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Topic Review
Health Effects of Metabolites from Probiotic Bacteria
Probiotics have been extensively studied within the medical, pharmaceutical, and food fields, as it has been revealed that these microorganisms can provide health benefits from their consumption. Bacterial probiotics comprise species derived from lactic acid bacteria (LAB) (genus Lactobacillus, Leuconostoc, and Streptococcus), the genus Bifidobacterium, and strains of Bacillus and Escherichia coli, among others. The growth of bacterial probiotics is involved in fermentation, which metabolizes the nutrients of the medium and produces a wide variety of metabolic compounds. Probiotics are defined as microorganisms that, when consumed in adequate doses or concentrations, can benefit the consumer’s health. 
  • 1.1K
  • 11 May 2023
Topic Review
Seaweed Proteins and Derived Peptides
Seaweeds are a typical food of East-Asian cuisine, to which are alleged several beneficial health effects have been attributed. Their availability and their nutritional and chemical composition have favored the increase in its consumption worldwide, as well as a focus of research due to their bioactive properties. In this regard, seaweed proteins are nutritionally valuable and comprise several specific enzymes, glycoproteins, cell wall-attached proteins, red algae phycobiliproteins, lectins, peptides, or mycosporine-like amino acids. 
  • 1.1K
  • 03 Mar 2022
Topic Review
The Effects of Soybean Peptides on Chronic Diseases
With lifestyle changes, chronic diseases have become a public health problem worldwide, causing a huge burden on the global economy. Risk factors associated with chronic diseases mainly include abdominal obesity, insulin resistance, hypertension, dyslipidemia, elevated triglycerides, cancer, and other characteristics. Plant-sourced proteins have received more and more attention in the treatment and prevention of chronic diseases in recent years. Soybean is a low-cost, high-quality protein resource that contains 40% protein. Soybean peptides have been widely studied in the regulation of chronic diseases.
  • 1.1K
  • 25 Apr 2023
Topic Review
Insect Foods and Its Acceptance
Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. For example, the protein content of mealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% of larval dry weight. Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. 
  • 1.1K
  • 05 Jul 2021
Topic Review
Whole Grain Bioactive Compounds and Skeletal Muscle Function
Skeletal muscle plays a primary role in metabolic health and physical performance. Conversely, skeletal muscle dysfunctions such as muscular dystrophy, atrophy and aging-related sarcopenia could lead to frailty, decreased independence and increased risk of hospitalization. Dietary intervention has become an effective approach to improving muscle health and function. Evidence shows that whole grains possess multiple health benefits compared with refined grains. Importantly, there is growing evidence demonstrating that bioactive substances derived from whole grains such as polyphenols, γ-oryzanol, β-sitosterol, betaine, octacosanol, alkylresorcinols and β-glucan could contribute to enhancing myogenesis, muscle mass and metabolic function. 
  • 1.1K
  • 29 Sep 2022
Topic Review
Certain Novel Microorganisms for Fermentation Technology
Fermentation is one of the oldest biological food preservation methods, mainly known for enhancing the organoleptic properties of foods in the desired direction and extending food shelf life. The nutritional value of the food increases as essential amino acids, vitamins, and antimicrobial metabolites such as bacteriocin are synthesized during fermentation, which also breaks down fermentable carbohydrates into organic acids, carbon dioxide, and alcohol. These antimicrobial metabolites contribute to food safety by preventing the spoilage of foods by microorganisms. Moreover, fermentation reduces antinutritional factors, increases the digestibility of foods, and ultimately improves the sensory properties of foods.
  • 1.1K
  • 21 Oct 2022
Topic Review
Alpha-Glucosidase Inhibitory Peptides
With the change in people’s lifestyle, diabetes has emerged as a chronic disease that poses a serious threat to human health, alongside tumor, cardiovascular, and cerebrovascular diseases. α-glucosidase inhibitors, which are oral drugs, have proven effective in preventing and managing this disease. Studies have suggested that bioactive peptides could serve as a potential source of α-glucosidase inhibitors. These peptides possess certain hypoglycemic activity and can effectively regulate postprandial blood glucose levels by inhibiting α-glucosidase activity, thus intervening and regulating diabetes.
  • 1.1K
  • 18 Dec 2023
Topic Review
Isoflavones
Isoflavones are compounds of plant origin that can be ingested and metabolized by cattle and, subsequently, secreted into bovine milk. They are substances beneficial to human health. An especially healthful substance called equol is ranked among isoflavone metabolites, commonly produced in the digestive tract of cattle. Equol content in milk can be modified by using feedstuffs with different contents of isoflavones or by milk processing and storage.
  • 1.1K
  • 31 Mar 2021
Topic Review
Formation of Carcinogens in Processed Meat
Meat is a rich source of various nutrients. However, it needs processing before consumption, what in turn generates formation of carcinogenic compounds, i.a., polycyclic aromatic hydrocarbons (PAH), nitrosamines (NOCs), and the most mutagenic heterocyclic aromatic amines (HAAs). It was widely found that many factors affect the content of carcinogens in processed meat.
