Choose an application

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

The global food supply chain relies on engineered systems, operational practices, and logistics to preserve, protect, process, and deliver agricultural crops along complex supply lines from farmers in low-, middle-, and high-income countries to markets around the world. Food and nutrition security is compromised by post-harvest losses (and food waste) that have been estimated to be as high as 20% in durable and 40% in perishable crops. Preserving crops using technologies and practices such as timely harvesting, evaporative cooling, cold and frozen storage, drying, and dehydrating, and protecting crops using technologies and practices such as damage-less handling, controlled and modified atmosphere storage, non-chemical heat and gas treatment, plant-derived protective films for individual fruits and vegetables, and improved packaging containers are critical to preserving nutrients, improving livelihoods, and realizing an efficient food system. This Special Issue aims to cover recent progress and innovations in science, technology, engineering, operational practices, and logistics related to post-harvest preservation and protection of durable and perishable agricultural crops. It seeks contributions that improve effectiveness, efficiency, reliability and sustainability in post-harvest handling of crops from field to end use that preserve product quality and result in foods and feeds which are nutritious and safe for human and animal consumption.

Research & information: general --- cold storage --- fresh arils --- dried methods --- total soluble solids --- total phenolic content --- storage stability --- maize --- storage systems --- financial profitability --- aeration --- finite element modeling --- stored products --- temperature sensors --- chlorophyll --- fluorescence --- storage atmosphere --- superficial scald --- rootstock --- 1-MCP --- cost-effectiveness of technology --- controlled atmosphere --- ORAC --- TSS --- acidity --- firmness --- biomass utilization --- economic analysis --- grain dryer --- maize drying --- technical performance --- postharvest technologies --- mango postharvest loss --- Yieldwise Initiative --- IRIV --- LS-SVM --- Korla fragrant pear --- quality parameter --- evaluation --- maize grain storage --- hermetic storage bags --- polypropylene storage bags --- quality attributes --- pesticide residues --- grapes --- cluster fruits --- packaging materials --- transportation and placing --- excitation --- vibration --- signals --- postharvest loss --- shelf stable --- nutrition --- bioactive --- byproducts --- n/a

Choose an application

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

Microbial contamination of agriculture and food commodities may cause significant losses, with economic, social and environmental consequences. Therefore, the search for new, promising substances that demonstrate antagonism towards different microorganisms has been observed in recent years. Different plants, as well as differentiated methods of obtaining of biological compounds, are the research subject. Moreover, current trends focus on the sustainable recovery of antimicrobial substances from waste materials. The contributed articles present original research with a focus on: The biological activity of plant-derived extracts and oils: the research is concentrated on the discovery of new sufficient antimicrobial substances, characterized by broad biological properties including antibacterial, antifungal, antimycotoxigenic and cytotoxic activity. Novel extraction techniques to obtain plant-derived extracts such as supercritical fluid extraction (SFE), which has gained acceptance for the extraction of valuable substances due to its environmentally friendly character, or ultrasound-assisted extraction (UAE). The extraction techniques of the plant-derived bioactive compounds have a significant impact on the quality of the extracts and their chemical composition

Technology: general issues --- Biotechnology --- lactic acid bacteria --- plant extracts --- milk fermentation --- total phenolic content --- antioxidant capacities --- seed oils --- antibacterial properties --- cytotoxicity --- antifungal properties --- omega-3 fatty acids --- omega-6 fatty acids --- antitumor activities --- Portulaca oleracea L. --- Luffa aegyptica Mill. --- Cucurbita maxima L. --- Linum usitatissimum L. --- aflatoxin B1 --- Aspergillus flavus --- carotenoids --- curcumin --- maize varieties --- photosensitization --- preservation technique --- Actinidia deliciosa --- by-product valorization --- extraction optimization --- bioactive properties --- natural ingredients --- antifungal activity --- biological plant protection --- cereals quality --- essential oils --- ergosterol --- food chain safety --- Fusarium spp. --- mycotoxins --- antioxidant activity --- antimicrobial properties --- biofilm --- Glechoma hederacea --- supercritical fluid extraction --- n/a

Choose an application

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

The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products.

