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Eminia --- Rhynchosia --- Eminia polyadenia --- Amylases --- Beverages --- starter cultures --- Fermentation --- Alpha amylase --- Beta amylase

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This book represents a guide to the academic, scientific and clinical applications of saliva as a diagnostic fluid. This volume is written by leaders in multiple fields and fulfills a demand for a broad understanding of saliva across a range of disciplines.

salivary biomarkers --- oral neoplasia --- periodontal disease/periodontitis --- smoking --- ethanol consumption --- real-time quantitative PCR --- enzyme-linked immune-sorbent assay --- immunohistochemistry --- bacteria --- HS-SPME-GC-MS --- MALDI-TOF MS --- silver nanoparticles --- VOCs --- obesity --- periodontitis --- cytokine --- inflammation --- saliva --- biomarkers --- oral cancer --- oral lichen planus --- psoriasis --- oral diseases --- oxidative stress --- antioxidants --- plaque psoriasis --- salivary glands --- cytokines --- nitrosative stress --- IgA --- alpha-amylase --- uric acid --- stress --- dental implants --- corrosion --- titanium --- metallic ions --- human papillomavirus --- oropharyngeal cancer --- meta-analysis --- n/a

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Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

Research & information: general --- extruded products --- flaxseed --- amaranth --- dietary fiber --- extrusion-cooking --- fortified blended foods (FBFs) --- sensory --- food aid --- extrusion --- cereal --- legume --- infant --- child --- porridge --- sourdough --- fiber --- amino acids --- phenolic compounds --- phytic acid --- pulses --- re-milled semolina --- bread --- pizza --- focaccia --- rheological properties --- reofermentograph --- bioactive compounds --- texture --- sensory profile --- hemp --- chickpea --- milling by-products --- fortified pasta --- lactic acid bacteria --- nutritional value --- antioxidant capacity --- sensory properties --- functional foods --- pigmented wheat --- anthocyanins --- polyphenols --- alpha-amylase inhibition --- anti-inflammatory activity --- Moringa oleifera --- phenolic bioaccessibility --- starch digestion --- slowly digestible starch --- resistant starch --- Triticum turgidum L. subsp. durum Desf. --- NaCl --- low-sodium sea salt --- Na+ reduction --- physico-chemical and textural attributes --- sensory evaluation --- inulin --- bakery products --- xanthan gum --- leavening agent --- coffee silverskin --- chemical characterization --- toxicological analysis --- extreme vertices mixture design --- product development --- cereal beverage --- fermentation --- functional --- non-alcoholic --- health benefits --- wholewheat flour --- stone milling --- roller milling --- dough rheology --- djulis --- food quality --- optimization --- Taguchi grey relational analysis --- texture profile analysis --- sensory attributes --- protein energy malnutrition --- insect --- sorghum --- wheat --- cereal-based ready-to-drink beverage --- convenient meal replacement (CMR) --- germinated wheat --- response surface methodology (RSM) --- gamma-amino butyric acid (GABA) --- antioxidant properties --- almond skins --- by-product --- upcycling --- biscuits --- health claims --- nutritional composition --- Moringa oleifera leaf powder (MOLP) --- fortification --- consumer acceptability --- byproducts --- new quality --- insects --- pasta

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Carbohydrate-active enzymes are responsible for both biosynthesis and the breakdown of carbohydrates and glycoconjugates. They are involved in many metabolic pathways; in the biosynthesis and degradation of various biomolecules, such as bacterial exopolysaccharides, starch, cellulose and lignin; and in the glycosylation of proteins and lipids. Carbohydrate-active enzymes are classified into glycoside hydrolases, glycosyltransferases, polysaccharide lyases, carbohydrate esterases, and enzymes with auxiliary activities (CAZy database, www.cazy.org). Glycosyltransferases synthesize a huge variety of complex carbohydrates with different degrees of polymerization, moieties and branching. On the other hand, complex carbohydrate breakdown is carried out by glycoside hydrolases, polysaccharide lyases and carbohydrate esterases. Their interesting reactions have attracted the attention of researchers across scientific fields, ranging from basic research to biotechnology. Interest in carbohydrate-active enzymes is due not only to their ability to build and degrade biopolymers—which is highly relevant in biotechnology—but also because they are involved in bacterial biofilm formation, and in glycosylation of proteins and lipids, with important health implications. This book gathers new research results and reviews to broaden our understanding of carbohydrate-active enzymes, their mutants and their reaction products at the molecular level.

