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While there is a tremendous literature on the topic of wine and health ranging back to the days of Hippocrates, it is considered that there is an unlimited variety of wine, allowing for the association of senses, nutrition, and hedonism. The history of vine and wine has lasted for at least 7000 years. Vitis represent adaptable plants, and thanks to the large variety of strains, wine is an alchemical mix with unique properties, a rich and original composition in terms of polyphenols, and well known antioxidants. This explains why wine and health are closely linked to nutrition.

polyphenols --- n/a --- red wine --- apigenin --- tyrosol --- neurotrophic effects --- neuronal differentiation --- Okinawa diet --- colorectal --- antioxidant capacity --- olive oil --- vine --- alcohol --- antioxidant --- electrochemical technology --- Mediterranean diet --- allergy --- cardiovascular protection --- N2a murine neuronal cells --- cancers --- dementia --- wine --- resveratrol derivatives --- RW --- substituents phenyl rings --- efficacy towards diseases --- grape pomace --- metabolic disease --- Alzheimer --- biological targets --- wine flavonoids --- metabolites characterization --- diet --- hydroxytyrosol --- hormesis --- resveratrol --- cardiovascular disease --- nrf2 --- health --- synthesis strategies --- EVOO --- cancer --- hypertension

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The papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the appropriate selection of solvents and extraction processes; and the interactions between extracted fractions and supplementary foods. The papers evaluate a wide variety of foodstuffs and provide results regarding the extension their shelf-lives and activities as functional foods.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- by-product --- rheological properties --- optimization --- melting profile --- antioxidant activity --- mayonnaise --- olive mill wastewater --- oxidative stability --- phenolic extract --- pork --- fatty acid --- amino acid --- mineral --- meat --- sustainability --- spent biomass --- prebiotic potential --- enzymatic digestion --- biorefinery --- circular economy --- by-products --- ovine scotta --- bioactive peptides --- bromelain --- pancreatin --- dipeptidyl peptidase IV inhibition --- ovine second whey cheese --- enzymatic hydrolysis --- wasted bread --- bioprocessing --- lactic acid bacteria --- soil amendment --- byproducts --- vegetable oil industry --- phenolics --- flavonoids --- photochemiluminescence --- cold-pressed oil by-product --- gum --- thixotropic behavior --- low-fat vegan mayonnaise --- thickeners --- gelling agents --- tomato pomace --- lycopene --- β-carotene --- extraction --- food by-products --- deep eutectic solvents --- non-thermal drying --- stilbene --- vine shoots --- viticulture waste --- trans-resveratrol --- ε-viniferin --- Italian varieties --- no-waste --- omega-3 --- smart sensors --- reuse --- fish oil industry --- recovery --- chemometrics --- lipid profile --- aquafaba --- cold-pressed oils --- confocal laser scanning microscopy --- egg replacement --- physicochemical properties --- radical scavenging activity --- vegan mayonnaise --- Amberlite resin --- hazelnut skin --- polyphenols --- Pinot noir pomace --- solid–liquid extraction --- valorization --- fatty acids --- derivatization --- cranberry pomace --- dietary fiber --- technological properties --- kiwi byproducts --- probiotic --- prebiotic --- Lactobacillus casei --- ingredients --- functional foods --- microbial spoilage --- lipidic oxidation --- antioxidant --- predictive microbiology --- food preservation --- food safety --- sustainable strategy --- by-product reuse --- kinetic parameters --- Olea europaea --- waste reuse --- inulin --- high polymerization degree --- functional pasta --- glycemic index --- prebiotics growth --- n/a --- solid-liquid extraction

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The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.

quinoa --- millet --- sorghum --- rice --- gluten-free bread --- rapeseed press cake --- fats --- biscuits --- antioxidant capacity --- sensory analysis --- consumer acceptance --- response surface methodology --- buckwheat flour --- dough rheology --- particle size --- optimization --- wheat flour --- salt reduction --- legislative recommendations --- bread making --- salt replacement --- bread quality --- pomace --- peel --- rheology --- bread properties --- roasted flaxseed flour --- GC/MS --- aroma --- antioxidant activity --- sensory evaluation --- fiber --- macro and microelements --- grape peels --- heat-moisture treatment --- pasta --- functional ingredients --- wholegrain flour --- wholemeal flour --- milling technology --- granulation --- starch damage --- germination --- lentil --- soybean --- microstructure --- ascorbic acid --- bread --- dough --- farinograph --- rosehip powder --- n/a

