Your browser does not fully support modern features. Please upgrade for a smoother 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
DCMC as Wine Fining Agent
Dicarboxymethyl cellulose (DCMC) is a cellulose derivative prepared via heterogeneous catalysed etherification. The polymer is negatively charged at wine pH due to the presence of malonic groups, which makes it suitable for removing positively charged compounds such as dyes. DCMC has similar structure and properties to carboxymethyl cellulose (CMC), a compound commonly used for wine tartrate stabilization. CMC, having an acidic group with a pKa near 4.5, becomes mostly uncharged at a pH below 3.5, which is common in white wines, failing to promote ionic exchange and remove positively charged proteins. Nevertheless, the malonic carboxylate groups are more acidic than the one present in CMC and, consequently, more prone to be deprotonated at wine pH due to its first pKa (approx. 3). One of the most prevalent causes of white wine haze occurs from the aggregation and denaturation of grape pathogenesis-related proteins, namely thaumatin-like (TLP) and chitinase proteins. The conditions associated with protein haze are the exposure of wines to high temperatures and long-term storage. To avoid this phenomenon, proteins are frequently removed through the negatively charged clay bentonite. Dicarboxymethyl cellulose (DCMC) can be a substitute for this non-renewable material.
  • 1.0K
  • 03 Sep 2021
Topic Review
β-Carotene within Loaded Delivery Systems in Food
Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges.
  • 1.0K
  • 11 May 2022
Topic Review
Essential oils for the prevention of anthracnose.
Post-harvest diseases can be a huge problem for the tropical fruit sector. These fruits are generally consumed in natura; thus, their integrity and appearance directly affect commercialization and consumer desire. Anthracnose is caused by fungi of the genus Colletotrichum and affects tropical fruits, resulting in lesions that impair their appearance and consumption. Antifungals generally used to treat anthracnose can be harmful to human health, as well as to the environment. Therefore, essential oils (EO) have been investigated as natural biofungicides, successfully controlling anthracnose symptoms. The hydrophobicity, high volatility, and oxidative instability of essential oils limit their direct application; hence, these oils must be stabilized before food application. Distinct delivery systems have already been proposed to protect/stabilize EOs, and nanotechnology has recently reshaped the food application limits of EOs. This review presents robust data regarding nanotechnology application and EO antifungal properties, providing new perspectives to further improve the results already achieved in the treatment of anthracnose. Additionally, it evaluates the current scenario involving the application of EO directly or incorporated in films and coatings for anthracnose treatment in tropical fruits, which is of great importance, especially for those fruits intended for exportation that may have a prolonged shelf life.
  • 1.0K
  • 18 Jan 2023
Topic Review
Biomedical Effects of Turmeric
Turmeric, also known as Curcuma longa, is a rhizomatous herbaceous perennial plant that belongs to the Zingiberaceae family (ginger family). This plant is highly branched with long aromatic leaves arranged in two rows and with flowers from white, green, yellowish, and purple-red colors.
  • 1.0K
  • 27 Nov 2021
Topic Review
Pharmacological Actions of Cordyceps militaris
The medicinal mushroom C. militaris has been widely consumed in China for medication purpose since ancient times (3000 years). It is used for therapeutic treatment of lung and kidney malfunction, hyperglycemia and hyperlipidemia, respiratory disorders, fatigue, treatment of night sweating, fertility issues, cardiac arrhythmias, and other heart diseases. On a broader scale, C. militaris has an array of pharmacological properties, including as inflammation inhibition, and antioxidant, antitumor, antimetastatic, immunomodulatory, hypoglycemic, and steroidogenic activities.
  • 1.0K
  • 23 Mar 2022
Topic Review
Malnutrition/Sarcopenia in Elderly Hemodialysis Patients
In the current aging society of Japan, malnutrition and resultant sarcopenia have been widely identified as important symptomatic indicators of ill health and can cause impairments of longevity and quality of life in older individuals. Elderly individuals are recommended to have sufficient calorie and protein intake so as to enjoy a satisfactory quality of life, including maintaining activities of daily living in order to avoid emaciation and sarcopenia. The prevalence of emaciation and sarcopenia in elderly hemodialysis (HD) patients in Japan is higher than in non-HD elderly subjects due to the presence of malnutrition and sarcopenia associated with chronic kidney disease (CKD). Furthermore, comorbidities, such as diabetes and osteoporosis, induce malnutrition and sarcopenia in HD patients. 
