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This book consists of one editorial, 12 original research articles and two review papers from scientists across the world, with expertise in materials for dental application. The main subjects covered are: biomaterials and techniques for oral tissue engineering and regeneration; biomaterials for surgical reconstruction; CAD/CAM technologies and dedicated materials; novel restorative and endodontic materials and instruments.

Medicine --- regenerative medicine --- regenerative dentistry --- tissue engineering --- stem cells --- biomaterials --- scaffolds --- growth factors --- additive manufacturing --- 3D printing --- fracture strength --- printing orientation --- anisotropy --- stereolithography (SLA) --- fixed dental prostheses --- calcium silicate --- confocal laser scanning microscopy --- tubule penetration --- warm vertical compaction --- micro-computed tomography --- nickel-titanium instruments --- root canal preparation --- endodontic drills --- TF Adaptive --- iRace --- CAD/CAM --- polymer infiltrated ceramic network --- nanocomposite --- silica --- restorative material --- dental material --- biomimetics --- dental core --- dental crown --- mechanical properties --- malignant neoplasia --- transoral reconstruction --- polydimethyl siloxane --- Ag nanoparticles --- fatigue strenght --- prosthesis --- calcium silicate-based root canal sealer --- hydraulic root canal sealer --- root canal obturation --- root canal treatment --- dental bonding --- polymerization --- finite element analysis --- dental materials --- mesial-occlusal-distal (MOD) cavities --- fracture resistance --- base materials --- dental tray adhesive --- reusable brush --- disinfectant additive --- cross-contamination risk --- disinfection --- A-PRF+ --- fibroblast culture --- wound healing --- VEGF --- TGFβ2 --- equine bone substitute --- bone formation --- xenograft --- anorganic bone --- zirconia --- crown --- color --- masking ability --- fluorescence properties --- restorative materials --- resin-based composite --- enamel --- n/a --- fatigue strength

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Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing.

Research & information: general --- Biology, life sciences --- ACE inhibition --- antioxidant activity --- hydrolysis --- response surface methodology --- whey protein concentrate --- Parmigiano Reggiano cheese --- somatic cells --- milk composition --- cheese yield --- cheesemaking losses --- cheese ripening --- ripening extension --- cheese microstructure --- free amino acids --- capillary electrophoresis --- proteolysis --- volatile compounds --- confocal laser scanning microscopy --- dairy product analysis --- cheese peptidomics --- cheesemaking --- data-independent acquisition --- whey --- buttermilk --- second cheese whey --- ultrafiltration --- reduced-fat cheese --- hard cheese --- long ripened cheese --- ripening rooms --- environmental ripening conditions --- quantitative descriptive analysis --- texture --- water activity --- image analysis --- cheesemaking technology --- milk whey --- hydrolyzed collagen --- bioavailability --- “bryndza” cheese --- electronic nose --- gas chromatography --- volatile organic compounds --- microbiota --- Flammulina velutipes --- protein–polysaccharide complexes --- stability --- bio-layer interferometry --- in vitro digestibility --- binding regions --- Quark-type cheese --- cow cheese milk homogenization --- cheese milk heat treatment --- sugars and organic acids --- proteolysis indices --- texture profile analysis --- whey protein denaturation --- n/a --- "bryndza" cheese --- protein-polysaccharide complexes

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Over the last few decades, the study of microbial biofilms has been gaining interest among the scientific community. These microbial communities comprise cells adhered to surfaces that are surrounded by a self-produced exopolymeric matrix that protects biofilm cells against different external stresses. Biofilms can have a negative impact on different sectors within society, namely in agriculture, food industries, and veterinary and human health. As a consequence of their metabolic state and matrix protection, biofilm cells are very difficult to tackle with antibiotics or chemical disinfectants. Due to this problem, recent advances in the development of antibiotic alternatives or complementary strategies to prevent or control biofilms have been reported. This book includes different strategies to prevent biofilm formation or to control biofilm development and includes full research articles, reviews, a communication, and a perspective.

antibiofilm --- antimicrobial agent --- bacteria --- fungi --- polymicrobial biofilm --- microalga --- free fatty acids --- encapsulation --- biofilm --- chronic wounds --- host response --- S100A8/A9 --- dental plaque --- quorum sensing --- microbial resistance --- bacterial adhesion --- blocking effect --- hydrodynamics --- parallel plate flow cell --- carbon nanotubes --- poly(dimethylsiloxane) --- adhesion --- Escherichia coli --- Biofilm --- Public Engagement --- Outreach --- Control Strategies --- Oral Biofilm --- TiO2 nanofibers --- electrospinning --- biofilm prevention and control --- multidrug-resistant bacteria --- biomedical application --- biofilms --- biofilm inhibition --- dental implants --- peri-implantitis --- polyether-ether-ketone --- Pseudomonas aeruginosa --- Candida albicans --- mixed-species biofilm analysis --- flow cytometry --- bacteriophage therapy --- prosthesis related infections --- hardware infections --- left ventricular assist devices --- Acinetobacter baumannii --- antibiotic resistance --- antibiotic tolerance --- persister --- intraspecies community --- EPS matrix --- peptide nucleic acid-fluorescence in situ hybridization --- urinary tract infections --- catheter-associated urinary tract infections --- confocal laser scanning microscopy --- recalcitrance --- biofilm control --- Klebsiella pneumoniae --- KPC and OXA-48-like carbapenemases --- Galleria mellonella infection model --- linear oligoethyleneimine hydrochloride --- bacteriophage --- endotracheal tube --- n/a

