic Review
Toxoplasma gondii in Foods
Toxoplasma gondii is an obligate intracellular parasite that causes toxoplasmosis, with approximately one third of the population around the world seropositive. The consumption of contaminated food is the main source of infection. These include meat products with T. gondii tissue cysts, and dairy products with tachyzoites.
  • 1.6K
  • 31 Aug 2022
Topic Review
Polycyclic Aromatic Hydrocarbon Occurrence and Formation
The chemical group comprising polycyclic aromatic hydrocarbons (PAHs) has received prolonged evaluation and scrutiny in the past several decades. PAHs are ubiquitous carcinogenic pollutants and pose a significant threat to human health through their environmental prevalence and distribution. Regardless of their origin, natural or anthropogenic, PAHs generally stem from the incomplete combustion of organic materials. Dietary intake, one of the main routes of human exposure to PAHs, is modulated by pre-existing food contamination (air, water, soil) and their formation and accumulation during food processing. To this end, processing techniques and cooking options entailing thermal treatment carry additional weight in determining the PAH levels in the final product.
  • 1.6K
  • 24 Jul 2023
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