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Fermented foods are consumed all over the world and their consumption shows an increasing trend. They play many roles, from preservation to food security, improved nutrition and social well-being. Different microorganisms are involved in the fermentation process and the diversity of the microbiome is high.Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes hydrolyze polysaccharides, proteins and lipids to nontoxic products with flavors, aromas, and textures that are pleasant and attractive to the human consumer. Fermentation plays different roles in food processing, including the development of a wide diversity of flavors, aromas, and textures in food, lactic acid, alcoholic, acetic acid, alkaline and high salt fermentations for food preservation purposes, biological enrichment of food substrates with vitamins, protein, essential amino acids, and essential fatty acids and detoxification during food fermentation processing.

Technology: general issues --- fermented foods --- nutritional guidelines --- legislation --- national food guides --- Saccharomyces cerevisiae --- biomass --- date extract --- optimization --- response surface methodology --- kinetic models --- antifungal --- bioprotection --- bread --- Lactobacillus plantarum --- phenyllactic acid --- Aspergillus --- Penicillium --- Fusarium --- sauerkraut --- microbiome --- fermentation --- probiotics --- high-throughput sequencing --- nutrition --- health benefits --- microbiology --- health --- fermented foods --- nutritional guidelines --- legislation --- national food guides --- Saccharomyces cerevisiae --- biomass --- date extract --- optimization --- response surface methodology --- kinetic models --- antifungal --- bioprotection --- bread --- Lactobacillus plantarum --- phenyllactic acid --- Aspergillus --- Penicillium --- Fusarium --- sauerkraut --- microbiome --- fermentation --- probiotics --- high-throughput sequencing --- nutrition --- health benefits --- microbiology --- health

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Global concern about climate change caused by the exploitation of fossil fuels is encouraging the use of renewable energies. For instance, the European Union aims to be climate neutral by 2050. Biogas is an interesting renewable energy source due to its high calorific value. Today, biogas is mainly used for the production of electricity and heat by a combined heat and power engine. However, before its valorization, biogas needs to be desulfurized (H2S removal) to avoid corrosion and sulfur oxides emissions during its combustion. Biogas can be upgraded (CO2 removal) and used as vehicle fuel or injected into the natural gas grid. In the last 15 years, significant advances have occurred in the development of biological desulfurization processes. In this book with five chapters, the reader can find some of the latest advances in the biogas desulfurization and an overview of the state-of-the-art research. Three of them are research studies and two are reviews concerning the current state of biogas desulfurization technologies, economic analysis of alternatives, and the microbial ecology in biofiltration units. Biogas desulfurization is considered to be essential by many stakeholders (biogas producers, suppliers of biogas upgrading devices, gas traders, researchers, etc.) all around the world.

biotrickling filters --- in-situ biogas desulphurisation --- response surface methodology --- microbial ecology --- anoxic biotrickling filter --- desulfurization --- molecular techniques --- open-pore polyurethane foam --- anaerobic digestion --- autotrophic denitrification --- anoxic biofiltration --- Teflon --- biotrickling filter --- biogas --- desulphurisation --- H2S --- post-biogas desulphurisation --- hydrogen sulfide elimination --- removal process --- Ottengraf’s model --- packing material --- hydrogen sulfide --- open polyurethane foam --- sulfur-oxidizing bacteria --- anoxic --- PVC --- biofiltration --- PET

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Fermented foods are consumed all over the world and their consumption shows an increasing trend. They play many roles, from preservation to food security, improved nutrition and social well-being. Different microorganisms are involved in the fermentation process and the diversity of the microbiome is high.Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes hydrolyze polysaccharides, proteins and lipids to nontoxic products with flavors, aromas, and textures that are pleasant and attractive to the human consumer. Fermentation plays different roles in food processing, including the development of a wide diversity of flavors, aromas, and textures in food, lactic acid, alcoholic, acetic acid, alkaline and high salt fermentations for food preservation purposes, biological enrichment of food substrates with vitamins, protein, essential amino acids, and essential fatty acids and detoxification during food fermentation processing.

Technology: general issues --- fermented foods --- nutritional guidelines --- legislation --- national food guides --- Saccharomyces cerevisiae --- biomass --- date extract --- optimization --- response surface methodology --- kinetic models --- antifungal --- bioprotection --- bread --- Lactobacillus plantarum --- phenyllactic acid --- Aspergillus --- Penicillium --- Fusarium --- sauerkraut --- microbiome --- fermentation --- probiotics --- high-throughput sequencing --- nutrition --- health benefits --- microbiology --- health

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Thin films are important in many of the technologies used every day, impacting major markets for energy, medicine, and coatings. Scientists and engineers have been producing thin films on a wide range of surfaces for many decades but now have begun to explore giving these films new and controlled structures at the nanometer scale. These efforts are part of the new horizons opened by the field of nanoscience and impart novel structures and properties to these thin films. This book covers some of the methods for making these nanostructured thin films and their applications in areas impacting on health and energy usage.

electrospinning --- poly(ethylene oxide) --- nanofiber diameter --- molecular weight --- concentration --- plasmonics --- localized surface plasmon resonance (LSPR) --- biosensing --- thin film --- gold nanostructures --- lithography --- nanohole array --- nanofabrication --- diphosphate-diarsenate --- crystal structure --- electrical properties --- transport pathways simulation --- metal–organic framework --- fabrication --- patterning --- tri-sodium citrate --- ZnO rod arrays --- response surface methodology --- expanded graphite --- flexible --- polydimethylsiloxane --- stretchable --- thin films --- n/a --- metal-organic framework

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The triple-R model (reduce, reuse, and recycle) is the essential concept of the circular economy. Due to population growth, the recovery of added-value products from wastes has become a challenge. Wastewaters of different origin (urban, industrial, mining, textile, distillery, and microbial culture, among others) are rich in energy, water, and nutrient sources that can be recovered and reused within a circular economy framework. Recently, wastewater treatment plants have been converted into biofactories, since they can convert waste into new products (water, nutrients, fertilizers, biomethane, electricity, heat, etc.) with a minimal environmental impact. In this context, adsorption and ion-exchange, as well as the integration of both processes, have been proposed as promising technologies for the treatment of wastewaters for resource recovery. Therefore, the aim of this Special Issue, entitled “Wastewater Treatment by Adsorption and/or Ion-Exchange Processes for Resource Recovery”, is to promote these two processes as innovative and environmentally friendly alternatives for the recovery of secondary raw materials from by-products or waste streams. These processes could improve the environmental, economic, and social impacts of the currently used wastewater treatment techniques.

clay --- dye --- adsorption --- isotherm --- kinetics --- hydroxyapatite --- calcium carbonate --- coating --- heavy metal sorption --- groundwater remediation --- adsorption technology --- ultra-sonication --- phosphate removal --- granular ferric hydroxide --- micro-sized adsorbents --- organic acid --- circular economy --- optimization process --- bio-economy --- response surface methodology --- corn stream --- surface-active compounds --- eco-adsorbents --- green membranes --- resource recovery --- hybrid biosorbent --- desorption --- thermodynamic --- nanofiltration --- n/a