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The scope of this reprint, entitled “Emerging Protein Sources for Food Production and Human Nutrition”, encompasses the latest advancements in analytics and the application of new methods in the processing of proteins, both plant and animal, as well as methods of producing and testing foods enriched with these proteins. Related Books Sustainable Protein Sources Biology & Life Sciences Plant Protein Processing Biology & Life Sciences Recovery, Isolation and Characterization on Food Proteins Biology & Life Sciences Study on Physicochemical Properties of Food Protein Biology & Life Sciences Eco-Novel Food and Feed Biology & Life Sciences ... The recommendations have been generated using an AI system. About: About MDPI Books Advisory Board Legal Information: MDPI Privacy Policy Terms and Conditions Terms of Use Accessibility Sales: Order and Delivery Indexing and Distribution Further Information: Book Series Reprints Book/Chapter Processing Charges Pay an Invoice Open Access Po

This book provides new and in-depth insights into molecular aspects of plant cell signaling in response to biotic, such as aphid- and grey mold disease-resistance, and abiotic stresses, such as soil salinity and drought stress, and additionally, functional analysis on signaling components involved in flowering, juvenility, GA signaling, and biosynthesis, and miRNA-regulated gene expression. Furthermore, plant acclimation was reported, with emphasis on mechanistic insights into the roles of brassinosteroids, cyclic AMP, and hydrogen sulfide, and the recent advances of transmembrane receptor-like kinases were refined. Clearly, plant cell signaling is an intensive topic and whether it is now or in the future, the emerging technology in functional analysis such as genome editing technologies, high-throughput technologies, integrative multiple-omics as well as bioinformatics can assist researchers to reveal novel aspects of the regulatory mechanisms of plant growth and development, and ac

The Special Issue “Morphological and Physiological Research on Fish” focuses on the application of morphological and physiological research conducted on fish, with the goal of providing information on the relevance of morphological studies and their relationships to functions. Fish are not only the largest and most diverse group of vertebrates, but they also have a wide range of applications in research and industry. Furthermore, aquaculture is one of the most efficient and environmentally friendly ways to generate high-quality protein. In addition, in recent years, fish have emerged as an intriguing model system in biomedical research, owing to their strong resemblance to mammals in terms of several fundamental systems. Morphological studies give us context for understanding the spatial organization and link between physiological and biochemical data, as well as the molecular machinery that is rapidly being explained using molecular approaches focused on the genome, transcriptome, and proteome. As a result, new morphological and physiological studies of fish would improve our comprehension of these species, with extraordinary and exciting implications for both basic and applied studies. Many authors contributed to the Special Issue with ten original pieces and four reviews. The themes covered ranged from descriptive morphology to morphometry, stress markers to toxic compounds, wild to aquaculture or model species, and involved various organs and apparatus. Morphometrical and morphological research were the most numerous contributions in this Special Issue.

There is an increased need to design circular economy models to make our food system more sustainable. This book brings together a review, a short communication, and several research articles showcasing a range of circular economy initiatives: some that valorise and characterise by-products using different technologies, others that apply by-products to new upcycled food products, and finishing with one article investigating consumer attitudes towards a food that comes from a circular economy initiative. This book highlights the diversity of expertise needed to valorise by-products from farm to fork and presents different by-products, technologies, and potential applications. Related Books The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization Biology & Life Sciences Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes Biology & Life Sciences ... Valori

Legume crops are grown worldwide and provide a major source of protein, oil, carbohydrates, dietary fiber, and dietary minerals. Legume crops also play an important role in international trade. Genetic improvement has been a key to the growth of crop production, and it continuously contributes to sustainable agriculture and food security. Presently, plant genetic improvement is in the middle of evolution from field-based traditional breeding to a new era of application of multiple novel techniques such as marker-assisted selection, genomic prediction, and gene editing, which are integrated with conventional methods in practical breeding. This Reprint contains fifteen research articles and a review paper that address a wide range of research topics in legume crops. The research involved all the traits of importance, including yield, quality, resistance to pests and diseases, and abiotic stresses. This Reprint can be used as a source of information for future work. Related Books Advan

Agriculture is facing the challenge of the transition to sustainability under a changing climatic scenario. Understanding the complexity of the agroecosystems can favor research on innovative agronomic practices to guide this change. The optimization of the spatiotemporal combination among plants in farming systems (crop sequence and intercropping), the exploitation of the different forms of biodiversity at the soil and plant levels, the increase in the use efficiency of native resources (radiation and rainfall, N2, CO2, H2O, etc.), and the reduction in the dependence on external energy input (soil tillage, agrochemicals, and mineral fertilizers) represent the driving force behind this paradigmatic change. This approach will ensure the enhancement of the territorial vocation in productive and qualitative terms, whilst also promoting several ecosystem services from carbon sequestration to landscape ecology. The scientific community is called to take up this challenge. The present repr

