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Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods.

Omega-3 fatty acids. --- Fatty Acids, Omega-3. --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Unsaturated fatty acids --- High-omega-3 fatty acid diet --- Fatty acids. --- Acids, Fatty --- Carboxylic acids

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The alleged responsibility of meats and processed meat products for some of our population’s major health issues has created an opportunity for the promotion of meat analogs. This emerging competition forces the need for changes in livestock production systems for improving nutritive value and obtaining healthier and safer meat products. The morbidity and mortality attributed to Salmonella and other pathogens remain a public health issue. Hence, there is an urgent need for developing intervention technologies to control such pathogens. Beef is packaged with an array of healthy nutrients and is the highest valued livestock product. However, staples (e.g., pork, poultry) and some co-products can also be nutrient dense and/or provide a unique sensory experience with advantageous technological quality. Carcass yield is a major determinant of livestock value. Hence, objective technologies are strongly needed to effectively segregate the heterogeneous supply of carcasses into homogeneous groups in yield of cuts. Not all meats are created equal, and differences in their intrinsic characteristics may be expected when they are produced in different regions and under diverse production schemes. Nevertheless, reports aiming to characterize meats originated from different zones (e.g., tropical latitudes) are scarce. This Special Issue of Foods, “Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources”, comprising fourteen peer-reviewed papers, is now being released as a book that will serve as an invaluable reference in addressing the current dearth of knowledge regarding the aforementioned topics, and is also envisaged to serve in updating food scientists and stakeholders of the meat value chain globally.

chicken fat by-products --- unsaturated fatty acids --- colour properties --- lipid profile --- beef --- lamb --- pork --- trace elements --- micronutrients --- fatty acids --- genomics --- heritability --- Campylobacter jejuni --- antimicrobials --- decontamination --- poultry --- chicken wings --- application method --- indicator bacteria --- chlorine dioxide --- rhamnolipids --- 1,3-Dibromo-5.5-dimethyl hydantoin --- interventions --- barley --- corn --- blend --- eating quality --- volatile compounds --- Salmonella spp. --- E. coli --- pathogen surrogates --- ozone intervention --- beef trim --- tropical --- meat quality --- nutrient --- composition --- beef primals --- computer vision system --- dual energy X-ray absorptiometry --- mature cows --- rib-eye camera --- whole-side camera --- lactic acid --- UV-C --- Listeria monocytogenes --- LAB --- response surface methodology --- longissimus dorsii lumborum --- multivariate analyses --- proximate composition --- fatty acid profile --- mineral content --- carcass traits --- tropical beef cattle --- refrigerated meat shelf life --- microbial indicators --- vacuum packaging --- carcass chilling --- hot water intervention --- Salmonella --- chicken --- microbial intervention --- food-contact surfaces --- Pirenaica --- Protected Geographical Indication --- Ternera de Navarra --- Certified Angus Beef --- country of origin --- USDA standard --- sensory profile --- pig --- seaweed --- pork quality --- minerals --- proximal composition --- Macrocystis pyrifera --- n/a

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The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower amount of inputs, as well as the utilization of food by-products to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of the so-called consumer food neophobia. For this reason, papers dealing with the consumer acceptance of these food innovations are also welcome. Thus, the aim of this Special Issue of Foods is to provide documents focused on the production of healthier and more sustainable foods by using novel ingredients, food by-products, or new production processes.

Business strategy --- melon-seed oil --- fruit waste --- tocopherols --- tocotrienols --- unsaturated fatty acids --- screw press --- tree nuts --- chemical composition --- proteins --- carbohydrates --- minerals --- phytochemicals --- polyphenols --- antioxidants --- volatile compounds --- saffron --- crocetin --- obesity --- agri-food marketing --- consumer behaviour --- economic and social crisis --- health --- innovation --- GM foods --- food labelling --- soybean oil --- willingness to pay --- choice experiment --- LC-mass spectrometry --- antioxidant capacity --- vacuum impregnation --- polyphenolic profile --- lulo fruit juice --- spermidine --- food innovation --- chia --- flax --- proximate composition --- sesame --- poppy --- product innovation --- process innovation --- neophobia --- food technology neophobia --- wine neophobia scale --- ham --- slices --- Crocus sativus L. --- pH --- color --- sensorial quality --- safranal --- pulsed electric fields --- pecan nut oil --- oil extraction yield --- microstructural analysis --- oil stability --- enzyme activity --- novel foods --- functional food --- food by-product --- sustainability --- food neophobia

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• Reference Manager
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The alleged responsibility of meats and processed meat products for some of our population’s major health issues has created an opportunity for the promotion of meat analogs. This emerging competition forces the need for changes in livestock production systems for improving nutritive value and obtaining healthier and safer meat products. The morbidity and mortality attributed to Salmonella and other pathogens remain a public health issue. Hence, there is an urgent need for developing intervention technologies to control such pathogens. Beef is packaged with an array of healthy nutrients and is the highest valued livestock product. However, staples (e.g., pork, poultry) and some co-products can also be nutrient dense and/or provide a unique sensory experience with advantageous technological quality. Carcass yield is a major determinant of livestock value. Hence, objective technologies are strongly needed to effectively segregate the heterogeneous supply of carcasses into homogeneous groups in yield of cuts. Not all meats are created equal, and differences in their intrinsic characteristics may be expected when they are produced in different regions and under diverse production schemes. Nevertheless, reports aiming to characterize meats originated from different zones (e.g., tropical latitudes) are scarce. This Special Issue of Foods, “Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources”, comprising fourteen peer-reviewed papers, is now being released as a book that will serve as an invaluable reference in addressing the current dearth of knowledge regarding the aforementioned topics, and is also envisaged to serve in updating food scientists and stakeholders of the meat value chain globally.

chicken fat by-products --- unsaturated fatty acids --- colour properties --- lipid profile --- beef --- lamb --- pork --- trace elements --- micronutrients --- fatty acids --- genomics --- heritability --- Campylobacter jejuni --- antimicrobials --- decontamination --- poultry --- chicken wings --- application method --- indicator bacteria --- chlorine dioxide --- rhamnolipids --- 1,3-Dibromo-5.5-dimethyl hydantoin --- interventions --- barley --- corn --- blend --- eating quality --- volatile compounds --- Salmonella spp. --- E. coli --- pathogen surrogates --- ozone intervention --- beef trim --- tropical --- meat quality --- nutrient --- composition --- beef primals --- computer vision system --- dual energy X-ray absorptiometry --- mature cows --- rib-eye camera --- whole-side camera --- lactic acid --- UV-C --- Listeria monocytogenes --- LAB --- response surface methodology --- longissimus dorsii lumborum --- multivariate analyses --- proximate composition --- fatty acid profile --- mineral content --- carcass traits --- tropical beef cattle --- refrigerated meat shelf life --- microbial indicators --- vacuum packaging --- carcass chilling --- hot water intervention --- Salmonella --- chicken --- microbial intervention --- food-contact surfaces --- Pirenaica --- Protected Geographical Indication --- Ternera de Navarra --- Certified Angus Beef --- country of origin --- USDA standard --- sensory profile --- pig --- seaweed --- pork quality --- minerals --- proximal composition --- Macrocystis pyrifera --- n/a