Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Significant research efforts are currently being undertaken in the field of natural and synthetic polymers for a range of biomedical applications. (Co)polymer molecular structure, topology, self-assemblies, biodegradation, and hydrophobicity are of biomaterial importance for intrinsically biocompatible polymer systems. This book is comprised of nine chapters, published previously as original research contributions of the Special Issue focused on advances in polymeric materials for biomedical applications. The authors of these contributions are predominantly from central European countries, Italy and the United Kingdom. The content of this book will be of interest to scientists, scholars and students working in this area of knowledge, reflecting the progress in the development of advanced natural and synthetic polymer biomaterials.

Technology: general issues --- fish gelatin --- citric acid --- electrospinning --- pH --- thermal treatment --- gelatin structure --- crosslinking degree --- dendrimer --- metallodendrimer --- acridine --- antimicrobial activity --- antibacterial cotton --- polystyrene --- nylon 6 --- electrospun fibers --- composite mesh --- proliferation --- roughness --- Ti6Al4V --- polydopamine --- antimicrobial peptides --- cathelicidin --- KR-12 --- polyhydroxyalkanoates --- oligo(3-hydroxy-3-(4-methoxybenzoyloxymethyl)propionate) --- bioactive (co)oligoesters --- p-anisic acid derivatives --- hydrolytic degradation --- cosmetic delivery system --- ESI-MS --- multistage mass spectrometry --- whey protein isolate --- hydrogel --- tannic acid --- anticancer scaffold --- 3D printing --- fused deposition modelling (FDM) --- computer aided design (CAD) --- erosion test --- dissolution study --- dynamic light scattering (DLS) --- poly(2-isopropenyl-2-oxazoline) --- immunomodulation --- cytokines --- RAW 264.7 --- phagocytosis --- cell internalization --- antifungal --- thymoquinone --- ocimene --- miramistin amphotericin b --- bacterial cellulose --- wound dressing

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Significant research efforts are currently being undertaken in the field of natural and synthetic polymers for a range of biomedical applications. (Co)polymer molecular structure, topology, self-assemblies, biodegradation, and hydrophobicity are of biomaterial importance for intrinsically biocompatible polymer systems. This book is comprised of nine chapters, published previously as original research contributions of the Special Issue focused on advances in polymeric materials for biomedical applications. The authors of these contributions are predominantly from central European countries, Italy and the United Kingdom. The content of this book will be of interest to scientists, scholars and students working in this area of knowledge, reflecting the progress in the development of advanced natural and synthetic polymer biomaterials.

Technology: general issues --- fish gelatin --- citric acid --- electrospinning --- pH --- thermal treatment --- gelatin structure --- crosslinking degree --- dendrimer --- metallodendrimer --- acridine --- antimicrobial activity --- antibacterial cotton --- polystyrene --- nylon 6 --- electrospun fibers --- composite mesh --- proliferation --- roughness --- Ti6Al4V --- polydopamine --- antimicrobial peptides --- cathelicidin --- KR-12 --- polyhydroxyalkanoates --- oligo(3-hydroxy-3-(4-methoxybenzoyloxymethyl)propionate) --- bioactive (co)oligoesters --- p-anisic acid derivatives --- hydrolytic degradation --- cosmetic delivery system --- ESI-MS --- multistage mass spectrometry --- whey protein isolate --- hydrogel --- tannic acid --- anticancer scaffold --- 3D printing --- fused deposition modelling (FDM) --- computer aided design (CAD) --- erosion test --- dissolution study --- dynamic light scattering (DLS) --- poly(2-isopropenyl-2-oxazoline) --- immunomodulation --- cytokines --- RAW 264.7 --- phagocytosis --- cell internalization --- antifungal --- thymoquinone --- ocimene --- miramistin amphotericin b --- bacterial cellulose --- wound dressing --- fish gelatin --- citric acid --- electrospinning --- pH --- thermal treatment --- gelatin structure --- crosslinking degree --- dendrimer --- metallodendrimer --- acridine --- antimicrobial activity --- antibacterial cotton --- polystyrene --- nylon 6 --- electrospun fibers --- composite mesh --- proliferation --- roughness --- Ti6Al4V --- polydopamine --- antimicrobial peptides --- cathelicidin --- KR-12 --- polyhydroxyalkanoates --- oligo(3-hydroxy-3-(4-methoxybenzoyloxymethyl)propionate) --- bioactive (co)oligoesters --- p-anisic acid derivatives --- hydrolytic degradation --- cosmetic delivery system --- ESI-MS --- multistage mass spectrometry --- whey protein isolate --- hydrogel --- tannic acid --- anticancer scaffold --- 3D printing --- fused deposition modelling (FDM) --- computer aided design (CAD) --- erosion test --- dissolution study --- dynamic light scattering (DLS) --- poly(2-isopropenyl-2-oxazoline) --- immunomodulation --- cytokines --- RAW 264.7 --- phagocytosis --- cell internalization --- antifungal --- thymoquinone --- ocimene --- miramistin amphotericin b --- bacterial cellulose --- wound dressing