In the last few decades, significant progress has been made towards characterizing and modelling the thermo-hydro-mechanical behaviour of unsaturated soils, including the decisive refinements of experimental techniques and the recent developments of reasonably robust constitutive and computational models under static and dynamic loading conditions. This Special Issue of Geosciences aims to assemble the most significant advances recently made in the thermo-hydro-mechanical characterization and modelling of unsaturated soils. The contributions selected for this Special Issue will undergo a rigorous review process and should be primarily focused on recent advances in the thermo-hydro-mechanical testing of unsaturated soils, including equipment, protocols, and data interpretation, as well as a postulation of refined computational modelling frameworks based on thorough experimental evidence.

Radiofrequency (RF) heating has been identified as one potential thermal treatment method with which to replace chemical fumigation and other conventional thermal methods because it is relatively easy to apply and leaves no chemical residues. RF equipment is commercially available today and is commonly used by the baking industry for the final drying of crackers, as well as by other industries. It involves the direct transfer of electromagnetic energy into bulk materials, providing fast and volumetric heating. This Special Issue aims to focus on recent developments in and applications of RF heating in food processing, such as disinfestation, drying, pasteurization, sterilization, temping, and thawing. This Special Issue will provide major methods, research strategies, and protocols used in the development of environmentally friendly food processes based on RF energy. Related Books Application of Novel Thermal Technology in Foods Processing Engineering Optimization of Non-thermal Te

This Reprint presents recent advances in the study of the antioxidant properties of bee products and their growing relevance in food science, biotechnology, and health-related applications. The collected contributions investigate honey, propolis, bee pollen, and other hive products, focusing on their bioactive compounds, phenolic profiles, antioxidant capacity, and functional properties. Particular attention is given to modern extraction techniques, innovative analytical methodologies, and quality assessment approaches that enable a deeper understanding of the chemical composition and biological activity of bee derived products. The articles examine the influence of botanical origin, geographical factors, environmental conditions, and processing technologies on the antioxidant potential of bee products. In addition, the Reprint highlights emerging applications in food systems, antimicrobial research, and therapeutic formulations, including honey-based delivery systems and propolis-derived ingredients. By integrating advances in analytical chemistry, apicultural science, functional foods, and natural product research, this Reprint provides a comprehensive overview of current developments and future perspectives in the valorization of bee products as sources of biologically active compounds. It serves as a valuable resource for researchers, academics, and professionals working in apiculture, food technology, nutrition, and related scientific disciplines.

In recent decades, crop breeding has greatly benefited from the knowledge of plant genomics and genetics, as well as the development of modern biotechnologies. It is imperative to explore the genetic basis and molecular mechanisms underlying various plant developmental and growth processes, as it underpins crop yield, grain quality, and stress adaptions. The goal of this Special Issue, “Research on Plant Genomics and Breeding 2.0”, in IJMS is to present an overview of the latest fundamental discoveries in the field of plant genomics, as well as the potential utilization of biotechnologies in crop genetic improvement.

In recent years, the increasing consumer concern towards food safety, environmental sustainability and social justice issues have stimulated new consumption practices more oriented towards social, economic and environmental sustainability. These include the growing consumers' preferences towards organic food, local food, and other sustainable foods and beverages consumption, as well as the spread of alternative distribution chains, which emphasize the short-distance transportation of food and the direct relationship between consumers and producers. In addition, these sustainable consumption practices seem also to involve tourist destination choices, rural tourism and gastronomy interest. This Special Issue aims to contribute to the literature on sustainable consumption practices by enriching discussions on consumers experiences and by emphasizing the motivational and demographic factors as well as the cultural and situational factors that guide consumer behaviour towards these practi

Foods derived from grains and grain-based ingredients represent a crucial source of energy and nutrients for humans. Cereals are conventional food materials, while interest is growing in the utilization of pseudocereals, pulses, oilseeds, and other grains to develop various foods and food ingredients. Grain and food processing converts raw grains into functional ingredients and creates palatable and nutritious end-products. During processing, various physical and chemical changes and interactions take place, affecting the nutritional, textural, sensory, and other quality properties of the products. Methods, protocols, and equipment have been developed to process, monitor, and control processing parameters to achieve the desired end-product quality or functionality. This reprint covers diverse topics related to grain-processing innovations and the effect of both conventional and innovative grain processes on the properties of grain-derived ingredients, intermediates, and end products.