  • 1.0K
  • 26 Aug 2021
Topic Review
Bioactive Flavonoids from Citrus Fruit Peels
Obesity is associated with a significantly increased risk of cardiovascular and metabolic diseases such as diabetes mellitus. A growing body of evidence shows that phytochemicals, especially many flavonoids, place an inhibitory regulatory effect on adipogenesis, obesity and diabetes. With computer-aided drug discovery, the action modes of more and more bioactive flavonoids are being identified and confirmed at the molecular level. Citrus fruit peels are particularly rich in bioactive flavonoids which have demonstrated strong therapeutic potentials in regulating lipid metabolisms.
  • 998
  • 20 Feb 2023
Topic Review
Mycotoxin Biodegradation and Bioadsorption
Mycotoxins are secondary metabolites produced by fungi. Food/feed contamination by mycotoxins is a great threat to food safety. The contamination can occur along the food chain and can cause many diseases in humans and animals, and it also can cause economic losses. Many detoxification methods, including physical, chemical, and biological techniques, have been established to eliminate mycotoxins in food/feed. The biological method, with mycotoxin detoxification by microorganisms, is reliable, efficient, less costly, and easy to use compared with physical and chemical ones. However, it is important to discover the metabolite’s toxicity resulting from mycotoxin biodegradation. These compounds can be less or more toxic than the parent. On the other hand, mechanisms involved in a mycotoxin’s biological control remain still unclear. Mostly, there is little information about the method used by microorganisms to control mycotoxins. 
  • 995
  • 18 Nov 2022
Topic Review
Consumption Behavior of Single-Member Households in Vietnam
Food-consumption value (FCV) is a main determinant of food-consumption behavior. Value is a key factor in understanding social phenomena and, even when people are not conscious of the value, our behavior is influenced by individual values. 
  • 991
  • 02 Feb 2022
Topic Review
Sicana odorifera Naudim Vell. Seeds By-Products
The “Kurugua” (Sicana odorifera) is a native fruit that demonstrates attractive nutritional, coloring, flavoring, and antioxidant properties. The main by-products from the processing and consumption of kurugua fruit are epicarp and seeds.
  • 989
  • 29 Jan 2022
Topic Review
Halal Bioactive Materials for Intelligent Food Packaging Indicator
By incorporating halal bioactive materials into the packaging system, it becomes possible to interact with the contents and surrounding environment of halal food products, helping preserve them for longer periods. One particularly promising avenue of research is the use of natural colourants as halal bioactive materials.
  • 988
  • 28 Jun 2023
Topic Review
Metabolic Fate of Orally Ingested Proanthocyanidins
Proanthocyanidins (PACs), which are oligomers or polymers of flavan-3ols with potent antioxidative activity, are well known to exert a variety of beneficial health effects.
  • 987
  • 28 Jan 2023
Topic Review
Ozone against Microbial Biofilm
Bacteria inside biofilm can survive in harsh environmental conditions and represent a source of repeated food contamination in dairy manufacturing plants. Among the novel approaches proposed to control biofilm in food processing plants, the ozone treatment, in aqueous or gaseous form, may represent one of the most promising techniques due to its antimicrobial action and low environmental impact. 
  • 985
  • 19 Jan 2022
Topic Review
Drosophila melanogaster as Phytochemicals Translational Model System
Drosophila melanogaster, an invertebrate model with its extensively studied genome, has more than 70% gene homology to humans and has been used as a model system in biological studies for a long time. The notable advantages of Drosophila as a model system, such as their low maintenance cost, high reproductive rate, short generation time and lifespan, and the high similarity of metabolic pathways between Drosophila and mammals, have encouraged the use of Drosophila in the context of screening and evaluating the impact of phytochemicals present in the diet. 
  • 983
  • 28 Sep 2023
Topic Review
Sorghum and Western Style Breads
Due to the extreme weather conditions, caused by the climate change, the usual wheat harvest yield and quality in the Western countries were difficult to maintain in the past few years. The altered wheat quality was primarily characterized by a rising protein content. The application of high protein wheat flours in baking products leads to baking difficulties due to its elastic dough behavior. As these issues will further face the Western cereal cultivation, heat resistant cereals, like sorghum, are attracting increasing interest. A partial substitution of wheat with sorghum might offer one possible solution to address the current challenging situation. To introduce sorghum in the Western cereal and baking industry, the grain and its unique chemical and rheological properties need to be more widely promoted. Until now, several authors have conducted studies in order to emphasize the high potential of sorghum. The aim of the present review is to broaden the current knowledge of the chemical, rheological and baking properties of sorghum in comparison to wheat.
