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Biomass can be used as feedstock for the production of biomaterials, chemicals, platform molecules and biofuels. It is the most reliable alternative to reduce fossil fuel consumption and greenhouse gas emissions. Within the framework of the circular economy, resource recovery from organic waste, including sewage sludge, biowaste, manure and slaughterhouse waste, is particularly useful, as it helps saving resources while reducing environmental pollution. In contrast to energy crops, lignocellulosic biomass and algae do not compete for food production; therefore, they represent an important source of biomass for bioenergy and bioproducts. However, biomass may require a pretreatment step in order to enhance its conversion into valuable products in terms of process yield and/or productivity. Furthermore, a pretreatment step may be mandatory for waste management (i.e., animal by-products).Pretreatment technologies are applied upstream of various conversion processes of biomass into biofuels or biomaterials, including bioethanol, biohydrogen, biomethane, biomolecules or bioproducts. Pretreatments may include mechanical, thermal, chemical and biological techniques, which represent a crucial, cost-intensive step for the development of biorefineries. Thus, research is needed to help identify the most effective, economic, and environmentally friendly pretreatment options for each feedstock. This Special Issue aims to gather recent developments of biomass pretreatments for bioproduct and biofuel production.

Technology: general issues --- biomass --- valorisation --- ionic liquid --- crystallinity --- enzymatic hydrolysis --- pre-treatment --- acidogenic fermentation --- hydrothermal treatment --- source separated organics --- volatile fatty acids --- particulate organics solubilization --- microbial community analysis --- Pennisetum alopecuroides --- dilute alkaline pretreatment --- ferric chloride pretreatment --- bioethanol --- biomethane --- citrus peel waste --- biorefinery --- biorefinery residues --- ADM1 --- anaerobic digestion --- aqueous ammonia soaking pre-treatment --- continuous --- digested manure fibers --- modelling --- acetic acid --- butyric acid --- HRT --- pH --- propionic acid --- steam treatment --- pretreatment --- lignocellulose --- biochemical methane potential --- lithium --- sugarcane bagasse --- saccharification --- glycosyl-hydrolase --- ToF-SIMS --- surface ion distribution --- second-generation ethanol --- microwave pretreatment --- grass biomass --- p-hydroxycinnamic acids extraction --- lignocellulosic biomass --- NaOH pretreatment --- bioreactor experiments --- inhibition --- grass lawn waste --- whole slurry --- separated fractions --- alkali --- acid --- energy balance --- economical assessment --- municipal sludge --- thermal pretreatment --- microwave --- contaminants of emerging concern --- personal care products --- antimicrobial disinfectants --- triclosan --- ultra-high performance liquid chromatography --- tandem mass spectrometry --- biogas production --- fruit and vegetable harvesting wastes --- process optimization --- thermo chemical pretreatment --- biogas yield --- waste activated sludge --- electro-Fenton --- disintegration --- dewaterability --- mechanical pretreatments --- agricultural wastes --- rheology --- physical properties

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Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

extruded products --- flaxseed --- amaranth --- dietary fiber --- extrusion-cooking --- fortified blended foods (FBFs) --- sensory --- food aid --- extrusion --- cereal --- legume --- infant --- child --- porridge --- sourdough --- fiber --- amino acids --- phenolic compounds --- phytic acid --- pulses --- re-milled semolina --- bread --- pizza --- focaccia --- rheological properties --- reofermentograph --- bioactive compounds --- texture --- sensory profile --- hemp --- chickpea --- milling by-products --- fortified pasta --- lactic acid bacteria --- nutritional value --- antioxidant capacity --- sensory properties --- functional foods --- pigmented wheat --- anthocyanins --- polyphenols --- alpha-amylase inhibition --- anti-inflammatory activity --- Moringa oleifera --- phenolic bioaccessibility --- starch digestion --- slowly digestible starch --- resistant starch --- Triticum turgidum L. subsp. durum Desf. --- NaCl --- low-sodium sea salt --- Na+ reduction --- physico-chemical and textural attributes --- sensory evaluation --- inulin --- bakery products --- xanthan gum --- leavening agent --- coffee silverskin --- chemical characterization --- toxicological analysis --- extreme vertices mixture design --- product development --- cereal beverage --- fermentation --- functional --- non-alcoholic --- health benefits --- wholewheat flour --- stone milling --- roller milling --- dough rheology --- djulis --- food quality --- optimization --- Taguchi grey relational analysis --- texture profile analysis --- sensory attributes --- protein energy malnutrition --- insect --- sorghum --- wheat --- cereal-based ready-to-drink beverage --- convenient meal replacement (CMR) --- germinated wheat --- response surface methodology (RSM) --- gamma-amino butyric acid (GABA) --- antioxidant properties --- almond skins --- by-product --- upcycling --- biscuits --- health claims --- nutritional composition --- Moringa oleifera leaf powder (MOLP) --- fortification --- consumer acceptability --- byproducts --- new quality --- insects --- pasta

