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Freeze-drying --- Freeze-dried foods.

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Cancer remains one of the main causes of morbidity and mortality worldwide. Although many pharmacological and clinical advances have been made, there is a constant need for new molecules to improve the overall options for treatment. Natural compounds from animal, microbial, vegetal, or fungal origin represent countless sources of new compounds that can be used as anticancer drugs, provided their activity, bioavailability, and toxicity are adequate. This book aims to compile both original articles and reviews that cover the most recent advances in the use of natural compounds for cancer treatment, and provide new objectives and advice for future research in the field of biological activity of natural compounds.

microbiota --- treatment --- n/a --- sulforaphane --- synergy --- epigenetic --- natural compound --- xenohormesis --- anticancer --- miR-663 --- tyrosine kinase inhibitors --- acetylation --- epidemiology --- double-blinded --- inflammation --- bladder cancer --- polypharmacology --- animal model --- synbiotics --- resveratrol --- royal jelly --- 5-aza-2’-deoxycytine --- saponins --- phenolics --- cardiovascular disease --- antioxidant --- colorectal cancer --- trypsin inhibitors --- seeds --- green tea --- Gac --- randomized clinical trial --- melanoma --- adverse events --- extraction --- microbiome --- Momordica cochinchinensis --- freeze dried extract --- renal cell carcinoma --- methylation --- cancer --- probiotics --- 5-aza-2'-deoxycytine

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The analysis of food and food by-products is a particularly important topic dealing with the development and application of various analytical procedures and methods determining the properties and safety of food and food constituents. It is an important tool not only for defining food quality but also for supporting the investigation of new food products and technologies. The continuous development of methodology and access to modern research equipment enable detailed research on the composition, structure, physicochemical properties, thermal characteristics, and stability of food products and, recently, also byproducts of the food industry, which are potentially a source of bioactive compounds and currently present little commercial value and are mostly disposed of as an industrial waste. It is imperative to identify the properties and potential applications of food by-products, which would fit in with current trends in circular ecology. Taking the aforementioned reasons into account, it is important to present procedures and instrumental analytical techniques and methods commonly used to analyze food and food processing byproducts and to discuss their application in food research to detect and characterize specific food components of significance to food science and technology, such as lipids, proteins, and carbohydrates.

Research & information: general --- Biology, life sciences --- lycopene --- optical system --- colorimeter --- spectroscopy --- images --- HPLC --- fruit gel --- aeration --- drying --- sorption isotherms --- glass transition --- maltodextrin --- raw meat cat diet --- essential fatty acids --- fatty acids profile --- fatty acids distribution --- oxidative stability --- traditional sausages --- chemical composition --- near infrared reflectance (NIR) spectroscopy --- calibration --- validation --- Yarrowia lipolytica --- microbial lipids --- phosphorus limitation --- nitrogen limitation --- cider --- dry hopping --- gas chromatography --- mass spectrometry --- solid phase microextraction --- volatiles --- clove buds --- juniper berries --- lemon peels --- fatty acid composition --- GC–MS --- GC–TOF–MS --- cream --- fermentation --- glass transition temperature --- freeze-dried strawberries --- milk and dark chocolate --- MDSC --- berry fruit by-products --- alternative extraction methods --- waste management --- green extraction --- PEF-assisted extraction --- ultrasound-assisted extraction --- edible functional oils --- food identity --- phytochemicals’ profile --- gas- and liquid chromatography --- chemometrics --- metabolomics --- gamma-decalactone --- separation --- solvent extraction --- hydrodistillation --- adsorption --- Amberlite XAD-4 --- amaranth oil --- quinoa oil --- DSC --- Rancimat --- pork loin --- sous vide --- physicochemical properties --- microbiological quality --- sensory quality --- n/a --- GC-MS --- GC-TOF-MS --- phytochemicals' profile

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The analysis of food and food by-products is a particularly important topic dealing with the development and application of various analytical procedures and methods determining the properties and safety of food and food constituents. It is an important tool not only for defining food quality but also for supporting the investigation of new food products and technologies. The continuous development of methodology and access to modern research equipment enable detailed research on the composition, structure, physicochemical properties, thermal characteristics, and stability of food products and, recently, also byproducts of the food industry, which are potentially a source of bioactive compounds and currently present little commercial value and are mostly disposed of as an industrial waste. It is imperative to identify the properties and potential applications of food by-products, which would fit in with current trends in circular ecology. Taking the aforementioned reasons into account, it is important to present procedures and instrumental analytical techniques and methods commonly used to analyze food and food processing byproducts and to discuss their application in food research to detect and characterize specific food components of significance to food science and technology, such as lipids, proteins, and carbohydrates.

