You're using an outdated browser. Please upgrade to a modern browser for the best 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
Global Food Security and Sustainability Issues
The accomplishment of food/nutrition security for all across sustainable food systems (SFS) is tied to the Sustainable Development Goals (SDGs). SFS is connected to all SDGs via the traditional framework of social inclusion, economic development, environmental safety, inclusivity, and the development of sustainable food systems.
  • 558
  • 25 Jan 2024
Topic Review
Immune and Antiviral Effects of Euglena Extracts
Influenza is an acute respiratory illness caused by influenza virus infection, which is managed using vaccines and antiviral drugs. Recently, the antiviral effects of plants and foods have gained attention. Euglena is a motile unicellular alga and eukaryotic photosynthetic microorganism. It has secondary chloroplasts and is a mixotroph able to feed by photosynthesis or phagocytosis.
  • 557
  • 01 Mar 2024
Topic Review
Fungal Control Through the Hygiene Process
Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once microorganisms infiltrate the food, contamination ensues, and their subsequent proliferation can adversely impact the product’s appearance, odor, flavor, and texture. This, in turn, leads to consumer rejection and negatively affects the commercial brand. Additionally, concerns persist regarding the potential presence of mycotoxins in these products. Given the detrimental effects of spoilage fungi in the food industry, practices such as thorough cleaning and sanitization become crucial to prevent contamination and subsequent premature deterioration. These measures play a pivotal role in ensuring the quality and safety of food, while also extending the shelf life of products.
  • 554
  • 29 Mar 2024
Topic Review
Antioxidant Compounds in Gluten-Free Bread’s Technological Quality
The crucial trigger for the purchase and consumption of many food products as well as gluten-free bread (GFB) relies on an appealing visual impression. Considering technological quality attributes such as pale crust and crumb color, reduced volume, undeveloped crumb structure, and crumbly texture, it is evident that GFB lags compared to wheat counterparts as a consequence of the used ingredients. Alongside the enhanced nutritional profile, plant-based antioxidants’ inclusion in GFB induces changes in the appearance, color, texture, aroma, and taste of such GFB products, which can negatively affect consumer acceptability. Hence, it is essential to determine the maximal tolerable addition values of plant-based antioxidants depending on their origin. Commonly assessed indicators of antioxidant compound-enriched GFB’s technological quality are crust and crumb color, volume and specific volume, crust and crumb texture parameters, primarily hardness, and, to a smaller extent, bake loss, crumb structure, and water activity, as minutely discussed in the following sections. Additionally, changes in the crust and crumb color and hardness were monitored during storage (up to 3 or 7 days).
  • 551
  • 01 Feb 2024
Topic Review
Research-Based Flavonoid Approach for Warfighter Psychological Health
Optimal nutrition is imperative for psychological health. Oxidative stress and inflammation are underlying etiologies for alterations in psychological health. Warfighters are at risk of health concerns such as depression due to increased stress in austere environments and family separation while deployed. Over the last decade, research has demonstrated the health benefits of flavonoids found in fruits and berries. Berry flavonoids have potent antioxidant and anti-inflammatory properties by inhibiting oxidative stress and inflammation. In this review, the promising effects of various berries rich in bioactive flavonoids are examined.
  • 550
  • 27 Mar 2023
Topic Review
Biomass/Extracts Macroalgae for Animal Feeding Applications
The use of macroalgae or macroalgae extracts in animal feed has garnered significant attention due to the increasing demand for renewable and sustainable sources of animal protein, reducing the strain on land resources. Numerous studies have investigated the incorporation of fresh or dried macroalgae and its extracts in feeding animals, focusing on aquatic organisms. Macroalgae metabolites have been found to enhance growth, boost immunity, reduce microbial load, and improve meat quality. However, it is essential to note that macroalgae are primarily used as fortifiers in basal animal feed rather than as a whole feed source due to their essential amino acid content being considerably lower than that of traditional ingredients such as animal and soybean protein, fishmeal, and fish oil. The composition of macroalgae metabolites can vary depending on factors such as species, geographic location, season, external conditions (pH, water temperature, sunlight intensity), and nutrient concentration in the water. This variability provides ample opportunities to enhance feeding techniques by identifying ingredients with beneficial characteristics such as high nutritional profiles (amino acids, fatty acids, polysaccharides, vitamins, and minerals), digestibility, environmental and consumer safety, low production costs, year-round availability, and suitability as alternatives to fishmeal, animal protein, antibiotics, and immunostimulants.
