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"This book employs scholarly analysis to ground practical tools for applying the EU Trade Mark law (EUTM) functionality refusal grounds to address business needs when registering trade marks consisting of product characteristics. The study comprehensively examines the absolute grounds for a refusal of registration of functional signs under EUTM. It interprets the functionality refusal grounds through objective tests, focusing on the pro-competition rationale of denying trade mark exclusivity on product features that are technically or aesthetically important for competitors' ability to trade in alternative products. The work takes a comparative approach looking at the US trade dress functionality doctrine, and a law and economics perspective on the role of trade marks and brands in the marketplace. It explores how competition rules related to market definition and the substitutability of products, as well as marketing and design findings related to branding and aesthetics, could be integrated into the legal assessment of EUTM functionality. The volume will be of interest to academics and researchers working in the areas of Intellectual Property Law, Trade Mark and Design Law, EU Law, Comparative Law, and Branding"--

Trademarks --- Functionality (Trademark law) --- Law and legislation

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Food --- Aliments --- Periodicals. --- Périodiques --- Food. --- Foods --- food technology --- food chemistry --- food quality and functionality --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Chemistry --- Chemical Engineering --- nutrition --- Primitive societies

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In current times, highly complex and urgent policy problems-e.g., climate change, rapid urbanization, equitable access to key services, land rights, and massive human resettlement-challenge citizens, NGOs, private corporations, and governments at all levels. These policy problems, often called 'wicked', involve multiple causal factors, anticipated and unanticipated effects, as well as high levels of disagreement among stakeholders about the nature of the problem and the appropriateness of solutions. Given the wickedness of such policy problems, interdisciplinary and longitudinal research is required, integrating and harnessing the diverse skills and knowledge of urban planners, anthropologists, geographers, geo-information scientists, economists, and others. This Special Issue promotes innovative concepts, methods, and tools, as well as the role of geo-information, to help (1) analyze alternative policy solutions, (2) facilitate stakeholder dialogue, and (3) explore possibilities for tackling wicked problems related to climate change, rapid urbanization, equitable access to key services (such as water and health), land rights, and human resettlements in high-, middle-, and low-income countries in the North and South. Such integrative approaches can deepen our understanding of how different levels of government and governance reach consensus, despite diverging beliefs and preferences. Due to the particularly complex spatiotemporal characteristics of wicked policy problems, innovative concepts, alternative methods, and new geo-information tools play a significant role.

spatial data infrastructures --- n/a --- water point mapping --- complex adaptive systems --- FCM (Fuzzy Cognitive Mapping) --- spatial data infrastructure (SDI) --- Danube region --- longitudinal analysis --- geospatial data --- administrative technologies --- data gaps --- SDI development --- functionality --- key services --- interactive mapping tools --- the Netherlands --- coordination --- New York City --- renewable energy --- energy governance --- social acceptance --- large-scale base map --- Citizen Science --- self-organisation --- European Union Strategy for the Danube Region --- dashboard --- climate change --- Flanders --- information communication technologies (ICTs) --- heat wave --- Tanzania --- vulnerability --- rural water supply --- ICT4D --- income groups --- water points --- e-services --- information infrastructure --- Belgium --- mobile phone --- maptable --- climate governance --- governance --- rural water governance

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Algae have been used since ancient times as food for humans, animal feed, agricultural fertilizer, and as a source of substances for therapeutic use. Currently, seaweed represents a vast source of raw materials used in the pharmaceutical, food, traditional medicine, and cosmetics industries. They are nutritionally valuable, both fresh and dried, or as ingredients in a wide variety of pre-made foods. In particular, seaweed contains significant amounts of protein, lipids, minerals, and vitamins. Information is limited on the role of algae and their metabolites in therapy. Only a few taxa have been studied for use in medicine. Many traditional cultures report the healing powers of selected algae in tropical and subtropical marine forms. This is especially true in the maritime areas of Asia, where the sea plays a significant role in daily activities. However, currently, only a few genera and species of algae are involved in aspects of medicine and therapy. The beneficial uses of seaweed or seaweed products include those that can mimic specific manifestations of human disease, production of antibiotic compounds, or improved human nutrition.

alginate --- minerals --- n/a --- edible seaweed --- macro algae --- Mycoplasma pneumoniae --- nutritional value --- seaweeds --- low molecular weight fucoidan --- osteoblast --- huBM-MSC --- ulvan --- HDL-C --- diffusion model --- adjuvant --- phlorotannin --- chlorophylls --- alkaline phosphatase --- raw laver --- heavy metals adsorption --- quantification --- colorectal cancer --- microbial risk --- processing technology --- anticoagulant activity --- isolation --- keratinocytes --- Black Sea --- Osmundea pinnatifida --- marine algae --- feed --- antigen-specific antibody --- bromophenols --- Ulva rigida --- carotenoids --- natural resources --- LDL-C --- functional substance --- agriculture --- particulate matter --- processed laver product --- reactive oxygen species --- health functionality --- cancer stem cells --- cytotoxicity --- HPLC --- omics-based technology --- Sargassum muticum --- TC reduction --- FTIR-ATR --- chemical risk --- enzymatic extracts --- n-3 PUFAs --- mono and polysaccharides --- health --- chemical sulfation --- food --- TC --- NMR --- TG --- carrageenan --- antitumour activity --- NK cell --- Cystoseira barbata --- EPA --- phlorofucofuroeckol A --- Ecklonia cava --- macroalgae/seaweed

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Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel legume-derived products (foods) adapted to today consumer preference. In this context, studies dealing with legume processing impact such as soaking, boiling, microwave cooking, germination, and fermentation among others, in their nutritional and anti-nutritional (i.e., food allergy) properties are of great interest in these future food developments. This Research Topic aims to bring together a collection of studies for a better understanding of current research in legume seed compounds functional properties to provide an updated and global vision of the importance of legumes in human health.

Humanities --- Social interaction --- Lens --- protein --- amino acid --- legume --- functionality --- bioactive peptides --- gluten-free --- legumes --- faba beans --- fermentation --- textural properties --- nutritional properties --- wattle seed species --- nutritional profile --- sensory profile --- gel electrophoresis --- vicilin --- 7S-globulins --- food allergens --- Lup an 1 --- sweet lupin species --- food labelling --- processed food --- defatted soybean flour --- jet mill --- super-fine powder --- tofu --- quantitative descriptive analysis --- texture profile analysis --- volatiles --- fatty acids --- characterisation --- fingerprinting --- multivariate data analysis --- lupin --- plant protein --- aroma profile --- techno-functional properties --- lactobacteria --- foam --- SDS-PAGE --- solubility --- emulsifying capacity --- pea protein --- lactic acid bacteria --- yeast --- beany --- green --- soybean --- allergens --- allergenicity --- genetically modified --- Gly m 7 --- galactooligosaccharides --- GOS --- gut microbiota --- pea --- prebiotic --- raffinose oligosaccharides --- short-chain fatty acids (SCFA) --- pulses --- health benefits --- processing --- microbiota --- sensory properties