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The analysis of food and food by-products is a particularly important topic dealing with the development and application of various analytical procedures and methods determining the properties and safety of food and food constituents. It is an important tool not only for defining food quality but also for supporting the investigation of new food products and technologies. The continuous development of methodology and access to modern research equipment enable detailed research on the composition, structure, physicochemical properties, thermal characteristics, and stability of food products and, recently, also byproducts of the food industry, which are potentially a source of bioactive compounds and currently present little commercial value and are mostly disposed of as an industrial waste. It is imperative to identify the properties and potential applications of food by-products, which would fit in with current trends in circular ecology. Taking the aforementioned reasons into account, it is important to present procedures and instrumental analytical techniques and methods commonly used to analyze food and food processing byproducts and to discuss their application in food research to detect and characterize specific food components of significance to food science and technology, such as lipids, proteins, and carbohydrates.

Research & information: general --- Biology, life sciences --- lycopene --- optical system --- colorimeter --- spectroscopy --- images --- HPLC --- fruit gel --- aeration --- drying --- sorption isotherms --- glass transition --- maltodextrin --- raw meat cat diet --- essential fatty acids --- fatty acids profile --- fatty acids distribution --- oxidative stability --- traditional sausages --- chemical composition --- near infrared reflectance (NIR) spectroscopy --- calibration --- validation --- Yarrowia lipolytica --- microbial lipids --- phosphorus limitation --- nitrogen limitation --- cider --- dry hopping --- gas chromatography --- mass spectrometry --- solid phase microextraction --- volatiles --- clove buds --- juniper berries --- lemon peels --- fatty acid composition --- GC–MS --- GC–TOF–MS --- cream --- fermentation --- glass transition temperature --- freeze-dried strawberries --- milk and dark chocolate --- MDSC --- berry fruit by-products --- alternative extraction methods --- waste management --- green extraction --- PEF-assisted extraction --- ultrasound-assisted extraction --- edible functional oils --- food identity --- phytochemicals’ profile --- gas- and liquid chromatography --- chemometrics --- metabolomics --- gamma-decalactone --- separation --- solvent extraction --- hydrodistillation --- adsorption --- Amberlite XAD-4 --- amaranth oil --- quinoa oil --- DSC --- Rancimat --- pork loin --- sous vide --- physicochemical properties --- microbiological quality --- sensory quality --- n/a --- GC-MS --- GC-TOF-MS --- phytochemicals' profile

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The analysis of food and food by-products is a particularly important topic dealing with the development and application of various analytical procedures and methods determining the properties and safety of food and food constituents. It is an important tool not only for defining food quality but also for supporting the investigation of new food products and technologies. The continuous development of methodology and access to modern research equipment enable detailed research on the composition, structure, physicochemical properties, thermal characteristics, and stability of food products and, recently, also byproducts of the food industry, which are potentially a source of bioactive compounds and currently present little commercial value and are mostly disposed of as an industrial waste. It is imperative to identify the properties and potential applications of food by-products, which would fit in with current trends in circular ecology. Taking the aforementioned reasons into account, it is important to present procedures and instrumental analytical techniques and methods commonly used to analyze food and food processing byproducts and to discuss their application in food research to detect and characterize specific food components of significance to food science and technology, such as lipids, proteins, and carbohydrates.

lycopene --- optical system --- colorimeter --- spectroscopy --- images --- HPLC --- fruit gel --- aeration --- drying --- sorption isotherms --- glass transition --- maltodextrin --- raw meat cat diet --- essential fatty acids --- fatty acids profile --- fatty acids distribution --- oxidative stability --- traditional sausages --- chemical composition --- near infrared reflectance (NIR) spectroscopy --- calibration --- validation --- Yarrowia lipolytica --- microbial lipids --- phosphorus limitation --- nitrogen limitation --- cider --- dry hopping --- gas chromatography --- mass spectrometry --- solid phase microextraction --- volatiles --- clove buds --- juniper berries --- lemon peels --- fatty acid composition --- GC–MS --- GC–TOF–MS --- cream --- fermentation --- glass transition temperature --- freeze-dried strawberries --- milk and dark chocolate --- MDSC --- berry fruit by-products --- alternative extraction methods --- waste management --- green extraction --- PEF-assisted extraction --- ultrasound-assisted extraction --- edible functional oils --- food identity --- phytochemicals’ profile --- gas- and liquid chromatography --- chemometrics --- metabolomics --- gamma-decalactone --- separation --- solvent extraction --- hydrodistillation --- adsorption --- Amberlite XAD-4 --- amaranth oil --- quinoa oil --- DSC --- Rancimat --- pork loin --- sous vide --- physicochemical properties --- microbiological quality --- sensory quality --- n/a --- GC-MS --- GC-TOF-MS --- phytochemicals' profile

