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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
Fermentation Strategy for Olive Pomace
In the Mediterranean region, where olive oil is mostly produced, high amounts of olive oil by-products are generated, which creates an ecological concern, due to their phytotoxic phenolic components (e.g., oleuropein, hydroxytyrosol, tyrosol). However, these compounds also represent a relevant source of antioxidants for health and well-being. The food and beverage, cosmetic, and pharmaceutical industries can all greatly benefit from the treatment and proper exploitation of olive oil by-products for their health-promoting benefits in various fields. Additionally, recovery and treatment procedures can support effective waste management, which in turn can increase the sustainability of the olive oil sector and result in worthwhile economic advantages. Due to their high phenolic content, olive pomace could be viewed as a good matrix or primary supply of molecules with high added value. 
  • 1.1K
  • 19 May 2023
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
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
Gene Sequencing for Lactiplantibacillus plantarum
Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) is one of the Gram-positive lactic acid bacteria (LAB) species. Lb. plantarum has high ecological and metabolic adaptability that exists widely in a range of habitats including fermented dairy products, sourdoughs, fruits, vegetables, cereals, meat, fish, and the mammalian gastrointestinal tract.
  • 1.1K
  • 05 May 2022
Topic Review
Synthetic Methodologies of Indole-3-Carbinol
Indole-3-Carbinol (I3C)  is an important phytochemical contained in cruciferous vegetables and is able to exert various activities among which are cardioprotective, antioxidant, anti-inflammatory, antiangiogenesis, and antimicrobial activities, the promotion of tumor cell apoptosis and, an important inhibition of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS)-CoV-2 viral egression, including the Omicron variant.
  • 1.1K
  • 24 May 2023
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
Probiotic Supplements
Probiotics are as ancient as human history; they were discovered in ancient, fermented food. The word probiotic originally belongs to the old Greek language (ρo-βio), which refers to ‘for life’. Most probiotics belong to Gram-positive bacteria (Lactobacilli and Bifidobacteria).
  • 1.1K
  • 31 Oct 2021
Topic Review
New Insights into the Anti-Aging Properties of Mushrooms
Aging is a complex biological process that is influenced by both intrinsic and extrinsic factors. Recently, it has been discovered that reactive oxygen species can accelerate the aging process, leading to an increased incidence of age-related diseases that are characteristic of aging.
  • 1.1K
  • 22 Mar 2024
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
Household Food Waste Analysis
FAO, following a study commissioned by the Swedish Institute for Food and Biotechnology (SIK), has divided the generic concept of food waste into "food losses", the waste that occurs in the early stages of the food supply chain (FSC) (agricultural production, harvesting, and processing) and properly "food waste" that takes place in the final stages (distribution, sale, and consumption).
  • 1.1K
  • 26 Aug 2021
Topic Review
Grape Pomace Polyphenols Benefic Actions
Grape pomace polyphenols research studies have grown in the last decades, given their potential benefic effects on promoting human health. Some of their benefic actions are observed in oxidative stress and inflammation aiming at homeostasis restoration. Regarding the antioxidant effect, polyphenols can modulate the endogenous pathway responsible for combating oxidative stress. These effects can be achieved by polyphenols capacity to activate the nuclear factor E2 and to up-regulate superoxide dismutase, catalase, glutathione, glutathione peroxidase, and heme-oxidase 1 or their capacity to scavenge and chelate reactive oxygen species involved in ROS production. In inflammation, polyphenols are reported to inhibit the mitogen-activated kinase pathway, Nf-kB, anddown-regulate cytokines and chemokines. Polyphenols also inhibit cyclooxygenase and lipoxygenase, which are involved in the arachidonic acid signaling pathway, being responsible for synthesizing prostaglandin, thromboxane A2, and leukotrienes which further increase inflammatory response.
