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Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production.
chemical refining --- Lactic acid bacteria --- grapevine --- sourdough --- vegetable oil --- platelet-activating factor --- biogenic amines --- aglycones --- food fermentation --- food by-products --- beer --- Blakeslea trispora --- ?-aminobutyric acid (GABA) --- fish oil --- ?-glucosidase --- Thunnus thynnus --- lycopene --- histidine decarboxylase (hdc) gene --- fermentation --- wine --- ?-aminobutyric acid GABA --- thrombin --- isoflavones --- polar lipids --- phenolic compounds --- lactobacilli --- fatty acid profile --- antithrombotic --- UHPLC/ESI-QTRAP --- orange powder --- tyrosine decarboxylase (tdc) gene --- Sparus aurata --- amaranth flour --- soybean extract --- Penicillium citrinum --- indoleamines --- cardiovascular disease --- brewer’s spent grain --- Pecorino di Farindola --- liquid chromatography --- by-products --- lactic acid bacteria --- grains --- bioactive peptides --- Dicentrarhus labrax --- fungi --- raw milk ewe’s cheese --- ?-aminobutyric acid --- bioactive compounds --- hops --- volatile components
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The Mediterranean diet is well-known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient and a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits, the employment of advanced technologies, and the availability of sophisticated analytical techniques that are used to control the origin of the fruits and guarantee the grade of the final product. To enrich recent multidisciplinary scientific information concerning this healthy lipid source, a new special issue of Foods has been published.
Research & information: general --- Biology, life sciences --- Food & society --- 1H NMR spectroscopy --- EVOOs geographical origin --- extra virgin olive oil --- multivariate statistical analysis --- historical climate data --- olive oil --- biophenols --- Mediterranean diet --- pharma-nutrition --- cardiovascular disease --- authentication --- bioactive --- by-product --- glycolipid --- lipidomics --- mass spectrometry --- phospholipid --- traceability --- extra-virgin olive oil --- EVOO --- chlorophylls --- carotenoids --- pigments --- colour --- quality --- spectroscopy --- ultraviolet-visible light --- light absorption --- successful aging --- dietary fats --- authenticity --- cultivars --- triacylglycerols --- volatiles --- chemometrics --- extraction process --- innovative approaches --- ultrasound --- technological level of readiness --- varietal authentication --- Nuclear Magnetic Resonance spectroscopy --- polar lipids --- bio-phenols --- pharmaceutical molecular mechanisms of action --- primary public health prevention strategies --- healthy aging and longevity
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Microalgae are photosynthetic organisms with the ability to sequester and convert atmospheric carbon dioxide into high-value bioactives, and are therefore seen as a renewable and sustainable bioresource in the fields of biofuels, aquaculture and animal feeds, bioremediation of waste, nutraceuticals, pharmaceuticals, cosmeceuticals and agriculture. Moreover, algae can adjust their metabolism according to surrounding growth conditions, and this metabolic flexibility can be exploited in industrial biotechnology with genetic and metabolic engineering, when compared to other photosynthetic organisms. The metabolome is the result of the combined effects of genetic and environmental influences on metabolic processes. Metabolomic studies can provide a global view of metabolism and thereby improve our understanding of the underlying biology. Advances in metabolomic technologies have shown utility for elucidating the mechanisms which underlie fundamental biological processes, including disease pathology. This book represents research papers based around metabolomics, to improve knowledge on the metabolome and metabolism in algae, with a focus on carbon and nitrogen resource allocation. It also describes many bioanalytical techniques and emphasizes their usefulness in microalgal biotechnology. Other aspects from an ecological, biotechnological and waste-water remediation perspective are also covered.
