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Food products are very complex mixtures consisting of naturally occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. However, food is no longer just a biological necessity for survival. Society demands healthy and safe food, but it is also increasingly interested in other quality attributes more related to the origin of the food, the agricultural production processes used, the presence or not of functional compounds, etc. Improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are required to guarantee their quality and for the growth and regulation of the market. Nowadays, liquid chromatography with ultraviolet detection, or coupled to mass spectrometry and high-resolution mass spectrometry, are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent fraud. The aim of this book is to gather review articles and original research papers focused on the development of analytical techniques based on liquid chromatography for the analysis of food. This book is comprised of six valuable scientific contributions, including five original research manuscripts and one review article, dealing with the employment of liquid chromatography techniques for the characterization and analysis of feed and food, including fruits, extra virgin olive oils, confectionery oils, sparkling wines and soybeans.

confectionery fats --- positional isomers --- silver-ion HPLC --- triglycerides --- high performance liquid chromatography --- UV detection --- multivariate calibration --- food authentication --- olive oils --- fraud quantitation --- controlled environment --- far infrared irradiation (FIR) --- light emitting diode (LED) light --- flavonoid --- soybean sprouts --- food and feed analysis --- liquid chromatography --- challenges --- nutritional analysis --- additives --- contaminants --- polyphenols --- protected designation of origin --- coupages --- sparkling wine (cava) --- characterization --- chemometrics --- Passifloraceae --- Solanaceae --- hypoglycaemic --- α-amylase --- n/a

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Food waste is becoming an important and growing concern at both local and global levels. According to the Food and Agriculture Organization of the United Nations (FAO), one-third of all food production is wasted globally, and in particular, 1.3 billion tons of food produced for human consumption is wasted per year, representing an economic loss of EUR 800 billion. The main foods wasted are represented by vegetables, fruits, meat, and fish. Considering the high availability and the composition of food waste, there is an increasing interest in their bio-valorization. Moreover, according to the global Sustainable Development Goals (SDGs 12 and 13), an appropriate waste management represents an essential prerequisite for the sustainable development.This reprint collects interesting manuscripts regarding innovative research focused on food waste valorization through fermentation processes for obtaining value-added products such as enzymes, feed additives, biofuels, animal feeds as well as other useful chemicals or products, food-grade pigments, and single-cell protein (SCP), enhancing food security and environmentally sustainable development.

Technology: general issues --- Biotechnology --- industrial food waste --- valorization --- biorefinery --- bioenergy --- biobased materials --- promotion policy --- rice husk --- pyrolysis --- porous biochar --- pore property --- surface composition --- microbial red pigment --- Monascus purpureus --- simultaneous hydrolysis and fermentation --- sustainability --- whey --- RSM --- bioethanol --- yeast fermentation --- sugar beet molasses --- industrial by-product --- scale-up --- agricultural waste --- wastewater --- microbial fuel cell --- techno-economic --- commercialization --- life cycle assessment --- Neurospora intermedia --- bread --- process development --- cheese whey --- Aspergillus awamori --- β-galactosidase --- lactose hydrolysis --- Acetobacter xylinum --- bacterial cellulose --- biosurfactant --- bioemulsifier --- waste frying oil --- Bacillus cereus --- food additives --- cookie --- microalgae --- DHA --- lignocellulosic biomass --- organosolv fractionation --- liquid fraction --- solid pulp --- omega-3 fatty acids --- soap --- olives --- olive oil --- fermentation --- food waste --- fish waste --- citrus peel --- aquafeed --- Saccharomyces cerevisiae --- Lactobacillus reuteri --- whey product --- proteins --- ultrafiltration --- nanofiltration --- keratinocytes scratch assay --- mozzarella cheese manufacturing --- pressing residue --- grape --- apple --- silage --- animal production --- enzyme production --- polyphenols --- Juglans regia L. --- walnut green husk --- agricultural wastes --- soil conditions --- glucans --- pectins --- Aspergillus oryzae --- rice hull --- paper mill wastewater --- bioremediation --- amylase --- solid-state fermentation (SSF) --- goat feeding --- durian peel --- silage additives --- propionate --- methane mitigation --- nitrogen balance --- waste management --- biofuel production --- circular economy --- single cell protein --- value-added product --- food and feed production --- yeast --- probiotics

