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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
Polyphenols in Renal Pathophysiology
Kidney diseases constitute a worldwide public health problem, contributing to morbidity and mortality. An overview of the published data regarding the potential beneficial effects of polyphenols on major kidney diseases, namely acute kidney injury, chronic kidney disease, diabetic nephropathy, renal cancer, and drug-induced nephrotoxicity.The biological effects of polyphenols can be highly attributed to the modulation of specific signaling cascades including those involved in oxidative stress responses, anti-inflammation processes, and apoptosis. There is increasing evidence that polyphenols afford great potential in renal disease protection. However, this evidence (especially when in vitro studies are involved) should be considered with caution before its clinical translation, particularly due to the unfavorable pharmacokinetics and extensive metabolization that polyphenols undergo in the human body. Future research should consider polyphenols and their metabolites that indeed reach kidney tissues.
  • 1.1K
  • 22 Apr 2022
Topic Review
Food Plant Secondary Metabolites Antiviral Activity
Natural products and plant extracts exhibit many biological activities, including that related to the defense mechanisms against parasites. The pandemic emergencies have further increased the interest in finding antiviral agents, and efforts are oriented to investigate possible activities of secondary plant metabolites against human viruses and their potential application in treating or preventing SARS-CoV-2 infection.
  • 1.1K
  • 22 Mar 2023
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
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
From Pomegranate Byproducts Waste to Worth
The food industry is quite interested in the use of (techno)-functional bioactive compounds from by-products to develop ‘Clean label’ foods in a circular economy. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be deeply studied including combinations. After extraction, pomegranate peel by-products (in powders, liquid extract, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve ‘Clean label’ foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction to help taking decisions along the supply chain
  • 1.1K
  • 06 Sep 2022
Topic Review
Functional Compounds and Ingredients from Soybean to Tofu
Soybean (Glycine max) is a soybean plant whose seeds are abounding in protein. In Asia, the soybean is a native plant with oval and spherical fruits. Due to different strains, the color of the seed coat is yellow, light green, brown, and black; they are also known as soy, green, and black beans. 
  • 1.1K
  • 09 Mar 2023
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
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
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
Bioplastics for Food Packaging
The huge negative impact that the disposal of so-called “single-use plastics” has on the environment is propelling the market to search for new solutions, and requires initiatives to drive faster responses from the scientific community, the industry, and governmental bodies for the adoption and implementation of new materials. Bioplastics are an alternative group of materials that are partly or entirely produced from renewable sources. Some bioplastics are biodegradable or even compostable under the right conditions.
  • 1.1K
  • 01 Nov 2022
Topic Review
Nutritional Supplements for Management of Autism Spectrum Disorder
Autism spectrum disorder (ASD) is a developmental disorder that causes difficulty while socializing and communicating and the performance of stereotyped behavior. ASD is thought to have a variety of causes when accompanied by genetic disorders and environmental variables together, resulting in abnormalities in the brain. To manage the symptoms of ASD pharmacological interventions are available but long term use show adverse effect on body so, non-pharmacological interventions like different diets or supplements can be used to manage the symptoms without adverse effect. 
  • 1.1K
  • 28 Sep 2023
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
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
Brown/White Rice, Consumer Acceptance
Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara) and Medium grain rice (Amaroo). In addition, participants scored, aroma, colour, hardness, fluffiness, stickiness and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.
  • 1.1K
  • 02 Sep 2021
Topic Review
Fermented Plant Foods
Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities.
  • 1.1K
  • 21 May 2021
Topic Review
Plant-based Diets
Dietary patterns based on the regular consumption of fruits and vegetables have been licensed by various national nutritional guidelines in many countries for their health-promoting effects. Such patterns, indeed, result in being rich in specific components, such as fiber, minerals, vitamins and antioxidants, whose beneficial effects on human health have been widely reported. 
  • 1.1K
  • 07 May 2021
Topic Review
Phenolic Compounds from Aromatic Plant Foods in MD
Today’s global food system aggravates climate change while failing in meeting SDG2 and more. Yet, some sustainable food cultures, such as the Mediterranean Diet (MD), are simultaneously safe, healthy, and rooted in biodiversity. Their wide range of fruits, herbs, and vegetables convey many bioactive compounds, often associated with colour, texture, and aroma. Phenolic compounds are largely responsible for such features of MD’s foods. These plant secondary metabolites all share in vitro bioactivities (e.g., antioxidants), and some are evidenced in vivo (e.g., plant sterols lower cholesterol levels in blood).
  • 1.1K
  • 02 Mar 2023
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
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
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