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Topic Review
Clean Label and Gluten-Free Breadmaking
“Clean label” is an evolving concept that has shifted in its meaning and significance over the years. This term is not regulated by food laws. However, it may be considered by manufacturers and consumers to be indicative of products that are, for example, organic, UTZ, Fair Trade, Halal, Kosher, vegetarian, vegan, and/or free from. The clean label is most strongly associated with “natural” ingredients that are easily recognizable and considered safe by consumers. Cleaner formulations are associated with shorter ingredient lists, as fewer ingredients appear to signify more natural and higher quality products. However, additives are often important for extending shelf life and improving the consistency and sensory qualities of food. Moreover, ingredients may be made from entirely natural source materials, but still not be considered suitable for use in clean label products. 
  • 1.1K
  • 22 Jul 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.
  • 1.1K
  • 19 May 2022
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.
  • 1.1K
  • 01 Sep 2021
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
Edible Films and Coatings Definition and Obtention
Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products’ shelf-life, which has a negative impact on the industry and consumers. Studies have been carried out using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers such as polysaccharides, proteins, and lipids, combined with active compounds, can be an alternative approach.
  • 1.0K
  • 26 Jun 2023
Topic Review
Bioactive Compounds Found in Araticum Fruit Parts
Araticum (Annona crassiflora Mart.) is a native and endemic species to Brazilian Cerrado whose fruits have high sensorial, nutritional, bioactive, and economic potential. Its use in local folk medicine, associated with recent scientific findings, has attracted growing interest from different industrial sectors. Therefore, understanding the scientific advances achieved so far and identifying gaps to be filled is essential to direct future studies and transform accumulated knowledge into innovative technologies and products. This entry summarizes the phytochemical composition of araticum fruit that has been reported in the scientific literature over the past 10 years. The compiled data showed that araticum fruit parts contain many bioactive compounds, particularly phenolic compounds, alkaloids, annonaceous acetogenins, carotenoids, phytosterols, and tocols. These phytochemicals contribute to different biological activities verified in araticum fruit extracts/fractions, including antioxidant, anti-inflammatory, anti-Alzheimer, anticancer, antidiabetic, anti-obesity, antidyslipidemic, antinociceptive, hepatoprotective, healing of the cutaneous wound, antibacterial, and insecticide effects. Therefore, bioactive compounds found in the araticum fruit can be a new potential tool in treating and preventing different diseases, promoting health and well-being to consumers.
  • 1.0K
  • 20 Apr 2023
Topic Review
Plant-Based Formulas and Liquid Feedings
Plant based toddlers liquid feedings based on almond and buckwheat are available in some countries and online. A nutritionally adapted young child formula exists based on almond, buckwheat, and tapioca. Compared to other products, who are mainly based on a combination of isolated or fractionated nutrients, (i.e., combination of a protein ingredient, a fat ingredient, and a carbohydrate ingredient separately), this product uses whole foods, where nutrients are in their food matrix and the proteins are intact, minimizing the need of food processing.
  • 1.0K
  • 19 Nov 2021
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.
  • 1.0K
  • 31 Oct 2023
Topic Review
Formation and Production of In Vitro Meat
In vitro meat (IVM) is a type of meat that is produced using animal cells, under laboratory conditions. IVM has received global attention and is considered a meat of the future by many advocates. This is because IVM production is more sustainable and less emission intensive than the meat obtained from traditional farming. IVM production will also reduce animal welfare issues such as production of factory farmed animals and brutal slaughtering of animals that are associated with traditional farming. IVM can confer direct benefits to public health, such as reducing the spread of food-borne illness. Despite the environmental and public health benefits, commercialisation of this technology is still facing multiple hurdles. The most significant challenges for IVM are its price, consumer perception, and acceptance of technology used to produce IVM.
  • 1.0K
  • 07 May 2022
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
Sustainable Agri-Food Supply Chain
The current agri-food supply chain is affected by different problems such as food loss and waste generation along the supply chain, and the circular economy offers a possibility to enhance and optimize the production and consumption to seek to a sustainable paradigm. The circular economy can be a winning approach to intervene and moderate the impacts generated in the agri-food sector, proposing actions and solutions to readmit wastes and by-products in the productive chain. 
  • 1.0K
  • 29 Sep 2021
Topic Review
Cocoa Beans
Cocoa beans are the basic material occurring in the most consumed product in the world, namely chocolate. Their composition includes polyphenols, methylxanthines, lipids and other compounds that may vary qualitatively and quantitatively according to criteria such as variety or culture area. Polyphenols and methylxanthines are known as being responsible for many health benefits, particularly by preventing cardiovascular and neurodegenerative diseases. Recent studies emphasized their positive role in dietary metabolic disorders, such as diabetes and weight gain.
  • 1.0K
  • 12 Nov 2021
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
Phenolic Compounds from Apples
Conditions in the gastrointestinal tract and microbial metabolism lead to biotransformation of parent, native phenolic compounds from apples into different chemical forms. Phenolic compounds from apples are found in the gastrointestinal tract in a variety of forms: native (flavan-3-ols, phenolic acids, flavonols, dihydrochalcones, and anthocyanins), degradation products, various metabolites, and catabolites. Native forms can show beneficial effects in the stomach and small intestine and during the beginning phase of digestion in the colon. Different products of degradation and phase II metabolites can be found in the small intestine and colon, while catabolites might be important for bioactivities in the colon.
  • 1.0K
  • 01 Mar 2024
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.
  • 1.0K
  • 04 Jul 2023
Topic Review
Bioactive Films Incorporated with Essential Oils in Food
Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. 
  • 1.0K
  • 30 Nov 2023
Topic Review
Indigenous Moulds and Yeasts in Dry-Fermented Sausages
Dry-fermented meat products are consumed and appreciated over the world and constitute a source of proteins and microelements. Additionally, the environmental conditions at which these products are matured to allow the development of several microbial groups contribute to their transformation during the ripening process. These microorganisms can exert both negative and positive effects on dry-fermented meat products. On the one hand, they could spoil the product or produce mycotoxins herein. On the other hand, moulds and yeasts commonly found in these products are endowed with protective, proteolytic, lipolytic, antioxidant and probiotic activities that positively impact on the safety, sensory and functional properties of these meat products. 
  • 1.0K
  • 12 Jul 2023
Topic Review
Sources of Baijiu Trace Components
Baijiu is a traditional fermented Chinese beverage with a history of hundreds of years. The notable characteristics of Baijiu include diverse raw materials, complex technology, and the co-fermentation of multiple strains.
  • 1.0K
  • 24 Jul 2023
Topic Review
Circulating Lycopene in Inflammation
In recent years, it has become clear that low-grade chronic inflammation is involved in the onset and progression of many non-communicable diseases. Many studies have investigated the association between inflammation and lycopene, however, results have been inconsistent. This review reveals that there is strong evidence indicating that lower circulating lycopene concentrations are related with higher inflammation biomarkers in patients with various diseases. Even though supplementation with lycopene or an increased intake of tomatoes does result in an increase in circulating lycopene, there is little evidence that the lycopene increase also results in relieving this inflammation. This phenomenon, also known as the "antioxidant paradox" limits the added value of lycopene supplementation in both patients and healthy individuals.
  • 1.0K
  • 27 Oct 2020
Topic Review
Fermentation in Traditional Foods
Fermentation counts among the oldest food-processing technologies and is applied historically in almost every culture to prepare a wide variety of staple foods that play an important role in human diets.
  • 1.0K
  • 22 May 2023
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