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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.
  • 5.8K
  • 09 Feb 2021
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.
  • 5.8K
  • 28 Aug 2020
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. 
  • 5.5K
  • 18 Mar 2022
Topic Review
Almond Kernel
This entry is about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel.
  • 5.3K
  • 08 Dec 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.
  • 5.1K
  • 02 Feb 2022
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.
  • 4.6K
  • 15 Sep 2020
Topic Review
Detection of Adulteration of Honey
Nowadays, adulteration of honey is a major concern among authorities in order to ensure its quality by imposing specific standards that allow the honey to be competitive in the market. Traditionally, the identification of adulteration of honey is performed by physicochemical methods. However, spectroscopic techniques are considerably more practical when detecting impurities in honey due to fraudulent acts, as these techniques are easy to execute,  more rapid, and more reliable than physicochemical methods.
  • 4.4K
  • 17 Jan 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. 
  • 4.3K
  • 15 Jul 2022
Topic Review
Ropiness in Bread - A Re-Emerging Spoilage Phenomenon
As bread is a very important staple food, its spoilage threatens global food security. Ropy bread spoilage manifests in sticky and stringy degradation of the crumb, slime formation, discoloration, and an odor reminiscent of rotting fruit. Increasing consumer demand for preservative-free products and global warming may increase the occurrence of ropy spoilage. Bacillus amyloliquefaciens, B. subtilis, B. licheniformis, the B. cereus group, B. pumilus, B. sonorensis, Cytobacillus firmus, Niallia circulans, Paenibacillus polymyxa, and Priestia megaterium were reported to cause ropiness in bread. To date, the underlying mechanisms behind ropy bread spoilage remain unclear, high-throughput screening tools to identify rope-forming bacteria are missing, and only a limited number of strategies to reduce rope spoilage were described.
  • 4.3K
  • 26 Oct 2022
Topic Review
Food Waste Management in Bangladesh
Food waste management is a critical environmental issue in many developing countries, including Bangladesh, due to unplanned food waste disposal and lack of dedicated food waste legislation. In those countries, a significant amount of food waste is discarded to the environment rather than being recycled. In Bangladesh, food waste is traditionally often used for composting, landfilling, and feeding animals, as there is no valorization option. In addition, food waste and food waste streams of food industries are utilized for the recycling and production of diverse economically valuable bioactive compounds.
  • 4.1K
  • 18 Oct 2022
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