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Topic Review
Structural Changes in Albumen Quality during Storage Period
The egg storage environment influences the nutritional and functional properties of albumen. Changes in albumen quality during storage are characterized by various physical and chemical reactions that are affected by either an increase or a decrease in storage time and temperature. Changes in albumen structure indicate a decline in albumen quality during storage. Albumen traits, such as Haugh unit value (HU) value, albumen pH, and thick albumen height, are often used as indicators of albumen quality during storage and are influenced by storage conditions in a time- and temperature-dependent manner. These traits would invariably influence the albumen’s functional, rheological, and biological properties.
  • 3.2K
  • 08 Apr 2022
Topic Review
Triticum aestivum L.
Common wheat (Triticum aestivum), one of the world’s most consumed cereal grains, is known for its uses in baking and cooking in addition to its medicinal uses. As this plant’s medical benefits are enormous and scattered, the pharmacological activities were focused, phytochemistry, and the nutritional values of Triticum aestivum. It is a good source of dietary fiber, resistant starch, phenolic acids, alkylresorcinols, lignans, and diverse antioxidant compounds such as carotenoids, tocopherols and tocotrienols. These constituents provide Triticum aestivum with a wide range of pharmacological properties, including anticancer, antimicrobial, antidiabetic, hypolipemic, antioxidant, laxative, and moisturizing effects.
  • 3.2K
  • 05 Jul 2022
Topic Review
Raisins
Raisins are dried grapes consumed worldwide that contain beneficial components for human health. They are rich in fiber and phytochemicals such as phenolic compounds. Despite a 60% sugar content, several studies have reported health-promoting properties for raisins and this review compiles the intervention studies, as well as the cell line and animal model studies carried out to date. It has been demonstrated that raisins possess a low-to-moderate glycemic index, which makes them a healthy snack. They seem to contribute to a better diet quality and may reduce appetite. Their antioxidant capacity has been correlated to the phenolic content and this may be involved in the improvement of cardiovascular health. In addition, raisins maintain a good oral health due to their antibacterial activity, low adherence to teeth and an optimum oral pH. Raisin consumption also seems to be favorable for colon function, although more studies should be done to conclude this benefit. Moreover, gut microbiota could be affected by the prebiotic content of raisins. Cell line and animal model studies show other potential benefits in specific diseases, such as cancer and Alzheimer’s disease. However, deeper research is required and future intervention studies with humans are needed. Overall, incorporating an 80–90 g portion of raisins (half a cup) into the daily diet may be favorable for human health.
  • 3.2K
  • 29 Oct 2020
Topic Review
Nutritional Composition of Flaxseeds
Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials.
  • 3.2K
  • 25 Oct 2022
Topic Review
Composition of Nuts
The possibility that nut intake may defend human health is an interesting point of view and has been investigated worldwide. Consequently, nuts are commonly promoted as healthy. The number of investigations proposing a correlation between nut consumption and a decrease in the risk of key chronic diseases has continued to increase. Nuts are a source of intake of fiber, and dietary fiber is associated with a reduced occurrence of obesity and cardiovascular diseases. Nuts likewise provide minerals and vitamins to the diet and supply phytochemicals that function as antioxidant, anti-inflammatory, and phytoestrogens agents and other protective mechanisms. 
  • 3.2K
  • 13 Mar 2023
Topic Review
Extra Virgin Olive Oil
Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated with Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects and it has to possess a fruity taste. All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulators of the intestinal microbiota, among others. Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.
  • 3.2K
  • 05 Nov 2020
Topic Review
Ice Crystal
Most of the aquatic products are caught from distant seas which make them prone to deterioration and quality losses. One of the main strategies that can be used to increase shelf life and maintain product quality is freezing. During freezing, however, the ice crystals formed may considerably impact the cellular integrity, resulting in loss and degradation of food quality.
  • 3.1K
  • 07 Feb 2021
Topic Review
Polyphenols and omega-3 as nutriceuticals
The adequate combination of the well-recognized individual nutraceutical properties of polyphenols and omega-3 polyunsaturated fatty acids from fish oils (eicosapentaenoic and docosahexaenoic acids), particularlly their single antioxidant and anti-inflammatory properties, may offer a powerful tool for the design of successfully nutritional interventions for the prevention and palliation of a plethora of human diseases, often diet-related, whose etiology and progression are characterized by redox homeostasis disturbances and a low-grade of chronic inflammation. However, the certain mechanisms behind their biological activities, in vivo interaction (both between them and other food compounds), and their optimal doses and consumption are not well-known yet. Therefore, we review here the recent accumulated evidence in both preclinical and clinical trials, of the cooperative action between polyphenols and fish oils as nutraceuticals on human health, focusing on the mechanisms and pathways described and the effects reported. The final objective is to provide useful information for developing effective strategies of personalized nutrition based on the combined used of these bioactive food compounds.
  • 3.1K
  • 11 Jul 2021
Topic Review
Anthocyanins
Anthocyanins are biologically active water-soluble plant pigments that are responsible for blue, purple, and red colors in various plant parts—especially in fruits and blooms. Anthocyanins have attracted attention as natural food colorants to be used in yogurts, juices, marmalades, and bakery products. Numerous studies have also indicated the beneficial health effects of anthocyanins and their metabolites on humans, including free-radical scavenging and antioxidant activity.
