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Topic Review
Traditional Fermented Foods in Korea
Fermented foods are loved and enjoyed worldwide and are part of a tradition in several regions of the world. Koreans have traditionally had a healthy diet since people in this region have followed a fermented-foods diet for at least 5000 years. Fermented-product footprints are evolving beyond boundaries and taking the lead in the world of food. Fermented foods, such as jang (fermented soybean products), kimchi (fermented vegetables), jeotgal (fermented fish), and vinegar (liquor with grain and fruit fermentation), are prominent fermented foods in the Korean culture.
  • 8.0K
  • 09 Dec 2022
Topic Review
Ropiness in Bread - A Re-Emerging Spoilage Phenomenon
As bread is a very important staple food, its spoilage threatens global food security. Ropy bread spoilage manifests in sticky and stringy degradation of the crumb, slime formation, discoloration, and an odor reminiscent of rotting fruit. Increasing consumer demand for preservative-free products and global warming may increase the occurrence of ropy spoilage. Bacillus amyloliquefaciens, B. subtilis, B. licheniformis, the B. cereus group, B. pumilus, B. sonorensis, Cytobacillus firmus, Niallia circulans, Paenibacillus polymyxa, and Priestia megaterium were reported to cause ropiness in bread. To date, the underlying mechanisms behind ropy bread spoilage remain unclear, high-throughput screening tools to identify rope-forming bacteria are missing, and only a limited number of strategies to reduce rope spoilage were described.
  • 7.7K
  • 26 Oct 2022
Topic Review
Processing of Cereals and Derived-By-Products
Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly.
  • 7.4K
  • 15 Sep 2020
Topic Review
Food Waste Management in Bangladesh
Food waste management is a critical environmental issue in many developing countries, including Bangladesh, due to unplanned food waste disposal and lack of dedicated food waste legislation. In those countries, a significant amount of food waste is discarded to the environment rather than being recycled. In Bangladesh, food waste is traditionally often used for composting, landfilling, and feeding animals, as there is no valorization option. In addition, food waste and food waste streams of food industries are utilized for the recycling and production of diverse economically valuable bioactive compounds.
  • 7.3K
  • 18 Oct 2022
Topic Review
Okra
Okra (Abelmoschus esculentus L.) is a popular vegetable crop with good nutritional significance, along with certain therapeutic values, which makes it a potential candidate in the use of a variety of nutraceuticals.
  • 7.1K
  • 16 Mar 2021
Topic Review
Traditional and Novel Drying Techniques
       Drying is an ancient and unparalleled physical procedure of food conservation used for direct preparation of food products as well as for further processing in the food in Drying is an ancient and unparalleled physical procedure of food conservation used for direct preparation of food products as well as for further processing in the food industry. It has always been a valuable and common practice of conservation, ensuring the availability of food and medicinal products all year long dustry. It has always been a valuable and common practice of conservation, ensuring the availability of food and medicinal products all year long. Drying used to be natural and simple as the process was driven by solar energy. Nowadays, it became more sophisticated and complex as it uses a lot of equipment and the drying parameters are carefully examined and optimized at every stage of the process. Emerging new methods have been extensively studied in terms of chemical and biochemical changes in the product during the dehydration process. Drying not only preserves the product but also can have a positive impact on materials quality e.g., in spices, medicinal plants, herbs, bioactive enzymes, and nuts that can generate value-added compounds during drying [1,2].        The most important objectives of drying are: (i) preservation of fresh products, making them available whole year (ii) conversion of the fresh product into a dry one while maintaining or improving its final quality; (iii) reduction of the volume and weight of the product for an easier transportation and storage; and last but not least (iv) sustainable processing as the most popular drying methods use enormous quantities of energy at low efficiency [8]. Thus, the new drying techniques should provide advantages such as higher energy efficiency, better product quality, cost reduction, and lower environmental impact.  
  • 6.8K
  • 12 Oct 2020
Topic Review
Hydrolyzed Collagen
Hydrolyzed collagen (HC) is a group of peptides with low molecular weight (3–6 KDa) that can be obtained by enzymatic action in acid or alkaline media at a specific incubation temperature. HC can be extracted from different sources such as bovine or porcine.  Recently research has shown good properties of the HC found in skin, scale, and bones from marine sources. Type and source of extraction are the main factors that affect HC properties, such as molecular weight of the peptide chain, solubility, and functional activity. HC is widely used in several industries including food, pharmaceutical, cosmetic, biomedical, and leather industries. 
  • 6.8K
  • 11 Dec 2021
Topic Review
Fruit Vinegar Production
The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration.
  • 6.2K
  • 13 May 2021
Topic Review
Detection of Adulteration of Honey
Nowadays, adulteration of honey is a major concern among authorities in order to ensure its quality by imposing specific standards that allow the honey to be competitive in the market. Traditionally, the identification of adulteration of honey is performed by physicochemical methods. However, spectroscopic techniques are considerably more practical when detecting impurities in honey due to fraudulent acts, as these techniques are easy to execute,  more rapid, and more reliable than physicochemical methods.
