CIMO - Editoriais, Cartas, Notas, Prefácios, Correções, Indexados à WoS/Scopus
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- Closing Editorial: New Insights into Food Ingredients for Human Health PromotionPublication . Ribeiro, Andreia; Barreiro, FilomenaIn recent years, the intersection of food science and health promotion has gained interest. Driven by consumer awareness and a global push toward healthier, safer, and more sustainable food systems, the demand for functional, fortified, and clean-label products has grown substantially. In response to these evolving expectations, this Special Issue of Applied Sciences, titled “New Insights into Food Ingredients for Human Health Promotion”, brings together research and review articles that explore the development, characterization, and application of bioactive compounds with the potential to promote human health. These contributions reflect a commitment to innovation in food ingredient science, offering solutions that are both effective and aligned with the Sustainable Development Goals.
- Correction: Ex situ germination of European acorns: data from 93 batches of 12 Quercus speciesPublication . Medina, María; Reyes-Martín, Marino P.; Levy, Laura; Lázaro-González, Alba; Andivia, Enrique; Annighöfer, Peter; Assaad, Farhah; Bauhus, Jürgen; Benavides, Raquel; Böhlenius, Henrik; Cambria, Vito E.; Carbonero, María D.; Castro, Jorge; Chalatashvili, Akaki; Chiatante, Donato; Cocozza, Claudia; Corticeiro, Sofa; Lazdina, Dagnija; Dato, Giovanbattista De; Sanctis, Michele De; Devetaković, Jovana; Drossler, Lars; Ehrenbergerová, Lenka; Ferus, Peter; Gómez-Aparicio, Lorena; Hampe, Arndt; Hanssen, Kjersti H.; Heinze, Berthold; Jakubowski, Marcin; Jiménez, María N.; Kanjevac, Branko; Keizer, Jan J.; Kerkez-Janković, Ivona; Klisz, Marcin; Kowalkowski, Wojciech; Kremer, Klaus; Kroon, Johan; Montagna, Dario La; Lazarević, Jelena; Lingua, Emanuele; Lucas-Borja, Manuel E.; Łukowski, Adrian; Löf, Magnus; Maia, Paula; Mairota, Paola; Maltoni, Alberto; Mariotti, Barbara; Martiník, Antonín; Marzano, Rafaella; Matías, Luis; Mcclory, Ryan W.; Merino, Manuel; Mondanelli, Lucia; Montagnoli, Antonio; Monteverdi, Maria C.; Moreno-Llorca, Ricardo; Navarro, Francisco B.; Nonić, Marina; Nunes, Luís; Oliet, Juan A.; Patrício, Maria Sameiro; Poduška, Zoran; Popovic, Vladan; Puchałka, Radosław; Rey-Benayas, José M.; Robakowski, Piotr; Sewerniak, Piotr; Szczerba, Marek; Ureña-Lara, Carmen; Vendina, Viktorija; Villar-Salvador, Pedro; Witzell, Johanna; Leverkus, Alexandro B.Following publication of the original article (Medina et al. 2024), the authors identified an error in the funding declaration.
- Special issue CHEMPOR 2023 – 14th International Chemical and Biological Engineering ConferencePublication . Pinho, Simão; Barreiro, FilomenaThe 14th International Chemical and Biological Engineering Conference (CHEMPOR 2023), organized by Bragança Polytechnic University and the Portuguese Engineers Association, was held in Bragança, Portugal, on September 12–15, 2023. CHEMPOR 2023 focused on recent developments in various settings, including biorefinery, biotechnology, energy and environment, innovative materials, and the creation and design of novel reaction and separation processes, always foreseeing industrial applications for a sustainable future. The conference served as a melting pot to celebrate creativity, diversity, and friendship among participants, fostering the exchange of ideas and enabling fruitful interactions. It brought together professionals from the academic, industrial, scientific, and technological communities, uniting over 300 delegates from 12 countries. This collection of papers from CHEMPOR 2023 vividly illustrates how biological and chemical engineers are tackling the major societal challenges of our time. They highlight converging initiatives to promote sustainability through a circular economy where materials are valued and renewable. The papers present contemporary contributions in wastewater treatment, waste and biomass valorization, energy transition solutions, efforts to mitigate climate change, and bio-based approaches to produce, separate, and purify valuable compounds using ionic liquids or eutectic solvents. The selected works featured in this special issue represent an excellent reflection of the conference spirit. The attendees' dedication to seeking innovative solutions and producing high-quality scientific outputs also stood out. Finally, we want to express our profound appreciation to all the participants and our enormous gratitude to all our sponsors and associated scientific journals and publishers. In particular, we acknowledge the editorial team of Separation and Purification Technology, especially Bart Van der Bruggen and Raquel Aires-Barros, for their significant support and enthusiasm.
- Special issue CHEMPOR 2023 – 14th International Chemical and Biological Engineering ConferencePublication . Pinho, Simão; Barreiro, FilomenaThe 14th International Chemical and Biological Engineering Conference (CHEMPOR 2023), organized by Bragança Polytechnic University and the Portuguese Engineers Association, was held in Bragança, Portugal, on September 12–15, 2023. CHEMPOR 2023 focused on recent developments in various settings, including biorefinery, biotechnology, energy and environment, innovative materials, and the creation and design of novel reaction and separation processes, always foreseeing industrial applications for a sustainable future. The conference served as a melting pot to celebrate creativity, diversity, and friendship among participants, fostering the exchange of ideas and enabling fruitful interactions. It brought together professionals from the academic, industrial, scientific, and technological communities, uniting over 300 delegates from 12 countries.