lycopene --- optical system --- colorimeter --- spectroscopy --- images --- HPLC --- fruit gel --- aeration --- drying --- sorption isotherms --- glass transition --- maltodextrin --- raw meat cat diet --- essential fatty acids --- fatty acids profile --- fatty acids distribution --- oxidative stability --- traditional sausages --- chemical composition --- near infrared reflectance (NIR) spectroscopy --- calibration --- validation --- Yarrowia lipolytica --- microbial lipids --- phosphorus limitation --- nitrogen limitation --- cider --- dry hopping --- gas chromatography --- mass spectrometry --- solid phase microextraction --- volatiles --- clove buds --- juniper berries --- lemon peels --- fatty acid composition --- GC–MS --- GC–TOF–MS --- cream --- fermentation --- glass transition temperature --- freeze-dried strawberries --- milk and dark chocolate --- MDSC --- berry fruit by-products --- alternative extraction methods --- waste management --- green extraction --- PEF-assisted extraction --- ultrasound-assisted extraction --- edible functional oils --- food identity --- phytochemicals’ profile --- gas- and liquid chromatography --- chemometrics --- metabolomics --- gamma-decalactone --- separation --- solvent extraction --- hydrodistillation --- adsorption --- Amberlite XAD-4 --- amaranth oil --- quinoa oil --- DSC --- Rancimat --- pork loin --- sous vide --- physicochemical properties --- microbiological quality --- sensory quality --- n/a --- GC-MS --- GC-TOF-MS --- phytochemicals' profile

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There is global interest in using insects as food and feed. However, before insects can be recommended as a type of nourishment to augment more traditional and widely accepted sources of food and feed, it is essential that in-depth research involving a variety of subjects is carried out. We can learn from societies in which insects are still a component of the local diet which species are preferred and how they are prepared for human consumption. We need information on the chemical composition of edible insects and have to make sure we know what kinds of micro-organisms and pathogens they contain. Legal questions in relation to the sale and breeding of certain species need to be addressed, and medicinal aspects of edible insects and their products should be examined. How best to market selected species and make them palatable to a clientele that more than often rejects the idea of insects in the diet are further important aspects in need of study. This book deals with these questions in 19 articles written by experts from at least 20 different countries that represent a range of disciplines. As such, it is a useful tome for a wide range of food researchers.

Technology: general issues --- entomophagy --- novel food --- neophobia --- disgust --- edible insects --- mealworm --- Tenebrio molitor --- insects --- sensory --- model system --- insect --- food --- avoid --- attitude --- psychology --- willingness to eat --- Alcalase --- insect powders --- Acheta domesticus --- Enterococcus --- antioxidant activity --- biodiversity --- bioresource --- culture --- edible insect --- defatted powder --- mealworm oil --- characteristics --- feed supplementation --- growth performance --- nutrient composition --- emotions --- sociolinguistics --- food choice --- mirror neurons --- steamed and freeze-dried mature silkworm larval powder --- alcoholic fatty liver --- ethanol --- lipogenesis --- fatty acid oxidation --- Sprague-Dawley rats --- protein hydrolysate --- enzymatic hydrolysis --- degree of hydrolysis --- techno-functional properties --- novel proteins --- consumer analysis --- DRSA --- Amino acids --- fatty acids --- minerals --- antioxidant --- antimicrobial --- supplement --- sustainable food --- food safety --- blood coagulation --- platelet aggregation --- haemolysis --- Teleogryllus emma --- food law --- Africa --- food hygiene --- food policy --- processing --- traditional knowledge --- food/feed safety --- nutrition --- yellow mealworm --- processed --- shelf life --- Antheraea assamensis --- Apis cerana indica --- honey --- Nagaland --- preparation --- Samia cynthia ricini --- Vespa mandarinia --- Vespula orbata --- silkworm --- thermal processing --- antioxidant activities --- silkworm powder --- alternative food resource --- wasp larva --- Vespa velutina nigrithorax --- insect edibility --- food shortage --- acceptance --- bio-active compounds --- nutrients