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Topic Review
Halāl Salami
The quality assessment and authentication of ḥalāl products are issues raising a growing interest in European Community Countries (France, Sweden, Germany, Greece, Spain, Italy), in Switzerland, in Russia and other countries in the world (Asia, the UK, South and North America). Considering that top producers of ḥalāl products (including meat) are countries where Muslims are a minority, future research should take into consideration ḥalāl standards, immigration and integration of qualified Muslim workers.
  • 2.9K
  • 16 Aug 2020
Topic Review
Harvesting and Processing Techniques on Black Tea Quality
Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as among other well-renowned crops. The quality of black tea depends on plucking (method, standard, season, and intervals), withering and rolling (time and temperature), fermentation (time, temperature, and RH), drying (temperature and method), and storage conditions, which have a high influence on the final quality of black tea. At the rolling stage, the oxidation process is initiated and ends at the early drying stage until the enzymes that transform tea polyphenols into thearubigins (TRs) and theaflavins (TFs) are denatured by heat. By increasing fermentation time, TRs increased, and TF decreased. Each is liable for black tea’s brightness, taste, and color. 
  • 2.9K
  • 29 Dec 2023
Topic Review
Avocado-Derived Biomass
The avocado (Persea americana Mill.) is a tree native to Mexico and Guatemala, and currently it is cultivated in more than 70 countries. Avocado consumption, fresh or in the form of processed products, is growing everywhere and it has caused a large number of countries to invest heavily in avocado production. The industrialization of avocado gives as a result a huge amount of waste: peel, stone, tree pruning, and oil extraction wastes. Although the industrial application of these biomasses is still limited, numerous studies suggest that they can serve as raw materials to obtain bioenergy and different types of bioproducts. To take full advantage of them, it would particularly interesting to develop biorefinery models.
  • 2.9K
  • 27 Dec 2020
Topic Review
Thermal Denaturation of Milk Whey Proteins: Rapid Quantification
Heat treatment of milk signifies a certain degree of protein denaturation, which modifies the functional properties of dairy products. Traditional methods for detecting and quantifying the denaturation of whey proteins are slow, complex and require sample preparation and qualified staff. The world’s current trend is to develop rapid, real-time analytical methods that do not destroy the sample and can be applied on/in-line during processing.
  • 2.9K
  • 03 Aug 2022
Topic Review
Non-Thermal Food Processing and Preservation
Non-thermal food processing refers to methods where the food materials receive microbiological inactivation without the direct application of heat. Such technologies, largely combined with hurdle technology to replace those conventional thermal food processing ones, are increasingly viewed as either emerging, novel, or new food processing methods. Such novel technologies have included pulsed electric fields (PEF), high-pressure processing (HPP), ozone treatment, pulsed light, non-thermal plasma/cold plasma (NTP), and ultrasound technology. The technologies can be grouped into two major groups: physical processes (pulse electric field, high-pressure processing, ultraviolet radiation, pulsed light, ultrasound, and ionizing radiation) and chemical processes (ozone treatment, and cold plasma).
  • 2.8K
  • 23 Jun 2021
Topic Review
LC-MS Methods for Mycotoxins Detection in Food Products
Mycotoxins are a group of natural compounds produced under a wide range of climatic conditions by filamentous fungi mainly belonging to Aspergillus, Penicillium, Fusarium, Claviceps and Alternaria species. These toxins can contaminate various agricultural commodities (cereals, dried fruits, nuts, spices and coffee being the most frequently contaminated ones) either before harvest or under postharvest conditions, thus posing a risk to human and animal health due to their toxic effects.
  • 2.8K
  • 15 Jun 2022
Topic Review
Apple By-Product Valorisation
About 30% of the total production of apples is processed, being juice and cider the main resulting products. Regarding this procedure, a large quantity of apple by-product is generated, which tends to be undervalued, and commonly remains underutilised, landfilled, or incinerated. However, apple by-product is a proven source of bioactive compounds, namely dietary fibre, fatty acids, triterpenes, or polyphenols. Therefore, the application of green technologies should be considered in order to improve the functionality of apple by-product while promoting its use as the raw material of a novel product line. 
  • 2.8K
  • 03 Nov 2022
Topic Review
Lactose
Lactose is the principal sugar of mammal milk, with a few exceptions (e.g., sea lions and walruses), and is the source of nourishment for newborns. As a sugar, it has a major role as a source of energy, providing 4 kcal/g, and also having a low glycemic index.
  • 2.8K
  • 23 May 2022
Topic Review
Stingless Bee-Collected Pollen
Stingless Bee-collected pollen is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot. This review provides knowledge on stingless bee collected pollen, its nutrient and microbes for application in the food and pharmaceutical industries 
  • 2.8K
  • 12 Apr 2021
Topic Review
Bacillus coagulans in Food Industry
Probiotic microorganisms are generally considered to beneficially affect host health when used in adequate amounts. Although generally used in dairy products, they are also widely used in various commercial food products such as fermented meats, cereals, baby foods, fruit juices, and ice creams. Among lactic acid bacteria, Lactobacillus and Bifidobacterium are the most commonly used bacteria in probiotic foods, but they are not resistant to heat treatment. Probiotic food diversity is expected to be greater with the use of probiotics, which are resistant to heat treatment and gastrointestinal system conditions. Bacillus coagulans (B. coagulans) has recently attracted the attention of researchers and food manufacturers, as it exhibits characteristics of both the Bacillus and Lactobacillus genera. B. coagulans is a spore-forming bacterium which is resistant to high temperatures with its probiotic activity.
