Simple Particle Filter Algorithm.
\r\n\tThe present book intends to provide to the reader a comprehensive overview of the state of art in empathy studies, embracing the different theoretical points of view and illustrating the advanced research such as the application of new technologies to promote perspective-taking. The critical aspects and the future directions of the study on empathy will also be presented.
",isbn:"978-1-80356-612-2",printIsbn:"978-1-80356-611-5",pdfIsbn:"978-1-80356-613-9",doi:null,price:0,priceEur:0,priceUsd:0,slug:null,numberOfPages:0,isOpenForSubmission:!1,isSalesforceBook:!1,isNomenclature:!1,hash:"4c1042dfe15aa9cea6019524c4cbff38",bookSignature:"Ph.D. Sara Ventura",publishedDate:null,coverURL:"https://cdn.intechopen.com/books/images_new/11443.jpg",keywords:"Theoretical Model, Skill, Perspective Taking, Training Programs, Practical Implications, Advanced Research, Future Directions, Virtual Reality, Augmented Reality, New Trends, Assistive Technology",numberOfDownloads:20,numberOfWosCitations:0,numberOfCrossrefCitations:0,numberOfDimensionsCitations:0,numberOfTotalCitations:0,isAvailableForWebshopOrdering:!0,dateEndFirstStepPublish:"April 1st 2022",dateEndSecondStepPublish:"June 8th 2022",dateEndThirdStepPublish:"August 7th 2022",dateEndFourthStepPublish:"October 26th 2022",dateEndFifthStepPublish:"December 25th 2022",dateConfirmationOfParticipation:null,remainingDaysToSecondStep:"2 months",secondStepPassed:!0,areRegistrationsClosed:!0,currentStepOfPublishingProcess:4,editedByType:null,kuFlag:!1,biosketch:"Passionate researcher in the application of new technologies to psychological treatments, neuro-rehabilitation, human behavior, and the evolution of the human-computer interaction. In 2017 Dr. Ventura won a competitive grant (Santiago Grisolia) at the University of Valencia at LABPSITEC group, where she was awarded her Ph.D. degree, supervised by Prof. Rosa Baños at the University of Valencia, and co-directed by Prof. Giuseppe Riva of the Catholic University of Milan.",coeditorOneBiosketch:null,coeditorTwoBiosketch:null,coeditorThreeBiosketch:null,coeditorFourBiosketch:null,coeditorFiveBiosketch:null,editors:[{id:"227763",title:"Ph.D.",name:"Sara",middleName:null,surname:"Ventura",slug:"sara-ventura",fullName:"Sara Ventura",profilePictureURL:"https://mts.intechopen.com/storage/users/227763/images/system/227763.jpg",biography:"Sara Ventura gained a B.Sc in Psychology at the University of Padua (Italy) in 2013 and an M.Sc. in Ergonomic Psychology at the Catholic University of Milan (Italy) in 2015. In 2016, she carried out a postgraduate training at Universidad Nacional Autónoma de Mexico (Mexico) at the Ciberpsychology lab, working on a rehabilitation protocol for people with acquired brain injury through Virtual Reality. In 2020, Sara gained the Ph.D. in Clinical Psychology at University of Valencia (Spain) working with the LabPsitec group and focusing her research on the study of embodiment and empathy with the support of Virtual Reality. Actually, she is working both with Alma Mater Studiorum – University of Bologna (Italy), and the University of Valencia (Spain) on the fields of embodiment, stroke rehabilitation, empathy and patient care. Her research interests mainly focus on the adoption of new technologies, particularly Virtual/Augmented Reality and Artificial Intelligence for the psycho-social wellbeing with clinical and non-clinical populations, the study of human-computer interaction, and the user experience. 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Unlike the Kalman filter on its variations (especially the Extended and Unscented Kalman filters, namely EKF and UKF), the particle filter is neither restricted to Gaussian a posterior distribution nor to a unimodal solution. The number of problems that can be described by a particle filter are numerous. Why is particle filter considered a heuristic technique? The answer is obvious: In essence, the particle filter is a nonparametric way to sample the desired probabilistic space. Real-world probabilistic spaces are often complex and cannot rely upon Gaussian/convex assumptions. Sampling such an arbitrary space utilizing finite numbers of particles is naturally an approximation. Hence, the particle filter should be considered as a generic heuristic technique for modeling complex probabilistic spaces.
\nIn the last decade, a massive amount of research has been devoted to both autonomous cars and unmanned aerial vehicles (UAVs). Part of this research includes multiagent localization (e.g., swarms of robots). The contemporary autonomous car is equipped with a wide range of sensors which requires an intelligent data fusion to construct a reliable reality map. One must remember that autonomous cars are a mission critical system; that is, the system must work all of the time. Such system cannot solely rely on global positioning system (GPS), since it is occasionally not available (e.g., dense urban canons and city tunnels). Furthermore, in those systems, estimating the error bounds is not just a convenient feature. In December 2011, an American UAV landed in a hostile enemy environment, over 200 km from its original route. This drone was equipped with the state-of-the-art military navigation system. This example (later known as Iran-U.S. RQ-170 incident [1]) demonstrates the crucial importance for modeling the error space based on data from several sensors.
\nWhile fully autonomous cars are still a far vision, current new cars are required to have active-safety systems in order to get a full safety rating (five-star safety level). Those systems are capable to detect the car position in the lane and warn the driver about pedestrians and other cars.
\nParticle filters can address all of the above challenges. In this chapter, we present new algorithmic improvements to estimate the system’s error bounds, to localize and track multiagents and more. Rapid advances in hardware acceleration and the intense use of parallel computing (e.g., graphics processing unit, GPU) across the board are perfect for implementing the particle filter in many scenarios.
\nIn this chapter, we focus on two abstract problems that the state-of-the-art particle filters are dealing with. The first problem is how to reduce the number of particles without losing (a lot) of knowledge. The second problem is how to both localize and track more than one agent simultaneously. Those abstract algorithmic challenges are demonstrated via two case studies.
\nThe concept of simulating particles started in the 1960s [2] to address nonlinear parabolic partial differential equations arising in fluid mechanics. The term “particle filter” was first defined in the mid 1990s [3]; however, other researchers have used the terminology of “sequential Monte Carlo” [4]. In the last two decades, a considerable amount of research work was devoted to develop various heuristics based on particle filters [5–8]. Positioning algorithms are often based on particle filters as it is a robust method for performing sensor fusion [9, 10]. In order to improve the expected runtime performance, several researchers have developed a GPU-based parallel-methodology for particle filters [11–13]. It is important to note that a particle filter is a generic technique and is being used to solve (approximate) a wide range of nonlinear problems including video stabilization, tracking, and multitarget tracking (MTT) [14, 15]. Finally, particle filters are becoming a common high-level heuristic which is being used in many autonomous robotic applications [16–18] allowing both robustness and improved error-bound estimations.
\nAs stated above, the particle filter is a member of the nonparametric multimodal Bayesian filters family. In the particle filter case, the posterior is estimated by a finite number of parameters (particles). These particles are represented as \n
In Eq. (1),
where
The value
The particle filter is a Bayesian, multimodal, nonparametric estimation tool. In order to fully understand this concept, several terms must be clarified:
\nThe Bayesian property implies that the estimation at
The multimodal feature implies that unlike Kalman filters, there can be more than a single plausible solution.
The nonparametric property implies the posterior is not restricted to a Gaussian (or other parametric) probability density function (PDF).
Properties 2 and 3 mean that the PDF is constructed by the particles themselves, therefore, any arbitrary function can be described that way—there is not a single best estimate. A particle can be in position
Each particle is a state vector (similar to the Kalman Filter) with a dimension
A 2D problem demands for
Simple Particle Filter Algorithm.
The algorithm presented is a generic PF localization algorithm. One seeks to find an accurate absolute position from noisy measurements. The action function is usually derived from the odometer (e.g., wheel’s encoder).
\nAs opposed to the traditional Kalman filter where the current state vector is also the filter’s best guess, a particle filter holds
The “best” particle will be computed as the center-of-mass of all particles. This is achieved by averaging all the particles.
A more sophisticated approach is to compute a weighted average of all particles. Each particle reports its likelihood (weight), so this is relatively straight forward to implement. One should carefully notice that in both methods, the “best” estimate is almost never a valid particle, only an average of valid particles. When external restrictions exist on the particle themselves, the produced “best estimate” may not obey those restrictions.
One can simply pick the particle with the highest weight. This is the easiest approach to adopt.
The first approach can be fused to a single method; choose the particle with the highest weight and compute a weighted center of mass solution around it.
The above methods have one thing in common—they all assume a single solution exists and they seek to find it. In other words, they do not take advantage of the inherent multimodal characteristic of the filter itself. Assuming there are two equally likely solutions, the first two methods will produce a bad guess and the last two will produce only one good solution. Such scenarios do exist when tracking more than one agent and we will discuss those types of scenarios in the following sections.
\nWhile relatively easy to understand and implement, the naive particle filter method suffers from several flaws. As explained above, the naive algorithm is incapable of handling multiagent scenarios. It is true that most localization algorithms seek a single best estimate but this is not true of all of them.
\nThe second point concerns the algorithm runtime complexity. Each particle can be computed independently of the other, thus
Finally, as always, real-world scenarios are very different from the sterile PF examples found in the literature. A PF sense function is usually explained utilizing distance from several
The following section is dedicated to real-world indoor localization problem.
\nContemporary navigation heavily relies on Global Navigation Satellite Systems (GNSS) such as the American GPS and the Russian GLONSS. GNSS signals, however, cannot be used inside buildings. Therefore, indoor navigation depends on other type of sensory data.
\nGiven a smartphone receiver in a well-defined region of interest (ROI), find its most plausible location using only the phone’s inherent sensors (IMU, camera, etc.).
\nThe best candidate for this task is the smartphone WiFi module. Each WiFi router (transmitter) sends a signal (also called a WiFi-beacon) at ≈ 10 Hz. Since the WiFi-received signal strength indication (RSSI) decreases with the distance between the router and the phone, one can utilize this information as the conventional landmark. The WiFi scenario differs from the classic (known) landmark sensors in three main aspects:
\nThe routers’ position is not known. Moreover, in a conventional shopping mall there could be over 100 different WiFi routers. New routers are continuously added and old routers are discarded.