  • 6.2K
  • 17 Jan 2022
Topic Review
Nutritional Value of Caulerpa lentillifera
Caulerpa lentillifera is a type of green seaweed widely consumed as a fresh vegetable, specifically in Southeast Asia. Interestingly, this green seaweed has recently gained popularity in the food sector. 
  • 6.0K
  • 14 Oct 2022
Topic Review
Innovative Technologies for Polyphenol Oxidase Inactivation
Polyphenol oxidase (PPO) catalyses the browning reaction during fruit processing and storage. It is considered a threat to clean labels and minimally processed fruit products. Unwanted changes in fruits’ appearance and quality represent a cost to the industry. High pressure and ultrasound, in addition to thermal treatment, are effective in reducing PPO activity and producing high-quality products. PPO from different fruit cultivars behaves differently when submitted to different treatments.
  • 6.0K
  • 24 Mar 2022
Topic Review
Process of Metabolomics Analysis
Metabolomics, as a new omics technology, has been widely accepted by researchers and has shown great potential in the field of nutrition and health. The process of metabolomics analysis includes sample preparation and extraction, derivatization, separation and detection, and data processing.
  • 5.8K
  • 08 Oct 2022
Topic Review
Edible Artemisia: Health Effects
The Artemisia species, often known collectively as "wormwood" are herbs and shrubs, which could be perennial, biennial and annual plants, distributed on all continents except Antarctica, mainly on Northern Hemisphere, with only 25 species on the Southern Hemisphere, being the Asian the zone where higher species diversity is concentrated. The use of Artemisia species in traditional medicine is well-documented and demonstrates the great ethnopharmacological value of this genus. In addition to the traditional medicine applications, Artemisia species exhibit high food value since many of them are species used in culinary as a food, spices, condiments and beverages flavoring.
  • 5.5K
  • 06 Feb 2021
Topic Review
Winemaking By-products
The winemaking by-products and waste, such as wine lees, grape stalks, and vine shoots, are generated from vinification process and after pruning. For their high content in functional and bioactive compounds, they can be recycled into food chain as functional additives to improve the quality of wines and to obtain innovative functional foods and sustainable food packaging, contributing to the sustainability of the wine sector.
  • 5.4K
  • 04 Mar 2021
Topic Review
Smoothies
The word “smoothie” comes from the English term “smooth” (tender, creamy), and defines a creamy non-alcoholic drink with a thick texture similar to that of milkshakes. Smoothies are beverages containing a blend of fruit pulp, fruit juice, ice, yoghurt, and/or milk. This beverage includes only natural ingredients such as puree fruit with fruit juice, and possibly dairy products or/and crushed ice cubes. Their preparation is based on the use of the entire fruit, which is processed from pulp to puree, with only the seeds and peel being removed.
  • 5.4K
  • 26 Sep 2020
Topic Review
Pomegranate Juice Processing by Membranes
Pomegranate juice exhibits high antioxidant capacity because of its rich content of polyphenols, which represent the highest proportion of phytochemicals in pomegranate. Conventional pressure-driven membrane operations and innovative membrane operations, such as osmotic distillation and pervaporation, are discussed in relation to their potential in juice clarification, fractionation, concentration and aroma recovery. Their implementation in integrated systems offer new opportunities to improve the healthiness and quality of the juice as well as to recover, purify and concentrate bioactive compounds for the formulation of functional ingredients.
  • 5.3K
  • 15 Jul 2020
Topic Review
Coffee Cherry Structure and Processing
Coffee bean harvesting incurs various by-products known for their long traditional use. However, they often still end up being a waste instead of being used to their full potential. On the European market, coffee cherry (cascara) products are not yet common, and a novel food approval for beverages made from coffee cherry pulp was issued only recently. 
  • 5.3K
  • 08 Dec 2022
Topic Review
Activity of Natural Carboxylic Acids
Natural carboxylic acids described in this paper are plant-derived compounds having biological activity. The aim of this review is to summarize and evaluate the physicochemical properties of selected compounds naturally occurring in plants, their potential of microbiological  and anticancer activity. In order to create targeted modifications of the structure enhancing its activity, it is; therefore, necessary to thoroughly understand the mechanisms of action of a given molecule under systemic conditions.
  • 5.3K
  • 03 Dec 2020
Topic Review
Yeasts in Cocoa Bean Fermentation
During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters; these are essential in developing fruity flavors and aromas in the final product (usually chocolate). In addition, some yeasts may have pectinolytic and antifungal activity, which is desirable in the post-harvest process of cocoa. The main yeast species in cocoa fermentation are Saccharomyces cerevisiae, Pichia kudriavzevii, and Hanseniaspora opuntiae. These produce higher alcohols and acetyl-CoA to make acetate–esters, compounds that produce floral and fruity notes.
  • 5.2K
  • 19 Jul 2022
Topic Review
Natural Preservatives for Fish
Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities.
  • 5.1K
  • 25 Jun 2021
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