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Gracilaria --- Hypnea --- Pacific Ocean --- Sargassum --- marine Algae

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Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years.

blanching --- n/a --- acrylamide --- thickness --- seaweeds --- N-carbamylglutamate --- Chlorophyceae --- EPA+DHA --- hydrolysates --- Phaeophyceae --- carbohydrates --- scanning electron microscopy --- antioxidant --- scorpion (Buthus martensii Karsch) protein --- Gracilaria --- animal products --- milk --- prebiotic --- extraction --- functional properties --- refined commercial salmon oil --- HPLC-MS/MS --- total FA yield --- avocado oil --- n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration --- DHA --- alcalase --- antioxidants compounds --- flavourzyme --- phenolic compounds --- UPLC-MSE --- oil extraction --- frying time --- response surface methodology --- fatty acid profile --- response surface methodology (RSM) --- Amazonian fruits --- water holding capacity --- phenolic acids --- amaranth protein --- temperature --- feeds --- multiple response optimization --- polysaccharides --- fatty acids --- Artemisia argyi leaves --- seaweed --- Rhodophyceae --- process variable maximization --- bioactive peptides --- vitamins --- EPA --- desirability function --- ultrasonic extraction --- bioactive compounds --- crisps --- deep eutectic solvents