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Monoclonal antibodies (mAbs) are among the most specialised molecules for the recognition and capture of specific analytes. Hundreds of thousands of mAbs have been generated for a large number of different antigens with increasing affinity and specificity and are available for the most diverse purposes. Many of them have been validated as irreplaceable agents for diagnosis and therapy or as unique reagents for research. Others have been developed using emerging technologies that avoid the need for animal immunisation. This short book strives to gather the perspective view of the various contributing authors and to survey the new strategic assets adopted to generate novel monoclonal antibodies or surrogates, such as Fab, Fab2, ScFv and nanobodies, which have an increasing impact in biomedicine as therapeutic or diagnostic assets in various diseases.

PRAME --- mAb --- bio-layer interferometry --- epitope identification --- monoclonal antibody --- free radical --- protein aggregation --- oxidation --- excipient --- foot-and-mouth disease virus --- type O --- type A --- phage display --- antibody --- competitive ELISA --- atherosclerosis --- nano-emulsion --- magnetic resonance imaging --- stealth --- human antibody --- C. auris --- candidiasis --- multidrug resistance --- monoclonal antibodies --- universal antibodies --- cell wall --- passive immunization --- cell-based panning --- semi-automated cell panning --- FGFR3-specific antibody

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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

Choose an application

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

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