Choose an application

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

The local dimension of development, even in a framework of global relationships and interconnections, appears as a topic of great interest for the territorial planning disciplines, opening new spaces above all in the reflection on the effectiveness of large area and supra-municipal level planning. The Val d’Agri Inter-communal Structural Plan was conceived as an experimental model of inter-municipal plan, as per DGR n. 1495 of 21/09/2010 of the Basilicata Region, for the development of which a Memorandum of Understanding was signed between the administrations of 23 municipalities. Reference for the entire activity of technical and scientific support to the Staff of the Basilicata Region were three academic institutions: the School of Engineering (SI) of the University of Basilicata, the Department of European and Mediterranean Cultures (DiCEM) of the University of Basilicata, the Urban and Spatial Planning Laboratory "Raffaele D'Ambrosio" (LUPT) of the Federico II University of Naples After a first phase of the research work, concluded in 2014 and whose results are summarized in this volume, in 2018 the technical-scientific support activities have been resumed to allow the Region to define the eventual final products of the Inter-municipal Structural Plan of Val d'Agri.

sustainable development --- oil extraction - Pianificazione territoriale --- Spatial planning --- oil extraction --- sviluppo sostenibile

Choose an application

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

Aansprakelijkheid voor waterverontreinigingschade --- Constructions offshore (Droit international) --- Offshore constructies (Internationaal recht) --- Offshore structures (International law) --- Responsabilité pour dommages dûs à la pollution de l'eau --- liability for water pollution dammages --- Marine pollution --- Liability for water pollution damages. --- Offshore structures --- Law and legislation. --- 502.55 --- 351.777 --- 622.276.04 --- Liability for water pollution damages --- -Offshore structures --- -Marine structures --- Offshore installations --- Structures, Offshore --- Hydraulic engineering --- Ocean engineering --- Marine environment pollution --- Marine water pollution --- Ocean pollution --- Offshore water pollution --- Sea pollution --- Seawater --- Coastal zone management --- Oceanography --- Pollution --- Water --- Marine resources conservation --- Water pollution damages, Liability for --- Liability (Law) --- Liability for environmental damages --- Torts --- Pollution, contamination danger. Protection against pollution --- Wetgeving, reglementering i.v.m. milieubeheer, milieuhygiene, verontreiniging. Milieurecht. Milieuhygienerecht--zie ook {?502/504}; {?613/614}; {628} --- Offshore oil extraction --- Law and legislation --- -Pollution, contamination danger. Protection against pollution --- 622.276.04 Offshore oil extraction --- 351.777 Wetgeving, reglementering i.v.m. milieubeheer, milieuhygiene, verontreiniging. Milieurecht. Milieuhygienerecht--zie ook {?502/504}; {?613/614}; {628} --- 502.55 Pollution, contamination danger. Protection against pollution --- -Water pollution damages, Liability for --- Marine structures --- Law of the sea --- Environmental law --- Marine pollution - Law and legislation. --- Offshore structures - Law and legislation.

Choose an application

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

Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years.

blanching --- n/a --- acrylamide --- thickness --- seaweeds --- N-carbamylglutamate --- Chlorophyceae --- EPA+DHA --- hydrolysates --- Phaeophyceae --- carbohydrates --- scanning electron microscopy --- antioxidant --- scorpion (Buthus martensii Karsch) protein --- Gracilaria --- animal products --- milk --- prebiotic --- extraction --- functional properties --- refined commercial salmon oil --- HPLC-MS/MS --- total FA yield --- avocado oil --- n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration --- DHA --- alcalase --- antioxidants compounds --- flavourzyme --- phenolic compounds --- UPLC-MSE --- oil extraction --- frying time --- response surface methodology --- fatty acid profile --- response surface methodology (RSM) --- Amazonian fruits --- water holding capacity --- phenolic acids --- amaranth protein --- temperature --- feeds --- multiple response optimization --- polysaccharides --- fatty acids --- Artemisia argyi leaves --- seaweed --- Rhodophyceae --- process variable maximization --- bioactive peptides --- vitamins --- EPA --- desirability function --- ultrasonic extraction --- bioactive compounds --- crisps --- deep eutectic solvents

Choose an application

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

The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower amount of inputs, as well as the utilization of food by-products to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of the so-called consumer food neophobia. For this reason, papers dealing with the consumer acceptance of these food innovations are also welcome. Thus, the aim of this Special Issue of Foods is to provide documents focused on the production of healthier and more sustainable foods by using novel ingredients, food by-products, or new production processes.

