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Chemical Signalling in Beetles
This chapter reviews chemical structures of biologically active, volatile compounds in beetles. Techniques used for structure elucidation are briefly...
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Insect Chemical Defense
Research on the defensive chemistry of insects during the last decade is reviewed, with special emphasis on non-volatile compounds. The isolation and...
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Mammalian Semiochemicals
Progress that has been made in research on the chemical aspects of mammalian semiochemistry over the past decade is discussed on the basis of...
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Pheromones of True Bugs
The Heteroptera, or true bugs, comprise a large and widely distributed group of sucking insects, with about 38,000 described species, some of which...
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Pheromone Reception
Insects are analytical chemists par excellence. They perceive the world through semiochemicals with inordinate sensitivity. A male moth, for example,...
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Extracellular Communication in Bacteria
Populations of bacterial cells often coordinate their responses to changes in their local environmental conditions through “quorum sensing”, a...
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Alternative green extraction techniques to enhance recovery of antioxidant compounds from red peel prickly pear (Opuntia ficus-indica L. Miller)
Prickly pear ( Opuntia ficus-indica L. Miller) is a natural source of antioxidant compounds that have gained significant attention due to their...
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Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality
Additives are utilized in the production of high-quality meat products to minimize costs and fulfill consumer demands for healthier food choices....
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Recent Advances in Biorefinery of Tenebrio molitor Adopting Green Technologies
Insects are promising alternatives to meet the world population’s demand for high-quality foods and to overcome important issues in animal farming...
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Development of Predictive Classification Models and Extraction of Signature Wavelengths for the Identification of Spoilage in Chicken Breast Fillets During Storage Using Near Infrared Spectroscopy
Technologies for rapid identification and prediction of food spoilage can be crucial in minimizing food waste and losses, although their efficiency...
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Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough
Sourdough fermentation of bran can overcome the technological problems encountered in bread making but favors the activity of endogenous β-glucanase...
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Improving Fructooligosaccharide Production via sacC Gene Deletion in Zymomonas mobilis: A Novel Approach for Enhanced Prebiotic Production
Fructooligosaccharides (FOS) are promising prebiotics in the relevant and increasing market of functional food. Industrially, these compounds are...
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Evolution of the Italian pasta ripiena: the first steps toward a scientific classification
In this study, phylogenetic and biogeographic methods are used to investigate the evolutionary relationships between various types of Italian pasta...
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Unlocking digital growth: overcoming barriers to digital transformation for Indian food SMEs
This paper aims to study how firms must be agile to overcome risks and manage cost repercussions. Specifically, it focuses on promoting...
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A multitrophic culture system for the production of black soldier fly larvae (Hermetia illucens)
Goals number 2, 11 and 12 of the 17 sustainable development goals, enacted by the United Nations as part of the 2030 Agenda for sustainable...
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Non-destructive Ripeness Detection of Avocados (Persea Americana Mill) using Vision and Tactile Perception Information Fusion Method
Vision (skin color) and tactile (firmness) characteristics of avocado are important characteristics associated with the level of ripeness. Avocados...
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Cold Plasma-Induced Changes in the Structural and Techno-functional Properties of Sprouted Foxtail Millet Protein Concentrate
Foxtail millet protein is often overlooked due to poor functionality and this study explores the enhancement of foxtail millet protein functionality...
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Effect of Ultrasound-Ethanol Pretreatment on Drying Kinetics, Rehydration, Quality Parameters, and Functional Groups of BRS Vitória Grape Using Convective Drying
The aim of this study was to investigate the effects of ultrasound pretreatment to improve BRS Vitória grape convective drying. For this purpose,...
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Extraction of polyphenols and antioxidant compounds from SCOBY, as a by-product of Kombucha, using different types of extraction
Kombucha is obtained through a symbiosis fermentation of bacteria and yeast, generating a floating film called SCOBY (Symbiotic Culture of Bacteria...
