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
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
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.
  • 1.4K
  • 18 Feb 2021
Topic Review
Classification of Phenolic Antioxidants
Phenolic compounds are classified as primary antioxidants and originate from one of the main classes of secondary metabolites in plants. They have antioxidant properties through several mechanisms: (i) the ability to remove free radicals and inhibit the formation of reactive species during the normal course of metabolism; (ii) preventing the occurrence of damage to lipids, proteins, and nucleic acids; and (iii) preventing consequent cell damage and death. Thus, they are commonly associated with preventing the development of cardiovascular diseases, neurodegenerative diseases, autoimmune diseases, diabetes, and cancer.
  • 1.4K
  • 12 Jun 2023
Topic Review Peer Reviewed
Mediterranean Diet, a Sustainable Cultural Asset
The Mediterranean diet is a dietary pattern and associated lifestyle that adopts mainly plant foods. The Mediterranean diet (MD) has been acknowledged by the United Nations Educational, Scientific and Cultural Organization (UNESCO) as an intangible cultural heritage of humanity since 2013, a candidacy involving seven countries in the area, including Portugal, aiming to safeguard the MD in its multiple dimensions. The corresponding food system is recognized as healthy and sustainable by the Food and Agriculture Organization of the United Nations (FAO) and by the World Health Organization (WHO), inspiring dietary guidelines around the world. The current entry examines the sustainability and resilience of the Mediterranean dietary food pattern, using the Portuguese as a case study to examine the feasibility of prospective composite indicators in assessing the sustainability of diets and food systems. Information extracted from reports and official statistics was used to assess a set of proposed metrics. Although information to fulfil most metrics was found, some data gaps were identified, highlighting the need to improve existing metrics. The current work highlights the role of science and policy in transforming four key areas of human–nature interaction: use of natural resources, food systems, production and consumption, and cities’ sustainability. Since sustainable production and consumption (SGD 12) is key to the UN’s 2030 agenda, it is important to analyze to what extent the dissemination of the Mediterranean diet among the population can be a way to achieve this goal.
  • 1.4K
  • 14 Apr 2022
Topic Review
Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal- Based Beverages
Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cerealor pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).
  • 1.4K
  • 24 Dec 2021
Topic Review
Bran-Enriched Extruded Snacks
The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than in refined cereal flours poses a limit to the amount that can be included without compromising the quality of extruded snacks, which crucially depends on expansion. Thus, several studies have focused on the effect of bran on the physicochemical characteristics of extruded snacks, leading to the need to review the recent findings in this area. Opportunities and potential solutions of bran-enriched snacks are addressed, and several current knowledge gaps are highlighted.
  • 1.4K
  • 03 Sep 2021
Topic Review
Exopolysaccharides from Lactic Acid Bacteria
Microbial polysaccharides have interesting and attractive characteristics for the food industry, especially when produced by food grade bacteria. Polysaccharides produced by lactic acid bacteria (LAB) during fermentation are extracellular macromolecules of either homo or hetero polysaccharidic nature, and can be classified according to their chemical composition and structure. The most prominent exopolysaccharide (EPS) producing lactic acid bacteria are Lactobacillus, Leuconostoc, Weissella, Lactococcus, Streptococcus, Pediococcus and Bifidobacterium sp. The EPS biosynthesis and regulation pathways are under the dependence of numerous factors as producing-species or strain, nutrient availability, and environmental conditions, resulting in varied carbohydrate compositions and beneficial properties.
  • 1.3K
  • 15 Dec 2020
Topic Review
Phenolic Composition of Grape Stems
Grape stems are a by-product from the wine industry that has been underused to date despite having great potential for the agro-food, pharma and cosmetic industries. This entry statistical analysis revealed that the influence of environmental factors such as light, temperature and precipitations have different impact on the synthesis of polyphenols depending on the family of the specific compound. 
  • 1.3K
  • 30 Aug 2021
Topic Review
Gluten-Free Bread
There is an increasing number of people that sufferhealth problems from the consumption of wheat and other cereals that contain gluten as well as all their derived products. They can experience different health conditions such as celiac disease, non-celiac gluten sensitivity (NCGS), wheat allergy or irritable bowel syndrome. Celiac disease is a specific immune response that is caused after consumption of gluten present in wheat, rye, barley and related grains from genetically predisposed patients. On the other hand, wheat allergy is triggered by the consumption of insoluble gliadins of wheat that react with immunoglobulin E (IgE) causing allergy symptoms that could be life-threatening. Contrary to celiac disease, wheat allergy is not reported to cause permanent damage to the gastrointestinal system. For celiac patients and those diagnosed with wheat allergy, the only treatment is to adhere to a very strict diet that does not contain gluten or a wheat-free diet, respectively. Gluten-free products have come into the market in order to alleviate health problems such as celiac disease.
  • 1.3K
  • 23 Sep 2021
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.