- Editorial: Microbial safety of animal-based food productsPublication . Andrade, María J.; Álvarez, Micaela; Rodrigues, PaulaThe studies gathered in this Research Topic focus on several key areas to ensure the safety of animal food products. Firstly, rapid pathogen detection is being improved through technologies like SWIR-HSI combined with advanced machine-learning techniques. Secondly, the use of natural antimicrobials, such as essential oils delivered via liposomes, is being explored to combat microbial development while minimizing negative impacts on food quality. Thirdly, investigations have revealed a link between high crayfish consumption and rhabdomyolysis, emphasizing the need to control the toxins in the food chain. Finally, studies on the relationship between diet and colorectal cancer have suggested a potential inverse association between high fish intake and risk of developing colorectal adenoma, suggesting a possible preventative role for fish consumption. These combined efforts aim to enhance the safety and quality of animal-derived foods through advanced detection methods, natural preservation strategies, and a broader understanding of foodborne threats.
- Editorial: III Bio.Natural-bioactive natural products research meeting: pharmacology perspectivesPublication . Rijo, Patrícia; Barros, Lillian; Efferth, ThomasThis Research Topic arises from the III Bio.Natural - Bioactive Natural Products Research Meeting, held on July 13–14, 2023, a forum dedicated to exploring the vast potential of natural products. Building on the success of the first two editions in 2019 and 2021 in Lisbon, this third edition continues to emphasize the significant contributions of natural products research, particularly their pharmacological properties and therapeutic applications.
- Advances in Methods and Technologies for Carcass and Meat Quality EvaluationPublication . Silva, Severiano; Teixeira, AlfredoThe importance of advanced methods and technologies in the meat industry has increased significantly in the last decade, reflecting broader trends in consumer demand and food safety. In this way, integrating advanced methods and technologies in the meat industry is not only meeting current challenges, but also paving the way for a more sustain- able, efficient, and consumer-oriented future. As the industry evolves, these innovations will be critical in addressing global food security, health, and environmental issues sup- ported by objective and reliable data. Hence, this Special Issue brings advances in different meat animal species and topics related to meat quality. Thus, articles were published to assess the meat characteristics of the Portuguese Bísaro pig breed; to characterize flavor volatiles in parts of Chinese Lueyang black chicken; the quality characteristics of the meat from dual-purpose poultry; the impact of dietary energy and protein levels on the qual- ity and metabolomic profile of Yunshang black goats’ meat and the degradation of the intramuscular connective tissue with cathepsin L.
- Molecular characterization, technology, and strategies for designing novel functional foods in the food industryPublication . Alu'datt, Muhammad H.; Heleno, Sandrina A.; Carocho, MárcioRecently, consumer demand for healthy foods has rapidly increased, and the market for functional foods is expanding. Functional food is a food product enriched with special bioactive components that have beneficial physiological effects. Increased understanding of the influ- ence of food consumption on human health, combined with food tech- nologies, has resulted in substantial nutritional innovations, mass fabrication, and product improvements on an exceptional scale. The food industry has recognized the role of bioactive compounds in improving health, leading to the development of functional and healthy food products. The food industry is currently attracting consumer de- mand for designed functional food products that have the potential to aid in the prevention of chronic diseases. Fortified foods with bioactive compounds are widely available in the market and can be considered appropriate materials for promoting a variety of applications in the food industry. To improve health benefits, the food industry may fortify foods with natural or modified bioactive compounds derived from plants and animal material. These foods contain substantial and diverse sources of natural or derived bioactive compounds such as probiotics, omega fatty acids, phenolics, proteins, sterols, peptides, dietary fiber, and pigments.
- Editorial: Improving the Meat and Meat Product Quality of Rare Pork Breeds and Genetic TypesPublication . Teixeira, Alfredo; Álvarez-Rodríguez, JavierPork is the most consumed meat globally, particularly in Asia, Europe, and America [1]. However, production has been focused on lean genotypes. Breeds and genetic types with different body lipid deposition patterns have been under-researched regarding their carcass grading and the physical, chemical, and sensory qualities of their meat and processed products, such as cooked, dry-cured, and smoked varieties. On the other hand, the commercial value of the carcasses, the organoleptic, nutritional, and technological properties of the meat (i.e., suitability for processing and storage), convenience, and the social image in its cultural, ethical, and environmental dimensions related to pork production, including geographical origin, all influence society’s perceptions of pork [2]. These products are significant in traditional and ethnic cuisines and play an integral role in the gastronomic cultures of many regions [3]. The ranking order for pork production preferences was quality and health, respect for the environment and animals, regional identity, and production efficiency [4]. Recently, there has been growing interest in these genotypes to produce niche pork products with added credence attributes and economic value [3].
- Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactivesPublication . Alu'datt, Muhammad H.; Tranchant, Carole C.; Carocho, MárcioThe design of novel or improved functional foods and beverages is an important driver of innovation in the food sector. Researching and sustaining these innovations is vital for meeting the expanding consumer demand for health-promoting foods. Bioactive food components are constituents of foods or dietary supplements that can exert beneficial effects on human health, beyond basic nutrition (Martirosyan & Miller, 2018).