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Environmental Enrichment of Pigs

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ISBN: 9783039280780 9783039280797 Year: Pages: 174 DOI: 10.3390/books978-3-03928-079-7 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Animal Sciences
Added to DOAB on : 2020-04-07 23:07:08
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Abstract

Pigs have a strong motivation to explore and root. In conventional pig husbandry systems, this need is difficult to fulfil, unless adequate enrichment materials are provided. This book summarises how enrichment strategies for pigs have evolved over the last few decades in different countries and provides a vast array of possibilities to enhance the exploratory needs of pigs. The role of enrichment material on avoidance of tail biting outbreaks or as an element triggering positive emotions in pigs is also discussed.

The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets

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ISBN: 9783039213832 9783039213849 Year: Pages: 216 DOI: 10.3390/books978-3-03921-384-9 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2019-12-09 11:49:16
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The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets” is focused on the close correlation between the potential benefits and “functional role” of food and territory, and it includes papers on the characterization of local foods and traditional recipes as well as on the promotion of traditional dietary patterns and sustainable diets.

Keywords

Italian garlic --- carbohydrates --- fructans --- dietary fibre --- soluble sugars --- cultivar --- environmental conditions --- agave sap --- actinomycetes --- anticancer activity --- saponins --- metabolomics --- ecosystem goods and services --- environmental sustainability --- livelihood needs --- Schinziophyton rautanenii --- Southern Africa --- sustainable development goals --- sustainable diets --- alkaloids --- antimicrobial activity --- germplasm --- Klebsiella --- landraces --- lupanine --- Pseudomonas --- varieties --- traditional food --- antimicrobial --- bioassay --- PIRG --- fractions --- consumer culture theory --- post millennials --- cheese --- loyalty --- Cyprus --- traditional food --- traditional sausages --- conventional sausages --- traditional hams --- conventional hams --- traditional meat products --- pork --- fatty acids --- mountain --- sustainability --- altitude --- food --- health --- FTIR-ATR --- traditional Italian recipes --- chemometrics --- PCA --- Olea europaea L. --- olive oil --- geographical origin --- processing system --- harvesting time --- olive oil quality --- fatty acid composition --- sensorial evaluation --- consumer preferences --- agro-ecology biodiversity --- climate resilience --- health --- local foods --- bioactive components --- traditional recipes --- traditional dietary patterns --- edible plants --- Mediterranean --- innovative gastronomy --- tetraploid wheat --- metallomics --- macronutrients --- micronutrients --- plants adaptability --- Provolone del Monaco --- traditional foods --- biodiversity --- sustainability --- nutritional composition --- bioactive components --- typical/local foods --- environmental and socio-demographic factors --- traditional recipes --- sustainable diets --- traditional dietary patterns --- Food Composition Databases

Novel Approaches to Minimising Mycotoxin Contamination

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ISBN: 9783039289370 / 9783039289387 Year: Pages: 244 DOI: 10.3390/books978-3-03928-938-7 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Medicine (General) --- Public Health
Added to DOAB on : 2020-06-09 16:38:57
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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.

Keywords

deoxynivalenol --- degradation --- photocatalysis --- ?-Fe2O3 --- degradation products --- Aspergillus flavus --- Penicillium verrucosum --- AITC --- fungal growth reduction --- mycotoxin reduction --- decontamination --- mycotoxins --- Aflatoxin M1 --- milk --- binding --- stability --- zearalenone --- biological detoxification --- Bacillus --- fermentation --- roasted coffee --- mycotoxigenic fungi --- ochratoxin A --- cold plasma --- detoxification --- brine shrimp bioassay --- mycotoxins --- Fusarium sp., Botrytis sp., apple pomace --- phloridzin --- quercetin glycosides --- pinnatifidanoside D --- deoxynivalenol --- wheat --- superheated steam --- wheat quality --- crisp biscuit --- biological control --- post-harvest phytopathogen --- Penicillium digitatum --- Penicillium italicum --- Geothrichum citri-aurantii --- zearalenone --- estrogen response element --- gene expression --- cell proliferation --- estrogen receptor --- biotransformation --- Fusarium --- mycotoxins --- garlic-derived extracts --- green chemistry --- fungi --- EU limits --- abiotic factors --- storage --- wheat --- maize --- oats --- fumonisin --- enzymatic detoxification --- fumonisin esterase FumD --- enzyme kinetics --- maize --- Zearalenone --- biodegradation --- probiotics --- cell-free extracts of Aspergillus oryzae --- pig production performance --- Bacillus --- Fusarium graminearum --- antagonism --- mode of action --- essential oils --- Satureja montana --- Origanum virens --- Aspergillus flavus --- aflatoxin --- corn --- nanoparticles --- Penicillium nordicum --- biocontrol agents --- dry-cured ham --- ochratoxin A (OTA) --- n/a

Foods of Plant Origin

Authors: ---
ISBN: 9783039285662 / 9783039285679 Year: Pages: 204 DOI: 10.3390/books978-3-03928-567-9 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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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.

