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Topic Review
Nutritional Value of Fish
Fish are considered highly nutritious products of the aquaculture system due to the presence of well-balanced macronutrients such as proteins, lipids and micronutrients such as vitamins and minerals
  • 20.2K
  • 28 Nov 2022
Topic Review
Origin and Production of Taro in the World
Taro (Colocasia esculenta (L.) Schott) is a tropical root crop with a rich history, which belongs to the Araceae family and encompasses over 10,000 landraces. It is cultivated worldwide in tropical and subtropical regions, including Africa, China, New Guinea, various Pacific islands, all Caribbean islands, parts of Central and South America, as well as specific regions in the United States. Recognized as one of the oldest known crops, taro is believed to have been domesticated more than 10,000 years ago.
  • 17.2K
  • 07 Aug 2023
Topic Review
Apple juice fermentation process
This work emphasized the apple fermentation process and showed how the fermentation can be affected by the first material composition and the used microorganisms.
  • 15.1K
  • 19 Aug 2020
Topic Review
Food Colorants Analysis in Foods
Color additives are used extensively in several food products, as to enhance their appearance, and their nutritional properties. They can be defined as “any substance that its intentional addition of which to a food aiming for a technological (including organoleptic) purpose in the manufacture, processing, preparation treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, in it or its by-products becoming a component of the food or otherwise affecting the characteristics of such foods”. Thus, hereby they are presented all the late advancements related to existing analytical methods and sample preparation methodologies, for their determination and quantification in food matrices.Furthermore, all these advancements are connected to general information about the existing natural or synthetic food colorants, along with legislative information and toxicological aspects, in order to support the importance and the need of appropriate analytical methodologies.
  • 14.3K
  • 12 Jan 2021
Topic Review
Guava Leaves
Psidium guajava (L.) belongs to the Myrtaceae family and it is an important fruit in tropical areas like India, Indonesia, Pakistan, Bangladesh, and South America. The leaves of the guava plant have been studied for their health benefits which are attributed to their plethora of phytochemicals, such as quercetin, avicularin, apigenin, guaijaverin, kaempferol, hyperin, myricetin, gallic acid, catechin, epicatechin, chlorogenic acid, epigallocatechin gallate, and caffeic acid. Extracts from guava leaves (GLs) have been studied for their biological activities, including anticancer, antidiabetic, antioxidant, antidiarrheal, antimicrobial, lipid-lowering, and hepatoprotection activities.
  • 13.9K
  • 14 Apr 2021
Topic Review
Extended Shelf-Life Milk Thermal Processing
Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. 
  • 13.7K
  • 16 Jul 2021
Topic Review
Causes of Food Overconsumption
When people refer to food, overconsumption means overeating, and is the situation in which an individual consumes food above the body’s energy requirements in relation to energy expenditure, leading to excess fat in the body. When practiced constantly for long periods of time, and coupled with lack of physical activity, overeating is the principal cause of overweight and obesity in both adults and children. Another aspect of overconsumption is that it is mainly due to an excessive intake of free sugars, fat, animal products and alcohol. The factors that lead to overeating are multiple, and difficult to identify exactly, but they can be grouped in helpful categories: global factors, societal factors, educational factors, and individual factors.
  • 12.1K
  • 01 Aug 2022
Topic Review
Algal Food and Its Application in Food Industry
With the rapid development of the economy and productivity, an increasing number of citizens are not only concerned about the nutritional value of algae as a potential new food resource but are also, in particular, paying more attention to the safety of its consumption. Many studies and reports pointed out that analyzing and solving seaweed food safety issues requires holistic and systematic consideration. The three main factors that have been found to affect the food safety of algal are physical, chemical, and microbiological hazards. At the same time, although food safety awareness among food producers and consumers has increased, foodborne diseases caused by algal food safety incidents occur frequently. It threatens the health and lives of consumers and may cause irreversible harm if treatment is not done promptly. A series of studies have also proved the idea that microbial contamination of algae is the main cause of this problem. Therefore, the rapid and efficient detection of toxic and pathogenic microbial contamination in algal products is an urgent issue that needs to be addressed. At the same time, two other factors, such as physical and chemical hazards, cannot be ignored. The detection techniques are mainly focused on three major hazards in traditional methods. However, especially for food microorganisms, the use of traditional microbiological control techniques is time-consuming and has limitations in terms of accuracy. These two evaluations of microbial foodborne pathogens monitoring in the farm-to-table chain have shown more importance, especially during the COVID-19 pandemic. Meanwhile, there are also many new developments in the monitoring of heavy metals, algal toxins, and other pollutants. In the future, algal food safety risk assessment will not only focus on convenient, rapid, low-cost and high-accuracy detection but also be connected with some novel technologies, such as the Internet of Things (artificial intelligence, machine learning), biosensor, and molecular biology, to reach the purpose of simultaneous detection. 
  • 12.0K
  • 20 Oct 2022
Topic Review
Extraction of Oil from Nigella sativa Seeds
Many extraction methods, such as cold pressing, supercritical fluid extraction, Soxhlet extraction, hydro distillation (HD) method, microwave-assisted extraction (MAE), ultrasound-assisted extraction, steam distillation, and accelerated solvent extraction (ASE) have been used to extract the oils from black seeds under optimal conditions. Black seed oil contains essential fatty acids, in which the major fatty acids are linoleic, oleic, and palmitic acids.
