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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.
  • 911
  • 24 Aug 2022
Topic Review
Impact of COVID-19 on the Food System
The appearance of COVID-19 had a huge impact on the health of the world population but also on many other aspects related to life, such as the food system.
  • 905
  • 22 Sep 2022
Topic Review
Fenugreek Protein-Based Edible Film
Fenugreek seeds are a recent choice and a well-suited source of protein under food enrichment concerns. The proportion of seed protein in fenugreek accounts for about 25 to 38%, which is composed of globulin (27.2%), prolamine (7.4%), glutelins (17.2%), and albumin protein (43.8%). Fenugreek seeds reside under leguminous crops and are edible, rich in protein and dietary fibers but low in fat proportion. The standard of protein composed among fenugreek seed is as good as soybean protein, moreover, lysine availability in them is almost competitive as like soybean protein.
  • 904
  • 01 Sep 2021
Topic Review
Ways of Production of Bioactives and Their Impact
Plants are an inexhaustible source of bioactive compounds that have been used by men since ancient times as folk medicines and as preservatives of food. Medicinal plants have always been of interest to scientific research and to the chemical and pharmaceutical industries because of their multiple applications for their antioxidant, antibacterial, stimulative, and inhibitory properties.
  • 904
  • 06 May 2022
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.
  • 903
  • 08 Nov 2022
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. 
  • 900
  • 25 Nov 2022
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.
  • 898
  • 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.).
  • 897
  • 08 May 2021
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.
  • 897
  • 29 Mar 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. 
  • 897
  • 28 Apr 2022
Topic Review
Conservative Consumer towards Legal Cannabis Use
Cannabis consumption has become the center of much debate globally. The positive public perception of the medicinal benefits of cannabis and the rise of recreational usage of cannabis necessitate dramatic changes in cannabis reform policy. As a consequence, there is an increase in cannabis legalization around the globe, although it is still facing many rejections. It is crucial to understand the factors affecting public acceptance of cannabis use to support the contextualization and success of cannabis legalization. 
  • 897
  • 16 Sep 2022
Topic Review
Health Benefits of Mushroom Dietary Fiber
Mushroom dietary fiber is a type of bioactive macromolecule derived from the mycelia, fruiting bodies, or sclerotia of edible or medicinal fungi. The use of mushroom dietary fiber as a prebiotic has recently gained significant attention for providing health benefits to the host by promoting the growth of beneficial microorganisms; therefore, mushroom dietary fiber has promising prospects for application in the functional food industry and in drug development. The gut microbiota, as the core microecological system in the human intestinal tract, helps maintain the normal physiological function of the human body by preventing the invasion of various viral antigens. Dietary fibers (DFs) are fermented by intestinal microorganisms to yield short-chain fatty acids (SCFAs), which can improve host health and have many beneficial effects in the human body.
  • 895
  • 01 Nov 2023
Topic Review
Non-Thermal Technologies for Wine Production
In winemaking, sulfur dioxide (SO2) is often used at different stages in the production process (e.g., after harvesting the fruit, after crushing, added to the must before fermentation, before maturation, before bottling). SO2 has the ability to control oxidative processes including polyphenol oxidase and to inhibit Maillard reactions. If left untreated, oxidation can lead to a decrease in the sensorial and nutritional quality of wine.  The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared
  • 894
  • 29 Sep 2021
Topic Review
Modified Mycotoxins
Mycotoxins are toxic secondary metabolites produced by filamentous microfungi on almost every agricultural commodity worldwide. After the infection of crop plants, mycotoxins are modified by plant enzymes or other fungi and often conjugated to more polar substances, like sugars. The formed—often less toxic—metabolites are stored in the vacuole in soluble form or bound to macromolecules. As these substances are usually not detected during routine analysis and no maximum limits are in force, they are called modified mycotoxins. While, in most cases, modified mycotoxins have lower intrinsic toxicity, they might be reactivated during mammalian metabolism.
  • 893
  • 22 Nov 2022
Topic Review
Effects of Destoning Technology on Virgin Olive Oil
The destoning machine is a device that separates the stones (pits) from the fruit before processing. The destoning technology could enhance both the sensory characteristics and nutritional value of the oil.
  • 892
  • 27 Jun 2022
Topic Review
Impacts of COVID-19 on NENA Region Food Security
The COVID-19 pandemic affected agri-food systems worldwide, the Near East and North Africa (NENA) region was no exception. The pandemic affected food system activities and outcomes, with far-reaching and multidimensional implications regarding food security.
  • 892
  • 24 Jan 2024
Topic Review
Tempering Conditions on White Sorghum
Sorghum can be a good gluten-free replacement for those suffering from celiac disease, a disorder that induces gluten intolerance. Currently, the only cure for this autoimmune digestive disease is to consume a gluten-free diet throughout their life. Hence, the increasing demand for gluten-free bread from the groups of celiac disease and the challenges involved in making gluten-free bread, have led to increased research on gluten-free bread production. Much of the research on gluten-free bread production has focused on ingredients and product formulation, with less on the role of milling and flour properties. Flour particle size has been reported to play a significant role on gluten-free bread quality, which is dependent to a great extent on the milling technique performed. The other factors that affect the quality of bread are ash content of flour, which also depends on bran separation during milling, and water absorption capacity of flour during dough formation, which is affected by the damaged starch content in flour. These flour characteristics are affected by milling to a great extent due to the involvement of size reduction and separation of bran and germ from endosperm to procure flour.
  • 890
  • 03 Sep 2021
Topic Review
Packaging Systems for Mushrooms
Desirable techno-functional properties of packaging materials such as permeability and mechanical and thermal properties play a key role in maintaining quality by preventing off-flavour development, contamination, browning, and softening, thereby extending the shelf life of mushrooms. Regardless of the type of packaging system, they all play an important role in maintaining or improving the quality of mushrooms and extending their shelf life. Each packaging system has unique performance characteristics defining their strengths/benefits in terms of preserving edible mushrooms, safety, and circular economy impact.
  • 890
  • 28 Feb 2024
Topic Review
Hypoglycemic Mechanisms of Resistant Starch
Resistant starch (RS) has been known as a kind of promising dietary fiber for the prevention or treatment of diabetes. Therefore, it has become a hot topic to explore the hypoglycemic mechanisms of RS. In general, the blood glucose could be regulated by RS by regulating the intestinal microbiota disorder, resisting digestion, reducing inflammation, regulating the hypoglycemic related enzymes and some other mechanisms. Although the exact mechanisms of the beneficial effects of RS have not been fully verified, it is indicated that RS can be used as a daily dietary intervention to reduce the risk of diabetes in different ways.
  • 889
  • 31 Oct 2022
Topic Review
Ozone in the Dairy Industry
The dairy farming industry has generally improved in terms of equipment and product performance, but innovation must be linked to traditional product specifications. During cheese ripening, the storage areas and the direct contact of the cheese with the wood must be carefully managed because the proliferation of contaminating microorganisms, parasites, and insects increases significantly and product quality quickly declines, notably from a sensory level. The use of ozone (as gas or as ozonated water) can be effective for sanitizing air, water, and surfaces in contact with food, and its use can also be extended to the treatment of waste and process water. 
  • 884
  • 18 Apr 2023
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