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
Lachancea thermotolerans for Reducing Volatile Acidity of Wines
To improve the quality of fermented drinks, specifically wine, some yeast strains have been isolated, tested, and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and can ferment in quite undesirable conditions, such as the case of must, or wines with a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which have been studied for their use in wine due to their ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. 
  • 188
  • 13 Sep 2023
Topic Review
Listeria monocytogenes
Listeriosis is a serious food-borne illness, especially in susceptible populations, including children, pregnant women, and elderlies. The disease can occur in two forms: non-invasive febrile gastroenteritis and severe invasive listeriosis with septicemia, meningoencephalitis, perinatal infections, and abortion. Expression of each symptom depends on various bacterial virulence factors, immunological status of the infected person, and the number of ingested bacteria. Internalins, mainly InlA and InlB, invasins (invasin A, LAP), and other surface adhesion proteins (InlP1, InlP4) are responsible for epithelial cell binding, whereas internalin C (InlC) and actin assembly-inducing protein (ActA) are involved in cell-to-cell bacterial spread. L. monocytogenes is able to disseminate through the blood and invade diverse host organs. In persons with impaired immunity, the elderly, and pregnant women, the pathogen can also cross the blood–brain and placental barriers, which results in the invasion of the central nervous system and fetus infection, respectively. 
  • 280
  • 23 Dec 2022
Topic Review
Listeria monocytogenes Biofilms in Food-Associated Environments
Listeria monocytogenes (LM) is a bacterial pathogen responsible for listeriosis, a foodborne illness associated with high rates of mortality (20–30%) and hospitalisation. It is particularly dangerous among vulnerable groups, such as newborns, pregnant women and the elderly. The persistence of this organism in food-associated environments for months to years has been linked to several devastating listeriosis outbreaks. It may also result in significant costs to food businesses and economies. 
  • 209
  • 15 Sep 2023
Topic Review
Lonicera japonica Polysaccharides
Lonicera japonica Thunb. is a widely distributed plant with ornamental, economic, edible, and medicinal values. L. japonica is a phytoantibiotic with broad-spectrum antibacterial activity and a potent therapeutic effect on various infectious diseases. The anti-diabetic, anti-Alzheimer’s disease, anti-depression, antioxidative, immunoregulatory, anti-tumor, anti-inflammatory, anti-allergic, anti-gout, and anti-alcohol-addiction effects of L. japonica can also be explained by bioactive polysaccharides isolated from this plant.
  • 521
  • 26 Jun 2023
Topic Review
Penicillium roqueforti Secondary Metabolites
Penicillium roqueforti is a fungal starter culture used for the production of blue-veined cheeses, such as Roquefort, Gorgonzola, Stilton, Cabrales, and Danablue. During ripening, this species grows in the veins of the cheese, forming the emblematic blue-green color and establishing the characteristic flavor owin to its biochemical activities. P. roqueforti synthesizes a diverse array of secondary metabolites, including the well-known compounds roquefortine C, clavine alkaloids, such as isofumigaclavine A and B, mycophenolic acid, andrastin A, and PR-toxin.
  • 179
  • 24 Nov 2023
Topic Review
Platonia insignis Mart. ("bacuri")
Bacuri (Platonia insignis) is a monotype belonging to the Clusiaceae family. From Amazonian origin, it is highly appreciated for fresh consumption, mainly due to its peculiar sensory characteristics. It is also widely used in the food industry, mainly in pulp (endocarp), used in the manufacture of beverages, jellies, and ice cream. 
  • 512
  • 22 Nov 2022
Topic Review
Psidium guajava L. 
Psidium guajava L. (guava) is a small tree known for its fruit flavor that is cultivated almost around the globe in tropical areas. Its fruit is amazingly rich in antioxidants, vitamin C, potassium, and dietary fiber. Psidium guajava L., commonly known as guava is a small tree, and is grown in tropical areas of world due to its fruits. Guava leaf tea and some complementary items are available in many stores in Japan, as it is considered that phenolic compounds of guava leaves can resolve particular health issues such as the modulation of blood sugar levels. In addition to being a healthy and tasty food, the fruit is an excellent source of dietary fiber. Eating guavas may aid healthy bowel movements and prevent constipation.
  • 440
  • 01 Nov 2022
Topic Review
Salmonella Biofilm Formation Process
Salmonella can form biofilms that contribute to its resistance in food processing environments. Biofilms are a dense population of cells that adhere to the surface, creating a matrix composed of extracellular polymeric substances (EPS) consisting mainly of polysaccharides, proteins, and extracellular DNA (eDNA). 
  • 632
  • 13 Jan 2023
Topic Review
Toxoplasma gondii in Foods
Toxoplasma gondii is an obligate intracellular parasite that causes toxoplasmosis, with approximately one third of the population around the world seropositive. The consumption of contaminated food is the main source of infection. These include meat products with T. gondii tissue cysts, and dairy products with tachyzoites.
  • 652
  • 31 Aug 2022
Topic Review
Triticum aestivum L.
Common wheat (Triticum aestivum), one of the world’s most consumed cereal grains, is known for its uses in baking and cooking in addition to its medicinal uses. As this plant’s medical benefits are enormous and scattered, the pharmacological activities were focused, phytochemistry, and the nutritional values of Triticum aestivum. It is a good source of dietary fiber, resistant starch, phenolic acids, alkylresorcinols, lignans, and diverse antioxidant compounds such as carotenoids, tocopherols and tocotrienols. These constituents provide Triticum aestivum with a wide range of pharmacological properties, including anticancer, antimicrobial, antidiabetic, hypolipemic, antioxidant, laxative, and moisturizing effects.
  • 1.2K
  • 05 Jul 2022
  • Page
  • of
  • 93
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
Feedback