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
Betaine in Cereal Grains
Betaine is a non-essential nutrient which performs several important physiological functions in organisms. Abundant data exist to suggest that betaine has a potential for prevention of chronic diseases and that its dietary intake may contribute to overall health enhancement. 
  • 2.7K
  • 15 Jul 2021
Topic Review
Pomegranate by-Products
In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products.
  • 2.7K
  • 18 Feb 2021
Topic Review
Hard and Semi-Hard Cheeses Preservation
Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector.
  • 2.7K
  • 14 Oct 2021
Topic Review
Applications of Saponins
Saponins are a diverse group of naturally occurring plant secondary metabolites present in a wide range of foods ranging from grains, pulses, and green leaves to sea creatures. They consist of a hydrophilic sugar moiety linked to a lipophilic aglycone, resulting in an amphiphilic nature and unique functional properties. Their amphiphilic structures enable saponins to exhibit surface-active properties, resulting in stable foams and complexes with various molecules. In the context of food applications, saponins are utilized as natural emulsifiers, foaming agents, and stabilizers. They contribute to texture and stability in food products and have potential health benefits, including cholesterol-lowering and anticancer effects. Saponins possess additional bioactivities that make them valuable in the pharmaceutical industry as anti-inflammatory, antimicrobial, antiviral, and antiparasitic agents to name a few. Saponins can demonstrate cytotoxic activity against cancer cell lines and can also act as adjuvants, enhancing the immune response to vaccines. 
  • 2.6K
  • 11 Sep 2023
Topic Review
Casein Micelles for Bioactives
Caseins and casein micelles are the most prevalent amphiphilic proteins that are widely used to make stabilised emulsions. Caseins can adsorb at the oil–water interface, thus having a high surface activity during homogenisation, processing and storage by preventing coalescence in emulsions under different conditions, such as pH, temperature, structure elasticity and aggregation. Because of these properties, casein is now used to deliver different hydrophobic bioactive in emulsion-based drug delivery systems.
  • 2.6K
  • 16 Sep 2021
Topic Review
Applications of UV-C Light in the Food Industry
A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation.
  • 2.6K
  • 31 Aug 2023
Topic Review
α-Tomatine Extraction from Green Tomatoes
Unripe tomatoes represent an agri-food waste resulting from industrial by-processing products of tomatoes, yielding products with a high content of bioactive compounds with potential nutraceutical properties. The food-matrix biological properties are attributed to the high steroidal glycoalkaloid (SGA) content. Among them, α-tomatine is the main SGA reported in unripe green tomatoes.
  • 2.6K
  • 25 Jan 2024
Topic Review
Fresh-Cut Fruits
Fresh-cut fruits have been in great demand by consumers owing to the convenience of buying them in shopping centers as ready-to-eat products, and various advantages, such as the fact that they are healthy and fresh products.
  • 2.6K
  • 25 Aug 2022
Topic Review
Ratio of Fatty Acids in Different Foods
The biological effects of the ω-3 and ω-6 fatty acids are mediated by their mutual interactions, but it is unclear whether the dietary ratio of omega-3 fatty acids and omega-6 fatty acids is important for human health.
  • 2.6K
  • 21 Nov 2022
Topic Review
Seaweed Phenolics
Seaweed, also referred to as macroalgae, have been studied as potential aquafeed ingredients since the late 1970s but have been implemented as a poultry feed supplement since the 1950s. Seaweed phenolics provide alternative ingredients that are complementary to synthetic additives used in aquaculture, possessing a broad spectrum of bioactive properties such as antimicrobial, antiviral, antifungal, anti-stress, antioxidant, anti-inflammatory, immunostimulant, and appetite stimulation. Also, their antioxidant properties retard lipid oxidation and preserve feed quality improving shelf life. 
  • 2.6K
  • 19 Jul 2022
Topic Review
The Principles and Characteristics of NIR Spectroscopy
Spectroscopy technology is a popular method for quantitative and qualitative analysis in fields such as agricultural products and foods by combining with various chemometric methods. In fact, this is the application basis for spectroscopy and spectral imaging techniques in other fields such as genetics and transgenic monitoring. There has been considerable research using spectroscopy (especially near infrared (NIR) spectroscopy) for the effective identification of agricultural products and foods. The principles and characteristics of NIR spectroscopy and its applications in the detection of transgenic agricultural products and foods are described.
