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The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin.The road to quality demands that legislation should be followed. Hence, official European Union classifications such as protected designation of origin (PDO), protected geographical indication (PGI), etc. guarantee the quality and the origin of the labeled foodstuff.The profiling of volatile components and the aroma of olive oil are key factors in the quality dimension and are affected by various factors and conditions such as cultivar; atmospheric, pedologic, and fostering conditions; the ripening degree; olive and oil storage; and the technology of oil extraction from drupes, as well as the quality of the pre-extraction procedures.In extra virgin olive oil production, as in all kinds of production, the maintenance of high quality standards is assured by the olive fruits’ and the final products’ quality. Modern milling technologies can aid in the direction of quality and safety and thus can be employed in the production of extra virgin olive oil (EVOO), which can be directly consumed without any further manipulation. The overall quality of EVOO should be determined by quality characteristics including sensory analysis, stability, and nutritional value and safety (microbiology, absence of contaminants and toxins), along with authenticity.Food authenticity issues are very important for the food industry due to legislation aspects, economics, quality specifications and conformance, safety concerns, and religious matters. Authentic EVOO should comply with the producer’s declaration regarding the quality of olive fruits, natural components, the absence of extraneous substances, production technology, the geographical and botanical origin, the production year, and the genetic identity. Hence, olive oil authenticity can be implemented by the validation of the application of accurate specifications for olive fruits and the selection of trustworthy suppliers with a quality assurance system in place. Authenticity methodologies will avoid adulteration but will also aid the control of accidental contaminations, e.g., in factories, where several oils are produced or used at the same time, or cross-contaminations.

yeast microbiota --- extra virgin olive oil --- Nakazawaea molendini-olei --- Nakazawaea wickerhamii --- Yamadazyma terventina --- yeast enzymatic activities --- volatile compounds --- sensory analysis --- phenols --- sensory quality --- varietal typicity --- EVOO --- Kalamata PDO --- Koroneiki cultivar --- Greece --- Messinia region --- EU regulations --- quality and chemical parameters --- sterols --- cv. Koroneiki --- cv. Mastoides --- south Peloponnese --- fatty acids --- botanical origin --- authenticity --- Raman --- FT-IR --- virgin olive oil --- quality --- panel test --- VIS-NIR --- ANN --- made in Italy --- minor components --- pigments --- antioxidants --- non-destructive techniques --- ready-to-use --- spectral signature --- artificial intelligence AI --- olive fruits --- storage temperature --- FAEE --- waxes --- phenolic compounds --- n/a

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This open access book presents a wide portfolio of examples of positron emission tomography coupled with computer tomography (PET/CT) studies in various cardiac conditions in order to provide a rationale for the implementation of this technology in an array of clinical conditions. Cardiovascular diseases are a major contributor to premature morbidity and mortality worldwide. Low- and middle-income countries (LMICs) are particularly affected by cardiovascular diseases (CVDs), with more than 75% of all CVDs deaths occurring in these countries. For this reason, target 3.4 of the United Nations (UN) Sustainable Development Goals (SDGs) agenda aims at a 30% reduction in premature mortality due to non-communicable diseases (NCDs), which include CVDs, by 2030. Among CVDs, ischemic heart disease (IHD) plays an important role and, according to the Institute for Health Metrics and Evaluation (IHME), it was responsible for 15.96% of global deaths in 2017. Between 2000 and 2017, thenumber of IHD deaths worldwide increased by 0.26% per year. Several imaging tools help to non-invasively diagnose, stratify risk and guide management in cardiac disease. They include nuclear cardiology techniques, using either SPECT (single photon emission computed tomography) or PET/CT. While myocardial imaging with SPECT has been fully embraced by the cardiology community and is widely available worldwide, PET/CT introduction has been slower, due not only to its higher costs, but also to the limited availability of PET/VCT scanners, mostly utilized for oncological applications. This book is an invaluable tool for nuclear medicine physicians, cardiologists and radiologists.

