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This book, Proteomics and Food Analysis: Principles, Techniques, and Applications, edited by Dr. Mónica Carrera and published by MDPI, is an excellent collection of a wide range of proteomics approaches applied in food analysis.

Proteomics --- Mass --- spectrometry --- Systems --- biology --- Food --- Nutrition --- quality --- safety --- bioactivity

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Botanical chemistry --- Bioactive compounds --- phytochemistry --- natural products --- bioactivity --- medecinal plants --- analytical chemistry --- pharmacology

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Anthocyanins are natural plant pigments, responsible for many of the orange/red/purple/blue colors of many flowers, fruits, and vegetables. These colorants play important roles in plants, such as conferring UV protection and antimicrobial properties, and they are also implicated to have many potential human health-promoting properties. Research works and epidemiological studies have indicated these plant pigments to be beneficial in the reduction of chronic inflammatory diseases, such as type 2 diabetes and cardiovascular disease. For these reasons, there is increasing interest in their incorporation in foods, drugs, cosmetics, and dietary supplements as naturally derived colorants and health-promoting compounds. There is a large natural diversity in the chemical composition of anthocyanin pigments. More than 700 unique anthocyanin structures have been identified, and each has unique colorimetric, reactivity, and health-promoting properties. With such a great number of unique anthocyanins and increasing interest in their use, there is a considerable need to better understand the factors affecting their production and accumulation in plants, the factors affecting their stability and colorimetric properties, and their metabolism and mechanisms for disease alleviation. This Special Issue includes several new research works dedicated to these topics and a review of the current knowledge of anthocyanin chemistry affecting their application in food and nutrition.

and cosmetics --- Natural colorants --- Botanical aspects --- Anthocyanin chemistry and application --- drugs --- Anthocyanin absorption and metabolism --- Anthocyanins --- Color quality of foods --- Anthocyanin Bioactivity and functionality --- Chronic diseases reduction

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Phytochemicals from natural products are now widely used as food additives (antioxidants, pigments), food supplements, cosmetic ingredients, etc. Currently, the majority of the extraction processes implemented on an industrial scale for the production of bioactive-enriched extracts are based on solvents of petroleum origin. However, contemporary trends in green extraction techniques dictate a minimization of solvent use, low-energy processes and novel eco-friendly materials that are environmentally benign. The search for liquids and/or extraction technologies that could meet such requirements is, therefore, an intriguing concept. This book addresses the concept of recovering natural bioactive substances from plant resources, using state-of-the-art extraction technologies, with prospects in the food, cosmetic and pharmaceutical industries.

Research & information: general --- cosmeceutical product --- long-lived trees --- simplex-centroid mixture design --- deep eutectic solvents --- bioactivity --- flavonoids --- extraction --- deep eutectic solvents (DES) --- natural deep eutectic solvents (NaDES) --- Moringa oleifera --- polyphenols --- ultrasonication pretreatment --- antioxidants --- hydroxypropyl β-cyclodextrin --- potato peels --- grape seed --- grape skin --- green extraction --- antioxidant activity --- chlorogenic acid --- caffeine --- β-cyclodextrin --- coffee pulp --- sensory analysis --- cold brew --- cosmeceutical product --- long-lived trees --- simplex-centroid mixture design --- deep eutectic solvents --- bioactivity --- flavonoids --- extraction --- deep eutectic solvents (DES) --- natural deep eutectic solvents (NaDES) --- Moringa oleifera --- polyphenols --- ultrasonication pretreatment --- antioxidants --- hydroxypropyl β-cyclodextrin --- potato peels --- grape seed --- grape skin --- green extraction --- antioxidant activity --- chlorogenic acid --- caffeine --- β-cyclodextrin --- coffee pulp --- sensory analysis --- cold brew

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Sprouted grains are food ingredients widely appreciated for their improved nutritional, functional, organoleptic, and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value of grains and the formation of secondary metabolites with potential application in the functional food, nutraceutical, pharmaceutical, and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, and technofunctional and chemopreventive properties of sprouted seeds and their derived flours and byproducts. The six articles included in this Special Issue present insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage, and explorations of their microbiological, bioactive, and technofunctional properties.

biochemical characteristic --- enzymatic browning --- inhibitory profile --- lentil --- sprouts --- polyphenol oxidase --- purification --- germinated oat --- avenanthramides --- colorectal cancer --- chemoprevention --- bran --- cell walls --- sprouting --- dough rheology --- bread-making --- microstructure --- barley --- germination --- flour --- RSM --- nutritional properties --- bioactive compounds --- quality --- melatonin --- bioavailability --- lentil sprouts --- phenolic compounds --- antioxidant status --- pharmacokinetics --- food safety --- legumes --- microbial contamination --- protein --- mineral --- seed germination --- nutritional value --- phytochemicals --- bioactivity --- health --- technological properties --- food development --- functional foods