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Topic Review
Lactic Acid Bacteria for Meat Preservation and Fortification
Lactic acid bacteria (LAB) are considered the safest organism and have a profound role in food and food-processing industries. The biofilm developed by the bacteria prevents the growth of various undesirable microorganisms on meat and meat products. Various studies depicted that LAB produces various antimicrobial metabolites that can act effectively on the food-degrading pathogens, rendering it safe and enhancing shelf-life.
  • 1.5K
  • 14 Sep 2022
Topic Review
Encapsulation of Lipid-Soluble Bioactives
Lipid-soluble bioactives, such as vitamins A, E, D and K, carotenoids, polyunsaturated fatty acids (PUFA) and essential oils, are important nutrients in foods. However, their addition in food formulations, is often limited by limited solubility and high tendency for oxidation. Among the different encapsulation technologies, nanoemulsions are one of the most promising for protecting lipid-soluble bioactives.
  • 1.5K
  • 25 Oct 2020
Topic Review
Meat Quality Perception in Argentina
In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple factors. Thus, the objective of the present study was to identify the Argentinian consumer’s choice behavior regarding beef color and fat content. An online survey was carried out in Argentina. It inquired about socio-demographic characteristics, purchase and consumption habits and beliefs, showing pictures related to color, marbling and the amount of fat. Choice behavior was evaluated by asking why consumers chose a particular picture out of the ones shown. Several Kruskal–Wallis tests evaluated the different hypotheses. Three different decision trees using the CHAID analysis method were created. Multifactorial analysis was carried out for clustering consumers. Regarding consumer beliefs, 90% of the respondents agreed with the sentence, “The two main characteristics defining beef quality at purchase time are meat color and marbling”. Socio-demographic characteristics affected purchase habits and beliefs; they also affected perceptions about meat color and marbling. It was possible to build three consumer groups for future marketing strategies: “hedonic” focused on a pleasing sensory experience, “appearance” prioritized the visual aspects, and the “health-conscious” consumers were interested in their healthy nutrition. 
  • 1.5K
  • 28 Sep 2021
Topic Review
Icariin and Its Derivates
There has been considerable interest in icariin (ICA) and its derivates, icariside II (ICS) and icaritin (ICT), due to their wide range of potential applications in preventing cancer, cardiovascular disease, osteoporosis, delaying the effects of Alzheimer’s disease, treating erectile dysfunction, etc.
  • 1.5K
  • 22 Jul 2022
Topic Review
Enterococci in Dairy Products
Enterococci are part of the subdominant microbiota of many artisanal cheeses. As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, thus contributing to the development of its typical sensorial properties. Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autolysis of other lactic acid bacteria (LAB), control pathogens and deterioration microorganisms, and may offer beneficial effects to the health of their hosts. They could in principle be employed as adjunct/protective/probiotic cultures; however, due to their propensity to acquire genetic determinants of virulence and antibiotic resistance, together with the opportunistic character of some of its members, this genus does not possess Qualified Presumption of Safety (QPS) status. It is, however, noteworthy that some putative virulence factors described in foodborne enterococci may simply reflect adaptation to the food environment and to the human host as commensal. Further research is needed to help distinguish friend from foe among enterococci, eventually enabling exploitation of the beneficial aspects of specific cheese-associated strains. 
  • 1.5K
  • 15 Mar 2022
Topic Review
Aflatoxins in Cereals and Cereal-Based Products
Cereals and cereal-based products are primary sources of nutrition across the world. However, contamination of these foods with aflatoxins (AFs), secondary metabolites produced by several fungal species, has raised serious concerns. AF generation in innate substrates is influenced by several parameters, including the substrate type, fungus species, moisture content, minerals, humidity, temperature, and physical injury to the kernels. Consumption of AF-contaminated cereals and cereal-based products can lead to both acute and chronic health issues related to physical and mental maturity, reproduction, and the nervous system. Therefore, the precise detection methods, detoxification, and management strategies of AFs in cereal and cereal-based products are crucial for food safety as well as consumer health.
  • 1.5K
  • 03 Nov 2022
Topic Review
Pulses as Ingredients for Processed Meats
Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders to reduce meat protein in meat product formulations. Use of pulse-derived ingredients in meat processing can lower formulation costs, improve nutritional value and enhance meat product quality. Pulses are seen as clean-label multi-functional ingredients that bring benefits to meat products beyond protein content. Their broader use as ingredients in meat products may be enhanced by various processes such as thermal pre-treatment.
  • 1.5K
  • 11 May 2023
Topic Review
Grape Anthocyanins
Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies.
  • 1.5K
  • 02 Dec 2021
Topic Review
Seaweed Products
Seaweed, or, macroalgae, are a plant group of multicellular algae that have been exploited on a large-scale for the extraction of valuable functional food ingredients (primarily alginates, agar, and carrageenan). Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty acids and minerals. Seaweed processing for the extraction of functional ingredients such as alginate, agar, and carrageenan is well-established. Novel pretreatments such as ultrasound assisted extraction or high-pressure processing can be incorporated to more efficiently extract these targeted ingredients. The scope of products that can be created using seaweed are wide ranging: from bread and noodles to yoghurt and milk and even as an ingredient to enhance the nutritional profile and stability of meat products. There are opportunities for food producers in this area to develop novel food products using seaweed.  
