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Due to the increased focus on circular bioeconomies, the full utilization of marine biomasses, including side streams from the seafood processing industry, as well as the utilization of hitherto unexploited biomasses, such as star fish, mussels, seaweed, and microalgae, are receiving increased attention from both academia and the industry. These marine biomasses contain a wide array of bioactive compounds with beneficial and/or functional health properties, which can be exploited for applications in food, feed, dietary supplements, or pharma. New technologies are being developed for the recovery and preservation of bioactive compounds from these resources. Technologies for preserving perishable bioactive compounds are particularly important during the storage of seafood side streams before extraction as well as during the extraction, concentration, purification, and storage of the extracted compounds. Advanced application refers to new applications of the bioactive compounds in, for example, food products or new technologies for the incorporation of these bioactive compounds in food, feed, dietary supplements, or drugs.

Technology: general issues --- History of engineering & technology --- green crab --- protein hydrolysates --- enzymatic hydrolysis --- type 2 diabetes --- anti-hyperglycemia --- antiradical activity --- hydrolysates --- hydrothermal extracts --- A. broughtonii --- omega-3 --- microencapsulation --- spray-drying --- whey protein --- lipid oxidation --- food fortification --- sugar kelp (Saccharina latissima) --- seaweed --- blanching --- freezing --- iodine --- nutrients --- bioactives --- antioxidant activity --- emulsifying properties --- statistical modelling --- optimization --- protein emulsifiers --- physical stability --- oxidative stability --- algae --- industrial seaweeds --- vegan protein --- combined extraction --- bioactive compounds --- sustainability --- bioeconomy --- functionality --- green crab --- protein hydrolysates --- enzymatic hydrolysis --- type 2 diabetes --- anti-hyperglycemia --- antiradical activity --- hydrolysates --- hydrothermal extracts --- A. broughtonii --- omega-3 --- microencapsulation --- spray-drying --- whey protein --- lipid oxidation --- food fortification --- sugar kelp (Saccharina latissima) --- seaweed --- blanching --- freezing --- iodine --- nutrients --- bioactives --- antioxidant activity --- emulsifying properties --- statistical modelling --- optimization --- protein emulsifiers --- physical stability --- oxidative stability --- algae --- industrial seaweeds --- vegan protein --- combined extraction --- bioactive compounds --- sustainability --- bioeconomy --- functionality

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Food Additives & Contaminants, Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of pesticide and veterinary drug residues, environmental contaminants, natural toxicants, mycotoxins, trace elements, migration from food packaging, food processing contaminants, authenticity and allergenicity of foods. Papers are published on animal feeds where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.

Food Additives --- Food Contamination --- Food additives --- Food contamination --- Aliments --- Periodicals. --- Additifs --- Périodiques --- Contamination --- Food Additives. --- Food Contamination. --- Food additives. --- Food contamination. --- Research --- Business, Economy and Management --- Economics --- Contaminated food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Additive compounds --- Additives, Food --- Chemical additives in food --- Enriched foods --- Food Adulteration --- Adulteration, Food --- Adulterations, Food --- Contamination, Food --- Contaminations, Food --- Food Adulterations --- Food Contaminations --- Additive, Food --- Food Additive --- additives --- food science --- food colorants --- food preservatives --- GRAS substances --- acidulants --- calcium silicate --- curing agents --- dietary supplements --- emulsifiers --- flavor enhancers --- flavorings --- food composition --- food enrichment --- food fortification --- food processing --- food quality --- food safety --- food storage --- gelling agents --- ingredients --- natural additives --- potassium bromate --- Spirulina maxima --- stabilizers --- thickeners --- antibrowning agents --- chemical contamination of food --- contaminants in food --- contaminated food --- food contaminants --- food toxicology --- radioactive contamination of food --- egg contamination --- milk contamination --- packaging materials migration --- seafood contamination --- acute oral toxicity --- adulterated foods --- adulterated products --- aflatoxin M2 --- aflatoxins --- antimicrobial packaging --- bacterial contamination --- cross contamination --- dietary exposure --- etiological agents --- extended shelf life --- FDA Food Safety Modernization Act --- food defense --- food fraud --- food microbiology --- food pathogens --- food spoilage --- foodborne illness --- fungal contamination --- health hazards --- intermediate moisture foods --- microbial contamination --- microbiological guidelines --- ochratoxins --- oral exposure --- seafood-borne illness --- spoilage bacteria --- spoilage fungi --- spoilage yeast --- tamper-evident design --- tamper-resistant design --- tampering --- toxigenic strains --- viral contamination --- Diet & Clinical Nutrition --- Nutritional Sciences --- sodium lactate

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The longstanding "cash versus food" debate has received renewed attention in both research and practice. This paper reviews key issues shaping the debate and presents new evidence from randomized and quasi-experimental evaluations that deliberately compare cash and in-kind food transfers in ten developing counties. Findings show that relative effectiveness cannot be generalized: although some differences emerge in terms of food consumption and dietary diversity, average impacts tend to depend on context, specific objectives, and their measurement. Costs for cash transfers and vouchers tend to be significantly lower relative to in-kind food. Yet the consistency and robustness of methods for efficiency analyses varies greatly.

