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Calcium hydroxide has been widely used in dentistry since the 1920s due to its several properties, including antimicrobial action, induction of hard tissue deposition and inhibition of tooth reabsorption. Chapter 1 describes the different uses of calcium hydroxide in dentistry discussing its properties and its importance in dentistry. Chapter Two focuses on the role of hyperhomocysteinemia in diabetes, osteoporosis, dyslipidemia, and other endocrine disorders. The various pathophysiological mechanisms, current evidence, therapeutic options, and future directions of targeting Hcy metabolism for lower Hcy levels are also discussed. Chapter Three provides evidence for the formation of β-structured protein aggregates (β-SPAs) in a number of diseases associated with the formation of abnormal tissues. β-SPA formation is of considerable interest since their properties lead to the impairment of the normal physiological processes in adjacent tissues, thereby ensuring the chronic course of the pathology. The mechanisms and causes of such complications are discussed. Next, clinical data on how high levels of homocysteine impact the onset and progression of dementia and stroke are reviewed. Preclinical data was also assessed and discussed in terms of mechanisms of how elevated levels of homocysteine impact brain function in stroke and dementia. Chapter 5 discusses the effects of chirality on drugs as well as its impacts on drug research and development processes in the context of national and international guidelines. Chapter 6 addresses the therapeutic potential of taurine. Chapter 7 summarizes mechanisms by which homocysteine (Hcy) affects cellular metabolism, delivers a broad account of the biological chemistry of pathophysiological consequences and clinical implications of Hcy. Chapter 8 reviews the control of milk secretion at the mammary gland level during stress conditions. The final chapter, Chapter 9, aims to review the management of candida infection in neonates.

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage. Key Features: Explains the mechanism involved in application of cold plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique Deals with the effect of incorporation of electric pulses on quality aspects of various grain based beverage products. Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains Explores the safety issues and applications of non-thermal food processing techniques This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.

Selected, peer reviewed papers from the 2014 2nd International Conference on Material Engineering and Manufacturing Engineering (ICMEME 2014), October 25-26, 2014, Beijing, China