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This book includes recent research activities in the field of food quality assurance and shelf-life extension. The goal is to broaden our current knowledge of advanced approaches to guaranteeing the maintenance of the properties of packaged products during storage. Preservation strategies based on vacuum packaging, innovative active packaging, emerging technologies, and horticultural by-products are widely discussed in specific chapters. Taken together, these research studies constitute clear evidence that achieving food shelf-life extension is still a complex and multifaceted process. The book reflects advances made in the field and, with the addition of a chapter also covering the secondary shelf-life topic, it will provide the latest research for academics working in the field of novel processing, antimicrobial/antioxidant substances, by-product recycling and active packaging. The research collected in this book is ideal for those working in the food quality industry.

Research & information: general --- olive oil by-products --- breaded fish --- fish shelf life --- fish quality --- sustainable food --- film --- whey protein isolate --- tarragon essential oil --- brook trout --- refrigerated storage --- physicochemical quality --- microbiological quality --- sensory quality --- shelf-life --- sweet cherry --- nanoemulsion coating --- cracking --- fruit quality, nutraceutical value --- crosslinking --- fresh fish --- spoilage --- chilling/refrigeration --- freezing --- edible coatings --- hyperbaric storage --- algae extracts --- antioxidants --- fish preservatives --- total carotenoids --- total phenolics --- trout fillets --- Ceylon spinach --- Basella alba --- ultrasonication --- antioxidant --- antibacterial activity --- pork --- Sus scrofa --- household food waste --- stability evaluation --- sensory acceptability --- period after opening (PAO) --- blackberry --- gray mold --- pathogens --- storage quality --- ozone treatment --- enoki mushroom --- ZnONPs --- propolis --- pullulan/chitosan --- antibacterial --- antioxidant activity --- meat packaging --- volatile organic compounds --- HS-SPME-GC/MS --- Italian sparkling wines --- cork stoppers --- bottle aging --- antimicrobial polymers --- antimicrobial peptides --- food safety --- food packaging --- instrumental color --- overwrapped packaging --- simulated retail display --- TBARS --- vacuum packaging --- fruit and vegetable by-products --- food shelf life --- by-products recycling --- n/a

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There is a close link between food and territory. The current challenges are located in precision agriculture and food metrology from the perspective of monitoring and improving food quality, and addressing the promotion of diversity of agroecosystems and diets. Research studies describing factors affecting food quality—such as agronomic conditions, post-harvest elicitors, cultivar selection, harvest date, or environmental influences—are welcome. Sustainable environmental and innovative practices should be promoted. Advanced techniques, such as mass spectrometry, infrared, and Raman spectroscopy in the monitoring and control of foodstuffs to model the agrofood system should be considered. Innovative green technologies should be taken into account. Targeting food approaches should be promoted. Chemometrics applications are welcome. This issue promotes highly interdisciplinary studies, including disciplines from agriculture and biology, chemistry, and nutrition. All types of articles, such as original research, opinions, and reviews, are welcome.

Research & information: general --- Biology, life sciences --- Food & society --- herbal medicinal product --- dried extract --- spouted bed drying --- antioxidant activity --- Rosmarinus officinalis --- powder properties --- Manzanilla --- Tefahi --- Gelb Elfarroudj cultivar --- secoiridoids --- radical scavenging --- UHPLC-HESI-MS --- phenolics --- phenolic compounds --- resveratrol --- linear discriminant analysis --- production–maturation mode discrimination --- amino acids --- fatty acids --- oil --- protein --- starch --- Zea mays L. --- camu-camu powder --- meat --- pH --- S. enterica ser. Typhimurium --- spoilage bacteria --- TBARS --- rapeseed/wheat–rice rotation system --- nitrogen management --- rice yield --- rice quality --- sugars --- carotenoids --- phenolic --- antioxidants --- nutritional quality --- high temperature --- NaCl --- nitrogen fertilizer --- japonica rice cultivars --- grain quality --- starch physicochemical properties --- honey --- physicochemical properties --- colour --- minerals --- trace elements --- ferric reducing-antioxidant power assay --- radical scavenging activity --- spring wheat --- organic agriculture --- Fusarium spp. --- mycotoxins --- quality of grain --- flour yield --- technological value --- microbiomics --- soil metagenomics --- DNA sequencing --- wilt --- rot --- Punica granatum --- metrology --- agriculture --- food --- biodiversity --- literature quantitative analysis --- antioxidant properties --- bee products --- propolis --- plant sources --- medicinal plants --- n/a --- production-maturation mode discrimination --- rapeseed/wheat-rice rotation system

