Choose an application

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

Food intake regulates energy balance and its dysregulation leads to metabolic disorder, such as obesity and diabetes. During feeding, free fatty acids (FFAs) are not only essential nutrients but also act as signaling molecules in various cellular processes. Recently, several orphan G protein-coupled receptors (GPCRs) that act as FFA receptors (FFARs) have been identified; GPR40/FFAR1, GPR119, and GPR120 are activated by medium- and long-chain FFAs. GPR84 is activated by medium-chain FFAs. GPR41/FFAR3 and GPR43/FFAR2 are activated by short-chain FFAs. These FFARs have come to be regarded as new drug targets for metabolic disorder such as obesity and type 2 diabetes, because a number of pharmacological and physiological studies have shown that these receptors are primarily involved in the energy metabolism in various tissues; insulin secretion, gastrointestinal hormone secretion, adipokine secretion, regulation of inflammation, regulation of autonomic nervous system, relation to gut microbiota, and so on. This Research Topic provides a comprehensive overview of the energy regulation by free fatty acid receptors and a new prospect for treatment of metabolic disorder such as obesity and type 2 diabetes.

microbiota --- Obesity --- GPCRs --- Insulin Resistance --- FFARs --- SCFAs --- free fatty acids --- Metabolism --- diabetes --- energy homeostasis

Choose an application

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

The increasing demand for alternative energy feedstocks is pushing many stakeholders toward the development of new processes, technologies, regulations, as well as new production and economical models. Waste oils represent a consolidated source of valuable raw materials for many industries and, as in the case of used vegetable oils, fit well with the medium- and long-term sustainability objectives of industrialized countries. Waste oils are transversal to many value chains, such as food, the plastic industry, and fossil fuel extraction; thus, they could represent precious raw materials if properly exploited. In this context, a state of the art is provided, which covers technical, regulatory, and research aspects of the topic.

polymer-flooding produced water --- filtration --- interception characteristics --- filter medium pollution --- PPSO --- volatiles --- FAs --- antioxidant activity --- phenolics --- waste cooking oil --- biolubricant --- biodiesel --- recycling --- vegetable oil filtration --- vegetable oil degumming --- nuclear magnetic resonance --- free fatty acids --- acid value --- NMR quantification --- waste cooking oils --- waste oil characterization --- used vegetable oil --- bio-lubricant --- legislation --- waste plastic pyrolysis oil --- paraffin enrichment --- DMF equilibrium extraction --- DMSO equilibrium extraction --- n/a

Choose an application

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

The increasing demand for alternative energy feedstocks is pushing many stakeholders toward the development of new processes, technologies, regulations, as well as new production and economical models. Waste oils represent a consolidated source of valuable raw materials for many industries and, as in the case of used vegetable oils, fit well with the medium- and long-term sustainability objectives of industrialized countries. Waste oils are transversal to many value chains, such as food, the plastic industry, and fossil fuel extraction; thus, they could represent precious raw materials if properly exploited. In this context, a state of the art is provided, which covers technical, regulatory, and research aspects of the topic.

Research & information: general --- polymer-flooding produced water --- filtration --- interception characteristics --- filter medium pollution --- PPSO --- volatiles --- FAs --- antioxidant activity --- phenolics --- waste cooking oil --- biolubricant --- biodiesel --- recycling --- vegetable oil filtration --- vegetable oil degumming --- nuclear magnetic resonance --- free fatty acids --- acid value --- NMR quantification --- waste cooking oils --- waste oil characterization --- used vegetable oil --- bio-lubricant --- legislation --- waste plastic pyrolysis oil --- paraffin enrichment --- DMF equilibrium extraction --- DMSO equilibrium extraction

Choose an application

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

Biofuels have recently attracted a lot of attention, mainly as alternative fuels for applications in energy generation and transportation. The utilization of biofuels in such controlled combustion processes has the great advantage of not depleting the limited resources of fossil fuels while leading to emissions of greenhouse gases and smoke particles similar to those of fossil fuels. On the other hand, a vast amount of biofuels are subjected to combustion in small-scale processes, such as for heating and cooking in residential dwellings, as well as in agricultural operations, such as crop residue removal and land clearing. In addition, large amounts of biomass are consumed annually during forest and savanna fires in many parts of the world. These types of burning processes are typically uncontrolled and unregulated. Consequently, the emissions from these processes may be larger compared to industrial-type operations. Aside from direct effects on human health, especially due to a sizeable fraction of the smoke emissions remaining inside residential homes, the smoke particles and gases released from uncontrolled biofuel combustion impose significant effects on the regional and global climate. Estimates have shown the majority of carbonaceous airborne particulate matter to be derived from the combustion of biofuels and biomass. “Production of Biofuels and Numerical Modelling of Chemical Combustion Systems” comprehensively overviews and includes in-depth technical research papers addressing recent progress in biofuel production and combustion processes. To be specific, this book contains sixteen high-quality studies (fifteen research papers and one review paper) addressing techniques and methods for bioenergy and biofuel production as well as challenges in the broad area of process modelling and control in combustion processes.

