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The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of peculiar importance: all microorganisms with a positive effect, including probiotic bacteria, fermentative bacteria, Saccharomyces and non-Saccharomyces yeasts, can be relevant. The fitness of pro-technological microorganisms impacts nutritional quality, but also sensory properties and processing reliability. This book provides a broad view of factors which determine the safety and microbiological quality of fermented foods. A focus is made on the interconnection between starter properties and the expectations related to a probiotic effect. All chapters underline the involvement of fermented foods towards better resource management and increasing food and nutritional security, especially in developing countries.

tiger nuts --- n/a --- table olives --- medium-chain fatty acids --- nutritional value --- microbial lipids --- Bifidobacterium spp. --- Lactic Acid Bacteria --- free radical scavenging --- viability --- anti-carcinogenic --- technological characteristics --- fermented papaya preparation (FPP) --- beverage --- product development --- predictive microbiology --- sea buckthorn --- Carica papaya --- fungicide --- stuck fermentation --- reconstituted milk --- L. rhamnosus GG --- antioxidant --- growth parameters --- horchata --- pesticide --- microbiology --- culture optimization --- fresco culture --- yeast --- PCA --- quality --- Asian countries --- Probiotics --- traditional --- shelf life --- lactic fermentation --- Mucor circinelloides --- fermentation --- anti-diabetic --- Enterococcus spp. --- alcoholic fermentation --- Shigella --- oxidative stress --- wine

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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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Skin inflammation is associated with a wide range of conditions which represent major health issues worldwide. Skin and mucosal surfaces represent the primary interface between the human body and the environment, susceptible to numerous factors whose action results in diseases produced by chemical substances, mechanical trauma, microbial agents, radiation, etc. Inflammation, a complex network of interactions between soluble molecules and cells, represents the main modality of the skin’s response to injuries. Numerous studies have revealed close links between chronic inflammation, oxidative stress, and carcinogenesis. Chronic inflammation induces the activation of various cell types and an increase in the production of reactive oxygen species, promoting the initiation of a malignant process. Identifying specific biomarkers is essential for understanding molecular mechanisms and developing therapies appropriate to the patient’s characteristics.Personalized medicine is an emerging field of medicine that has the potential to predict which therapy will be safe and efficacious for specific patients using an individual’s genetic profile to guide decisions regarding the diagnosis, treatment, as well as prevention of disease. This book gathers articles that present recent advancements in research involving the mechanisms that underlie the development of inflammatory skin disorders, skin and mucosal inflammation in general.

Medicine --- sea-buckthorn seed oil --- long-chain fatty acids --- skin dysplastic keratinocytes --- UVA --- CD36 --- SR-B2 --- atopic dermatitis --- eczema --- JAK inhibitors --- systematic review --- meta-analysis --- evidence-based medicine --- immune-mediated skin diseases --- target therapy --- skin conditions and systemic inflammatory diseases --- systemic sclerosis --- biomarker --- calumenin --- S100A6 --- cytohesin 2 --- cannabinoids --- inflammation --- gut-lung-skin barrier --- signaling pathways --- inflammatory biomarkers --- psoriasis vulgaris --- prevalence --- comorbidities --- risk factors --- systemic lupus erythematous --- lupus nephritis --- lipid peroxidation --- DNA oxidation --- oxidized proteins --- carbohydrate oxidation --- antioxidative stress strategies --- biomarkers --- IgY --- psoriatic dermatitis --- imiquimod --- C57 BL/6 mice --- alginate --- biomaterial --- dressing --- fibers --- hydrogel --- nanofibers --- commercially available --- wound care --- wound healing --- cutaneous melanoma --- epigenetic regulation --- drug resistance --- therapeutic targets --- epigenetic therapy --- immune response --- Sutton nevi --- halo nevi --- skin tumor --- psoriasis --- proteome analysis --- estrogen --- menopause --- cSCC --- AK --- sialylation --- sialyltransferase --- sialidase --- COVID-19 --- pyoderma gangrenosum --- immunosuppression --- cyclosporine --- corticosteroids --- autoinflammatory disease --- androgenic alopecia --- clinical trial --- hair density --- platelet-rich plasma --- n/a

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Natural products remain important repositories of promising therapeutic candidates due to their rich chemical and biological diversity. The Special Issue on "Bio-functional Natural Products in Edible Resources for Human Health and Beauty" is intended to offer biological active natural products from edible resources as candidates and/or leads for pharmaceuticals, dietary supplements, functional foods, cosmetics, and food additives, etc. The research fields of this Special Issue include natural products chemistry, phytochemistry, pharmacognosy, food chemistry, bioorganic chemistry, chemical biology, molecular biology, molecular pharmacology, and other related research fields of bioactive natural products obtained from the edible resources. This eBook contains 12 Reviews and Articles focusing on these research areas. I hope that this eBook will be of benefit to outstanding professionals in these research areas.

