You're using an outdated browser. Please upgrade to a modern browser for the best experience.
Subject:
All Disciplines Arts & Humanities Biology & Life Sciences Business & Economics Chemistry & Materials Science Computer Science & Mathematics Engineering Environmental & Earth Sciences Medicine & Pharmacology Physical Sciences Public Health & Healthcare Social Sciences
Sort by:
Most Viewed Latest Alphabetical (A-Z) Alphabetical (Z-A)
Filter:
All Topic Review Biography Peer Reviewed Entry Video Entry
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.
  • 1.6K
  • 16 May 2023
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
Enrichment of Cookies with Fruits and Their By-Products
The incorporation of powdered fruits and fruit byproducts into cookies helps to increase their fiber and mineral content. Most importantly, it significantly enhances the nutraceutical potential of the products by adding phenolic compounds with high antioxidant capacity. Enriching shortbread cookies is a challenge for both researchers and producers because the type of fruit additive and level of substitution can diversely affect sensory attributes of cookies such as color, texture, flavor, and taste, which have an impact on consumer acceptability.
  • 1.6K
  • 22 May 2023
Topic Review
Biodiversity Contribution in Beer Inputs
Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. 
  • 1.6K
  • 30 Aug 2021
Topic Review
Animal-Derived Polysaccharides
Polysaccharides are biomolecules found in microorganisms, plants, and animals that constitute living organisms. Glycosaminoglycans, unique acidic polysaccharides in animal connective tissue, are often combined with proteins in the form of covalent bonds due to their potent biological activity, low toxicity, and minimal side effects, which have the potential to be utilized as nutrition healthcare and dietary supplements.
  • 1.6K
  • 11 Jan 2024
Topic Review
Factors Affecting the Quality of Canola Grains
Canola, Brassica napus L., is a major oilseed crop that has various uses in the food, feed, and industrial sectors. It is one of the most widely produced and consumed oilseeds in the world because of its high oil content and favorable fatty acid composition. Canola grains and their derived products, such as canola oil, meal, flour, and bakery products, have a high potential for food applications as they offer various nutritional and functional benefits. However, they are affected by various factors during the production cycle, post-harvest processing, and storage. These factors may compromise their quality and quantity by affecting their chemical composition, physical properties, functional characteristics, and sensory attributes. Therefore, it is important to optimize the production and processing methods of canola grains and their derived products to ensure their safety, stability, and suitability for different food applications. 
  • 1.6K
  • 14 Aug 2023
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.
  • 1.6K
  • 22 Mar 2024
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. 
  • 1.6K
  • 27 Apr 2022
Topic Review
Fruitflow® as Dietary Antiplatelets
Fruitflow® is derived from ripe tomatoes using a process that removes pomace, seeds, and fats while operating at low processing temperatures (~40 °C) to control the production of artefacts such as Maillard/Amadori products or Strecker aldehydes. Fruitflow® is standardised regarding representatives of its three main classes of antiplatelet compounds—nucleosides, phenolic derivatives, and flavonoid derivatives—and the total amount of ‘bioactive extract’ present.
  • 1.6K
  • 27 Jul 2021
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.
  • 1.6K
  • 26 Jun 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
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.
  • 1.6K
  • 14 Sep 2020
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
Baobab (Adansonia digitata L.)
Baobab (Adansonia digitata L.), which belongs to the Malvaceae family, is an indigenous African tree widespread in arid savannah regions of Madagascar, mainland Africa, the Arabian peninsula, and Australia, and it was once classified as the “lost crop” of Africa. 
  • 1.6K
  • 18 Oct 2021
Topic Review
Functional Foods and Aging
A new epoch is emerging with intense research on nutraceuticals, i.e., "food or food product that provides medical or health benefits including the prevention and treatment of diseases", such as Alzheimer's disease (AD). Nutraceuticals contain bioactive principles which act at different biochemical and metabolic levels and there's a growing body of evidence which shows their potent neuroprotective effects, offering thus alternative avenues for a modern innovative medicine in human beings; in particular, these natural compounds are able to provide defence against mitochondrial damage, oxidative stress, toxicity of β-amyloid peptide and tau protein and cell death. More recently, preclinical and clinical studies have demonstrated that a wide range of these substances can also differentially influence the composition of the intestinal microbiota in correlation with the cerebral formation and aggregation of toxic protein aggregates. Further, the routes of interaction between epigenetic mechanisms and the gut–brain axis have been also elucidated, establishing a modulatory role of diet-induced changes on commensal microbial community in shaping the brain function and integrity. 
  • 1.6K
  • 09 Dec 2020
Topic Review
Antifungal Metabolites as Food Bio-Preservative
Perishable food spoilage caused by fungi is a major cause of discomfort for food producers. Food sensory abnormalities range from aesthetic degeneration to significant aroma, color, or consistency alterations due to this spoilage. Bio-preservation is the use of natural or controlled bacteria or antimicrobials to enhance the quality and safety of food. It has the ability to harmonize and rationalize the required safety requirements with conventional preservation methods and food production safety and quality demands. Even though synthetic preservatives could fix such issues, there is indeed a significant social need for “clean label” foods. As a result, consumers are now seeking foods that are healthier, less processed, and safer. The implementation of antifungal compounds has gotten a lot of attention in recent decades. As a result, the identification and characterization of such antifungal agents has made promising advances.
  • 1.6K
  • 29 Mar 2022
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.
  • 1.6K
  • 20 Jul 2023
Topic Review
Biomedical Effects of Oregano
The term oregano refers to a group of several plant genera, including Thymbra, Thymus, Coridothymus, Satureja, and Origanum, containing a high amount of the phytochemicals carvacrol and thymol in their essential oils.
  • 1.6K
  • 03 Nov 2021
Topic Review
Ancient Grains
In terms of genetic background, cereals are dived into “modern” and “ancient” cereals. Ancient grains were long-forgotten due to the dominance of modern grains, but have been rediscovered as highly nutritious, healthy and resilient grains for solving the nutrition demand and food supply chain problems. 
  • 1.6K
  • 21 Jun 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.
  • 1.6K
  • 13 Sep 2022
  • Page
  • of
  • 47
Featured Entry Collections
>>

Featured Books

>>
Encyclopedia of COVID-19
Encyclopedia of Engineering
Encyclopedia of Social Sciences
Encyclopedia of Digital Society, Industry 5.0 and Smart City
Academic Video Service
Feedback