Increased consumer awareness of health and wellness has promoted a high demand for foods and beverages with functional and therapeutic properties. Cereals, apart from being important staple crops and primary sources of energy and nutrition, are replete with bioactive phytochemicals with health properties. Selleck Cryptotanshinone Cereal grains contain a diverse range of bioactive phytochemicals including phenolic compounds, dietary fibers, carotenoids, tocols, phytosterols, γ-oryzanol, and phytic acid and therefore have great potential for processing into functional beverages. Although there are a variety of cereal grain-based beverages produced world-wide, very little scientific and technological attention has been paid to them. In this review, we have discussed cereal grain-based functional beverages based on 3 main categories cereal grain-based milk alternatives, roasted cereal grain teas, fermented nonalcoholic cereal grain beverages. The processing techniques, health properties and product features of these beverages are elaborated, and the challenges and future perspectives are proposed. As the food market becomes increasingly diverse, cereal grain-based beverages could be a promising new category of health functional beverages in our daily life. Protein is suggested to be the nutrient providing the most satiety and is frequently used in meal-replacement products to achieve weight loss. Commercial products such as Herbalife high-protein (HP) products have been studied in various clinical trials, but controversy remains regarding their efficacy and safety. We searched the PubMed, Center for Clinical and Translational Research (CCTR), and Google Scholar databases for randomized controlled trials of Herbalife HP products used as meal replacement (MR) published through July 2019 in peer-reviewed journals. We reviewed changes in efficacy and safety-related outcomes in treatment and control groups, and we estimated the pooled standardized mean difference (SMD) and corresponding 95% confidence intervals (CIs) with a DerSimonian and Laird random-effects method. By pooling data from nine identified studies (934 participants 463 in treatment groups and 471 in control groups), we found that participants who consumed HP products experienced significantly larger decreases in body weight (SMD = -0.24; 95% CI -0.37 to -0.10), body mass index (SMD = -0.31; 95% CI -0.50 to -0.11), and fat mass (SMD = -0.37; 95% CI -0.65 to -0.09) than did individuals consuming control diets. Concerning safety outcomes, the participants in the treatment group had a significantly larger decrease in aspartate aminotransferase (SMD = -0.23; 95% CI -0.42 to -0.03). There were no significant between-group differences in alanine aminotransferase or creatinine. However, blood urea nitrogen levels increased in both groups, with a significantly larger increase in the treatment group (SMD = 0.53; 95% CI 0.15 to 0.92). Herbalife HP MR products appear effective and do not evidence significant risk in reducing body weight.Herbalife HP MR products appear effective and do not evidence significant risk in reducing body weight.Neuroendocrine neoplasms (NENs) are a heterogeneous group of neoplasms, whose incidence has rapidly increased in the last years. Nutrition plays an important role in their management; indeed, malnutrition negatively impacts on rates of complications, hospitalization, hospital stay, costs and mortality. Furthermore, it has been reported that a poor nutritional status could influence the outcome of patients with pancreatic NENs. Moreover, obesity, predisposing to insulin resistance and compensatory hyperinsulinemia, could stimulate the growth of these neoplasms. Ketogenic diet (KD), a high-fat, low-carbohydrate diet with adequate amounts of protein, has been reported to be a promising approach for the management of several types of cancer, mostly gynecological and neurological ones. Indeed, it appears to sensitize most cancers to standard treatment by exploiting the reprogramed metabolism of cancer cells and thus resulting in a promising candidate as an adjuvant cancer therapy. Thus, the aim of this review is to provide an overview on the importance of nutrition in cancer management and in particular in NENs' setting. Furthermore, we reported the current evidence on the efficacy of KD in the management of cancer and based on molecular mechanisms; we also hypothesize the potential use of this nutritional pattern in the management of NENs.Underwater shockwave processing (USP) is a non-thermal food processing method where a high-energy impulse is generated near a food product submerged in a liquid. The resulting shockwave transfers energy to the food, and is used to improve quality, safety, and nutritional aspects. This review presents the origin and evolution of the technology, principles of shockwave generation, mechanism of action, and applications in the food industry. The most common food application of USP is currently meat tenderization, where it is used to improve the sensory characteristics of meat as a value-added process. The use of USP as a pretreatment process has also been investigated to increase the yield and nutritional value of extracted juice and oil via softening of plant tissues. This technique also has an impact on food-borne pathogens and spoilage microorganisms in food, however, it is more effective when combined with other hurdles. Major challenges facing the industrial implementation of underwater shockwave technology include the lack of appropriate packaging materials resistant to the disruptive effects of shockwaves, the capital investment required, and a lack of regulatory information pertaining to USP. So far, most studies of underwater shockwaves on food are at the laboratory scale and validation stage. Further research endeavors and collaboration between food scientists, engineers, and regulators are necessary to scale up this technology to industrial implementation.Foods for special applications have recently received much attention due to rapid development of space and military industries as well as to frequent occurrence of natural and man-made disasters. Since the way such foods are processed clearly and directly affects their consumer's acceptability and shelf life, it is of interest to explore in detail how these special foods can be processed. This article presents a review on the difficulties in the processing, application and storage as well as on how to ensure the shelf life and acceptability of special foods through the use of efficient processing technologies. Emphasis is made on the use of both conventional and alternative thermal processing and irradiation technologies. Appropriate packaging technologies for each of the discussed special foods are also mentioned along with the way to overcome the problem of product quality degradation. Through comparison and analysis, it is found that foods with different attributes require different technologies and processes to achieve desirable results.