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Phenolic compounds in food such as fruits, vegetables, wine, spices, and oils have been characterized and their possible effects on human health has been studied in depth. Several technological aspects have also been considered concerning the sustainable extraction of phenolic compounds, the long-term storage effects, and the influence of fermentation and boiling techniques on their properties.

Research & information: general --- Biology, life sciences --- Food & society --- chestnut --- water curing --- non-targeted MS analysis --- antioxidants --- Arecaceae --- polyphenols --- volatile content --- antioxidant activity --- liquid chromatography --- inflammation --- lung --- oxidative damage --- antiviral --- polyphenol --- phenolic acids --- flavonoids --- Vicia faba --- functional food --- green solvents --- biologically active compounds --- selective separation --- medicinal plants --- ultrasonic-assisted extraction --- microwave-assisted extraction --- kombucha --- black tea --- long-term storage --- antioxidant scavenging activity --- total phenolic content --- meat quality --- antimicrobial activity --- C. scolymus --- food quality --- beverages --- health properties --- antioxidant activities --- fibrinogen --- albumin --- rutin --- tannic acid --- resveratrol --- binding properties --- first order --- kinetic modelling --- zero order --- food processing --- herbal tea --- boiling --- EVOO --- vegetables --- phenolic compounds --- thermal treatment --- processing techniques --- bioaccessibility --- bioavailability --- n/a

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The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry.

common wheat --- vinification by-product --- texture --- dough rheology --- physico-chemical properties --- sorghum flour --- roasting --- proximate composition --- functional properties --- particle size --- FT-IR spectra --- amaranth flour --- bread characteristics --- wheat flour --- trans-resveratrol --- post-pruning storage --- total phenolic content --- antioxidant activity --- plant growth regulators --- plant properties --- biochemical compounds --- mineral compounds --- crop quality --- bakery margarine --- fatty acids --- fracturability --- color --- PCA --- vegetable ice cream --- dietary fibers --- sensorial properties --- rheological properties --- baby water --- potentially toxic elements --- health risk assessment --- water quality --- amaranth seed --- extraction --- polyphenols --- amino acids --- apple chips --- drying --- physico-chemical characteristics --- sensory analysis --- corn --- deoxynivalenol --- food --- fumonisins --- mycotoxins --- zearalenone --- hempseed oil --- bread --- dough --- textural properties --- n/a --- Research. --- Biology.

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This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa beans and cocoa-derived products. The results of these studies show that it is possible to maintain or increase the biological activity of cocoa beans and their derived products (cocoa powder and chocolate) by choosing appropriate processing conditions and cocoa genotype and origin. The papers published in this Special Issue confirm that cocoa beans and cocoa by-products can be considered as an attractive source material for manufacturing of functional foods and nutraceuticals. This is because they contain many bioactive compounds, mainly polyphenols, including flavonoids (proanthocyaninidins, monomeric flavan-3-ols, and anthocyanins) and phenolic acids, as well as melanoidins. Finally, the in vitro and in vivo studies demonstrate the importance of cocoa antioxidants for the prevention of oxidative stress and inflammation.

cocoa --- chocolate --- polyphenols --- antioxidants --- melanoidins --- theobroma cacao L. --- total phenolic compounds --- antioxidant capacity --- metal-chelating ability --- fourier transform infrared spectroscopy --- flavan-3-ol --- procyanidin --- α-glucosidase --- melanoidin --- Maillard reaction --- (–)-epicatechin --- borderline hypertensive rats --- nitric oxide --- redox balance --- iron --- Nrf2 --- PPAR-γ --- open field --- cocoa by-products --- cherry extract --- oxidative stress --- human endothelial cell --- roasting --- catechin --- epicatechin --- total phenolic content --- Criollo cocoa --- kinetic --- flavonoids --- cocoa extract --- ischemia-reperfusion injury --- apoptosis --- inflammatory markers --- conching --- milk chocolate --- milk powder --- protein --- antioxidant activity --- solid–liquid kinetic extraction --- polyphenol oxidase --- cocoa polyphenols --- heat treatment --- enzyme inactivation --- n/a --- (-)-epicatechin --- solid-liquid kinetic extraction --- Research. --- Biology. --- Food --- Social aspects.