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Food waste is becoming an important and growing concern at both local and global levels. According to the Food and Agriculture Organization of the United Nations (FAO), one-third of all food production is wasted globally, and in particular, 1.3 billion tons of food produced for human consumption is wasted per year, representing an economic loss of EUR 800 billion. The main foods wasted are represented by vegetables, fruits, meat, and fish. Considering the high availability and the composition of food waste, there is an increasing interest in their bio-valorization. Moreover, according to the global Sustainable Development Goals (SDGs 12 and 13), an appropriate waste management represents an essential prerequisite for the sustainable development.This reprint collects interesting manuscripts regarding innovative research focused on food waste valorization through fermentation processes for obtaining value-added products such as enzymes, feed additives, biofuels, animal feeds as well as other useful chemicals or products, food-grade pigments, and single-cell protein (SCP), enhancing food security and environmentally sustainable development.

Technology: general issues --- Biotechnology --- industrial food waste --- valorization --- biorefinery --- bioenergy --- biobased materials --- promotion policy --- rice husk --- pyrolysis --- porous biochar --- pore property --- surface composition --- microbial red pigment --- Monascus purpureus --- simultaneous hydrolysis and fermentation --- sustainability --- whey --- RSM --- bioethanol --- yeast fermentation --- sugar beet molasses --- industrial by-product --- scale-up --- agricultural waste --- wastewater --- microbial fuel cell --- techno-economic --- commercialization --- life cycle assessment --- Neurospora intermedia --- bread --- process development --- cheese whey --- Aspergillus awamori --- β-galactosidase --- lactose hydrolysis --- Acetobacter xylinum --- bacterial cellulose --- biosurfactant --- bioemulsifier --- waste frying oil --- Bacillus cereus --- food additives --- cookie --- microalgae --- DHA --- lignocellulosic biomass --- organosolv fractionation --- liquid fraction --- solid pulp --- omega-3 fatty acids --- soap --- olives --- olive oil --- fermentation --- food waste --- fish waste --- citrus peel --- aquafeed --- Saccharomyces cerevisiae --- Lactobacillus reuteri --- whey product --- proteins --- ultrafiltration --- nanofiltration --- keratinocytes scratch assay --- mozzarella cheese manufacturing --- pressing residue --- grape --- apple --- silage --- animal production --- enzyme production --- polyphenols --- Juglans regia L. --- walnut green husk --- agricultural wastes --- soil conditions --- glucans --- pectins --- Aspergillus oryzae --- rice hull --- paper mill wastewater --- bioremediation --- amylase --- solid-state fermentation (SSF) --- goat feeding --- durian peel --- silage additives --- propionate --- methane mitigation --- nitrogen balance --- waste management --- biofuel production --- circular economy --- single cell protein --- value-added product --- food and feed production --- yeast --- probiotics

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Structural and Functional Analysis of Extracts in Plants collects 1 editorial, 3 reviews, and 26 research articles reporting recent research findings which cover several aspects of plant-derived bioactive compounds, to correlate extraction techniques with the chemical composition of extracts and their bioactivity for identifying molecules that might be used as active substances in a wide variety of areas.This book is a valuable resource for members of the scientific community wishing to further explore plants and the therapeutic applications of their bioactive compounds. It will appeal to scholars, teachers and scientists involved in plant product research, and facilitate the development of innovative new drugs.

