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Milk products --- milk --- Quality --- Dairy hygiene --- proximate composition --- Standardizing

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Cattle --- Cattle --- Goats --- Goats --- Sheep --- Sheep --- Animal feeding --- Animal feeding --- animal needs --- animal needs --- proximate composition --- proximate composition --- feeds --- feeds --- Grazing --- Grazing --- Nutritive value --- Nutritive value --- Cattle --- Sheep --- Goats --- Diet --- Animal nutrition --- Feed products --- physiology --- physiology --- physiology --- veterinary --- Cattle --- Sheep --- Goats --- Diet --- Animal nutrition --- Feed products --- physiology --- physiology --- physiology --- veterinary

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Water and related ecosystems Green economy Cross-thematic analysis Recommendations

Environmental protection. Environmental technology --- European Union --- Politique de l'environnement --- Environmental policies --- Protection de l'environnement --- environmental protection --- Gestion de l'environnement --- environmental management --- Composition globale --- proximate composition --- Pollution --- Ressource naturelle --- Natural resources --- Changement climatique --- Climatic change --- Conservation de l'eau --- Water conservation --- Europe

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Fourrage --- forage --- Ensilage (traitement) --- Silage making --- Acide gras --- Fatty acids --- Métabolisme des lipides --- Lipid metabolism --- Trifolium pratense --- Catéchol oxydase --- Catechol oxidase --- Composition globale --- proximate composition --- Produit alimentaire --- foods --- Qualité --- Quality --- 636.085.52 --- 636.086.3 --- Silage --- Leguminous and other fodder plants --- Theses --- 636.086.3 Leguminous and other fodder plants --- 636.085.52 Silage

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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.

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