The RSSI is not solely affected from the distance. The phone orientation (how the antenna is held), obstruction (walls and the human body), and the building geometry are more important. This means that far signals can be received with a relatively high RSSI while near signals can be received with relatively low RSSI.
Although WiFi signals travel at ≈
The above flaws make the sense function hard to intelligently construct. Not only is the RSSI a poor distance indicator, the landmarks (WiFi routers) may be obsolete.
\nIn the last two decades, there has been massive research on indoor position, see Refs. [20, 21] for general surveys on indoor positioning technologies. In most cases, some sort of RF finger printing algorithm was implemented [22]. Indoor location services are offered on mobile platforms as Google-Android, Apple-IOS, and Windows-Mobile, and they are commonly based on 3G/4G cellular networks, combined with WLAN fingerprinting (WiFi, Bluetooth (BLE)). The expected accuracy of such systems is commonly 5–30 m at 0.3–1 Hz. In the scope of this chapter, we assume that some kind of location service is available for the user and we present a set of particle filters designed to improve the accuracy and robustness of such services.
\nMost navigation applications use an underlying map on which the user position is presented. Such maps can be used by the particle filter algorithms for improving the evaluation of each moving particle with respect to the map constraints (i.e., walls). Figure 3 presents an example of a floor plan with about 10% walls—yet, using such a map combined with the user movement (action function) allows the particles to converge rapidly. For simplicity, the map constraints are presented here in a binary mode which basically divides the region of interest to areas in which the user can be (white) and restriction zones (black) in which the user may not be. Naturally, one can think of a finer model with several levels or even continuance values. Yet, in most cases the binary model is sufficient and allows for a simple implementation.
\nAverage error for different numbers of particles. The more the particles being used, the smaller the average error.
Naive versus Bayesian weight function. For small number of particles (100), the use of each particle history improves the solution and reduces the average error. For 1000 particles, the difference is unnoticed.
Particle filter in action: 800 particles were randomly located in the building (a) with no RF positioning service. Using pedometer combined with compass and a building floor map, the particles rapidly form few small clusters (b and c). (d and e) The correct solution (cluster) is computed yet the expected error is still relatively large—as there is a second (wrong) cluster of particles. (f) The algorithm converges and the expected accuracy is high.
Occasionally, momentary misclassifications will happen due to obstructions (e.g., walls). Hence, one must also consider the particle’s history and incorporate it into the weight function. The strengths of this approach are twofold: First, a positive feedback will cause more probable particles to become better in time. Second, this method reduces to minimum the influence of those momentary errors. We set 0<
where
Why is it important? Why not increase the number of particles?
\nGiven the number of particles
One can have both a small number of particles (efficiency) and a very accurate algorithm by implementing the intelligent weight function (Eq. (5)). When the particle’s history is taken into account, the errors caused by the small amount of particles are overcome. Figure 2 proves this thesis. Given a small number of particles (100), the suggested method improves the solution considerably. However, as expected, the improvement is barely noticed for much bigger
What do these graphs mean? As we see, these graphs tell a very interesting story. At first glance, one might suspect this method is not “kosher” since the likelihood of an arbitrary particle was already expressed in the resampling phase—the higher the weight (likelihood) a particle has, the higher the chance for it to be resampled over again. Therefore, incorporating its last weight value seems wrong—creating a deformed unrealistic probability space. However, as clearly demonstrated in Figure 2, utilizing this method, especially for a small number of particles (≈100 particles), significantly improves the results. This improvement, however, is barely noticed when the number of particles is higher (1000 particles).
\nWhile particle filter algorithms are nonparametric [19], they still demand for quite configurations and their efficiency heavily lies in an intelligent “sense” function. Evaluating such functions is not an easy task and one should be closely familiar with the domain to do so. A better, more accurate, “sense” function will yield more accurate results.
\nIn this section, we present a set of simulations representing the presented particle filter in the setting of smartphone indoor navigation using floor-map constraints, RF positioning, and a pedometer. In Figures 3–5, we consider a “standard building” with a size of 10×20 m with about 10 rooms, the overall restriction area (i.e., walls) is about 10% of that area. The path is shown as a polygonal line, the real position is marked as a solid dark dot located on the path and the approximated position is marked as a lighter dot. The simulation uses the following parameters: theWiFi expected position error is 5 m, the pedometer expected error is 20% in length, and 10 in angle.
\nParticle filter in action: 100 particles were randomly located in the building (a), a WiFi positioning service was used for fast converges (b and c). All the particles converged to the correct position (d).
Particle filter in action: 100 particles were randomly located in the building (a). No RF positioning service is leading to a wrong converges (b–d), due to undersampling—the number of particles is too low. Using RF positioning (e and f), the correct position was found.
In order to demonstrate the particle filter algorithm in the setting of indoor positioning, we first present the case (Figure 3) in which there is no RF (i.e., WiFi) positioning service. This case can also be seen in situations where the accuracy of the positioning service is larger than the region of interest. We then present (Figures 4 and 5) the more general case in which RF positioning service is available. Using this service, the particle filter converges rapidly even with significantly smaller set of particles.
\nPrior to this point, we have mainly considered the 2D case of the mobile phone indoor position algorithm. In this section, we will generalize the particle filter algorithm to a 3D case of multifloor buildings. In general, a building navigation is often referred to as 2.5D—in which the floor is assumed to be of a discrete value. Two modifications are needed in order to generalize the algorithm for 3D:
\nThe floor(s) map should have an additional color (probability) representing the probability of floor change in each location: e.g., near by the elevator or the stairs, this probability (color) will be relatively high.
The action function should have an elevation (Δ
Since particle filters are not restricted to a single peak PDF, they can handle an ambiguous location scenario: e.g., two (almost) identical rooms in a hall. The filter maintains two clusters of particles in the candidate locations. Convergence is assumed when the receiver exits one of the rooms. Alas, a robust convergence to the true location is not guaranteed in a noisy environment, in particular, with a wrong map or biased sensors. Many indoor navigation algorithms suffer from this very problem (see Figures 3 and 4 for such examples). City mall maps are occasionally changed and WiFi routers are moved from their previous location. These phenomena can throw a filter to converge to a wrong location (e.g., different floor). This is a major problem since standard particle filters hardly recover from a wrong position after they converge, in particular, since floor change is always accompanied with a major shift in the barometer sensor. Even if the receiver “wants” to converge to the true location, it cannot do so unless it is nearby an elevator or escalator. It is important to mention that this is a real problem in the realm of Inertial Navigation System (INS) and many algorithms will occasionally reset their value and start over. If one wishes to avoid such system resets, this issue must be addressed properly.
\nWrong location convergence is very similar to another known problem, the kidnapped robot problem [19]. In the latter, we assume all the particles correctly converged to the true robot’s position. However, a foe (intentional or not) kidnapped the robot and placed it outside the convergence area. If no particle exists in the robot’s new location, a true convergence is not possible. Therefore, a small portion of the particles (≈10% or less) is allocated in each phase to evenly respread in the ROI. Thus, the algorithm has a viable probability to reconverge to the true location. In our example, we evenly spread the particles in different floors.
\nMultitarget tracking (MTT) is a well-known problem in the field of image processing and estimation [23]. In particular, addressing the MTT problem utilizing particle filter techniques has been done previously [24, 25]. The scope of the problems MTT addresses is usually visual tracking. In this section, however, we would like to present a very easy-to-implement particle filter-based algorithm to tackle a nonvisual multiobject localization problem.
\nSection 2.2 presents several ways to report the estimated location based on the particles’ distribution. As explained, all the methods assumed a single true solution, i.e., a single-agent localization. When two (or more) clusters of particles present, the algorithm either chooses the “best” solution from one of the clusters or attempts to average them all to produce a false answer somewhere in between them. When two (or more) clusters represent true position of several agents, we seek an algorithm which can both localize and track all of those agents.
\nOur problem of interest consists of several radiant sources and several sensors which can detect this radiation. The aim is to localize, track, and estimate the numbers of radiant sources in the region. The radiation can be noise (sound waves), fire (heat or smoke), light, electromagnetic fields, etc. We chose to describe an interesting electromagnetic source—GNSS jammers.
\nThe importance of GNSS is unquestionable. We rely on it more and more for both civilian and military uses. Attacking this system can cause a great deal of harm to any modern society. GNSS jammers jam the carrier frequency of the GNSS receiver (hence their name) by adding (transmitting) white noise to it. This process degrades the receiver signal-to-noise ratio (SNR) to a point where the receiver is unable to report its position, a phenomenon usually referred to as “losing fix.” A 10 W jammer can paralyze GNSS receivers over a radius of a few hundred meters. Jamming interference can be detected by a degradation of the received satellites’ SNR values. Figure 6 demonstrates a typical jamming interference.
\nGNSS jamming SNR degradation. As the receiver approaches the jammer, its SNR decreases. As the receiver becomes farther away, its SNR increases. The yellow line represents the theoretical behavior, whereas the other colors represent real-world recoding figures.
As Figure 6 demonstrates, there exists a positive correlation between the receiver’s SNR and its distance from the jammer. The black vertical line represents the jamming range; beyond that distance, the receiver is not affected by the jamming interference.
\nThe reason why the jammer’s location is interesting is twofold:
\nFirst, the “losing fix” phenomena are similar to the uncertainty principle: when the receiver is far away from the jammer, it is not affected by it and produces a reliable GNSS location. When the receiver is very close to the jammer, it cannot report its location since it has no fix.
While it is easy to model a GNSS jammer as an omnidirectional antenna which degrades the received signals evenly in all directions, in reality, most jammers emit only in a certain direction.
As explained above, the problem of interest consists of both the radiant sources and the sensors. In our context, the emitting sources are the GNSS jammers, whereas the sensors are the GNSS receivers (e.g., smartphones) which can detect and report the satellites’ received SNR. A strong SNR indicates no jamming interference. As the detected SNR decreases, the distance between the sensor and the jammer also decreases. This observation leads to the conclusion that if one can sample the SNR in the entire ROI, one can create a “heat map” of the most interfered points. Those points will serve as good candidates as the jammers’ location. However, sampling the entire ROI is not viable in many cases, mainly due to map constraints. One needs to deduce the heat map form only a partial sampling.
\nA plausible approach to tackle the emitting sources’ problem is to define for each sensory record (sensor in time) a simplified probabilistic map (of the ROI) which represents the likelihood for the jammer to be at any point of the ROI. All the likelihood maps are combined one on top of the other to develop the heat map. Figure 7 demonstrates such a heat map.