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Health is defined as “the state of the organism when it functions optimally without evidence of disease”. Surprisingly, the words “microbes” or “microorganism” are missing in this definition. The regulation of gut microbiota is mediated by an enormous quantity of aspects, such as microbiological factors, host characteristics, diet patterns, and environmental variables. Some protective, structural, and metabolic functions have been reported for gut microbiota, and these functions are related to the regulation of homeostasis and host health. Host defense against pathogens is, in part, mediated through gut microbiota action and requires intimate interpretation of the current microenvironment and discrimination between commensal and occasional bacteria. The present Special Issue provides a summary of the progress on the topic of intestinal microbiota and its important role in human health in different populations. This Special Issue will be of great interest from a clinical and public health perspective. Nevertheless, more studies with more samples and comparable methods are necessary to understand the actual function of intestinal microbiota in disease development and health maintenance.

Research & information: general --- Biology, life sciences --- sperm quality --- probiotics --- zebrafish --- motility --- behavior --- intestinal microbiota --- intestinal Bacteroides --- cardiorespiratory fitness --- trunk muscle training --- aerobic exercise training --- brisk walking --- nutrients --- gut microbiota --- nutrition --- habitual diets --- Western diet --- obesity --- cardiometabolic risk factors --- chronic health conditions --- gastrointestinal disorders --- prebiotics and probiotics --- metabolic syndrome --- gastrointestinal microbiome --- Lactobacillus reuteri V3401 --- sugar alcohol --- prebiotic --- bowel function --- immune function --- respiratory tract infections --- otitis media --- sinusitis --- weight management --- satiety --- bone health --- AMP-activated protein kinase --- butyrate --- developmental origins of health and disease (DOHaD) --- high fat diet --- hypertension --- nutrient-sensing signals --- propionate --- short chain fatty acids --- kefir --- autism spectrum disorders --- oral microbiota --- dysbiosis --- co-occurring conditions --- allergy --- abdominal pain --- biomarker discovery --- anorexia --- food restriction --- ClpB --- microbiota --- Enterobacteriaceae --- inulin --- circadian rhythm --- feeding timing --- choline --- trimethylamine --- trimethylamine n-oxide --- 16S rRNA gene profiling --- qPCR --- linear mixed models --- soy protein --- lipid metabolism --- circadian --- chrono-nutrition --- microbiome --- pregnancy --- fetus --- placenta --- newborn --- infancy --- critical illness --- sepsis --- lipid metabolome --- amlodipine --- corticosterone --- ACTH --- gut bacteriome --- ischemia-reperfusion injury --- nutritional status --- supplemented nutrition --- partial hepatectomy --- liver transplantation --- vaginal microbiome --- bacterial communities --- vaginal dysbiosis --- bacterial vaginosis --- risk factors --- hormone replacement therapy --- cardiovascular diseases --- atherosclerosis --- prebiotics --- alanine aminotransferase --- antibiotic --- Optifast --- gut microbiome --- metronidazole --- nonnutritive sweeteners --- sweetening agents --- sperm quality --- probiotics --- zebrafish --- motility --- behavior --- intestinal microbiota --- intestinal Bacteroides --- cardiorespiratory fitness --- trunk muscle training --- aerobic exercise training --- brisk walking --- nutrients --- gut microbiota --- nutrition --- habitual diets --- Western diet --- obesity --- cardiometabolic risk factors --- chronic health conditions --- gastrointestinal disorders --- prebiotics and probiotics --- metabolic syndrome --- gastrointestinal microbiome --- Lactobacillus reuteri V3401 --- sugar alcohol --- prebiotic --- bowel function --- immune function --- respiratory tract infections --- otitis media --- sinusitis --- weight management --- satiety --- bone health --- AMP-activated protein kinase --- butyrate --- developmental origins of health and disease (DOHaD) --- high fat diet --- hypertension --- nutrient-sensing signals --- propionate --- short chain fatty acids --- kefir --- autism spectrum disorders --- oral microbiota --- dysbiosis --- co-occurring conditions --- allergy --- abdominal pain --- biomarker discovery --- anorexia --- food restriction --- ClpB --- microbiota --- Enterobacteriaceae --- inulin --- circadian rhythm --- feeding timing --- choline --- trimethylamine --- trimethylamine n-oxide --- 16S rRNA gene profiling --- qPCR --- linear mixed models --- soy protein --- lipid metabolism --- circadian --- chrono-nutrition --- microbiome --- pregnancy --- fetus --- placenta --- newborn --- infancy --- critical illness --- sepsis --- lipid metabolome --- amlodipine --- corticosterone --- ACTH --- gut bacteriome --- ischemia-reperfusion injury --- nutritional status --- supplemented nutrition --- partial hepatectomy --- liver transplantation --- vaginal microbiome --- bacterial communities --- vaginal dysbiosis --- bacterial vaginosis --- risk factors --- hormone replacement therapy --- cardiovascular diseases --- atherosclerosis --- prebiotics --- alanine aminotransferase --- antibiotic --- Optifast --- gut microbiome --- metronidazole --- nonnutritive sweeteners --- sweetening agents

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food waste is becoming an important and growing concern at both local and global levels. According to the Food and Agriculture Organization of the United Nations (FAO), one-third of all food production is wasted globally, and in particular, 1.3 billion tons of food produced for human consumption is wasted per year, representing an economic loss of EUR 800 billion. The main foods wasted are represented by vegetables, fruits, meat, and fish. Considering the high availability and the composition of food waste, there is an increasing interest in their bio-valorization. Moreover, according to the global Sustainable Development Goals (SDGs 12 and 13), an appropriate waste management represents an essential prerequisite for the sustainable development.This reprint collects interesting manuscripts regarding innovative research focused on food waste valorization through fermentation processes for obtaining value-added products such as enzymes, feed additives, biofuels, animal feeds as well as other useful chemicals or products, food-grade pigments, and single-cell protein (SCP), enhancing food security and environmentally sustainable development.