sweet potato --- anthocyanin compositions --- biosynthesis structural genes --- transcription factor --- Vaccinium vitis-idaea --- lingonberry --- sugars --- cultivated berries --- wild berries --- HPLC–ELSD --- banana inflorescences --- anti-inflammatory activity --- antiparasitic activity --- UPLC-ESI-MS --- arylpropanoid sucroses --- Lavandula stoechas essential oil --- topical anti-inflammatory effect --- anticancer activity --- melanoma cell lines --- 1,8-Cineole --- fallopian tube --- phytoestrogen --- ciliated cell --- secretory cell --- Notch --- sea buckthorn --- phenolic compounds --- triterpenic compounds --- carotenoids --- chlorophyll --- freeze-drying --- leaf powder ingredients --- leukemia --- leukemic stem cell --- FLT-3 --- chemotherapeutic drug --- curcumin --- co-treatment --- tomato seed --- lycoperoside --- steroidal saponin --- ceramide --- transepidermal water loss --- anti-inflammation --- anemia --- cognition --- elder --- hemoglobin --- iron --- Oryza sativa --- rice --- medicine food homology --- functional food herbs --- type 2 diabetes mellitus --- gut microbiota --- aging of the human body --- medicinal plants --- antioxidant --- anti-inflammatory --- anti-glycation --- anti-neurodegenerative properties --- sesame oil aroma --- 2,5-dimethylpyrazine --- 2-methoxy phenol --- water-immersion stress --- antianxiety --- elevated plus-maze test --- dual specificity phosphatase 1 --- n/a --- HPLC-ELSD

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Developing sustainable organic agriculture and resilient agribusiness sector is fundamental, keeping in mind the value of the opportunity presented by the growing demand for healthy and safe food globally, with the expectation for the global population to reach 9.8 billion by 2050, and 11 billion by 2100.Lately, the main threats in Europe, and worldwide, are the increasingly dynamic climate change and economic factors related to currency fluctuations. While the current environmental policy provides several mechanisms to support agribusinesses in mitigating organic food for daily increasing human population and stability of the currency, it does not contemplate the relative readiness of individuals and businesses to act correctly.Organic farming is the practice that relies more on using sustainable methods to cultivate crops and produce food animals, avoiding chemicals and dietary synthetic drug inputs that do not belong to the natural ecosystem. Organic agriculture can also contribute to meaningful socioeconomic, ecologically sustainable development, and significantly in the development of the agribusiness sector, especially in developing countries.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- Moringa oleifera --- Japanese quail --- fertility --- egg production --- livestock --- agriculture --- organic production --- land --- taxation --- tax incentives --- income --- revenue --- property --- medicinal plants --- sustainable --- poultry --- organic --- eggs --- fatty acids --- organic farming --- production structure --- production intensity --- Ukraine --- meat --- biotic --- natural --- economic efficiency --- costs --- willingness to pay --- honey --- local --- Serbia --- bank --- job satisfaction --- team --- rural --- urban --- the Republic of Serbia --- biomass --- crop residue --- crop production --- energy purposes --- sustainability --- apiculture investment --- research and development --- beekeepers --- geographical origin --- food --- label --- Apis mellifera --- Nosema spp. --- Protofil® --- biochemical analysis --- sustainable livestock production --- added value --- buffalo milk --- dairy products --- chemical composition --- nutritional properties --- kids --- Garganica --- Maltese --- Derivata di Siria --- meat quality --- biodiversity --- marketing in higher education --- marketing mix instruments in higher education --- higher education institutions --- students’ satisfaction --- Republic of Serbia --- Spain --- dyslipidemia --- sea buckthorn --- grape --- high-fat diet --- rats --- phytotherapy --- atorvastatin --- sustainable development --- sustainable tourism development --- rural tourism --- image of a rural tourism destination --- cognitive component --- dimensions of the cognitive component --- farm development --- farm machinery --- labor --- farm investment --- productivity --- sustainable public procurement (SPP) --- green public procurement (GPP) --- consumer behavior --- GPP barriers --- green Romanian agriculture --- consumption --- green marketing --- organic consumer --- cost-effectiveness --- flame weeding --- maize --- organic agricultural production --- plant protection product residues --- organic and conventional agriculture --- LC-MS/MS