\nA heat map algorithm: Left: A field experiment in which a single jammer was located at the red star and the yellow polygon presents the sensor (GNSS receiver) path. Right: The samples of the sensor are presented in colored dots—the scale presents the maximal signal of the QNSS satellites. The heat map is presented in gray scale colors—the brightest region in the ROI is marked in red and overlaps the actual location of the jammer. In case of a single (fixed) jammer, this solution might be sufficient.
The experiment scenario is depicted in the left side of Figure 7. The red star represents the jammer’s position. The yellow line represents the sensor’s track. At each point, the sensor’s SNR was recorded. As the sensor moves away from the jammer, its SNR increases and vice versa. Each such point creates a likelihood map. One can see that maximum intensity occurs in the vicinity of the real jammer.
\nWhen no jammer is presented, the maximum heat region will be outside the ROI, as expected. Figure 8 demonstrates this phenomenon.
\nA heat map algorithm: No active jammer. Left: All samples. Right: The brightest regions of heat map are at the upper left and lower right corners. Since no jammer exists, the algorithm assumes it is outside the ROI.
This algorithm suffers from several inherent flaws:
\nIt assumes an omnidirectional pattern of the jammer. In other words, the algorithm cannot cope with more complex transmitting patterns.
Since the algorithm has no notion of time, it is almost impossible to detect a nonstationary jammer.
Much more important, the algorithm assumes the jammer’s transmitting power is given. This, of course, is never the case in the real world.
When two (or more) jammers are presented, the algorithm will not be able to differ between them (unless they are widely separated).
In order to tackle all of the above flaws, a more probabilistic approach should be taken. A (modified) particle filter can efficiently address the multiagent localization and tracking problem with a relatively small number of particles.
\nThe following sections describe a robust method to detect, localize, and track several emitters in the ROI. For the sake of clarity, we first assume a single jammer scenario. Several jammers tracking algorithm will be explained in the next section. The proposed algorithm does not assume a known number of emitters or their exact transmitting power. Moreover, this algorithm copes well with scenarios where the jammers are mobile and may overlay each other. Since we seek to know the position (and velocity) of the jammer(s), each particle is defined as a possible jammer with a specific velocity, position, and transmitting power. The weight of each particle will be proportional to the number of sensors (smartphones) consistent with it. This approach assumes almost no prior knowledge regarding the jammers in the ROI. Since each particle holds a velocity vector, the algorithm can also track moving jammers. The formal description of the algorithm is given below:
\nSingle
As explained above, each particle represents a jammer. The initialization happens in line 1: each particle is a jammer with a different transmitting pattern. Its weight is proportional to the jammer’s probability of being in a specific location. One can compute this probability as the sum of Gaussian distributions (since the pattern is known).
\nConvergence occurs when the longest distance between every two particles does not exceed a certain threshold. If no jammer exists in the ROI, the particles will not converge and the algorithm will not report a position. This algorithm tracks well a single jammer. However, the inherent nature of the particle filter prevents it from operating well in several jammers scenario. Figure 9 demonstrates this problem. In this figure, one can see two jammers, each with a different strength and pattern, as represented by the black lines. The little squares represent several dozen sensors (smartphones). Although two jammers transmit in this scenario, all the particles converged to a single jammer.
\nA single jammer localization. Although two jammers are active simultaneously, the particles converged only to one of them.
Although particles filters are not restricted to unimodal single peak PDFs, the resampling process itself tends to converges to a
The multiagent tracking algorithm is very similar to Algorithm 2. The main difference is a more sophisticated approach toward convergence. After the algorithm converged to a single jammer, the algorithm respread particles outside the region of interference. The first set of particles is “assigned” to the first jammer and will track after it. The second set of particles will converge to another jammer relatively quickly. This happens due to the fact that the second set of particles is not affected by the first jammer. The formal description of this algorithm is given below.
\nA generic algorithm for Multi Agent Localization.
Line 2: We denote
Lines 3 and 4: Algorithm 2 was utilized to find the most probable jammer in the ROI. As mentioned above, Algorithm 2 reports a jammer position only after all the particles converged. If a jammer is detected, it will be added to the list (line 4).
\nLine 5: If a jammer was detected (line 3), the algorithm respreads particles outside the region of interference of the detected jammer. Calculating this region is easy since each particle holds the antenna pattern and the jamming transmitting power.
\nThe next figures validate the algorithm’s correctness. Figure 10 depicts a two-jammer tracking scenario, each jammer having a different antenna pattern.
\nA single-jammer localization. Two jammers are active simultaneously and the algorithm converged to both of them.
Figure 11 shows an overlapping scenario. The interference regions of the jammers partly overlap and yet, the algorithm tracks each jammer separately.
\nA single-jammer localization. Although two jammers are active simultaneously, the particles converged only to one of them.
The proposed framework for multiagent localization and tracking produces relatively accurate results, even with a small number of particles and sensors. While increasing the number of particles depends solely on computing power, increasing the number of sensors can be much more challenging and occasionally impossible. The results described here were achieved with 500 particles (for each jammer) and less than 30 sensors (smartphones).
\nRecent advances in technology such as autonomous driving, the Internet of Things (IoT), and bioinspired robotics require sophisticated and robust methods for computing probabilistic functions. In many cases, the problems of interest are NP-hard problems or have a real-time (or online) requirements and therefore cannot be solved accurately and efficiently using deterministic algorithms. Moreover, many mission critical systems are required to approximate not just the “state” (e.g., position and velocity) but suggest a tight bound for the expected error of the reported solution (i.e., an accuracy level). Such error-bound approximation is important for autonomous platforms in which performing well in 99% of the time is insufficient. Heuristics based on particle filters allows a robust sensor fusion while maintaining the implementation relatively simple. Using such methods one can report the expected accuracy level (error). Using the modifications suggested in this work, one can significantly improve the expected runtime of a particle filter algorithm which makes it suitable even for real-time vision-based localization problems. For future work, we suggest that the need for robustness and real-time accurate results will require the use of massive parallel computation platforms such as GPU. Such platforms can allow an independent and parallel computing core for almost each particle and, therefore, to allow speedups of 10–100 times over existing solutions. Other research challenges include: designing particle filters on a sensor level—just as implementation of Kalman filter is common in embedded sensors. Finally, there is an important problem of setting and fine-tuning the parameters of a generic particle filter to a specific problem in the most suitable way. This research challenge can be seen as a double-stage particle filter: higher level particle filter seeks to improve its parameters while the lower level solves the problem of interest using a particle filter which uses the above parameters. Such a self-tuning heuristic might allow for a massive use of particle filter algorithms just as deep learning has allowed a greater and more efficient use of neural networks.
\nDespite all the literature available concerning the food additives, the availability of easy reading yet scientifically sounding information about the nature, chemical composition, role, and safety of the additives is scarce. It appears that, in a world where fake information is quickly spread in social media and food additives start to be perceived as harmful, the development of tools that permit the demystification of their use and therefore their acceptance, is essential as they, at least, contribute to the expansion of food’s the shelf life and fight waste.
\nFollowing the work that our group has undertaken, to raise the consumer’s knowledge about additives, we desire to present and explain in a simple manner some physical/chemical properties of emulsifiers, EU codes, in the 400–499 range, namely fatty acids esters and sucrose esters of fatty acids. How those additives are used in food preparation in order to achieve and maintain certain desirable characteristics, how they contribute to obtain a better result in final preparation and how they can be used in modern cuisine will be illustrated and reviewed recurring to recipes of molecular gastronomy. Preparations coming from the discipline of molecular gastronomy have been chosen since they are based on laboratory related procedures and they use only a few ingredients, including an additive.
\nThis review chapter is a means to attain a final objective which is to develop tools for the demystification of food additives targeted to wider target people audience than researchers as, for example, undergraduate students of chemical, biological and nutrition sciences, students of gastronomy, chefs and high school teachers, in the hope of encouraging them to spread genuine scientific information based, as far as possible, on the current state-of-art. This will contribute to the raising of the level of knowledge of those additives thus allowing the consumer to make informed decisions.
\nEmulsifying agents are discussed first, the chapter begins with a simple review of emulsification and interfacial tension. Then the E471 and E473 class of additives will be presented (chemical constitution and relevant physical properties). For each class the most common uses in food processing will be discussed as well as their role in a particular recipe. Finally, a brief summary concerning their safety will be made.
\nA mixture is formed when it is thermodynamically more stable than the states given by its separate components. That occurs when the interaction energies between molecules of the mixture are higher than the sum of the interaction energies of the primary constituents [1]. This condition is usually satisfied when the molecular constituents that are to be mixed have cohesive forces of similar magnitude. Otherwise, they do not tend to mix, even when shaken and whipped, and phase separation occurs spontaneously [2]. Anyhow, components must contact in the interfaces and interfaces are particular: surface phenomena such as surface tension (or interfacial tension) applies. The term interfacial tension usually relates to the liquid/liquid and liquid/solid phase boundaries; the term surface tension applies to the liquid/gaseous interface and the term surface free energy applies for the solid/gaseous. The surface free energy affects wettability [3].
\nInterfacial tension and surface tension are defined as the work that must be done to maintain the unit of interface or free surface, respectively [1]. By way of an example, consider the interface of two immiscible liquids (oil and water), see Figure 1. The molecules placed in the boundary surface are interacting with molecules of both liquids, as such, the sum of interactive forces that act in the boundary molecule is unbalanced. That means that there is a net force that tends to push those molecules into their respective bulk. Thus, in order to keep the surface or the interface, a network of molecules is formed against the pull, as so, work must be done in order to maintain or increase the size of the interface. As consequence, when a water solution is vigorously stirred with an oil solution, the droplets formed after stirring tend to aggregate and phase separation occur. This happens because the system will minimise its energy when it reaches the smaller surface of contact [3].
\nSchematic representation of the differences on the net forces in two liquid that are not mixable, e.g., polar water molecules (in red circles) and non-polar oil molecules (blue curved lines): in the bulk of each liquid the net forces between molecules are balanced while on the interface the net forces acting on the molecules are not, as consequence of the differences on the mutual interaction energies. Such molecules tend to undergo a displacement to the respective bulk solution and new molecules are displaced to the inner solution to replace them. This dynamic is kept in order to maintain the interface and the energy required to do it, per surface unit, is called the interfacial tension.