Technology: general issues --- Biotechnology --- industrial food waste --- valorization --- biorefinery --- bioenergy --- biobased materials --- promotion policy --- rice husk --- pyrolysis --- porous biochar --- pore property --- surface composition --- microbial red pigment --- Monascus purpureus --- simultaneous hydrolysis and fermentation --- sustainability --- whey --- RSM --- bioethanol --- yeast fermentation --- sugar beet molasses --- industrial by-product --- scale-up --- agricultural waste --- wastewater --- microbial fuel cell --- techno-economic --- commercialization --- life cycle assessment --- Neurospora intermedia --- bread --- process development --- cheese whey --- Aspergillus awamori --- β-galactosidase --- lactose hydrolysis --- Acetobacter xylinum --- bacterial cellulose --- biosurfactant --- bioemulsifier --- waste frying oil --- Bacillus cereus --- food additives --- cookie --- microalgae --- DHA --- lignocellulosic biomass --- organosolv fractionation --- liquid fraction --- solid pulp --- omega-3 fatty acids --- soap --- olives --- olive oil --- fermentation --- food waste --- fish waste --- citrus peel --- aquafeed --- Saccharomyces cerevisiae --- Lactobacillus reuteri --- whey product --- proteins --- ultrafiltration --- nanofiltration --- keratinocytes scratch assay --- mozzarella cheese manufacturing --- pressing residue --- grape --- apple --- silage --- animal production --- enzyme production --- polyphenols --- Juglans regia L. --- walnut green husk --- agricultural wastes --- soil conditions --- glucans --- pectins --- Aspergillus oryzae --- rice hull --- paper mill wastewater --- bioremediation --- amylase --- solid-state fermentation (SSF) --- goat feeding --- durian peel --- silage additives --- propionate --- methane mitigation --- nitrogen balance --- waste management --- biofuel production --- circular economy --- single cell protein --- value-added product --- food and feed production --- yeast --- probiotics

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food waste is becoming an important and growing concern at both local and global levels. According to the Food and Agriculture Organization of the United Nations (FAO), one-third of all food production is wasted globally, and in particular, 1.3 billion tons of food produced for human consumption is wasted per year, representing an economic loss of EUR 800 billion. The main foods wasted are represented by vegetables, fruits, meat, and fish. Considering the high availability and the composition of food waste, there is an increasing interest in their bio-valorization. Moreover, according to the global Sustainable Development Goals (SDGs 12 and 13), an appropriate waste management represents an essential prerequisite for the sustainable development.This reprint collects interesting manuscripts regarding innovative research focused on food waste valorization through fermentation processes for obtaining value-added products such as enzymes, feed additives, biofuels, animal feeds as well as other useful chemicals or products, food-grade pigments, and single-cell protein (SCP), enhancing food security and environmentally sustainable development.

industrial food waste --- valorization --- biorefinery --- bioenergy --- biobased materials --- promotion policy --- rice husk --- pyrolysis --- porous biochar --- pore property --- surface composition --- microbial red pigment --- Monascus purpureus --- simultaneous hydrolysis and fermentation --- sustainability --- whey --- RSM --- bioethanol --- yeast fermentation --- sugar beet molasses --- industrial by-product --- scale-up --- agricultural waste --- wastewater --- microbial fuel cell --- techno-economic --- commercialization --- life cycle assessment --- Neurospora intermedia --- bread --- process development --- cheese whey --- Aspergillus awamori --- β-galactosidase --- lactose hydrolysis --- Acetobacter xylinum --- bacterial cellulose --- biosurfactant --- bioemulsifier --- waste frying oil --- Bacillus cereus --- food additives --- cookie --- microalgae --- DHA --- lignocellulosic biomass --- organosolv fractionation --- liquid fraction --- solid pulp --- omega-3 fatty acids --- soap --- olives --- olive oil --- fermentation --- food waste --- fish waste --- citrus peel --- aquafeed --- Saccharomyces cerevisiae --- Lactobacillus reuteri --- whey product --- proteins --- ultrafiltration --- nanofiltration --- keratinocytes scratch assay --- mozzarella cheese manufacturing --- pressing residue --- grape --- apple --- silage --- animal production --- enzyme production --- polyphenols --- Juglans regia L. --- walnut green husk --- agricultural wastes --- soil conditions --- glucans --- pectins --- Aspergillus oryzae --- rice hull --- paper mill wastewater --- bioremediation --- amylase --- solid-state fermentation (SSF) --- goat feeding --- durian peel --- silage additives --- propionate --- methane mitigation --- nitrogen balance --- waste management --- biofuel production --- circular economy --- single cell protein --- value-added product --- food and feed production --- yeast --- probiotics