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Topic Review
By-Products for the Agri-Food Industry
In Europe, around 31 million tonnes of food by-products are generated during primary production and trade. The management of these by-products may cause a negative impact, both at the economic and environmental levels, for both industry and society. In this regard, taking into consideration that these by-products retain the dietary fibre compositions and the bioactive compounds of the starting materials, plant food agro-industries have an interest in taking advantage of them, from a nutritional point of view. Using different extraction techniques they can be used as the source of insoluble and soluble dietary fibre, polyphenols, carotenoids, and other bioactive compounds.
  • 1.4K
  • 06 May 2023
Topic Review
Effect of Probiotics on Glucose Metabolism and Homeostasis
The maintenance of a healthy status depends on the coexistence between the host organism and the microbiota. Early studies have already focused on the nutritional properties of probiotics, which may also contribute to the structural changes in the gut microbiota, thereby affecting host metabolism and homeostasis. Maintaining homeostasis in the body is therefore crucial and is reflected at all levels, including that of glucose, a simple sugar molecule that is an essential fuel for normal cellular function. Despite numerous clinical studies that have shown the effect of various probiotics on glucose and its homeostasis, knowledge about the exact function of their mechanism is still scarce. 
  • 1.4K
  • 12 Aug 2022
Topic Review
Cow’s Milk
Cow’s milk (CM) is a healthy food consumed worldwide by individuals of all ages. Unfortunately, “lactase-deficient” individuals cannot digest milk’s main carbohydrate, lactose, depriving themselves of highly beneficial milk proteins like casein, lactoalbumin, and lactoglobulin due to lactose intolerance (LI), while other individuals develop allergies specifically against these proteins (CMPA). 
  • 1.4K
  • 08 Feb 2024
Topic Review
Volatile Profile of Nuts
Nuts are indehiscent dry fruits with one seed and a thick, hard pericarp. The presence of nuts in diets has notably increased due to their composition, and the presence of antioxidants and their unsaturated fatty acid profile has led to a considerable increase in their consumption. The volatile profile of nuts is important from different points of view. It affects consumer’s selection, influences raw material selection for the production of composite foods, dictates variety selection in breeding programs, and, from a quality perspective, its changes can indicate food degradation or alteration.
  • 1.4K
  • 03 Nov 2021
Topic Review
Food Protein-Derived Antioxidant Peptides
The antioxidant activity of protein-derived peptides was one of the first to be revealed among the more than 50 known peptide bioactivities to date. The exploitation value associated with food-derived antioxidant peptides is mainly attributed to their natural properties and effectiveness as food preservatives and in disease prevention, management, and treatment. An increasing number of antioxidant active peptides have been identified from a variety of renewable sources, including terrestrial and aquatic organisms and their processing by-products. This has important implications for alleviating population pressure, avoiding environmental problems, and promoting a sustainable shift in consumption.
  • 1.4K
  • 02 Feb 2023
Topic Review
Diploid Wheats and Non Celiac Wheat Sensitivity
Non-celiac wheat sensitivity (NCWS) is a clinical entity induced by the ingestion of gluten that leads to intestinal and/or extraintestinal symptoms, and is diagnosed when celiac disease and wheat allergy have been ruled out. In addition to gluten, other grains’ components, including amylase trypsin inhibitors (ATIs) and fermentable short-chain carbohydrates (FODMAPs), may trigger symptoms in NCWS subjects. Several studies suggest that, compared with tetraploid and hexaploid modern wheats, ancient diploid wheats species could possess a lower immunogenicity for subjects suffering from NCWS. 
  • 1.4K
  • 02 Sep 2022
Topic Review
Encapsulated Probiotics for Non-Dairy Food Applications
The incorporation of probiotics in non-dairy matrices is challenging, and probiotics tend to have a low survival rate in these matrices and subsequently perform poorly in the gastrointestinal system. Encapsulation of probiotics with a physical barrier could preserve the survivability of probiotics and subsequently improve delivery efficiency to the host.
  • 1.4K
  • 21 Oct 2022
Topic Review
Antioxidants in Hops
Hop plant (Humulus lupulus L.) has been used by humans for ages, presumably first as a herbal remedy, then in the manufacturing of different products, from which beer is the most largely consumed. Female hops cones have different useful chemical compounds, an important class being antioxidants, mainly polyphenols.
  • 1.4K
  • 10 Feb 2022
Topic Review
Resuscitation of Viable but Nonculturable Bacteria
The viable but nonculturable (VBNC) state is a survival strategy for bacteria when encountered with unfavorable conditions. Under favorable environments such as nutrient supplementation, external stress elimination, or supplementation with resuscitation-promoting substances, bacteria will recover from the VBNC state, which is termed “resuscitation”.