  • 546
  • 01 Nov 2023
Topic Review
Utilization of Fossil Shell Flour in Beef Production
Population growth in many countries results in increased demand for livestock production and quality products. However, beef production represents a complex global sustainability challenge, including meeting the increasing demand and the need to respond to climate change and/or greenhouse gas emissions. Several feed resources and techniques have been used but have some constraints that limit their efficient utilization which include being product-specific, not universally applicable, and sometimes compromising the quality of meat. This evokes a need for novel techniques that will provide sustainable beef production and mitigate the carbon footprint of beef while not compromising beef quality. Fossil shell flour (FSF) is a natural additive with the potential to supplement traditional crops in beef cattle rations in response to this complex global challenge as it is cheap, readily available, and eco-friendly. 
  • 534
  • 01 Feb 2024
Topic Review
Mainstream Method of Managing Menopause
Menopause is a period during which women undergo dramatic hormonal changes. These changes lead to physical and mental discomfort, are greatly afflictive, and critically affect women’s lives. 
  • 533
  • 17 Nov 2022
Topic Review
Reducing Food Waste
Food waste is a serious global problem. Efforts to reduce food waste are closely linked to the concepts of circular economy and sustainability.
  • 532
  • 28 Feb 2024
Topic Review
Plant-Based Dairy Alternatives as Healthy and Sustainable Diet
Plant-based foods are increasing in popularity as more and more people are concerned about personal and planetary health. The consumption of plant-based dairy alternatives (PBDAs) has assumed a more significant dietary role in populations shifting to more sustainable eating habits. Plant-based drinks (PBDs) made from soya and other legumes have ample protein levels. PBDs that are appropriately fortified have adequate levels of important vitamins and minerals comparable to dairy milk. 
  • 529
  • 27 Oct 2023
Topic Review
Nutraceutical Properties of Syringic Acid in Civilization Diseases
Civilization diseases account for a worldwide health issue. They result from daily behavioral, environmental, and genetic factors. One of the most significant opportunities to prevent and alleviate the occurrence of these diseases is a diet rich in antioxidants like polyphenols. Providing bioactive compounds may exert a favorable effect on preventing the risk of civilization diseases. The prominent groups of bioactive compounds are phenolic acids, which belong to polyphenols that are widely distributed in plants. Phenolic acids are found in fruits, vegetables, whole grain products, and beverages such as green and black tea and coffee. One crucial example of phenolic acids is syringic acid (SA).
  • 528
  • 27 Feb 2024
Topic Review
Sorbets as Functional Food Products
Functional foods and beverages are becoming one of the leading food products on the global market today. This is predominately due to the consumer, industry and research-related interests in the use of food-derived products for the management of several chronic conditions. The diversity of available functional food products also provides an opportunity for the use of fruit-based sorbets as a carrier of functional ingredients. 
  • 525
  • 09 Nov 2023
Topic Review
Health-Promoting Compounds in Wine and Wine-Related Products
Health-promoting compounds in wine and wine-related products are important due to their potential benefits to human health. In contemporary food and beverage industry research, scientific investigations focus on identifying health-promoting compounds inherent in plants or derived materials. Most of these compounds belong to the polyphenol family, encompassing flavonoids and non-flavonoids. Additionally, carotenoids, antioxidants, and essential vitamins and minerals offer discernible health benefits upon consumption.
  • 519
  • 12 Dec 2023
Topic Review
Innovative Treatment against Polycystic Kidney Disease
Polycystic kidney disease (PKD) is the most common genetic form of chronic kidney disease (CKD), and it involves the development of multiple kidney cysts.
  • 511
  • 19 Feb 2024
Topic Review
Bioactive Compounds of Portuguese Fruits
The European Union has established two designations, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI), to guarantee the authenticity of products with valued specificities associated with the regions where they are produced. The valorization of these products, particularly fruits, not only preserves their natural origins but also promotes the cultivalion of specific regional fruit varieties. This contributes to the preservation of biodiversity and the development of innovative bio-based products in the regions of production. Substantial efforts have been made to characterize PDO and PGI fruits, particularly in relation to the presence of bioactive compounds with antioxidant and antimicrobial properties. 
