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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. 
  • 3.6K
  • 05 May 2021
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. 
  • 3.6K
  • 05 May 2021
Topic Review
Yeasts in Cocoa Bean Fermentation
During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters; these are essential in developing fruity flavors and aromas in the final product (usually chocolate). In addition, some yeasts may have pectinolytic and antifungal activity, which is desirable in the post-harvest process of cocoa. The main yeast species in cocoa fermentation are Saccharomyces cerevisiae, Pichia kudriavzevii, and Hanseniaspora opuntiae. These produce higher alcohols and acetyl-CoA to make acetate–esters, compounds that produce floral and fruity notes.
  • 3.4K
  • 19 Jul 2022
Topic Review
Single Cell Protein
Single cell protein (SCP) is the first product of the fermentation process and has proven to be a good protein alternative. Food competition is becoming more intense as the world’s population continues to grow. Soon, SCP may be able to compensate for a protein deficit. Various global businesses are focusing on SCP production, and the scope of its application is expanding as time and knowledge increases.
  • 3.2K
  • 30 Aug 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.
  • 3.1K
  • 28 Apr 2022
Topic Review
Mycotoxin Control in Foods
Mycotoxins are the most well-known food contaminants causing significant damage to both human and animal health. The main producers of mycotoxins are the fungi of the genera of Aspergillus, Fusarium, Penicillium, Claviceps and Alternaria. Due to the serious toxicological effects of consuming mycotoxin contaminated foods, it is necessary to control them. In order to control mycotoxin contamination, two key strategies are followed.These strategies mainly focus on the prevention of mycotoxins and detoxification. The implementation of pre- and post-harvest control systems includes good agricultural practices (GAPs), good manufacturing practices (GMPs), appropriate environmental factors, favorable storage practices and biological, chemical and physical methods as decontamination and detoxification strategies.
  • 3.1K
  • 27 Aug 2020
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.
  • 3.1K
  • 03 Nov 2021
Topic Review
Haze in Beer
Beer is one of the oldest and also most widely consumed alcoholic beverages. It is a kind of colloid solution with complex composition and weak stability. The haze formation in beer is a serious quality problem, as it primarily affects the shelf life and flavor of beer. Hazes are caused by suspended insoluble particles of colloidal or larger size that can be perceived visually or by instruments.
  • 3.1K
  • 06 Jan 2022
Topic Review
Nutritional Value of Caulerpa lentillifera
Caulerpa lentillifera is a type of green seaweed widely consumed as a fresh vegetable, specifically in Southeast Asia. Interestingly, this green seaweed has recently gained popularity in the food sector. 
  • 3.1K
  • 14 Oct 2022
Topic Review
Traditional Fermented Foods in Korea
Fermented foods are loved and enjoyed worldwide and are part of a tradition in several regions of the world. Koreans have traditionally had a healthy diet since people in this region have followed a fermented-foods diet for at least 5000 years. Fermented-product footprints are evolving beyond boundaries and taking the lead in the world of food. Fermented foods, such as jang (fermented soybean products), kimchi (fermented vegetables), jeotgal (fermented fish), and vinegar (liquor with grain and fruit fermentation), are prominent fermented foods in the Korean culture.
  • 3.0K
  • 09 Dec 2022
Topic Review
Coffee Cherry Structure and Processing
Coffee bean harvesting incurs various by-products known for their long traditional use. However, they often still end up being a waste instead of being used to their full potential. On the European market, coffee cherry (cascara) products are not yet common, and a novel food approval for beverages made from coffee cherry pulp was issued only recently. 
  • 3.0K
  • 08 Dec 2022
Topic Review
Frying
Frying is one of the oldest unit operations to produce food products with a crisp texture, an aromatic flavour and a golden-brown colour. Deep-fried foods such as French fries, potato/veggie crisps are popular among consumers. Detailed insights into the frying process in terms of heat, mass (water and oil) and momentum transfers are outlined in this entry.
  • 2.9K
  • 28 Jul 2020
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. 
  • 2.9K
  • 01 Dec 2022
Topic Review
Bioemulsifiers and Its Applications in Food Industry
Bioemulsifiers have a larger molecular weight than biosurfactants, because they are complex mixes of lipopolysaccharides, lipoproteins, heteropolysaccharides, and proteins. Due to their functional capabilities and eco-friendly properties, bioemulsifiers (BE) are regarded as multifunctional biomolecules of the twenty-first century. Numerous microorganisms produce bioemulsifiers under a variety of diverse and extreme environmental conditions. Bioemulsifiers are widely used in a variety of industries, including medicine, petroleum, food, pharmaceuticals, chemicals, textiles, and cosmetics.
  • 2.9K
  • 12 Jul 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.
  • 2.9K
  • 23 Dec 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. 
  • 2.8K
  • 23 Nov 2021
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.
  • 2.8K
  • 24 Mar 2022
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).
  • 2.8K
  • 08 Nov 2022
Topic Review
Peptide/Protein Self-Assembly and Aggregation
The self-assembly of proteins is an essential process for a variety of cellular functions including cell respiration, mobility and division. On the other hand, protein or peptide misfolding and aggregation is related to the development of Parkinson’s disease and Alzheimer’s disease, among other aggregopathies.
  • 2.8K
  • 11 Nov 2020
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. 
  • 2.7K
  • 22 Sep 2021
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