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Topic Review
Peumo (Cryptocarya alba), a Native Fruit of Chile
The peumo (Cryptocarya alba) is a native fruit from central Chile that belongs to the Lauraceae family. To characterize the development and the potential health benefits of this edible fruit, quality and physiological parameters, along with antioxidant capacity, were evaluated during three clearly defined developmental stages of the fruit in two seasons. 
  • 5.1K
  • 10 Jan 2022
Topic Review
Paraprobiotics
Paraprobiotics are defined as “inactivated microbial cells (non-viable) that confer a health benefit to the consumer” and hold the ability to regulate the adaptive and innate immune systems, to exhibit anti-inflammatory, antiproliferative and antioxidant properties, and to exert antagonistic effect against pathogens, thus confirming that viability of probiotics is not an absolute pre-requisite for promoting health effects. 
  • 5.1K
  • 05 May 2021
Topic Review
Non-Alcoholic Fermented Cereal Beverage
Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods arediscussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.
  • 5.1K
  • 02 Sep 2020
Topic Review
Removal of Purines from Beer
Beer corresponds to a fermented alcoholic beverage composed of several components, including purine compounds. These molecules, when ingested by humans, can be catabolized into uric acid, contributing to uric acid’s level increase in serum, which may lead to hyperuricemia and gout. To assure a proper management of this disease, physicians recommend restrictive dietary measures, particularly by avoiding the consumption of beer. Therefore, it is of relevance to develop efficient methods to remove purine compounds from alcoholic beverages such as beer. There are several enzymatic, biological, and adsorption methods reported envisaging purine compounds’ removal. Some enzymatic and biological methods present drawbacks, which can be overcome by adsorption methods. Within adsorption methods, adsorbent materials, such as activated carbon or charcoal, have been reported and applied to beer or wort samples, showing an excellent capacity for adsorbing and removing purine compounds. By ensuring the selective removal of purine compounds from this beverage, beer can be taken by hyperuricemic and gouty patients, avoiding restrictive dietary measures, while decreasing the related healthcare economic burden. 
  • 5.1K
  • 23 Nov 2021
Topic Review
A2 Milk and CMPA
 Cows’ milk generally contains two major types of beta-casein as A1 and A2 types, although there are 13 genetic variants of β-casein: A1, A2, A3, A4, B, C, D, E, F, H1, H2, I and G. Studies have shown that A1 β-casein may be harmful, and A2 β-casein is a safer choice for human health especially in infant nutrition and health. The A2 cow milk is reportedly easier to digest and better absorb than A1 or other types of milk. The structure of A2 cow’s milk protein is more comparable to human breast milk, as well as milk from goats, sheep and buffalo. Cow milk protein allergy (CMPA) is considered a common milk digestive and metabolic disorder or allergic disease with various levels of prevalence from 2.5% in children during the first 3 years of life to 12–30% in infants less than 3 months old, and it can go up to even as high as 20% in some countries. CMPA is an IgE-mediated allergy where the body starts to produce IgE antibodies against certain protein (allergens) such as A1 milk and αs1-casein in bovine milk. Studies have shown that ingestion of β-casein A1 milk can cause ischemic heart disease, type-1 diabetes, arteriosclerosis, sudden infant death syndrome, autism, schizophrenia, etc. The knowledge of bovine A2 milk and caprine αs2-casein has been utilized to rescue CMPA patients and other potential disease problems. 
  • 5.0K
  • 05 May 2021
Topic Review
Starch Modification
Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The entry presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.It may be concluded that the work on starch citrate esters represent a topical and meaningful direction of investigations on modified starch preparations. The possibility of modifying starch preparations by esterification/cross-linking with citric acid allows for the production of modified starch, which can be used in the pharmaceutical, packaging, or food industries. Especially significant may be investigations of resistant starch produced via esterification with citric acid because this method produces preparations exhibiting significant resistance and, simultaneously, good functional properties, which are potentially applicable as health-promoting additives that increase the dietary fiber content of food products.
