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Topic Review
Microbiological Risk Assessment in Foods
Food safety is one the major goals to achieve worldwide; in fact, one of the most underestimated problems is the high incidence of foodborne diseases. The MRA (Microbiological Risk Assessment) is a specific set of guidelines to manage microbiological risk in the food industry. Two different approaches are possible: bottom-up or top-down.
  • 910
  • 18 Apr 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.
  • 908
  • 09 Jul 2021
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. 
  • 908
  • 28 Sep 2023
Topic Review
Healthy Functional Ingredients of Plant Essential Oils
Essential oils (EOs) are mixtures of volatile molecules endowed with health-promoting biological activities that go beyond their role as aromas and natural preservatives and can be exploited to develop functional foods and diet supplements. Some of the potential health benefit of human diet supplementation with EOs are in the area of: (1) irritable bowel syndrome; (2) inflammatory bowel disease; (3) regulation of microbiota; (4) gastroprotection; (5) hepatoprotection; (6) protection of the urinary tract and diuresis; (7) management of metabolic disorders including hyperglycemia and hyperlipidemia; (8) anti-inflammatory and pain control; (9) immunomodulation and protection from influenza; and (10) neuroprotection and modulation of mood and cognitive performance.
  • 907
  • 25 Apr 2023
Topic Review
Trial Protocol for Hydroponically Cultivated Microgreens
Microgreens are young plants that are consumed at the seedling stage, which have a short production cycle (about 14 days) and require little space for growth. The hydroponic production of microgreens has potential to develop, at both an industrial, and a family level, due to the improved production platforms.
  • 906
  • 10 May 2022
Topic Review
Environmental Monitoring and Control of Listeria monocytogenes
Listeria monocytogenes is a serious public health hazard responsible for the foodborne illness listeriosis. L. monocytogenes is ubiquitous in nature and can become established in food production facilities, resulting in the contamination of a variety of food products, especially ready-to-eat foods. Effective and risk-based environmental monitoring programs and control strategies are essential to eliminate L. monocytogenes in food production environments.
  • 906
  • 12 Jul 2022
Topic Review
Enzymatic Lipophilization of Phenolics Present in Plant Extracts
Different plant extracts have the potential to be important sources of phenolic compounds. Their antibacterial, antifungal and antioxidant properties are of interest to researchers due to various possibilities for use in the pharmacy, cosmetic and food industries. Food technologists are trying to fortify groceries with phenolics which can serve as antioxidants, but their use in lipophilic matrices is limited due to their hydrophilic nature and low solubility. It is necessary to derive them into the more amphiphilic form which let them keep their original functional properties. The improvement can be made by a modification defined as lipophilization.
  • 902
  • 24 Aug 2022
Topic Review
Nutrition by Design and Functional Foods
Nutrition by design and functional foods are two interrelated concepts that share a common goal of optimizing human health through targeted nutrition. Nutrition by design emphasizes the customization of dietary patterns and nutrient intake to meet specific individual needs, while functional foods are defined as products that extend beyond their basic nutritional value, offering potential benefits in disease prevention and management. Various methods and processes are used, to obtain and design functional foods, for optimal human health.  
  • 899
  • 10 Nov 2023
Topic Review
Lactobacillaceae-Originated Probiotics in Preventive Measures of Alzheimer’s Disease
Alzheimer’s disease (AD) is an ascending, neurodegenerative disorder that attacks the brain’s nerve cells, i.e., neurons, resulting in loss of memory, language skills, and thinking and behavioural changes. It is one of the most common causes of dementia, a group of disorders that is marked by the decline of cognitive functioning. Probiotics are living microorganisms that are beneficial for human well-being.
  • 898
  • 24 Aug 2023
Topic Review
Analysis of Phenolic Compounds by Coulometric Array Detector
Phenolic compounds are an important group of organic molecules with high radical scavenging, antimicrobial, anti-inflammatory, and antioxidant properties. The emerging interest in phenolic compounds in food products has led to the development of various analytical techniques for their detection and characterization. Among them, the coulometric array detector is a sensitive, selective, and precise method for the analysis of polyphenols. 
  • 895
  • 07 Nov 2022
Topic Review
Applying Pickering Emulsions to Food
The proper mix of nanocellulose to a dispersion of polar and nonpolar liquids creates emulsions stabilized by finely divided solids (instead of tensoactive chemicals) named Pickering emulsions. These mixtures can be engineered to develop new food products with innovative functions, potentially more eco-friendly characteristics, and reduced risks to consumers. Although cellulose-based Pickering emulsion preparation is an exciting approach to creating new food products, there are many legal, technical, environmental, and economic gaps to be filled through research.
