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:
Hottest Latest Alphabetical (A-Z) Alphabetical (Z-A)
Type:
All Topic Review Biography
Topic Review
Developing Yoghurt as Functional Food
Edible coatings and films appear to be a very promising strategy for delivering bioactive compounds and probiotics in food systems when direct incorporation/inoculation is not an option. The production of dairy products has undergone radical modifications thanks to nanotechnology. Despite being a relatively new occurrence in the dairy sector, nanotechnology has quickly become a popular means of increasing the bioavailability and favorable health effects of a variety of bioactive components. 
  • 1.3K
  • 28 Jun 2022
Topic Review
Uremic Toxins
Some uremic toxins such as indol acetic acid, indoxyl sulfate, p-cresyl sulfate hippuric acid, phenyl sulfate, trimethylamine N-oxide, and hydrogen sulfide in the blood of CKD patients come from the metabolism of bacteria in the gut. As a result of the conducted research, the list of potential uremic toxins is constantly being modified. For example, it is suggested that the current list of cytokines that are considered potential uremic toxins is incomplete and excessive.
  • 1.3K
  • 28 Jun 2021
Topic Review
Plant Proteins
In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. Molecular functionality of plant proteins in relation to their structural transformation i.e. gelation, phase separation and vitrification, is discussed in this review.
  • 1.3K
  • 29 Oct 2020
Topic Review
AWS Architecture for Smart Livestock
In the ecological future of the planet, intelligent agriculture relies on CPS and IoT to free up human resources and increase production efficiency. Due to the growing number of connected IoT devices, the maximum scalability capacity, and available computing power of the existing architectural frameworks will be reached. This necessitates finding a solution that meets the continuously growing demands in smart farming. Cloud-based IoT solutions are achieving increasingly high popularity. The aim of this study was to design a scalable cloud-based architecture for a smart livestock monitoring system following Agile methodology and featuring environmental monitoring, health, growth, behaviour, reproduction, emotional state, and stress levels of animals. The AWS services used, and their specific tasks related to the proposed architecture are explained in detail. A stress test was performed to prove the data ingesting and processing capability of the proposed architecture. Experimental results proved that the proposed architecture using AWS automated scaling mechanisms and IoT devices are fully capable of processing the growing amount of data, which in turn allow for meeting the required needs of the constantly expanding number of CPS systems. 
  • 1.3K
  • 17 Sep 2021
Topic Review
Storage (Memory)
Memory is the process of storing and recalling information that was previously acquired. Memory occurs through three fundamental stages: encoding, storage, and retrieval. Storing refers to the process of placing newly acquired information into memory, which is modified in the brain for easier storage. Encoding this information makes the process of retrieval easier for the brain where it can be recalled and brought into conscious thinking. Modern memory psychology differentiates between the two distinct types of memory storage: short-term memory and long-term memory. Several models of memory have been proposed over the past century, some of them suggesting different relationships between short- and long-term memory to account for different ways of storing memory.
  • 1.3K
  • 04 Nov 2022
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. 
  • 1.3K
  • 15 Jul 2021
Topic Review
Queen Snake
The queen snake (Regina septemvittata) is a species of nonvenomous semiaquatic snake, a member of the subfamily Natricinae of the family Colubridae. The species is endemic to North America.
  • 1.3K
  • 24 Oct 2022
Topic Review
Cyclodextrin Nanosponges
Cyclodextrin-based nanosponges (CD NSs) are innovative polymers deriving from starch and are exploited in numerous fields, such as agroscience, pharmaceutical, biomedical and biotechnological sectors. It is important to analyze the key points of their historical development to understand how they progressed from relatively simple crosslinked networks to today’s multifunctional polymers. The name “nanosponge” appeared for the first time in the 1990s due to their nanoporous, sponge-like structure and responded to the need to overcome the limitations of native cyclodextrins (CDs), particularly their water solubility and inability to encapsulate charged and large molecules efficiently. Since CD NSs were introduced, efforts have been made over the years to understand their mechanism of action and their capability to host molecules with low or high molecular weight, charged, hydrophobic or hydrophilic by changing the type of cyclodextrin, crosslinker and degree of crosslinking used. Since the ’60s many advances have been made as emerges from the growing number of studies carried out, which suggests that NS research is far from reaching its conclusion.
  • 1.3K
  • 28 Oct 2020
Topic Review
Spirulina and its Health Benefits
Spirulina is a kind of blue-green algae (BGA) that is multicellular, filamentous, and prokaryotic. It is also known as a cyanobacterium. It is classified within the phylum known as blue-green algae. Despite the fact that it includes a high concentration of nutrients, such as proteins, vitamins, minerals, and fatty acids—in particular, the necessary omega-3 fatty acids and omega-6 fatty acids—the percentage of total fat and cholesterol that can be found in these algae is substantially lower when compared to other food sources.
  • 1.3K
  • 20 Sep 2022
Topic Review
Sesame Production Constraints and Breeding
Sesame (Sesamum indicum L.; 2n = 2x = 26) belongs to the family Pedaliaceae. It is a predominantly self-pollinating crop.
  • 1.3K
  • 27 Sep 2022
  • Page
  • of
  • 1747
Featured Entry Collections
>>

Featured Books

>>
Encyclopedia of Social Sciences
Encyclopedia of COVID-19
Encyclopedia of Fungi
Encyclopedia of Digital Society, Industry 5.0 and Smart City
ScholarVision Creations
Feedback