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Horse-radish --- Standards --- Grading --- Law and legislation

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Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.With this aim, we are preparing a Special Issue on the topic of ""Biogenic Amines in Food Safety"", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety.

catecholamines --- radish kimchi --- Chonggak kimchi --- cheese --- biogenic amines --- herby cheese --- Kkakdugi --- serotonin --- screening method --- storage conditions --- putrescine --- quality control --- decarboxylase enzymes --- food products --- iodine feed --- intervention methods --- bowel diseases --- tyramine --- decarboxylase activity --- plant-origin foods --- nutrition --- high hydrostatic pressure --- Lactobacillus brevis --- physico-chemical composition --- artisanal cheese --- free amino acid --- histamine --- gastrointestinal tract --- culinary process --- meat species --- food quality --- Bacillus spp. --- inflammation --- fermented soybean foods --- quality index --- polyamines --- HPLC --- public health --- cadaverine --- gastric cancer --- kimchi --- colon cancer --- quality indexes --- control --- lactic acid bacteria --- legislation–regulation --- food safety --- raw milk cheese --- starter cultures --- analytical determination --- histamine intolerance --- low-histamine diet --- starter culture

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Glucosinolate-containing foods, such as vegetables from the plant order Brassicales and its derivative products, are valued for their health-beneficial properties. The latter are linked to glucosinolate hydrolysis products, such as isothiocyanates.The book “Advanced Research on Glucosinolates in Food Products” collects the latest research on the impact of the whole food supply chain, including production, as well as domestic food preparation, on glucosinolates and the formation and chemistry of their breakdown products in vegetables and further foods. In this context, the consequences for human health are important, too. The book contains articles that cover research on the effect of pre-harvest factors on glucosinolates, their hydrolyzing enzymes, and the formation of volatile hydrolysis products. Further topics include the linkage between glucosinolates and sensory aspects, and the effects of food preparation and follow-up reactivity. Finally, research on the bioavailability and functional effects of isothiocyanates for human health is included.

Research & information: general --- Biology, life sciences --- Food & society --- pickled vegetables --- yellowing salted radish root --- glucosinolate-myrosinase system --- tryptophan biosynthesis --- isothiocyanates --- glucosinolate --- cabbage --- isothiocyanate --- epithionitrile --- nitrile --- Brassica --- seasonal variation --- food retailer --- glucosinolates --- turnip --- bitter taste --- Brassicaceae --- vegetable --- rucola --- arugula --- Diplotaxis --- Eruca --- flavour --- postharvest --- volatile compounds --- odorants --- 'salad' rocket --- wasabi --- horseradish --- watercress --- benzyl isothiocyanate --- protein conjugates --- functional foods --- nasturtium --- garden cress --- thiourea --- plant growth --- protected horticulture --- environmental conditions --- cruciferous vegetables --- gluconasturtiin --- anti-inflammatory --- pro-inflammatory --- physiological-based model --- sulforaphane --- glucoraphanin --- compartmental model --- broccoli --- bioavailability --- myrosinase --- parameter estimation --- Brassica oleracea --- growing condition --- myrosinase activity --- glucosinolate hydrolysis products --- nitriles --- epithionitriles --- myrosinase stability: glucosinolates --- steaming --- microwaving --- stir-frying --- pickled vegetables --- yellowing salted radish root --- glucosinolate-myrosinase system --- tryptophan biosynthesis --- isothiocyanates --- glucosinolate --- cabbage --- isothiocyanate --- epithionitrile --- nitrile --- Brassica --- seasonal variation --- food retailer --- glucosinolates --- turnip --- bitter taste --- Brassicaceae --- vegetable --- rucola --- arugula --- Diplotaxis --- Eruca --- flavour --- postharvest --- volatile compounds --- odorants --- 'salad' rocket --- wasabi --- horseradish --- watercress --- benzyl isothiocyanate --- protein conjugates --- functional foods --- nasturtium --- garden cress --- thiourea --- plant growth --- protected horticulture --- environmental conditions --- cruciferous vegetables --- gluconasturtiin --- anti-inflammatory --- pro-inflammatory --- physiological-based model --- sulforaphane --- glucoraphanin --- compartmental model --- broccoli --- bioavailability --- myrosinase --- parameter estimation --- Brassica oleracea --- growing condition --- myrosinase activity --- glucosinolate hydrolysis products --- nitriles --- epithionitriles --- myrosinase stability: glucosinolates --- steaming --- microwaving --- stir-frying

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This reprint is dedicated to new insights into food fermentation. The goal of this reprint was to broaden the current knowledge on advanced approaches concerning food fermentation, gathering studies on conventional and unconventional food matrix fermentation, functional compounds obtained through fermentation, fermentations increasing quality and safety standards, as well as papers presenting innovative approaches shedding light on the microbial community that characterizes fermented foods.

