Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.

History of engineering & technology --- protein fractionation --- white teff --- brown teff --- amino acid profile --- seed storage proteins --- essential amino acids --- anthocyanins --- ascorbic acid --- UV-Vis --- HPLC-MS --- kinetics --- shelf life --- legume protein --- processing --- digestibility --- PEF --- OH --- POD --- colour --- extraction --- spray drying --- freeze drying --- antioxidants --- carotenoid aggregates --- coloring foods --- grouper --- refrigerated storage --- packaging methods --- protein oxidation --- protein degradation --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Antimicrobial packaging has recently attracted a great deal of interest from the food industry due to the boost in consumer demand for minimally-processed, preservative-free products. Antimicrobial polymeric packaging systems can be considered an emerging technology that could have an important impact on shelf life extension and food safety. Novel polymeric-based packaging materials are continually being developed. This book collects carefully chosen examples of the most recent and relevant advances in the preparation and characterization of antimicrobial composites for food packaging applications. Different polymer nanocomposites with improved packaging properties are discussed along with their mechanisms of action. Further, future perspectives for antimicrobial polymeric nanomaterials are provided.

Research & information: general --- coatings --- Eucomis comosa extract --- antibacterial --- antimicrobial properties --- antimicrobial --- EVOH --- essential oils --- carvacrol --- halloysite nanotubes --- multilayered films --- strawberry --- nano-Ag packaging --- storage --- quality change --- antibacterial activity --- food packaging --- orange oil --- pectin film --- bionanocomposites --- polyhydroxybutyrate --- bacterial cellulose --- antimicrobial activity --- thermal properties --- packaging --- morphology --- Polylactic acid (PLA) --- TiO2 nanoparticles --- polymer nanocomposites --- antibacterial packaging --- cinnamon extraction oil --- algae --- biodegradation --- shelf-life --- chitosan --- composite films --- cross-linking --- physical properties --- bacteriostasis properties --- antiradical activity --- hydroxypropylmethylcellulose --- lignin --- pathogenic microorganisms --- organosolv --- blackberry --- arrowroot starch --- gum arabic --- freeze-drying --- water solubility --- water vapor permeability --- anthocyanins --- antioxidant capacity --- powder --- ZnAl hydroxide --- hybrid --- urea method --- chitosan amount --- poly(lactic acid) --- thymol --- β-cyclodextrin --- antifungal activity --- metal oxide nanoparticles --- vegetable oils --- thermosetting polymers --- antibacterial properties --- nanocomposites --- reactive oxygen species --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Antimicrobial packaging has recently attracted a great deal of interest from the food industry due to the boost in consumer demand for minimally-processed, preservative-free products. Antimicrobial polymeric packaging systems can be considered an emerging technology that could have an important impact on shelf life extension and food safety. Novel polymeric-based packaging materials are continually being developed. This book collects carefully chosen examples of the most recent and relevant advances in the preparation and characterization of antimicrobial composites for food packaging applications. Different polymer nanocomposites with improved packaging properties are discussed along with their mechanisms of action. Further, future perspectives for antimicrobial polymeric nanomaterials are provided.

Research & information: general --- coatings --- Eucomis comosa extract --- antibacterial --- antimicrobial properties --- antimicrobial --- EVOH --- essential oils --- carvacrol --- halloysite nanotubes --- multilayered films --- strawberry --- nano-Ag packaging --- storage --- quality change --- antibacterial activity --- food packaging --- orange oil --- pectin film --- bionanocomposites --- polyhydroxybutyrate --- bacterial cellulose --- antimicrobial activity --- thermal properties --- packaging --- morphology --- Polylactic acid (PLA) --- TiO2 nanoparticles --- polymer nanocomposites --- antibacterial packaging --- cinnamon extraction oil --- algae --- biodegradation --- shelf-life --- chitosan --- composite films --- cross-linking --- physical properties --- bacteriostasis properties --- antiradical activity --- hydroxypropylmethylcellulose --- lignin --- pathogenic microorganisms --- organosolv --- blackberry --- arrowroot starch --- gum arabic --- freeze-drying --- water solubility --- water vapor permeability --- anthocyanins --- antioxidant capacity --- powder --- ZnAl hydroxide --- hybrid --- urea method --- chitosan amount --- poly(lactic acid) --- thymol --- β-cyclodextrin --- antifungal activity --- metal oxide nanoparticles --- vegetable oils --- thermosetting polymers --- antibacterial properties --- nanocomposites --- reactive oxygen species --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The Special Issue of Separations, “Development of Alternative Green Sample Preparation Techniques”, provides an overview on recent trends in green sample preparation. This Special Issue of Separations collates 11 impressive contributions that describe the state-of-the-art in the development of green extraction technologies, from green materials for microextraction to the development of new sampling devices geometries for enhanced extraction efficiency and analysis throughput.