  • 1.1K
  • 01 Aug 2022
Topic Review
Aflatoxins Toxicities
Aflatoxins are the mycotoxins of the greatest concern to food safety due to their wide distribution in foods and feeds and their high toxicities. Since their discovery, aflatoxins have been associated with liver cancer, with peanut, maize and their derivatives being the main vehicles. Geographically, tropical and subtropical regions are the most affected by aflatoxins as food and feed contaminants and as chemical hazards that contribute greatly to the high incidence of a number of devastating chronic diseases and aflatoxicosis outbreaks.
  • 1.1K
  • 05 May 2022
Topic Review
Liquor Ciders Made from Freeze-Enriched Apple Musts
Ice cider is a unique apple wine made by the partial fermentation of high-density apple musts enriched by freezing. The chemical and sensory characteristics of this beverage is influenced by different technological factors: the apple cultivars chosen, the freeze-enrichment procedure used to obtain the apple musts, and the yeast strains selected to develop the alcoholic fermentation.
  • 1.1K
  • 16 May 2022
Topic Review
Health Benefits of Dietary Fiber
Inflammatory bowel disease (IBD) is a severe and painful gastrointestinal tract disease that affects children and adults. IBD is a complex disease that has a detrimental effect on people’s quality of life. Due to the severe inflammation associated with IBD, the symptoms and associated morbidity are always prevalent. Despite substantial research, there is no permanent cure for IBD, and patients face an increased risk of colon cancer. Dietary fiber’s health advantages have been thoroughly investigated, and it is recommended for its enormous health benefits. 
  • 1.1K
  • 27 Jun 2022
Topic Review
Supercritical Fluids for the Encapsulation
Encapsulation based on supercritical fluids has shown several advantages as green technology for the production of functional ingredients with enhanced stability and tailored protection from environmental factors. Thanks to the inherent absence of organic solvent, the low temperature of the process to reach the supercritical state and the capacity to dissolve lipid soluble bioactives, it allows obtaining functional ingredient easily designed to tailor the controlled release of the bioactive, or to reach specific levels of taste, odor and color. The present entry aims to highlight the pros and cons of the encapsulation techniques based on supercritical fluids giving emphasis to their innovative aspects that could be of interest to the food industry.
  • 1.1K
  • 25 Dec 2020
Topic Review
Yogurt Enriched with Isochrysis galbana
Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga Isochrysis galbana has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (w/w) of I. galbana freeze-dried biomass and 2% (w/w) of I. galbana ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g w/w), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with I. galbana can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays. 
  • 1.1K
  • 08 Jul 2021
Topic Review
Lipid Oxidation
Lipid oxidation remains a major concern to the meat industry, whose primary objective is to produce safe, nutritious, appetizing and healthy meat products that satisfy consumers.
  • 1.1K
  • 22 Oct 2021
Topic Review
Recent Trends in Fermented Beverages Processing: Emerging Technologies
Since ancient times, fermentation has been one of the most utilized techniques for food preservation and for the development of natural products with functional properties at low cost. Nowadays, fermented foods and beverages are highly attractive to consumers since they are perceived as natural and potential sources of functional compounds. Research efforts conducted in this area over the years have allowed for an understanding of the main reactions occurring during fermentation related to microbial growth, enzyme activity, metabolite production, and physicochemical changes. As a result, scientists and technologists have been able to improve the fermentation process in terms of efficiency, safety, costs, and high-quality production of products.
  • 1.1K
  • 28 Jun 2023
Topic Review
Plant Extracts on P. digitatum and P. italicum
Citrus fruits are subjected to a diversity of postharvest diseases caused by various pathogens during picking, packing, storage and transportation. Green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, are two major postharvest citrus diseases and cause significant economic losses during the commercialization phase.
  • 1.1K
  • 14 Jan 2022
Topic Review
Farmers’ Perspectives on Precision Livestock Farming
Smart farming is a concept of agricultural innovation that combines technological, social, economic and institutional changes. It employs novel practices of technologies and farm management at various levels (specifically with a focus on the system perspective) and scales of agricultural production, helping the industry meet the challenges stemming from immense food production demands, environmental impact mitigation and reductions in the workforce. Precision Livestock Farming (PLF) systems will help the industry meet consumer expectations for more environmentally and welfare-friendly production. However, the overwhelming majority of these new technologies originate from outside the farm sector. The adoption of new technologies is affected by the development, dissemination and application of new methodologies, technologies and regulations at the farm level, as well as quantified business models. Subsequently, the utilization of PLF in the pig and especially the poultry sectors should be advocated (the latter due to the foreseen increase in meat production). Therefore, more significant research efforts than those that currently exist are mainly required in the poultry industry. 
  • 1.1K
  • 28 Sep 2023
Topic Review
Incorporating Date Components into Baked Goods
Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention.
  • 1.1K
  • 11 Jan 2022
Topic Review
Probiotics in Milk and Milk-Derived Products
Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. Milk and dairy products naturally containing or with added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving the intestinal microbial balance, are recognized to affect the immune response and other important biological functions.
  • 1.1K
  • 05 Mar 2024
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