  • 892
  • 12 Oct 2023
Topic Review
Mycotoxins Biocontrol Methods
Contamination of crops with phytopathogenic genera such as Fusarium, Aspergillus, Alternaria, and Penicillium usually results in mycotoxins in the stored crops or the final products (bread, beer, etc.).
  • 890
  • 08 May 2021
Topic Review
Detoxification Treatments for Solid Foods and Feeds
Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals and cause food security issues. The inefficacy of most preventive measures to control the production of fungi in foods and feeds during the pre-harvest and post-harvest stages incited interest in the mitigation of these mycotoxins that can be conducted by the application of various chemical, physical, and/or biological treatments. These treatments are implemented separately or through a combination of two or more treatments simultaneously or subsequently. The reduction rates of the methods differ greatly, as do their effect on the organoleptic attributes, nutritional quality, and the environment.
  • 889
  • 08 Nov 2022
Topic Review
Protein-Based Animal Species Authentication in Dairy Products
Milk is one of the most important nutritious foods, widely consumed worldwide, either in its natural form or via dairy products. Currently, several economic, health and ethical issues emphasize the need for a more frequent and rigorous quality control of dairy products and the importance of detecting adulterations in these products. For this reason, several conventional and advanced techniques have been proposed, aiming at detecting and quantifying eventual adulterations, preferentially in a rapid, cost-effective, easy to implement, sensitive and specific way. Protein-based techniques, including electrophoresis, chromatography and immunochemical assays, are considered current methodologies for assessing the authenticity of dairy products. They are generally considered fast, high throughput and cost-effective, being suitable approaches for the analysis of animal species in raw milk. However, when applied to processed foods, their reliability might be compromised due to protein denaturation and consequent epitope modification, disabling the immunorecognition of proteins. In recent years, the developments of mass spectrometry (MS) platforms for protein analysis, characterization and quantification have provided alternative approaches that rely on marker peptides instead of whole proteins, being suitable alternatives to analyze processed products. 
  • 887
  • 28 Apr 2022
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.
  • 886
  • 17 Oct 2023
Topic Review
HILIC on Poly-Hydroxyl Stationary Phases in Protein-Rich-Food Supplements
Monosaccharides, disaccharides, oligosaccharides, and polysaccharides are essential sources of dietary energy. In the food industry, certain monosaccharides like glucose, galactose, and fructose, and disaccharides like lactose, sucrose, and maltose, are known for their sweet taste. With the increasing prevalence of public health issues such as obesity and diabetes, it is essential to increase consumer awareness about sugar consumption and monitor the intake of processed foods.
  • 886
  • 14 Feb 2024
Topic Review
Berry Bioactives and Their Health-Promoting Roles
Along with the increased knowledge about the positive health effects of food bioactives, the eating habits of many individuals have changed to obtain higher nutritional benefits from foods. Fruits are among the most preferred food materials in this regard. In particular, berry fruits are important sources in the diet in terms of their high nutritional content including vitamins, minerals, and phenolic compounds. Berry fruits have remedial effects on several diseases and these health-promoting impacts are associated with their phenolic compounds which may vary depending on the type and variety of the fruit coupled with other factors including climate, agricultural conditions, etc. Most of the berries have outstanding beneficial roles in many body systems of humans such as gastrointestinal, cardiovascular, immune, and nervous systems. Furthermore, they are effective on some metabolic disorders and several types of cancer.
  • 884
  • 29 Mar 2022
Topic Review
Fluorescent Probes in Heavy Metal Determinations for Food
Among the current detection methods, technology based on fluorescent probes, with the advantages of sensitivity, convenience, accuracy, cost, and reliability, has recently shown pluralistic applications in the food industry, which is significant to ensure food safety.
  • 883
  • 06 Sep 2023
Topic Review
Application of Functional Oligosaccharides in Intestinal Diseases
The intestinal tract is an essential digestive organ of the human body, and damage to the intestinal barrier will lead to various diseases. Functional oligosaccharides are carbohydrates with a low degree of polymerization and exhibit beneficial effects on human intestinal health. 
  • 882
  • 25 Nov 2022
Topic Review
Maillard Conjugation using Alternative Processing Technologies
Conjugation of the proteins with carbohydrates, occurring in the early stages of the Maillard reactions, received increased attention because of the high potential to ensure the improvement of the biological activity and functional properties of the proteins of different origins.
  • 882
  • 07 Dec 2023
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