  • 1.5K
  • 09 Mar 2023
Topic Review
Heavy Metals in Foods and Beverages
Heavy metals are chemical elements with a toxic effect on the human body. The expansion of industries has led to significant increasing levels of these constituents in the environment. Intensive agriculture can also lead to an increased concentration of heavy metals as a result of using different fertilizers and pesticides. Heavy metal accumulation in soil and plants represents a serious issue because of the potential risks to consumers. There are several methods available for the removal of these toxic components from different substrates (chemical precipitation, electrodialysis, coagulation and flocculation, photocatalytic removal, and adsorption-based processes), but most procedures are expensive and difficult to perform. Thus, more research is needed on the development of low-cost methods in foods. 
  • 1.5K
  • 13 Oct 2023
Topic Review
Plant Infusions
Plant infusions, commonly called teas or tisanes, are the most popular form of herbal medicine worldwide, used for thousands of years. Consuming teas and herbal infusions is increasingly embedded in the routine of Americans and Europeans due to their potential health benefits, attractive flavor and taste, and relatively low retail prices.
  • 1.5K
  • 07 Oct 2023
Topic Review
Microencapsulation of Fish Oil and Natural Extracts
Microencapsulation technology arose in the 1950s from the development of dye capsules to be incorporated into paper. Microencapsulation can be defined as a set of technologies aiming to protect sensitive compounds from the external environment and further control their release. For that, the labile compounds, constituting what is known as the core, are entrapped by being surrounded by a shell material (the wall). Microencapsulation has been mainly applied in the pharmaceutical industry, followed in decreasing order by food, cosmetic, textile, biomedical, agricultural and electronic sectors. The recent developments in the microencapsulation of fish oil and natural antioxidant compounds are described. 
  • 1.5K
  • 08 Nov 2022
Topic Review
Alternative Protein Sources
To minimize environmental impact and to counteract growing protein requirements, food industries and the scientific community are exploring novel and alternative resources for protein. These alternative proteins can be obtained from plants, insects, or microorganism-based sources, such as single-cell proteins, making it possible to develop novel food products high in protein content.
  • 1.5K
  • 22 Nov 2022
Topic Review
Drug Delivery Systems for Natural Bioactive Molecules
Drug delivery systems are believed to increase pharmaceutical efficacy and the therapeutic index by protecting and stabilizing bioactive molecules, such as protein and peptides, against body fluids’ enzymes and/or unsuitable physicochemical conditions while preserving the surrounding healthy tissues from toxicity. Liposomes are biocompatible and biodegradable and do not cause immunogenicity following intravenous or topical administration. Still, their most important characteristic is the ability to load any drug or complex molecule uncommitted to its hydrophobic or hydrophilic character. Selecting lipid components, ratios and thermo-sensitivity is critical to achieve a suitable nano-liposomal formulation. Nano-liposomal surfaces can be tailored to interact successfully with target cells, avoiding undesirable associations with plasma proteins and enhancing their half-life in the bloodstream. Macropinocytosis-dynamin-independent, cell-membrane-cholesterol-dependent processes, clathrin, and caveolae-independent mechanisms are involved in liposome internalization and trafficking within target cells to deliver the loaded drugs to modulate cell function. 
  • 1.5K
  • 23 Dec 2022
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.
  • 1.5K
  • 26 May 2023
Topic Review
Microscience of the Beverage Industry
Emulsions and foams form the basis of an extensive variety of materials used in the beverage industry. One of the characteristics of beverage emulsions is that they are somewhat diluted, contain little amounts of a dispersed oil phase in the finished product, and must remain physically stable for long periods.
  • 1.5K
  • 13 Sep 2023
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.
  • 1.5K
  • 24 Jul 2023
Topic Review
Natural Product-Derived Extracts for Longitudinal Bone Growth
Several herbal formulations based on traditional medicine have the potential to improve bone growth, although their effectiveness is controversial. It was confirmed that the majority of extracts containing herbal formulations were orally administered over a short period, ranging from 4 to 10 days during the experimental phase. 
  • 1.5K
  • 22 Dec 2023
Topic Review
Food Waste Biorefinery
Food waste biorefineries for the production of biofuels, platform chemicals, and other bio-based materials can significantly reduce a huge environmental burden and provides opportunities for a sustainable way of chemical and material production.
  • 1.5K
  • 17 Jun 2021
Topic Review
Food Loss and Waste Prevention
Preventing food losses and waste is a potential strategy for better balance food supply and demand and is essential to improve food security while reducing environmental impact and providing economic benefits to the different actors in the food supply chain.
  • 1.5K
  • 27 May 2021
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