This collection of papers provides a comprehensive knowledge on several food systems, focusing on composition, new processing technologies, material structures, interactions, and functionality and digestion characteristics. This will be an excellent source of information for students, academics and industry researchers. Related Books Processing Foods: Process Optimization and Quality Assessment Biology & Life Sciences ... Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food Biology & Life Sciences Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food Biology & Life Sciences Sustainable Functional Food Processing Environmental & Earth Sciences ... Extraction and Fractionation Processes of Functional Components in Food Engineering Biology & Life Sciences ... The recommendations have been generated using an AI system. About: About MDPI Books Advisory Board Legal Information: MDPI Privacy Policy Te

This new MDPI book compiles several manuscript highlighting the complexity of “Quality Evaluation of Plant-Derived Foods”. It should be of interest for students, researchers, and professors, as important data and methodologies are presented. Results available include not only fruit and plant characteristics, but also by-products valorization and pre-harvest application of coumpounds for fruit and plant quality. Related Books Quality Evaluation of Plant-Derived Foods Ⅱ Biology & Life Sciences Qualitative and Quantitative Analysis of Bioactive Natural Products 2018 Medicine & Pharmacology Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods Biology & Life Sciences ... Quality Evaluation of Bee Products—Volume II Chemistry & Materials Science Vegetable and Fruit Production Biology & Life Sciences The recommendations have been generated using an AI system. About: About MDPI Books Advisory Board Legal Information: MDPI Privacy Policy Terms and Condition

“Smart Sensing Technologies for Agriculture” is a Special Issue of Sensors that includes 14 research papers on diverse topics about the measurement of physical, chemical, and biological characteristics of soil, plants, and animals related to modern farming practices. Related Books Sensors Application in Agriculture Environmental & Earth Sciences Sensors in Agriculture Engineering Sensors in Agriculture Engineering Engineering of Smart Agriculture Biology & Life Sciences ... The recommendations have been generated using an AI system. About: About MDPI Books Advisory Board Legal Information: MDPI Privacy Policy Terms and Conditions Terms of Use Accessibility Sales: Order and Delivery Indexing and Distribution Further Information: Book Series Reprints Book/Chapter Processing Charges Pay an Invoice Open Access Policy Obtaining an ISBN For Librarians MDPI Initiatives: MDPI Journals Scilit Sciforum Proceedings Series Preprints.org SciProfiles Encyclopedia JAMS Follow Us: Facebo

Rapid transitions in the current global dairy sector are influenced by various factors ranging from technological innovations, environmental concerns, and consumer demand to policy shifts. Hence, adopting a sustainable 'state of the art'-based research approach is critical. Several recurring sustainability challenges along the entire dairy production and supply chain have been identified that need to be addressed. This has driven the need to develop and implement innovative technological solutions, such as novel processing and preservation technologies, prediction models, life cycle analysis, artificial intelligence, IoT, digitalization, etc. It is imperative that these innovations benefit and meet the demands of consumers, producers, and dependent dairy industries. Against this background, this Special Issue reprint focuses on identifying present-day challenges and future opportunities/scopes in the global dairy sector.

It would be almost impossible to discuss natural products without mentioning the extensive knowledge that Professor Isabel C.F.R. Ferreira has contributed to this field. She has been an instrumental scientist in the development and dissemination of information about these products; throughout her career as a researcher, she explored more than 300 food matrices, including plants and mushrooms, as possible sources of these natural compounds. In her studies, the determination of the bioactive properties of the developed extracts and identified molecules from natural matrices stand out.Antioxidant properties are essential to break the oxidation chain that can occur in an organism, for example, in the human body, or on a substrate, such as in food. In organisms, the oxidative process may be responsible for the generation of free radicals that attack cells, which leads to the development of serious diseases, such as cardiovascular and neurological disorders. The intake of compounds with an

Agriculture accounts for 70\% of global water consumption, underscoring the crucial role of efficient irrigation and sustainable water management in ensuring stable food production. Climate change, human activities, and socio-economic development are key factors influencing agricultural water management and agro-hydrological systems. This reprint provides a comprehensive exploration of water and food security challenges, covering topics such as advanced water-saving irrigation techniques, sustainable groundwater optimization, agricultural return flow analysis, environmental risk assessment, the impact of mining, vegetation sensitivities to drought, and regional agro-hydrological issues. Overall, this reprint highlights the importance of integrating innovative technologies and management practices to ensure water and food security under growing environmental and socio-economic pressures.