  • 3.1K
  • 23 Sep 2020
Topic Review
Applicability of Essential Oils in Food Products
Essential oils (EOs) are extracted from plants and exhibit antimicrobial (antibacterial and antifungal) activity; thus, they are used in food products to prolong the shelf-life of foods by limiting the growth or survival of microorganisms. In vitro studies have shown that EOs are effective against foodborne bacteria, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. The growing interest in essential oils and their constituents as alternatives to synthetic preservatives has been extensively exploited in recent years, along with techniques to facilitate the implementation of their application in the food industry. 
  • 3.1K
  • 20 Oct 2022
Topic Review
Health Benefits of Indigenous Durian
Durian (Durio zibethinus Murr.) is an energy-dense seasonal tropical fruit grown in Southeast Asia. It is one of the most expensive fruits in the region. It has a creamy texture and a sweet-bitter taste. The unique durian flavour is attributable to the presence of fat, sugar, and volatile compounds such as esters and sulphur-containing compounds such as thioacetals, thioesters, and thiolanes, as well as alcohols.
  • 3.1K
  • 06 Jul 2021
Topic Review
Tualang Honey
Tualang honey is a wild polyfloral honey produced by Apis dorsata. This honey is named after one of the tallest tropical rainforest trees, the Koompassia excelsa tree (known locally as the Tualang tree), where bees build their hives. The bees collect nectar from plants in the tropical rain forest in the North-eastern region of Peninsular Malaysia in Kedah.
  • 3.1K
  • 25 Feb 2021
Topic Review
Extraction Methods of Major Phytochemicals
Scientific studies have established a relationship between the consumption of phytochemicals such as carotenoids, polyphenols, isoprenoids, phytosterols, saponins, dietary fibers, polysaccharides, etc., with health benefits such as prevention of diabetes, obesity, cancer, cardiovascular diseases, etc. This has led to the popularization of phytochemicals. Foods containing phytochemicals as a constituent (functional foods) and the concentrated form of phytochemicals (nutraceuticals) are used as a preventive measure or cure for many diseases. The health benefits of these phytochemicals depend on their purity and structural stability. The yield, purity, and structural stability of extracted phytochemicals depend on the matrix in which the phytochemical is present, the method of extraction, the solvent used, the temperature, and the time of extraction.
  • 3.1K
  • 23 Feb 2023
Topic Review
Techniques for Dealcoholization of Wines
To adapt to the trends in wine styles, and the effect of climate change on wine alcohol content, different techniques have been used at the various stages of winemaking, among which the physical dealcoholization techniques, particularly membrane separation (nanofiltration, reverse osmosis, evaporative perstraction, and pervaporation) and thermal distillation (vacuum distillation and spinning cone column), have shown promising results and hence are being used for commercial production.
  • 3.0K
  • 29 Oct 2021
Topic Review
Bambara Groundnut for Food Security
Bambara groundnut is one such imperative and neglected legume crop that contributes positively to improving global food and nutrient safety. As a “complete food”, this crop has recently been treated as a new millennium crop, and furthermore, it is more adjusted to poor soil and climatic conditions than other dominant crops. Bambara groundnut is a repository of vital nutrients that provides carbohydrates, crucial amino acids, proteins, and energy as well as minerals and vitamins to developed and low-income countries where animal proteins are not readily available. 
  • 3.0K
  • 28 May 2021
Topic Review
Diospyros kaki L. (Persimmon)
Persimmon (Diospyros kaki L.) is a member of the Ebenaceae family and is a very popular and important fruit in East Asian countries, being widely produced in China, South Korea, and Japan. The name “persimmon” (Diospyros) originates from the Greek dióspuron, which means “food of Zeus”, while “kaki” comes from the Japanese kaki (柿).
  • 3.0K
  • 08 Oct 2021
Topic Review
Phytochemicals in Daucus carota
Carrots are a multi-nutritional food source. They are an important root vegetable, rich in natural bioactive compounds, which are recognised for their nutraceutical effects and health benefits.
  • 3.0K
  • 07 Jul 2021
Topic Review
Biological Activities of Chlorogenic Acids
The chlorogenic acids (CGAs) are a class of phenolic compounds widely distributed in various plants sources such as fruits, vegetables, coffee beans, tea, apples, and wine. CGAs are esters of quinic acid (QA) and one trans-cinnamic acid residue such as caffeic acid (CA), p-coumaric acid (p-CoA), and ferulic acid (FA), which are known as caffeoylquinic acids (CQAs), p-coumaroylquinic acids (p-CoQAs) and feruloylquinic acid (FQAs).
  • 3.0K
  • 10 Jun 2022
Topic Review
Spirulina and its Health Benefits
Spirulina is a kind of blue-green algae (BGA) that is multicellular, filamentous, and prokaryotic. It is also known as a cyanobacterium. It is classified within the phylum known as blue-green algae. Despite the fact that it includes a high concentration of nutrients, such as proteins, vitamins, minerals, and fatty acids—in particular, the necessary omega-3 fatty acids and omega-6 fatty acids—the percentage of total fat and cholesterol that can be found in these algae is substantially lower when compared to other food sources.
  • 2.9K
  • 20 Sep 2022
Topic Review
Risk of Trigonelline in Coffee and Coffee By-Products
Trigonelline is a bioactive pyridine alkaloid that occurs naturally in high concentrations in coffee (up to 7.2 g/kg) and coffee by-products (up to 62.6 g/kg) such as coffee leaves, flowers, cherry husks or pulp, parchment, silver skin, and spent grounds. In the past, coffee by-products were mostly considered waste and discarded. However, the use of coffee by-products as food has attracted interest because of their economic and nutritional value and the environmental benefits of sustainable resource use. Their authorization as so-called novel foods in the European Union may lead to increased oral exposure of the general population to trigonelline. 
  • 2.9K
  • 21 Apr 2023
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