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Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

Research & information: general --- extruded products --- flaxseed --- amaranth --- dietary fiber --- extrusion-cooking --- fortified blended foods (FBFs) --- sensory --- food aid --- extrusion --- cereal --- legume --- infant --- child --- porridge --- sourdough --- fiber --- amino acids --- phenolic compounds --- phytic acid --- pulses --- re-milled semolina --- bread --- pizza --- focaccia --- rheological properties --- reofermentograph --- bioactive compounds --- texture --- sensory profile --- hemp --- chickpea --- milling by-products --- fortified pasta --- lactic acid bacteria --- nutritional value --- antioxidant capacity --- sensory properties --- functional foods --- pigmented wheat --- anthocyanins --- polyphenols --- alpha-amylase inhibition --- anti-inflammatory activity --- Moringa oleifera --- phenolic bioaccessibility --- starch digestion --- slowly digestible starch --- resistant starch --- Triticum turgidum L. subsp. durum Desf. --- NaCl --- low-sodium sea salt --- Na+ reduction --- physico-chemical and textural attributes --- sensory evaluation --- inulin --- bakery products --- xanthan gum --- leavening agent --- coffee silverskin --- chemical characterization --- toxicological analysis --- extreme vertices mixture design --- product development --- cereal beverage --- fermentation --- functional --- non-alcoholic --- health benefits --- wholewheat flour --- stone milling --- roller milling --- dough rheology --- djulis --- food quality --- optimization --- Taguchi grey relational analysis --- texture profile analysis --- sensory attributes --- protein energy malnutrition --- insect --- sorghum --- wheat --- cereal-based ready-to-drink beverage --- convenient meal replacement (CMR) --- germinated wheat --- response surface methodology (RSM) --- gamma-amino butyric acid (GABA) --- antioxidant properties --- almond skins --- by-product --- upcycling --- biscuits --- health claims --- nutritional composition --- Moringa oleifera leaf powder (MOLP) --- fortification --- consumer acceptability --- byproducts --- new quality --- insects --- pasta

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This is a Special Issue of Metals devoted to aspects of Advances in Mineral Processing and Hydrometallurgy. This includes a global call for article submissions that also included Characterization along with Recycling and Waste Minimization. As such, both primary and recycled aspects will be considered. Possible specific topics included Mineralogy, Geometallurgy, Thermodynamics, Kinetics, Comminution, Classification, Physical Separations, Liquid–Solid Separations, Leaching, Solvent Extraction, Ion Exchange, Activated Carbon, Precipitation, Reduction, Process Economics and Process Control. Suggested application areas were in Gold, Silver, PGM’s, Aluminum, Copper, Zinc, Lead, Nickel, and Titanium. Critical Metals articles on topics such as Lithium, Antimony Tellurium, Gallium, Germanium, Cobalt, Graphite, Indium, and Rare Earth were also welcome. As such, this Special Issue of Metals was well supported by diverse submissions and the final publication of high-quality peer-reviewed articles.