The additives that will be here presented can act as surfactants that is, they have the capability of modify the surface tension/interfacial tension/surface free energy of the heterogeneous systems. As so, they can act as emulsifiers and/or humectants. This ability comes from their chemical constitution: they are amphipathic molecules,
(a) Structure of a sucrose di-ester (derived from stearic acid). The polar part of the molecule is identified as hydrophilic and the non-polar as hydrophobic (or lipophilic), (b) usual scheme representation of the molecule, (c) the surface-active agent has the ability to stabilise the interface: The polar part of the molecule interacts preferentially with the polar liquid (water) and the non-polar preferentially with the oil; (d) when the mixture is shaken, droplets of oil disperse into the water phase (continuous phase).
Two common two-phase systems in food products are emulsions and foams. Emulsions are composed of two immiscible liquids that may be stabilised by a type of surfactant named emulsifier [3]. Foams are dispersions of gas bubbles in a liquid continuous phase containing foaming agents, i.e., surface-active substances that ensure the stability of the system [2].
\nAn emulsion is characterised by the existence of small droplets that constitute the dispersed phase imbibed in an immiscible liquid, which forms the continuous phase, see Figure 2(d). Foams are a state where air (gas) is confined as bubbles into a continuous phase that could be a water solution, fat, or a hydrocolloid. When the emulsion is called oil–water (O/W), the oil is the dispersed phase and water is the continuous phase and the reverse happens for a water–oil emulsion (W/O). An emulsifier agent is a tension-active molecule (or mixture of molecules) that has the ability to be adsorbed at the O/W/W/O interface, lowering the tension and preventing the dispersed-phase droplets from aggregating [4]. The type of emulsion formed when an aqueous solution is mixed with an oil and with an emulsifying agent depends on the solubility of that agent: “The phase where the emulsifier is most soluble will be the continuous phase”, hence, even if a preparation has 60% of constituents of oily origin an O/W emulsion will be obtained if the emulsifier chosen is soluble in water [1].
\nThe mechanisms by which the emulsifiers stabilise emulsions and dispersions are based in electrostatic or/and steric phenomena. Non-ionic emulsifiers, as sucrose esters of fatty acids and mono and di-glycerides of fatty acids are good steric stabilisers. In most cases, they cope with presence of any ions in solution and do not react with them, allowing for a wide application in various systems, especially in water of unknown hardness [1, 5].
\nThus, in order to stabilise an emulsion, the appropriate emulsifier must be selected. One of the challenges is to select an emulsifier with an adequate hydrophilic/lipophilic balance (HLB) suitable for the system. The HLB is a measure of the hydrophilicity of an emulsifier: higher HLB values indicate a higher hydrophilicity. Emulsifiers with HLB values of 3.5–6 tend to be the most suitable for W/O emulsions, and those with HLB values from 8–18 are best suited for O/W emulsions. Surfactants with values ranging from 7–9 are good wetting agents [1, 5].
\nMost commercial emulsifiers, especially glycerides of fatty acids and sucrose esters, are mixtures of mono-, di- and tri-esters. Emulsifier HLB values are largely dependent on the monoester content; a greater monoester content leads to a higher HLB value [5]. The HLB value also depends on the chain length(s) of the fatty acids attached to the emulsifier; short fatty acid chains lead to higher HLB values [6].
\nAnother factor to take into account is the molecular weight of the surfactant: emulsifiers with low molecular weight are usually more rapidly adsorbed onto the phase interface and prevent droplet coalescence during homogenisation, they are a preferable choice for making micro-emulsions, as those used in food processing [7, 8].
\nA micelle is considered a supramolecular aggregate shape of molecules with spherical that is formed by surfactant molecules. Micelles in water are aggregates with the hydrophilic part of the molecule contacting with surrounding solvent and the hydrophobic tail regions in the micelle centre. The micelle content can be air (see Figure 3) or a fat. In colloidal and surface chemistry, the critical micelle concentration (CMC) is defined as “the concentration of surfactants above which micelles form and all additional surfactants added to the system will form micelles”.
\nA graphical representation of the surface tension (γ) of water solutions of a fatty acid ester of a glucopyranoside at various concentrations. The arrow indicates the value of the critical micelle concentration (CMC): before the CMC there is a strong change of the surface tension; after the CMC that value is minimum and stays constant and the air micelle in water is stabilised. Adapted from [
\nFigure 3 depicts a graphical representation of the surface tension (γ) of water solutions of a fatty acid di-ester of a glucopyranoside at various concentrations. When the concentration of the surfactant is low, the whipping of the solution will not give “stable bubbles”, but this will occur after the surfactant concentration reaches the CMC (value indicated by the arrow). As seen, before the CMC there is a strong change of the surface tension and after the CMC that value reaches a minimum and stays independent of the concentration, giving stability to the air droplets. For the mono and di-glycerides of fatty acids and as well for sucrose esters the stability of the micelles is given by the strong hydrogen bonds that the sugar moiety can make with water [9, 10].
\nThe CMC depends on the temperature, the pressure and it also changes with the composition of the water solution, namely with the presence of other surface-active compounds.
\nThis revision will concern about two classes of food additives, the sucrose esters of fatty acids (E473) and the mono- and diglycerides of fatty acids (E471). Both are widely used nowadays in food industry and thus present in the preparations available in supermarket shelves. The sucrose esters of fatty acids are used to obtain mostly O/W emulsion (but not only) and mono- and diglycerides of fatty acids are used to obtain W/O emulsions. Both are good agents for form stable foams.
\nSucrose esters of fatty acids class of compounds (E473) are tensioactive agents that have fatty acids esterified in sucrose. They synthesised by the esterification of the available hydroxyl groups of sucrose (O-α-D-glucopyranosyl-(1 → 2)-β-D-fructofuranoside) and fatty acids. In Figure 4 the structure of sucrose is depicted: this is a disaccharide formed from condensation of glucose and fructose to produce α-D-glucopyranosyl-(1 → 2)-β-D-fructofuranoside. The free hydroxyl groups are numbered as red labels; the primary hydroxyl groups are more reactive since they are not so steric hindered, as such, their reaction with fatty acids is most probable giving the sucrose mono-, di-, or tri-esters. They can be obtained with a very wide range of variation in the molecular structure due to the different combinations between the length of the fatty acid chain, the degree of saturation of the fatty acid and the degree of esterification. The length of the fatty acid chain generally varies between 4 and 18 carbon atoms, but the most used fatty acids for esterification are i) the saturated lauric, myristic, palmitic and stearic acids, see Figure 5(a), and ii) the unsaturated oleic and erucic acids, Figure 5(b).
\nThe structure of produce α-D-glucopyranosyl-(1 → 2)-β-D-fructofuranoside (sucrose). The labelled atoms are carbons atoms containing hydroxyl groups available for sterifications. The primary C1’, C6′ and C6 are the most reactive.
The most used fatty acids for esterification into sucrose (a) saturated fatty acids (b) unsaturated fatty acids.
Sucrose esters can be synthesised either chemically or enzymatically. In industrial scale they are obtained by trans-esterification (see Figure 6): the reactants are sucrose, a triglyceride (TG), potassium carbonate as catalyst in
Reaction pathways to obtain the sucrose esters.
Chemical synthesis uses solvents such as DMSO and/or DMF that display toxicity [12, 13, 14]. In alternative, enzymatic based reaction procedures have been developed more recently [15, 16], and present some advantages over the chemical reactions: i) they can take place under lower temperatures ii) they use less toxic solvents and iii) they allow better control over the reaction final products. However, the main obstacle to commercial sucrose ester production by the enzymatic means is the fact that the reaction has to be run in batch rather than flow mode [17]. The most promising enzymes are a group of esterases that catalyse the hydrolysis of lipids. In the present context, important lipases are the triacylglycerol lipases that selectively hydrolyse insoluble triacylglycerol’s at the substrate-water interface [18, 19].
\nMost of the physical–chemical characteristics of a determined sucrose ester are related to the kind of fatty acids used for esterification. In Figure 7 the chemical formula of a di-ester of sucrose is show, where the esterification occurred in the 1 and 6’ position and the fatty acid used was the stearic acid.
\nThe chemical formula of (a) a mono-acyl-sucrose ester and of a (b) di-acyl sucrose ester.
Sugar esters are considered as typical low molecular weight surfactants, they decrease the surface tension on interfaces and form micelle sub-structures of oil and air in water after reaching the CMC. The CMC depends on the structure of the sugar ester. Having low molecular weight, sucrose esters are soluble in water and they will make the stabilisation of O/W emulsions. The HLB value depends on the type of fatty acids used in esterification [20]. The relationship between HLB water-solubility and composition in the sucrose esters is dependent on three factors: (a) the degree of substitution; (b) the alkyl chain length in the ester group; and (c) the presence of dienoic or trienoic acyl groups. Providing the right blend of mono- and di- sucrose esters linear values of HLB range from 10–16. If mixtures are made with glycerides and sucrose esters the HLB range from 4–16 can be covered [21]. The HLB scale of sucrose esters is usually defined by suppliers and it should be merely considered as an index of ranking: from the most hydrophilic (high HLB) to the most lipophilic (low HLB) within the sucrose ester family.
\nSome authors [22] worked on the clarification of the real HLB for the sucrose esters. They concluded that the experimental HLB of sucrose monoesters, would be around 11–12 for short fatty chains (6 to 12 carbons) and around 10–11 for long fatty chains (14 to 18 carbons). Those values are slightly different than the values presented by the producers that range from 2–16. Sucrose esters powders may come with residual amounts of fatty acids and those, by their turn, may appear in the neutral form or in the protonated form. Fatty acids in neutral state are also able to act as surfactants and they are good to stabilise the O/W emulsions.
\nThe easiest parameter to evaluate the thermal stability of sucrose esters is the melting point, it can vary within the 40–60°C range depending on the type of fatty acids that have been esterified. Nevertheless, the emulsions can be heated to about 180°C (they decompose above 220°C) without compromise their emulsification properties of the surfactants (however a colour change may be observed in high temperatures if sugars are present due to caramelisation). The thermal properties of sucrose esters depend on the various HLB values: high or medium HLB values tend to be vitrified by melting. Since sucrose esters are usually a mixture, apart from crystallisation, they also present amorphous structures which slowly crystallise in time [23].
\nSucrose esters are stable in the pH range of 4 to 8, so they can be used as an additive in most foods. At pH higher than 8, saponification (hydrolysis of the ester bond to release the original sucrose and the salt of fatty acids) might occur. Hydrolysis could also occur at pH lower than 4.