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Biosensor technologies have received a great amount of interest in recent decades, and this has especially been the case in recent years due to the health alert caused by the COVID-19 pandemic. The sensor platform market has grown in recent decades, and the COVID-19 outbreak has led to an increase in the demand for home diagnostics and point-of-care systems. With the evolution of biosensor technology towards portable platforms with a lower cost on-site analysis and a rapid selective and sensitive response, a larger market has opened up for this technology. The evolution of biosensor systems has the opportunity to change classic analysis towards real-time and in situ detection systems, with platforms such as point-of-care and wearables as well as implantable sensors to decentralize chemical and biological analysis, thus reducing industrial and medical costs. This book is dedicated to all the research related to biosensor technologies. Reviews, perspective articles, and research articles in different biosensing areas such as wearable sensors, point-of-care platforms, and pathogen detection for biomedical applications as well as environmental monitoring will introduce the reader to these relevant topics. This book is aimed at scientists and professionals working in the field of biosensors and also provides essential knowledge for students who want to enter the field.

Research & information: general --- Chemistry --- Analytical chemistry --- biosensors --- interdigitated electrodes --- impedance spectroscopy --- blood analysis --- whole-cell biosensor --- yeast surface display --- cholesterol oxidase --- glucose dehydrogenase --- electrochemical detection --- fiber optic sensor --- vital signs --- biosensor --- human body --- body temperature --- heart rate --- respiratory rate --- blood pressure --- torso scanning --- antennas --- processing algorithms --- electromagnetic imaging --- polymerase chain reaction --- COVID-19 --- electrochemical --- digital PCR --- point-of-care --- electroanalysis --- indigo dyes --- fast identification --- fingerprints --- differential pulse voltammetry --- cystatin C --- molecularly imprinted polymer --- electrochemical biosensor --- polypyrene --- multiwall carbon nanotubes --- acute kidney injury --- biomonitoring --- personalized healthcare --- sweat --- rolling circle amplification --- environmental monitoring --- heavy metals --- organic molecules --- microorganisms --- biorecognition --- diagnosis --- pathogens --- aptamers --- antibodies --- peptides --- enzymes --- DNAzymes --- peptide nucleic acids --- blood glucose monitoring --- diabetes --- non-invasive sensor --- PDMS --- vascular phantom --- glucometer --- RF sensor --- CD4+ T helper cells --- microfluidic chip --- microbeads --- wide-field optical system --- ImageJ --- graphene --- reduced graphene oxide --- electrochemistry --- electrochemical impedance spectroscopy --- DNA biosensor --- diazonium chemistry --- screen-printed electrodes --- DNA hybridization --- VOCs --- environmental --- packaging --- diagnostic --- pollution --- colorectal cancer --- KRAS --- lateral flow assay --- dipstick --- gold nanoparticles --- diagnostics --- multiplex --- point-of-care diagnostics --- REASSURED

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Biosensor technologies have received a great amount of interest in recent decades, and this has especially been the case in recent years due to the health alert caused by the COVID-19 pandemic. The sensor platform market has grown in recent decades, and the COVID-19 outbreak has led to an increase in the demand for home diagnostics and point-of-care systems. With the evolution of biosensor technology towards portable platforms with a lower cost on-site analysis and a rapid selective and sensitive response, a larger market has opened up for this technology. The evolution of biosensor systems has the opportunity to change classic analysis towards real-time and in situ detection systems, with platforms such as point-of-care and wearables as well as implantable sensors to decentralize chemical and biological analysis, thus reducing industrial and medical costs. This book is dedicated to all the research related to biosensor technologies. Reviews, perspective articles, and research articles in different biosensing areas such as wearable sensors, point-of-care platforms, and pathogen detection for biomedical applications as well as environmental monitoring will introduce the reader to these relevant topics. This book is aimed at scientists and professionals working in the field of biosensors and also provides essential knowledge for students who want to enter the field.