Research & information: general --- Biology, life sciences --- hierarchical cluster analysis --- principal component analysis --- ultrasound-assisted extraction --- triterpenic acid --- Ziziphus jujuba --- water-pepper --- FRAP --- DPPH --- polarity-based solvent extraction --- α-amylase inhibition --- circular economy --- green biorefinery --- polyunsaturated fatty acids --- phytochemicals --- amino acids --- food and feed --- UHPLC-ESI-ORBITRAP-MS/MS --- Bergenia emeiensis --- polysaccharides --- optimization --- RSM --- acrylamide-induced damage --- Sorbus commixta fruit --- anti-melanoma activity --- caspase-3 --- polyphenolic compounds --- depression --- antioxidant --- cytokines --- anti-inflammatory --- cytotoxicity --- medicinal mushroom --- Psilocybe natalensis --- coak oak --- chlorophyll --- terpenes --- lupeol --- cuticular permeance --- Suaeda vermiculata --- halophyte --- aqueous-ethanolic extract --- liver toxicity --- hepatoprotective --- liver disorders --- mass spectrometry --- LC-MS --- HepG-2 --- HepG-2/ADR --- zebrafish --- toxicity --- embryotoxicity --- medicinal plant --- animal model --- Crocus sativus --- in vivo --- carrageenan --- analgesic --- antidepressant --- anticoagulant --- adipogenesis --- AMPK --- anti-obesity --- triglycerides --- UCP1 --- Anacardiaceae --- design of experiments (DOEs) --- flavonoids --- green extraction --- HPLC-DAD --- LC-MS/MS --- tannins --- ultrasound assisted-extraction (UAE) --- compact mass spectrometry --- cleansing properties --- detergent plants --- phytochemical --- tissue culture --- Arbutus pavarii --- antibacterial activity --- MRSA --- time-kill curves --- ultrahigh-performance liquid chromatography --- mass spectrometry (UHPLC- ESI-MS/MS) --- Trigonella stellata --- caffeic acid --- osteoporosis --- osteoblast --- osteoclast --- BMP --- Euphorbia cuneata --- Euphorbiaceae --- lipopolysaccharide --- oxidative stress --- NF-κB --- lung injury --- pachycereus weberi --- escontria chiotilla --- antioxidant activity --- phenolic compounds --- betalains --- food composition --- food analysis --- Scrophularia buergeriana --- S. koraiensis --- S. takesimensis --- harpagoside --- osteoclast differentiation --- RANKL --- Araucaria angustifolia --- bioactive compounds --- cysteine protease inhibitor --- functional food --- insecticide --- plant extracts --- termites --- tumor cells --- pine nuts --- urban pest --- polyphenols --- fruit development --- natural food colorant --- Sambucus canadensis --- Japanese knotweed --- Reynoutria --- Polygonum --- Polygonaceae --- anthraquinones --- emodin --- physcion --- HPTLC --- HPTLC-MS --- densitometry --- carrot juices --- carotenoids --- high-speed juicer --- low-speed juicer --- food processing --- extraction --- glucosinolates --- kale (Brassica oleracea var. acephala) --- phenolics --- candelilla plant --- antioxidant properties --- antimicrobial activity --- candelilla cultivation --- candelilla wax --- polysterols --- saponins --- therapeutic properties --- sage --- stirring and heating extraction --- mechanochemical extraction --- antiproliferative activity --- mutagenicity --- anticoagulant activity --- Rosmarinus officinalis --- hydroalcoholic extract --- Sam-Myo-Whan --- traditional medicine --- gouty arthritis --- inflammation --- monosodium urate --- Underutilized Mexican plants --- Cactus fruits --- Antioxidant activities --- Antiproliferative properties

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Journal of Veterinary Research publishes original papers, review articles and short communications on bacteriology, virology, parasitology, immunology, molecular biology, pathology, toxicology, pharmacology, and biochemistry. The main emphasis is, however, on infectious diseases of animals, food safety and public health, and clinical sciences.

