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Maxi calcium-activated potassium channels (BK) are an amazing category of ion channels which are found in cellular plasma membranes as well as in membranes of intracellular organelles. The function of these channels is to repolarize any excited membrane by passing a potassium outward current, in response to depolarization and/or increase in local calcium levels. Thus, voltage and calcium ions are involved in gating the channel under physiological conditions. This dual activation makes them perfect sensors for many cellular events that require integration between intracellular calcium levels and electrical signals. A plethora of physiological and pathophysiological functions, such as membrane hyperpolarization, modulation of synaptic transmission, hormone secretion or mental deficiencies, vaso-regulation, epilepsies, heart diseases, myotonic dystrophies, hypertension etc, in almost all cells and tissues were reported for these channels. BK channels are main targets for important ligands like alcohol and gaseous neurotransmitters, such as NO, CO or H2S, to name a few. In the last years, the molecular entities and mechanisms involved in modulation of BK channels have gained tremendous attention, as the key role of these channels in cellular processes became increasingly recognized. Indeed, accessory proteins such as slob, beta and gamma subunits, all serve to modulate the channel gating characteristics. Moreover, channel subunit expression and function is further tuned by phosphorylation/ dephosphorylation processes, redox mechanisms and the lipid microenvironment of the BK channel protein complex. This e-book contains structural and functional aspects of BK channels, channel modulation by a variety of agents and cellular components, as well as the channel’s relevance in health and disease.

BK channel --- Slo --- health --- disease --- ethanol --- nervous system --- hydrogensulfide --- maxi calcium activated potassium channel --- KCNMA1 --- ischemia

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Exploring how to counteract the world's energy insecurity and environmental pollution, this volume covers the production methods, properties, storage, engine tests, system modification, transportation and distribution, economics, safety aspects, applications, and material compatibility of alternative fuels. The esteemed editor highlights the importance of moving toward alternative fuels and the problems and environmental impact of depending on petroleum products. Each self-contained chapter focuses on a particular fuel source, including vegetable oils, biodiesel, methanol, ethanol, dimethyl ether, liquefied petroleum gas, natural gas, hydrogen, electric, fuel cells, and fuel from nonfood crops.

Power and Energy --- Automotive Technology and Engineering --- ENG --- MechanicalEngineering --- ENERGYANDCLEANTECH --- SCI-TECH --- STM --- Alternative Energy Sources --- Alternative Fuels --- Biodiesel --- Ethanol --- Fuel Technology --- Internal Combustion Engines --- Methanol --- Nonconventional Fuels --- Renewable Energy --- Sustainable Development

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Interest in the study of life in hot environments, both with respect to the inhabiting microorganisms and the enzymes they produce, is currently very high. The biological mechanisms responsible for the resistance to high temperatures are not yet fully understood, whereas thermostability is a highly required feature for industrial applications. In this e-book, the invited authors provide diverse evidence contributing to the understanding of such mechanisms and the unlocking of the biotechnological potential of thermophiles and thermozymes.

Brevibacillus sp. OA30 --- thermophilic --- hot spring --- Algeria --- protease --- characterization --- Vallitalea guaymasensis --- hydrothermal vent --- syntrophy --- whole-genome sequence --- cellulases --- thermophiles --- metagenomics --- biotechnology --- Thermostable --- xylanase --- Geobacillus --- lignocellulosic biomass --- ethanol --- thermophilic proteins --- protein engineering --- protein stability --- evolvability --- Candida rugosa --- lipase --- kinetic --- interfacial activation --- inhibition --- dimerization --- structure --- molecular tunnels --- enzyme structure --- enzyme activity --- temperature --- thermophile --- thermophily --- enzyme thermostability --- archaea --- methylation --- pseudouridine --- RNA modification --- tRNA methyltransferase --- tRNA modification --- insertion sequence --- transposons --- transposases --- HGT --- Thermus --- thermophiles --- mobilome --- n/a