Gac --- seeds --- Momordica cochinchinensis --- extraction --- trypsin inhibitors --- optimisation --- freeze drying --- response surface methodology --- metal-organic frameworks --- analytical chemistry --- sorbent materials --- stationary phases --- sensors --- sample preparation --- green considerations --- biosorbents --- microextraction --- organic compounds --- green extraction phases --- TF-SPME --- thermal desorption --- environmental analysis --- flavor and fragrance --- onsite sampling --- in vivo analysis --- ultra-trace analysis --- bar adsorptive microextraction --- floating sampling technology --- high-performance liquid chromatography --- polar UV filters --- real matrices --- foodomics --- Brazilian yeast --- craft beer --- sensomics --- automation --- sample handling --- chemical warfare agent --- SPE --- LLE --- non-invasive sampling --- wearable devices --- extractive patches --- skin sampling --- passive sampling --- green sampling technologies --- microextraction techniques --- body fluids --- bioactive compounds --- clinical and forensic analysis --- metal extraction --- liquid–liquid extraction --- solid-phase extraction --- solid-phase microextraction --- green extraction methods --- SPME --- green chemistry --- air sampling --- complex matrices --- mass spectrometry --- n/a --- liquid-liquid extraction

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids, and betalains, with potential health benefits for humans. Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have also shown that higher intake/consumption of plant foods can reduce the incidence of metabolic syndrome and other chronic diseases, especially in at-risk populations such as obese people. In addition to its health benefits, plant foods are also used as functional ingredients in food applications such as antioxidants, antimicrobials, and natural colorants. The Special Issue “Foods of Plant Origin” covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant foods by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.

minerals --- Allium sativum L. --- vitamin A intake --- value-added product --- phytochemicals --- antioxidant activity --- FAO (Food and Agriculture Organization) --- stable isotope dilution assay --- antioxidant capacity --- volatile compounds --- stir-frying --- thioesters --- Chenopodium quinoa --- sinigrin --- beta-carotene --- EFSA (European Food Safety Authority) --- indigenous food --- boiling --- subtropical fruits --- processing --- organosulfur compounds --- mineral availability --- nutrients --- orange fleshed sweet potato --- kaempferol --- composition --- glycaemic index estimation --- Brassica vegetables --- retention --- vitamin A --- postharvest quality --- underutilized crop --- health --- antimicrobial activity --- porridge --- Brassica --- microwave vacuum drying --- instant controlled pressure drop --- vitamins --- tropical fruits --- bioactive compounds --- UHPLC-QqQ-MS/MS --- DRIs/DRVs (Dietary Reference Intakes/Dietary Reference Values) and AI (Adequate Intake) --- food preservation --- polyphenols --- conductive hydro-drying --- sulforaphane --- Australian grown garlic --- Solanum tuberosum L. --- gluten-free pasta --- bakery products --- LC-MS/MS --- digestibility --- skimmed milk --- gari --- feijoa fruit --- Terminalia ferdinandiana --- HPLC-DAD-ESI-MS/MS --- protein quality --- functional properties --- folate --- photo technology --- Kakadu plum --- dietary fibre --- Capsicum annuum L. --- fibre --- thioacetals --- esters --- antioxidants --- polyunsaturated fatty acids --- vegetables --- steaming --- preservation --- Artocarpus altilis --- ‘Ma’afala’ --- Acca sellowiana --- plant food --- freeze-drying --- postharvest processing --- propionate --- proximate composition --- iberin --- shelf life --- indigenous crop cultivar --- starch --- durian --- Cassava