  • 2.8K
  • 04 Jul 2021
Topic Review
Emblica officinalis for the Treatment of Hyperlipidemia
The ayurvedic herb Emblica officinalis (E. officinalis) is a gift to mankind to acquire a healthy lifestyle. It has great therapeutic and nutritional importance. Emblica officinalis, also known as Indian gooseberry or Amla, is a member of the Euphorbiaceae family. Amla is beneficial for treating illnesses in all its forms. The most crucial component is a fruit, which is also the most common. It is used frequently in Indian medicine as a restorative, diuretic, liver tonic, refrigerant, stomachic, laxative, antipyretic, hair tonic, ulcer preventive, and for the common cold and fever. Hyperlipidemia is also known as high cholesterol or an increase in one or more lipid-containing blood proteins. Various phytocompounds, including polyphenols, vitamins, amino acids, fixed oils, and flavonoids, are present in the various parts of E. officinalis. E. officinalis has been linked to a variety of pharmacological effects in earlier studies, including hepatoprotective, immunomodulatory, antimicrobial, radioprotective, and hyperlipidemic effects.
  • 2.8K
  • 10 Feb 2023
Topic Review
Ultraviolet Light
Ultraviolet (UV) light is a dry and biologically inert process that decreases the microorganism count by around 99.9% with minimum heating of the packing material. Between the UV lamp and the area to be disinfected, there should be no obstruction. Since dirt absorbs radiation and thereby protects bacteria, the effectiveness of this application is therefore dependent on the sanitation of the material surfaces.
  • 2.7K
  • 10 Aug 2021
Topic Review
Proteins/Enzymes from Animal Sources
Animal proteins are good sources of protein for human, due to the composition of necessary amino acids. The quality of food depends significantly on the properties of protein inside, especially the gelation, transportation, and antimicrobial properties. Interestingly, various kinds of molecules co-exist with proteins in foodstuff, and the interactions between these can significantly affect the food quality.
  • 2.7K
  • 29 Sep 2021
Topic Review
Beneficial health properties of common natural phenolic acids
Phenolic acids comprise a group of natural compounds that are present in a wide range of herbs and other species of the plant kingdom. This work focuses on the most common natural occurring phenolic acids (caffeic, carnosic, ferulic, gallic, p-coumaric, rosmarinic, vanillic) and gives a summary of their recently reported health related effects that mainly link to their antioxidant properties. A number of in vitro and in vivo animal studies has been screened by the authors who report on most important research findings on each individual phenolic acid (or natural mixtures of them) while also formulating a number of conclusions and recommendations for future work in this scientific field.
  • 2.7K
  • 24 Oct 2020
Topic Review
Mixture Designs of Experiments
The experimental designs for mixtures are a subclass of experimental designs useful for studying the effects of ingredients/components in formulations. 
  • 2.7K
  • 04 Jun 2021
Topic Review
Fermented Soybean-Derived Cheonggukjang Physiological Activities
Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has recently emerged as a functional food that improves blood circulation and intestinal regulation. Considering that excessive consumption of refined salt is associated with increased incidence of gastric cancer, high blood pressure, and stroke in Koreans, consuming CGJ may be desirable, as it can be made without salt, unlike other pastes. Soybeans in CGJ are fermented by Bacillus strains (B. subtilis or B. licheniformis), Lactobacillus spp., Leuconostoc spp., and Enterococcus faecium, which weaken the activity of putrefactive bacteria in the intestines, act as antibacterial agents against pathogens, and facilitate the excretion of harmful substances. 
  • 2.7K
  • 03 Jun 2021
Topic Review
Food Informatics
Food Informatics is the collection, preparation, analysis, and smart use of data from agriculture, the food supply chain, food processing, retail, and smart (consumer) health for knowledge extraction to conduct an intelligent analysis and reveal optimizations to be applied to food production, food consumption, for food security, and the end of life of food products.
  • 2.7K
  • 10 Dec 2021
Topic Review
Rapid Solid-Liquid Dynamic Extraction (RSLDE)
Rapid solid-liquid dynamic extraction (RSLDE), performed using the Naviglio extractor, compared to traditional applications, is a technique that is able to reduce extraction times, generally leads to higher yields, does not require heating of the system, allows one to extract the active ingredients, and avoids their degradation. This technique is based on a new solid-liquid extraction principle named Naviglio’s principle: "By using a suitable solvent, the generating of a negative gradient pressure between the outlet and the inlet of a solid matrix containing some extractable material, followed by a sudden restoration of the initial equilibrium conditions, induces the forced extraction of substances not chemically bonded to the principal structure of which the solid is formed".
  • 2.7K
  • 25 Jun 2021
Topic Review
Nitrate-Rich Diet Therapy
Beetroot is a remarkable vegetable, as its rich nitrate and bioactive compound contents ameliorate cardiovascular and metabolic functions by boosting nitric oxide synthesis and regulating gene expressions or modulating proteins and enzyme activities involved in these cellular processes. Dietary nitrate provides a physiological substrate for nitric oxide production, which promotes vasodilatation, increases blood flow and lowers blood pressure. 
  • 2.7K
  • 11 Oct 2021
Topic Review
Coffee Chlorogenic Acids Incorporation
The main CGA in coffee is 5-O-caffeoylquinic acid (5-CQA). Coffee extracts are currently the most widely used source to enhance the antioxidant activity of foods. Due to the solubility of CGAs, their extraction is mainly performed with organic solvents. CGAs have been associated with health benefits, such as antioxidant, antiviral, antibacterial, anticancer, and anti-inflammatory activity, and others that reduce the risk of cardiovascular diseases, type 2 diabetes, and Alzheimer’s disease.
  • 2.7K
  • 27 Jun 2022
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