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The purpose of this Special Issue “Cow’s Milk and Allergy” is to provide an overview of the association of cow’s milk with allergy. This topic has two quite different faces. On the one hand, we are all aware of the importance of cow’s milk allergy in early life. What is less known is that the consumption of raw, unprocessed milk is associated with a lower incidence of asthma and rhinitis. This Special Issue takes a closer look at all of these aspects of cow’s milk and allergy and focus on the following questions:

animal models --- milk allergen --- allergenicity --- camel milk --- immune regulation --- epigenetics --- human breast milk --- milk processing --- CAP-FEIA (Fluorescence Enzyme Immunoassay) --- immune system --- raw milk --- multiplex dot test --- Middle-East --- alkaline phosphatase --- cow’s milk allergy --- polygenic risk score --- tolerance --- hydrolysate --- CML --- infant formula --- miRNA-150 --- milk --- allergy --- casein --- asthma --- partial hydrolysate --- Immunoglubuline E --- molecular diagnosis --- allergic march --- delayed-type hypersensitivity --- allergenicity modulation --- prebiotics --- processing --- sRAGE --- histone acetylation --- dietary intervention --- probiotics --- cow’s milk --- Cow’s milk allergy (CMA) --- cow’s milk protein allergy --- farming effect --- protection --- anaphylaxis --- aggregation --- IgE binding --- natural history --- epidemiology --- prevalence --- infant allergy --- basophil activation test (BAT) --- ?-lactoglobulin --- step-down --- sensitization pattern --- extracellular vesicles --- cell-mediated reactions --- proteomics --- prevention of cow’s milk allergy --- therapy --- raw cow’s milk --- baked milk --- immune cells --- food allergy --- gut microbiota --- allergic diseases --- glycation --- bioactive peptides --- infant feeding --- cow’s milk allergens --- treatment of cow’s milk allergy --- formula --- genome-wide association --- diagnosis of cow’s milk allergy

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The use of ion-exchange membranes (IEMs) has accelerated over the past two decades in a wide variety of industrial processes (electrodialysis, electro-electrodialysis, electrolysis, dialysis, etc.) for applications related to chemical, pharmaceutical and food industries, energy production, water treatments, etc. Organic and mineral fouling (or scaling) phenomena are two major factors limiting the efficiencies of IEMs processes and performances (reduction of the IEMs selectivity and stability, increase of their electrical resistance, deduction of the energy efficiency of the process, etc.) leading to significant economic losses. The current washing, cleaning and sterilization processes (anti-fouling treatments) make it possible to recover some of the IEMs performances, but frequently induce degradation on the membrane material. Another essential point in the fouling studies is the choice of the best and appropriate analysis and diagnostic technique to evaluate this or that magnitude, or observe this or that object on the surface or in the mass of the membrane. This book is focused on recent advancements in techniques for diagnosing and characterizing the fouling effects on membranes, in mechanisms governing this complex phenomenon, and in the various innovative and economically viable solutions for reducing fouling.

Technology: general issues --- ion-exchange membrane --- tartaric stabilization of wine --- enzymatic cleaning --- organic fouling --- reactive electrochemical membrane --- porous electrode --- anodic oxidation --- hydroxyl radicals --- fouling --- surface modification --- electroconvection --- voltammetry --- chronopotentiometry --- impedance spectroscopy --- electrodialysis --- deaerator --- herring milt hydrolysate --- deodorization --- off-flavors --- trimethylamine --- water dissociation --- polyaniline --- mineral scaling --- electrochemical acidification --- casein --- concentration polarization --- Reynolds number --- mode of current --- flow flush --- electrochemical impedance spectroscopy --- anion-exchange membrane --- wine --- anthocyanins --- biofouling --- food industry --- foulant identification --- fouling mechanisms --- transport --- mechanical and electrochemical properties --- modelling and experiment --- cleaning --- ion-exchange membrane --- tartaric stabilization of wine --- enzymatic cleaning --- organic fouling --- reactive electrochemical membrane --- porous electrode --- anodic oxidation --- hydroxyl radicals --- fouling --- surface modification --- electroconvection --- voltammetry --- chronopotentiometry --- impedance spectroscopy --- electrodialysis --- deaerator --- herring milt hydrolysate --- deodorization --- off-flavors --- trimethylamine --- water dissociation --- polyaniline --- mineral scaling --- electrochemical acidification --- casein --- concentration polarization --- Reynolds number --- mode of current --- flow flush --- electrochemical impedance spectroscopy --- anion-exchange membrane --- wine --- anthocyanins --- biofouling --- food industry --- foulant identification --- fouling mechanisms --- transport --- mechanical and electrochemical properties --- modelling and experiment --- cleaning