traditional alcoholic beverage --- Ethiopia --- processing --- physicochemical --- fermentative microorganisms --- Arthrospira platensis --- fermentation --- lactic acid bacteria --- food supplement --- aromatic profile --- L. plantarum EM --- rice bran fermentation --- cholesterol removal --- antimicrobial activity --- sensory quality --- lactofermentation --- probiotic --- date fruit bars --- functional snack --- polyphenols --- Grana Padano cheese --- generical hard cheeses --- bacterial diversity --- DNA metabarcoding --- DNA (meta)fingerprinting --- predictive models --- neural network --- swine and pork production chain --- Hepatitis E virus --- Rotavirus-A --- metagenomic analysis --- food safety --- ethnobiology --- ethnozymology --- Mesoamerican biocultural heritage --- traditional food systems --- thyme microcapsules --- Proteus bacillus --- histamine --- histidine decarboxylation pathway --- smoked horsemeat sausage --- fermented fish --- Proteus --- lipase --- volatile compounds --- aldehydes --- esters --- natto --- nattokinase --- combination fermentation --- thrombolytic property --- fish sauce --- biogenic amines --- microbial community dynamics --- starter --- correlation analysis --- natural fermentation --- dry fermented sausages --- microbial biodiversity --- CNC --- 16S metagenomics --- red radish --- cabbage --- fermented foods --- microbial ecology --- flavor components --- n/a

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To meet the global food demand of an increasing population, food production has to be increased by 60% by 2050. The main production constraints, such as climate change, biotic stresses, abiotic stresses, soil nutrition deficiency problems, problematic soils, etc., have to be addressed on an urgent basis. More than 50% of human calories are from three major cereals: rice, wheat, and maize. The harnessing of genetic diversity by novel allele mining assisted by recent advances in biotechnological and bioinformatics tools will enhance the utilization of the hidden treasures in the gene bank. Technological advances in plant breeding will provide some solutions for the biofortification, stress resistance, yield potential, and quality improvement in staple crops. The elucidation of the genetic, physiological, and molecular basis of useful traits and the improvement of the improved donors containing multiple traits are key activities for variety development. High-throughput genotyping systems assisted by bioinformatics and data science provide efficient and easy tools for geneticists and breeders. Recently, new breeding techniques applied in some food crops have become game-changers in the global food crop market. With this background, we invited 18 eminent researchers working on food crops from across the world to contribute their high-quality original research manuscripts. The research studies covered modern food crop genetics and breeding.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- dry direct-seeded rice --- early vigor --- QTL --- candidate gene --- phenotyping --- EMS --- MutMap --- mutagenesis --- CLE7 --- tropical maize --- fasciation --- mapping --- radish --- microspore culture --- regeneration rate --- outcrossing --- two-way pseudo-testcross model --- Oryza sativa L. --- PPDK --- flo4-5 --- floury endosperm --- rice --- allelopathy --- yield --- HYV --- Tongil --- indica --- japonica --- SNP --- molecular breeding --- wheat quality --- wheat milling --- wheat hardness --- puroindolines --- water absorption capacity --- crop genetics --- Solanum tuberosum --- abiotic stress --- phenylpropanoids --- essential amino acid --- transcriptome --- small RNA --- comparative genomics --- nutrition --- days to heading --- Hd1 --- Ghd7 --- Hd16 --- chromosome segment substitution lines (CSSLs) --- quantitative trait locus (QTL) --- marker-assisted selection (MAS) --- cold tolerance (CT) --- gene editing --- genetically modified --- genetically modified organism (GMO) --- crop breeding --- ribonucleoprotein complex (RNP) --- genetic screening --- landraces --- genetic diversity --- population structure --- West Africa --- maize improvement --- DArTseq markers --- co-expression network --- drought-tolerant-yield --- reproductive-stage drought --- qDTYs --- transcriptomics --- watermelon --- pentatricopeptide-repeat (PPR) gene family --- comprehensive analysis --- expression profiling --- flesh color --- canola --- Brassica napus --- genetics --- gene technology --- genomics --- disease resistance --- CSSLs --- drought stress --- ‘KDML105’ rice --- low-temperature germinability --- interspecific cross --- interaction --- peanut --- core collection --- genome-wide association study --- linkage disequilibrium --- dry direct-seeded rice --- early vigor --- QTL --- candidate gene --- phenotyping --- EMS --- MutMap --- mutagenesis --- CLE7 --- tropical maize --- fasciation --- mapping --- radish --- microspore culture --- regeneration rate --- outcrossing --- two-way pseudo-testcross model --- Oryza sativa L. --- PPDK --- flo4-5 --- floury endosperm --- rice --- allelopathy --- yield --- HYV --- Tongil --- indica --- japonica --- SNP --- molecular breeding --- wheat quality --- wheat milling --- wheat hardness --- puroindolines --- water absorption capacity --- crop genetics --- Solanum tuberosum --- abiotic stress --- phenylpropanoids --- essential amino acid --- transcriptome --- small RNA --- comparative genomics --- nutrition --- days to heading --- Hd1 --- Ghd7 --- Hd16 --- chromosome segment substitution lines (CSSLs) --- quantitative trait locus (QTL) --- marker-assisted selection (MAS) --- cold tolerance (CT) --- gene editing --- genetically modified --- genetically modified organism (GMO) --- crop breeding --- ribonucleoprotein complex (RNP) --- genetic screening --- landraces --- genetic diversity --- population structure --- West Africa --- maize improvement --- DArTseq markers --- co-expression network --- drought-tolerant-yield --- reproductive-stage drought --- qDTYs --- transcriptomics --- watermelon --- pentatricopeptide-repeat (PPR) gene family --- comprehensive analysis --- expression profiling --- flesh color --- canola --- Brassica napus --- genetics --- gene technology --- genomics --- disease resistance --- CSSLs --- drought stress --- ‘KDML105’ rice --- low-temperature germinability --- interspecific cross --- interaction --- peanut --- core collection --- genome-wide association study --- linkage disequilibrium