microalgae --- cell disruption --- ultraviolet light --- biodiesel --- Chlamydomonas reinhardtii --- Dunaliella salina --- Micractinium inermum --- metabolomics --- quenching --- gas chromatography mass spectrometry (GC-MS) --- Arthrospira platensis C1 --- bioethanol --- cyanobacteria --- genome-scale metabolic model --- glycogen --- polar lipids --- Chlorella sp. --- LC-MS --- nutrient limitation --- genetic transformation --- carotenoid --- CRTI --- phytoene desaturase --- C. fritschii --- UV-B --- PAR --- time-series --- intracellular --- extracellular --- metabolites --- GC–MS --- algae --- copper --- FT-IR --- metabolite fingerprinting --- pathway analysis --- TEM --- synchronisation --- bioassay --- biomarker --- key event --- adverse outcome pathway --- Euglena --- central metabolic pathway --- subcellular location --- chromatic adaptation --- LED --- far-red light --- growth --- photosynthesis --- mass cultivation --- pigments --- Chlorogloeopsis
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The Mediterranean diet is well-known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient and a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits, the employment of advanced technologies, and the availability of sophisticated analytical techniques that are used to control the origin of the fruits and guarantee the grade of the final product. To enrich recent multidisciplinary scientific information concerning this healthy lipid source, a new special issue of Foods has been published.
1H NMR spectroscopy --- EVOOs geographical origin --- extra virgin olive oil --- multivariate statistical analysis --- historical climate data --- olive oil --- biophenols --- Mediterranean diet --- pharma-nutrition --- cardiovascular disease --- authentication --- bioactive --- by-product --- glycolipid --- lipidomics --- mass spectrometry --- phospholipid --- traceability --- extra-virgin olive oil --- EVOO --- chlorophylls --- carotenoids --- pigments --- colour --- quality --- spectroscopy --- ultraviolet-visible light --- light absorption --- successful aging --- dietary fats --- authenticity --- cultivars --- triacylglycerols --- volatiles --- chemometrics --- extraction process --- innovative approaches --- ultrasound --- technological level of readiness --- varietal authentication --- Nuclear Magnetic Resonance spectroscopy --- polar lipids --- bio-phenols --- pharmaceutical molecular mechanisms of action --- primary public health prevention strategies --- healthy aging and longevity
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Microalgae are photosynthetic organisms with the ability to sequester and convert atmospheric carbon dioxide into high-value bioactives, and are therefore seen as a renewable and sustainable bioresource in the fields of biofuels, aquaculture and animal feeds, bioremediation of waste, nutraceuticals, pharmaceuticals, cosmeceuticals and agriculture. Moreover, algae can adjust their metabolism according to surrounding growth conditions, and this metabolic flexibility can be exploited in industrial biotechnology with genetic and metabolic engineering, when compared to other photosynthetic organisms. The metabolome is the result of the combined effects of genetic and environmental influences on metabolic processes. Metabolomic studies can provide a global view of metabolism and thereby improve our understanding of the underlying biology. Advances in metabolomic technologies have shown utility for elucidating the mechanisms which underlie fundamental biological processes, including disease pathology. This book represents research papers based around metabolomics, to improve knowledge on the metabolome and metabolism in algae, with a focus on carbon and nitrogen resource allocation. It also describes many bioanalytical techniques and emphasizes their usefulness in microalgal biotechnology. Other aspects from an ecological, biotechnological and waste-water remediation perspective are also covered.
