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Topic Review
Cotton Seed
Seed germination is the basis for the proliferation of sexual-reproducing plants, efficient crop production, and a successful crop improvement research program. While seeds are a vital form of dispersal and propagation of plants in the environment, they had to develop mechanisms in unfavorable circumstances to ensure the preservation of the next generation. One of the major survival adaptations of seeds is dormancy. This phenomenon allows the seed to delay and coordinate germination according to environmental conditions and it is essential to the conservation and proliferation of a species. Generally, dormant seeds naturally start or resume the germination process once they detect environmental signals indicating suitable conditions for plant development such as temperature fluctuations, water availability, and even smoke. If unfavorable conditions persist and seeds halt germination for a long period, aging might negatively impact this process. Modifications in the seed structure like the hard seed trait in cotton can also affect germination. Often referred to as physical dormancy, hard seeds are water impermeable and prevent gas exchange and water uptake by the embryo.
  • 3.4K
  • 23 Dec 2021
Topic Review
Plant-Based Milk Production
Growing concerns about the environmental impacts, healthiness, and ethical implications of eating animal-based products, such as meat, eggs, and milk, has led to an increase in demand for plant-based alternatives.  Plant-based milk substitutes can be created using two main approaches. First, certain oil-rich plant tissues (such as almonds, cashews, coconut flesh, flaxseeds, or soy beans) can be converted into colloidal suspensions using size-reduction and isolation techniques (such as soaking, grinding, enzyme-treatment, filtration, and centrifugation).  Second, plant-based oils (such as corn, flaxseed soybean, or sunflower oil) can be homogenized with water in the presence of plant-based proteins (such as pea, legume, or soy proteins), polysaccharides (gum arabic or beet pectin), phospholipids (such as soy or sunflower lecithin), or saponins (such as quillaja saponin) to create an oil-in-water emulsion with similar characteristics to bovine milk.   
  • 3.4K
  • 28 Oct 2020
Topic Review
Teak
Scientific name:  Tectona grandis L. Family: Verbenaceae  Centre of origin: India Common name: Sagwan, Tekku, Saguna, Saga The generic name comes from ‘tekka’, the Malabar name for T. grandis. The specific name, ‘grandis’, is Latin for ‘large’ or ‘great’.
  • 3.4K
  • 08 Feb 2022
Topic Review
Causes of Egg Spoilage and Preventing Egg Spoilage
Eggs are a rich source of protein, minerals, lipids, and vitamins. Eggs are an essential source of bacterial microflora. Controlling antimicrobial resistance and reducing food loss and waste are essential for a sustainable future. To prevent spoilage and to preserve eggs, a variety of techniques, including thermal and non-thermal, are often used. The decontamination methods for egg preservation that have been applied are discussed. In previous studies, the initial contamination of the eggs varied from 2 to 9 log CFU per egg. Either thermal or non-thermal techniques resulted in reduced concentrations of Salmonella enteritidis, Salmonella typhimurium, and Escherichia coli, respectively, on the surface of the egg that ranged 0.62–5.9 log, 1.27–4.9 log, and 0.06–6.39 log, respectively, for the former, and being 1.2–7.8 log, 5.0–7.8 log, and 6.5–6.6 log, respectively, for the latter. Thermal approaches were more effective than the non-thermal approaches. Some of these methods had negative consequences on the egg’s functionality, while combination methods, such as thermoultrasonifcation (ozone-UV radiation or heat-ozone), mitigated these effects.
  • 3.3K
  • 12 Jan 2023
Topic Review
Blockchain
This entry provides an overview of the application of blockchain technologies for enabling traceability in the agri-food domain. It presents relevant definitions and the various types of blockchain solutions used in "farm to fork" traceability, including public vs private blockchain networks, consensus protocols and smart contracts.
  • 3.3K
  • 10 Jul 2020
Topic Review
Bryophyllum sp.