Technology: general issues --- Chemical engineering --- recrystallization --- food hydrocolloids --- methods for crystal structure evaluation --- high hydrostatic pressure --- whey protein hydrolysates --- sheep milk --- yoghurt --- ACE inhibitory activity --- gel properties --- heat stability --- traditional yoghurt starter --- biofunctionality --- alpha-lactalbumin (α-Lac) --- beta-lactoglobulin (β-Lg) --- high pressure processing (HPP) --- pasteurization --- ready-to-feed (RTF) infant formula --- milk phospholipids --- buttermilk --- life-cycle assessment --- carbon footprint --- supercritical fluid extraction --- membrane separation --- microfiltration --- ovine milk --- bovine milk --- casein fractions --- alkaline phosphatase --- cathepsin D --- milk renneting properties --- probiotics --- viability model --- high-pressure processing --- rheology --- sensory quality --- fermented dairy beverage --- antioxidant capacity --- microbial inactivation --- image analysis --- high pressure processing --- total phenolic content --- n/a

Choose an application

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

The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry.

common wheat --- vinification by-product --- texture --- dough rheology --- physico-chemical properties --- sorghum flour --- roasting --- proximate composition --- functional properties --- particle size --- FT-IR spectra --- amaranth flour --- bread characteristics --- wheat flour --- trans-resveratrol --- post-pruning storage --- total phenolic content --- antioxidant activity --- plant growth regulators --- plant properties --- biochemical compounds --- mineral compounds --- crop quality --- bakery margarine --- fatty acids --- fracturability --- color --- PCA --- vegetable ice cream --- dietary fibers --- sensorial properties --- rheological properties --- baby water --- potentially toxic elements --- health risk assessment --- water quality --- amaranth seed --- extraction --- polyphenols --- amino acids --- apple chips --- drying --- physico-chemical characteristics --- sensory analysis --- corn --- deoxynivalenol --- food --- fumonisins --- mycotoxins --- zearalenone --- hempseed oil --- bread --- dough --- textural properties --- n/a --- Research. --- Biology.

Choose an application

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

This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa beans and cocoa-derived products. The results of these studies show that it is possible to maintain or increase the biological activity of cocoa beans and their derived products (cocoa powder and chocolate) by choosing appropriate processing conditions and cocoa genotype and origin. The papers published in this Special Issue confirm that cocoa beans and cocoa by-products can be considered as an attractive source material for manufacturing of functional foods and nutraceuticals. This is because they contain many bioactive compounds, mainly polyphenols, including flavonoids (proanthocyaninidins, monomeric flavan-3-ols, and anthocyanins) and phenolic acids, as well as melanoidins. Finally, the in vitro and in vivo studies demonstrate the importance of cocoa antioxidants for the prevention of oxidative stress and inflammation.

cocoa --- chocolate --- polyphenols --- antioxidants --- melanoidins --- theobroma cacao L. --- total phenolic compounds --- antioxidant capacity --- metal-chelating ability --- fourier transform infrared spectroscopy --- flavan-3-ol --- procyanidin --- α-glucosidase --- melanoidin --- Maillard reaction --- (–)-epicatechin --- borderline hypertensive rats --- nitric oxide --- redox balance --- iron --- Nrf2 --- PPAR-γ --- open field --- cocoa by-products --- cherry extract --- oxidative stress --- human endothelial cell --- roasting --- catechin --- epicatechin --- total phenolic content --- Criollo cocoa --- kinetic --- flavonoids --- cocoa extract --- ischemia-reperfusion injury --- apoptosis --- inflammatory markers --- conching --- milk chocolate --- milk powder --- protein --- antioxidant activity --- solid–liquid kinetic extraction --- polyphenol oxidase --- cocoa polyphenols --- heat treatment --- enzyme inactivation --- n/a --- (-)-epicatechin --- solid-liquid kinetic extraction --- Research. --- Biology. --- Food --- Social aspects.