Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Carotenoids are uniquely functional polyene pigments that are ubiquitous in nature; aside from being responsible for the color of a wide variety of vegetables, interest has been focused on food carotenoids due to their likely health benefits. This Special Issue, “Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation”, consists of five peer-reviewed papers that cover a numerous new insights on the chemistry of carotenoids together with some observations related to their protection from photodegradation. Moreover, other considerations about their biosynthesis and influencing parameters in fresh food are included.

Research & information: general --- HPLC-DAD-MS --- 5,6-/5,8-epoxyxanthophylls --- elicitors --- pheophytins --- chlorophylls --- vineyard aspect --- vineyard topography --- vine vigor --- heat accumulation --- temperature --- photosynthetically active radiation --- lutein --- neoxanthin --- β-carotene --- carotenoids --- traditional food --- light-emitting diodes --- pulsed electric field --- zeaxanthin --- flavonoid --- carotenoid --- salicylic acid --- methyl jasmonate --- citrus fruit --- juice sacs --- eugenol --- photoprotection --- provitamin A --- HPLC-DAD-MS --- 5,6-/5,8-epoxyxanthophylls --- elicitors --- pheophytins --- chlorophylls --- vineyard aspect --- vineyard topography --- vine vigor --- heat accumulation --- temperature --- photosynthetically active radiation --- lutein --- neoxanthin --- β-carotene --- carotenoids --- traditional food --- light-emitting diodes --- pulsed electric field --- zeaxanthin --- flavonoid --- carotenoid --- salicylic acid --- methyl jasmonate --- citrus fruit --- juice sacs --- eugenol --- photoprotection --- provitamin A

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The G.B. Elyakov Pacific Institute of Bioorganic Chemistry of the Far-Eastern Branch of the Russian Academy of Sciences (PIBOC FEB RAS) was founded in 1964 in Vladivostok in the Far East of Russia. Over many years, we have been carrying out studies on the natural products of both marine and terrestrial origin. In collaboration with many Russian and foreign scientists, we have investigated many hundreds of diverse biomolecules, including steroids and terpenoids, quinoid compounds and alkaloids, polysaccharides and lipids, enzymes and lectins, proteins, and peptides. The Institute has a collection of marine microorganisms (KMM) PIBOC, which includes more than 4000 strains of marine bacteria and more than 1000 strains of marine fungi. The biological activity of natural compounds is also being studied. This book includes the 14 manuscripts which covered almost all aspects of PIBOC research activity in the fields of bioorganic chemistry, biochemistry, organic synthesis of natural compounds, marine microbiology, and genetic engineering, and we hope it will provide interesting new information for scientists working in these fields.

Research & information: general --- polyhydroxylated steroids --- NMR spectra --- starfish --- Anthenoides laevigatus --- cytotoxicity --- soft agar assay --- kainic acid --- domoic acid --- dysiherbaine --- neodysiherbaine A --- marine bacteria --- whole genome sequence --- porin --- amino acids composition --- bilayer lipid membrane --- pore-forming activity --- spatial structure --- phlorotannins --- phlorethols --- anticancer activity --- colorectal cancer --- radiosensitizer --- radiotherapy --- 1,4-naphthoquinones --- quinoid compounds --- thioglycosides --- quinone-sugar conjugates --- cytotoxic activity --- antibiotic activity --- histochrome --- echinochrome A --- oxidative degradation --- HPLC–DAD–MS --- NMR --- actinoporin --- sea anemone --- Heteractis crispa --- anti-migratory activity --- glycosphingolipids --- cerebrosides --- peroxidation products --- structure elucidation --- allylic thioether --- ESI-MS --- GC-MS --- mass spectra --- glass sponge --- isomalabaricanes --- Stelletta sp. --- marine sponge --- terpenoid --- Cobetia amphilecti --- Cobetia litoralis --- Cobetia pacifica --- Cobetia marina --- Cobetia crustatorum --- identification markers --- alkaline phosphatase PhoA --- lanosterol 14-alpha demethylase --- flavonoids --- enzyme inhibition --- surface plasmon resonance --- spectral titration --- molecular docking --- Zobellia --- genomes --- polysaccharide lyase family 7 --- alginate utilization system --- paralogs --- orthologs --- recombinant phospholipase A1 --- Yersinia pseudotuberculosis --- inclusion bodies --- fusion protein --- green fluorescent protein --- porin gene expression --- antibiotic stress --- phenotypic heterogeneity --- n/a --- HPLC-DAD-MS

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The book presents a collection of original scientific studies aimed at identifying the pigments and dyes in several archaeological or historical objects and artworks. The objects under investigation span from ancient Greek vases to modern paintings, and show the importance of scientific analysis not only to reveal the artists’ materials in different contexts, but also to support conservation and curatorial strategies for the preservation and display of cultural heritage.