This Reprint presents current research on the role of agriculture and rural areas in energy generation, energy use, and sustainable transition processes. The collected papers examine these issues from technological, economic, environmental, social, and institutional perspectives, showing that rural energy systems must be understood in a comprehensive and interdisciplinary way. The Reprint addresses farm energy efficiency, renewable energy investment by rural communes, local energy self-sufficiency, and the development prospects of energy cooperatives. It also discusses energy poverty in households, photovoltaic powered irrigation for small scale agriculture, greenhouse technologies that improve energy performance, greenhouse gas emissions from cattle farms, and the contribution of land consolidation to more efficient agricultural production.   Taken together, the studies demonstrate that energy in rural areas is not only a matter of specific technologies or sources of supply. It is also shaped by local conditions, production structures, market incentives, public policy, environmental pressures, and the social situation of rural communities. This Reprint therefore offers an integrated view of how agriculture and rural areas both support and are transformed by contemporary energy transitions. It is intended for researchers, policy makers, advisers, and practitioners interested in renewable energy, sustainable agriculture, environmental performance, and rural development.

Health organizations have recently highlighted the need to improve the nutritional and functional characteristics of foods and beverages as a strategy to prevent chronic disease and enhance, globally, the life quality. Many staple foods are characterized by critical issues such as high glycemic response, low biological value of proteins, high concentrations of salt and fat, the presence of ingredients associated with hypersensitivity reactions, often lacking functional compounds such as fibers and polyphenols. The use of fermentation and selected starters, such as lactic acid bacteria (LAB) and yeasts, has long been considered an excellent tool to improve the nutritional/functional characteristics of foods by the synthesis of bioactive compounds, or by the degradation of antinutrional factors, while ameliorating their organoleptic and technological features. In recent years, natural fermented foods, novel food matrices and their microbial communities have been studied in order to sel

The world is changing rapidly in the age beyond Coronavirus. The current period of deprivation and anxiety, together with the coming global economic crisis, will usher in new consumer attitudes and behaviors that will change the nature of today’s capitalism. There are signs today of a growing anti-consuming movement with five types of anti-consumerists: life simplifiers, degrowth activists, climate activists, food choosers, and conservation activists. Citizens will reexamine what they eat, how much they eat, and how all this is influenced by class issues and inequality. Consequently, the food supply chain network will have to change dramatically, adjusting to the new attitudes, perceptions and preferences of the consumers of a post-COVID-19 era. Innovation will play a vital role in modernizing the food supply chain to meet the new challenges of the upcoming global economy. The process “from farm to fork” as the holistic approach to the production and consumption of food will become a

This Special Issue on “Application of Fermentation Technology in Animal Nutrition” comprises 11 original research articles and 1 communication. Collectively, these contributions illustrate the promising future of fermentation technology in animal nutrition research, one that is committed to both tradition and innovation, with the objective of advancing the frontiers of fermentation science. Altogether, this Special Issue presents several original studies in the field of animal nutrition, including research on co-ensiling technology, silage additives, rumen fermentation, and related topics. These findings could help to improve feed resources, optimize silage quality and improve animal performance. As this Special Issue draws to a close, it is obvious that the field of silage research is not merely evolving, but undergoing a revolution. The challenges that lie ahead are considerable, but so are the opportunities. By addressing these challenges and pursuing the research directions outlined above, it is possible to ensure that fermentation technology will remain a critical aspect of animal nutrition, meeting the evolving needs of animal husbandry.

The term "industrial revolution" indicates a historical era that began in Great Britain in the 18th century, characterized by an apparent acceleration of progress. Over the years, the food industry has changed and adapted to meet changing consumer demands and behaviors. The supply, consumption, and delivery of food products around the world are part of a complex system that define this industry. Food processes can bestow the potential health benefits of bioactive compounds in processed food products, alongside additional nutrients such as vitamins and antioxidants. People with allergies, diabetes, and other health issues who cannot consume certain, common food items also benefit from modern food processing. This process offers a number of advantages, such as extending foods’ shelf life and improving product usability. However, highly processed meals can have disadvantages. According to the World Health Organization, a diet high in fat, added sugar, and salt, such as one including many highly processed foods, can increase the risk of cancer, type 2 diabetes, and heart disease. The key is to strike a balance between the advantages and disadvantages of food processing. This can be achieved by consuming a mix of whole, minimally processed foods and some that have undergone processing to improve their safety, taste, and nutritional value.

Recently, there has been a dramatic increase in the use of DNA-derived data and innovative phenotyping to obtain insights into the causative genes underlying traits of agronomical interest or to characterize tree genetic resources. The latter, in particular, could represent an important source of genetic diversity that can be readily used to enhance the adaptability to limiting environmental factors and resistance to biotic stresses or to promote novel genotypes with improved agronomic traits. On the whole, the studies collected in this book report on tree crop biodiversity characterization that could provide the essential building blocks to ensure future improvements in production and quality, as well as for innovations in tree crop development and utilization. Related Books Genetics and Improvement of Forest Trees Biology & Life Sciences ... Genetic Diversity and Conservation of Woody Species Biology & Life Sciences Genetics and Molecular Breeding of Fruit Tree Species Biology & L