\nMonoesters of sucrose esters are most commonly studied, although applications of di-esters or higher esters have also a wide range of applications. The sugar esters can be used in white sauces, dairy products that are alternative to milk, aerated dairy desserts, like ice cream, mousses, bakery, confectionery, preparation of cereal based products [18].
\nThus, no wonder that the use of sucrose esters as surfactants in the food industry has been increasing exponentially. Apart from the emulsification power that will be discussed next, they also present advantages concerning about their biodegradability: after ingestion, the sucrose esters are hydrolysed by digestive enzymes into sucrose and their component fatty acids that are further metabolised in the usual way [5].
\nIn a general approach the use of sucrose esters as additive in food preparations will allow the formation of O/W emulsions. The presence of the sucrose ester will replace the oil (fat) continuous phase by smaller globules/oil droplets imbibed into a water phase. The encapsulation of the oil will protect it against oxidation, which occurs in the presence of oxygen and light. This will improve the stability of the prepared food and will increase the shelf life. They can also act as humectants as they can make the stabilisation of the water/air interface, as so, they are popular in preparations of foams. In addition of acting as emulsifiers and texturizers, they present several other advantages such as the protection of proteins from flocculation, the prevention of sugar crystallisation and they form stable structures resulting from interaction with starch.
\nTypical O/W emulsions are mayonnaise and dressings. Sucrose esters are used in their preparation as an alternative to egg yolk. Sucrose esters with a high HLB value are soluble in cold water so the preparation can be made at room temperature. They also do permit the formation of stable emulsions with very small droplets; this is only possible due to their ability of significantly lowering the tension in the oil–water interface. Another important feature is that emulsions can be made with homogeneous droplet radius; this will avoid coalescence of the small droplets into to bigger, ones once the former have higher Laplace pressure.
\nVisually the emulsions made with sucrose esters appear like a white sauce and they impart a creamy sensation. A large number of small oil droplets give the impression of a higher fat content, thus, the creamy mouth feel and flavour perception of the preparations and will mimic the sensation of taste provided by fats. In addition, the small droplets will scatter the light into various directions increasing the brightness of the preparation and giving a whiter appearance. In the preparation of mayonnaise, the emulsion must be made before adding the acidic components in order to prevent the hydrolysis of the ester that can occur at values below pH 4.
\nSucrose esters can replace milk proteins in the preparation of white sauces and improve the stability of the emulsion. There are sucrose esters (or mixture of sucrose esters) in the market that have higher O/W emulsification power than proteins. The small size of the oil droplets obtained and their homogeneity, provide high stability against flocculation and the emulsions may not require a high viscous continuous phase. The viscosity of the continuous phase is, generally, obtained by adding starch (in this case it will work as a stabiliser). The advantage in gastronomic terms is to have sauces that are less sticky, more satiny and with good power to release flavours. Furthermore, the preparation does not decompose by Maillard reaction3 during pasteurisation or sterilisation. Drinks based on soy, almond, rice and coconut are popular alternative products to milk. The addition of sucrose esters in their processing allows the stabilisation of the oil emulsion in a continuous hydrophilic phase that usually displays low viscosity. Again, “the milk alternative product” will appear whiter. Usually the mono-esterified esters are chosen since they interact better with proteins that are pH sensitive due to their isoelectric point. The tension-active agent will interact with these proteins, stabilising preparations against flocculation [28].
\nPre-preparations of fat-soluble substances for further water dilution: fat soluble substances such as omega-3 and some natural dyes may be previously mixed with sucrose esters and kept as a concentrated emulsion for further incorporation into water-dispersed form in beverages, dairy products, and confectionery.
\nIn preparations with sugar like chewy soft candy and ices, sucrose esters are also widely used nowadays. The reason for that is related to the capacity of sugar esters to control sugar crystallisation. Sucrose esters promote the formation of secondary grains during crystal growth process and prevent the agglomeration by making a homogenisation of the crystal size. The delay on sucrose crystallisation may be due to the decrease of the molecular mobility [29] or to the disrupting the crystal lattice due to molecular interactions between sucrose and the additive [30]. The polar group of the sucrose ester interferes with crystallisation after cooling precluding the crystal growth: during cooling the non-polar fatty acid of the sucrose ester will move from the polar sugar solution to the less polar sugar crystal. As a result, the sugar crystals will be surrounded by a layer of fatty acids that will prevent further crystal growth see Figure 8. The re-solubilisation and re-crystallisation of the sugar will be inhibited. The sugar ester layer around the micro-crystalline nuclei stabilises the outer shell of water and prevents water evaporation from the sugar mixture (in fondants). This will result in a gritty mouth feel.
\nEffect of sucrose ester into the crystal growth of sugar (a) without the surfactant; (b) with surfactant: the crystals are surrounded by the fatty acid chain that protect the micro-crystals from further growth.
There is a competitive absorption in the oil–water interface between milk proteins: in consequence a mixed surfactant protein film is formed around oil droplets. This last film is weaker than that obtained when only protein is present and will contribute to the destabilisation of the emulsion. The higher the content of sucrose ester in the preparation, the higher the degree of substitution.
Bakery products with sucrose esters as additives are very usual. The esters form a flexible network with gluten making the preparations more resistant to mechanical stress during processing. In addition, they contribute to maximise gas retention due to their properties of stabilisation of the air/solid interface (see 3.2.1.3). Sucrose esters are also able to interact with starch: they have the ability to complex with the linear and helical amylose and the branched amylopectin. In consequence the temperature and enthalpy of gelatinization will change [31]. The capacity of interaction with starch varies with the length of the monoester and the degree of saturation. The sucrose fatty acids interact preferentially with amylose and form a helical complex during gelatinization. This reaction prevents retrogradation of the starch and increases the long-life term [32].
\nSucrose esters are good humectant agents since they significantly decrease the surface tension value of water solutions or hydrocolloids. They help into aeration and promote foam stabilisation.
\nFoams correspond to the macroscopic manifestation of an air/liquid or air/solid interface, air appearing as bubbles. The dispersive phase can be a water solution, fat, protein or hydrocolloids. Water has a high surface tension thus, without a surfactant, it is difficult to retain air inside. The addition of a sugar ester to the preparation reduces the surface tension in the interphase and makes the foam stable. Table 1 gives the values for surface tension of several sucrose surfactants [33, 34].
\n\n | % of monoester | \nHLB value | \nSurface tension 10−3 (N/m) | \n
---|---|---|---|
Sucrose laurate | \n70 | \n15 | \n28.5 | \n
Sucrose palmitate | \n75 | \n16 | \n34.0 | \n
Sucrose stearate | \n70 | \n15 | \n34.5 | \n
Sucrose stearate | \n50 | \n11 | \n36.7 | \n
Sucrose stearate | \n30 | \n6 | \n46.8 | \n
water | \n\n | \n | 72.8 | \n
Values for hydrophilic/lipophilic balance (HLB) and surface tension (Du Noüy method) for several sucrose esters surfactants and for water at T = 20°C [33]. Concentration above the critical micelle concentration.
The lower the surface tension the easier to prepare the foam and to keep it over time. The value for the surface tension of air/water interfaces that is obtained at concentrations higher than the CMC tends to be in the range of 24–44 mN/m. One of the most effective surfactants is the sucrose laurate with HLB of 15 and surface tension of 28.5 mN/m.
\nThe presence of three phases (water/oil/air) puts additional challenges to the stabilisation of the preparation. First, the presence of fatty materials destabilises the aqueous foams because the water film around the air bubble will be squeezed by the presence of the fat: this will decrease its thickness leading to the collapse of the air bubble. If an emulsion is made previously to aeration the surfactant must be used to stabilise the fat droplets first in order to preclude the interference of the fat with the water layer around the bubble. For this purpose, the use of a surfactant with medium HLB value (6–11) is the better choice since they can make stable oil-in-water emulsions. However, to ensure a longer shelf life without syneresis and retraction, preparations must contain stabilising and gelling agents.
\nThe second challenge deals with the presence of proteins. Proteins are surface active agents and compete with the sucrose esters in the surface of air/water and in the interface of oil/water droplets and, as seen, generally the formation of the oil/water emulsion precedes the aeration process. In preparations of creams those proteins are egg and milk proteins. It seems that egg proteins are more effectively absorbed in the oil/water interface than milk proteins [35], but low weight surfactants are able to displace the proteins from the fat layer drops, lowering the steric stabilisation made by the macromolecules, especially if they are daily proteins [36]. This will increase the probability of the coalescence of the emulsion during whipping. Those effects have been studied at least one decade ago and it seems that the content of sucrose ester is a key to obtain a good stability for the foam: in concentrations lower than 0.1% the amount of sucrose ester that is absorbed into the surface oil films is insignificant while in concentrations higher than 0.1125% most of the proteins are displaced by the surfactant in the oil/water interface [37], that is, little protein is left around the oil droplets of the emulsion due to the preferential adsorption of sucrose ester over milk proteins.
\nAdditionally, the shear stress given by whipping promotes a higher desorption of milk proteins on the oil/water interface, that is, the egg proteins are better for preparation of stable foams, but in order to get a stable foam, partially coalescence of fat droplets should occur [38, 39].
\nThe ingredients for the preparation of a butter cream are: egg whites (4 units); sugar (267 g) and water (60 g); unsalted butter (454 g); salt (1.5 g) and sucrose esters (5.4 g) (Figure 10).
\nButter cream (a) and cream bubbles (b) preparations using sucrose esters, suggestion of presentation.
Preparation consists in:
Mixing the surface-active agents: whisk the whites and sucrose esters and beat in an electric mixer initially at low speed (1) and then at medium speed (3).
Preparing the sugar syrup (aqueous phase): heat the sugar with the water to
Incorporating of surfactants in the aqueous phase: slowly mix the glucose syrup into the egg whites until incorporated, increase the speed to medium-high and beat for 10 minutes. Allow to cool.
Preparing the O/W emulsion: add the butter slowly at room temperature (2 tablespoons at a time), until a homogeneous mixture is obtained.
Preparing the foam: add the salt and beat the mixture until it is well ventilated.