  • 5.0K
  • 27 Oct 2020
Topic Review
Odor Compounds in Meat
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, etc.) determine the development of meat volatile organic compounds (VOCs).
  • 5.0K
  • 08 Nov 2022
Topic Review
Honey and Atherosclerosis
Honey, a natural sweetener has been used universally as a complete food and in complementary medicine since early antiquity. Honey contains over 180 substances, including sugars mainly fructose and glucose, water and a plethora of minor constituents such as vitamins, minerals and phytochemicals.  Atherosclerosis is a chronic disease occurring in the inner lining of arterial walls due to the progressive plaque formation. Multiple risk factors are implicated in the pathogenesis of atherosclerosis, including oxidative stress, inflammatory responses, hypercholesterolemia, hypertension, diabetes and cigarette smoking.
  • 5.0K
  • 29 Oct 2021
Topic Review
Cheese By-Products
Cheese whey (CW) is nowadays recognized as a source of functional and bioactive compounds, especially proteins and peptides. However, a large proportion of the whey produced worldwide is still not valorized. This results from the fact that small and medium size dairy industries lack dimension to make the necessary investments for CW valorization. In some countries such as Portugal, Spain, Italy and Turkey, CW is employed in the production of whey cheeses. The liquid remaining after whey cheese production represents more than 90% of the original whey and is called second cheese whey (SCW). SCW is a poorly studied by-product and there is little interest in its recovery. SCW is a poorly studied by-product and there is little interest in its recovery. Some authors studied the use of SCW for conversion into biofuel and as a biotechnological substrate for fermented products while others studied its potential for the production of fermented drinks. However, half of CW and almost all SCW are not valorized for human consumption. This review presents several alternatives for the valorization of both by-products.
  • 5.0K
  • 20 May 2021
Topic Review
Apple Bioactive Compounds
Population studies have associated a diet high in fruits to lower incidence of cancer. Specifically, research shows that secondary plant metabolites known as phytochemicals, which are commonly found in fruits, have onco-preventive and chemo-protective effects. Apple is a commonly consumed fruit worldwide that is available all year round and is a rich source of phytochemicals. The health benefits of apples are thought to be mainly due to their phytochemical composition. Additionally, apple consumption is associated with lower incidence of some cancers based on animal and cell culture studies.
  • 4.9K
  • 30 Nov 2021
Topic Review
Corn Processing by-Products
As an important food crop, corn has an important impact on people’s lives. The processing of corn produces many by-products, such as corn gluten meal, corn husk, and corn steep liquor, which are rich in protein, oil, carbohydrates, and other nutrients, all of which are inexpensive. Their accumulation in large quantities during the production process not only results in a burden on the environment but also the loss of potentially valuable food materials that can be processed. In fact, the by-products of corn processing have been partially used in functional foods, nutrients, feed, and other industries. There is no doubt that the secondary utilization of these by-products can not only solve the problem of waste pollution caused by them, but also produce high value-added products and improve the economic benefits of corn. 
  • 4.8K
  • 01 Dec 2022
Topic Review
GC-IMS
Gas chromatography-ion mobility spectrometry (GC-IMS) is a powerful technique for the separation and sensitive detection of volatile organic compounds (VOCs). It is a rapid, robust and easy-to-handle technique, which has recently gained attention for targeted as well as non-targeted screening (NTS) approaches. In this article, the general working principles of GC-IMS are presented.
  • 4.7K
  • 03 Nov 2021
Topic Review
Techniques for Emulsion Characterization
Emulsions have garnered significant attention within a variety of industries, including pharmaceuticals, food production, and cosmetics. The importance of emulsions across these sectors is attributed to their versatility and unique properties, such as increased interfacial area and the ability to deliver compounds insoluble in water or to mask the flavor of unpalatable ingredients. A comprehensive and precise assessment of the physicochemical properties, structural features, and stability of emulsions is an indispensable phase in the pursuit of new formulations and the improvement of manufacturing protocols. The characterization of emulsions encompasses an array of methodologies designed to determine their attributes, such as composition, texture, rheological and thermal properties, electrical conductivity, droplet size, size distribution, concentration, surface charge, and others.
