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
Nonalcoholic Fatty Liver Disease and Its Treatment
Non-alcoholic fatty liver disease, commonly abbreviated to NAFLD, is a pervasive ailment within the digestive system, exhibiting a rising prevalence, and impacting individuals at increasingly younger ages. Studies have shown that synbiotics, which regulate intestinal microecology, can positively impact glucolipid metabolism, and improve NAFLD-related indicators. Sonchus brachyotus DC., a Chinese herb, exhibits hepatoprotective and potent antioxidant properties, suggesting its potential therapeutic use in NAFLD. Our preclinical animal model investigation suggests that the synergy between Sonchus brachyotus DC. extracts and synbiotics is significantly more effective in preventing and treating NAFLD, compared to the isolated use of either component. As a result, this combination holds the potential to introduce a fresh and encouraging therapeutic approach to addressing NAFLD.
  • 490
  • 13 Oct 2023
Topic Review
Cyclodextrins in Food Storage and Safety Indicators
Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, β-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. 
  • 484
  • 10 Nov 2023
Topic Review
Unraveling Microbial Roles in Biofortified Common Bean
Microorganisms play a fundamental role in sustainable agriculture, and their importance in common bean (Phaseolus vulgaris) cultivation cannot be underestimated. 
  • 482
  • 07 Feb 2024
Topic Review
Influence of Vinification Strategies on Wine Polyphenolic Profile
Polyphenols are a diverse group of compounds possessing various health-promoting properties that are of utmost importance for many wine sensory attributes. Apart from genetic and environmental parameters, the implementation of specific oenological practices as well as the subsequent storage conditions deeply affect the content and nature of the polyphenols present in wine.
  • 479
  • 07 Oct 2023
Topic Review
Anticancer Properties of Polyphenols
Polyphenols have attracted attention for their anti-inflammatory, antidiabetic, and anticancer properties. Due to the antioxidant and anti-inflammatory potential of these molecules, they are also proposed as a potential therapeutic tool to prevent complications of cancer and decrease the secondary effects of conventional chemotherapeutic drugs.
  • 472
  • 09 Aug 2023
Topic Review
Biocontrol of L. monocytogenes in Meat Products
Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a group of human illnesses that appear more frequently in countries with better-developed food supply systems. Meat and meat products, especially the ready-to-eat (RTE) ones, have been reported as being a major food vehicle for L. monocytogenes transmission to humans. The cause of this phenomenon is mainly attributed to the contamination during processing or post-processing steps, such as slicing and packaging, followed by the growth of the pathogen during storage to numbers that endanger the consumers’ health.  In the attempt to satisfy the consumers’ demand with respect to both healthy and safe foods, studies have focused on biocontrol methods, including bacteriophages, antagonistic microbial interactions, and plant- or microbe-derived substances having antilisterial activity.
  • 461
  • 08 Mar 2024
Topic Review
Added-Value Compounds for Food Industry
In an increasingly resource-constrained era, using waste and by-products from grain processing has a wide appeal. This is due to the nutritive value and economic aspects of this process and due to its compatibility with the trend towards more sustainable food systems.
  • 454
  • 17 Oct 2023
Topic Review
Modulation of Food Allergies Using Phenolic Compounds
Food allergies are becoming ever more prevalent around the world. This pathology is characterized by the breakdown of oral tolerance to ingested food allergens, resulting in allergic reactions in subsequent exposures. Due to the possible severity of the symptoms associated with this pathology, new approaches to prevent it and reduce associated symptoms are of utmost importance. Some phenolic compounds have been pointed to with the ability to modulate food allergies and possibly reduce their symptoms. These compounds can modulate food allergies through many different mechanisms, such as altering the bioaccessibility and bioavailability of potentially immunogenic peptides, by modulating the human immune system and by modulating the composition of the human microbiome that resides in the oral cavity and the gastrointestinal tract.
  • 423
  • 20 Feb 2024
Topic Review
Small Angle Neutron Scattering on Nanostructured Polysaccharide Materials
Polysaccharide materials and biomaterials gain the focus of intense research owing to their great versatility in chemical structures and modification possibilities, as well as their biocompatibility, degradability, and sustainability features.
  • 423
  • 28 Feb 2024
Topic Review
Biological Potential of Nutraceuticals to Preventing Noncommunicable Diseases
Food plays a fundamental role in the maintenance of health. Particularly, the lack of a good diet leads to the development of several noncommunicable diseases (NCDs), such as cardio-metabolic dysfunction, overweight, obesity, diabetes, cancer, diabetes, etc. It is important to acquire information about natural food sources and food supplements, as they are a source of beneficial nutrients that sustain health.
  • 412
  • 07 Sep 2023
Topic Review
In Vitro Evidence for Management of Obesity Disease
The incidence of obesity has increased dramatically worldwide, reaching a dangerous pandemic spread. This condition has serious public health implications as it significantly increases the risk of chronic diseases such as type 2 diabetes, fatty liver, hypertension, heart attack, and stroke. The treatment of obesity is therefore the greatest health challenge of our time. Conventional therapeutic treatment of obesity is based on the use of various synthetic molecules belonging to the class of appetite suppressants, lipase inhibitors, hormones, metabolic regulators, and inhibitors of intestinal peptide receptors. The long-term use of these molecules is generally limited by various side effects and tolerance. 
  • 380
  • 07 Nov 2023
Topic Review
Bioactive Antimicrobial Peptides from Food Proteins
Bioactive peptides (BAPs) derived from food proteins have been extensively studied for their health benefits, majorly exploring their potential use as nutraceuticals and functional food components. These peptides possess a range of beneficial properties, including antihypertensive, antioxidant, immunomodulatory, and antibacterial activities, and are naturally present within dietary protein sequences. To release food-grade antimicrobial peptides (AMPs), enzymatic protein hydrolysis or microbial fermentation, such as with lactic acid bacteria (LAB), can be employed. The activity of AMPs is influenced by various structural characteristics, including the amino acid composition, three-dimensional conformation, liquid charge, putative domains, and resulting hydrophobicity. BAPs can regulate gut microbiota by promoting the growth of beneficial bacteria or by directly inhibiting pathogenic microorganisms. LAB-promoted hydrolysis of dietary proteins occurs naturally in both the matrix and the gastrointestinal tract. However, several obstacles must be overcome before BAPs can replace antimicrobials in food production. These include the high manufacturing costs of current technologies, limited in vivo and matrix data, and the difficulties associated with standardization and commercial-scale production.
  • 331
  • 06 Mar 2025
Biography
Tuğba Kök Taş
Dr. Tuğba Kök Taş is an Professor at Süleyman Demirel University, specializing in functional food products, food microbiology, and fermentation technology. She has an extensive academic and research background in probiotic and postbiotic formulations, dairy fermentation processes, and microbial interactions in food systems. Her work significantly contributes to the understanding of how ferme
  • 243
  • 19 Mar 2025
Topic Review Peer Reviewed
Geographical Indication Labels for Food Products: A Literature Review
Geographical Indication labels are an increasingly popular alternative among producers and governments seeking to protect the products and producers of their countries. This trend has grown due to the opening of markets and consumers’ increasing desire to know the origin of the products they purchase. A bibliographic review was conducted, including studies on the feasibility of applying quality labels, the associated challenges, and examples. This review identifies the processes involved in obtaining Designation of Origin and presents a positive perspective on their application. It was concluded that obtaining a differentiated quality label can improve production and quality of life, provided that it is the result of an evaluation of the area’s context and the main actors in production chains.
  • 90
  • 13 Aug 2025
  • 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