This is a typical O/W emulsion even if it looks like the opposite; although the amount of fat is higher than that of the water, the nature of the surface-active agent (its HLB) dictates the type of the obtained emulsion. On first step, protein egg whites (including globulins as albumins and mucoproteins) that can act also as tensioactive agents are mixed with the sucrose esters. After the preparation of the sugar syrup the tensioactive agents are to be mix with the aqueous phase. Sucrose esters interact in stabilisation of sugar crystallisation process but here the sugar syrup is kept always warm, as so, sugar esters will play a role into the solid/liquid interface only after aeration. Careful must be taken with temperature: not too low to avoid sugar crystallisation; not too high to avoid proteins denaturation (sugar esters protect protein against from flocculation). The oil phase is added slowly at room temperature in order to form the emulsion. In step 5 the whipping allows the air to be retain in the pre-obtained emulsion, that will be stabilised by the sucrose esters in the air/(O/W) emulsion.
\nIngredients: Cream (250 g); milk (125 g); water (87.5 g); water for sugar syrup (37.5 g); sugar (37.5 g); sucrose ester (5 g) and spices (seeds of 1 piece cardamom, seeds of 1 piece of vanilla, ginger flower).
\nPreparation consists in:
Preparing the sugar syrup (aqueous phase): heat the sugar with the water to
Incorporation of the sucrose esters with cream and milk (plus spices).
Incorporation of the sugar syrup into the of the oil/water emulsion: using a hand blender make a mixture of the syrup with the remaining boiled ingredients.
Filtration of the solids (spices): make a filtration with fine mesh sieves and keep warm.
Formation of the foam: mix with a hand blender right before serving.
Foams and whipped emulsions are stabilised by dairy proteins. The illustrated preparation has fats, proteins, hydrocolloids, and colloidal components. The presence of the sucrose ester contributes, together with the proteins, to stabilising the interacting components of the preparation as an emulsion when they are first boiled and mix (homogenisation). Then, at last minute, the aeration process to make the foam should be implemented (aeration).
\nProteins (namely dairy proteins) and the sucrose ester present in the bulk preparation compete at interfaces air/water and oil/water. At high concentrations, the water-soluble sucrose ester is more effectively adsorbed at those interfaces and displace the proteins. This mechanism occurs depending on the ratio protein/surfactant. As so, proteins they are to be apportioned between the bulk phase (water) and interfaces (oil/water).
\nThe mix of the sucrose ester with proteins in the interfacial layers makes the surface film to be weaker when compared only with proteins, contributing to the destabilisation of the emulsion. This is important to the aeration process: when a cream is whipped, shear forces are acting into an aqueous dispersive system with a high interface area that encloses, oil and gaseous phases brought together. The destabilisation of the emulsion will make the incorporating of air easier during the foam manufacture and at same time the aqueous phase behaves like a reservoir of active material surface, say, protein and surfactant. This is beneficial for building a network of partially coalesced fat globules around the air bubbles and for stabilising new formed air-water interfaces.
\nSucrose esters were approved and registered by European Food Safety Authority or EFSA under the E number of 473. The authorization for the use of sucrose esters of fatty acids (E 473) was made in 1995 in various preparations but not for colour stabilisation and sweetening preparations but, having a wide range of applications, sucrose esters are used in many industrial preparations and the European Food Safety Authority (EFSA) requested to the food industries extra data about the use of the sucrose esters in baked goods and flavoured drinks (chocolate milk, cocoa, eggnog, drinking yogurt and whey based drinks) in 2004 [40].
\nThe and the panel responsible for the evaluation concluded that the daily the exposure to the additive exceeded the acceptable daily intake of 40 mg/kg/bw/day.
\nMeanwhile health concerns on high consumption of the sugar esters of fatty acids raised since it is used in several categories of food of preparations where data was not provided from producers. As so, the current exposes could be higher than that advised by the panel.
\nIn 2010, the panel recommend the collection of reported used form industry for fine bakery and flavoured drinks and in the light of new data, ANS Panel indeed concluded that the use of sucrose esters of fatty acids (E 473) may lead to an exposure higher than the 40 mg/kg/bw/day [41].
\nThe uncertainty regarding the amount of E473 that could be ingested by the population, due to the wide use of these additives, led the commission to launch of a public call for data aiming at collecting reported use levels from industry or analytical data and a motorization of the presence of the surfactant on the label of foods in 2014. A refined analysis was made based on the preference of the population for consuming certain food categories and brands (flavoured drinks, fine bakery, only dairy-based and almond drinks). The panel concluded that the refined exposure in the brand-loyal scenario could be estimated as 54 mg/kg/bw/per day for babies (12–35 months) and as 124 mg/kg/bw/per day for children (3–9 years), but as not all categories were included this value may be overestimated [42].
\nThe panel in 2018 recommended a higher detail in data collection in order to provide the scientific experts with data for a more realistic estimation. Thus, the actual studies point that there is an over cumulative intake of this additive by the European population due to quantity of preparations available in marked that use sucrose esters of fatty acids [42].
\nMonoglycerides and diglycerides are lipid molecules composed of a single fatty acid or two fatty acids, respectively, esterified with hydroxyl groups of the glycerol [43, 44]. The food additive itself, consists of a mixture of glycerol mono-, di- and tri-esters of fatty acids derived from edible oils and fats [45, 46]. The amount of mono- and di-esters should be at least 70% according to the European Regulation (2012), and may also contain a small quantity of free glycerol (maximum 7%) and fatty acids [45]. Therefore, it is a mixture of substances which may contain different mono- and diglycerides of fatty acids, depending on the fatty acid sources. The fatty acids in mono- and diglycerides may be saturated or unsaturated, being the lauric, linoleic, myristic, oleic, palmitic, and stearic fatty acids the most prevalent. [46].
\nA revision concerning the synthesis of monoglycerides was published some years ago [46]. Their synthesis can be made according to schematic reactions presented in Figure 11. As seen, mono- and diglycerides of fatty acids may be produced by chemical methods, such as inter-esterification (glycerolysis) of fatty acid esters with glycerol and direct esterification of glycerol with fatty acids [47, 48, 49]. Some methyl esters of the fatty acids used are depicted in Figure 12. Both reactions occur under alkaline conditions at a high temperature (200–250°C), and yield a mixture of mono-, di- and triglycerides in addition to a reduced fraction of free glycerol [46, 50]. Alternatively, mono- and diglycerides of fatty acids may be produced by enzymatic hydrolysis of triglycerides [51, 52]. The advantages of enzymatic synthesis are higher yields and mild reaction conditions, resulting in products of higher quality and lower energy consumption [53].
\nSynthesis of monoglycerides, diglycerides and triglycerides via trans-esterification (glycerolysis) using methyl-fatty acids and glycerol in a basic reaction medium (adapted from [
Examples of methyl esters fatty acids used in the esterification of glycerol.
Regardless of the chosen method, it is usually necessary to separate and to concentrate these glycerides [48]. Monoglycerides may be separated from the diglycerides, triglycerides, and glycerol by molecular distillation. This a method to separate and purify thermally unstable compounds and substances with low vapour pressure and higher molecular weight, without significant thermal decomposition [48]. Molecular distilled monoglycerides contain an equilibrium of 1-monoglycerides and 2-monoglycerides dependent on the temperature used during the process. The monoester content is usually 90–95% in commercially distilled monoglycerides [50]. Distilled monoglycerides have a better dispersibility in water than the mono- and diglycerides of fatty acids because they present high purity and well-defined molecular structure, forming a liquid crystalline mesomorphic phase with ordered bilayers of the fatty acid chains, separated by water layers associated with the polar groups [50]. This feature is useful in food products where interactions with water-soluble ingredients (e.g., starch components) or the aerating properties of fat-free products are of importance [54]. When distilled monoglycerides are heated to their melting point with water, a gel is formed in which the water layers alternate with lipid bilayers [55]. The melting point depends on the chain length of the fatty acid and on the purity of the monoglyceride [50].
\nMono- and diglycerides of fatty acids are amphipathic molecules, which can be represented as depicted in synthetic pathways of Figure 11. They can be absorbed in the water/oil surfaces once the hydrophilic head has a high affinity for water, and a lipophilic tail to the oil [49]. The structure of mono- and di-glycerides of fatty acids classifies them as surfactants, i.e., surface-active agents or molecules that migrate to the interface between two phases (solid, liquid, or gas).
\nThe functional properties of mono- and diglycerides of fatty acids are determined by the HLB of the mixture that will depend on i) the type of fat used as the base ingredient, i.e., if the original fat is saturated or unsaturated, ii) the length of the hydrocarbon chain fatty acids and iii) the percentage of monoglycerides. The mono- and di-glycerides of fatty acids are non-ionic oil soluble surfactants, predominantly lipophilic and only sparingly soluble in water, having a low HLB. Therefore, they stabilise W/O emulsions such as margarines and spreads, by forming reversed micelles in oil [50, 56]. They are also used to inhibit fat crystallisation in some O/W emulsions because this improves the stability of the food product to refrigeration conditions, for example, in dressings. Moreover, oil-soluble emulsifiers can be used in combination with water-soluble emulsifiers to facilitate protein displacement from fat droplets during the manufacturing of ice creams, whipped creams, and toppings.
\nThe food additive mono- and diglycerides of fatty acids offers the food industry many solutions for optimal product formulation and processing. When used as additive in food products such as bread and baked products and ice cream, mono- and diglycerides of fatty acids require a high concentration of monoglycerides [57, 58]. The high interest of the food industry in the utilisation of mono- and diglycerides of fatty acid additives is due to the fact they are safe for consumption and have useful properties that improve the production of food products [59].
\nFood-grade mono- and diglycerides of fatty acids have been studied as surface-active substances or foaming agents. Diglycerol monomyristate influences the foamability and stability of olive oil foams, depending on the surfactant concentration, and the size of its solid particles [60]. Moreover, the addition of a mixture of distilled mono- and diglycerides of edible saturated fatty acids from vegetable origin with a total content in monoglycerides larger than 90% result in high stable foams of rapeseed oil, in which a dense layer of surfactant crystals at the oil-air interface protects the air bubbles, thus preventing the dissolution and coalescence of the system [61]. In addition, there is reported evidence of Pickering stabilisation of gas bubbles by monoglyceride crystals at the air–oil interface. Gunes
To prepare “olive oil foam”, two ingredients are necessary: extra virgin olive oil (200 g) and mono- and diglycerides flakes (200 g) Figure 13.
\nA olive oil foam prepared with diglycerides flakes.
Preparation consists in:
Heat the olive oil with the mono- and diglycerides of fatty acids flakes until the mixture reaches the temperature of 60°C. Stir until the flakes dissolve.