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This book is a special collection of articles dedicated to the preparation and characterization of nanoporous materials, such as zeolitic-type materials, mesoporous silica (SBA-15, MCM-41, and KIT-6), mesoporous metallic oxides, metal–organic framework structures (MOFs), and pillared clays, and their applications in adsorption, catalysis, and separation processes. This book presents a global vision of researchers from international universities, research centers, and industries working with nanoporous materials and shares the latest results on the synthesis and characterization of such materials, which have given rise to the special interest in their applications in basic and industrial processes.

metal organic framework --- reaction mechanism --- confined environment --- glass --- adsorption --- surface properties --- copper removal --- IGC --- paraffins --- kaolin --- metakaolin --- zeolite A --- cationic dye adsorption --- ionic liquid --- ?-diimine --- nickel --- heterogenized --- ?-zeolite --- MCM-41 --- oligomerization --- mesoporous silica --- KIT-6 --- synthesis parameters --- cubic structure --- epoxidation --- cyclohexene --- niobium oxyhydroxide catalysts --- liquid/nanoporous material system --- gas amount --- degassing pretreatment --- liquid outflow --- liquid-gas interaction --- zeolites --- mesopores --- diffusion --- surfactant --- silica pillared clays --- antibiotics adsorption --- STW zeolite --- aluminosilicate --- seeds --- 2-ethyl-1,3,4-trimethylimidazolium --- hydrofluoric media --- ethanol dehydration --- zeolite --- MWW --- MCM-22 --- hierarchical zeolite --- lamellar zeolite --- layered zeolite --- two-dimensional zeolites --- swelling --- pillaring --- delaminating --- third-order nonlinearity --- self-focusing --- TPA --- porous silicon --- Z-scan --- n/a

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During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

itaconic acid --- A. terreus --- pH control --- glucose --- kinetic analysis --- Gompertz-model --- biogenic amines --- ethyl carbamate --- ochratoxin A --- sulfur dioxide --- phthalates --- HACCP --- Yeasts --- alcoholic beverages --- resveratrol --- glutathione --- trehalose --- tryptophan --- melatonin --- serotonin --- tyrosol --- tryptophol --- hydroxytyrosol --- IAA --- probiotics --- Torulaspora delbrueckii --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- Schizosaccharomyces pombe --- Pichia kluyveri --- non-Saccharomyces --- biocontrol application --- non-Saccharomyces screening --- SO2 reduction --- lactic acid bacteria --- yeasts --- chemical analyses --- volatile compounds --- sensory evaluation --- shiraz --- low-ethanol wines --- sequential culture --- Hanseniaspora uvarum yeast --- aromatic/sensorial profiles --- narince --- autochthonous --- Saccharomyces cerevisiae --- aroma --- white wine --- cashew apple juice --- non-conventional yeasts --- alcoholic beverages --- aroma profile --- Hanseniaspora guilliermondii --- Torulaspora microellipsoides --- Saccharomyces cerevisiae --- meta-taxonomic analysis --- vineyard soil --- wine-related bacteria --- wine-related fungi --- sequential inoculation --- Saccharomyces --- non-Saccharomyces --- Riesling --- aroma compound --- Torulaspora delbrueckii --- Pichia kluyveri --- Lachancea thermotolerans --- Tannat --- must replacement --- hot pre-fermentative maceration --- wine color --- wine composition --- climate change --- food quality --- viticulture --- wine --- fermentation --- yeast --- Saccharomyces --- non-Saccharomyces --- alcoholic fermentation --- lactic acid bacteria --- malolactic fermentation --- native yeast --- Saccharomyces cerevisiae --- aroma --- Malvar (Vitis vinifera L. cv.) --- white wine --- yeasts --- Bombino bianco --- technological characterization --- enzymatic patterns --- amino acid decarboxylation --- Lachancea thermotolerans --- non-Saccharomyces --- Saccharomyces --- acidity --- food safety --- HACCP --- wine quality --- color --- human health-promoting compounds --- biocontrol --- wine flavor --- low ethanol wine --- Vineyard Microbiota --- wine color --- wine aroma --- climate change