glycoside hydrolase --- xylanase --- carbohydrate-binding module --- CBM truncation --- halo-tolerant --- xylan hydrolysis --- pectate lyase --- Paenibacillus polymyxa --- pectins --- degradation --- Lactobacillus --- GH13_18 --- sucrose phosphorylase --- glycoside phosphorylase --- Ilumatobacter coccineus --- Thermoanaerobacterium thermosaccharolyticum --- crystallography --- galactosidase --- hydrolysis --- reaction mechanism --- complex structures --- cold-adapted --- GH2 --- Cellulase --- random mutagenesis --- cellulose degradation --- structural analysis --- α-amylase --- starch degradation --- biotechnology --- structure --- pyruvylation --- pyruvyltransferase --- exopolysaccharides --- capsular polysaccharides --- cell wall glycopolymers --- N-glycans --- lipopolysaccharides --- biosynthesis --- sequence space --- pyruvate analytics --- Nanopore sequencing --- ganoderic acid --- Bacillus thuringiensis --- biotransformation --- glycosyltransferase --- whole genome sequencing --- applied biocatalysis --- enzyme cascades --- chemoenzymatic synthesis --- sugar chemistry --- carbohydrate --- Leloir --- nucleotide --- Enzymatic glycosylation --- alkyl glycosides (AG)s --- Deep eutectic solvents (DES) --- Amy A --- alcoholysis --- methanol --- circular dichroism --- protein stability --- alpha-amylase --- biomass --- hemicellulose --- bioethanol --- xylanolytic enzyme --- hemicellulase --- lysozyme --- peptidoglycan cleavage --- avian gut GH22 --- crystal structure --- glycosylation --- UDP-glucose pyrophosphorylase --- UDP-glucose --- nucleotide donors --- Rhodococcus, Actinobacteria, gene redundancy --- Leloir glycosyltransferases --- activated sugar --- UTP --- thermophilic fungus --- β-glucosidases --- Chaetomium thermophilum --- protein structure --- fungal enzymes --- endo-α-(1→6)-d-mannase --- mannoside --- Mycobacterium --- lipomannan --- lipoarabinomannan --- phosphatidylinositol mannosides --- GH68 --- fructosyltransferase --- fructooligosaccharides --- FOS biosynthesis --- prebiotic oligosaccharides --- Arxula adeninivorans --- α-glucosidase --- maltose --- panose --- amylopectin --- glycogen --- inhibition by Tris --- transglycosylation --- glycoside hydrolyase --- Trichoderma harzianum --- complete saccharification --- lignocellulose --- N-acetylhexosamine specificity --- GH20 --- phylogenetic analysis --- NAG-oxazoline --- acceptor diversity --- lacto-N-triose II --- human milk oligosaccharides --- NMR --- molecular phylogeny --- α2,8-sialyltransferases --- polySia motifs --- evolution --- ST8Sia --- functional genomics --- n/a

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Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

Research & information: general --- extruded products --- flaxseed --- amaranth --- dietary fiber --- extrusion-cooking --- fortified blended foods (FBFs) --- sensory --- food aid --- extrusion --- cereal --- legume --- infant --- child --- porridge --- sourdough --- fiber --- amino acids --- phenolic compounds --- phytic acid --- pulses --- re-milled semolina --- bread --- pizza --- focaccia --- rheological properties --- reofermentograph --- bioactive compounds --- texture --- sensory profile --- hemp --- chickpea --- milling by-products --- fortified pasta --- lactic acid bacteria --- nutritional value --- antioxidant capacity --- sensory properties --- functional foods --- pigmented wheat --- anthocyanins --- polyphenols --- alpha-amylase inhibition --- anti-inflammatory activity --- Moringa oleifera --- phenolic bioaccessibility --- starch digestion --- slowly digestible starch --- resistant starch --- Triticum turgidum L. subsp. durum Desf. --- NaCl --- low-sodium sea salt --- Na+ reduction --- physico-chemical and textural attributes --- sensory evaluation --- inulin --- bakery products --- xanthan gum --- leavening agent --- coffee silverskin --- chemical characterization --- toxicological analysis --- extreme vertices mixture design --- product development --- cereal beverage --- fermentation --- functional --- non-alcoholic --- health benefits --- wholewheat flour --- stone milling --- roller milling --- dough rheology --- djulis --- food quality --- optimization --- Taguchi grey relational analysis --- texture profile analysis --- sensory attributes --- protein energy malnutrition --- insect --- sorghum --- wheat --- cereal-based ready-to-drink beverage --- convenient meal replacement (CMR) --- germinated wheat --- response surface methodology (RSM) --- gamma-amino butyric acid (GABA) --- antioxidant properties --- almond skins --- by-product --- upcycling --- biscuits --- health claims --- nutritional composition --- Moringa oleifera leaf powder (MOLP) --- fortification --- consumer acceptability --- byproducts --- new quality --- insects --- pasta