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The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era.
ash content --- sorghum milling waste --- lipids --- compost --- oleic acid --- microbial oil --- bioprocess development --- glucoamylase --- fatty acid methyl esters --- oleaginous yeast --- integrated biorefineries --- biorefineries --- hydrophobic substrates --- food processing --- hydrophilicity --- biodiesel --- films --- biodegradability --- clarified butter sediment waste --- submerged fungal fermentation --- blood plasma protein powder --- Morchella --- hydrogels --- heat-induced gelation --- sustainability --- bacterial cellulose --- bioprocesses --- circular economy --- olive waste --- prebiotics --- Rhodosporidium toruloides --- carotenoids --- waste valorization --- glucosamine --- food-processing --- size exclusion chromatography (SEC) --- bioeconomy --- food waste valorization --- whey proteins --- arabinoxylan --- Ostwald ripening --- emulsion --- emulsifier --- food biotechnology --- drying method --- polysaccharides --- food packaging --- texture --- lactose esters --- morel mushrooms --- circular-economy --- solid state fermentation --- bioactive compounds --- edible films --- hydrolysis --- Aspergillus awamori
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Liquid crystals (LCs) were discovered more than a century ago, and were, for a long time, treated as a physical curiosity, until the development of flat panel screens and display devices caused a revolution in the information display industry, and in fact in society. There would be no mobile phones without liquid crystals, no flat screen TVs or computer monitors, no virtual reality, just to name a few of the applications that have changed our whole world of vision and perception. All of these inventions are based on liquid crystals that are formed through a change in temperature, thermotropic LCs. However, there is another form of liquid crystals, described even earlier, yet much less talked about; the lyotropic liquid crystals that occur through the change of concentration of some molecules in a solvent. These are found in abundance in nature, making up the cell membranes, and are used extensively in the food, detergents and cosmetics industries. In this collection of articles by experts in their respective research areas, we bring together some of the most recent and innovative aspects of lyotropic liquid crystals, which we believe will drive future research and set novel trends in this field.
Research & information: general --- Lyotropic liquid crystals --- uniaxial nematic phase --- biaxial nematic phase --- stabilization of nematic phases --- micelle --- surfactants --- chromonics --- structure --- physico-chemical properties --- rods --- curved surface --- Potts --- liquid crystal --- graphene oxide --- lyotropic --- colloid --- nematic --- lyotropic liquid crystals --- SmC* phase --- chirality --- ferroelectricity --- hydrogen bonds --- hydration forces --- cellulose nanocrystals --- hydroxypropyl cellulose --- chiral nematic --- cholesteric liquid crystals --- colloidal suspensions --- kinetic arrest --- gelation --- glass formation --- coffee-ring effect --- bragg reflection --- chromonic --- amphiphilic --- colloidal --- application --- biaxial nematic transition --- field behavior --- diluted nematic systems --- lyotropic liquid crystal --- nanomaterial --- mesogen --- phase behavior
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Biopolymers including natural (e.g., polysaccharides, proteins, gums, natural rubbers, bacterial polymers), synthetic (e.g., aliphatic polyesters and polyphosphoester), and biocomposites are of paramount interest in regenerative medicine, due to their availability, processability, and low toxicity. Moreover, the structuration of biopolymer-based materials at the nano- and microscale along with their chemical properties are crucial in the engineering of advanced carriers for drug products. Finally, combination products including or based on biopolymers for controlled drug release offer a powerful solution to improve the tissue integration and biological response of these materials. Understanding the drug delivery mechanisms, efficiency, and toxicity of such systems may be useful for regenerative medicine and pharmaceutical technology. The main aim of the Special Issue on “Biopolymers in Drug Delivery and Regenerative Medicine” is to gather recent findings and current advances on biopolymer research for biomedical applications, particularly in regenerative medicine, wound healing, and drug delivery. Contributions to this issue can be as original research or review articles and may cover all aspects of biopolymer research, ranging from the chemical synthesis and characterization of modified biopolymers, their processing in different morphologies and hierarchical structures, as well as their assessment for biomedical uses.
Medicine --- curcumin --- pectin aerogels --- chitosan coating --- burst release --- controlled release --- Keratose --- drug-coated balloon --- paclitaxel --- drug delivery --- pre-clinical --- peripheral arterial disease --- endovascular --- cellulose phosphate --- cellulose phosphate aerogel --- interconnected porosity --- supercritical carbon dioxide --- tetrabutylammonium fluoride --- TBAF/DMSO --- polysaccharide --- κ-carrageenan --- dexamethasone --- electrochemical active deliver system --- doping agent --- charged molecule --- conductive polymers --- colorectal cancer --- antioxidants --- 5-fluorouracil --- polymer nanomaterials --- nanocapsules --- chemotherapy --- cryogel --- starch --- NMR spectroscopy --- morphology --- drug release --- polysaccharides --- hydrogels --- prilling --- droplets --- ionotropic gelation --- drying --- xerogels --- cryogels --- aerogels --- lipid microparticles --- PGSS® --- supercritical CO2 --- modeling --- solvent-free technology --- biomaterials --- porous materials --- biomimetic --- multi-stimulation --- tissue engineering --- n/a
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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.
Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- 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
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Biopolymers including natural (e.g., polysaccharides, proteins, gums, natural rubbers, bacterial polymers), synthetic (e.g., aliphatic polyesters and polyphosphoester), and biocomposites are of paramount interest in regenerative medicine, due to their availability, processability, and low toxicity. Moreover, the structuration of biopolymer-based materials at the nano- and microscale along with their chemical properties are crucial in the engineering of advanced carriers for drug products. Finally, combination products including or based on biopolymers for controlled drug release offer a powerful solution to improve the tissue integration and biological response of these materials. Understanding the drug delivery mechanisms, efficiency, and toxicity of such systems may be useful for regenerative medicine and pharmaceutical technology. The main aim of the Special Issue on “Biopolymers in Drug Delivery and Regenerative Medicine” is to gather recent findings and current advances on biopolymer research for biomedical applications, particularly in regenerative medicine, wound healing, and drug delivery. Contributions to this issue can be as original research or review articles and may cover all aspects of biopolymer research, ranging from the chemical synthesis and characterization of modified biopolymers, their processing in different morphologies and hierarchical structures, as well as their assessment for biomedical uses.
Medicine --- curcumin --- pectin aerogels --- chitosan coating --- burst release --- controlled release --- Keratose --- drug-coated balloon --- paclitaxel --- drug delivery --- pre-clinical --- peripheral arterial disease --- endovascular --- cellulose phosphate --- cellulose phosphate aerogel --- interconnected porosity --- supercritical carbon dioxide --- tetrabutylammonium fluoride --- TBAF/DMSO --- polysaccharide --- κ-carrageenan --- dexamethasone --- electrochemical active deliver system --- doping agent --- charged molecule --- conductive polymers --- colorectal cancer --- antioxidants --- 5-fluorouracil --- polymer nanomaterials --- nanocapsules --- chemotherapy --- cryogel --- starch --- NMR spectroscopy --- morphology --- drug release --- polysaccharides --- hydrogels --- prilling --- droplets --- ionotropic gelation --- drying --- xerogels --- cryogels --- aerogels --- lipid microparticles --- PGSS® --- supercritical CO2 --- modeling --- solvent-free technology --- biomaterials --- porous materials --- biomimetic --- multi-stimulation --- tissue engineering --- n/a
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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.
Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- 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
Choose an application
Liquid crystals (LCs) were discovered more than a century ago, and were, for a long time, treated as a physical curiosity, until the development of flat panel screens and display devices caused a revolution in the information display industry, and in fact in society. There would be no mobile phones without liquid crystals, no flat screen TVs or computer monitors, no virtual reality, just to name a few of the applications that have changed our whole world of vision and perception. All of these inventions are based on liquid crystals that are formed through a change in temperature, thermotropic LCs. However, there is another form of liquid crystals, described even earlier, yet much less talked about; the lyotropic liquid crystals that occur through the change of concentration of some molecules in a solvent. These are found in abundance in nature, making up the cell membranes, and are used extensively in the food, detergents and cosmetics industries. In this collection of articles by experts in their respective research areas, we bring together some of the most recent and innovative aspects of lyotropic liquid crystals, which we believe will drive future research and set novel trends in this field.