microalgae --- hydrothermal liquefaction --- pretreatment --- low O and N biocrude --- biodiesel --- esterification --- free fatty acids --- glycerol --- waste cooking oil --- Computational Fluid Dynamics --- two-stroke --- dual-fuel engine --- simulation --- pre-combustion chamber --- internal combustion engine --- particulate matter emissions --- biomorphic silicon carbide --- vegetal waste --- diesel particulate filter --- biocrude --- metal-oxide catalyst --- bioethanol --- dilute acid pretreatment --- enzymatic hydrolysis --- olive stones --- Pachysolen tannophilus --- response surface methodology --- compression ignition --- direct injection --- cryogenic gas --- diesel engines --- dual fuel engines --- natural gas --- greenhouse gas emissions --- particulate matter --- carotenoids --- extremophiles --- microalgal biotechnology --- eucalyptus kraft lignin --- tree leaf --- pellet --- additive --- biofuel --- circular economy --- piston bowl --- alternative fuel --- vanes --- emulsified biofuel --- combustion --- gasification --- olive --- olive oils --- olive-pruning debris --- olive pomaces --- pyrolysis --- biogas --- environmental impact --- life cycle assessment --- olive pomace --- sustainability --- TGA --- hemicellulose --- cellulose --- lignin --- pseudocomponent kinetic model --- biomass --- culture --- scale-up --- Phaeodactylum tricornutum --- burning characteristics --- fatty acid methyl ester --- added water content --- fuel structure --- distillation temperature --- layered double hydroxide --- toluene steam reforming --- tar --- Ni-based catalyst --- hydrotalcite --- hydrogen production --- n/a

Choose an application

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

Sausages are privileged foods due to their diversity, nutritional value, deep roots in the culture of the peoples and economic importance. In order to increase the knowledge and to improve the quality and safety of these foods, an intense research activity was developed from the early decades of the past century. This book includes ten research works and a review showing important and interesting advances and new approaches in most of the research topics related to sausages. After an editorial of the Editor reflecting the aims and contents of the book, the initial five chapters deal with microbiological issues of the sausage manufacture (characterization and study of the bacterial communities of sausages, study of the metabolism and the technological and safety characteristics of concrete microbial strains, and use of starter cultures to improve the sausage quality). Chemical hazards also receive some attention in this book with a chapter on the optimization of the smoking process of traditional dry-cured meat products to minimize the presence of PAHs. The partial or total replacement of the traditional ingredients in sausages with unconventional raw materials for the obtaining of novel and varied products are the subject of three chapters. Next, a chapter is dedicated to another interesting topic, the search and the essay of natural substitutes for synthetic additives due to the increasing interest of consumers in healthier meat products. The book ends with an interesting review on the safety, quality and analytical authentication of halāl meat products, with particular emphasis on salami.

meat products --- antioxidant --- antimicrobials --- shelf-life --- plant extracts --- pomegranate --- cured meat products --- smoking --- chemical hazards --- polycyclic aromatic hydrocarbons (PAHs) --- food safety --- food quality --- lactic acid bacteria --- fermented sausages --- ecology --- breed --- breeding system --- dried Chinese sausage --- fat replacement --- mango peel pectin --- microwave-assisted extraction technique --- Italian-type salami --- ostrich meat --- sodium reduction --- fat reduction --- starter cultures --- meat processing --- probiotic --- dry fermented sausages --- healthy meats --- lactobacillus --- Lactobacillus sakei --- sugar metabolism --- amino acid metabolism --- 1H-NMR --- flow cytometry --- ḥalāl salami --- ḥalāl assurance --- authenticity --- staphylococci --- fermented meats --- high-throughput sequencing --- microbiota --- food reformulation --- healthy meat product --- game meat --- fatty acids --- volatile compounds --- sensory properties --- Galician chorizo --- Staphylococcus equorum --- Staphylococcus saprophyticus --- physicochemical characteristics --- free amino acids --- free fatty acids --- biogenic amines --- n/a --- ḥalāl salami --- ḥalāl assurance