The subgenus Bryophyllum belongs to genus Kalanchoe (Crassulaceae family) and includes about 25 plant species native to Madagascar, which are widely used in traditional medicine in vast regions throughout Africa, Asia and South Africa. Different formulations from bryophyllum (this term is proposed to be the common name to collectively refer to these species) have been employed for the treatment of several ailments, including infections, gynecological disorders, and chronic diseases, such as diabetes, neurological and neoplastic diseases. Two major families of secondary metabolites have been reported as responsible for these bioactivities: phenolic compounds and bufadienolides. These compounds are found in limited amounts in plants because they are biosynthesized in response to different biotic and abiotic stresses. Therefore, novel approaches should be undertaken with the aim of achieving the phytochemical valorization of Bryophyllum sp., allowing a sustainable production that prevents from a massive exploitation of wild plant resources. This review focuses on the study of phytoconstituents reported on bryophyllum; the application of plant tissue culture methodology as a reliable tool for the valorization of bioactive compounds; and the application of machine learning technology to model and optimize the full phytochemical potential of bryophyllum. As a result, bryophyllum species can be considered as a promising source of plant bioactive compounds, with enormous antioxidant and anticancer potential, which could be used for their large-scale biotechnological exploitation in cosmetic, food, and pharmaceutical industries.
  • 3.3K
  • 05 Jan 2021
Topic Review
Smart Farming
Smart farming: the technological innovation adoption in agriculture requires an innovative conceptualization and management of the several resources in light of the increasingly being available data. An example of an innovative methodology and criteria capable of organizing data and exploiting such information to optimize the use of technologies and primary resources used in production processes is presented.
  • 3.2K
  • 17 Oct 2024
Topic Review
Wild Vigna Legumes
Legumes (family Fabaceae) represent the third largest family among flowering plants, consisting of approximately 650 genera and 20, 000 species which possess an undeniable vital nutritional value for both humans and animals due to their protein content. The genus Vigna is a huge and important set of legumes consisting of more than 200 species. The term under-exploited wild Vigna species has been attributed to some Vigna species of legumes that have not yet been domesticated. They do not possess commercial names since they have not got a common popular use by people or groups of people. Very few domesticated legumes species exist with more than one hundred (100) wild species under-exploited despite global food demand. A recent study explored farmers’ perceptions, preferences, and possible utilization of some wild Vigna species of legumes through quantitative and qualitative surveys conducted in a mid and high altitude agro-ecological zones in Tanzania to obtain the opinion of 150 farmers about wild legumes and their uses.
  • 3.2K
  • 30 Oct 2020
Topic Review
Evolution of Digital Twins
A digital twin can be described as a digital replica of a real-world entity. It simulates the physical state and maybe the biological state and behavior of the real-world entity based on input data. It helps in predicting, optimizing, and improving decision making. It has revolutionized the industrial world, particularly the manufacturing industry, construction and healthcare sector, smart cities, and energy industry. 
  • 3.2K
  • 13 May 2021
Topic Review
Ultra-processed Foods
Ultra-processed foods were first defined by Dr. Carlos Monteiro in 2009 through the NOVA classification. Briefly, they are characterized in their formulation by the addition of cosmetic ingredients and/or additives for mainly industrial use - and having undergone an excessive processing  - to imitate, exacerbate, mask or restore sensory properties (aroma, texture, taste and color). It can also be very denaturing technological processes directly applied to the food (cooking-extrusion, puffing, etc.). They are food and drink products that have undergone specified types of food processing, usually by transnational and other very large 'Big food' corporations. These foods are designed to be 'convenient, eaten on the go, hyperpalatable and appealing to consumers, and, most importantly, the most profitable segment of Big Food companies’ portfolios because of these foods’ low-cost ingredients'. The NOVA-derived Siga score propose a complementary definition more focused ont the degradation of the food/ingredient matrix effect: "An ultra-processed food is characterized by the presence in its list of ingredients of at least one substance that is itself ultra-processed, called a marker of ultra-processing (MUP). These MUPs are obtained by synthesis, or by a succession of physical, chemical and/or biological processes applied to natural raw materials and which lead to a strong degradation compared to their original matrix".