Research & information: general --- Biology, life sciences --- Ecological science, the Biosphere --- microalgae --- cell disruption --- ultraviolet light --- biodiesel --- Chlamydomonas reinhardtii --- Dunaliella salina --- Micractinium inermum --- metabolomics --- quenching --- gas chromatography mass spectrometry (GC-MS) --- Arthrospira platensis C1 --- bioethanol --- cyanobacteria --- genome-scale metabolic model --- glycogen --- polar lipids --- Chlorella sp. --- LC-MS --- nutrient limitation --- genetic transformation --- carotenoid --- CRTI --- phytoene desaturase --- C. fritschii --- UV-B --- PAR --- time-series --- intracellular --- extracellular --- metabolites --- GC–MS --- algae --- copper --- FT-IR --- metabolite fingerprinting --- pathway analysis --- TEM --- synchronisation --- bioassay --- biomarker --- key event --- adverse outcome pathway --- Euglena --- central metabolic pathway --- subcellular location --- chromatic adaptation --- LED --- far-red light --- growth --- photosynthesis --- mass cultivation --- pigments --- Chlorogloeopsis --- microalgae --- cell disruption --- ultraviolet light --- biodiesel --- Chlamydomonas reinhardtii --- Dunaliella salina --- Micractinium inermum --- metabolomics --- quenching --- gas chromatography mass spectrometry (GC-MS) --- Arthrospira platensis C1 --- bioethanol --- cyanobacteria --- genome-scale metabolic model --- glycogen --- polar lipids --- Chlorella sp. --- LC-MS --- nutrient limitation --- genetic transformation --- carotenoid --- CRTI --- phytoene desaturase --- C. fritschii --- UV-B --- PAR --- time-series --- intracellular --- extracellular --- metabolites --- GC–MS --- algae --- copper --- FT-IR --- metabolite fingerprinting --- pathway analysis --- TEM --- synchronisation --- bioassay --- biomarker --- key event --- adverse outcome pathway --- Euglena --- central metabolic pathway --- subcellular location --- chromatic adaptation --- LED --- far-red light --- growth --- photosynthesis --- mass cultivation --- pigments --- Chlorogloeopsis
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The Mediterranean diet is well-known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient and a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits, the employment of advanced technologies, and the availability of sophisticated analytical techniques that are used to control the origin of the fruits and guarantee the grade of the final product. To enrich recent multidisciplinary scientific information concerning this healthy lipid source, a new special issue of Foods has been published.
Research & information: general --- Biology, life sciences --- Food & society --- 1H NMR spectroscopy --- EVOOs geographical origin --- extra virgin olive oil --- multivariate statistical analysis --- historical climate data --- olive oil --- biophenols --- Mediterranean diet --- pharma-nutrition --- cardiovascular disease --- authentication --- bioactive --- by-product --- glycolipid --- lipidomics --- mass spectrometry --- phospholipid --- traceability --- extra-virgin olive oil --- EVOO --- chlorophylls --- carotenoids --- pigments --- colour --- quality --- spectroscopy --- ultraviolet-visible light --- light absorption --- successful aging --- dietary fats --- authenticity --- cultivars --- triacylglycerols --- volatiles --- chemometrics --- extraction process --- innovative approaches --- ultrasound --- technological level of readiness --- varietal authentication --- Nuclear Magnetic Resonance spectroscopy --- polar lipids --- bio-phenols --- pharmaceutical molecular mechanisms of action --- primary public health prevention strategies --- healthy aging and longevity --- 1H NMR spectroscopy --- EVOOs geographical origin --- extra virgin olive oil --- multivariate statistical analysis --- historical climate data --- olive oil --- biophenols --- Mediterranean diet --- pharma-nutrition --- cardiovascular disease --- authentication --- bioactive --- by-product --- glycolipid --- lipidomics --- mass spectrometry --- phospholipid --- traceability --- extra-virgin olive oil --- EVOO --- chlorophylls --- carotenoids --- pigments --- colour --- quality --- spectroscopy --- ultraviolet-visible light --- light absorption --- successful aging --- dietary fats --- authenticity --- cultivars --- triacylglycerols --- volatiles --- chemometrics --- extraction process --- innovative approaches --- ultrasound --- technological level of readiness --- varietal authentication --- Nuclear Magnetic Resonance spectroscopy --- polar lipids --- bio-phenols --- pharmaceutical molecular mechanisms of action --- primary public health prevention strategies --- healthy aging and longevity
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Long-chain polyunsaturated fatty acids (PUFAs) of the omega-3 family, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are physiologically important for many animals and humans. Moreover, fatty acids play an important roles in numerous contexts reflecting various levels: from their producers in natural ecosystems, microalgae, through to invertebrates and fish, and to culinary treatments of fish products for human consumption. Environmental threats such as anthropogenic pollution and its effects on PUFA yield in aquatic ecosystems as well as their transfer to terrestrial ecosystems are highlighted. Assumptions and challenges that are important for the study of PUFA in trophic webs of aquatic ecosystems as well as in human nutrition are discussed.
