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Tannins are a family of versatile, natural phenolic biomolecules whose key role is to protect plants against insects and fungi. They are also valuable in use for humans. We show tannins' antioxidant and antibacterial properties, in addition to their potential application in the food industry. We prove the accessibility of condensed tannins to a wide range of potential applications, including NH3 neutralizer, the building block of numerous porous materials, such as foams, organic, and carbon gels. Finally, they are known as wood adhesives, heavy metal scavengers, and corrosion inhibitors. With this book, we want to present the most promising perspectives of tannin.

Research & information: general --- Biology, life sciences --- tannins --- applications --- new applications --- drawbacks --- advantages --- tannin --- polyphenolic molecules --- sol-gel --- organic gel --- carbon gel --- hydrothermal carbonization --- porous materials --- pore structure --- biopolymer --- low-cost --- human serum albumin (HSA) --- fatty acid --- polyphenol --- protein conformation --- protein aggregation --- Förster resonance energy transfer (FRET) --- blue honeysuckle berry --- apple --- anthocyanins --- polyphenols --- antioxidant --- juice --- grape seed extract --- cotton --- antibacterial --- UV protection --- flavanols --- condensed tannin --- Vitis vinifera --- microwave-extraction --- glucosidase --- cytotoxicity --- greenhouse gas --- NH3 --- tannin-furanic foam --- liquid manure --- natural polyphenol --- agriculture --- emission reduction --- tannins --- applications --- new applications --- drawbacks --- advantages --- tannin --- polyphenolic molecules --- sol-gel --- organic gel --- carbon gel --- hydrothermal carbonization --- porous materials --- pore structure --- biopolymer --- low-cost --- human serum albumin (HSA) --- fatty acid --- polyphenol --- protein conformation --- protein aggregation --- Förster resonance energy transfer (FRET) --- blue honeysuckle berry --- apple --- anthocyanins --- polyphenols --- antioxidant --- juice --- grape seed extract --- cotton --- antibacterial --- UV protection --- flavanols --- condensed tannin --- Vitis vinifera --- microwave-extraction --- glucosidase --- cytotoxicity --- greenhouse gas --- NH3 --- tannin-furanic foam --- liquid manure --- natural polyphenol --- agriculture --- emission reduction

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Gestational diabetes mellitus (GDM) is one of the most common adverse medical conditions that occurs during pregnancy, and its prevalence is rising as part of a diabetes pandemic. Nutrition plays a key role in GDM, whether (1) as part of an ‘unhealthy’ diet, which contributes to its cause, or (2) as part of changes in dietary intake, which act as the frontline treatment for GDM (sometimes supplemented with exercise and pharmacological intervention). Dietary changes, therefore, can alter the risk of developing GDM in the first place, and once GDM has emerged during pregnancy, dietary changes can mitigate the risk of developing GDM-related complications, such as macrosomia, respiratory distress, hypoglycemia and jaundice in the neonate, pre eclampsia, increased need for caesarean section and placental abruption in the mother. In this Special Issue, we aim to highlight the role of nutrition in the aetiology of GDM, whether directly or indirectly through weight gain and obesity, and in its role as a GDM treatment to lower hyperglycemia and the risk of the aforementioned complications.

microbiome --- pregnancy --- obesity --- ketonuria --- Roseburia --- diet --- food frequency questionnaire --- glucose --- insulin secretion --- human milk --- breastfeeding --- gestational diabetes mellitus --- insulin-dependent diabetes mellitus --- preterm newborn --- gestational diabetes --- dietary patterns --- maternal nutrition --- dietary adaptations --- glycemic index --- postprandial glycemic response --- blood glucose prediction --- diabetes --- gestational weight gain --- macrosomia --- adiposity --- neonate --- exercise --- physical activity --- dietary carbohydrates --- diabetes-specific formula --- continuous glucose monitoring --- glycemic variability --- carbohydrate distribution --- mean amplitude of glucose --- breakfast diet --- platelet-activating factor --- tumor necrosis factor α --- methylglyoxal --- glycated albumin --- endocrine disruptors --- endocrine-disrupting chemicals --- bisphenol A --- BPA --- phthalates --- pregnancy outcomes --- eating speed --- cohort study --- prevention --- nutrition --- polyphenolic compounds --- bioactive compounds --- leptin resistance --- inflammation --- Mediterranean diet --- n/a

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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.