Keywords

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

Plant Natural Products for Human Health

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ISBN: 9783038977124 Year: Pages: 514 DOI: 10.3390/books978-3-03897-713-1 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Therapeutics --- Medicine (General)
Added to DOAB on : 2019-04-05 10:34:31
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Plants have served mankind as an important source of foods and medicines. While we all consume plants and their products for nutritional support, a majority of the world population also rely on botanical remedies to meet their health needs, either as their own “traditional medicine” or as “complementary and alternative medicine”. From a pharmaceutical point of view, many compounds obtained from plant sources have long been known to possess bio/pharmacological activities, and historically, plants have yielded many important drugs for human use, from morphine discovered in the early nineteenth century to the more recent paclitaxel and artemisinin. Today, we are witnessing a global resurgence in interest and use of plant-based therapies and botanical products, and natural products remain an important and viable source of lead compounds in many drug discovery programs.This Special Issue on “Plant Natural Products for Human Health” compiles a series of scientific reports to demonstrate the medicinal potentials of plant natural products. It covers a range of disease targets, such as diabetes, inflammation, cancer, neurological disease, cardiovascular disease, liver damage, bacterial, and fungus infection and malarial. These papers provide important insights into the current state of research on drug discovery and new techniques. It is hoped that this Special Issue will serve as a timely reference for researchers and scholars who are interested in the discovery of potentially useful molecules from plant sources for health-related applications.

Keywords

heat-process --- onion --- calorie restriction --- Amadori rearrangement compounds --- hyperglycemia --- A549 cells --- hinokitiol --- MMPs --- p53/Bax --- antioxidant enzymes --- caspases --- migration --- cannabinoid type 1 receptor --- endoplasmic reticulum stress --- gluconeogenesis --- gomisin N --- lipogenesis --- insulin resistance --- garlic --- ischemia --- heme oxygenase --- reperfusion --- heart --- Keap1 --- Nrf2 --- Neuroprotective --- PC12 cells --- PhGs --- anti-malaria activity --- plants --- natural products --- ethnopharmacology --- Plasmodium parasites --- copaiba --- oleoresin --- essential oil --- sesquiterpenoids --- diterpenoids --- biological activity --- molecular targets --- Astragali Radix --- astragaloside IV --- genistein --- mitochondrial bioenergetics --- oxygen consumption rate --- natural products --- drug design and development --- innovation --- automation --- computational softwares --- bioinformatics --- precision medicine --- omics --- global health --- sweet orange --- bitter orange --- neroli --- orange petitgrain --- mandarin --- lemon --- lime --- grapefruit --- bergamot --- yuzu --- kumquat --- cannabigerol --- Cannabis sativa --- neuroinflammation --- oxidative stress --- phytocannabinoid --- iridoids --- nuclear factor-kappaB --- mitogen-activated protein kinase --- anti-inflammation --- Ziziphus jujuba --- triterpenic acids --- pharmacokinetic study --- acute liver injury --- A? --- AD --- lychee seed --- neuroinflammation --- catechin --- procyanidin A2 --- apoptosis --- cinnamamides --- antistaphylococcal activity --- time-kill assay --- biofilm --- antitubercular activity --- MTT assay --- antifungal activity --- PET inhibition --- toxicity --- structure–activity relationship --- bleeding time --- flavonoid --- morin hydrate --- OH· free radical --- platelet activation --- protein kinase --- thromboembolism --- Glycyrrhiza uralensis --- prenylated flavonoids --- antiproliferation --- differentiation --- melanoma cell --- adjuvant-induced arthritis --- arthritis --- celastrol --- curcumin --- dietary supplements --- EGCG --- green tea --- inflammation --- liposomes --- microbiome --- nanoparticles --- natural products --- resveratrol --- rheumatoid arthritis --- targeted delivery --- traditional medicine --- Tripterygium wilfordii --- triptolide --- Penthorum chinense Pursh --- NAFLD --- hepatic steatosis --- flavonoids --- SIRT1 --- AMPK --- dihydromyricetin --- myocardial hypertrophy --- oxidative stress --- sirtuin 3 --- ginseng --- human-hair-follicle dermal papilla cells --- WNT/?-catenin --- Shh/Gli --- TGF-? --- BMP/Smad --- mouse-hair growth --- Panax notoginseng saponins --- aspirin --- HepaRG cells --- herb–drug interactions --- P. eryngii --- glucans --- inflammation --- inflammatory bowel disease --- medicinal plants --- phytochemicals --- scoulerine --- bergapten --- immunomodulator --- adjuvant --- cytoxicity --- dendritic cells --- immune modulation --- APAP --- acetaminophen --- hepatotoxicity --- hpatoprotection --- paracetamol --- animals --- preclinical studies --- natural products --- small molecules --- phytochemicals --- plants --- fucoidan --- acetaminophen --- Nrf2 --- oxidative stress --- hepatotoxicity --- plant natural product --- drug discovery --- human health

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