Pour the mixture into a heat resistant whipping siphon and charge as instructed by the manufacturer.
Serve warm. To use it later, keep the whipping siphon at room temperature.
According to the European Regulation the presentation of the food additive E-471 varies from a pale yellow to pale brown oily liquid to a white or slightly off-white hard waxy solid. The solids may be in the form of flakes, powders, or small beads [63].
\nMono- and diglycerides of fatty acids are the most widely used food emulsifiers, accounting for around 70% of the world production of food emulsifiers [3, 56]. Commercial mono- and diglycerides of fatty acids usually contain 45–55% monoglycerides, 38–45% diglycerides, 8–12% triglyceride and 1–7% free glycerol [50]. Mono- and diglycerides of fatty acids are also produced in the gastrointestinal tract during the hydrolysis of the food derived triglycerides by gastric and pancreatic lipases [64]. Mono- and diglycerides of fatty acids have been evaluated by the Joint FAO/WHO Expert Committee on Food Additives in 1974. The commission recommended a specific risk assessment for its use in food products for infants under the age of 12 weeks [65]. In 2017, the safety of mono- and diglycerides of fatty acids when used as a food additive was re-evaluated by the EFSA Panel on Food Additives and Nutrient Sources added to Food for ages above 12 weeks of age [66]. Since the hydrolysis of mono- and diglycerides of fatty acids is likely to occur in the gastrointestinal tract with production of free glycerol and free fatty acids. For this reason, the Panel also evaluated the safety of the food additives glycerol (E 422) and fatty acids (E 570). No evidence for adverse effects was reported in toxicity studies that assessed these additives. Neither genotoxic nor carcinogenic effects have been observed [67]. On the other hand, exposure to mono- and diglycerides of fatty acids may be compared with the fat consumed, due to the similarity in their metabolic breakdown. US dietary guidelines recommend an overall fat consumption of 30% of total energy intake and saturated fat consumption of 10% of total energy intake [68]. High saturated fat intake has been associated with higher risk of coronary heart disease and mortality [69]. Although not all saturated fats have the same biological activity, the saturated fatty acids palmitic acid and myristic acid, often used in E-471 additives, may have the most negative impact on serum lipidic levels [70]. However, EFSA Panel reports a small contribution of mono- and diglycerides of fatty acids to the daily fat intake, representing around 0.8–3.5% of the recommendation [67]. EFSA Panel concluded that there was no safety concern regarding the use of these food additives for the general population and that there was no need for a numerical acceptable daily intake [66]. In addition, since the dietary exposure to emulsifiers has not increased over the 10-year period there is no reason to suspect that the dietary exposure may cause a safety concern [47].
\nAs mentioned before, the additives here discussed act as surfactant food additives. Independently of the assessment and evaluation, it is worthy to be mention that there are studies concerning their possible effects on intestinal barriers and microbiota that probably will keep the experts watchful. Recent studies suggest that high doses of emulsifier consumption may contribute to the rising incidence of several diseases involving the gastro-intestinal tract [71, 72, 73]. The rise of scientific reports and population studies will help risk assessors make adequate re-evaluations concerning the authorised food emulsifiers.
\nThe utilisation of sucrose esters of fatty acids and mono- and diacylglycerides of fatty acids as food additives has been increasing exponentially. Those molecules act as surfactants and, depending of their mixtures and nature of the esterified fatty acids, they can present a wide range of HLB values. As so, they are useful for promoting the stabilisation of oil–water; water–oil and water/oil-gas emulsions. They are a common ingredient in industrial bakery, white sauces, alternative dairy to milk, aerated dairy desserts, ice creams, mousses, confectionery and preparation of cereals based products. They are obtained by chemical or enzymatic synthesises from natural reagents as fatty acids, sucrose and glycerol by esterification present advantages concerning about their biodegradability: after ingestion, they are hydrolysed by digestive enzymes into sucrose/glycerol and their component fatty acids that are further metabolised in the usual way. Despite this, concerns about their safety are rising since the daily intake doses may become higher than the maximum safe daily intake doses. Evaluation panels made studies about refined exposure in the brand-loyal scenario concluding that the daily intake doses could be overestimated specially in babies and children.
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His studies in robotics lead him not only to a PhD degree but also inspired him to co-found and build the International Journal of Advanced Robotic Systems - world's first Open Access journal in the field of robotics.",institutionString:null,institution:{name:"TU Wien",country:{name:"Austria"}}},{id:"441",title:"Ph.D.",name:"Jaekyu",middleName:null,surname:"Park",slug:"jaekyu-park",fullName:"Jaekyu Park",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/441/images/1881_n.jpg",biography:null,institutionString:null,institution:{name:"LG Corporation (South Korea)",country:{name:"Korea, South"}}},{id:"465",title:"Dr.",name:"Christian",middleName:null,surname:"Martens",slug:"christian-martens",fullName:"Christian Martens",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Rheinmetall (Germany)",country:{name:"Germany"}}},{id:"479",title:"Dr.",name:"Valentina",middleName:null,surname:"Colla",slug:"valentina-colla",fullName:"Valentina Colla",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/479/images/358_n.jpg",biography:null,institutionString:null,institution:{name:"Sant'Anna School of Advanced Studies",country:{name:"Italy"}}},{id:"494",title:"PhD",name:"Loris",middleName:null,surname:"Nanni",slug:"loris-nanni",fullName:"Loris Nanni",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/494/images/system/494.jpg",biography:"Loris Nanni received his Master Degree cum laude on June-2002 from the University of Bologna, and the April 26th 2006 he received his Ph.D. in Computer Engineering at DEIS, University of Bologna. On September, 29th 2006 he has won a post PhD fellowship from the university of Bologna (from October 2006 to October 2008), at the competitive examination he was ranked first in the industrial engineering area. He extensively served as referee for several international journals. He is author/coauthor of more than 100 research papers. He has been involved in some projects supported by MURST and European Community. His research interests include pattern recognition, bioinformatics, and biometric systems (fingerprint classification and recognition, signature verification, face recognition).",institutionString:null,institution:null},{id:"496",title:"Dr.",name:"Carlos",middleName:null,surname:"Leon",slug:"carlos-leon",fullName:"Carlos Leon",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of Seville",country:{name:"Spain"}}},{id:"512",title:"Dr.",name:"Dayang",middleName:null,surname:"Jawawi",slug:"dayang-jawawi",fullName:"Dayang Jawawi",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of Technology Malaysia",country:{name:"Malaysia"}}},{id:"528",title:"Dr.",name:"Kresimir",middleName:null,surname:"Delac",slug:"kresimir-delac",fullName:"Kresimir Delac",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/528/images/system/528.jpg",biography:"K. Delac received his B.Sc.E.E. degree in 2003 and is currentlypursuing a Ph.D. degree at the University of Zagreb, Faculty of Electrical Engineering andComputing. His current research interests are digital image analysis, pattern recognition andbiometrics.",institutionString:null,institution:{name:"University of Zagreb",country:{name:"Croatia"}}},{id:"557",title:"Dr.",name:"Andon",middleName:"Venelinov",surname:"Topalov",slug:"andon-topalov",fullName:"Andon Topalov",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/557/images/1927_n.jpg",biography:"Dr. Andon V. Topalov received the MSc degree in Control Engineering from the Faculty of Information Systems, Technologies, and Automation at Moscow State University of Civil Engineering (MGGU) in 1979. He then received his PhD degree in Control Engineering from the Department of Automation and Remote Control at Moscow State Mining University (MGSU), Moscow, in 1984. From 1985 to 1986, he was a Research Fellow in the Research Institute for Electronic Equipment, ZZU AD, Plovdiv, Bulgaria. In 1986, he joined the Department of Control Systems, Technical University of Sofia at the Plovdiv campus, where he is presently a Full Professor. He has held long-term visiting Professor/Scholar positions at various institutions in South Korea, Turkey, Mexico, Greece, Belgium, UK, and Germany. And he has coauthored one book and authored or coauthored more than 80 research papers in conference proceedings and journals. His current research interests are in the fields of intelligent control and robotics.",institutionString:null,institution:{name:"Technical University of Sofia",country:{name:"Bulgaria"}}},{id:"585",title:"Prof.",name:"Munir",middleName:null,surname:"Merdan",slug:"munir-merdan",fullName:"Munir Merdan",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/585/images/system/585.jpg",biography:"Munir Merdan received the M.Sc. degree in mechanical engineering from the Technical University of Sarajevo, Bosnia and Herzegovina, in 2001, and the Ph.D. degree in electrical engineering from the Vienna University of Technology, Vienna, Austria, in 2009.Since 2005, he has been at the Automation and Control Institute, Vienna University of Technology, where he is currently a Senior Researcher. His research interests include the application of agent technology for achieving agile control in the manufacturing environment.",institutionString:null,institution:null},{id:"605",title:"Prof",name:"Dil",middleName:null,surname:"Hussain",slug:"dil-hussain",fullName:"Dil Hussain",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/605/images/system/605.jpg",biography:"Dr. Dil Muhammad Akbar Hussain is a professor of Electronics Engineering & Computer Science at the Department of Energy Technology, Aalborg University Denmark. Professor Akbar has a Master degree in Digital Electronics from Govt. College University, Lahore Pakistan and a P-hD degree in Control Engineering from the School of Engineering and Applied Sciences, University of Sussex United Kingdom. Aalborg University has Two Satellite Campuses, one in Copenhagen (Aalborg University Copenhagen) and the other in Esbjerg (Aalborg University Esbjerg).\n· He is a member of prestigious IEEE (Institute of Electrical and Electronics Engineers), and IAENG (International Association of Engineers) organizations. \n· He is the chief Editor of the Journal of Software Engineering.\n· He is the member of the Editorial Board of International Journal of Computer Science and Software Technology (IJCSST) and International Journal of Computer Engineering and Information Technology. \n· He is also the Editor of Communication in Computer and Information Science CCIS-20 by Springer.\n· Reviewer For Many Conferences\nHe is the lead person in making collaboration agreements between Aalborg University and many universities of Pakistan, for which the MOU’s (Memorandum of Understanding) have been signed.