  • 3.1K
  • 29 Oct 2020
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
Agri-Food Waste
Agri-Food Waste (AFW) originates throughout the whole food supply chain, from production to post-harvesting, industrial processing, distribution, domestic processing, and consumption, with wastage volumes differing among phases and food commodities. Conventional management of food waste encompasses production of renewable energy, animal feeds, and compost. Alternative pathways include the valorization of food waste as a source of bioactive compounds, such as phenolic compounds, to be used as functional food ingredients or nutraceuticals. Drying and size reduction techniques, extraction methods, and fermentation are the main strategies to turn AFW into functional ingredients.
  • 3.0K
  • 18 Dec 2020
Topic Review
Camel Milk Processing
The camel milk market was limited for a long time by its almost exclusive self-consumption use in nomadic camps. Significant development has been observed for the past two or three decades, including internationally, boosted by its reputation regarding its health effects for regular consumers.  The main change lies in the diversification of the camel dairy products offered to the consumers.
  • 3.0K
  • 06 May 2021
Topic Review
British Sheep Breed Diversity
The UK can be proud of the fact that numerous native breeds of sheep have been developed here that possess unique phenotypic features and excellent productivity and are utilized throughout the world. Their remarkable popularity and further sustainable breeding on grass pastures of British Isles and elsewhere can benefit from genomic applications. At present, there is a rich arsenal of genetic and genomic resources, tools and applications used for livestock assessment, breeding and production including, first of all, genetic profiling of diverse breeds, and search for quantitative trait loci (QTLs) and candidate genes in farm animals. These genomic advances facilitate breed improvement and understanding of the genetic processes in the course of domestication and breed evolution.
  • 3.0K
  • 27 Feb 2024
Topic Review
Agricultural Extension for Smallholder Farmers
The creation of commercialization opportunities for smallholder farmers has taken primacy on the development agenda of many developing countries. Invariably, most of the smallholders are less productive than commercial farmers and continue to lag in commercialization. Apart from the various multifaceted challenges which smallholder farmers face, limited access to agricultural extension services stands as the underlying constraint to their sustainability. 
  • 2.9K
  • 02 Jul 2021
Topic Review
Agriculture 5.0 and Remote Sensing
Constant industrial innovation has made it possible that 2021 has been officially marked by the European Commission as the beginning of the era of “Industry 5.0”. In this 5th industrial revolution, RS has the potential of being one of the most important technologies for today’s agriculture. RS sprouted in the 19th century (specifically in 1858) through the use of air balloons for aerial observations. At present, it occupies a central position in precision agriculture (PA) and soil studies. It is also important to mention some of the interchangeable terms most commonly used include “precision farming”, “precision approach”, “remote sensing”, “digital farming”, “information intensive agriculture”, “smart agriculture”, “variable rate technology (VRT)”, “global navigation satellite system (GNSS) agriculture”, “farming by inch”, “site specific crop management”, “digital agriculture”, “agriculture 5.0”, etc. RS is a vast term that covers various technological systems, such as satellites, RPAs, GNSS, geographic information systems (GIS), big data analysis, the Internet of Things (IoT), the Internet of Everything (IoE), cloud computing, wireless sensors technologies (WST), decision support systems (DSS), and autonomous robots.
  • 2.9K
  • 14 Sep 2021
Topic Review
Maize/Sorghum as Raw Brewing Materials
Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Other cereals as corn and sorghum could also be used in  brewing.
  • 2.9K
  • 06 May 2021
Topic Review
Anthocyanidins and Anthocyanins
Anthocyanidins are colored molecules having medium-size and belonging to the class of flavonoids.
  • 2.9K
  • 24 May 2021
Topic Review
Innovative Preservation Methods Applied to Fish Products
Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods (non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW)) have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. 
  • 2.9K
  • 13 Jan 2022
Topic Review
Seed Priming
Seed nano-priming is an efficient process that can change seed metabolism and signaling pathways, affecting not only germination and seedling establishment but also the entire plant lifecycle.
  • 2.9K
  • 13 Jan 2022
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