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Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health. Moulds naturally present in foods can produce mycotoxins and contaminate foodstuffs under favourable conditions of temperature, relative humidity, pH, and nutrient availability. Mycotoxins are, in general, stable molecules that are difficult to remove from foods once they have been produced. Therefore, the prevention of mycotoxin contamination is one of the main goals of the agriculture and food industries. Chemical control or decontamination techniques may be quite efficient; however, the more sustainable and restricted use of fungicides, the lack of efficiency in some foods, and the consumer demand for chemical-residue-free foods require new approaches to control this hazard. Therefore, food safety demands continued research efforts for exploring new strategies to reduce mycotoxin contamination. This Special Issue contains original contributions and reviews that advance the knowledge about the most current promising approaches to minimize mycotoxin contamination, including biological control agents, phytochemical antifungal compounds, enzyme detoxification, and the use of novel technologies.

n/a --- decontamination --- superheated steam --- quercetin glycosides --- antagonism --- mode of action --- corn --- Botrytis sp. --- AITC --- binding --- degradation --- brine shrimp bioassay --- apple pomace --- nanoparticles --- enzymatic detoxification --- Bacillus --- estrogen response element --- Fusarium --- biological detoxification --- abiotic factors --- stability --- fumonisin esterase FumD --- mycotoxigenic fungi --- Aspergillus flavus --- Aflatoxin M1 --- Fusarium graminearum --- milk --- Penicillium digitatum --- biocontrol agents --- biological control --- dry-cured ham --- mycotoxin reduction --- Fusarium sp. --- enzyme kinetics --- Penicillium nordicum --- Satureja montana --- roasted coffee --- fermentation --- crisp biscuit --- detoxification --- essential oils --- gene expression --- probiotics --- zearalenone --- mycotoxins --- degradation products --- Geothrichum citri-aurantii --- garlic-derived extracts --- Zearalenone --- biodegradation --- EU limits --- storage --- Origanum virens --- aflatoxin --- fungal growth reduction --- green chemistry --- Penicillium italicum --- deoxynivalenol --- ?-Fe2O3 --- ochratoxin A (OTA) --- wheat --- cell-free extracts of Aspergillus oryzae --- photocatalysis --- wheat quality --- post-harvest phytopathogen --- cold plasma --- pinnatifidanoside D --- ochratoxin A --- oats --- cell proliferation --- estrogen receptor --- Penicillium verrucosum --- pig production performance --- phloridzin --- maize --- biotransformation --- fumonisin --- fungi

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The growing demand for new forms of energy has led to a significant increase in the use of biomass as a primary source of energy. Although in many situations, the use of biomass is clearly well studied, in other cases, it is a new world, where knowledge is absent regarding how to best value and recycle these forms of biomass, many of which are classified as waste as a result of production processes. Thermochemical conversion technologies could provide an alternative for the processing of these materials, allowing for a reuse value through the transformation of their properties. The purpose of this Special Issue is to contribute to the increase in knowledge in this area when new forms of biomass appear that are cheaper and more available, but also are potentially more problematic, namely in terms of the effects that can be associated with the use of these new products.This Special Issue is focused on the recycling and recovery of biomass materials. Several innovative and alternative concepts can be presented, and the topics of energy recovery, circular economy, life cycle assessment, and supply chain could play a major role. Models on various temporal and geographical scales to understand the conditions of technical as well as organizational change are welcome, as are new methods of modeling that can fulfil technical and physical boundary conditions and consider economic, environmental, and social aspects.

olive pomace --- thermochemical conversion --- energy recovery --- circular economy --- biomass waste --- feedstock --- waste cooking oil --- engine characteristics --- exhaust emissions --- specific energy consumption --- fuel consumption --- abattoir wastes --- biogas --- biofertilizer --- anaerobic digestion --- environmental pollution --- potassium carbonate --- cocoa pod husk --- biomass ash --- batik --- clean production --- natural --- organic materials --- Semarang City --- commercial crab species --- red king crab --- waste processing --- hepatopancreas --- proteases --- hyaluronidase --- flotation --- seawater --- collectors --- vegetable oil --- recycled vegetable oil --- waste lubricating oil --- characterization --- used oil management --- invasive forest species --- wood pellets --- sustainability --- value chain --- biodegradation --- bioplastics --- lignocellulosic fibers --- microbial polyesters --- energy recovery of agricultural waste --- biomass pellets --- ENplus® --- essential oil production --- agro-waste recycling --- mushroom cultivation --- closing the loop --- HPLC-MS analysis --- residue valorization --- hydrothermal liquefaction --- biorefinery --- macroalgae --- value-added products