  • 4.6K
  • 17 Feb 2024
Topic Review
Lactoferrin and Ferrous Sulfate Supplementation in Iron-Deficiency Anemia
Ferrous sulfate is a commonly used iron supplement for the correction of iron-deficiency anemia but with frequent gastrointestinal side effects. Milk-derived iron-binding glycoprotein lactoferrin possesses well gastrointestinal tolerance and fewer side effects caused by the intake of high-dose iron. However, the underlying mechanism of the iron-enhancing effect of lactoferrin remains unclear. In addition, the comparative efficacies between lactoferrin and ferrous sulfate are also remained to be determined. Studies support lactoferrin as a superior supplement to ferrous sulfate regarding the improvement in serum iron parameters and hemoglobin levels. 
  • 4.6K
  • 13 Apr 2022
Topic Review
Hydroxytyrosol in Food Products
Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil manufacture. It is recognized as safe by the European Food Safety Authority (EFSA) and Food and Drug Administration (FDA) and has obvious health effect when consumed regularly with the prerequisite to contain at least 5 mg/20 g oil of HT and related compounds. According to the dietary data from the European Union, it is estimated that the mean values of HT consumption in adults is far from the daily recommended intake, which relays the importance of the incorporation of HT in other types of products.
  • 4.5K
  • 23 Dec 2020
Topic Review
Vitamin Supplements and Chronic Alcohol Consumption
Alcoholic drinks are extensively consumed worldwide. Drinking alcohol has negative and positive consequences. The health consequences of alcohol intake vary depending on the amount and pattern of consumption.
  • 4.5K
  • 24 Mar 2022
Topic Review
Ginger
Ginger in its many forms, from juices of the fresh rhizome, to ginger powder and ginger essential oil, is growing in popularity for claimed universal health benefits. Nevertheless, and contrarily to the common notion of the public, ginger is not devoid of side effects, especially interactions with other drugs, and many of the claimed benefits remain to be substantiated. 
  • 4.5K
  • 17 Jun 2021
Topic Review
Epidemiology and Consequences of ARFID
Avoidant/Restrictive Food Intake Disorder (ARFID) is an avoidant/restrictive food intake disorder identified in the DSM V (Diagnostic and Statistical Manual of Mental Disorders) diagnostic criteria for mental disorders in 2013, which replaced feeding disorder of infancy and early childhood (FEDIC), among others.
  • 4.4K
  • 28 Apr 2022
Topic Review
Cinnamon as Useful Preventive Substance
Cinnamon is widely used as a food spice, but due to its antibacterial and pharmacological properties, it can also be used in processing, medicine and agriculture. The word “Cinnamon” can refer to the plant, processed material, or an extract. It is sometimes used as a substance, and sometimes used as a mixture or as compounds or a group. This article reviews research into the effectiveness of various forms of cinnamon for the control of plant diseases and pests in crops and during storage of fruit and vegetables. Cinnamon acts on pests mainly as a repellent, although in higher doses it has a biocidal effect and prevents egg-laying. Cinnamon and its compounds effectively hinder bacterial and fungal growth, and the phytotoxic effects of cinnamon make it a possible herbicide. This article presents the wide practical use of cinnamon for various purposes, mainly in agriculture. Cinnamon is a candidate for approval as a basic substance with protective potential. In particular, it can be used in organic farming as a promising alternative to chemical pesticides for use in plant protection, especially in preventive treatments. The use of natural products is in line with the restriction of the use of chemical pesticides and the principles of the EU’s Green Deal. 
  • 4.4K
  • 22 Sep 2021
Topic Review
Techniques of Making Edible Coatings
Edible coatings are made from natural food-grade materials, such as hydrocolloids (polysaccharides, proteins), lipids, and emulsifiers, produced with different techniques, such as dipping (immersing), spraying, spreading, brushing, pressing them/thermoforming, or extrusion. The most used method for coating is immersing, where food is dipped in a liquid containing food matrices, forming a film around the food and protecting all the components present.
  • 4.3K
  • 15 Sep 2023
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