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Phenolic compounds in food such as fruits, vegetables, wine, spices, and oils have been characterized and their possible effects on human health has been studied in depth. Several technological aspects have also been considered concerning the sustainable extraction of phenolic compounds, the long-term storage effects, and the influence of fermentation and boiling techniques on their properties.

Research & information: general --- Biology, life sciences --- Food & society --- chestnut --- water curing --- non-targeted MS analysis --- antioxidants --- Arecaceae --- polyphenols --- volatile content --- antioxidant activity --- liquid chromatography --- inflammation --- lung --- oxidative damage --- antiviral --- polyphenol --- phenolic acids --- flavonoids --- Vicia faba --- functional food --- green solvents --- biologically active compounds --- selective separation --- medicinal plants --- ultrasonic-assisted extraction --- microwave-assisted extraction --- kombucha --- black tea --- long-term storage --- antioxidant scavenging activity --- total phenolic content --- meat quality --- antimicrobial activity --- C. scolymus --- food quality --- beverages --- health properties --- antioxidant activities --- fibrinogen --- albumin --- rutin --- tannic acid --- resveratrol --- binding properties --- first order --- kinetic modelling --- zero order --- food processing --- herbal tea --- boiling --- EVOO --- vegetables --- phenolic compounds --- thermal treatment --- processing techniques --- bioaccessibility --- bioavailability --- n/a

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This Special Issue comprises 9 research papers on the application of microwaves in chemical engineering, covering the basic research into the optimization design of microwave reaction equipment as well as methods to improve microwave heating uniformity. Also included are the practical application of microwave-assisted processing in chemical engineering in the extraction of traditional Chinese medicine and essential oils from plant materials; the treatment of carbon fiber-reinforced polymer waste; and the drying treatment of drill cuttings and Zhaotong lignite. These 9 papers together represent unique and valuable references in the research of microwave technology.

History of engineering & technology --- microwave heating --- biodiesel --- oleic acid --- coupling --- multiphysics calculation --- Basil (Ocimum basilicum L.) --- microwave-assisted extraction --- response surface methodology --- yield and composition of essential oils --- uniformity analysis --- electric discharge analysis --- Aurantii fructus --- antioxidant flavonoids --- ultrasonic-assisted extraction --- criteria importance through intercriteria correlation method --- red vine leaves --- polyphenols --- microwaves --- ultrasonic waves --- pulsed electric fields --- laboratory robot --- extraction --- lignite --- microwave drying kinetics --- hot-air drying kinetics --- effective diffusion coefficient --- apparent activation energy --- applicator design --- electromagnetic simulation --- coaxial feeding --- drill cuttings --- drying --- energy --- microwave --- conveyor belt --- CFRP --- recycling --- carbon fibers --- thermolysis --- n/a

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This Special Issue comprises 9 research papers on the application of microwaves in chemical engineering, covering the basic research into the optimization design of microwave reaction equipment as well as methods to improve microwave heating uniformity. Also included are the practical application of microwave-assisted processing in chemical engineering in the extraction of traditional Chinese medicine and essential oils from plant materials; the treatment of carbon fiber-reinforced polymer waste; and the drying treatment of drill cuttings and Zhaotong lignite. These 9 papers together represent unique and valuable references in the research of microwave technology.

History of engineering & technology --- microwave heating --- biodiesel --- oleic acid --- coupling --- multiphysics calculation --- Basil (Ocimum basilicum L.) --- microwave-assisted extraction --- response surface methodology --- yield and composition of essential oils --- uniformity analysis --- electric discharge analysis --- Aurantii fructus --- antioxidant flavonoids --- ultrasonic-assisted extraction --- criteria importance through intercriteria correlation method --- red vine leaves --- polyphenols --- microwaves --- ultrasonic waves --- pulsed electric fields --- laboratory robot --- extraction --- lignite --- microwave drying kinetics --- hot-air drying kinetics --- effective diffusion coefficient --- apparent activation energy --- applicator design --- electromagnetic simulation --- coaxial feeding --- drill cuttings --- drying --- energy --- microwave --- conveyor belt --- CFRP --- recycling --- carbon fibers --- thermolysis