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Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.

milk composition --- Parmigiano Reggiano cheese --- cheese-making efficiency --- curd fines --- cheese-making losses --- zinc --- ewes’ milk cheese --- rumenic acid --- zinc-dependent enzyme --- volatile compound --- cheesemaking --- donkey milk --- fatty acids --- sensory analysis --- VOC --- starch --- yogurt --- rheology --- sensory --- texture --- defatted cheese --- peptides --- amino acids --- bioactivity --- digestibility --- cheese quality --- mountain cheese --- fatty acid profile --- volatile organic compounds --- sensory properties --- milk clotting --- cheese --- kiwifruit --- actinidin --- nutraceutical properties --- microstructure --- Raman spectroscopy --- confocal laser scanning microscopy --- cheese freezing --- cream cheese --- NMR spectroscopy --- cryoprotectants --- black tea --- acidified dairy gel --- textural property --- antioxidant capacity --- functional yogurt --- fenugreek and Moringa oleifera seed flours --- total phenolic content --- antioxidant activity --- antibacterial activity --- mineral content --- Rubus suavissimus S. Lee (Chinese sweet tea) --- antioxidant --- anticancer --- antihypertensive --- polymerized goat milk whey protein --- soy isoflavones --- nanoparticle --- physicochemical property --- milk fat globules --- bovine milk proteins --- milk fat globule membrane --- comparative proteomics --- infant formula preparation --- n/a --- panela cheese --- angiotensin-converting enzyme inhibition --- probiotic addition --- DPPH --- ABTS --- ewes' milk cheese

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Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing.

Research & information: general --- Biology, life sciences --- ACE inhibition --- antioxidant activity --- hydrolysis --- response surface methodology --- whey protein concentrate --- Parmigiano Reggiano cheese --- somatic cells --- milk composition --- cheese yield --- cheesemaking losses --- cheese ripening --- ripening extension --- cheese microstructure --- free amino acids --- capillary electrophoresis --- proteolysis --- volatile compounds --- confocal laser scanning microscopy --- dairy product analysis --- cheese peptidomics --- cheesemaking --- data-independent acquisition --- whey --- buttermilk --- second cheese whey --- ultrafiltration --- reduced-fat cheese --- hard cheese --- long ripened cheese --- ripening rooms --- environmental ripening conditions --- quantitative descriptive analysis --- texture --- water activity --- image analysis --- cheesemaking technology --- milk whey --- hydrolyzed collagen --- bioavailability --- "bryndza" cheese --- electronic nose --- gas chromatography --- volatile organic compounds --- microbiota --- Flammulina velutipes --- protein-polysaccharide complexes --- stability --- bio-layer interferometry --- in vitro digestibility --- binding regions --- Quark-type cheese --- cow cheese milk homogenization --- cheese milk heat treatment --- sugars and organic acids --- proteolysis indices --- texture profile analysis --- whey protein denaturation --- ACE inhibition --- antioxidant activity --- hydrolysis --- response surface methodology --- whey protein concentrate --- Parmigiano Reggiano cheese --- somatic cells --- milk composition --- cheese yield --- cheesemaking losses --- cheese ripening --- ripening extension --- cheese microstructure --- free amino acids --- capillary electrophoresis --- proteolysis --- volatile compounds --- confocal laser scanning microscopy --- dairy product analysis --- cheese peptidomics --- cheesemaking --- data-independent acquisition --- whey --- buttermilk --- second cheese whey --- ultrafiltration --- reduced-fat cheese --- hard cheese --- long ripened cheese --- ripening rooms --- environmental ripening conditions --- quantitative descriptive analysis --- texture --- water activity --- image analysis --- cheesemaking technology --- milk whey --- hydrolyzed collagen --- bioavailability --- "bryndza" cheese --- electronic nose --- gas chromatography --- volatile organic compounds --- microbiota --- Flammulina velutipes --- protein-polysaccharide complexes --- stability --- bio-layer interferometry --- in vitro digestibility --- binding regions --- Quark-type cheese --- cow cheese milk homogenization --- cheese milk heat treatment --- sugars and organic acids --- proteolysis indices --- texture profile analysis --- whey protein denaturation