Business strategy --- 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 --- 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

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Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional, and bioactive properties, including their geographical origin, the variety or breed, as well as the conditions of cultivation, breeding, and/or feeding, among others. Therefore, there is a great interest in the development of accurate, robust, and high-throughput analytical methods to guarantee the authenticity and traceability of foods. For these purposes, a large number of sensorial, physical, and chemical approaches can be used, which must be normally combined with advanced statistical tools. In this vein, the aim of the Special Issue “Food Authentication: Techniques, Trends, and Emerging Approaches” is to gather original research papers and review articles focused on the development and application of analytical techniques and emerging approaches in food authentication. This Special Issue comprises 12 valuable scientific contributions, including one review article and 11 original research works, dealing with the authentication of foods with great commercial value, such as olive oil, Iberian ham, and fruits, among others.

minerals --- high-resolution mass spectrometry --- n/a --- lipids --- information sharing --- sweet cherries --- mineral elements --- stakeholder --- chemometrics --- food integrity --- food classification --- MALDI-MS imaging --- volatile compounds --- SNPs --- physicochemical quality parameters --- discrimination --- multivariate classification --- fingerprinting --- liquid chromatography fingerprinting --- food authentication --- cultivation system --- sugars --- biomarkers --- traceability --- free amino acids --- luminescence --- cultivar --- transparency --- prickly pear --- HPLC-UV --- differentiation --- amino acids --- phenolic compounds --- neuropeptides --- hen eggs --- food fraud --- gas chromatography --- organic acids --- Iberian dry-cured ham --- genetic tagging --- mass spectrometry --- food supply chain --- fruit juice authenticity --- authentication --- partial least square-discriminant analysis --- pattern recognition --- virgin olive oil --- nutrition factor --- adulteration --- vinegar --- polyphenolic compounds --- SSRs --- strawberry --- juice --- hazelnut oil --- DNA extraction protocol --- margarines and spreads --- pomegranate juice --- aroma --- principal component analysis

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Interest has grown regarding natural plant extracts in food and beverage applications, their vital role in the food industry, and their therapeutic use against diseases. The protective effects of healthy diets are partially due to the variety of plant metabolites, particularly phenolic compounds, which are considered the most important class of compounds that originates from plant-derived metabolites. Phenolics are well renowned for their possession of a wide array of remarkable biological properties. This Special Issue (SI) aims to gather the most recent contributions concerning their chemistry, extraction methods, and analytical techniques, applications, and biological activities. This Special Issue of Processes, entitled “Phenolic Compounds: Extraction, Optimization, Identification and Applications in Food Industry”, gathers the recent work of leading researchers in a single collection, covering a variety of theoretical studies and experimental applications and focusing on the extraction, identification, and industrial applications. The advances presented in the contributions in this SI have significantly helped to accomplish this target. In addition to research articles, the Special Issue features two reviews that cover a range of topics highlighting the versatility of the area. The topics covered in this SI include advanced methodologies for the isolation, purification, and analysis of phenolics from food, food waste, and medicinal plants; biological activities and mechanisms of action; health benefits from in vivo evaluation; and the development of novel phenolics-based nutraceuticals and functional ingredients.

flavonoids --- extraction methods --- biotransformation --- human health --- verjuice --- phytochemicals --- unripe grape juice --- pulmonary adenocarcinoma --- anti-proliferative --- antioxidant --- Dalbergia species --- DPPH free radical scavenging assay --- fatty acid --- phytosterol --- tocopherol --- total phenolic compound composition --- U/A-AE --- Nephelium lappaceum L. --- separation --- ellagitannins --- geraniin --- olive oil --- olive paste --- by-product --- industrial process --- phenolic compounds --- Moringa oleifera --- microencapsulation --- cell viability --- storage --- in vitro digestion --- polyphenols --- antioxidant activity --- Echinacea purpurea extracts --- glassy carbon electrode (GCE) --- carbon nanotubes (CNTs) --- SARS-CoV --- coronavirus --- traditional Chinese medicine --- COVID-19 --- natural products --- polyphenolic --- Phenol-Explorer --- I-Class --- Synapt G2-Si --- phenolomics --- pumpkin seed oil --- oleogels --- HPLC-MS --- Fourier transform infrared spectroscopy --- chemometrics --- storage follow-up --- potato peel --- ultrasound --- phenolic compound --- Cabernet Sauvignon concentrate --- reverse osmosis --- nanofiltration --- cellulose/raspberry encapsulates --- phenolics --- anthocyanins --- inhibition of α-amylase --- TWIMS --- phenol-explorer database --- UPLC-MS-MS --- bee pollen --- cinnamic acid derivatives --- food processing --- kaempferol glycosides --- luteolin --- quercetin glycosides --- tricetin --- n/a