Radiology. --- Nuclear medicine. --- Cardiology. --- Nuclear Medicine. --- Heart --- Internal medicine --- Atomic medicine --- Radioisotopes in medicine --- Medical radiology --- Radioactive tracers --- Radioactivity --- Radiological physics --- Physics --- Radiation --- Diseases --- Physiological effect --- Non-invasive cardiac imaging --- Nuclear cardiology --- Emerging applications of CV PET --- Multi-parametric evaluation of ischemic heart disease --- Myocardial Blood Flow --- Risk stratification by FDG PET --- Myocardial Flow Reserve --- Cor --- Radiologia mèdica

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This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.

redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein–maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration --- n/a --- whey protein-maltodextrin conjugates --- costeño-type cheese

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This collection of 10 papers includes original as well as review articles focused on the cholinesterase structural aspects, drug design and development of novel cholinesterase ligands, but also contains papers focused on the natural compounds and their effect on the cholinergic system and unexplored effects of donepezil.

Amaryllidaceae --- Narcissus pseudonarcissus cv. Carlton --- alkaloids --- carltonine A–C --- Alzheimer’s disease --- butyrylcholinesterase --- docking studies --- organophosphorus nerve agents --- oxime --- cholinesterase --- reactivation --- ventilation --- pharmacodynamics --- blood-brain barrier crossing --- acetylcholinesterase inhibitors --- bone healing --- osseointegration --- donepezil --- hemostasis --- acetylcholinesterase inhibitor --- dementia --- zebrafish --- behavior --- Alzheimer disease --- antioxidants --- butyrylcholinesterase inhibitors --- molecular modelling --- nutraceuticals --- phytochemicals --- acetylcholinesterase --- slow-binding inhibition --- transition state analog --- organophosphorus --- osmotic stress --- neutron scattering --- molecular dynamics --- MD simulations --- fluorene --- in vitro --- in silico --- multi-target directed ligands --- N-methyl-d-aspartate receptor --- molecular modeling --- reactivators --- reactivation process --- organophosphates --- docking --- hydrolysis --- molecular recognition --- catalysis --- inhibition --- n/a --- carltonine A-C --- Alzheimer's disease

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During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

low-ethanol wines --- wine-related fungi --- non-Saccharomyces --- yeasts --- narince --- wine quality --- tryptophol --- low ethanol wine --- serotonin --- non-conventional yeasts --- Bombino bianco --- Schizosaccharomyces pombe --- volatile compounds --- ethyl carbamate --- phthalates --- autochthonous --- meta-taxonomic analysis --- Pichia kluyveri --- pH control --- IAA --- Torulaspora delbrueckii --- chemical analyses --- aroma profile --- yeast --- enzymatic patterns --- wine flavor --- fermentation --- must replacement --- Saccharomyces cerevisiae --- malolactic fermentation --- wine --- HACCP --- food quality --- sequential inoculation --- alcoholic beverages --- itaconic acid --- biocontrol application --- white wine --- hydroxytyrosol --- tryptophan --- glucose --- kinetic analysis --- wine aroma --- amino acid decarboxylation --- lactic acid bacteria --- vineyard soil --- wine color --- tyrosol --- Saccharomyces --- Gompertz-model --- sequential culture --- biogenic amines --- SO2 reduction --- climate change --- Vineyard Microbiota --- A. terreus --- sulfur dioxide --- human health-promoting compounds --- Hanseniaspora guilliermondii --- non-Saccharomyces screening --- aromatic/sensorial profiles --- Malvar (Vitis vinifera L. cv.) --- probiotics --- Yeasts --- native yeast --- color --- glutathione --- hot pre-fermentative maceration --- technological characterization --- wine-related bacteria --- Riesling --- Torulaspora microellipsoides --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- cashew apple juice --- resveratrol --- biocontrol --- shiraz --- Tannat --- ochratoxin A --- aroma compound --- trehalose --- wine composition --- Hanseniaspora uvarum yeast --- food safety --- acidity --- sensory evaluation --- viticulture --- melatonin --- alcoholic fermentation --- aroma