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.
  • 2778
  • 19 Aug 2020
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.
  • 1596
  • 13 Jan 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.
  • 1380
  • 28 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.
  • 1307
  • 12 Jan 2021
Topic Review
Processing of Cereals and Derived-By-Products
Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly.
  • 1298
  • 15 Sep 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. 
  • 1155
  • 13 Apr 2021
Topic Review
Non-Alcoholic Fermented Cereal Beverage
Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods arediscussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.
  • 1089
  • 02 Sep 2020
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.
  • 1032
  • 14 Apr 2021
Topic Review
Dirk W. Lachenmeier
Dr. Dirk W. Lachenmeier is state-certified food chemist, toxicologist, director of the department of plant-based foods and co-head of the nuclear magnetic resonance (NMR) laboratory at Chemical and Veterinary Investigation Agency, Karlsruhe, Germany.
  • 912
  • 10 Nov 2020
Topic Review
Traditional and Novel Drying Techniques
       Drying is an ancient and unparalleled physical procedure of food conservation used for direct preparation of food products as well as for further processing in the food in Drying is an ancient and unparalleled physical procedure of food conservation used for direct preparation of food products as well as for further processing in the food industry. It has always been a valuable and common practice of conservation, ensuring the availability of food and medicinal products all year long dustry. It has always been a valuable and common practice of conservation, ensuring the availability of food and medicinal products all year long. Drying used to be natural and simple as the process was driven by solar energy. Nowadays, it became more sophisticated and complex as it uses a lot of equipment and the drying parameters are carefully examined and optimized at every stage of the process. Emerging new methods have been extensively studied in terms of chemical and biochemical changes in the product during the dehydration process. Drying not only preserves the product but also can have a positive impact on materials quality e.g., in spices, medicinal plants, herbs, bioactive enzymes, and nuts that can generate value-added compounds during drying [1,2].        The most important objectives of drying are: (i) preservation of fresh products, making them available whole year (ii) conversion of the fresh product into a dry one while maintaining or improving its final quality; (iii) reduction of the volume and weight of the product for an easier transportation and storage; and last but not least (iv) sustainable processing as the most popular drying methods use enormous quantities of energy at low efficiency [8]. Thus, the new drying techniques should provide advantages such as higher energy efficiency, better product quality, cost reduction, and lower environmental impact.  
  • 862
  • 12 Oct 2020
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