Fatty acid --- fish --- food web --- periphyton --- trophic transfer --- water pollution --- zoobenthos --- salmon --- pan-frying --- rosemary --- lipid oxidation --- polyunsaturated fatty acids --- aldehydes --- isoprostanes --- eicosapentaenoic acid --- docosahexaenoic acid --- nutritive quality --- eutrophication --- culinary treatments --- fatty acids --- dietary sources --- allochthonous --- Salvelinus leucomaenis --- chronic mild stress --- depression --- gut microbiota --- fish oil --- olive oil --- CLA --- conjugated linoleic acid --- ALA --- α-linolenic acid --- n-3 HUFA score --- meat fat --- vegetable fat --- mollusks --- symbiotic bacteria --- biosynthesis --- aquatic ecosystems --- subsidies --- food webs --- fatty acyl desaturase --- Δ6 - desaturase --- long-chain polyunsaturated fatty acid --- LC-PUFA --- ω3 --- ω6 --- EPA --- DHA --- AA --- essential fatty acid --- health --- transgene --- essential polyunsaturated fatty acids --- linoleic acid --- alpha-linolenic acid --- food quality --- muscle tissue --- subcutaneous adipose tissue --- liver --- green cryo-fodder --- lipids --- Leptoclinus maculatus --- ontogenesis --- adaptations --- trophic nets --- Arctic --- arctic --- Salmoniformes --- long-chain polyunsaturated fatty acids --- polar lipids --- triacylglycerols --- phytoplankton --- freshwater --- nutritional value
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Long-chain polyunsaturated fatty acids (PUFAs) of the omega-3 family, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are physiologically important for many animals and humans. Moreover, fatty acids play an important roles in numerous contexts reflecting various levels: from their producers in natural ecosystems, microalgae, through to invertebrates and fish, and to culinary treatments of fish products for human consumption. Environmental threats such as anthropogenic pollution and its effects on PUFA yield in aquatic ecosystems as well as their transfer to terrestrial ecosystems are highlighted. Assumptions and challenges that are important for the study of PUFA in trophic webs of aquatic ecosystems as well as in human nutrition are discussed.
Research & information: general --- Biology, life sciences --- Food & society --- Fatty acid --- fish --- food web --- periphyton --- trophic transfer --- water pollution --- zoobenthos --- salmon --- pan-frying --- rosemary --- lipid oxidation --- polyunsaturated fatty acids --- aldehydes --- isoprostanes --- eicosapentaenoic acid --- docosahexaenoic acid --- nutritive quality --- eutrophication --- culinary treatments --- fatty acids --- dietary sources --- allochthonous --- Salvelinus leucomaenis --- chronic mild stress --- depression --- gut microbiota --- fish oil --- olive oil --- CLA --- conjugated linoleic acid --- ALA --- α-linolenic acid --- n-3 HUFA score --- meat fat --- vegetable fat --- mollusks --- symbiotic bacteria --- biosynthesis --- aquatic ecosystems --- subsidies --- food webs --- fatty acyl desaturase --- Δ6 - desaturase --- long-chain polyunsaturated fatty acid --- LC-PUFA --- ω3 --- ω6 --- EPA --- DHA --- AA --- essential fatty acid --- health --- transgene --- essential polyunsaturated fatty acids --- linoleic acid --- alpha-linolenic acid --- food quality --- muscle tissue --- subcutaneous adipose tissue --- liver --- green cryo-fodder --- lipids --- Leptoclinus maculatus --- ontogenesis --- adaptations --- trophic nets --- Arctic --- arctic --- Salmoniformes --- long-chain polyunsaturated fatty acids --- polar lipids --- triacylglycerols --- phytoplankton --- freshwater --- nutritional value --- Fatty acid --- fish --- food web --- periphyton --- trophic transfer --- water pollution --- zoobenthos --- salmon --- pan-frying --- rosemary --- lipid oxidation --- polyunsaturated fatty acids --- aldehydes --- isoprostanes --- eicosapentaenoic acid --- docosahexaenoic acid --- nutritive quality --- eutrophication --- culinary treatments --- fatty acids --- dietary sources --- allochthonous --- Salvelinus leucomaenis --- chronic mild stress --- depression --- gut microbiota --- fish oil --- olive oil --- CLA --- conjugated linoleic acid --- ALA --- α-linolenic acid --- n-3 HUFA score --- meat fat --- vegetable fat --- mollusks --- symbiotic bacteria --- biosynthesis --- aquatic ecosystems --- subsidies --- food webs --- fatty acyl desaturase --- Δ6 - desaturase --- long-chain polyunsaturated fatty acid --- LC-PUFA --- ω3 --- ω6 --- EPA --- DHA --- AA --- essential fatty acid --- health --- transgene --- essential polyunsaturated fatty acids --- linoleic acid --- alpha-linolenic acid --- food quality --- muscle tissue --- subcutaneous adipose tissue --- liver --- green cryo-fodder --- lipids --- Leptoclinus maculatus --- ontogenesis --- adaptations --- trophic nets --- Arctic --- arctic --- Salmoniformes --- long-chain polyunsaturated fatty acids --- polar lipids --- triacylglycerols --- phytoplankton --- freshwater --- nutritional value
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This textbook provides a unique and thorough look at the application of chemical biomarkers to aquatic ecosystems. Defining a chemical biomarker as a compound that can be linked to particular sources of organic matter identified in the sediment record, the book indicates that the application of these biomarkers for an understanding of aquatic ecosystems consists of a biogeochemical approach that has been quite successful but underused. This book offers a wide-ranging guide to the broad diversity of these chemical biomarkers, is the first to be structured around the compounds themselves, and examines them in a connected and comprehensive way. This timely book is appropriate for advanced undergraduate and graduate students seeking training in this area; researchers in biochemistry, organic geochemistry, and biogeochemistry; researchers working on aspects of organic cycling in aquatic ecosystems; and paleoceanographers, petroleum geologists, and ecologists. Provides a guide to the broad diversity of chemical biomarkers in aquatic environments The first textbook to be structured around the compounds themselves Describes the structure, biochemical synthesis, analysis, and reactivity of each class of biomarkers Offers a selection of relevant applications to aquatic systems, including lakes, rivers, estuaries, oceans, and paleoenvironments Demonstrates the utility of using organic molecules as tracers of processes occurring in aquatic ecosystems, both modern and ancient
Biochemical markers. --- Aquatic ecology. --- Biologic markers --- Biological markers --- Biomarkers --- Markers, Biochemical --- Biochemistry --- Indicators (Biology) --- Aquatic biology --- Ecology --- CHEMical TAXonomy. --- algal biomarkers. --- aliphatic hydrocarbons. --- alkenones. --- amino acids. --- anthropogenic compounds. --- anthropogenic markers. --- aquatic ecosystems. --- aquatic systems. --- biogeochemistry. --- biological hydrocarbons. --- biomarkers. --- biomass synthesis. --- biomass. --- biosynthesis. --- biosynthetic pathways. --- carbohydrates. --- carotenoids. --- cellular structure. --- chain length. --- chemical biomarker. --- chemical biomarkers. --- chlorophylls. --- compound-specific isotope analysis. --- cutins. --- cyclic alcohols. --- cyclic isoprenoids. --- decomposition. --- disaccharides. --- fatty acids. --- fractionation. --- gas chromatography-mass spectrometry. --- geothermometry. --- global biogeochemical cycling. --- high-performance