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This open access volume provides for the first time a comprehensive description and scientific evaluation of underwater archaeological finds referring to human occupation of the continental shelf around the coastlines of Europe and the Mediterranean when sea levels were lower than present. These are the largest body of underwater finds worldwide, amounting to over 2500 find spots, ranging from individual stone tools to underwater villages with unique conditions of preservation. The material reviewed here ranges in date from the Lower Palaeolithic period to the Bronze Age and covers 20 countries bordering all the major marine basins from the Atlantic coasts of Ireland and Norway to the Black Sea, and from the western Baltic to the eastern Mediterranean. The finds from each country are presented in their archaeological context, with information on the history of discovery, conditions of preservation and visibility, their relationship to regional changes in sea-level and coastal geomorphology, and the institutional arrangements for their investigation and protection. Editorial introductions summarise the findings from each of the major marine basins. There is also a final section with extensive discussion of the historical background and the legal and regulatory frameworks that inform the management of the underwater cultural heritage and collaboration between offshore industries, archaeologists and government agencies. The volume is based on the work of COST Action TD0902 SPLASHCOS, a multi-disciplinary and multi-national research network supported by the EU-funded COST organisation (European Cooperation in Science and Technology). The primary readership is research and professional archaeologists, marine and Quaternary scientists, cultural-heritage managers, commercial and governmental organisations, policy makers, and all those with an interest in the sea floor of the continental shelf and the human impact of changes in climate, sea-level and coastal geomorphology.

Archaeology. --- Coasts. --- Archaeology. --- Coastal Sciences. --- Science, Humanities and Social Sciences, multidisciplinary. --- Archaeology --- Coastal Sciences --- Science, Humanities and Social Sciences, multidisciplinary --- Continental Shelf Prehistoric Research --- Open Access --- Pleistocene underwater --- Quaternary Science on European Shelf --- Sea-Level archaeology --- Underwater prehistoric finds --- Underwater cultural heritage --- Coastlines --- Interdisciplinary studies --- Archaeology --- Coastal Sciences --- Science, Humanities and Social Sciences, multidisciplinary --- Continental Shelf Prehistoric Research --- Open Access --- Pleistocene underwater --- Quaternary Science on European Shelf --- Sea-Level archaeology --- Underwater prehistoric finds --- Underwater cultural heritage --- Coastlines --- Interdisciplinary studies

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This open access volume provides for the first time a comprehensive description and scientific evaluation of underwater archaeological finds referring to human occupation of the continental shelf around the coastlines of Europe and the Mediterranean when sea levels were lower than present. These are the largest body of underwater finds worldwide, amounting to over 2500 find spots, ranging from individual stone tools to underwater villages with unique conditions of preservation. The material reviewed here ranges in date from the Lower Palaeolithic period to the Bronze Age and covers 20 countries bordering all the major marine basins from the Atlantic coasts of Ireland and Norway to the Black Sea, and from the western Baltic to the eastern Mediterranean. The finds from each country are presented in their archaeological context, with information on the history of discovery, conditions of preservation and visibility, their relationship to regional changes in sea-level and coastal geomorphology, and the institutional arrangements for their investigation and protection. Editorial introductions summarise the findings from each of the major marine basins. There is also a final section with extensive discussion of the historical background and the legal and regulatory frameworks that inform the management of the underwater cultural heritage and collaboration between offshore industries, archaeologists and government agencies. The volume is based on the work of COST Action TD0902 SPLASHCOS, a multi-disciplinary and multi-national research network supported by the EU-funded COST organisation (European Cooperation in Science and Technology). The primary readership is research and professional archaeologists, marine and Quaternary scientists, cultural-heritage managers, commercial and governmental organisations, policy makers, and all those with an interest in the sea floor of the continental shelf and the human impact of changes in climate, sea-level and coastal geomorphology.