Research & information: general --- Lyotropic liquid crystals --- uniaxial nematic phase --- biaxial nematic phase --- stabilization of nematic phases --- micelle --- surfactants --- chromonics --- structure --- physico-chemical properties --- rods --- curved surface --- Potts --- liquid crystal --- graphene oxide --- lyotropic --- colloid --- nematic --- lyotropic liquid crystals --- SmC* phase --- chirality --- ferroelectricity --- hydrogen bonds --- hydration forces --- cellulose nanocrystals --- hydroxypropyl cellulose --- chiral nematic --- cholesteric liquid crystals --- colloidal suspensions --- kinetic arrest --- gelation --- glass formation --- coffee-ring effect --- bragg reflection --- chromonic --- amphiphilic --- colloidal --- application --- biaxial nematic transition --- field behavior --- diluted nematic systems --- lyotropic liquid crystal --- nanomaterial --- mesogen --- phase behavior
Choose an application
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
Choose an application
Biopolymers including natural (e.g., polysaccharides, proteins, gums, natural rubbers, bacterial polymers), synthetic (e.g., aliphatic polyesters and polyphosphoester), and biocomposites are of paramount interest in regenerative medicine, due to their availability, processability, and low toxicity. Moreover, the structuration of biopolymer-based materials at the nano- and microscale along with their chemical properties are crucial in the engineering of advanced carriers for drug products. Finally, combination products including or based on biopolymers for controlled drug release offer a powerful solution to improve the tissue integration and biological response of these materials. Understanding the drug delivery mechanisms, efficiency, and toxicity of such systems may be useful for regenerative medicine and pharmaceutical technology. The main aim of the Special Issue on “Biopolymers in Drug Delivery and Regenerative Medicine” is to gather recent findings and current advances on biopolymer research for biomedical applications, particularly in regenerative medicine, wound healing, and drug delivery. Contributions to this issue can be as original research or review articles and may cover all aspects of biopolymer research, ranging from the chemical synthesis and characterization of modified biopolymers, their processing in different morphologies and hierarchical structures, as well as their assessment for biomedical uses.
curcumin --- pectin aerogels --- chitosan coating --- burst release --- controlled release --- Keratose --- drug-coated balloon --- paclitaxel --- drug delivery --- pre-clinical --- peripheral arterial disease --- endovascular --- cellulose phosphate --- cellulose phosphate aerogel --- interconnected porosity --- supercritical carbon dioxide --- tetrabutylammonium fluoride --- TBAF/DMSO --- polysaccharide --- κ-carrageenan --- dexamethasone --- electrochemical active deliver system --- doping agent --- charged molecule --- conductive polymers --- colorectal cancer --- antioxidants --- 5-fluorouracil --- polymer nanomaterials --- nanocapsules --- chemotherapy --- cryogel --- starch --- NMR spectroscopy --- morphology --- drug release --- polysaccharides --- hydrogels --- prilling --- droplets --- ionotropic gelation --- drying --- xerogels --- cryogels --- aerogels --- lipid microparticles --- PGSS® --- supercritical CO2 --- modeling --- solvent-free technology --- biomaterials --- porous materials --- biomimetic --- multi-stimulation --- tissue engineering --- n/a
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Immobihzatron of enzymes, cells, and organelles has expanded greatly in the past 30 years as the advantages of immobilization have been evaluated and utilized in analyttcal, biotransformation, and medical applications. A c- sequence of this explosion of technology IS that there is now a bewildering array of permutations for the immobilization of biological material. The p- pose of Immobilization of Enzymes and Cells is to provrde a basic reference tool for all academic and industrial research workers seeking to start or expand the use of mnnobilization techniques in their work. The book does not aim to provide comprehensive coverage of the vast range of methods available, but will serve as a launch pad for potential users of immobilization techniques. One reason for the vast expanse of mmrobilization technology lies m the subject material to be immobilized. Biological catalysts (enzymes, organelles, and cells) have a high degree of individual variability, and although many tmmobilization techniques have wide applicability, tt is imposstble for one or even a few methods to cater to the great diversity of requirements inherent in biological material. This is especially so when the atm is to produce an op- mum system m which the immobihzed biocatalyst will function at high levels of efficrency, stability, and so on.
Enzymology --- Analytical biochemistry --- Cellule --- cells --- Enzymes --- Immobilisation --- Immobilization --- Enzyme immobilisée --- Immobilized enzymes --- Technologie --- technology --- Immobilized cells --- Methods --- Enzymes, Immobilized --- Biotechnology --- Cells, Immobilized --- Cells --- Biological Science Disciplines --- Investigative Techniques --- Technology --- Immobilized Proteins --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Natural Science Disciplines --- Technology, Industry, and Agriculture --- Proteins --- Enzymes and Coenzymes --- Anatomy --- Amino Acids, Peptides, and Proteins --- Chemicals and Drugs --- Disciplines and Occupations --- Technology, Industry, Agriculture --- Biomedical Engineering --- Health & Biological Sciences --- Life sciences. --- Biochemistry. --- Life Sciences. --- Biochemistry, general. --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Biosciences --- Sciences, Life --- Science --- Composition --- Immobilized cells. --- Immobilized enzymes. --- Biotechnology. --- METHODS --- Methodology. --- Philosophy --- Research --- Chemical engineering --- Genetic engineering --- Insoluble enzymes --- Localized enzymes --- Water-insoluble enzymes --- Immobilized proteins --- Cell culture --- Methodology --- Monograph --- Adsorption --- Covalent bond --- Crosslinking --- Encapsulation --- Enzyme immobilization --- Gelation --- Immobilization (biological cell)