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The volumes in this series include contemporary techniques significant to a particular branch of neuroscience. They are an invaluable aid to the student as well as the experienced researcher not only in developing protocols in neuroscience but in disciplines where research is becoming closely related to neuroscience. Each volume of Methods in Neurosciences contains an index, and each chapter includes references. Dr. Conn became Editor-in-Chief of the series beginning with Volume 15, so each subsequent volume could be guest-edited by an expert in that specific field. This further strengt

Peptidase. --- Neuropeptides. --- Nerve tissue proteins --- Neurotransmitters --- Peptides --- Brain peptides --- Proteolytic enzymes --- Transpeptidation

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Proteolytic enzymes. --- Peptide Hydrolases --- Esteroproteases --- Peptidases --- Proteases --- Proteinases --- Proteolytic Enzymes --- Gene Products, pol --- Peptide hydrolases --- Hydrolases --- Peptidase --- Peptide Hydrolase --- Protease --- Proteinase --- Proteolytic Enzyme --- Enzyme, Proteolytic --- Hydrolase, Peptide

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Peptide Hydrolases. --- Proteins --- Metabolism --- -Proteolytic enzymes --- -Peptide hydrolases --- Proteases --- Hydrolases --- Anabolism --- Catabolism --- Metabolism, Primary --- Primary metabolism --- Biochemistry --- Physiology --- Esteroproteases --- Peptidases --- Proteinases --- Proteolytic Enzymes --- Gene Products, pol --- metabolism. --- Regulation --- -Congresses --- Congresses --- Proteolytic enzymes --- PEPTIDE HYDROLASES --- PROTEINS --- Congresses. --- metabolism --- -metabolism. --- Peptide hydrolases --- Peptide Hydrolases --- Regulation&delete& --- Peptidase --- Peptide Hydrolase --- Protease --- Proteinase --- Proteolytic Enzyme --- Enzyme, Proteolytic --- Hydrolase, Peptide

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The papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the appropriate selection of solvents and extraction processes; and the interactions between extracted fractions and supplementary foods. The papers evaluate a wide variety of foodstuffs and provide results regarding the extension their shelf-lives and activities as functional foods.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- by-product --- rheological properties --- optimization --- melting profile --- antioxidant activity --- mayonnaise --- olive mill wastewater --- oxidative stability --- phenolic extract --- pork --- fatty acid --- amino acid --- mineral --- meat --- sustainability --- spent biomass --- prebiotic potential --- enzymatic digestion --- biorefinery --- circular economy --- by-products --- ovine scotta --- bioactive peptides --- bromelain --- pancreatin --- dipeptidyl peptidase IV inhibition --- ovine second whey cheese --- enzymatic hydrolysis --- wasted bread --- bioprocessing --- lactic acid bacteria --- soil amendment --- byproducts --- vegetable oil industry --- phenolics --- flavonoids --- photochemiluminescence --- cold-pressed oil by-product --- gum --- thixotropic behavior --- low-fat vegan mayonnaise --- thickeners --- gelling agents --- tomato pomace --- lycopene --- β-carotene --- extraction --- food by-products --- deep eutectic solvents --- non-thermal drying --- stilbene --- vine shoots --- viticulture waste --- trans-resveratrol --- ε-viniferin --- Italian varieties --- no-waste --- omega-3 --- smart sensors --- reuse --- fish oil industry --- recovery --- chemometrics --- lipid profile --- aquafaba --- cold-pressed oils --- confocal laser scanning microscopy --- egg replacement --- physicochemical properties --- radical scavenging activity --- vegan mayonnaise --- Amberlite resin --- hazelnut skin --- polyphenols --- Pinot noir pomace --- solid–liquid extraction --- valorization --- fatty acids --- derivatization --- cranberry pomace --- dietary fiber --- technological properties --- kiwi byproducts --- probiotic --- prebiotic --- Lactobacillus casei --- ingredients --- functional foods --- microbial spoilage --- lipidic oxidation --- antioxidant --- predictive microbiology --- food preservation --- food safety --- sustainable strategy --- by-product reuse --- kinetic parameters --- Olea europaea --- waste reuse --- inulin --- high polymerization degree --- functional pasta --- glycemic index --- prebiotics growth --- n/a --- solid-liquid extraction