Administrative Costs. --- Agricultural Activities. --- Agricultural Economics. --- Agriculture. --- Assistance Programs. --- Bars. --- Beneficiary. --- Bread. --- Cash Assistance. --- Cash Interventions. --- Cash Payments. --- Cash Transfer Programs. --- Cash Transfer. --- Cassava. --- Cereals. --- Child Growth. --- Child Health. --- Child Nutrition. --- Chocolate. --- Conditional Cash. --- Conditional Transfer. --- Corn. --- Dairy. --- Distribution Program. --- Distribution System. --- Dried Fish. --- Drought. --- Economic Growth. --- Education Programs. --- Eggs. --- Emergency Food. --- Famine. --- Feeding Programs. --- Flour. --- Food Aid. --- Food and Beverage Industry. --- Food Assistance Programs. --- Food Assistance. --- Food Availability. --- Food Commodities. --- Food Consumption. --- Food Distribution. --- Food Expenditures. --- Food Fortification. --- Food Insecurity. --- Food Policy. --- Food Prices. --- Food Producers. --- Food Production. --- Food Programmes. --- Food Programs. --- Food Provision. --- Food Ration. --- Food Rations. --- Food Relief. --- Food Security. --- Food Shortage. --- Food Stamp. --- Food Supply. --- Food Transfer. --- Food Vouchers. --- Food. --- Foods. --- Fruit. --- Global Food Production. --- Grains. --- Health Centers. --- Health Program. --- Health, Nutrition and Population. --- Home Ration. --- Household Consumption. --- Household Food Security. --- Household Income. --- Household Level. --- Household Size. --- Household Surveys. --- Household Welfare. --- Human Resources. --- Humanitarian Response. --- Income Transfer. --- Income. --- Industry. --- International Social Security. --- Labeling. --- Labor Supply. --- Lean Season. --- Legumes. --- Logistics. --- Maintenance Program. --- Maize. --- Malnutrition. --- Market Prices. --- Maternal-Child Health. --- Meal. --- Measures. --- Meat. --- Milk Powder. --- Natural Disasters. --- Nutrition Assistance. --- Nutrition Programs. --- Nutrition Training. --- Nutrition. --- Nutritional Benefits. --- Palm Oil. --- Pasta. --- Peanuts. --- Pensions. --- Political Economy. --- Poor. --- Potatoes. --- Poverty Line. --- Poverty Reduction. --- Poverty. --- Protection Systems. --- Provision of Goods. --- Public Action. --- Public Distribution System. --- Public Works. --- Pulses. --- Purchasing Power. --- Rations. --- Red Beans. --- Refugee Camps. --- Resource Allocation. --- Rice. --- Risk Management. --- Risks. --- Rural Poverty Reduction. --- Safety Net Programs. --- Safety Net Transfers. --- Safety Net. --- Safety Nets and Transfers. --- Savings. --- School Feeding Programs. --- School Feeding. --- School Fees. --- School Meals. --- Share of Transfers. --- Social Contract. --- Social Pensions. --- Social Protection. --- Social Protections and Labor. --- Social Safety Nets. --- Social Security. --- Social Spending. --- Social Transfer. --- Social Transfers. --- Staple Foods. --- Starch. --- Subsidies. --- Sugar. --- Supermarket. --- Targeting. --- Temporary Employment. --- Transaction Costs. --- Transfer Amount. --- Transfer Program. --- Transfers in Cash. --- Transfers. --- Tubers. --- Ultra Poor. --- Vegetables. --- Vouchers. --- Vulnerable Group. --- Welfare. --- Wheat Flour. --- Wheat. --- Works Program. --- World Food Programme.

