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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
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
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
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
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
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
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
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
Fruit Juice and Wine Adulterant Detection and Authentication
Fruit juice and wine are important beverages that are consumed all over the world. Due to their constantly increasing demand and high value, fruit juice and wine are one of the most frequent targets of adulteration. Since adulterated foods are proven to have harmful effects on health, several approaches have been utilized for the detection of fruit juice and wine adulteration.
  • 1.1K
  • 31 Oct 2023
Topic Review
Biological Functions of Jasmonates Signaling Pathway in Crops
Jasmonates (JAs) are phospholipid-derived hormones that regulate plant development and responses to environmental stress. In crops, the published findings indicate that the biological functions of JAs mainly included the promotion of fruit ripening at the initial stage via ethylene-dependent and independent ways, the regulation of mature coloring via regulating the degradation of chlorophyll and the metabolism of anthocyanin, and the improvement of aroma components via the regulation of fatty acid and aldehyde alcohol metabolism. Meanwhile, JA signaling pathways also have functions in the enhancement of biotic and abiotic stress resistance via the regulation of secondary metabolism and the redox system, and relieve cold damage to crops through improving the stability of the cell membrane in agricultural crops and products.
  • 1.1K
  • 15 Mar 2023
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
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
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
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
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
Atmospheric Cold Plasma in the Food Industry
The cost-effectiveness and high efficiency of atmospheric cold plasma (ACP) incentivise researchers to explore its potentials within the food industry. The destructive nature of this nonthermal technology can be utilised to inactivate foodborne pathogens, enzymatic ripening, food allergens, and pesticides.
  • 1.1K
  • 04 Jul 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
Traditional Detection Technology of Transgenic Maize
Genetically modified (GM) maize is one of the earliest GM crops to have achieved large-scale commercial cultivation globally, and it is of great significance to excel in the development and implementation of safety policy regarding GM, and in its technical oversight.The extraction technology of maize has an important impact on the quality of nucleic acid detection.The traditional nucleic acid detection technology used in maize covers variable-temperature amplification, isothermal amplification detection technology and gene chip technology.
  • 1.1K
  • 22 Aug 2023
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
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