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Anyone wishing to tap the research potential of the hundreds of Drosophila species in addition to D.melanogaster will finally have a single comprehensive resource for identifying, rearing and using this diverse group of insects. This is the only group of higher eukaryotes for which the genomes of 12 species have been sequenced.The fruitfly Drosophila melanogaster continues to be one of the greatest sources of information regarding the principles of heredity that apply to all animals, including humans. In reality, however, over a thousand different species of Drosophila exist, each with
Drosophila --- Drosophiles --- Identification --- Laboratory manuals --- Manuels de laboratoire --- Drosophila. --- Drosophilidae. --- Genetics --- Genomics --- Genome research --- Genomes --- Molecular genetics --- Genetic research --- Drosophilidae --- Fruit-flies --- Pomace flies --- Vinegar flies --- Diptera --- Flies --- Research. --- Methodology. --- Research
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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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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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