Research & information: general --- Chemistry --- Analytical chemistry --- biosensors --- interdigitated electrodes --- impedance spectroscopy --- blood analysis --- whole-cell biosensor --- yeast surface display --- cholesterol oxidase --- glucose dehydrogenase --- electrochemical detection --- fiber optic sensor --- vital signs --- biosensor --- human body --- body temperature --- heart rate --- respiratory rate --- blood pressure --- torso scanning --- antennas --- processing algorithms --- electromagnetic imaging --- polymerase chain reaction --- COVID-19 --- electrochemical --- digital PCR --- point-of-care --- electroanalysis --- indigo dyes --- fast identification --- fingerprints --- differential pulse voltammetry --- cystatin C --- molecularly imprinted polymer --- electrochemical biosensor --- polypyrene --- multiwall carbon nanotubes --- acute kidney injury --- biomonitoring --- personalized healthcare --- sweat --- rolling circle amplification --- environmental monitoring --- heavy metals --- organic molecules --- microorganisms --- biorecognition --- diagnosis --- pathogens --- aptamers --- antibodies --- peptides --- enzymes --- DNAzymes --- peptide nucleic acids --- blood glucose monitoring --- diabetes --- non-invasive sensor --- PDMS --- vascular phantom --- glucometer --- RF sensor --- CD4+ T helper cells --- microfluidic chip --- microbeads --- wide-field optical system --- ImageJ --- graphene --- reduced graphene oxide --- electrochemistry --- electrochemical impedance spectroscopy --- DNA biosensor --- diazonium chemistry --- screen-printed electrodes --- DNA hybridization --- VOCs --- environmental --- packaging --- diagnostic --- pollution --- colorectal cancer --- KRAS --- lateral flow assay --- dipstick --- gold nanoparticles --- diagnostics --- multiplex --- point-of-care diagnostics --- REASSURED

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The dental curriculum is like a living organism—it has developed through time, manifesting regional, cultural, and scientific heritage, and reflecting modern trends. The undergraduate dental curriculum is periodically rebuilt to ensure the harmonization of higher education systems between countries, especially in Europe. Structure, content, learning, and assessment in undergraduate and postgraduate dental education and auxiliary dental personnel training are shaped based on professional consensus. Constant updates on recent technological innovations and evidence-based best practice are necessary.In modern times, ethical issues are raised more than ever. Can we teach our students how to be dedicated health professionals and manage a successful practice at the same time? Does the commercialization of our profession also affect the dental curriculum today?The COVID-19 pandemic has imposed new challenges, moving us from lecture rooms and clinics to an online environment.This Special Issue is dedicated to developing the understanding of dental education.

educational climate --- dental students --- DREEM scale --- dental education --- dentistry --- dental hygienists --- job satisfaction --- work assignments --- workplace environment --- Japan --- healthy lifestyle --- surveys and questionnaires --- health behavior --- health promotion --- school health services --- dental record --- record keeping --- documentation --- forensic odontology --- Croatia --- medication-related osteonecrosis of the jaw --- fracture --- mandible --- osteonecrosis --- bisphosphonates --- undergraduate dental education --- postgraduate dental education --- continuing education --- professionalism in dentistry --- online education --- digital media --- social media --- perceived risks --- dental hygiene --- oral pathology --- exam soft --- item analysis --- mentoring --- non-technical skills training --- motor skills --- learning theories --- self-consciousness --- working memory --- visual acuity --- miniaturized Snellen optotype --- Galilean and Keplerian telescope optical system in dentistry --- clinical skills teaching --- teaching methodology --- local anesthesia --- clinical education --- early clinical experience --- motivation --- stress perceptions --- self-determination theory --- self-efficacy --- social learning theory --- Dietary Guidelines for Americans (DGA) --- diet --- dental student --- education --- dental hygiene education --- educational technology --- classification consistency --- oral lesion --- biomedical sciences --- vertical integration --- curriculum reform --- interprofessional learning --- virdentopsy --- virtual dental autopsy --- autopsy imaging --- human identification --- dental autopsy --- humanitarian forensic odontology --- dental caries --- diagnosis --- online learning --- COVID-19 --- composite restoration --- conservative dentistry --- operative dentistry --- undergraduate dental student --- dentin bonding --- virtual reality --- haptics --- simulation --- Simodont --- dental care --- oncology --- chemotherapy --- radiotherapy --- osteoradionecrosis --- specialty training --- student survey --- knowledge-based governance --- curriculum --- dental --- graduate --- dental continuing --- teacher training