Archaeology. --- Coasts. --- Archaeology. --- Coastal Sciences. --- Science, Humanities and Social Sciences, multidisciplinary. --- Archaeology --- Coastal Sciences --- Science, Humanities and Social Sciences, multidisciplinary --- Continental Shelf Prehistoric Research --- Open Access --- Pleistocene underwater --- Quaternary Science on European Shelf --- Sea-Level archaeology --- Underwater prehistoric finds --- Underwater cultural heritage --- Coastlines --- Interdisciplinary studies

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Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.

History of engineering & technology --- protein fractionation --- white teff --- brown teff --- amino acid profile --- seed storage proteins --- essential amino acids --- anthocyanins --- ascorbic acid --- UV-Vis --- HPLC-MS --- kinetics --- shelf life --- legume protein --- processing --- digestibility --- PEF --- OH --- POD --- colour --- extraction --- spray drying --- freeze drying --- antioxidants --- carotenoid aggregates --- coloring foods --- grouper --- refrigerated storage --- packaging methods --- protein oxidation --- protein degradation --- protein fractionation --- white teff --- brown teff --- amino acid profile --- seed storage proteins --- essential amino acids --- anthocyanins --- ascorbic acid --- UV-Vis --- HPLC-MS --- kinetics --- shelf life --- legume protein --- processing --- digestibility --- PEF --- OH --- POD --- colour --- extraction --- spray drying --- freeze drying --- antioxidants --- carotenoid aggregates --- coloring foods --- grouper --- refrigerated storage --- packaging methods --- protein oxidation --- protein degradation

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Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.

protein fractionation --- white teff --- brown teff --- amino acid profile --- seed storage proteins --- essential amino acids --- anthocyanins --- ascorbic acid --- UV-Vis --- HPLC-MS --- kinetics --- shelf life --- legume protein --- processing --- digestibility --- PEF --- OH --- POD --- colour --- extraction --- spray drying --- freeze drying --- antioxidants --- carotenoid aggregates --- coloring foods --- grouper --- refrigerated storage --- packaging methods --- protein oxidation --- protein degradation --- n/a

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Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.

Research & information: general --- Biology, life sciences --- Escherichia coli O157:H7 --- quality --- beef --- veal --- thermal inactivation --- muscle foods --- modified atmosphere packaging --- CO --- shelf-life --- best practice --- regulation --- broiler --- chicken --- breast meat --- sensory analysis --- Spirulina --- black soldier fly --- Hermetia illucens --- M. pectoralis superficialis --- lamb meat --- freshness --- volatile compounds --- aldehydes --- aldehyde ratios --- quality control --- catfish --- batters --- texture --- oil content --- Listeria monocytogenes --- Campylobacter --- Salmonella --- Staphylococcus aureus --- vacuum impregnation --- sodium chloride brine --- cull cows --- meat quality --- microstructure --- moisture-enhanced meat --- cluster --- intrinsic --- extrinsic --- oil --- meat confit --- lamb --- cecina --- ovine --- sensory quality --- traditional meat products --- poultry --- carbon monoxide --- packaging --- enhanced meat --- Escherichia coli O157:H7 --- quality --- beef --- veal --- thermal inactivation --- muscle foods --- modified atmosphere packaging --- CO --- shelf-life --- best practice --- regulation --- broiler --- chicken --- breast meat --- sensory analysis --- Spirulina --- black soldier fly --- Hermetia illucens --- M. pectoralis superficialis --- lamb meat --- freshness --- volatile compounds --- aldehydes --- aldehyde ratios --- quality control --- catfish --- batters --- texture --- oil content --- Listeria monocytogenes --- Campylobacter --- Salmonella --- Staphylococcus aureus --- vacuum impregnation --- sodium chloride brine --- cull cows --- meat quality --- microstructure --- moisture-enhanced meat --- cluster --- intrinsic --- extrinsic --- oil --- meat confit --- lamb --- cecina --- ovine --- sensory quality --- traditional meat products --- poultry --- carbon monoxide --- packaging --- enhanced meat