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The global food supply chain relies on engineered systems, operational practices, and logistics to preserve, protect, process, and deliver agricultural crops along complex supply lines from farmers in low-, middle-, and high-income countries to markets around the world. Food and nutrition security is compromised by post-harvest losses (and food waste) that have been estimated to be as high as 20% in durable and 40% in perishable crops. Preserving crops using technologies and practices such as timely harvesting, evaporative cooling, cold and frozen storage, drying, and dehydrating, and protecting crops using technologies and practices such as damage-less handling, controlled and modified atmosphere storage, non-chemical heat and gas treatment, plant-derived protective films for individual fruits and vegetables, and improved packaging containers are critical to preserving nutrients, improving livelihoods, and realizing an efficient food system. This Special Issue aims to cover recent progress and innovations in science, technology, engineering, operational practices, and logistics related to post-harvest preservation and protection of durable and perishable agricultural crops. It seeks contributions that improve effectiveness, efficiency, reliability and sustainability in post-harvest handling of crops from field to end use that preserve product quality and result in foods and feeds which are nutritious and safe for human and animal consumption.

cold storage --- fresh arils --- dried methods --- total soluble solids --- total phenolic content --- storage stability --- maize --- storage systems --- financial profitability --- aeration --- finite element modeling --- stored products --- temperature sensors --- chlorophyll --- fluorescence --- storage atmosphere --- superficial scald --- rootstock --- 1-MCP --- cost-effectiveness of technology --- controlled atmosphere --- ORAC --- TSS --- acidity --- firmness --- biomass utilization --- economic analysis --- grain dryer --- maize drying --- technical performance --- postharvest technologies --- mango postharvest loss --- Yieldwise Initiative --- IRIV --- LS-SVM --- Korla fragrant pear --- quality parameter --- evaluation --- maize grain storage --- hermetic storage bags --- polypropylene storage bags --- quality attributes --- pesticide residues --- grapes --- cluster fruits --- packaging materials --- transportation and placing --- excitation --- vibration --- signals --- postharvest loss --- shelf stable --- nutrition --- bioactive --- byproducts --- n/a

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Natural Antioxidants: Innovative Extraction and Application in Foods compiles comprehensive information and recent findings on the extraction of antioxidants from different natural resources and investigates their application in food. The book focuses on different sources of natural antioxidants such as the Hypochaeris and Hyoseris species, pomegranate seed oil, thyme, hemp, coriander, olive mill wastewaters, the edible mushroom Hericium erinaceus, Brewer’s spent grain, broccoli byproducts, cardoon, and Norway spruce bark. Moreover, the effect of different treatments such as blanching, microwave exposure, roasting, and enzymatic browning on the phytochemical content and bioactivity of the extracts is also addressed. Readers will find valuable insights into the impact of extraction methodologies on the bioactivity of the extracts, along with an understanding of the vast potential of natural extracts for the quality of food products. Readership Food and nutrition researchers, health professionals, nutritionists, and food science and chemistry students

supercritical fluid extraction --- pressurized liquid extraction --- ultrasound-assisted extraction --- trans-resveratrol --- Norway spruce bark --- shelf life --- byproducts --- fresh pasta --- vegetable extracts --- antimicrobial activity --- wood waste --- phenolic profile --- planar chromatography --- DPPH-HPTLC assay --- Cynara cardunculus L. --- cardoon leaves --- by-products --- antioxidant activity --- ferulic acid --- brewer’s spent grain --- alkaline hydrolysis --- adsorption --- synthetic resin --- macroporous resin XAD-7HP --- olive mill wastewaters --- oxidative stability --- polyphenols --- sunflower oil --- enzymatic browning --- antioxidant compounds --- Hericium erinaceus --- mushroom metabolites --- polyphenol oxidase --- tyrosinase --- laccase --- natural inhibitor --- selenomethionine --- green coffee --- acrylamide --- Arabica --- Robusta --- Maillard reaction --- selenium uptake --- pretreatment --- ultrasound assisted extraction—UAE --- rapid solid-liquid dynamic extraction—RSLDE --- gas chromatography-mass spectrometry—GC-MS --- antioxidants --- C. sativa --- T. vulgaris --- C. sativum --- pomegranate seeds --- oil --- microwave pretreatment --- total phenolic content --- antioxidant capacity --- Hyoseris radiata --- Hyoseris taurina --- Hypochaeris laevigata --- Hypochaeris radicata --- phytochemicals --- obesity --- diabetes type 2 --- n/a --- brewer's spent grain --- ultrasound assisted extraction-UAE --- rapid solid-liquid dynamic extraction-RSLDE --- gas chromatography-mass spectrometry-GC-MS