BOS filter cakes --- butyric acid --- selective leaching --- leaching behaviors --- zinc --- iron --- chalcocite --- sulphide leaching --- copper --- reusing water --- desalination residue --- ecological treatment --- leaching --- black copper ore --- copper wad --- copper pitch --- comminution --- grinding circuit --- Swebrec function --- size distribution models --- modelling --- lateritic ore --- iron and steelmaking wastes --- alkalis --- aqueous treatment --- waste treatment --- reducing agent --- manganese --- viscoelasticity --- quartz --- kaolin --- seawater --- magnesium precipitates --- chalcopyrite concentrate --- hydrogen peroxide --- sulfuric acid --- leaching kinetics --- copper tailings --- rheology --- fractal aggregates --- thickening --- MnO2 --- acid media --- ANOVA --- dissolution --- arsenic --- trisulfide --- copper sulfate --- kinetics --- shrinking core model --- time-to-a-given-fraction kinetics analysis --- silica recovery --- column flotation --- mining waste --- waste reprocessing --- CuFeS2 --- chloride media --- manganese nodules --- thiosulfate --- gold leaching --- silver leaching --- kinetic analysis --- sedimentary ore --- diffusion control --- mixed control --- chalcopyrite --- ionic liquid --- bromide --- seawater flotation --- pyrite depression --- guar gum --- FBRM --- clay-based copper tailings --- fractal dimension --- mixing intensity --- population balance model --- seawater flocculation --- platinum-group metal --- metal precipitation --- ion-pair --- aliphatic primary amine --- hydrochloric acid --- enhanced flocculation --- water recovering --- magnesium removal --- shredded waste printed circuit boards --- precious metals --- bromine --- platinum group elements --- catalytic converters --- acidic fusion --- acidic leaching --- sulfation --- n/a --- nitrate --- gas scrubbing --- recovery --- gold --- refractory --- nitric acid --- microwave --- coal fly ash --- sandy grade alumina --- AlCl3·6H2O --- crystallization --- salting-out method --- gibbsite --- precipitation --- electric arc furnace dust --- monosodium glutamate --- ammonia leaching --- high-pressure leaching --- copper extraction --- silver extraction --- desilication --- malachite --- carbonate --- ammonium hydroxide --- heterogeneous model --- rare earth elements --- NdFeB permanent magnet --- hydrometallurgical --- electrodialysis (ED) --- lithium --- lithium-ion battery --- lithium sulfate --- multistage concentration (MSC) --- gold cyanide leaching --- sulfide minerals --- SART process --- cyanidation --- activated carbon --- metal–cyanide complex --- copper ore --- carbon in pulp (CIP), agitated tank --- cyanide complexes --- metal-cyanide complex