melon-seed oil --- fruit waste --- tocopherols --- tocotrienols --- unsaturated fatty acids --- screw press --- tree nuts --- chemical composition --- proteins --- carbohydrates --- minerals --- phytochemicals --- polyphenols --- antioxidants --- volatile compounds --- saffron --- crocetin --- obesity --- agri-food marketing --- consumer behaviour --- economic and social crisis --- health --- innovation --- GM foods --- food labelling --- soybean oil --- willingness to pay --- choice experiment --- LC-mass spectrometry --- antioxidant capacity --- vacuum impregnation --- polyphenolic profile --- lulo fruit juice --- spermidine --- food innovation --- chia --- flax --- proximate composition --- sesame --- poppy --- product innovation --- process innovation --- neophobia --- food technology neophobia --- wine neophobia scale --- ham --- slices --- Crocus sativus L. --- pH --- color --- sensorial quality --- safranal --- pulsed electric fields --- pecan nut oil --- oil extraction yield --- microstructural analysis --- oil stability --- enzyme activity --- novel foods --- functional food --- food by-product --- sustainability --- food neophobia

Choose an application

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

The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed.

Research & information: general --- vinegar --- wine --- acetification --- bioprocesses --- experimental design --- polynomial modelling --- black-box models --- eggplant --- anthocyanins --- natural colorants --- bioactivity --- wheat --- germ --- wheat byproducts --- agglutinin --- WGA --- toxicity --- glycosylation --- N-Acetylglucosamine --- GlcNAc --- carbohydrate --- bioreactor systems --- optimization --- kombucha tea --- microbial diversity --- bacterial cellulose --- Komagataeibacter xylinus --- repetitive elements sequence-based rep-PCR --- typing --- basil --- design of experiments --- valorization strategies --- chicken breast fillets --- color --- cooking loss --- cooking temperature --- cooking time --- microbiological safety --- shear force --- sous vide cooking --- TBARS --- sourdough --- yeasts --- lactic acid bacteria --- bioactive compounds --- exopolysaccharides --- antifungal activity --- pectinase immobilization --- nylon 6/6 carrier --- pectinolytic activity --- reusability --- stability --- lactic fermentation --- functional beverages --- volatile compounds --- antioxidant activity --- jackfruit --- jackfruit processing --- by-products --- extraction methods --- phenolic compounds --- pectin --- emerging technologies --- innovative technologies --- functional ingredients --- olive oil extraction --- microbial consortium --- phenols --- functional foods --- compostable bioplastics --- coatings --- contact angle --- grease resistance --- paper --- WVTR --- LED --- foams --- cellulose --- natural fibers --- mechanical properties --- microstructure --- sparkling wine --- protein --- interact omics --- amino acid metabolism --- yeast --- GO terms --- vinegar --- wine --- acetification --- bioprocesses --- experimental design --- polynomial modelling --- black-box models --- eggplant --- anthocyanins --- natural colorants --- bioactivity --- wheat --- germ --- wheat byproducts --- agglutinin --- WGA --- toxicity --- glycosylation --- N-Acetylglucosamine --- GlcNAc --- carbohydrate --- bioreactor systems --- optimization --- kombucha tea --- microbial diversity --- bacterial cellulose --- Komagataeibacter xylinus --- repetitive elements sequence-based rep-PCR --- typing --- basil --- design of experiments --- valorization strategies --- chicken breast fillets --- color --- cooking loss --- cooking temperature --- cooking time --- microbiological safety --- shear force --- sous vide cooking --- TBARS --- sourdough --- yeasts --- lactic acid bacteria --- bioactive compounds --- exopolysaccharides --- antifungal activity --- pectinase immobilization --- nylon 6/6 carrier --- pectinolytic activity --- reusability --- stability --- lactic fermentation --- functional beverages --- volatile compounds --- antioxidant activity --- jackfruit --- jackfruit processing --- by-products --- extraction methods --- phenolic compounds --- pectin --- emerging technologies --- innovative technologies --- functional ingredients --- olive oil extraction --- microbial consortium --- phenols --- functional foods --- compostable bioplastics --- coatings --- contact angle --- grease resistance --- paper --- WVTR --- LED --- foams --- cellulose --- natural fibers --- mechanical properties --- microstructure --- sparkling wine --- protein --- interact omics --- amino acid metabolism --- yeast --- GO terms