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Topic Review
Thermo-Mechanical Analysis in Cold Chain
In agro-food research and industry, mathematical models are being used to develop and optimize preharvest and postharvest operations, and their use has grown exponentially over the last decade. Generally, transport phenomena (such as airflow, heat, and mass transfer) during the cooling of horticultural products are complex; therefore, the use of computational modeling techniques is a valid alternative to expensive and difficult experiments because computers continuously become more powerful and less expensive, the software is readily available, and once a model is validated, it is a versatile tool to evaluate the effects of the operating and design parameters involved.
  • 916
  • 23 Jun 2021
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.
  • 916
  • 09 Jul 2021
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.
  • 916
  • 22 Aug 2023
Topic Review
Mycotoxins in Groundnuts and Tree Nuts
Mycotoxins are toxic compounds produced as secondary metabolites by certain types of filamentous fungi under specific conditions. The contamination of nuts and nut-related products with mycotoxins is a significant global concern due to their severe consequences on human health, including carcinogenicity and immunosuppression. Aflatoxins, with a particular emphasis on aflatoxin B1, are the most common and toxic mycotoxins found in human food. Aflatoxin B1 (AFB1) is known to be highly toxic and carcinogenic.
  • 915
  • 19 Dec 2023
Topic Review
Aromatic Polyphenols Mimic Superoxide Dismutase Activity
Polyphenols are valuable natural antioxidants present in diet that likely mitigate aging effects, neurodegenerative conditions, and other diseases. However, because of their poor absorption in the gut and consequent low concentration in biological fluids (µM range), reservations about polyphenol antioxidant efficiency have been raised. The π-π interaction between one polyphenol ring and superoxide is associated with oxidation of the latter due to transfer of its unpaired electron to a polyphenolic aromatic ring, and consequent formation of a molecule of O2 (one product of SOD action). Mechanistically, it is very difficult to establish if this π-π interaction proceeds before or after the most common mode of scavenging superoxide, e.g., abstraction of an aromatic polyphenol H(hydroxyl), which then is used to form H2O2 (the other molecule produced by SOD action). At the end of this cycle of superoxide scavenging, 4-methyl-7,8-di-hydroxy-coumarin and the flavonoid galangin reform themselves. An alternative mechanistic pathway by galangin forms the η-(H2O2)-galangin-η-O2 complex that includes additional H2O2 and O2 molecules. Another mode of action is seen with the chalcone butein, in which the polyphenol system incorporates a molecule of O2, e.g., a η-O2-butein complex is formed, ready for additional scavenging.
  • 913
  • 31 Jan 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.
  • 911
  • 25 Apr 2023
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.
  • 909
  • 12 Jul 2022
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.
  • 907
  • 10 May 2022
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.
  • 905
  • 24 Aug 2023
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.
  • 904
  • 24 Aug 2022
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. 
  • 901
  • 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.
  • 898
  • 12 Oct 2023
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.
  • 897
  • 08 Nov 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.
  • 897
  • 17 Oct 2023
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.
  • 897
  • 07 Dec 2023
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. 
  • 897
  • 07 Mar 2024
Topic Review
Chitin and Chitosan in Alcoholic and Non-Alcoholic Beverage
The natural biopolymer chitin and its deacetylated derivative chitosan are abundant in nature. They are obtained from different sources, including the crustacean shells and the cell walls of fungi. Chitin and chitosan have various applications in the beverage industry, such as a flocculent to improve the clarification process, reduce metals and contaminates, and extend shelf-life. They are also used as material for immobilizing microorganisms and enzymes, allowing bioprocesses to develop that preserve the quality of alcoholic and non-alcoholic beverages. 
  • 895
  • 25 Sep 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.
  • 894
  • 14 Feb 2024
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.).
  • 893
  • 08 May 2021
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.
  • 891
  • 06 Sep 2023
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