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Topic Review
Peach Palm (Bactris gasipaes Kunth.)
A pre-Columbian staple, Bactris gasipaes Kunth. is a palm tree domesticated around 4000 years ago, so appreciated that a Spanish chronicler wrote in 1545, “only their wives and children were held in higher regard” by the Mesoamerican natives. The peach palm is an integral part of the foodways and gastronomy of Ecuador, Colombia, Bolivia, Peru, Brazil, and other tropical American countries; meanwhile, it is almost unknown in the rest of the world, except for hearts of palm. Although abundant, the species faces anthropogenic threats. 
  • 1.4K
  • 24 Nov 2022
Topic Review
Red Wine Consumption and Cardiovascular Health
Wine is a popular alcoholic beverage that has been consumed for hundreds of years. Benefits from moderate alcohol consumption have been widely supported by the scientific literature and, in this line, red wine intake has been related to a lesser risk for coronary heart disease (CHD). Experimental studies and meta-analyses have mainly attributed this outcome to the presence in red wine of a great variety of polyphenolic compounds such as resveratrol, catechin, epicatechin, quercetin, and anthocyanin. Resveratrol is considered the most effective wine compound with respect to the prevention of CHD because of its antioxidant properties. The mechanisms responsible for its putative cardioprotective effects would include changes in lipid profiles, reduction of insulin resistance, and decrease in oxidative stress of low-density lipoprotein cholesterol (LDL-C). 
  • 1.4K
  • 17 Jun 2022
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
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
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
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
Bio-Based Edible Films and Coatings for Fruit Applications
Films and coatings have principal functionalities that are fundamental for increasing the shelf lives of food products. They need to achieve protection against UV light and the transfer of compounds (e.g., solutes, water vapor, organic vapors, and gases) between the food and the surrounding atmosphere. They also need to act as a barrier against mechanical damage. The addition of functional/bioactive compounds, such as nutrients, antioxidants, and antimicrobials, against bacterial and fungal proliferation can be performed. The nutritional value can be enhanced with microorganisms that confer health benefits, such as probiotics. Aromatic compounds and flavors can also be added as enhancing agents. Additionally, the final package should be biodegradable and utilize biological materials.
  • 1.4K
  • 23 Jan 2024
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
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
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
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
Encapsulation Techniques for Probiotics
Probiotic encapsulation techniques can be categorized into two types: chemical (coacervation, ionic gelation, and molecular inclusion), and physical (spray drying, freeze drying, spray chilling, spray cooling, extrusion, fluidized bed drying, electrospraying, and electrospinning). Probiotic cells are between 1 and 5 μm in size and their viability must be maintained during the encapsulation process. The main encapsulation processes for probiotics are freeze drying, spray drying, ionic gelation, complex coacervation, electrospraying, and electrospinning.
  • 1.4K
  • 05 Dec 2023
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
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
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
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
Vaccinium Species: Composition and Activity
The genus Vaccinium L. (Ericaceae) includes more than 450 species, which grow mainly in cooler areas of the northern hemisphere. Vaccinium species have been used in the traditional medicine of different cultures and the berries are widely consumed as food. Indeed, Vaccinium supplements-based herbal medicine and functional food, mainly from V. myrtillus and V. macrocarpon, are used in Europe and North America. Biological studies support traditional uses since for many of Vaccinium components important biological functions have been described, including antioxidant, antitumor, anti-inflammatory, antidiabetic, and endothelium protective activities. Vaccinium components, such as polyphenols, anthocyanins, and flavonoids, are widely recognized as modulators of cellular pathways involved in pathological conditions, thus indicating that Vaccinium may be an important source of bioactive molecules. 
  • 1.4K
  • 14 Jul 2021
Topic Review
Natural Antioxidants for Reducing Lipid Rancidity
Natural antioxidants have been widely used in food preservation due to their unique properties that offer many advantages over synthetic molecules. Unlike synthetic agents, natural options derived from plants, fruits, and spices have been proven to be safe and effective in reducing lipid rancidity. These antioxidants possess a combination of beneficial compounds that act synergistically to delay oxidative processes, improving the shelf life and quality of food products. Additionally, natural antioxidants are typically recognized as safe by regulatory agencies and are favored by consumers who prefer natural food additives. By incorporating natural antioxidants, the food industry can not only improve food quality and safety, but also appeal to the growing demand for natural and organic food products.
  • 1.4K
  • 17 Apr 2023
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
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