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Essential oils extracted by the distillation or hydrodistillation of aromatic plants are a complex mixture of volatile compounds with several biological activities. Their efficacy as antimicrobial agents is related to the activity of several natural compounds belonging to different chemical families that can act both in synergy with each other and with other antibiotics. The antibiotic resistance detected among pathogens has been quickly increasing in recent years, and the control of some of these microorganisms is becoming a planetary emergency for human and animal health. The control of the microbial growth is a problem of great importance also for the food industry (food deterioration and shelf life extension) and for the world of cultural heritage (indoor and outdoor phenomena of biodeterioration). Essential oils can play an important role in this scenario, due their recognized broad-spectrum antimicrobial activity. Therefore, the main subject of this Special Issue includes an essential oil-based approach to control microrganisms in areas such as human and veterinary medicine, entomology, food industry and agriculture. In addition, the chemical composition of essential oils from endemic and rare medicinal/aromatic plants, nanoformulations of essential oils, applications in human and veterinary medicine and its use as animal feeding supplements are topics covered in this Special Issue

extracellular polymeric substance matrix --- cellulose synthesis --- enzyme inhibition --- essential oils --- Boswellia sacra --- frankincense essential oil --- GC/MS analysis --- antimicrobial activity --- Staphylococcus aureus --- Pseudomonas aeruginosa --- Propionibacterium acnes --- Candida albicans --- Malassezia furfur --- lamb --- carvacrol --- monensin --- meat tenderness --- TBARS --- essential oil --- genetic --- RAPD --- thyme --- Thymus quinquecostatus --- Thymus vulgaris --- Penicillium rubens --- growth inhibition --- RNA microarray --- gene expression --- metabolic pathway analysis --- Ferula --- GC --- chemometrics --- antioxidant activity --- Acinetobacter baumannii --- MDR --- biofilm --- antimicrobial --- Pimenta --- Myrtaceae --- wound infection --- eugenol --- 1,8-cineole --- GC/MS --- Salmonella --- Origanum vulgare --- ciprofloxacin --- poultry farms --- pig farms --- Staphylococcus spp. --- human semen --- antimicrobial resistance --- rosewood --- linalool --- marine bacteria --- ABTS --- Trypanosoma cruzi --- cytotoxicity --- nitrite --- nitric oxide --- antifungal activity --- nanoencapsulation --- poly(ε-caprolactone) --- Thymus capitatus --- Satureja montana --- Lavandula angustifolia --- Lavandula intermedia --- Origanum hirtum --- Monarda didyma --- Monarda fistulosa --- Alternaria alternata --- cucurbits --- Cymbopogon citratus --- GC-MS --- Stagonosporopsis cucurbitacearum --- n/a

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The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed.

vinegar --- wine --- acetification --- bioprocesses --- experimental design --- polynomial modelling --- black-box models --- eggplant --- anthocyanins --- natural colorants --- bioactivity --- wheat --- germ --- wheat byproducts --- agglutinin --- WGA --- toxicity --- glycosylation --- N-Acetylglucosamine --- GlcNAc --- carbohydrate --- bioreactor systems --- optimization --- kombucha tea --- microbial diversity --- bacterial cellulose --- Komagataeibacter xylinus --- repetitive elements sequence-based rep-PCR --- typing --- basil --- design of experiments --- valorization strategies --- chicken breast fillets --- color --- cooking loss --- cooking temperature --- cooking time --- microbiological safety --- shear force --- sous vide cooking --- TBARS --- sourdough --- yeasts --- lactic acid bacteria --- bioactive compounds --- exopolysaccharides --- antifungal activity --- pectinase immobilization --- nylon 6/6 carrier --- pectinolytic activity --- reusability --- stability --- lactic fermentation --- functional beverages --- volatile compounds --- antioxidant activity --- jackfruit --- jackfruit processing --- by-products --- extraction methods --- phenolic compounds --- pectin --- emerging technologies --- innovative technologies --- functional ingredients --- olive oil extraction --- microbial consortium --- phenols --- functional foods --- compostable bioplastics --- coatings --- contact angle --- grease resistance --- paper --- WVTR --- LED --- foams --- cellulose --- natural fibers --- mechanical properties --- microstructure --- sparkling wine --- protein --- interact omics --- amino acid metabolism --- yeast --- GO terms --- n/a

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• Reference Manager
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The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed.

Research & information: general --- vinegar --- wine --- acetification --- bioprocesses --- experimental design --- polynomial modelling --- black-box models --- eggplant --- anthocyanins --- natural colorants --- bioactivity --- wheat --- germ --- wheat byproducts --- agglutinin --- WGA --- toxicity --- glycosylation --- N-Acetylglucosamine --- GlcNAc --- carbohydrate --- bioreactor systems --- optimization --- kombucha tea --- microbial diversity --- bacterial cellulose --- Komagataeibacter xylinus --- repetitive elements sequence-based rep-PCR --- typing --- basil --- design of experiments --- valorization strategies --- chicken breast fillets --- color --- cooking loss --- cooking temperature --- cooking time --- microbiological safety --- shear force --- sous vide cooking --- TBARS --- sourdough --- yeasts --- lactic acid bacteria --- bioactive compounds --- exopolysaccharides --- antifungal activity --- pectinase immobilization --- nylon 6/6 carrier --- pectinolytic activity --- reusability --- stability --- lactic fermentation --- functional beverages --- volatile compounds --- antioxidant activity --- jackfruit --- jackfruit processing --- by-products --- extraction methods --- phenolic compounds --- pectin --- emerging technologies --- innovative technologies --- functional ingredients --- olive oil extraction --- microbial consortium --- phenols --- functional foods --- compostable bioplastics --- coatings --- contact angle --- grease resistance --- paper --- WVTR --- LED --- foams --- cellulose --- natural fibers --- mechanical properties --- microstructure --- sparkling wine --- protein --- interact omics --- amino acid metabolism --- yeast --- GO terms