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GABA --- Receptors. --- Aminobutyric acid --- GABA receptors --- Receptors, GABA --- Cell receptors --- Neurotransmitter receptors --- Receptors --- Aminoàcids --- Neurotransmissors

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Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production.

chemical refining --- Lactic acid bacteria --- grapevine --- sourdough --- vegetable oil --- platelet-activating factor --- biogenic amines --- aglycones --- food fermentation --- food by-products --- beer --- Blakeslea trispora --- ?-aminobutyric acid (GABA) --- fish oil --- ?-glucosidase --- Thunnus thynnus --- lycopene --- histidine decarboxylase (hdc) gene --- fermentation --- wine --- ?-aminobutyric acid GABA --- thrombin --- isoflavones --- polar lipids --- phenolic compounds --- lactobacilli --- fatty acid profile --- antithrombotic --- UHPLC/ESI-QTRAP --- orange powder --- tyrosine decarboxylase (tdc) gene --- Sparus aurata --- amaranth flour --- soybean extract --- Penicillium citrinum --- indoleamines --- cardiovascular disease --- brewer’s spent grain --- Pecorino di Farindola --- liquid chromatography --- by-products --- lactic acid bacteria --- grains --- bioactive peptides --- Dicentrarhus labrax --- fungi --- raw milk ewe’s cheese --- ?-aminobutyric acid --- bioactive compounds --- hops --- volatile components

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This volume is the third edition of a monograph series that was first published in 1983. The demand for this work is a testament to the impact of studies on -aminobutyric acid (GABA) receptors on the basic understanding of synaptic transmission and on defining the clinical importance of the neurotransmitter system. Chronicled in The GABA Receptors, Third Edition, are the advances made in understanding the molecular and pharmacological properties of GABA A and GABA receptors since the topic was last reviewed in 1996. Particular B emphasis is placed on describing the assembly, structure, and function of GABA B sites, the first heterodimeric G protein-coupled receptors identified in vivo. In addition, there are reports dealing with the subunit composition, trafficking, and pharmacological selectivity of GABA receptors. Aside from providing A insights into the fundamental properties of ligand-gated ion channels and second messenger systems, the findings detailed in this work point the way for developing novel therapeutics capable of more selectively manipulating these transmitter sites.

GABA --- Receptors. --- Aminobutyric acid --- GABA receptors --- Receptors, GABA --- Cell receptors --- Neurotransmitter receptors --- Receptors --- Neurosciences. --- Toxicology. --- Cytology. --- Psychiatry. --- Pharmacology/Toxicology. --- Cell Biology. --- Cell biology --- Cellular biology --- Biology --- Cells --- Cytologists --- Chemicals --- Medicine --- Pharmacology --- Poisoning --- Poisons --- Neural sciences --- Neurological sciences --- Neuroscience --- Medical sciences --- Nervous system --- Medicine and psychology --- Mental health --- Psychology, Pathological --- Toxicology --- Pharmacology. --- Cell biology. --- Drug effects --- Medical pharmacology --- Chemotherapy --- Drugs --- Pharmacy --- Physiological effect

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As everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry worldwide.

macadamia oil --- cultivars --- minor components --- antioxidant capacity --- triacylglycerols --- tofu --- protein --- structure --- mechanism --- sesame oil --- gelation --- oleogels --- controlled volatile release --- adzuki bean --- acrylamide --- volatile --- microwave baking --- drum roasting --- peanut --- high-oleic --- peanut oil --- volatiles --- precursors --- tree peony seed oil --- heating pretreatment --- microstructure --- volatile compounds --- bioactive compounds --- oxidative stability --- natural repose angle --- point source --- velocity characteristics --- mechanical characteristics --- distribution --- peanut protein --- hydrothermal cooking --- combined modification --- low pH --- physicochemical properties --- protein structure --- ultrasonic --- maize --- germination --- physiological and biochemical indicators --- γ–aminobutyric acid --- instant flavor peanut powder --- heat treatment --- flavor --- MR --- functional properties --- peanut meal