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Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.

History of engineering & technology --- protein fractionation --- white teff --- brown teff --- amino acid profile --- seed storage proteins --- essential amino acids --- anthocyanins --- ascorbic acid --- UV-Vis --- HPLC-MS --- kinetics --- shelf life --- legume protein --- processing --- digestibility --- PEF --- OH --- POD --- colour --- extraction --- spray drying --- freeze drying --- antioxidants --- carotenoid aggregates --- coloring foods --- grouper --- refrigerated storage --- packaging methods --- protein oxidation --- protein degradation --- protein fractionation --- white teff --- brown teff --- amino acid profile --- seed storage proteins --- essential amino acids --- anthocyanins --- ascorbic acid --- UV-Vis --- HPLC-MS --- kinetics --- shelf life --- legume protein --- processing --- digestibility --- PEF --- OH --- POD --- colour --- extraction --- spray drying --- freeze drying --- antioxidants --- carotenoid aggregates --- coloring foods --- grouper --- refrigerated storage --- packaging methods --- protein oxidation --- protein degradation

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Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.

protein fractionation --- white teff --- brown teff --- amino acid profile --- seed storage proteins --- essential amino acids --- anthocyanins --- ascorbic acid --- UV-Vis --- HPLC-MS --- kinetics --- shelf life --- legume protein --- processing --- digestibility --- PEF --- OH --- POD --- colour --- extraction --- spray drying --- freeze drying --- antioxidants --- carotenoid aggregates --- coloring foods --- grouper --- refrigerated storage --- packaging methods --- protein oxidation --- protein degradation --- n/a

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The growing world population exerts tremendous pressure on our finite food resources. Since the lion‘s share of the global calorie intake is reliant upon a handful of plant species like rice, wheat, maize, soybean, and potato, it is the need of the hour to expand our dietary reliance to nutritionally rich but neglected, underutilized, and yet-to-be-used wild plants. Such wild plants also have ethnomedicinal and biocultural significance. Owing to their ecosystem plasticity, they can be easily cultivated in diverse soil systems, including marginal, degraded, and other disturbed areas. Due to these resilient attributes, they can be considered for large-scale cultivation. However, proper biotechnological interventions are important for removing the negative traits as well as for standardizing the mass multiplication and cultivation strategies of such species for various agro-climatic regions. This Special Issue, “Wild Crop Relatives and Associated Biocultural and Traditional Agronomic Practices for Food and Nutritional Security”, was dedicated to showcasing the potential wild crop varieties of nutritional significance and associated biocultural knowledge from the diverse agroecological regions of the world and also to formulating suitable policy frameworks for food and nutritional security. The novel recommendations provided by this Special Issue can serve as a stepping-stone for utilizing wild and neglected crops as supplemental foods.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- non-domesticated legumes --- Vigna racemosa --- Vigna ambacensis --- Vigna reticulata --- Vigna vexillata --- Tanzania --- wild food legumes --- seed priming --- seaweed extract --- biostimulant --- germination energy --- seedling vigour --- consumer-oriented breeding --- consumer-oriented germplasm conservation --- culinary --- farmer–breeder–chef–consumer nexus --- genetic diversity --- heritage seedbank --- local food systems --- seed-savers --- stress tolerance --- anthropocene --- climate resilient --- food and nutritional security --- resource conservation --- underutilized crops --- Sustainable Development Goals --- biomass --- biochar --- soil --- BPLFA --- FPLFA --- DHA --- ammonia-oxidizing bacteria --- electrophoresis --- genetic resources --- neglected hexaploid wheat --- seed-storage proteins --- Crassocephalum crepidioides --- ethnobotany --- generations --- knowledge dynamics --- Launaea taraxacifolia --- use value --- Vernonia amygdalina --- ascorbic acid --- Diplotaxis erucoides --- field --- greenhouse --- new crops --- nitrates --- sinigrin --- traditional crop varieties --- Jerusalem artichoke --- inulin --- fertilization --- polyphenols --- antioxidant capacity --- climate change scenarios --- climate suitability --- fruit selection index --- Maxent --- species distribution modeling --- pre-breeding --- morphotypes --- domestication index --- indigenous knowledge --- sociolinguistic groups --- client-preferred traits --- seed dormancy --- seed germination --- molecular biology --- genetics --- traditional leafy vegetables --- Gynandropsis gynandra --- undomesticated legumes --- legumes --- Vigna species --- domestication --- unexplored legumes --- induced mutation --- lodging resistance --- photosynthetic efficiency --- transcriptomics --- orphan crops --- neglected and underutilized species --- wild edibles --- biodiversity --- food composition --- nutrition --- policy --- breeding --- Macrotyloma geocarpum --- farmers’ preferences --- cropping systems --- constraints --- cultivar development --- landraces --- conservation --- agrobiodiversity --- biocultural knowledge --- crop improvement --- dietary diversification --- field gene banks --- planetary healthy diet --- traditional agronomic practices --- non-domesticated legumes --- Vigna racemosa --- Vigna ambacensis --- Vigna reticulata --- Vigna vexillata --- Tanzania --- wild food legumes --- seed priming --- seaweed extract --- biostimulant --- germination energy --- seedling vigour --- consumer-oriented breeding --- consumer-oriented germplasm conservation --- culinary --- farmer–breeder–chef–consumer nexus --- genetic diversity --- heritage seedbank --- local food systems --- seed-savers --- stress tolerance --- anthropocene --- climate resilient --- food and nutritional security --- resource conservation --- underutilized crops --- Sustainable Development Goals --- biomass --- biochar --- soil --- BPLFA --- FPLFA --- DHA --- ammonia-oxidizing bacteria --- electrophoresis --- genetic resources --- neglected hexaploid wheat --- seed-storage proteins --- Crassocephalum crepidioides --- ethnobotany --- generations --- knowledge dynamics --- Launaea taraxacifolia --- use value --- Vernonia amygdalina --- ascorbic acid --- Diplotaxis erucoides --- field --- greenhouse --- new crops --- nitrates --- sinigrin --- traditional crop varieties --- Jerusalem artichoke --- inulin --- fertilization --- polyphenols --- antioxidant capacity --- climate change scenarios --- climate suitability --- fruit selection index --- Maxent --- species distribution modeling --- pre-breeding --- morphotypes --- domestication index --- indigenous knowledge --- sociolinguistic groups --- client-preferred traits --- seed dormancy --- seed germination --- molecular biology --- genetics --- traditional leafy vegetables --- Gynandropsis gynandra --- undomesticated legumes --- legumes --- Vigna species --- domestication --- unexplored legumes --- induced mutation --- lodging resistance --- photosynthetic efficiency --- transcriptomics --- orphan crops --- neglected and underutilized species --- wild edibles --- biodiversity --- food composition --- nutrition --- policy --- breeding --- Macrotyloma geocarpum --- farmers’ preferences --- cropping systems --- constraints --- cultivar development --- landraces --- conservation --- agrobiodiversity --- biocultural knowledge --- crop improvement --- dietary diversification --- field gene banks --- planetary healthy diet --- traditional agronomic practices

