You're using an outdated browser. Please upgrade to a modern browser for the best experience.
Subject:
All Disciplines Arts & Humanities Biology & Life Sciences Business & Economics Chemistry & Materials Science Computer Science & Mathematics Engineering Environmental & Earth Sciences Medicine & Pharmacology Physical Sciences Public Health & Healthcare Social Sciences
Sort by:
Most Viewed Latest Alphabetical (A-Z) Alphabetical (Z-A)
Filter:
All Topic Review Biography Peer Reviewed Entry Video Entry
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
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.
  • 1.0K
  • 20 Oct 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.
  • 1.0K
  • 05 Mar 2024
Topic Review
Electrochemical Sensing of Vitamins
Vitamins are a group of complex chemical compounds with very low content in the human body but extremely important functions. Compared with traditional analytical methods, electrochemical techniques, with the advantages of low cost, high sensitivity, flexible detection strategies, easy integration, and miniaturization, have gradually become the main tools in vitamin detection.
  • 1.0K
  • 19 Jun 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.
  • 1.0K
  • 05 May 2022
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. 
  • 1.0K
  • 29 Sep 2022
Topic Review
Xique-Xique Juice Functional Bevereage
Food market interest for functional beverages has increased in the last years, especially for those elaborated with unconventional matrices, such as exotic fruits, succulent plants and cacti. Xique-xique (Pilosocereus gounellei), from the Cactaceae family, is a species endemic from Brazil, with a large potential for prospection of bioactive compounds. Therefore, this study aimed to elaborate a potentially functional beverage with xique-xique cladode juice, and to evaluate its physicochemical parameters, phytochemical profile and antioxidant properties.
  • 1.0K
  • 09 Sep 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.
  • 1.0K
  • 13 Sep 2023
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.
  • 1.0K
  • 22 Mar 2024
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.
  • 1.0K
  • 17 Jul 2021
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.
  • 1.0K
  • 18 Dec 2023
Topic Review
Dietary Red Raspberry Consumption
Type 2 diabetes mellitus (T2DM) is a chronic metabolic condition characterized by glucose clearance abnormalities and insufficient insulin response. Left uncontrolled, T2DM can result in serious complications and death. 
  • 1.0K
  • 16 Sep 2021
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.
  • 1.0K
  • 06 Feb 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. 
  • 1.0K
  • 19 May 2023
Topic Review
Artificial Intelligence in Food Safety
Artificial Intelligence (AI) technologies have been powerful solutions used to improve food yield, quality, and nutrition, increase safety and traceability while decreasing resource consumption, and eliminate food waste. 
  • 1.0K
  • 12 Jun 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).
  • 1.0K
  • 31 Oct 2021
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.
  • 1.0K
  • 18 Feb 2021
Topic Review
Grape Pomace for Tofu Production
Tofu, soybean curd, or bean curd is one of the most important soya products and is produced by the addition of coagulants (acids, salts or enzymes) to soymilk. It is widely consumed in Asia and has been growing in popularity worldwide because of its high nutritional value, good texture, and unique flavour. It has high contents of highly digestible proteins, dietary fibre, soy saponins, and isoflavones that can prevent the progression of arteriosclerosis by reducing plasma lipids. Furthermore, tofu is cholesterol-free and has a lower amount of saturated fat than animal sources of protein, such as meat or milk.  Mixing different types of coagulants can potentially overcome the disadvantages of a single coagulant and improve the quality of tofu although research efforts have also explored new coagulants to replace traditional ones. Grape pomace (GP) can be used as a coagulating agent for tofu production. The GP, composed of a mix of grape seeds and skins, corresponds to approximately 62% of the total waste generated during the winemaking process. GPs are partially distilled for ethanol extraction, although most of this by-product is discarded, with several environmental and economic effects. Nevertheless, GPs are rich sources of high-value compounds, such as acids (tartaric, malic, and citric), fibres, polyphenols, and salts, and have been widely suggested as ingredients in pasta, puree, biscuits, yoghurt, cereal bars, pancakes, and cheese. Moreover, distilled GPs are rich sources of high-value compounds, although in contrast to fresh GPs, no applications have been suggested for distilled GPs; therefore, the problem of the disposal of fresh and distilled GPs still needs to be solved, and their use as ingredients in foods facilitates green production and the minimisation of by-product treatment costs, creating new sources of income for grape producers and increasing consumer interest in healthier foods. Furthermore, the addition of grape by-products to foods may represent a novel strategy to produce functional foods with high contents of polyphenols and high antioxidant activity. Since high concentrations of acids and salts are present in GPs,  these by-products could act as coagulants for soy proteins. The possibility of their use in tofu production is very good in regard to reducing winemaking waste and obtaining new and innovative functional foods with high contents of polyphenols that are completely produced from vegetables.
  • 1.0K
  • 01 Sep 2021
Topic Review
Selenoproteins in SAR-CoV-2 Infection
The SARS-CoV-2 infection is a highly contagious viral infection, which has claimed millions of lives in the last two years. The infection can cause acute respiratory distress, myocarditis, and systemic inflammatory response in severe cases. The interaction of the viral spike protein with the angiotensin-converting enzyme in various tissues causes damage to vital organs and tissues, leading to complications in the post-infection period. Investigations are now focused on supportive nutrient therapies, which can mitigate the susceptibility as well as the long-term complications of COVID-19. Selenium is one such micronutrient that plays a vital role in preventing oxidative stress induced by the virus.
  • 1.0K
  • 19 May 2022
  • Page
  • of
  • 47
Featured Entry Collections
>>

Featured Books

>>
Encyclopedia of COVID-19
Encyclopedia of Engineering
Encyclopedia of Social Sciences
Encyclopedia of Digital Society, Industry 5.0 and Smart City
Academic Video Service
Feedback