  • 508
  • 20 Nov 2023
Topic Review
Association of m6A and ncRNAs with Liver Diseases
Noncoding RNAs (ncRNAs), including circular RNAs (circRNAs) and N6-methyladenosine (m6A), have been shown to play a critical role in the development of various diseases including obesity and metabolic disorder-associated fatty liver disease (MAFLD). Obesity is a chronic disease caused by excessive fat accumulation in the body, which has recently become more prevalent and is the foremost risk factor for MAFLD. Causes of obesity may involve the interaction of genetic, behavioral, and social factors. m6A RNA methylation might add a novel inspiration for understanding the development of obesity and MAFLD with post-transcriptional regulation of gene expression. In particular, circRNAs, microRNAs (miRNAs), and m6A might be implicated in the progression of MAFLD. Interestingly, m6A modification can modulate the translation, degradation, and other functions of ncRNAs. miRNAs/circRNAs can also modulate m6A modifications by affecting writers, erasers, and readers. In turn, ncRNAs could modulate the expression of m6A regulators in different ways. However, there is limited evidence on how these ncRNAs and m6A interact to affect the promotion of liver diseases. It seems that m6A can occur in DNA, RNA, and proteins that may be associated with several biological properties. 
  • 506
  • 20 Feb 2024
Topic Review
Protein Hydrolysates from Fishery Processing By-Products
Fish processing by-products such as frames, trimmings, and viscera of commercial fish species are rich in proteins. Thus, they could potentially be an economical source of proteins that may be used to obtain bioactive peptides and functional protein hydrolysates for the food and nutraceutical industries. The structure, composition, and biological activities of peptides and hydrolysates depend on the freshness and the actual composition of the material. Peptides isolated from fishery by-products showed antioxidant activity. Changes in hydrolysis parameters changed the sequence and properties of the peptides and determined their physiological functions. The optimization of the value of such peptides and the production costs must be considered for each particular source of marine by-products and for their specific food applications. 
  • 505
  • 20 Feb 2024
Topic Review
Berries vs. Disease
Secondary metabolites and phytochemicals in plant-based diets are known to possess properties that inhibit the development of several diseases including a variety of cancers of the aerodigestive tract. Berries are currently of high interest to researchers due to their high dietary source of phytochemicals. Black raspberries (BRB), Rubus occidentalis, are of special interest due to their rich and diverse composition of phytochemicals. 
  • 504
  • 30 Jan 2024
Topic Review
Functional Foods and Beverages with Promising Gut-Health-Related Outcomes
The notion of food as medicine can be traced back thousands of years, when the use of plants, herbs, and foods to treat disease and restore health was commonplace. Today, it is well understood that diet interacts with human physiology and health. Healthy dietary patterns that favour plant-based foods have been shown to offset the risk of chronic disease. Furthermore, components of plant-based diets have been shown to influence human physiology via effects on the gut microbiome. The innovation opportunity to design functional foods to support a resilient gut microbiota with a view to safeguarding against wider pathologies associated with gut dysbiosis extends the concept of functional foods into a new sphere. Bioactive food ingredients, through their interactions with the gut microbiota, may contribute to microbiota resilience, thus supporting the body’s adaptive capacity.
  • 500
  • 19 Mar 2024
Topic Review
Potential Inducing Factors of Lipid Oxidation
With increasing environmental awareness and consumer demand for high-quality food products, industries are strongly required for technical innovations. The use of various emerging techniques in food processing indeed brings many economic and environmental benefits compared to conventional processes. However, lipid oxidation induced by some “innovative” processes is often “an inconvenient truth”, which is scarcely mentioned in most studies but should not be ignored for the further improvement and optimization of existing processes. Lipid oxidation poses a risk to consumer health, as a result of the possible ingestion of secondary oxidation products. 
  • 494
  • 21 Dec 2023
  • Page
  • of
  • 47
Featured Entry Collections
>>

Featured Books

>>
Encyclopedia of COVID-19
Encyclopedia of Engineering
Encyclopedia of Social Sciences
Encyclopedia of Digital Society, Industry 5.0 and Smart City
Academic Video Service
Feedback