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Anthocyanins are natural plant pigments, responsible for many of the orange/red/purple/blue colors of many flowers, fruits, and vegetables. These colorants play important roles in plants, such as conferring UV protection and antimicrobial properties, and they are also implicated to have many potential human health-promoting properties. Research works and epidemiological studies have indicated these plant pigments to be beneficial in the reduction of chronic inflammatory diseases, such as type 2 diabetes and cardiovascular disease. For these reasons, there is increasing interest in their incorporation in foods, drugs, cosmetics, and dietary supplements as naturally derived colorants and health-promoting compounds. There is a large natural diversity in the chemical composition of anthocyanin pigments. More than 700 unique anthocyanin structures have been identified, and each has unique colorimetric, reactivity, and health-promoting properties. With such a great number of unique anthocyanins and increasing interest in their use, there is a considerable need to better understand the factors affecting their production and accumulation in plants, the factors affecting their stability and colorimetric properties, and their metabolism and mechanisms for disease alleviation. This Special Issue includes several new research works dedicated to these topics and a review of the current knowledge of anthocyanin chemistry affecting their application in food and nutrition.

and cosmetics --- Natural colorants --- Botanical aspects --- Anthocyanin chemistry and application --- drugs --- Anthocyanin absorption and metabolism --- Anthocyanins --- Color quality of foods --- Anthocyanin Bioactivity and functionality --- Chronic diseases reduction

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This paper utilizes information from the 2015 Nigeria National Water and Sanitation Survey to identify the extent and timing of the failure of water schemes in the country and the factors affecting it. Around 46 percent of all the water schemes in Nigeria are nonfunctional, and approximately 30 percent are likely to fail in the first year. The results indicate that during the first year of operation, factors that can be controlled in the design, implementation, and operational stages contribute to the failure of 61 percent of the water schemes. As water schemes age, their likelihood of failure is best predicted by factors that cannot be modified. The influence of operational factors, such as repairs and maintenance, decreases slightly over time.

Environment --- Environmental Engineering --- Functionality --- Health, Nutrition and Population --- Poverty Reduction --- Repairs --- Sanitation --- Sanitation and Sewerage --- Water --- Water Resources --- Water Schemes --- Water Supply and Sanitation Economics

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Ceramics --- Ceramics. --- Ceramic technology --- Industrial ceramics --- Keramics --- Building materials --- Chemistry, Technical --- Clay --- Asia --- Asian and Pacific Council countries --- Eastern Hemisphere --- Eurasia --- ceramics --- glasses --- composites --- functionality of ceramic materials --- microstructure of ceramic materials --- ceramic materials processing

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A comprehensive account of the neurobiological basis of language, arguing that species-specific brain differences may be at the root of the human capacity for language.

Cognitive grammar --- Cognitive learning --- Cognitive science --- Brain --- Psycholinguistics --- Language, Psychology of --- Language and languages --- Psychology of language --- Speech --- Cerebrum --- Mind --- Brain function localization --- Cerebral localization --- Localization of cerebral functions --- Cognitive linguistics --- Localization of functions --- Physiology --- Locations of functionality --- Psychological aspects --- Psychology --- Functional localization --- Cognitive psychology --- Linguistics --- Thought and thinking --- Central nervous system --- Head --- Neurophysiology --- Phrenology --- Science --- Philosophy of mind --- Learning --- Grammar, Comparative and general --- Cognitive grammar. --- Cognitive learning. --- Cognitive science. --- Psycholinguistics. --- Localization of functions. --- Language. --- Physiology. --- Locations of functionality. --- LINGUISTICS & LANGUAGE/General --- NEUROSCIENCE/General --- COGNITIVE SCIENCES/Psychology/Cognitive Psychology

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Due to the increased focus on circular bioeconomies, the full utilization of marine biomasses, including side streams from the seafood processing industry, as well as the utilization of hitherto unexploited biomasses, such as star fish, mussels, seaweed, and microalgae, are receiving increased attention from both academia and the industry. These marine biomasses contain a wide array of bioactive compounds with beneficial and/or functional health properties, which can be exploited for applications in food, feed, dietary supplements, or pharma. New technologies are being developed for the recovery and preservation of bioactive compounds from these resources. Technologies for preserving perishable bioactive compounds are particularly important during the storage of seafood side streams before extraction as well as during the extraction, concentration, purification, and storage of the extracted compounds. Advanced application refers to new applications of the bioactive compounds in, for example, food products or new technologies for the incorporation of these bioactive compounds in food, feed, dietary supplements, or drugs.

Technology: general issues --- History of engineering & technology --- green crab --- protein hydrolysates --- enzymatic hydrolysis --- type 2 diabetes --- anti-hyperglycemia --- antiradical activity --- hydrolysates --- hydrothermal extracts --- A. broughtonii --- omega-3 --- microencapsulation --- spray-drying --- whey protein --- lipid oxidation --- food fortification --- sugar kelp (Saccharina latissima) --- seaweed --- blanching --- freezing --- iodine --- nutrients --- bioactives --- antioxidant activity --- emulsifying properties --- statistical modelling --- optimization --- protein emulsifiers --- physical stability --- oxidative stability --- algae --- industrial seaweeds --- vegan protein --- combined extraction --- bioactive compounds --- sustainability --- bioeconomy --- functionality --- green crab --- protein hydrolysates --- enzymatic hydrolysis --- type 2 diabetes --- anti-hyperglycemia --- antiradical activity --- hydrolysates --- hydrothermal extracts --- A. broughtonii --- omega-3 --- microencapsulation --- spray-drying --- whey protein --- lipid oxidation --- food fortification --- sugar kelp (Saccharina latissima) --- seaweed --- blanching --- freezing --- iodine --- nutrients --- bioactives --- antioxidant activity --- emulsifying properties --- statistical modelling --- optimization --- protein emulsifiers --- physical stability --- oxidative stability --- algae --- industrial seaweeds --- vegan protein --- combined extraction --- bioactive compounds --- sustainability --- bioeconomy --- functionality