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Trypsin inhibitors --- Cucurbita pepo --- Cucurbita --- Squashes --- Antagonists, Trypsin --- Antitrypsin --- Inhibitors, Trypsin --- Trypsin --- Trypsin antagonists --- Enzyme inhibitors --- Antagonists

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This book offers a comprehensive overview of alpha-1 antitrypsin deficiency, an inherited condition that leads to lung disease in adults and liver disease in adults and children. While it is a rare condition, the mechanisms underlying its clinical manifestations have been largely clarified. Specific treatment, however, is available only for the lung disease that arises from the condition, thus necessitating continued research into new and alternative therapeutic solutions. The book discusses the biology of alpha-1 antitrypsin, protein misfolding and polymerization, and diagnosis and treatment of alpha-1 antitrypsin deficiency and its associated diseases.  It concludes with a discussion of  alpha-1 antitrypsin therapy in diseases not associated with alpha-1 antitrypsin deficiency, and the role of healthcare organizations in the rare disease space. Written for pulmonary clinicians and scientists, Alpha-1 Antitrypsin: Role in Health and Disease is a valuable resource that sheds light on this rare disease. .

Respiratory System Diseases --- Medicine --- Health & Biological Sciences --- Alpha 1-antitrypsin deficiency. --- Alpha 1-antitrypsin. --- Alpha globulins --- Serpins --- Trypsin inhibitors --- Genetic disorders --- Lungs --- Metabolism --- Diseases --- Disorders --- Pneumology. --- Pneumology/Respiratory System. --- Respiratory organs—Diseases.

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Cancer remains one of the main causes of morbidity and mortality worldwide. Although many pharmacological and clinical advances have been made, there is a constant need for new molecules to improve the overall options for treatment. Natural compounds from animal, microbial, vegetal, or fungal origin represent countless sources of new compounds that can be used as anticancer drugs, provided their activity, bioavailability, and toxicity are adequate. This book aims to compile both original articles and reviews that cover the most recent advances in the use of natural compounds for cancer treatment, and provide new objectives and advice for future research in the field of biological activity of natural compounds.

microbiota --- treatment --- n/a --- sulforaphane --- synergy --- epigenetic --- natural compound --- xenohormesis --- anticancer --- miR-663 --- tyrosine kinase inhibitors --- acetylation --- epidemiology --- double-blinded --- inflammation --- bladder cancer --- polypharmacology --- animal model --- synbiotics --- resveratrol --- royal jelly --- 5-aza-2’-deoxycytine --- saponins --- phenolics --- cardiovascular disease --- antioxidant --- colorectal cancer --- trypsin inhibitors --- seeds --- green tea --- Gac --- randomized clinical trial --- melanoma --- adverse events --- extraction --- microbiome --- Momordica cochinchinensis --- freeze dried extract --- renal cell carcinoma --- methylation --- cancer --- probiotics --- 5-aza-2'-deoxycytine

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Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.

Research & information: general --- Biology, life sciences --- Food & society --- agro-industrial by-product --- fortified pasta --- dietary fiber --- phenolic compounds --- starch digestibility --- prebiotics --- trypsin inhibitors --- inositol phosphates --- phenols --- legumes --- functional foods --- gluten-free --- durum wheat --- precision harvest --- pasta quality --- pasta short chain --- pasta --- glycaemic index --- high amylose --- resistant starch --- gluten-free bread --- hydration --- hydroxypropyl methylcellulose --- xanthan gum --- psyllium --- sucrose replacement --- cake --- dietary fibre --- clean label --- texture profile --- sensory quality --- obesity --- celiac disease --- bread fortification --- grape pomace --- agro-industrial by-products --- antioxidant activity --- sensory analysis --- dumpling --- gnocchi --- gluten free pasta --- fiber content --- cooking behavior --- color --- texture --- liking predictors --- consumer acceptability --- gluten analysis --- ELISA --- sandwich method --- R5 antibody --- G12 antibody

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The Special Issue of Separations, “Development of Alternative Green Sample Preparation Techniques”, provides an overview on recent trends in green sample preparation. This Special Issue of Separations collates 11 impressive contributions that describe the state-of-the-art in the development of green extraction technologies, from green materials for microextraction to the development of new sampling devices geometries for enhanced extraction efficiency and analysis throughput.

Gac --- seeds --- Momordica cochinchinensis --- extraction --- trypsin inhibitors --- optimisation --- freeze drying --- response surface methodology --- metal-organic frameworks --- analytical chemistry --- sorbent materials --- stationary phases --- sensors --- sample preparation --- green considerations --- biosorbents --- microextraction --- organic compounds --- green extraction phases --- TF-SPME --- thermal desorption --- environmental analysis --- flavor and fragrance --- onsite sampling --- in vivo analysis --- ultra-trace analysis --- bar adsorptive microextraction --- floating sampling technology --- high-performance liquid chromatography --- polar UV filters --- real matrices --- foodomics --- Brazilian yeast --- craft beer --- sensomics --- automation --- sample handling --- chemical warfare agent --- SPE --- LLE --- non-invasive sampling --- wearable devices --- extractive patches --- skin sampling --- passive sampling --- green sampling technologies --- microextraction techniques --- body fluids --- bioactive compounds --- clinical and forensic analysis --- metal extraction --- liquid–liquid extraction --- solid-phase extraction --- solid-phase microextraction --- green extraction methods --- SPME --- green chemistry --- air sampling --- complex matrices --- mass spectrometry --- n/a --- liquid-liquid extraction