  • 1.1K
  • 20 Oct 2022
Topic Review
Using Pulses in Baked Products
Pulses—thanks to both nutritional and health-promoting features, together with their low environmental impact—satisfy the demand for high-protein/high-fiber products. However, their consumption is still somewhat limited in Western countries, due to the presence of antinutrient compounds including phytic acid, trypsin inhibitors, and some undigested oligosaccharides, which are responsible for digestive discomfort. Another limitation of eating pulses regularly is their relatively long preparation time. One way to increase the consumption of pulses is to use them as an ingredient in food formulations, such as bread and other baked products. 
  • 1.1K
  • 20 Jul 2021
Topic Review
Use of Grape Berries in Culinary Dishes
A good pairing is based on the complementary role of wine on the four critical factors of food: components, textures, flavors, and colors. Everyday wine and food examples of food preparation with wine or vine products, such as grapes or vine leaves, exemplify numerous similarities and contrasting characteristics in those four parameters, which we can find in an enjoyable meal. The knowledge of the internal anatomy and composition of both grape berries, which includes the skin, the mesocarp, and the endocarp, and vine leaf, which consists of the vascular system, parenchymatous mesophyll, and epidermis, is essential to know how to develop new, tastier and healthier dishes.
  • 1.1K
  • 13 Sep 2023
Topic Review
Isolation and Structure of Lycium barbarum Polysaccharides
Lycium barbarum, also named Goji berry, Gouqizi, and wolfberry, is a perennial shrubbery of Solanaceae that is widely cultivated in China, Japan, Korea, North America, and Europe. Lycium barbarum polysaccharides (LBPs) have attracted increasing attention due to their multiple pharmacological activities and physiological functions. The elucidation of precise structures of LBPs is the prerequisite to unraveling the relationships between structures and functions.
  • 1.1K
  • 27 Oct 2022
Topic Review
Food and COVID-19
2020 will undoubtedly be remembered as the year of the SARS-CoV-2 pandemia that has caused so far more than 22 million reported illnesses and about 780,000 deaths worldwilde. In an effort to counteract the pandemic, great challenges have been required to the  entire scientific community from medical to engineering, to sociological and economic fields. In the last months, issues regarding nutrition and foods very often gained media attention although only rarely the information provided to consumers  resulted to be useful or clearly presented. Scientist suggestions to consume more vitamins or vegetables according to their presumed  antiviral activities, are very common, generally on the basis of the conclusions of controversial clinical trials or weak experimental studies that are thus confusing and misleading. In our study, with the aim of clarifying these relevant issues, we critically reviewed more than 100 studies in the mare magnum of the most recent literature comprising both clinical and in silico reports on food or functional ingredients as promising therapeutic approaches for COVID-19. In conclusion, it is expected that the COVID-19 pandemic may be the first of many other global health crises that could be further exacerbated by progressively weakened health status and nutritional quality level will be important to fight and prevent the next pandemia coming from viruses, bacteria or other sources.
  • 1.1K
  • 18 Feb 2021
Topic Review
3D Bioprinting in Cultured Meat
Cultured meat presents a possible alternative to conventional meat products and may be used to address growing food demands attributable to global population growth. Thus, a comprehensive technological prospection of the scientific literature related to cultured meat produced by 3D bioprinting is of great interest to researchers.
  • 1.1K
  • 21 Nov 2023
Topic Review
Dermacosmetic Potential of Bioactive Compounds in Coffee
Coffee is one of the most widely consumed beverages in the world and its consumption is associated with various health benefits, such as reduction of type II diabetes risk, or protection against neurodegenerative diseases, which have been mostly attributed to two major groups of bioactives present, phenolic compounds and alkaloids. These compounds also possess characteristics with dermacosmetic interest that have been explored over the years in regard to skin health and beauty, as well as hair care.
  • 1.1K
  • 06 Feb 2023
Topic Review
Fractionation of Dietary Fiber
Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focus on the fractionation and characterization of DF. The characteristics of DF fractions explain their functionality in food products and provide clues to their physiological effects in food and pharmaceutical industrial applications. The review focuses on a brief introduction to DF, fractionation and characterization methods of DF, and the potential sources of DF from selected defatted oilseeds for future studies.
  • 1.1K
  • 17 Jul 2021
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