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The use of ion-exchange membranes (IEMs) has accelerated over the past two decades in a wide variety of industrial processes (electrodialysis, electro-electrodialysis, electrolysis, dialysis, etc.) for applications related to chemical, pharmaceutical and food industries, energy production, water treatments, etc. Organic and mineral fouling (or scaling) phenomena are two major factors limiting the efficiencies of IEMs processes and performances (reduction of the IEMs selectivity and stability, increase of their electrical resistance, deduction of the energy efficiency of the process, etc.) leading to significant economic losses. The current washing, cleaning and sterilization processes (anti-fouling treatments) make it possible to recover some of the IEMs performances, but frequently induce degradation on the membrane material. Another essential point in the fouling studies is the choice of the best and appropriate analysis and diagnostic technique to evaluate this or that magnitude, or observe this or that object on the surface or in the mass of the membrane. This book is focused on recent advancements in techniques for diagnosing and characterizing the fouling effects on membranes, in mechanisms governing this complex phenomenon, and in the various innovative and economically viable solutions for reducing fouling.

Technology: general issues --- ion-exchange membrane --- tartaric stabilization of wine --- enzymatic cleaning --- organic fouling --- reactive electrochemical membrane --- porous electrode --- anodic oxidation --- hydroxyl radicals --- fouling --- surface modification --- electroconvection --- voltammetry --- chronopotentiometry --- impedance spectroscopy --- electrodialysis --- deaerator --- herring milt hydrolysate --- deodorization --- off-flavors --- trimethylamine --- water dissociation --- polyaniline --- mineral scaling --- electrochemical acidification --- casein --- concentration polarization --- Reynolds number --- mode of current --- flow flush --- electrochemical impedance spectroscopy --- anion-exchange membrane --- wine --- anthocyanins --- biofouling --- food industry --- foulant identification --- fouling mechanisms --- transport --- mechanical and electrochemical properties --- modelling and experiment --- cleaning --- n/a

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During cell metabolism, oxygen is partially reduced to reactive oxygen species (ROS) that play a physiological role in cellular processes. However, an imbalance between the production of ROS and the ability of defenses to detoxify the organism provokes oxidative stress. Oxidative stress and its subsequent damages to vital cellular components have been associated with numerous severe chronic disorders. In addition, oxidation reactions are responsible for food deterioration during processing and storage. Peptides from animal and vegetal food sources have attracted attention due to the large evidence of their in vitro antioxidant properties. In addition to their potential as safer alternatives to synthetic antioxidants used to prevent oxidative reactions in foods, antioxidant peptides can also act by reducing the risk of numerous oxidative stress-associated diseases. Furthermore, peptides can act synergistically with nonpeptide antioxidants, enhancing their protective effect. This Special Issue of the Foods journal includes outstanding papers illustrating examples of the most recent advances on antioxidant peptides from both vegetal and animal sources. The existing data on their bioactivities demonstrated by in silico, in vitro, and animal models are included as well as the mechanisms of action of identified antioxidant peptides.

food peptides --- reactive oxygen species --- antioxidant enzymes --- whey protein hydrolysate --- hydrolysis condition --- food antioxidant --- ORAC --- cellular ROS --- HepG2 --- peptides --- egg white --- egg yolk --- antioxidant peptides --- sarcopenia --- whey protein --- muscle --- C2C12 --- aged animals --- older adult --- exercise --- bioactive peptides --- animal protein --- multifunctionality --- antioxidant activity --- in silico --- cell models --- fruit residues --- antioxidant --- extraction --- albumin --- albumin peptide --- antioxidant peptide --- bioactive peptide --- mung bean --- mung bean albumin --- peptide sequencing --- Vigna radiata --- n/a

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The main aim of this Special Issue is to provide an overview of recent advances in the processing, characterization, structure–activity links, and applications of natural bioactive molecules from a wide range of sources. The incorporation of these bioactive compounds in innovative functional matrices is also a matter of interest.

Technology: general issues --- anti-hypertension --- bioactivity --- Gaba --- Gaba-rich product --- health benefit --- Nibea japonica --- marine collagen peptides --- proliferation --- wound healing --- processing by-products --- Meretrix meretrix oligopeptides --- cyclophosphamide --- immunomodulatory --- immune-deficient mice --- Cytisus scoparius --- Pleurotus ostreatus --- Brassica rapa --- Quercus robur --- sun creams --- thermal spring waters --- fermentation --- fermented foods --- whole grains --- health benefits --- phenolic compounds --- antioxidant activity --- bee products --- bioactive molecules --- cosmetics --- emulsion --- functional matrices --- honey --- hydration --- organoleptic properties --- transepidermal water loss --- bioactive peptides --- in vitro gastrointestinal digestion --- fish byproduct hydrolysate --- cholecystokinin --- glucagon-like peptide 1 --- DPP-IV inhibitory peptides --- Taxus baccata L. red arils --- polymethylene-interrupted fatty acids --- α-linolenic acid --- nutritional value --- amino acids --- elements