Your browser does not fully support modern features. Please upgrade for a smoother 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
Alternative Proteins
Alternative Proteins include cultured meat, plant-based meat, insect protein and single-cell protein. Here, the technological, safety and environmental aspects of these protein sources are described.
  • 1.4K
  • 02 Jun 2021
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
Tobacco Carbohydrates as Bioactive Compounds
Carbohydrates are important compounds in natural products where they primarily serve as a source of energy, but they have important secondary roles as precursors of aroma or bioactive compounds. They are present in fresh and dried (cured) tobacco leaves as well. The sugar content of tobacco depends on the tobacco variety, harvesting, and primarily on the curing conditions (temperature, time and moisture). If the process of curing employs high temperatures (flue-curing and sun-curing), final sugar content is high. In contrast, when air curing has a lower temperature, at the end of the process, sugar level is low. Beside simple sugars, other carbohydrates reported in tobacco are oligosaccharides, cellulose, starch, and pectin. Degradation of polysaccharides results in a higher yield of simple sugars, but at the same time reduces sugars oxidization and transfer into carbon dioxide and water. Loss of sugar producers will compensate with added sugars, to cover undesirable aroma properties and achieve a better, pleasant taste during smoking.
  • 1.4K
  • 24 Nov 2021
Topic Review
Potato Phytochemicals
Potato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation and utility of potatoes is worthy of attention from the world. Exploring the functionality and maximizing the utilization of its component parts as well as developing new products based on the potato is still an ongoing issue. To maximize the benefits of potato and induce new high-value products while avoiding unfavorable properties of the crop has been a growing trend in food and medical areas. 
  • 1.4K
  • 08 Jun 2023
Topic Review
Carotenoid Colorants from Plants and Microalgae
The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), along with microalgal Dunaliella β-carotene and Haematococcus astaxanthin and fungal Blakeslea trispora β-carotene and lycopene. Potential microalgal sources are being sought, especially in relation to lutein, for which commercial plant sources are lacking.
  • 1.4K
  • 15 Nov 2023
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
The STEC–MFG Association
Shiga toxin-producing Escherichia coli (STEC) are zoonotic Gram-negative bacteria. While raw milk cheese consumption is healthful, contamination with pathogens such as STEC can occur due to poor hygiene practices at the farm level. STEC infections cause mild to serious symptoms in humans. The raw milk cheese-making process concentrates certain milk macromolecules such as proteins and milk fat globules (MFGs), allowing the intrinsic beneficial and pathogenic microflora to continue to thrive. MFGs are surrounded by a biological membrane, the milk fat globule membrane (MFGM), which has a globally positive health effect, including inhibition of pathogen adhesion.
  • 1.4K
  • 22 Apr 2022
Topic Review
Mitigation of Peanut Allergenicity
Peanuts are the seeds of a legume crop grown for nuts and oil production. Peanut allergy has gained significant attention as a public health issue due to its increasing prevalence, high rate of sensitization, severity of the corresponding allergic symptoms, cross-reactivity with other food allergens, and lifelong persistence. Given the importance of peanuts in several sectors and taking into consideration the criticality of their high allergic potential, strategies aiming at mitigating their allergenicity are urgently needed. In this regard, most of the processing methods used to treat peanuts are categorized as either thermal or thermomechanical techniques. They differ in their effectiveness in alleviating the allergenicity, and in their capacity in preserving the structural integrity of the treated peanuts. Research data on this matter may open further perspectives for future relevant investigation ultimately aiming at producing hypoallergenic peanuts.
  • 1.4K
  • 27 Mar 2023
Topic Review
Chinese Baijiu and Whisky
Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the consumption and revenue in the global spirit market. Interestingly, starting with similar raw materials, such as grains, diverse production methods lead to different organoleptic profiles. In addition, such enormous attention they attract renders them as a crucial part in food and the related industry. Therefore, great efforts are made in improving product quality and optimizing production processes, such as flavor enhancement, facility development, and deep utilization of byproducts. Given the huge impacts and great involvements of these spirits in the general food industry, research focusing on either spirit is of referential significance for other relevant fields.
  • 1.4K
  • 23 Aug 2023
Topic Review
Common Mycotoxins in Cereal Grains and Producing Fungi
Cereal grains are the most important food staples for human beings and livestock animals. They can be processed into various types of food and feed products such as bread, pasta, breakfast cereals, cake, snacks, beer, complete feed, and pet foods. However, cereal grains are vulnerable to the contamination of soil microorganisms, particularly molds. The toxigenic fungi/molds not only cause quality deterioration and grain loss, but also produce toxic secondary metabolites, mycotoxins, which can cause acute toxicity, death, and chronic diseases such as cancer, immunity suppression, growth impairment, and neural tube defects in humans, livestock animals and pets. 