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Advancements in high-throughput “Omics” techniques have revolutionized plant molecular biology research. Proteomics offers one of the best options for the functional analysis of translated regions of the genome, generating a wealth of detailed information regarding the intrinsic mechanisms of plant stress responses. Various proteomic approaches are being exploited extensively for elucidating master regulator proteins which play key roles in stress perception and signaling, and these approaches largely involve gel-based and gel-free techniques, including both label-based and label-free protein quantification. Furthermore, post-translational modifications, subcellular localization, and protein–protein interactions provide deeper insight into protein molecular function. Their diverse applications contribute to the revelation of new insights into plant molecular responses to various biotic and abiotic stressors.

14-3-3 proteins --- n/a --- targeted two-dimensional electrophoresis --- somatic embryogenesis --- nitrogen metabolism --- subtilase --- Sporisorium scitamineum --- non-orthodox seed --- antioxidant activity --- sweet potato plants infected by SPFMV --- photosynthesis --- B. acuminata petals --- chlorophyll deficiency --- seed proteomics --- imbibition --- pollination --- Sarpo Mira --- qRT-PCR --- holm oak --- tuber phosphoproteome --- isobaric tags for relative and absolute quantitation (iTRAQ) --- Quercus ilex --- nucleotide pyrophosphatase/phosphodiesterase --- lettuce --- ?-subunit --- protein phosphatase --- germination --- drought stress --- pyruvate biosynthesis --- weakening of carbon metabolism --- differential proteins --- heterotrimeric G protein --- organ --- LC-MS-based proteomics --- potato proteomics --- smut --- gel-free/label-free proteomics --- ? subunit --- shotgun proteomics --- 2D --- chloroplast --- proteome functional annotation --- Phalaenopsis --- Clematis terniflora DC. --- wheat --- Dn1-1 --- carbon metabolism --- physiological responses --- Zea mays --- phenylpropanoid biosynthesis --- ISR --- mass spectrometric analysis --- patatin --- leaf --- pea (Pisum sativum L.) --- maize --- ergosterol --- Camellia sinensis --- seed storage proteins --- silver nanoparticles --- elevated CO2 --- metacaspase --- SPV2 and SPVG --- SnRK1 --- MALDI-TOF/TOF --- (phospho)-proteomics --- leaf spot --- rice isogenic line --- wheat leaf rust --- pathway analysis --- phosphoproteome --- sugarcane --- senescence --- Oryza sativa L. --- Arabidopsis thaliana --- heat stress --- gene ontology --- innate immunity --- Pseudomonas syringae --- bolting --- chlorophylls --- shoot --- Simmondsia chinensis --- RT-qPCR --- stresses responses --- Solanum tuberosum --- seeds --- GC-TOF-MS --- sucrose --- proteome --- Puccinia recondita --- cultivar --- Zea mays L. --- secondary metabolism --- ROS --- Ricinus communis L. --- after-ripening --- cadmium --- Stagonospora nodorum --- virus induced gene silencing --- quantitative proteomics --- sweet potato plants non-infected by SPFMV --- affinity chromatography --- population variability --- GS3 --- fungal perception --- ammonium --- transcriptome profiling --- mass spectrometry analysis --- papain-like cysteine protease (PLCP) --- cold stress --- nitrate --- late blight disease --- early and late disease stages --- seed imbibition --- lesion mimic mutant --- protease --- proteome map --- seed dormancy --- petal --- 2-DE proteomics --- 2D DIGE --- root --- Phytophthora infestans --- differentially abundant proteins (DAPs) --- polyphenol oxidase --- degradome --- flavonoid --- 14-3-3 --- caspase-like --- proteomics --- RGG4 --- co-infection --- plasma membrane --- chlorotic mutation --- Medicago sativa --- RGG3 --- glycolysis --- barley --- 2-DE --- protein phosphorylation --- western blotting --- N utilization efficiency --- rice --- plant pathogenesis responses --- high temperature --- data-independent acquisition --- pattern recognition receptors --- vegetative storage proteins --- leaf cell wall proteome --- plant-derived smoke --- iTRAQ --- starch --- proteome profiling --- Morus