  • 1.3K
  • 23 Aug 2023
Topic Review
Temperature Management of Olive Fruit
The International Olive Council (IOC) defines virgin olive oils as “the oils obtained from the fruit of the olive tree (Olea europaea L.) solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.”. This definition underlines the importance and the strict relation between the fruit on the one side, and the obtained oil on the other. The quality of the latter depends to a large extent on the quality of the former. At the same time, the definition specifies the need to restrict to a minimum the treatments that can be applied before and during the extraction process and explicitly points to the importance of controlling the temperature during the processing.
  • 1.3K
  • 23 Sep 2021
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).
  • 1.3K
  • 14 Apr 2023
Topic Review
Ascorbic Acid Applications
Ascorbic acid (AA), or vitamin C, is one of the most important vitamins consumed through the diet due to its critical role in many biological processes. Although the human body cannot synthesize it, AA is essential in maintaining healthy bodily structure, acting as a cofactor of many enzymes involved in collagen synthesis and an efficient immune system. At the same time, AA is used in the cosmetic field for its antioxidant and antipigmentary properties, in the food industry as additive, and in chemical synthesis as reducing agent. AA can be chemically synthesized, produced by the oxidative fermentation of bacteria, or extracted from natural sources.
  • 1.3K
  • 17 Nov 2023
Topic Review
Sorghum Flour Application in Flat Breads
Sorghum (Sorghum bicolor L. Moench) is a grass belonging to the Andropogoneae tribe of the Poaceae family (alt. Gramineae) and is among the top five cereals in the total world production after wheat, maize, rice, and barley. Sorghum is a warm season cereal with a C4 photosynthetic pathway. Sorghum flour has been used in bread, especially in flat breads such as roti, injera, and kisra. Since sorghum proteins lack the unique functional properties of wheat proteins in terms of viscoelastic dough formation, sorghum flour has been used in flat breads for many years.
  • 1.3K
  • 01 Sep 2022
Topic Review
Nutritional Value of Tenebrio molitor
Tenebrio molitor larvae, commonly known as mealworms, as they are a rich source of nutrients and can be reared with relatively low resource input.
  • 1.3K
  • 29 Nov 2023
Topic Review
Caffeine and Epigallocatechin Gallate in Coffee Leaf Tea
Coffee leaf tea is prepared as an infusion of dried leaves of Coffea spp. in hot water. It is a traditional beverage in some coffee-producing countries. From the various ingredients contained in coffee leaves, only two were highlighted as possibly hazardous to human health, namely, caffeine and epigallocatechin gallate (EGCG). Depending on selection and processing (age of the leaves, drying, fermentation, roasting, etc.), coffee leaf tea may exhibit a wide variety of flavors, and its full potential is currently almost unexplored. 
  • 1.3K
  • 29 Mar 2022
Topic Review
Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions
Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.
  • 1.3K
  • 06 Apr 2022
Topic Review
Aflatoxin Contamination of Agricultural Products and Foods in Pakistan
Aflatoxins (AFs) are the most important, toxic, mutagenic, and carcinogenic fungal toxins that routinely contaminate food and feed.  In Pakistan, agriculture contributes approximately 21.8% to the GDP (gross domestic product), a substantial portion of the country’s overall economy. More than 65–70% of the population in Pakistan depends on agriculture for its livelihood. The warm, humid environmental conditions of Pakistan are very favorable for the invasion of environmental fungi such as Aspergillus, which can produce AFs as secondary metabolites. High humidity and insufficient ventilation in agricultural commodity storage areas are also problems in Pakistan and are key contributors to Aspergillus growth and the production of AFs in foods and feeds. Pakistani crops are, therefore, prone to contamination by AFs, with improper agronomic and storage practices by farmers and processors exacerbating the problem.
  • 1.3K
  • 09 Dec 2022
Topic Review
Wine Aroma and Flavor Compounds from Fermentative Origin
Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively affected by the presence of off-flavors and aromas, dubious colors, or sediments present in the bottle or glass after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines result from many variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. 
  • 1.3K
  • 13 Sep 2023
Topic Review
Sweetpotato, Functional Food in Africa
Sweetpotato is regarded as a functional food because it contains bioactive compounds. Recently, sweetpotato has gained attention in sub-Saharan Africa (SSA), but research has focused on its use in alleviating micronutrient deficiencies such as vitamin A deficiency, particularly the orange-fleshed variety of sweetpotato. However, with the increased risks of non-communicable diseases plaguing developing countries, sweetpotato can be viewed in the light of a functional food. Sweetpotato has a potential of mitigating oxidative damage that leads to metabolic and other lifestyle-related diseases. Therefore, more research should focus on this aspect.
  • 1.3K
  • 07 Jun 2021
  • 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

Quick Survey

Encyclopedia MDPI is conducting a targeted survey to identify the specific barriers hindering efficient research. We invite you to spend 3 minutes defining the priorities for our next generation of structured knowledge tools.
Take Survey