  • 983
  • 06 Jul 2021
Topic Review
Application of Edible Coatings on Fruits and Vegetables
Consumers have increased their interest in buying healthier food products, rejecting those products with more additives and giving preference to the fresh ones. Moreover, the current environmental situation has made society more aware of the importance of reducing the production of plastic and food waste. In this way and considering the food industry’s need to reduce food spoilage along the food chain, edible coatings have been considered eco-friendly food packaging that can replace traditional plastic packaging, providing an improvement in the product’s shelf life. Edible coatings are thin layers applied straight onto the food material’s surface that are made of biopolymers that usually incorporate other elements, such as nanoparticles or essential oils, to improve their physicochemical properties.
  • 982
  • 17 Oct 2023
Topic Review
Biosynthesis and Genetics of Lactic Acid Bacteria Bacteriocins
Lactic acid bacteria (LAB) constitute a ubiquitous bacterial group that is widespread in niches of fermented food and gastrointestinal tracts of humans and many animals. LAB are especially known for their ability to produce lactic acid as the main end-product. These microorganisms also possess the ability to synthesize a wide variety of bioactive metabolites, belonging to different classes of chemicals including diacetyl, hydrogen peroxide, antibiotics, and bacteriocins.
  • 976
  • 25 May 2022
Topic Review
Strategies for Folate Biofortification in Soybean
Folate (vitamin B9) is an essential water-soluble vitamin in plants and microorganisms that plays a role in one-carbon metabolism. It functions as a cofactor in the synthesis of nucleic acids, metabolism of amino acids, and methylation of hormones, lipids, proteins, and chlorophyll. Folate is particularly important for cell division in pregnant and lactating women. However, humans cannot synthesise folate de novo and must obtain it from dietary sources, such as crops, animal-based foods, or nutritional supplements. 
  • 976
  • 31 Jan 2023
Topic Review
Hop-Derived Bitter Acids
In this entry, we introduce the effects and underlying mechanisms of hop-derived bitter acids found in beer. Iso-α-acids (IAAs), the main bitter components of beer, enhance hippocampus-dependent memory and prefrontal cortex-associated cognitive function via dopamine neurotransmission activation. Matured hop bitter acids (MHBAs), oxidized components with β-carbonyl moieties derived from aged hops, also enhance memory functions via norepinephrine neurotransmission-mediated mechanisms. Furthermore, the effects of both IAAs and MHBAs are attenuated by vagotomy, suggesting that these bitter acids enhance cognitive function via vagus nerve stimulation. Moreover, supplementation with IAAs attenuates neuroinflammation and cognitive impairments in various rodent models of neurodegeneration including Alzheimer’s disease. Daily supplementation with hop-derived bitter acids (e.g., 35 mg/day of MHBAs) may be a safe and effective strategy to stimulate the vagus nerve and thus enhance cognitive function.
  • 975
  • 09 Jul 2021
Topic Review
Incorporation of Some Microalgae in Functional Food Products
Much attention has been given to the use of microalgae to produce functional foods that have valuable bioactive chemicals, including essential amino acids, polyunsaturated fatty acids, vitamins, carotenoids, fiber, and minerals. Microalgal biomasses are increasingly being used to improve the nutritional values of foods because of their unique nutrient compositions that are beneficial to human health. Their protein content and amino acid composition are the most important components. The microalgal biomass used in the therapeutic supplement industry is dominated by bio-compounds like astaxanthin, β-carotene, polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid, and polysaccharides such as β-glucan. The popularity of microalgal supplements is growing because of the health benefits of their bioactive substances. 
  • 974
  • 07 Mar 2024
  • Page
  • of
  • 47
Featured Entry Collections
>>

Featured Reprints

>>
Encyclopedia of Digital Society, Industry 5.0 and Smart City
Encyclopedia of Engineering
Encyclopedia of Social Sciences
Encyclopedia of Medieval Royal Iconography
Academic Video Service
Feedback