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Topic Review
Gluten-Free Bread and Bakery Products Technology
Gluten intolerance is becoming more common in the population, and patients with this intolerance must follow a gluten-free diet. Bread and other bakery products are staple foods and pose a problem in a gluten-free diet due to their short shelf life and the need to replace gluten. Naturally gluten-free cereals and pseudocereals, but also milled legumes, seeds and nuts, are being increasingly used for the preparation of gluten-free baked goods.
  • 2.5K
  • 25 Feb 2022
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
Metabolites of Apple
Apples represent a greater proportion of the worldwide fruit supply, due to their availability on the market and to the high number of existing cultivar varieties and apple-based products (fresh fruit, fruit juice, cider and crushed apples). Several studies on apple fruit metabolites are available, with most of them focusing on their healthy properties’ evaluation. In general, the metabolic profile of apple fruits strongly correlates with most of their peculiar characteristics, such as taste, flavor and color. At the same time, many bioactive molecules could be identified as markers of a specific apple variety. Therefore, a complete description of the analytical protocols commonly used for apple metabolites’ characterization and quantification could be useful for researchers involved in the identification of new phytochemical compounds from different apple varieties.
  • 2.5K
  • 07 Jul 2021
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
Biomedical Effects of Garlic
Garlic is a perennial plant of the amaryllis family that produces strong-smelling pungent bulbs from a strong tall stem of 25–70 cm and can be grown in mild climates. Garlic is commonly used as a spice in cooking and and in herbal medicine.
  • 2.5K
  • 03 Nov 2021
Topic Review
Components of Silkworm Pupae
Silkworm pupae are insects that are beneficial to human health, not only for their high nutritional value but, more importantly, for the variety of pharmacological functions they can perform when consumed.
  • 2.5K
  • 10 Jun 2022
Topic Review
Novel Foods in Madagascar
In Madagascar, the percentage of stunted children under 5 is extremely high. Furthermore, the COVID-19 pandemic is expected to increase the risk of all forms of malnutrition, especially in low-income countries, including Madagascar, with serious intergenerational repercussions.  Efforts to promote native, traditional foods as Moringa oleifera, an indigenous plant in Asia and Africa including Madagascar, rich in protein and micronutrients, as well as edible insects, alternative sustainable source of protein, lipids, iron, and zinc, would provide not only nutritional but also cultural and economic benefits. The potential synergies between food traditions and agroecology have the potential to impact health addressing larger issues of sustainability and food security.
  • 2.5K
  • 25 May 2021
Topic Review
Baijiu
Baijiu is a type of distilled liquors and is made from grain fermentation induced by Daqu, Xiaoqu and Fuqu as possible sacchariferous agents through solid saccharification, fermentation, distillation in barrels (named Zengtong), long-time storage in porcelain jars and blending processes.
  • 2.5K
  • 20 Apr 2021
Topic Review
Egg Protein
Egg protein is a remarkably abundant source of protein, with an amino acid score of 100 and the highest net protein utilization rate. However, there have been relatively fewer studies investigating the health benefits of egg protein. The available information regarding the health benefits of egg proteins based on human studies has been summarized. In particular, studies conducted on the characteristics of egg whites, as they are high in pure protein, have reported their various health functions, such as increases in muscle mass and strength enhancement, lowering of cholesterol, and visceral fat reduction. 
  • 2.5K
  • 10 Aug 2022
Topic Review
Technologies for Seaweed Polysaccharides Extraction
Algal metabolites possess nutritional properties, but they also exhibit antioxidant, antimicrobial, and antiviral activities, which allow them to be involved in several pharmaceutical applications. Seaweeds have been incorporated since ancient times into diets as a whole food. With the isolation of particular seaweed compounds, it would be possible to develop new types of food with therapeutically properties. Polysaccharides make up the majority of seaweed biomass, which has triggered an increase in interest in using seaweed for commercial purposes, particularly in the production of agar, carrageenan, and alginate. The bio-properties of polysaccharides are strictly dependent to their chemical characteristics and structure, which varies depending on the species, their life cycles, and other biotic and abiotic factors. 
  • 2.5K
  • 06 Sep 2022
Topic Review
Polyphenols in Wine Authenticity
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. However, polyphenols are effectively employed in authenticity studies. Provision of authentic wines to the market has always been a prerequisite meaning that the declarations on the wine label should mirror the composition and provenance of this intriguing product. Nonetheless, multiple cases of intentional or unintentional wine mislabeling have been recorded alarming wine consumers who demand for strict controls safeguarding wine authenticity. The emergence of novel platforms employing instrumentation of exceptional selectivity and sensitivity along with the use of advanced chemometrics such as NMR (nuclear magnetic resonance)- and MS (mass spectrometry)-based metabolomics is considered as a powerful asset towards wine authentication.
