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Polyphenol oxidase - Congresses.

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Sprouted grains are food ingredients widely appreciated for their improved nutritional, functional, organoleptic, and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value of grains and the formation of secondary metabolites with potential application in the functional food, nutraceutical, pharmaceutical, and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, and technofunctional and chemopreventive properties of sprouted seeds and their derived flours and byproducts. The six articles included in this Special Issue present insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage, and explorations of their microbiological, bioactive, and technofunctional properties.

Research & information: general --- biochemical characteristic --- enzymatic browning --- inhibitory profile --- lentil --- sprouts --- polyphenol oxidase --- purification --- germinated oat --- avenanthramides --- colorectal cancer --- chemoprevention --- bran --- cell walls --- sprouting --- dough rheology --- bread-making --- microstructure --- barley --- germination --- flour --- RSM --- nutritional properties --- bioactive compounds --- quality --- melatonin --- bioavailability --- lentil sprouts --- phenolic compounds --- antioxidant status --- pharmacokinetics --- food safety --- legumes --- microbial contamination --- protein --- mineral --- seed germination --- nutritional value --- phytochemicals --- bioactivity --- health --- technological properties --- food development --- functional foods --- biochemical characteristic --- enzymatic browning --- inhibitory profile --- lentil --- sprouts --- polyphenol oxidase --- purification --- germinated oat --- avenanthramides --- colorectal cancer --- chemoprevention --- bran --- cell walls --- sprouting --- dough rheology --- bread-making --- microstructure --- barley --- germination --- flour --- RSM --- nutritional properties --- bioactive compounds --- quality --- melatonin --- bioavailability --- lentil sprouts --- phenolic compounds --- antioxidant status --- pharmacokinetics --- food safety --- legumes --- microbial contamination --- protein --- mineral --- seed germination --- nutritional value --- phytochemicals --- bioactivity --- health --- technological properties --- food development --- functional foods

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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.

Research & information: general --- Biology, life sciences --- Food & society --- 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.

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This new MDPI book compiles several manuscript highlighting the complexity of “Quality Evaluation of Plant-Derived Foods”. It should be of interest for students, researchers, and professors, as important data and methodologies are presented. Results available include not only fruit and plant characteristics, but also by-products valorization and pre-harvest application of compounds for fruit and plant quality.

cracking index --- fruit quality --- sweet cherry fruit --- yield efficiency --- Prunus dulcis --- processing --- sensorial analysis --- fatty acids --- antioxidant --- Beetroot (Beta vulgaris L.) --- juice --- bioactive components --- fermented beverage --- probiotics --- Linum usitatissimum --- Camelina sativa --- antioxidant capacity --- bioactive compounds --- glucosinolates --- lignans --- phenols --- co-products valorization --- wheat noodles --- isomaltodextrin --- storage stability --- cooking quality --- sensory evaluation --- microstructure --- legume --- germination --- lyophilization --- chemical compounds --- FT-IR analysis --- principal component analysis --- ozone --- sea buckthorn --- mechanical properties --- microbial load --- grape peels --- pasta --- wheat flour --- fibers --- antioxidants --- biofortification --- ripening --- selenium --- Solanum lycopersicum --- volatile organic compounds (VOCs) --- rhubarb --- sugars --- organic acids --- juices --- yield of petioles --- non-browning --- polyphenol oxidase --- phenolics --- vitamin C --- glutathione

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This new MDPI book compiles several manuscript highlighting the complexity of “Quality Evaluation of Plant-Derived Foods”. It should be of interest for students, researchers, and professors, as important data and methodologies are presented. Results available include not only fruit and plant characteristics, but also by-products valorization and pre-harvest application of compounds for fruit and plant quality.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- cracking index --- fruit quality --- sweet cherry fruit --- yield efficiency --- Prunus dulcis --- processing --- sensorial analysis --- fatty acids --- antioxidant --- Beetroot (Beta vulgaris L.) --- juice --- bioactive components --- fermented beverage --- probiotics --- Linum usitatissimum --- Camelina sativa --- antioxidant capacity --- bioactive compounds --- glucosinolates --- lignans --- phenols --- co-products valorization --- wheat noodles --- isomaltodextrin --- storage stability --- cooking quality --- sensory evaluation --- microstructure --- legume --- germination --- lyophilization --- chemical compounds --- FT-IR analysis --- principal component analysis --- ozone --- sea buckthorn --- mechanical properties --- microbial load --- grape peels --- pasta --- wheat flour --- fibers --- antioxidants --- biofortification --- ripening --- selenium --- Solanum lycopersicum --- volatile organic compounds (VOCs) --- rhubarb --- sugars --- organic acids --- juices --- yield of petioles --- non-browning --- polyphenol oxidase --- phenolics --- vitamin C --- glutathione --- cracking index --- fruit quality --- sweet cherry fruit --- yield efficiency --- Prunus dulcis --- processing --- sensorial analysis --- fatty acids --- antioxidant --- Beetroot (Beta vulgaris L.) --- juice --- bioactive components --- fermented beverage --- probiotics --- Linum usitatissimum --- Camelina sativa --- antioxidant capacity --- bioactive compounds --- glucosinolates --- lignans --- phenols --- co-products valorization --- wheat noodles --- isomaltodextrin --- storage stability --- cooking quality --- sensory evaluation --- microstructure --- legume --- germination --- lyophilization --- chemical compounds --- FT-IR analysis --- principal component analysis --- ozone --- sea buckthorn --- mechanical properties --- microbial load --- grape peels --- pasta --- wheat flour --- fibers --- antioxidants --- biofortification --- ripening --- selenium --- Solanum lycopersicum --- volatile organic compounds (VOCs) --- rhubarb --- sugars --- organic acids --- juices --- yield of petioles --- non-browning --- polyphenol oxidase --- phenolics --- vitamin C --- glutathione