  • 1.4K
  • 07 Aug 2023
Topic Review
Active Compounds from Antrodia cinnamomea
Antrodia cinnamomea is a precious and popular edible and medicinal mushroom. It has attracted increasing attention due to its various and excellent bioactivities, such as hepatoprotection, hypoglycemic, antioxidant, antitumor, anticancer, anti-inflammatory, immunomodulation, and gut microbiota regulation properties. To elucidate its bioactivities and develop novel functional foods or medicines, numerous studies have focused on the isolation and identification of the bioactive compounds of A. cinnamomea. 
  • 1.4K
  • 11 Oct 2022
Topic Review
Actual Application of Propolis
Propolis is a natural hive product collected by honeybees from different plants and trees. The collected resins are then mixed with bee wax and secretions. Propolis has a long history of use in traditional and alternative medicine. Propolis possesses recognized antimicrobial and antioxidant properties. Both properties are characteristics of food preservatives. The antimicrobial and antioxidant properties of propolis were extensively studied. In addition, propolis is recognized as safe (GRAS) and can be considered as an alternative to chemical preservatives. Before its use in food products, propolis was in most cases extracted using different solvents such as ethanol, water, and glycerol. Each solvent offers advantages and disadvantages. Ethanol extracts (PEE) are reported to be the richest extracts in bioactive components. While water extracts (WPE) are the lowest extract on phenolic content. In contrast, the two extracts exhibited a strong flavor and aroma. 
  • 1.4K
  • 06 May 2023
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
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
Potential Bioactive Components in Fruits and Vegetable Wastes
The food production industry generates millions of tonnes of waste every day, making it a major contributor to global waste production. Given the growing public concern about this issue, there has been a focus on utilizing the waste generated from popular fruits and vegetables, which contain high-added-value compounds. By efficiently using food waste from the fruit and vegetable industries, we can promote sustainable consumption and production practices that align with the United Nations' Sustainable Development Goals (SDGs).
  • 1.4K
  • 14 Apr 2023
Topic Review
Application of Amphibian Skin and Skin Secretion
Amphibians have been consumed as an alternative protein source all around the world due to their delicacy. The skin of edible amphibians, particularly frogs and giant salamanders, always goes to waste without further utilization. However, these wastes can be utilized to extract protein and bioactive peptides (BPs). Various BPs have been extracted and reported for numerous biological activities such as antioxidant, antimicrobial, anticancer, antidiabetic, etc. The main BPs identified were brevinins, bombesins, dermaseptins, esculentins, magainin, temporins, tigerinins, and salamandrins. 
  • 1.4K
  • 24 Mar 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
Application Progress of Hydrogels as Food Matrices
Food hydrogels are biopolymeric materials made from food-grade biopolymers with gelling properties (proteins and polysaccharides) and a 3D network capable of incorporating large amounts of water.  Hydrogels present a wide range of properties (including high water content, flexibility, softness, and compatibility), making their application highly tunable for different food systems. Protein–polysaccharide composites have been so far successfully used only in the food packaging industry as they possess an oil barrier, water solubility, and tastelessness. The commercially used edible films are produced mostly from cellulose and whey protein biopolymers, or alginate and collagen. The most recent trend in using hydrogels is the development of matrices that can replace animal-based food products in terms of texture and nutritional aspects. The food sector is increasingly becoming more concerned with providing enough nutritious food for everyone while protecting natural resources. 
  • 1.4K
  • 07 Feb 2023
Topic Review
“Orange” Wine
“Orange” wine, a product derived from white grapes, encapsulates the intriguing allure of ancient winemaking methods that trace their roots back to Georgia. The method enables an elevated presence of phenolic compounds, which can have a favorable influence on the sensory characteristics of the wines or their behavior during oxidative processes.
  • 1.4K
  • 11 Sep 2023
Topic Review
DNA-Based Animal Species Authentication in Dairy Products
Milk is one of the most important nutritious foods, widely consumed worldwide, either in its natural form or via dairy products. Currently, several economic, health and ethical issues emphasize the need for a more frequent and rigorous quality control of dairy products and the importance of detecting adulterations in these products. For this reason, several conventional and advanced techniques have been proposed, aiming at detecting and quantifying eventual adulterations, preferentially in a rapid, cost-effective, easy to implement, sensitive and specific way. DNA-based methods relying on polymerase chain reaction (PCR) have been widely applied to detect adulterations in foods from both plant and animal origins, including dairy products because of their simplicity, high sensitivity and high specificity. They benefit from the high thermal stability of DNA molecules, which is particularly relevant when analysing processed foods, and are independent from immunochemical recognition, making them not susceptible to cross-reactivity. The ubiquity of nucleic acids in every type of cell and particularity in healthy mammary glands, which have high numbers of leucocytes and epithelial cells that are transferred to the milk, is another advantage to highlight. During cheese making, these cells are concentrated and allow the isolation of DNA to discriminate the species.
  • 1.4K
  • 28 Apr 2022
  • Page
  • of
  • 47
Featured Entry Collections
>>

Featured Reprints

>>
Encyclopedia of Digital Society, Industry 5.0 and Smart City
Encyclopedia of Engineering
Encyclopedia of Social Sciences
Encyclopedia of Medieval Royal Iconography
Academic Video Service
Feedback