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Over the past decade, interest in plant biostimulants has been on the rise, compelled by the growing interest of researchers, extension specialists, private industries, and farmers in integrating these products in the array of environmentally friendly tools to secure improved crop performance, nutrient efficiency, product quality, and yield stability. Plant biostimulants include diverse organic and inorganic substances, natural compounds, and/or beneficial microorganisms such as humic acids, protein hydrolysates, seaweed and plant extracts, silicon, endophytic fungi like mycorrhizal fungi, and plant growth-promoting rhizobacteria belonging to the genera Azospirillum, Azotobacter, and Rhizobium. Other substances (e.g., chitosan and other biopolymers and inorganic compounds) can have biostimulant properties, but their classification within the group of biostimulants is still under consideration. Plant biostimulants are usually applied to high-value crops, mainly greenhouse crops, fruit trees and vines, open-field crops, flowers, and ornamentals to sustainably increase yield and product quality. The global biostimulant market is currently estimated at about $2.0 billion and is expected to reach $3.0 billion by 2021 at an annual growth rate of 13%. A growing interest in plant biostimulants from industries and scientists was demonstrated by the high number of published peer-reviewed articles, conferences, workshops, and symposia in the past ten years. This book compiles several original research articles, technology reports, methods, opinions, perspectives, and invited reviews and mini reviews dissecting the biostimulatory action of these natural compounds and substances and beneficial microorganisms on crops grown under optimal and suboptimal growing conditions (e.g., salinity, drought, nutrient deficiency and toxicity, heavy metal contaminations, waterlogging, and adverse soil pH conditions). Also included are contributions dealing with the effect as well as the molecular and physiological mechanisms of plant biostimulants on nutrient efficiency, product quality, and modulation of the microbial population both quantitatively and qualitatively. In addition, identification and understanding of the optimal method, time, rate of application and phenological stage for improving plant performance and resilience to stress as well as the best combinations of plant species/cultivar × environment × management practices are also reported. We strongly believe that high standard reflected in this compilation on the principles and practices of plant biostimulants will foster knowledge transfer among scientific communities, industries, and agronomists, and will enable a better understanding of the mode of action and application procedures of biostimulants in different cropping systems.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- Crocus sativus L. --- biofertilization --- arbuscular mycorrhizal fungi --- antioxidant activity --- crocin --- picrocrocin --- polyphenols --- safranal --- Maize --- biostimulant --- root --- stress --- growth --- gene expression --- stem cuttings --- propagation --- root morphology traits --- indole-3-acetic acid (IAA) --- indole-3-butyric acid (IBA) --- gibberellins --- phenolic compounds --- nutrients --- nutraceutical potential --- soybean --- yield --- N organic fertilizer --- seaweed extract --- mycorrhizal inoculants --- phosphate-solubilizing microorganisms --- biofertilizers --- microorganism consortium --- biostimulants --- Crocus sativus --- Funneliformis mosseae --- glasshouse --- protected cultivation --- Rhizophagus intraradices --- substrate --- L-methionine --- L-tryptophan --- L-glycine --- lettuce --- nitrogen --- plant biostimulant --- environmental stress --- vegetables --- fruit quality --- plants biostimulants --- yielding --- Biostimulants --- Euglena gracilis --- algal polysaccharide --- β-glucan --- water stress --- tomato --- aeroponics --- Zea mays L --- lignohumate --- lignosulfonate --- biological activity --- nitrogen metabolism --- carbon metabolism --- proteins --- phenolics --- sugars --- Ascophyllum nodosum --- Solanum melongena --- heterostyly --- pollination efficiency --- soilless conditions --- abiotic stress --- alfalfa hydrolysate --- chitosan --- zinc --- ascorbic acid --- Fragaria x ananassa --- functional quality --- lycopene --- organic farming --- protein hydrolysate --- Solanum lycopersicum L. --- tropical plant extract --- fertilizer --- melatonin --- phytomelatonin --- plant protector --- plant stress --- Lactuca sativa L. --- legume-derived protein hydrolysate --- nitrate --- Septoria --- wheat --- Paraburkholderia phytofirmans --- thyme essential oil --- isotope --- phytoparasitic nematodes --- suppressiveness --- sustainable management --- anti-nutritional substances --- fat --- fibre --- morphotype --- protein --- corn --- imaging --- industrial crops --- maize --- next generation sequencing --- phenomics --- plant phenotyping --- row crops --- Bacillus subtilis --- carotenoids --- probiotics --- PGPR --- Mentha longifolia --- humic acid --- antioxidants --- arbuscular mycorrhizal symbiosis --- mycorrhizosphere --- AMF associated bacteria --- plant growth-promoting bacteria --- phosphate-solubilizing bacteria --- siderophore production --- soil enzymatic activity --- biological index fertility --- nitrogenase activity --- microelements fertilization (Ti, Si, B, Mo, Zn) --- seed coating --- cover crop --- vermicompost --- growth enhancement --- AM fungi --- PGPB --- water deficit --- common bean --- Glomus spp. --- organic acids --- pod quality --- seaweed extracts --- seed quality --- tocopherols --- total sugars --- bean --- amino acids --- phenols --- flavonoids --- microbial biostimulant --- non-microbial biostimulant --- Lactuca sativa L. var. longifolia --- mineral profile --- physiological mechanism --- photosynthesis --- biocontrol --- plant growth promotion --- soil inoculant --- Trichoderma --- Azotobacter --- Streptomyces --- deproteinized leaf juice --- fermentation --- lactic acid bacteria --- plant nutrition --- antioxidant capacity --- ornamental plants --- N fertilization --- nitrogen use efficiency --- leaf quality --- Spinacia oleracea L. --- sustainable agriculture --- Valerianella locusta L. --- isotopic labeling --- turfgrass --- humic acids --- leaf area index (LAI) --- specific leaf area (SLA) --- Soil Plant Analysis Development (SPAD) index --- tuber yield --- ultrasound-assisted water --- foliar spray --- Pterocladia capillacea --- bio-fertilizer --- growth parameters --- Jew’s Mallow --- CROPWAT model --- eco-friendly practices --- total ascorbic acid --- Mater-Bi® --- mineral composition --- SPAD index --- Bacillus thuringiensis --- Capsicum annuum --- microbiome --- strain-specific primer --- tracking --- sweet basil --- alfalfa brown juice --- biostimulation --- chlorophyll pigments --- histological changes --- humic substances --- protein hydrolysates --- silicon --- arbuscular mycorrhiza --- plant growth promoting rhizobacteria --- macroalgae --- microalgae --- abiotic stresses --- nutrient use efficiency --- physiological mechanisms