Veterinary medicine --- Animals --- Veterinary medicine. --- Diseases --- Diseases. --- Poland. --- Farriery --- Large animal medicine --- Large animal veterinary medicine --- Livestock medicine --- Veterinary science --- Animal diseases --- Diseases of animals --- Veterinary diseases --- Animal kingdom --- Beasts --- Fauna --- Native animals --- Native fauna --- Wild animals --- Wildlife --- 1939-1945 --- Būlūniyā --- Congress Kingdom of Poland --- Congress Poland --- Kingdom of Poland --- Kongresówka --- Królestwo Kongresowe Polskie --- Królestwo Polskie --- Lahistān --- Lehastan --- P.N.R. --- P.R.L. --- PNR --- Poland --- Polen --- Polin --- Polish Commonwealth --- Polish People's Republic --- Polish Republic --- Poljska --- Pologne --- Polonia --- Polonyah --- Polʹsha --- Polska --- Polska Rzeczpospolita Ludowa --- Polʹskai︠a︡ Narodnai︠a︡ Respublika --- Polsko --- Poyln --- Ppolsŭkka --- PRL --- Republic of Poland --- République populaire de Pologne --- Rzeczpospolita Polska --- T︠S︡arstvo Polʹskoe --- Warsaw --- veterinary sciences --- animal infectious diseases --- food and feed safety --- toxicology --- immunology --- biochemistry --- Medicine --- Animal health --- Domestic animals --- Livestock --- Organisms --- Human-animal relationships --- Zoology --- Losses --- Europe --- Būlūniy --- Polʹskai͡a Narodnai͡a Respublika --- T͡Sarstvo Polʹskoe --- Warsaw (Duchy) --- A' Phòlainn --- An Pholainn --- Borandi --- Bu̇gėdė Naĭramdakha Polʹsho Ulas --- Būland --- Bupolska --- Bupoolo --- Commonwealth of Poland --- Crown of the Kingdom of Poland and the Grand Duchy of Lithuania --- Gweriniaeth Gwlad Pwyl --- Gwlad Pwyl --- IPoland --- IPolandi --- Kunngiitsuuffik Poleni --- Lehastani Hanrapetutʻyun --- Lengyel Köztársaság --- Lengyelország --- Lenkija --- Lenkijos Respublika --- Lýðveldið Pólland --- Pho-lân --- Pho-lân Kiōng-hô-kok --- Pholainn --- Pholynn --- Pô-làn --- Poalen --- Pobblaght ny Polynn --- Poblachd na Pòlainn --- Poblacht na Polainne --- Poin --- Polaki --- Polaland --- Polandia --- Pōlani --- Pole --- Poleni --- Polija --- Polijas Republika --- Polisce Cynewise --- Polish-Lithuanian Commonwealth --- Pólland --- Pollando --- P'olland --- Polóña --- Poloni --- Poloniako Errepublika --- Polonie --- Polonya --- Polonye --- Poloonya --- Polòy --- Polşa --- Polşa Respublikası --- Polsca --- Polʹsha Mastor --- Polʹshæ --- Polʹshæĭy Respublikæ --- Polʹshcha --- Polsh --- Polʹshin Orn --- Polʹsho --- Polská republika --- Polskas --- Pòlskô Repùblika --- Pol'šu --- Poola --- Poola Vabariik --- Pulandia --- Pulógna --- Puluña --- Puoleja --- Puolejis Republika --- Repubblica di Polonia --- República de Polonia --- Republica de Polsca --- Republiek van Pole --- Republik Pole --- Republik Polen --- Republika Poljska --- Republika Polsha --- Republiḳat Polin --- Republikken Polen --- République de Pologne --- Repúbrica de Poloña --- Rėspublika Polʹshcha --- Respubliko Pollando --- Ripablik kya Bupoolo --- Ripublik Pulandia --- Ripublika Puluña --- Tavakuairetã Polóña --- Yn Pholynn --- General Government for Occupied Polish Territories --- Médecine vétérinaire --- Animaux --- Maladies --- Animal Diseases. --- Veterinary Medicine. --- Animals. --- Animalia --- Animal --- Metazoa --- Medicine, Veterinary --- Animal Husbandry --- Diseases, Animal --- Disease --- Veterinary Medicine --- veterinary