Choose an application

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

Phenolic compounds are an extremely diverse class of ubiquitous secondary metabolites produced by a variety of organisms playing different biological roles. They have numerous types of demonstrated bioactivities, including antioxidant, antimicrobial, anti-inflammatory, antitumoral, immunomodulator, neuroprotective, cardioprotective, and antidiabetic activities. Marine organisms produce a vast collection of unique phenolic structures, some of them not found in terrestrial habitats. Progress in different aspects is rapidly advancing, and this Special Issue will provide updated information and recent studies on marine phenolics. Specially, this issue is focused on their chemical characterization, elucidation of their structures, evaluation of their biological properties and mechanisms of action, efficient extraction and purification technologies, development of value-added applications, as well as formulation of novel products.

ultrasound assisted extraction --- conventional extraction --- polyphenols --- phlorotannin --- macroalgae --- antioxidant capacity --- seaweeds --- antioxidant potential --- LC-ESI-QTOF-MS/MS --- HPLC-PDA --- seaweed polyphenols --- hypoglycemic effect --- starch digestion --- enzyme inhibition --- cochayuyo --- seaweed polyphenolics --- polyphenolics extractions --- phlorotannins --- bromophenols --- flavonoids --- phenolic terpenoids --- polyphenolics bioactivities --- marine phenolics --- emerging technologies --- extraction --- Ascophyllum --- seaweed --- health benefits --- isomers --- LC-MSn --- diversity --- phenolics --- simple phenolics --- seawater --- algae --- seagrass --- biological activity --- brown seaweeds --- microwave-assisted extraction --- response surface methodology --- antioxidant --- antiradical activity --- xanthine oxidase --- α-glucosidase

Choose an application

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

Phenolic compounds are an extremely diverse class of ubiquitous secondary metabolites produced by a variety of organisms playing different biological roles. They have numerous types of demonstrated bioactivities, including antioxidant, antimicrobial, anti-inflammatory, antitumoral, immunomodulator, neuroprotective, cardioprotective, and antidiabetic activities. Marine organisms produce a vast collection of unique phenolic structures, some of them not found in terrestrial habitats. Progress in different aspects is rapidly advancing, and this Special Issue will provide updated information and recent studies on marine phenolics. Specially, this issue is focused on their chemical characterization, elucidation of their structures, evaluation of their biological properties and mechanisms of action, efficient extraction and purification technologies, development of value-added applications, as well as formulation of novel products.

Research & information: general --- Biology, life sciences --- Food & society --- ultrasound assisted extraction --- conventional extraction --- polyphenols --- phlorotannin --- macroalgae --- antioxidant capacity --- seaweeds --- antioxidant potential --- LC-ESI-QTOF-MS/MS --- HPLC-PDA --- seaweed polyphenols --- hypoglycemic effect --- starch digestion --- enzyme inhibition --- cochayuyo --- seaweed polyphenolics --- polyphenolics extractions --- phlorotannins --- bromophenols --- flavonoids --- phenolic terpenoids --- polyphenolics bioactivities --- marine phenolics --- emerging technologies --- extraction --- Ascophyllum --- seaweed --- health benefits --- isomers --- LC-MSn --- diversity --- phenolics --- simple phenolics --- seawater --- algae --- seagrass --- biological activity --- brown seaweeds --- microwave-assisted extraction --- response surface methodology --- antioxidant --- antiradical activity --- xanthine oxidase --- α-glucosidase

Choose an application

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

As plant-based foods, both vegetables and fruits have been clearly associated with the presence of high amounts of bioactive compounds, and have been demonstrated as having a central role in the prevention of diseases. Many scientists of different research fields have lavished great effort both to characterize the bioactive compounds’ compositions and to deepen understanding regarding the mechanisms of action through which fruits and vegetables exert their health-promoting and/or disease-preventing properties. In this book, studies on the bioactive compounds’ composition of the main fruit and vegetable species, on their health effects as fresh-consumed, transformed products or applied in in vitro models, and on their mechanisms of actions against human pathologies are presented.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- ABTS --- bioactive compounds --- DPPH --- flavonoids --- genetic distance --- genotypic and phenotypic correlation --- nutraceutical value --- phenolics --- UPGMA --- apricot --- methyl jasmonate --- salicylic acid --- antioxidant property --- enzyme activity --- postharvest quality --- elderberry --- reishi --- respiratory tract infections --- common cold --- influenza-like illness --- respiratory infection symptoms --- randomized controlled trial --- agrobiodiversity --- antioxidant activity --- health benefits --- medicinal properties --- Mediterranean diet --- market food trends --- sustainability --- wild edible greens --- organic farming --- conventional farming --- trace elements --- heavy metals --- risk assessment --- anthocyanins --- Fragaria × ananassa --- latitude --- temperature --- global radiation --- cultivar × environmental interaction --- phytochemical compounds --- antioxidant capacity --- Brassica spp. --- vegetables --- cultivation techniques --- glucosinolates --- apple --- royal gala --- pink lady --- red delicious --- smitten --- fuji --- phenolic compounds --- LC-ESI-QTOF-MS/MS --- HPLC --- garlic --- Allium sativum --- thiosulfinate --- allicin --- sepsis --- immunomodulation --- interleukins --- rats --- hydroxytyrosol --- olive extract --- olive polyphenols --- grape extract --- oleuropein --- F2-isoprostanes --- AGEs --- Gynura bicolor --- prediabetes --- phytochemical --- blood glucose --- oxidative stress --- n/a

