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Topic Review
Non-Destructive Insect Infestation Monitoring Systems
In the last two decades, food scientists (engineers) have attempted to develop new technologies that can improve the detection of insect infestation in fruits and vegetables under postharvest conditions using a multitude of non-destructive technologies. While consumers’ expectations for higher nutritive and sensorial value of fresh produce has increased over time, they have also become more critical on using insecticides or synthetic chemicals to preserve food quality from insects’ attacks or enhance the quality attributes of minimally processed fresh produce. In addition, the increasingly stringent quarantine measures by regulatory agencies for commercial import–export of fresh produce needs more reliable technologies for quickly detecting insect infestation in fruits and vegetables before their commercialization. For these reasons, the food industry investigates alternative and non-destructive means to improve food quality. Several studies have been conducted on the development of rapid, accurate, and reliable insect infestation monitoring systems to replace invasive and subjective methods that are often inefficient. There are still major limitations to the effective in-field, as well as postharvest on-line, monitoring applications. The future of non-destructive testing will be enhanced by the current trend in IoT, big data science, and machine learning analysis.
  • 1.1K
  • 18 Feb 2021
Topic Review
Agro-Waste Management
It is urgent that we increase global food production to support population growth. Food production requires significant resources, amongst them water and energy. Therefore, any losses of food or other agricultural products also means a waste of water and energy resources. A significant amount of these losses occurs during the postharvest stage, primarily during processing and storage. This is considered avoidable food waste. The water-energy-waste nexus (WEW), and its relationship to food production, needs to be investigated from a circular bioeconomy lens. Furthermore, alternative uses of the wastes should be investigated. 
  • 1.1K
  • 06 Dec 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.
  • 1.1K
  • 21 Nov 2022
Topic Review
Akkermansia muciniphila
Akkermansia muciniphila is one of the early occupants (in first year of life) of the intestinal tract with 108 cell/gm or more than 1% of total faecal microbes.
  • 1.1K
  • 05 Aug 2021
Topic Review
Physaliidae
The Portuguese man o' war (Physalia physalis), also known as the man-of-war, bluebottle, blue bottle jellyfish, or floating terror is a marine hydrozoan found in the Atlantic Ocean and the Indian Ocean. It is considered to be the same species as the Pacific man o' war, which is found mainly in the Pacific Ocean. The Portuguese man o' war is the only species in the genus Physalia, which in turn is the only genus in the family Physaliidae. It has numerous venomous microscopic nematocysts which deliver a painful sting powerful enough to kill fish, and has been known to occasionally kill humans. Although it superficially resembles a jellyfish, the Portuguese man o' war is in fact a siphonophore. Like all siphonophores, it is a colonial organism, made up of many smaller units called zooids. All zooids in a colony are genetically identical, but fulfill specialized functions such as feeding and reproduction, and together allow the colony to operate as a single individual.
  • 1.1K
  • 27 Oct 2022
Topic Review
Agronomic of Zinc on Yield
Phosphorus (P) and zinc (Zn) are essential plant nutrients and their deficiency in soils and antagonistic effect of P on Zn are the important concerns world-over. Thus, a two-year (2012-13 to 2013-14) experimentation was carried out to assess grain yield, nutrient uptake and quality parameters of wheat by various levels of P and Zn. The results revealed that 50% Recommended Dose of P (RDP) through phospho-enriched compost (PEC) + 50% RDP through fertiliser and soil application of 12.5 kg ZnSO4.7H2O ha-1 + one foliar spray of 0.5% ZnSO4.7H2O recorded significantly higher grain yield (4.81 and 4.61 t ha-1, respectively), straw yield (7.20 and 6.92 t ha-1, respectively) and protein content (11.5% and 11.3%, respectively). The concentrations of Zn in grain (35.6%) and straw (57.3%) was not affected due to organic P application but 100% P through P fertilizer reduced the Zn content in the grains. Both soil and foliar application of Zn was found more promising in increasing Zn and Fe concentration in grains (37.5 and 30.9 mg kg-1, respectively)  and straw (60.3 and 398 mg kg-1, respectively). Overall, the treatment combination of 50% RDP through PEC + 50% RDP through fertiliser and soil applied 12.5 kg ZnSO4.7H2O ha-1 + one spray of 0.5% Zn was beneficial in reducing antagonistic effect of P on Zn and increasing Zn and Fe concentration in wheat grain and, thus, could be used for improving the yield of Zn and Fe enriched wheat grains.
  • 1.1K
  • 29 Oct 2020
Topic Review
Recursion Predicts Covid-19 Trajectories
Modulated recurrence model predicts Covid-19 trajectory in multiple countries.  Wave action at 14-week intervals correlates with case numbers, while predicting future growth rate surges. Graphs of total Covid-19 case numbers in many countries now show long-period wave action.  Simulations using a sine modulated time-delay recurrence equation not only correlate with case data but also proves a π-commensurate wave period of 26 weeks.  When the slope of geometric growth exceeds arithmetic growth, a periodic wave launches in the population with all the dynamics of a damped oscillation.  Recursive simulation generates trajectories that predict future wave peak times and amplitudes.  Data from USA, Canada, UK, Germany, India and Australia are studied in this research.  In all cases, Covid-19 trajectories around the world show the common feature of periodic oscillations as case numbers increase.  Discovery of repeatable Covid-19 growth dynamics suggests a common invariant mechanism of virus propagation, irrespective of country.
  • 1.1K
  • 16 Dec 2020
Topic Review
Risk of Trigonelline in Coffee and Coffee By-Products
Trigonelline is a bioactive pyridine alkaloid that occurs naturally in high concentrations in coffee (up to 7.2 g/kg) and coffee by-products (up to 62.6 g/kg) such as coffee leaves, flowers, cherry husks or pulp, parchment, silver skin, and spent grounds. In the past, coffee by-products were mostly considered waste and discarded. However, the use of coffee by-products as food has attracted interest because of their economic and nutritional value and the environmental benefits of sustainable resource use. Their authorization as so-called novel foods in the European Union may lead to increased oral exposure of the general population to trigonelline. 
  • 1.1K
  • 21 Apr 2023
Topic Review
Milk Proteins
Milk and colostrum have high biological potential, and due to their natural origin and non-toxicity, they have many uses in cosmetics and dermatology. Research is ongoing on their potential application in other fields of medicine, but there are still few results; most of the published ones are included in this entry. These natural products are especially rich in proteins, such as casein, β-lactoglobulin, α-lactalbumin, lactoferrin, immunoglobulins, lactoperoxidase, lysozyme, and growth factors, and possess various antibacterial, antifungal, antiviral, anticancer, antioxidant, immunomodulatory properties, etc. 
  • 1.1K
  • 22 Jun 2021
Topic Review
Detection of Olive Oil Oxidation Status during Storage
Oxidation is an undesirable series of chemical reactions in oil that completely degrade its quality. Oxidation affects the quality of the oil during its production and its subsequent storage, and it is a strictly post-harvest level quality assessment. It describes the handling of olive oil and how it was produced (cold/hot extraction) and stored. It is known that, when an oil is exposed to oxygen, heat, and light, it becomes oxidized.
  • 1.1K
  • 13 Sep 2022
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