  • 2.5K
  • 27 Oct 2020
Topic Review
Polyphenol-Rich Dry Common Beans and Their Health Benefits
Polyphenols are plant metabolites with potent anti-oxidant properties, which help to reduce the effects of oxidative stress-induced dreaded diseases. The evidence demonstrated that dietary polyphenols are of emerging increasing scientific interest due to their role in the prevention of degenerative diseases in humans. Possible health beneficial effects of polyphenols are based on the human consumption and their bioavailability. Common beans (Phaseolus vulgaris L.) are a greater source of polyphenolic compounds with numerous health promoting properties. Polyphenol-rich dry common beans have potential effects on human health, and possess anti-oxidant, anti-diabetic, anti-obesity, anti-inflammatory and anti-mutagenic and anti-carcinogenic properties.
  • 2.4K
  • 07 Oct 2023
Topic Review
Mycotoxin
Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic, teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs causes diseases worldwide. The major classes of mycotoxins that are of the greatest agroeconomic importance are aflatoxins, ochratoxins, fumonisins, trichothecenes, emerging Fusarium mycotoxins, enniatins, ergot alkaloids, Alternaria toxins, and patulin.
  • 2.4K
  • 14 May 2022
Topic Review
Classification of Wine Phenolic Compounds
Phenolic compounds are secondary metabolites present in grapes and wine that can be formed and transformed during the winemaking process. Phenolics can be classified as flavonoids (e.g., anthocyanins, flavan-3-ols, flavonols) and non-flavonoids (e.g., phenolic acids, stilbenes).
  • 2.4K
  • 12 Apr 2021
Topic Review
Truffles
Truffle is a gourmet food used in the haute cuisine world for its valued and pleasant aroma. In scientific jargon truffle is an ascomyceteous fungus belonging to the Tuberaceae family of the Pezizales order. Truffles are underground edible fungi that grow symbiotically with plant roots. They have been globally considered as one of the most expensive foods because of their rarity, unique aroma and high nutritional value as antioxidant, anti-inflammatory, antiviral, hepatoprotective, anti-mutagenic, antituberculoid immunomodulatory, antitumor, antimicrobial, and aphrodisiac. The unique flavor and fragrance of truffles is one of the main reasons to get worldwide attraction as a food product. Truffles possess significant variability in their aroma profiles from species to species. In general, sulfur compounds such as dimethyl sulfide (DMS) and dimethyl disulfide (DMDS), 1-octen-3-ol, and 2-methyl-1-propanol have been identified in most truffle species.
  • 2.4K
  • 30 Sep 2021
Topic Review
Chinese Wine Industry
After more than 40 years of development, China’s wine regulatory system has been constantly improved, from half-base wine standards to pure-juice fermented wine standards, and then to the establishment of a relatively complete and mature industry-standard system with product and manufacturing standards as the core and other relevant industry standards as accessories. This advancement supports that the Chinese wine industry has emerged from New World wine countries. Nowadays, according to statistics from the International Organization of Vine and Wine, China is one of the top grape producers, wine consumers, and importers globally.
  • 2.4K
  • 20 May 2022
Topic Review
Long-Term Space Nutrition
Nutrition has many important functions in space travel, from providing enough nutrients and meeting the metabolic needs of a healthy body to enhancing an individual’s emotional well-being. Nutrition also plays a key role in offsetting many negative effects of space travel, such as radiation exposure, immune deficiency, oxidative stress, and bone and muscle loss.
  • 2.4K
  • 30 Jan 2022
Topic Review
Nutrition of Indian Millets
Millets are termed as “yesterday’s coarse grains and today’s nutri-cereals.” Millets are considered to be “future crops” as they are resistant to most of the pests and diseases and adapt well to the harsh environment of the arid and semi-arid regions of Asia and Africa. 
  • 2.4K
  • 28 Feb 2022
Topic Review
Application of Edible Coating on Fruits
In the postharvest preservation stage, fruits undergo various technical treatments for maintaining their quality. A recently adopted technology is the application of edible coatings, which can be applied to a diverse range of fruits to regulate the exchange of moisture and gases between the fruit and its environment.
  • 2.3K
  • 13 Mar 2023
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