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IRON-SULFUR PROTEINS --- CLUSTER COMPOUNDS --- REDOX POTENTIAL (BIOLOGICAL)

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The main goal of this Special Issue was to contribute to, highlight and discuss topics related to various aspects of two-phase gas–liquid flows, which can be used both in fundamental sciences and practical applications, and we believe that this main goal was successfully achieved. This Special Issue received studies from Russia, China, Thailand, ROC-Taiwan, Saudi Arabia, and Pakistan. We were very grateful to see that all the papers presented findings characterized as unconventional, innovative, and methodologically new. We hope that the readers of the journal Water can enjoy and learn about the experimental and numerical study of two-phase flows from the published material, and share these results with the scientific community, policymakers and stakeholders. Last but not least, we would like to thank Ms. Aroa Wang, Assistant Editor at MDPI, for her dedication and willingness to publish this Special Issue. She is a major supporter of the Special Issues, and we are indebted to her.

self-aeration --- chute flow --- air concentration --- velocity --- experimental study --- water vapor --- coherent phase --- exclusion zone --- redox potential --- pH --- infrared --- microdroplets --- wall shear stress --- oscillating two-phase fluctuation flow --- heat transfer --- magnetohydrodynamic (MHD) --- dust particles --- capillary waves --- surface wave --- subharmonic --- resonance --- COMSOL --- ultrasonic atomizer --- oil–water–gas flow --- flow pattern --- water holdup --- dimensionless analysis --- hydrodynamics --- high reduced pressure --- flow boiling --- turbulent bubbly flow --- backward-facing step --- PIV/PLIF measurements --- RANS modeling --- flow structure --- gas-droplet turbulent flow --- droplet vaporization and dispersion --- Eulerian modeling --- spray cooling --- transparent heater --- high-speed video recording --- infrared thermography --- n/a --- oil-water-gas flow

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This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.

Technology: general issues --- redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein–maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration --- n/a --- whey protein-maltodextrin conjugates --- costeño-type cheese

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This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.

Technology: general issues --- redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein-maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration

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The subject of this book is ""Biofuel and Bioenergy Technology"". It aims to publish high-quality review and research papers, addressing recent advances in biofuel and bioenergy. State-of-the-art studies of advanced techniques of biorefinery for biofuel production are also included. Research involving experimental studies, recent developments, and novel and emerging technologies in this field are covered. This book contains twenty-seven technical papers which cover diversified biofuel and bioenergy technology-related research that have shown critical results and contributed significant findings to the fields of biomass processing, pyrolysis, bio-oil and its emulsification; transesterification and biodiesel, gasification and syngas, fermentation and biogas/methane, bioethanol and alcohol-based fuels, solid fuel and biochar, and microbial fuel cell and power generation development. The published contents relate to the most important techniques and analyses applied in the biofuel and bioenergy technology.

equilibrium model --- simulation --- syngas --- waste biomass --- calcination --- polymer electrolyte membrane --- combined pretreatment --- anaerobic digestion --- alkali pretreatment --- validation --- biodiesel --- synergistic effect --- relative humidity --- unbleached paper --- synergistic effects --- waste wood --- RSM --- stone fruit --- corn stover --- microbial community --- fatty acid methyl ester --- acid pretreatment --- energy exchange --- coal-fired flue-gas --- bio-electro-Fenton microbial fuel cells (Bio-E-Fenton MFCs) --- SOFC --- lignocellulose --- bio-oils --- diesel --- seed oil --- Clostridiales --- liquefaction --- sewage sludge --- counter-flow structure --- lignin recovery --- Vietnam --- iodine value --- hydrodynamic boundary layer --- energy yield --- second-generation biodiesel --- CHO index --- Jerusalem artichoke --- Carica papaya --- mass yield --- biochemical methane potential --- Chlorella --- engine performance --- emulsification --- single cell oil --- chemical oxygen demand (COD) --- anaerobic fermentation --- superabsorbent polymer --- isopropanol --- viscosity --- esterification --- mathematical modeling --- charge transfer resistance --- ball mill --- Annona muricata --- membrane bioreactors --- ethanol organosolv --- direct transesterification --- Methanothermobacter --- screening --- Rhodotorula glutinis --- pyrolytic oil --- acetone --- soursop --- degradation --- torrefaction --- alcohols --- electroactive biofilm --- nitric acid --- organosolv pretreatment --- optimisation --- digester performance --- biodiesel production --- air-steam gasification --- acidity index --- prairie cord grass --- thermophoretic force --- recirculation mode --- wastewater --- alkanes --- tar --- biogas production --- two-step process --- thermogravimetric analysis --- electrochemical hydrogenation --- enzymatic hydrolysis --- herbaceous biomass --- hydrogen/carbon monoxide ratio --- solid biofuel --- biodiesel testing --- catalyst --- exergy --- membrane contamination --- characterisation --- Nejayote --- methane --- photo catalyst --- gross calorific value --- bioreactors --- wastewater treatment --- response surface methodology --- MFC --- redox potential reduction --- microbial biofuel --- ethanol fermentation --- mechanical durability --- Van Krevelen diagram --- biodiesel property --- direct interspecies electron transfer --- lignocellulosic biomass --- methane and carbon dioxide conversion --- liquid lipase --- non-premixed combustion --- hydrogen-producing bacteria --- surfactant --- Taguchi method --- shear rate --- carbon dioxide --- calorific value --- biomass fuel --- granular activated carbon --- porosity --- biogas --- Miscanthus --- mixotrophic cultivation --- first-law/second-law efficiency --- voltage --- microbial community composition --- small-scale biogas plants --- mechanical pretreatment --- developing countries --- transesterification --- process stability --- co-surfactant --- thermophilic anaerobic digestion --- tri-reforming process --- metabolic engineering --- exergy efficiency