liquid chromatography. --- isoprenoid hydrocarbons. --- isoprenoids. --- lignin. --- lipids. --- long-chain ketones. --- macromolecular heteropolymers. --- marine organisms. --- metabolic pathways. --- metabolism. --- microbial heterotrophic processes. --- microorganisms. --- molecular ecology. --- monosaccharides. --- natural ecosystems. --- nuclear magnetic resonance spectroscopy. --- nucleic acids. --- oligosaccharides. --- organic contaminants. --- organic geochemistry. --- organic matter. --- paleoclimatology. --- particular organic carbon. --- particulate organic matter. --- particulate organic nitrogen. --- peptides. --- petroleum hydrocarbons. --- photosynthesis. --- photosynthetic pigments. --- photosynthetically active radiation. --- phycobilins. --- physiochemical gradients. --- polar lipids. --- polycyclic aromatic hydrocarbons. --- polysaccharides. --- polyunsaturated fatty acids. --- protein synthesis. --- proteins. --- prymnesiophyte algae. --- saturated fatty acids. --- stable isotopes. --- sterols. --- subserins. --- trophic effects. --- vascular plants.
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Dairy foods make up an important part of the diets of billions of people across the globe. The nutrient composition of dairy foods adds significantly to a healthy diet, as dairy foods are an excellent or very good source of calcium, high quality protein, potassium, and riboflavin. On the other hand, some research has related dairy intake to the occurrence of certain chronic diseases. The science behind the health properties of dairy foods continue to evolve. This monograph presents current research aimed and understanding the health benefits and risks from the consumption of dairy foods.
Research & information: general --- Biology, life sciences --- Food & society --- milk --- dairy --- nutrient adequacy --- Philippines --- young children --- preschool children --- polar lipids --- sphingomyelin --- heart disease --- gut health --- cancer --- inflammation --- lactose intolerance --- lactase non-persistence --- galacto-oligosaccharide --- gut microbiome --- abdominal pain --- bloating --- gas --- diarrhea --- n-3 PUFA --- CLA --- cheese --- blood lipids --- dairy fat --- consumer --- quality --- animal-derived food --- yoghurt --- MFGM --- phospholipids --- gangliosides --- anti-inflammatory --- IL-1β --- nitric oxide --- superoxide anion --- cyclo-oxygenase-2 --- neutrophil elastase --- HAZ --- stunting --- pre-school children --- cross-sectional study --- China --- anteiso --- branched-chain amino acids --- diabetes --- iso --- metabolic diseases --- phytanic acid --- health --- matrix --- metabolism --- nutrient --- composition --- saturated fats --- dairy products --- energy intake --- food intakes --- nutrient intakes --- aging --- population-based cohort --- kefir peptides --- dairy milk protein --- osteoporosis --- ovariectomized (OVX) mice --- 16S rDNA --- gut microbiota --- type 2 diabetes mellitus --- insulin resistance --- polycystic ovary syndrome --- fertility --- ovulation --- 25-hydroxyvitamin D (25(OH)D) --- Mexican–American --- Other Hispanic --- non-Hispanic White --- non-Hispanic Black --- A1 beta-casein --- A2 beta-casein --- beta-casomorphin --- gastrointestinal intolerance --- hydrogen breath test --- lactose challenge --- lactose intolerance symptoms --- milk intolerance --- Qualifying Lactose Challenge Symptom Score --- whey --- glucose --- glycemic variability --- beta-lactoglobulin --- pre-meal --- CGM --- preterm neonates --- fat --- gastric lipase --- absorption --- intestine --- emulsions --- vegetable oil --- soy lecithin --- ribo-seq --- muscle protein synthesis --- anabolism --- insulin
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