Late Cycladic I --- brominated indigoids --- Muricidae --- murex --- purpurissum --- true purple --- microRaman --- FTIR --- HPLC–DAD --- weld lake pigments --- yellow lakes --- luteolin --- 19th century --- Winsor &amp --- Newton --- conservation --- Liu Kang --- SEM-EDS --- MA-XRF --- IRFC --- X-RAY --- RTI --- hidden paintings --- pigments --- synthetic organic pigments --- royal talens --- handheld raman spectroscopy --- microraman spectroscopy --- modern artist oil paint --- urolithin C --- brazilein --- brazilwood marker component --- historical textile --- alteration --- cadmium orange --- chlorine --- selenium --- terracotta --- maize stem --- New Spain --- computerized tomography --- Raman --- SEM-EDX --- Mexican sculpture --- polychrome sculpture --- Maria Sibylla Merian --- colored prints --- hyperspectral imaging --- X-ray fluorescence spectroscopy --- photometric stereo --- Prussian blue --- non-invasive pigment characterization --- textiles --- dyes --- Peru --- ambient ionization mass spectrometry --- DART-MS --- paper spray MS --- HPLC --- non-invasive techniques --- FORS --- XRF --- illuminated manuscripts --- brazilwood --- colourants --- Antoine de Lonhy --- Torino --- reflectance spectroscopy --- SERS --- synthetic dyes --- Tholu Bommalata --- puppets --- pigment identification --- Raman spectroscopy --- scanning electron microscopy-energy dispersive spectroscopy --- microstratigraphic analysis --- Viking Age --- dyestuff --- HPLC-DAD-MS --- aragonite --- Brunswick green --- clinochlore --- mortars --- ultramarine yellow --- vermilion --- wall paintings --- XRD --- Henri Matisse --- cut-outs --- gouache --- Pigment identification --- light sensitivity --- X-ray fluorescence spectroscopy (XRF) --- Fourier transform infrared spectroscopy (FTIR) --- microfaedometry (MFT) --- n/a --- HPLC-DAD

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book is focused on the existing gap between the theoretical bioactivity of (poly)phenols and their real influence in terms of health, once ingested. Due to this, new studies are needed and some examples of new tendencies are included from in vitro and in vivo models which allow for exploring bioaccessibility, bioavailability, and bioactivity, that need to be developed to understand the actual importance of consuming functional foods, rich in these plant secondary metabolites. Moreover, current new strategies need to be developed to enhance the content of these foods, as well as setting up new formulations rich in bioaccessible and bioavailable compounds. Altogether, it could provide a new perspective in therapy, expanding the use of these natural functional compounds, ingredients, and foods in the clinical frame, reducing the use of synthetic drugs. As a result, the joint contribution of multidisciplinary experts from the areas of food science, health, and nutrition, together with the industrial sector, would help to reach these objectives. Taking this into account, diverse studies have been included in this study, which comprises different strategies to approach these objectives from different, complementary, points of view, ranging from the enrichment of by-products in bioactive compounds, through different agricultural techniques, to the assimilation of these compounds by the human body, both in vitro and in vivo, as well as by clinical studies.

cognitive function --- polyphenols --- flavonoids --- CREB protein --- BDNF --- memory --- fruits and vegetables --- cerebral blood flow --- polydatin --- resveratrol --- urate crystals --- pyrophosphate crystals --- crystal-induced inflammation --- dietary intervention --- maqui-citrus juice --- flavanones --- urinary excretion --- UHPLC-ESI-QqQ-MS/MS --- obesity --- Hibiscus sabdariffa --- Lippia citriodora --- olive --- salinity --- osmolytes --- adaptation --- secondary metabolism --- plant growth promoting rhizobacteria (PGPR) --- net photosynthesis --- oleuropein --- water use efficiency (WUE) --- phenolic compounds --- HPLC-DAD --- fluorescence detection --- flavan-3-ols --- procyanidins --- ORAC --- (+)-catechin --- (−)-epicatechin --- dark chocolate --- cranberry --- periodontal diseases --- dental biofilm --- antibacterial activity --- anti-biofilm activity --- F. nucleatum --- P. gingivalis --- A. actinomycetemcomitans --- n/a --- (poly)phenols --- bioactivity --- bioavailability --- inflammation --- secondary metabolites --- antibacterial --- antioxidant --- diet --- fruit --- vegetables

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

It is our pleasure to present this Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food”. Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds—especially phenolic compounds—in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve the minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, I encourage you to read some interesting papers aimed at bringing the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly arouse considerable interest among a large group of our readers from different disciplines and research fields.

apple --- phenolic compounds --- genetic resources --- HPLC-DAD --- thyme --- oregano --- dry herbs --- polyphenols --- chlorophyll --- carotenoids --- microbial --- cytotoxicity --- dissolution test --- functional food --- innovative food --- drying --- natural food --- Helianthus tuberosus --- pro-healthy properties --- plant polyphenols --- food processing --- phenolic content --- bioavailability --- bioaccessibility --- coffee Arabica --- roasting process --- brewing methods --- antioxidant activity --- flavonoids --- caffeine --- pH of infusions --- tannins --- snack --- baking --- carotenoids content --- chlorophyll content --- total polyphenols content --- calorific value --- sensory properties --- sourdough fermentation --- inoculation --- lactic acid bacteria --- FODMAP --- fructans --- antioxidants --- chocolate --- free radical scavenging activity --- reducing power --- functionalization of food --- electronic nose analysis --- isoflavone conversion --- thermal process --- immature seeds --- mature seeds --- internal water content --- konjac --- linseed flour --- fat substitute --- volatile compounds --- lipid oxidation --- encapsulation --- Mauritia flexuosa (aguaje) --- controlled dehydration