Choose an application

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

In the food and beverage industries, implementing novel methods using digital technologies such as artificial intelligence (AI), sensors, robotics, computer vision, machine learning (ML), and sensory analysis using augmented reality (AR) has become critical to maintaining and increasing the products’ quality traits and international competitiveness, especially within the past five years. Fermented beverages have been one of the most researched industries to implement these technologies to assess product composition and improve production processes and product quality. This Special Issue (SI) is focused on the latest research on the application of digital technologies on beverage fermentation monitoring and the improvement of processing performance, product quality and sensory acceptability.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- sensor networks --- automation --- beer acceptability --- beer fermentation --- RoboBEER --- machine learning --- ultrasonic measurements --- long short-term memory --- industrial digital technologies --- yeast morphology --- automated image analysis --- heat stress --- vacuoles --- cell size --- computer vision --- foam stability --- image analysis --- lager beer --- foam retention --- polyphenols --- LC-ESI-QTOF-MS/MS --- HPLC --- medicinal plants --- ginger --- lemon --- mint --- herbal tea infusion --- antioxidants --- black pepper --- focus group --- hops --- Kawakawa --- off aromas --- gas sensors --- robotic pourer --- aroma thresholds --- climate change --- artificial neural networks --- volatile phenols --- glycoconjugates --- bushfires --- sparkling wine --- fermentation --- biogenic amines --- wine quality --- liquid chromatography --- principal component analysis --- augmented reality --- non-dairy yogurt --- contexts --- consumer acceptability --- emotional responses --- Fermentation --- Olea europaea --- respiration rate --- storage conditions --- transport --- TeeBot --- high throughput --- liquid handling robot --- metabolite analysis --- stochastic dynamic optimisation --- uncertainty --- n/a

Choose an application

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

As plant-based foods, both vegetables and fruits have been clearly associated with the presence of high amounts of bioactive compounds, and have been demonstrated as having a central role in the prevention of diseases. Many scientists of different research fields have lavished great effort both to characterize the bioactive compounds’ compositions and to deepen understanding regarding the mechanisms of action through which fruits and vegetables exert their health-promoting and/or disease-preventing properties. In this book, studies on the bioactive compounds’ composition of the main fruit and vegetable species, on their health effects as fresh-consumed, transformed products or applied in in vitro models, and on their mechanisms of actions against human pathologies are presented.

ABTS --- bioactive compounds --- DPPH --- flavonoids --- genetic distance --- genotypic and phenotypic correlation --- nutraceutical value --- phenolics --- UPGMA --- apricot --- methyl jasmonate --- salicylic acid --- antioxidant property --- enzyme activity --- postharvest quality --- elderberry --- reishi --- respiratory tract infections --- common cold --- influenza-like illness --- respiratory infection symptoms --- randomized controlled trial --- agrobiodiversity --- antioxidant activity --- health benefits --- medicinal properties --- Mediterranean diet --- market food trends --- sustainability --- wild edible greens --- organic farming --- conventional farming --- trace elements --- heavy metals --- risk assessment --- anthocyanins --- Fragaria × ananassa --- latitude --- temperature --- global radiation --- cultivar × environmental interaction --- phytochemical compounds --- antioxidant capacity --- Brassica spp. --- vegetables --- cultivation techniques --- glucosinolates --- apple --- royal gala --- pink lady --- red delicious --- smitten --- fuji --- phenolic compounds --- LC-ESI-QTOF-MS/MS --- HPLC --- garlic --- Allium sativum --- thiosulfinate --- allicin --- sepsis --- immunomodulation --- interleukins --- rats --- hydroxytyrosol --- olive extract --- olive polyphenols --- grape extract --- oleuropein --- F2-isoprostanes --- AGEs --- Gynura bicolor --- prediabetes --- phytochemical --- blood glucose --- oxidative stress --- n/a