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The re-use of industrial food residues is essential in the general framework of rational waste handling and recycling, which aims at the minimizing environmental impact of food production and producing functional food ingredients. Agri-food processing waste has long been considered a valuable biomass with a significant polyphenol load and profile. Polyphenols, aside from being powerful antioxidants that confer inherent stability to a variety of foods, may possess versatile bioactivities including anti-inflammatory and chemopreventive properties. The valorization of agri-food waste as a prominent source of polyphenols stems from the enormous amount of food-related material discharged worldwide and the emerging eco-friendly technologies that allow high recovery, recycling, and sustainable use of these materials. This book addresses the concept of recovering natural polyphenolic antioxidants from waste biomass generated by agri-food and related industrial processes and presents state-of-the-art applications with prospect in the food, cosmetic, and pharmaceutical industries.

polyphenols --- n/a --- valorization --- ultrasound assisted extraction --- microwave assisted extraction --- Box–Behnken design --- HPLC-DAD-q-TOF-MS --- Dioscorea batatas --- green oleo-extraction --- grape marc --- quantitative analysis --- natural antioxidants and flavors --- antioxidant --- infrared-assisted extraction --- anti-ageing --- anthocyanins --- liquid chromatography-mass spectrometry --- Chinese yam --- functional food --- extraction --- olive mill wastewater --- adsorbents --- relative solubility simulation --- HPLC-fluorometric detector (FLD)–MS --- saffron --- antioxidants --- food-grade solvents --- Mango --- zero-waste biorefinery --- response surface methodology --- ophthalmic hydrogel --- olive leaves --- sonotrode ultrasonic-assisted extraction --- vegetable oils and derivatives --- anti-inflammatory --- skin whitening --- phenolics --- Brewers’ spent grains --- proanthocyanidins --- brewer’s spent grain --- anti-inflammatory and antioxidant activity --- antimicrobial activity --- by-products --- antiplatelet activity --- phenanthrenes --- wine lees --- bioactive compounds --- deep eutectic solvents --- Box-Behnken design --- HPLC-fluorometric detector (FLD)-MS --- Brewers' spent grains --- brewer's spent grain

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This book entitled Marine Algal Antioxidants, as a special issue of the Antioxidants journal, encloses eleven scientific articles with a preface written by the two editors, Christophe Brunet and Clementina Sansone. Marine Algal Antioxidants book reports advances of the research on marine photosynthetic organisms for the growth of biotechnological pipelines aimed to enhance antioxidant molecules production by algae. More than twenty scientists share the results of their research and highlight the relevance of algae for developing marine biotechnology products to flourish the requirements of nutraceuticals or cosmeceuticals in the defense of human health. Multidisciplinarity of the scientific approaches presented in this book – such as physiological, molecular, chemistry, technical or technological methodologies – lays the foundation for harmonizing the links between them towards the unique goal of the improvement of marine algal factory processes.

Technology: general issues --- algae --- Chlorella --- Fucus --- detoxification --- environmental pollution --- antioxidants --- heavy metals --- selenium --- SOD-1 --- neurotoxicology --- aminoazuphrates --- clinical medicine --- nutrition --- neuropathology --- Dunaliella salina --- microalgae --- red LED --- blue LED --- growth --- carotenoids --- plastoquinol:oxygen oxidoreductase --- photosynthesis --- antioxidant activities --- Box–Behnken design --- microwave-assisted extraction --- polysaccharide --- Ulva pertusa --- seaweed --- 9-cis β-carotene --- all-trans β-carotene --- light intensity --- isomerisation --- light --- ascorbic acid --- phenolic compounds --- flavonoids --- photoprotection --- Phaeodactylum tricornutum --- fucoxanthin --- antioxidative --- antiproliferative --- antioxidant --- biodiversity --- genome–scale metabolic networks (GSMNs), data integration --- brown algae --- oxygenated carotenoid biosynthesis --- abscisic acid --- Saccharina japonica --- Cladosiphon okamuranus --- lipophilic antioxidant --- solvent blending --- macroalgae --- LC-ESI-MS/MS --- carotenoid pigment --- anthocyanin --- chlorophyll derivative --- phototrophic --- heterotrophic --- Scenedesmus --- chlorophylls --- hydroxy-chlorophyll --- oxidative metabolism --- ROS --- lactone-chlorophyll --- photoacclimation --- seaweeds --- green algae --- marine algae --- Ulva intestinalis --- Enteromorpha intestinalis --- quantification --- polyphenols --- apigenin --- accelerated solvent extraction --- ASE --- HPLC-LRMS --- HPLC-HRMS --- HPLC --- TPC --- Folin–Ciocalteu --- TFC --- qNMR --- n/a --- Box-Behnken design --- genome-scale metabolic networks (GSMNs), data integration --- Folin-Ciocalteu