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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.
  • 2.8K
  • 25 Jan 2024
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.
  • 2.8K
  • 16 Sep 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
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
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.
  • 2.7K
  • 02 Nov 2022
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
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
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
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.
  • 2.7K
  • 21 Nov 2022
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.
  • 2.7K
  • 31 Aug 2023
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. 
  • 2.7K
  • 19 Jul 2022
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
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.
  • 2.6K
  • 18 Oct 2023
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.
  • 2.6K
  • 28 Feb 2022
Topic Review
Chemically Modified Starches as Food Additives
Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various modifications. They improve its functional properties and enable the starch to be widely used in various industries. A modified starch is a natural starch that has been treated in a way that changes one or more of its initial physical and/or chemical properties. Chemical modification consists of the introduction of functional groups into starch molecules, which result in specific changes in the physicochemical and functional properties of starch preparations. The bases of chemical modifications of starch are oxidation, esterification or etherification reactions. In terms of functionality, modified preparations include cross-linked and stabilized starches. These starches have the status of allowed food additives, and their use is strictly regulated by relevant laws. Large-scale scientific research is aimed at developing new methods of starch modification, and the use of innovative technological solutions allows for an increasingly wider use of such preparations.
  • 2.6K
  • 28 Nov 2023
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.
  • 2.6K
  • 01 Feb 2023
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.
  • 2.6K
  • 01 Jul 2021
Topic Review
Nutritional Composition of Ripe Hass Avocado Pulp
Avocados (Persea americana) are a unique fruit that can provide health benefits when included in a healthy diet. As health care moves towards precision health and targeted therapies or preventative medicine, it is critical to understand foods and their dietary components. The nutritional composition and plant physiology of the Hass avocado is strikingly different from other fruits. The ripe fruit is rich in oleic acid, fiber, micronutrients (e.g., folate, vitamin K, copper, pantothenic acid), and various important phytochemicals, such as lutein, zeaxanthin, and phytosterols.
  • 2.6K
  • 17 Jul 2023
Topic Review
Arabinoxylans
The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be found in various grains, such as wheat, barley, or corn.
  • 2.5K
  • 13 Apr 2022
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
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