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Sports --- Dietary Supplements --- Exercise --- Nutrition Physiology --- Athletes --- Sportifs --- Exercice --- physiology --- Nutrition --- Periodicals. --- Physiological aspects --- Alimentation --- Périodiques --- Aspect physiologique --- Nutritional Physiological Phenomena. --- Dietary Supplements. --- physiology. --- Nutrition. --- Physiological aspects. --- Athletic Training & Coaching. --- Exercise & Fitness. --- Nutrition Science. --- Dietary Supplementations --- Food Supplementations --- Nutraceuticals --- Nutriceuticals --- Food Supplements --- Neutraceuticals --- Dietary Supplement --- Food Supplement --- Neutraceutical --- Nutraceutical --- Nutriceutical --- Supplement, Dietary --- Supplement, Food --- Supplementations, Dietary --- Supplements, Dietary --- Supplements, Food --- Exercise physiology --- Nutrition Phenomena --- Nutrition Physiological Concepts --- Nutrition Physiological Phenomenon --- Nutrition Process --- Nutritional Phenomena --- Nutritional Physiological Phenomenon --- Nutritional Physiology --- Nutritional Physiology Concepts --- Nutritional Physiology Phenomenon --- Nutritional Process --- Nutritional Processes --- Nutrition Physiological Phenomena --- Nutrition Processes --- Nutritional Physiology Phenomena --- Concept, Nutrition Physiological --- Concept, Nutritional Physiology --- Concepts, Nutrition Physiological --- Concepts, Nutritional Physiology --- Nutrition Physiological Concept --- Nutritional Physiology Concept --- Phenomena, Nutrition --- Phenomena, Nutrition Physiological --- Phenomena, Nutritional --- Phenomena, Nutritional Physiological --- Phenomena, Nutritional Physiology --- Phenomenon, Nutrition Physiological --- Phenomenon, Nutritional Physiological --- Phenomenon, Nutritional Physiology --- Physiological Concept, Nutrition --- Physiological Concepts, Nutrition --- Physiological Phenomena, Nutrition --- Physiological Phenomena, Nutritional --- Physiological Phenomenon, Nutrition --- Physiological Phenomenon, Nutritional --- Physiology Concept, Nutritional --- Physiology Concepts, Nutritional --- Physiology Phenomena, Nutritional --- Physiology Phenomenon, Nutritional --- Physiology, Nutrition --- Physiology, Nutritional --- Process, Nutrition --- Process, Nutritional --- Processes, Nutrition --- Processes, Nutritional --- Physical activity --- Warm-up --- Workouts (Exercise) --- Sports persons --- Sportspeople --- Sportspersons --- Physiological effect --- sports nutrition --- Herbal Supplements --- Herbal Supplement --- Supplement, Herbal --- Supplements, Herbal --- Functional Food --- Clinical exercise physiology --- Food --- Nutritional Sciences --- Phototrophic Processes --- Autotrophic Processes --- Heterotrophic Processes --- Chemoautotrophic Growth --- Health --- Physical education and training --- Sports personnel --- nutrition. --- sports. --- dietary supplements. --- exercise. --- nutrition physiology. --- nutrition --- assimilation (physiology) --- digestion --- energy requirements --- ionome --- nutrient-nutrient interactions --- nutrient balance --- nutrient partitioning --- nutrient requirements --- nutrient reserves --- nutrient resorption (physiology) --- nutrient retention --- nutrient transport --- nutrient uptake --- nutrient utilization --- nutrition-genotype interaction --- nutrient deficiencies --- postprandial state --- aerobic exercise --- aerobics (exercise) --- anaerobic exercise --- isometric exercise --- physical conditioning --- physical exercise --- warm-up exercise --- physical activity --- strength training --- yoga --- cardiorespiratory fitness --- exercise equipment --- exercise test --- peak oxygen uptake --- dietary supplementation --- food supplements --- neutraceuticals --- nutraceuticals --- nutriceuticals --- nutrient supplements --- nutrition supplements --- nutritional supplements --- supplemental feeding --- supplementary feeding --- synbiotics --- diet --- dietary calcium --- dietary mineral supplements --- ergogenic aids --- feed supplements --- prebiotics --- protein supplements --- red yeast rice --- vitamin-mineral supplements --- vitamin supplements --- bee pollen --- Dietary Supplement Health and Education Act of 1994 --- feed additives --- food additives --- food fortification --- herbal medicines --- nutritional intervention --- nutritional support --- pharmacognosy --- probiotics --- sodium cholate --- Biological Sciences --- animal physiology --- body composition --- ecophysiology --- electrophysiology --- excretion --- exudation --- fungus physiology --- growth and development --- metabolism --- microbial physiology --- nutrient use efficiency --- nutrition physiology --- ocular physiology --- oxygen requirement --- physiological regulation --- physiological response --- physiological state --- physiological transport --- plant physiology --- psychophysiology --- reproduction --- secretion --- somatic incompatibility --- taxis (physiology) --- tissue distribution --- tropisms --- water requirement --- biochemistry --- pathophysiology --- physiologists --- athletics --- ball games --- games (sports) --- sport --- leisure, recreation and tourism --- archery --- winter sports --- athletes --- athletic fields --- athletic performance --- games --- golf courses --- sports equipment --- sports medicine --- swimming pools --- adapted feeding --- animal nutrition --- energy deficiencies --- energy intake --- feeding methods --- food availability --- human nutrition --- nutrient excess --- nutrient intake --- nutrigenomics --- nutrition research --- nutrition science --- nutritional adequacy --- nutritional status --- optimal nutrition --- plant nutrition --- weight control --- nutritional ecology --- trophic levels --- trophic relationships --- Nutritionary hygiene. Diet --- Human medicine --- Agriculture. Animal husbandry. Hunting. Fishery --- Nutritional Physiological Phenomena