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We are pleased to present this book, which is a reprint of articles from the Special Issue entitled “Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food, and Health Benefits” published online in the open access journal Foods (ISSN 2304-8158) from 2019 to 2020 (available at: https://www.mdpi.com/journal/foods/special_issues/extraction). Firstly, this book gathers studies addressing several strategies applied to obtain bioactive products and extracts, not only from food matrices but also from agri-food byproducts, which can serve as new natural additives, nutraceuticals, and functional ingredients for pharmaceutical, cosmetics, and food industries. In particular, free and bound phenolic compounds are explored in buckwheat, sesame, and olive leafy byproducts. Overall, these studies outline new valorization methods and offer new opportunities for alternative practices in the agro-industrial sector that help to migrate toward a circular bioeconomy model. This book also presents studies that predict bioactive components in fruits through mathematical tools and support the formulation of a novel beverage rich in resveratrol, a phenolic compound whose bioactivity is well recognized.

biorefinery --- rice wine --- n/a --- color --- phenolic compounds --- Polygonum cuspidatum --- antioxidant activity --- ultrafiltration --- naranjilla --- Sesamum indicum L. --- buckwheat flours --- milling fractions --- HPLC–MS --- chemometrics --- olive leaves --- vegetable protein --- Andean blueberry --- phenolic acids --- agri-food residues --- resveratrol --- RP-HPLC–DAD–QTOF-MS --- piceid --- goldenberry --- free and bound phenolic compounds --- clarification --- metaheuristic techniques --- tamarillo --- lignans --- ultrasound --- blackberry --- sesame cake --- mathematical model --- bioactive compounds --- araza --- oleuropein --- flavonoids --- HPLC-MS --- RP-HPLC-DAD-QTOF-MS

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medicine --- America --- health secrets of the Orient --- youthful health and longer life --- youthful vitality from the Oceans --- plants --- digestive healing and rejuvenation --- oriental rice diet --- blood pressure --- the Abkhasians --- Shiatsu --- Japanese finger pressure acupuncture --- natural relief of aches, pains and soreness --- oriental water healers --- Korean ginseng --- herb --- sexual power --- healthy skin and hair --- Hawaii --- the digestive system --- vegetable protein from the Orient --- Tibetan herbs --- oriental reflexology --- muscular aches and pains --- Prana --- 'Youth breath' --- honey --- folk medicine --- fasting --- aphrodisiac --- toning the heart --- honey

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Meat and meat products are an important part of the human diet. Even though non-essential, they provide high amounts of protein, vitamins, and minerals in a concentrated form. However, the consumption of meat and meat products has been associated with an increased risk of health-related problems. Once the harmful components of meat and meat products are elucidated, novel technologies can help in identifying, removing, replacing, and/or minimising their deleterious effects. In addition, meat products can be and are being utilised as carriers of added bioactive compounds due to their processing versatility and high worldwide consumption. New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the sustainability and economy perspective. This book compiles ten original studies and two comprehensive reviews that will tackle some of these issues.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- oleogel --- emulsion gel --- dry fermented sausages --- healthier lipid content --- chia oil --- olive oil --- spice --- ingredient --- colour --- ready-to-cook --- meat preparation --- meat extenders --- meat products --- meat substitutes --- sustainability --- plant-based proteins --- insects --- by-products --- pulses --- mushrooms --- beef burgers --- soluble fiber --- TPA --- consumer evaluation --- fatty acid composition --- Juniperus communis L. --- essential oil --- sodium nitrite --- dry fermented sausage --- traditional wet market --- food product's label --- nutritional information --- willingness to pay --- meat --- authentication --- triacylglycerols --- ambient mass spectrometry --- DNA --- PCR --- iota carrageenan --- chemical composition --- consumer acceptance --- descriptive analysis --- ham --- ostrich --- phosphate --- polysaccharide --- processed --- restructured meat --- sensory profile --- plant-based meat analog --- commercial texture vegetable protein --- texture soy isolate protein --- methylcellulose --- phosphate elimination --- emulsified meat products --- proteins --- standardized meat matrix --- clean label --- nitrites alternatives --- phosphates alternatives --- coffee by-products --- chicken burger --- meat formulation --- cooking yield --- volatile compounds --- warmed off-flavours --- oleogel --- emulsion gel --- dry fermented sausages --- healthier lipid content --- chia oil --- olive oil --- spice --- ingredient --- colour --- ready-to-cook --- meat preparation --- meat extenders --- meat products --- meat substitutes --- sustainability --- plant-based proteins --- insects --- by-products --- pulses --- mushrooms --- beef burgers --- soluble fiber --- TPA --- consumer evaluation --- fatty acid composition --- Juniperus communis L. --- essential oil --- sodium nitrite --- dry fermented sausage --- traditional wet market --- food product's label --- nutritional information --- willingness to pay --- meat --- authentication --- triacylglycerols --- ambient mass spectrometry --- DNA --- PCR --- iota carrageenan --- chemical composition --- consumer acceptance --- descriptive analysis --- ham --- ostrich --- phosphate --- polysaccharide --- processed --- restructured meat --- sensory profile --- plant-based meat analog --- commercial texture vegetable protein --- texture soy isolate protein --- methylcellulose --- phosphate elimination --- emulsified meat products --- proteins --- standardized meat matrix --- clean label --- nitrites alternatives --- phosphates alternatives --- coffee by-products --- chicken burger --- meat formulation --- cooking yield --- volatile compounds --- warmed off-flavours