  • 2.6K
  • 03 Mar 2023
Topic Review
Almond, Hazelnut, Pistachio and their Skin
Nuts are dry, single-seeded fruits, with a combination of beneficial compounds that aid in disease prevention and treatment. Nuts’ skins are a good source of antioxidants thanks to the presence of polyphenolic compounds and other phytochemicals that can delay or inhibit lipid oxidation and neutralization of free radicals, contributing to disease prevention and treatments. Almond, hazelnut, pistachio are three very typical and common nuts.
  • 2.6K
  • 02 Nov 2022
Topic Review
Pectin and Gal-3
Galectin-3 is the only chimeric representative of the galectin family. Although galectin-3 has ubiquitous regulatory and physiological effects, there is a great number of pathological environments where galectin-3 cooperatively participates. Pectin is composed of different chemical structures, such as homogalacturonans, rhamnogalacturonans, and side chains.
  • 2.5K
  • 28 Feb 2022
Topic Review
Patagonian Berries
In this review, we focus on five fruit species growing in Patagonia with high potential as a functional food (i.e., maqui, murta, calafate, arrayán, and Chilean strawberry); giving a little background on the fruit quality; and discussing the recent research data available—regarding the particular compound profile, their processing, and clinical assays— of these Patagonian berries.
  • 2.5K
  • 01 Jul 2021
Topic Review
Market, Production and Nutritional Benefits of Lactose-Free Dairy
The lactose-free dairy market is the fastest growing segment in the dairy industry. Many different LF-dairy products made with the aid of lactase enzymes are currently available and provide textural, sensorial, nutritional and health benefits to those that are unable to digest lactose.
  • 2.5K
  • 12 Aug 2022
Topic Review
Bioactive Lipids in Food Applications
Bioactive lipids, such as fat-soluble vitamins, omega-3 fatty acids, conjugated linoleic acids, carotenoids and phytosterols play an important role in boosting human health and wellbeing. These lipophilic substances cannot be synthesized within the human body, and so people must include them in their diet. There is increasing interest in incorporating these bioactive lipids into functional foods designed to produce certain health benefits, such as anti-inflammatory, antioxidant, anticancer and cholesterol-lowering properties. However, many of these lipids have poor compatibility with food matrices and low bioavailability because of their extremely low water solubility. Nanotechnology is a promising technology that can be used to overcome many of these limitations. Different kinds of nanoscale delivery systems have been designed to encapsulate and protect bioactive lipids, thereby facilitating their handling, stability, food matrix compatibility, and bioavailability.
  • 2.5K
  • 27 Mar 2021
Topic Review
Structure and Physicochemical Properties of Konjac Glucomannan
Konjac glucomannan (KGM), can not only be applied as a food additive, which greatly improves the taste and flavor of food and extends the shelf life of food but also occupies an important role in T2DM (Type 2 Diabetes Mellitus). KGM can extend gastric emptying time, increase satiety, and promote liver glycogen synthesis, and also has the potential to improve intestinal flora and the metabolic system through a variety of molecular pathways in order to positively regulate oxidative stress and immune inflammation, and protect the liver and kidneys.
  • 2.5K
  • 01 Feb 2023
Topic Review
Health Benefits of Noni Juice
Noni juice is a globally popular health beverage originating in the tropics. Traditional healers believe the noni plant to be useful in treating a wide range of maladies. Consumers throughout the world have similar perceptions. To better understand the potential health benefits of noni juice, human intervention studies are reviewed and discussed.
  • 2.5K
  • 22 Jul 2021
Topic Review
Grifola Frondosa
Grifola frondosa (G. frondosa) is a Basidiomycetes fungus that belongs to the family of Grifolaceae and the order of Polyporales.
  • 2.5K
  • 09 Feb 2021
Topic Review
Protein in Yogurt
Yogurt is a traditional fermented food that is accepted worldwide for its high palatability and various health values. The milk protein contained in yogurt exhibits different physical and biological properties from those of non-fermented milk protein due to the fermentation and manufacturing processes.
  • 2.5K
  • 18 Oct 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