Immunogenicity depends on two key factors: antigenicity and adjuvanticity. The presence of exogenous or mutated antigens explains why infected cells and malignant cells can initiate an adaptive immune response provided that the cells also emit adjuvant signals as a consequence of cellular stress and death. Several infectious pathogens have devised strategies to control cell death and limit the emission of danger signals from dying cells, thereby avoiding immune recognition. Similarly, cancer cells often escape immunosurveillance owing to defects in the molecular machinery that underlies the release of endogenous adjuvants. Here, we review current knowledge on the mechanisms that underlie the activation of immune responses against dying cells and their pathophysiological relevance.

Immunogenic cell death in cancer and infectious disease

The world is confronted with the twin crises of fossil fuel depletion and environmental degradation. The indiscriminate extraction and consumption of fossil fuels have led to a reduction in petroleum reserves. Petroleum based fuels are obtained from limited reserves. These finite reserves are highly concentrated in certain region of the world. Therefore, those countries not having these resources are facing a foreign exchange crisis, mainly due to the import of crude petroleum oil. Hence it is necessary to look for alternative fuels, which can be produced from materials available within the country. Although vegetative oils can be fuel for diesel engines, but their high viscosities, low volatilities and poor cold flow properties have led to the investigation of its various derivatives. Among the different possible sources, fatty acid methyl esters, known as Biodiesel fuel derived from triglycerides (vegetable oil and animal fates) by transesterification with methanol, present the promising alternative substitute to diesel fuels and have received the most attention now a day. The main advantages of using Biodiesel are its renewability, better quality exhaust gas emission, its biodegradability and the organic carbon present in it is photosynthetic in origin. It does not contribute to a rise in the level of carbon dioxide in the atmosphere and consequently to the green house effect. This paper reviews the source of production and characterization of vegetable oils and their methyl ester as the substitute of the petroleum fuel and future possibilities of Biodiesel production.

Biodiesel production through the use of different sources and characterization of oils and their esters as the substitute of diesel: A review

Food wastes are today considered as a cheap source of valuable components since the existent technologies allow the recovery of target compounds and their recycling inside food chain as functional additives in different products. The goal of the current article is to classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product. Safety and cost aspects were discussed, too, while a survey of patented methodologies leading to real products was listed, with a final purpose of discussing the prevalent problems that restrict the commercialization of similar procedures.

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Increasing demand for fuels and chemicals, driven by factors including over-population, the threat of global warming and the scarcity of fossil resources, strains our resource system and necessitates the development of sustainable and innovative strategies for the chemical industry. Our society is currently experiencing constraints imposed by our resource system, which drives industry to increase its overall efficiency by improving existing processes or finding new uses for waste. Food supply chain waste emerged as a resource with a significant potential to be employed as a raw material for the production of fuels and chemicals given the abundant volumes globally generated, its contained diversity of functionalised chemical components and the opportunity to be utilised for higher value applications. The present manuscript is aimed to provide a general overview of the current and most innovative uses of food supply chain waste, providing a range of worldwide case-studies from around the globe. These studies will focus on examples illustrating the use of citrus peel, waste cooking oil and cashew shell nut liquid in countries such as China, the UK, Tanzania, Spain, Greece or Morocco. This work emphasises 2nd generation food waste valorisation and re-use strategies for the production of higher value and marketable products rather than conventional food waste processing (incineration for energy recovery, feed or composting) while highlighting issues linked to the use of food waste as a sustainable raw material. The influence of food regulations on food supply chain waste valorisation will also be addressed as well as our society's behavior towards food supply chain waste. “There was no ways of dealing with it that have not been known for thousands of years. These ways are essentially four: dumping it, burning it, converting it into something that can be used again, and minimizing the volume of material goods – future garbage – that is produced in the first place.” William Rathje on waste (1945–2012) – Director of the Tucson Garbage project.

Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective

Brewers' spent grain : generation, characteristics and potential applications

Waste in the food industry is characterized by a high ratio of product-specific waste. Not only does this mean that the generation of this waste is unavoidable, but also that the amount and kind of waste produced, which consists primarily of the organic residue of processed raw materials, can scarcely be altered if the quality of the finished product is to remain consistent. The utilization and disposal of product-specific waste is difficult, due to its inadequate biological stability, potentially pathogenic nature, high water content, potential for rapid autoxidation, and high level of enzymatic activity. The diverse types of waste generated by various branches of the food industry can be quantified based on each branches' respective level of production. Moreover; the origins of each type of waste and a tabulated overview of the traditional agricultural methods for reusing the waste are discussed. Additionally, alternative methods of waste management have emerged, which target the most important contents of the waste. In conclusion, new possibilities for the utilization of food industry waste are described.

Utilizing waste products from the food production and processing industries.

Application of spent grains to increase porosity in bricks

Concerning their environmental impact, native based fuels and lubricants show immense potential. In fact, these products are highly exposed to oxidative processes during storage or application [1, 2]. One way to raise oxidative stabilities is the addition of synthetic antioxidants. Another way may be the modification of the fatty acid composition, since polyunsaturated fatty acids show a much higher proneness to autoxidation. In order to decrease the content of polyunsaturated and to raise the content of saturated components, experiments for fractional distillation and crystallisation as well as for hydrogenation of fatty acid methyl esters have been carried out.



In distillation experiments with separation columns the methyl esters performed good separation of the lower-boiling esters with a chain-length up to 16C-atoms, from the C-18 fraction, causing a degree of saturation up to 75 wt-% in the distillate. In tests with fractional crystallisation, the rate of saturation could be raised up to 92.8 wt-%. Using the process of catalytic hydrogenation, a rate of saturation up to 100 wt-% could be achieved, depending on the duration of the hydrogenation process. By partial hydrogenation of the polyunsaturated components, products with high oxidation stability and low pour point could be produced within relatively short hydrogenation time.

The effect of fatty acid composition on biodiesel oxidative stability

The research on high hydrostatic pressure in medicine and life sciences is multifaceted. According to the used pressure head the research has to be divided into two different parts. To study physiological aspects of pressure on eukaryotic cells physiological pressure (pHHP; or = 100 MPa) reveals different outcomes. Treatment with HHP or = 200 MPa. Moreover, HHP treatment with > 300 MPa leads to necrosis. Therefore, HHP plays a role for the sterilisation of human transplants, of food stuff, and pharmaceuticals. Human tumour cells subjected to HHP > 300 MPa display a necrotic phenotype along with a gelificated cytoplasm, preserve their shape, and retain their immunogenicity. These observations favour the use of HHP to produce whole cell based tumour vaccines. Further experiments revealed that the increment of pressure as well as the pressure holding time influences the cell death of tumour cells. We conclude that high hydrostatic pressure offers both, an economic, easy to apply, clean, and fast technique for the generation of vaccines, and a promising tool to study physiological aspects.

Cells under pressure - treatment of eukaryotic cells with high hydrostatic pressure, from physiologic aspects to pressure induced cell death.

W is in many respects a unique dairy product. Of course each and every dairy product is unique but whey is sdmewhat in the position in which the Irishman placed the bullfrog when he said, “Every one of God’s creatures is unique only the bullfrog is more so.” Whey is unique in several respects. In general, it results from the sub­ stantially complete removal from milk of milk fat and casein. The composi­ tion of whey is somewhat influenced by the technique of its preparation. Casein whey differs from cheese whey and whey from several types of cheese show distinct differences in composi­ tion. There is also a tendency for whey to exhibit in a rather exaggerated form several factors such as seasonal, regional and species variations which commonly influence the composition of milk. We might be able to spend a profit­ able hour discussing the composition of whey and factors which influence it. We might even spend an hour on riboflavin alone, but this is not the occasion. Every student knows that the aver­ age composition of whey is about as follows:

Roland Meyer-Pittroff

Papers

Utilizing waste products from the food production and processing industries.

Application of spent grains to increase porosity in bricks

The effect of fatty acid composition on biodiesel oxidative stability

Cells under pressure - treatment of eukaryotic cells with high hydrostatic pressure, from physiologic aspects to pressure induced cell death.

Utilization of Whey