  • 11.9K
  • 21 Sep 2022
Topic Review
Almond Kernel
This entry is about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel.
  • 10.7K
  • 08 Dec 2020
Topic Review
Aspartic Acid Production
Aspartic acid, or “aspartate,” is a non-essential, four carbon amino acid produced and used by the body in two enantiomeric forms: L-aspartic acid and D-aspartic acid. The L-configuration of amino acids is the dominant form used in protein synthesis; thus, L-aspartic acid is by far the more common configuration. However, D-aspartic acid is one of only two known D-amino acids biosynthesized by eukaryotes. While L-aspartic acid is used in protein biosynthesis and neurotransmission, D-aspartic acid is associated with neurogenesis and the endocrine system. Aspartic acid production and use has been growing in recent years. 
  • 10.2K
  • 13 Apr 2021
Topic Review
Date Seed Oil
The date seed is an important by-product for date fruit manufacturers. Its use as source of different added-value compounds could be of great interest. Oil accounts for around 5-13% of the seed weight and its composition in phytochemicals makes it valuable for the food, cosmetic, pharmaceutical, and chemical industries.
  • 10.0K
  • 13 Jan 2022
Topic Review
Chemical Composition and Quality of Saffron
Saffron is the commercial name for the dried red stigmas of the Crocus sativus L. flower. It is appreciated for adding color, flavor, and a particular aroma to different food dishes or drinks (paella in Spain, Milanese risotto in Italy, lussekatter buns in Sweden, and alcoholic beverages). It is considered a high-priced condiment (1500–2200 euro/kg) due to the considerable labor involved in its production since it requires manual harvesting as well as a laborious handling process (sorting, drying, and storage). Saffron’s principal producers are Iran and Spain, whereas the leading importers are Spain, Hong Kong, and the United States. Saffron’s quality is essential for consumers in the food industry and is based on the concentration of its apocarotenoids and their respective sensory attributes: crocin’s coloring strength, picrocrocin’s bitter taste, and safranal’s aromatic intensity
  • 10.0K
  • 14 Nov 2022
Topic Review
Biopolymers for Medical Applications
Biopolymers are the organic substances present in natural sources. The term biopolymer originates from the Greek words bio and polymer, representing nature and living organisms. Large macromolecules made up of numerous repeating units are known as biopolymers. As per the IUPAC definition, a macromolecule defines a single molecule. The biopolymers are found to be biocompatible and biodegradable, making them useful in different applications, such as edible films, emulsions, packaging materials in the food industry, and as drug transport materials, medical implants like medical implants organs, wound healing, tissue scaffolds, and dressing materials in pharmaceutical industries. 
  • 9.8K
  • 18 Mar 2022
Topic Review
Rice Bran
Rice (Oryza sativa) bran is the main commercial by-product of rice grain milling. It is a multilayer fraction composed by the most external tissues of the rice caryopsis. It is produced in large quantities worldwide and its composition is mainly related to insoluble dietary fibres, lipids and other nutrients and bioactive compounds with significant health-related properties.
  • 9.7K
  • 09 Feb 2021
Topic Review
Structure and Physiological Activities of Anthocyanins
Anthocyanidin is a kind of water-soluble natural pigment that widely exists in natural plants. Like other natural flavonoids, anthocyanin has a C6-C3-C6 carbon skeleton. Due to the different carbon substituents (-OH, -OCH3) on the B ring, different types of anthocyanins were derived. The six common anthocyanins were Pelargonidin (Pg), Cyanidin (Cy), Delphinidin (Dp), Peonidin (Pn), Petunidin (Pt), and Malvidin (Mv). In addition to giving food a variety of bright colors, anthocyanin also has important biological activities, such as antioxidant, anti-inflammatory, and anti-aging effects, among others. A large number of studies have shown that dietary anthocyanins have a good preventive effect on cardiovascular diseases.
  • 9.5K
  • 01 Aug 2022
Topic Review
Emulsion Gel and Its Preparation
Emulsion gels are emulsion with a gel network structure and stable mechanical properties. Emulsion gel formation is considered a strategy for oil stabilization and structuring, presenting advantages such as transporting functional components and improving the sensory and physical product properties. 
  • 9.2K
  • 15 Jul 2022
Topic Review
Effect of Temperatures on Polyphenols during Extraction
Polyphenols are a set of bioactive compounds commonly found in plants. These compounds are of great interest, as they have shown high antioxidant power and are correlated to many health benefits. Hence, traditional methods of extraction such as solvent extraction, Soxhlet extraction and novel extraction technologies such as ultrasound-assisted extraction and subcritical water extraction (SWE) have been investigated for the extraction of polyphenols.
  • 9.1K
  • 09 Mar 2022
Topic Review
Meat Extenders
Meat extenders are non-meat substances with high protein contents used to partially substitue (or extend) the meat content in meat products. Initially devised to reduce costs (as meat is the most expensive ingredient in meat products) they can become now a useful strategy to develop more sustainable and healthier meat products.
  • 9.1K
  • 28 Aug 2020
Topic Review
Food Heritage
The entry explores the concept of food heritage, focusing mainly on the anthropological, geographical, and sociological debate. Although the review identifies some conceptualisations that frame heritage in the food and gastronomic domains, it also shows the high degree of fragmentation of the debate. In so doing, it sheds light on how the concept of food heritage from a theoretical point of view is still in progress.
  • 8.5K
  • 02 Feb 2022
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