  • 1.4K
  • 03 Jan 2023
Topic Review
Fish as Nutraceuticals
Fish is considered as an affordable source of protein, serving a worldwide population as well as a source of nutraceutical. Bioactive components present in our diet play a major therapeutic role against human diseases. 
  • 1.4K
  • 21 Jan 2022
Topic Review
Local Seasonal Foods, Sustainable Consumption
The analysis of the 116 selected studies suggests that local seasonality is an appropriate concept for the investigation of sustainable consumption. However, it is crucial to define what is local for adequate use of this concept. The definition of “local food” and its impact on sustainable consumption has long been explored in the literature.
  • 1.4K
  • 24 Sep 2021
Topic Review
The Dual Nature of Amaranth
The beneficial health-promoting properties of plants have been known to mankind for generations. Preparations from them are used to create recipes for dietary supplements, functional food, and medicinal products. Recently, amaranth has become an area of increasing scientific and industrial interest. This is due to its valuable biological properties, rich phytochemical composition, and wide pharmacological activity. Amaranth is a pseudo-cereal crop with a dual character, combining the features of food and health-promoting product. 
  • 1.4K
  • 24 Mar 2022
Topic Review
Mid-Infrared Spectroscopy for Food Analysis
Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators, and regulatory agencies. Mid-infrared spectroscopy (MIR), often associated with chemometric techniques, offers a fast and accurate method to detect and predict food adulteration based on the fingerprint characteristics of the food matrix.
  • 1.4K
  • 31 Mar 2021
Topic Review
Bacillus Nattokinase
Bacillus nattokinase is a potential low-cost thrombolytic drug without side-effects and has been introduced into the consumer market as a functional food or dietary supplement.
  • 1.4K
  • 28 Jul 2022
Topic Review
Factors Affecting the Structural Quality of Tissue Protein
Tissue proteins or textured vegetable proteins (with a lean fiber-like structure and chewiness) form the main skeletal structure of plant-based meat alternative products. These can be obtained through techniques such as extrusion, shearing, spinning, freezing structuring and three-dimensional (3D) printing. The main constituents of tissue proteins are proteins, lipids, water, carbohydrates, flavoring agents and coloring agents. The choice of plant protein raw materials, with their various processing characteristics, prior to processing is a decisive factor in structural quality differentiation.
  • 1.4K
  • 09 Aug 2022
Topic Review
Vegetable Beverages from Carob, Tiger Nut and Rice
Rice, tiger nut and carob are Mediterranean products suitable for developing new foods, such as fermented beverages, due to their nutritional properties. These crops have a high carbohydrate content, are gluten and lactose-free and have a low allergenicity index. The development of fermented beverages from these crops can contribute to the Sustainable Development Goals by promoting human health and sustainable production and consumption.
  • 1.4K
  • 07 Jun 2023
Topic Review
Plant Proteins for Future Foods
Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed.
  • 1.4K
  • 05 Sep 2021
Topic Review
Extraction of Tea Polysaccharides
Tea polysaccharide (TPS) is the second most abundant ingredient in tea following tea polyphenols. As a complex polysaccharide, TPS has a complex chemical structure and a variety of bioactivities, such as anti-oxidation, hypoglycemia, hypolipidemic, immune regulation, and anti-tumor. Additionally, it shows excellent development and application prospects in food, cosmetics, and medical and health care products. 
  • 1.4K
  • 21 Jul 2022
Topic Review
Digital Agriculture Food and Wine
Digital Agriculture, Food, and Wine deals with the implementation and integration of digital data, sensors, technology, and tools on agricultural applications from the farm to consumers. These technologies can range from big data, sensor technology, sensor networks, remote sensing, robotics, unmanned aerial vehicles (UAV). Data processing is performed using new and emerging technologies, such as computer vision, machine learning, and artificial intelligence, among others. The latest advances made by the Digital Agriculture Food and Wine Sciences group (DAFW) from The University of Melbourne deals with crop monitoring/decision making, assessment of quality of produces, non-invasive sensory analysis for consumer perception assessment, and animal stress and welfare assessments.
  • 1.3K
  • 18 Feb 2021
Topic Review
Health Benefits of Seaweeds Consumption
Recent studies demonstrate the high nutritional value of seaweeds and the powerful properties that seaweeds’ bioactive compounds provide. Species of class Phaeophyceae, phylum Rhodophyta and Chlorophyta possess unique compounds with several properties that are potential allies of our health, which make them valuable compounds to be involved in biotechnological applications.
  • 1.3K
  • 23 Jun 2021
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