\nProfessor Akbar is working in Academia since 1990, he started his career as a Lab demonstrator/TA at the University of Sussex. After finishing his P. hD degree in 1992, he served in the Industry as a Scientific Officer and continued his academic career as a visiting scholar for a number of educational institutions. In 1996 he joined National University of Science & Technology Pakistan (NUST) as an Associate Professor; NUST is one of the top few universities in Pakistan. In 1999 he joined an International Company Lineo Inc, Canada as Manager Compiler Group, where he headed the group for developing Compiler Tool Chain and Porting of Operating Systems for the BLACKfin processor. The processor development was a joint venture by Intel and Analog Devices. In 2002 Lineo Inc., was taken over by another company, so he joined Aalborg University Denmark as an Assistant Professor.\nProfessor Akbar has truly a multi-disciplined career and he continued his legacy and making progress in many areas of his interests both in teaching and research. He has contributed in stochastic estimation of control area especially, in the Multiple Target Tracking and Interactive Multiple Model (IMM) research, Ball & Beam Control Problem, Robotics, Levitation Control. He has contributed in developing Algorithms for Fingerprint Matching, Computer Vision and Face Recognition. He has been supervising Pattern Recognition, Formal Languages and Distributed Processing projects for several years. He has reviewed many books on Management, Computer Science. Currently, he is an active and permanent reviewer for many international conferences and symposia and the program committee member for many international conferences.\nIn teaching he has taught the core computer science subjects like, Digital Design, Real Time Embedded System Programming, Operating Systems, Software Engineering, Data Structures, Databases, Compiler Construction. 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It was reported that it is a disease that affects 5.29% of children and adolescents in the entire world. Although ADHD is a disorder with high inheritability, genetic factors are not the only explanation to ADHD etiology. ADHD is a disorder etiology which has genetic and environmental components and gene-environment interaction. In spite of the fact that many environmental factors are linked to ADHD, the number of environmental factors that are proven to be in significant cause-effect relation is too small. In other words, in presence of proper genetic basis, disease appears in presence of many environmental factors each of which have a slight effect, its severity or prognosis is variable. Environmental factors that are most commonly linked to ADHD pathophysiology are; complications during pregnancy, natal and postnatal period, several toxins and food substances. 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Evidence indicates that 20-50% of children with ADHD meet criteria for ASD, and 30-80% of ASD children meet criteria for ADHD.",book:{id:"4611",slug:"adhd-new-directions-in-diagnosis-and-treatment",title:"ADHD",fullTitle:"ADHD - New Directions in Diagnosis and Treatment"},signatures:"Maria Carmen Carrascosa-Romero and Carlos De Cabo- De La Vega",authors:[{id:"61718",title:"Dr.",name:"María Carmen",middleName:null,surname:"Carrascosa-Romero",slug:"maria-carmen-carrascosa-romero",fullName:"María Carmen Carrascosa-Romero"},{id:"61719",title:"Dr.",name:"Carlos",middleName:null,surname:"De Cabo De La Vega",slug:"carlos-de-cabo-de-la-vega",fullName:"Carlos De Cabo De La Vega"}]}],mostDownloadedChaptersLast30Days:[{id:"71112",title:"Stress 0.0. Experimental Program of Meditations for Stress Reduction",slug:"stress-0-0-experimental-program-of-meditations-for-stress-reduction",totalDownloads:818,totalCrossrefCites:0,totalDimensionsCites:0,abstract:"Welcome to the 0.0 Stress program. A practical trip integrator to reduce stress to its minimum expression. In this chapter, we will deepen our transpersonal experiential program, which can be very useful for anyone who experiences any signs or symptoms of stress such as anxiety, irritability, muscular tension, burnout, apathy, restlessness, headache, fatigue, digestive problems, concentration difficulties, worry, overwork, substance abuse, smoking, eating disorders, sleep disturbances, or simply feeling overwhelmed by events. 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Evidence indicates that 20-50% of children with ADHD meet criteria for ASD, and 30-80% of ASD children meet criteria for ADHD.",book:{id:"4611",slug:"adhd-new-directions-in-diagnosis-and-treatment",title:"ADHD",fullTitle:"ADHD - New Directions in Diagnosis and Treatment"},signatures:"Maria Carmen Carrascosa-Romero and Carlos De Cabo- De La Vega",authors:[{id:"61718",title:"Dr.",name:"María Carmen",middleName:null,surname:"Carrascosa-Romero",slug:"maria-carmen-carrascosa-romero",fullName:"María Carmen Carrascosa-Romero"},{id:"61719",title:"Dr.",name:"Carlos",middleName:null,surname:"De Cabo De La Vega",slug:"carlos-de-cabo-de-la-vega",fullName:"Carlos De Cabo De La Vega"}]},{id:"49032",title:"Mindfulness Meditation — A New Preventive Intervention for ADHD",slug:"mindfulness-meditation-a-new-preventive-intervention-for-adhd",totalDownloads:2100,totalCrossrefCites:3,totalDimensionsCites:1,abstract:"Medication and behavioral treatments have been used for ADHD treatments; however, both have limitations. Mindfulness meditation has been shown to improve attention and self-control, (or self-regulation), which could help the core ADHD symptoms of inattention, impulsivity, and hyperactivity. 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It was reported that it is a disease that affects 5.29% of children and adolescents in the entire world. Although ADHD is a disorder with high inheritability, genetic factors are not the only explanation to ADHD etiology. ADHD is a disorder etiology which has genetic and environmental components and gene-environment interaction. In spite of the fact that many environmental factors are linked to ADHD, the number of environmental factors that are proven to be in significant cause-effect relation is too small. In other words, in presence of proper genetic basis, disease appears in presence of many environmental factors each of which have a slight effect, its severity or prognosis is variable. Environmental factors that are most commonly linked to ADHD pathophysiology are; complications during pregnancy, natal and postnatal period, several toxins and food substances. It has been considered that exposure to risk factors that may affect development of the brain in any of these periods will have long-term effects on behavior. Along with mother’s cigarette or alcohol use during pregnancy, emotional difficulties, medical diseases and complications of pregnancy; natal complications, low birth weight, premature birth, post mature birth, physical traumas that may affect brain development in early childhood, psychosocial difficulties are also found to be related to ADHD. Studies of gene-environment interaction also note the importance of environmental factors. For example, a study showed that in cases which carry 7 repeated alleles of DRD4, exposure to prenatal cigarettes causes more severe symptoms of ADHD. 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He is currently the Director of the Postgraduate Program in Implantology of the Bioface/UCAM/PgO (Montevideo, Uruguay), Director of the Cathedra of Biotechnology of the Catholic University of Murcia (Murcia, Spain), an Extraordinary Full Professor of the Catholic University of Murcia (Murcia, Spain) as well as the Director of the private center of research Biotecnos – Technology and Science (Montevideo, Uruguay). Applied biomaterials, cellular and molecular biology, and dental implants are among his research interests. He has published several original papers in renowned journals. 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Vikhe",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/323731/images/13613_n.jpg",biography:"Dr Deepak M.Vikhe .\n\n\t\n\tDr Deepak M.Vikhe , completed his Masters & PhD in Prosthodontics from Rural Dental College, Loni securing third rank in the Pravara Institute of Medical Sciences Deemed University. He was awarded Dr.G.C.DAS Memorial Award for Research on Implants at 39th IPS conference Dubai (U A E).He has two patents under his name. He has received Dr.Saraswati medal award for best research for implant study in 2017.He has received Fully funded scholarship to Spain ,university of Santiago de Compostela. He has completed fellowship in Implantlogy from Noble Biocare. \nHe has attended various conferences and CDE programmes and has national publications to his credit. His field of interest is in Implant supported prosthesis. Presently he is working as a associate professor in the Dept of Prosthodontics, Rural Dental College, Loni and maintains a successful private practice specialising in Implantology at Rahata.\n\nEmail: drdeepak_mvikhe@yahoo.com..................",institutionString:null,institution:{name:"Pravara Institute of Medical Sciences",country:{name:"India"}}},{id:"204110",title:"Dr.",name:"Ahmed A.",middleName:null,surname:"Madfa",slug:"ahmed-a.-madfa",fullName:"Ahmed A. Madfa",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/204110/images/system/204110.jpg",biography:"Dr. Madfa is currently Associate Professor of Endodontics at Thamar University and a visiting lecturer at Sana'a University and University of Sciences and Technology. He has more than 6 years of experience in teaching. 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Dr. Madfa also regularly attends international conferences and holds administrative positions (Deputy Dean of the Faculty for Students’ & Academic Affairs and Deputy Head of Research Unit).",institutionString:"Thamar University",institution:null},{id:"210472",title:"Dr.",name:"Nermin",middleName:"Mohammed Ahmed",surname:"Yussif",slug:"nermin-yussif",fullName:"Nermin Yussif",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/210472/images/system/210472.jpg",biography:"Dr. Nermin Mohammed Ahmed Yussif is working at the Faculty of dentistry, University for October university for modern sciences and arts (MSA). Her areas of expertise include: periodontology, dental laserology, oral implantology, periodontal plastic surgeries, oral mesotherapy, nutrition, dental pharmacology. She is an editor and reviewer in numerous international journals.",institutionString:"MSA University",institution:null},{id:"204606",title:"Dr.",name:"Serdar",middleName:null,surname:"Gözler",slug:"serdar-gozler",fullName:"Serdar Gözler",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/204606/images/system/204606.jpeg",biography:"Dr. Serdar Gözler has completed his undergraduate studies at the Marmara University Faculty of Dentistry in 1978, followed by an assistantship in the Prosthesis Department of Dicle University Faculty of Dentistry. Starting his PhD work on non-resilient overdentures with Assoc. Prof. Hüsnü Yavuzyılmaz, he continued his studies with Prof. Dr. Gürbüz Öztürk of Istanbul University Faculty of Dentistry Department of Prosthodontics, this time on Gnatology. He attended training programs on occlusion, neurology, neurophysiology, EMG, radiology and biostatistics. In 1982, he presented his PhD thesis \\Gerber and Lauritzen Occlusion Analysis Techniques: Diagnosis Values,\\ at Istanbul University School of Dentistry, Department of Prosthodontics. As he was also working with Prof. Senih Çalıkkocaoğlu on The Physiology of Chewing at the same time, Gözler has written a chapter in Çalıkkocaoğlu\\'s book \\Complete Prostheses\\ entitled \\The Place of Neuromuscular Mechanism in Prosthetic Dentistry.\\ The book was published five times since by the Istanbul University Publications. Having presented in various conferences about occlusion analysis until 1998, Dr. Gözler has also decided to use the T-Scan II occlusion analysis method. Having been personally trained by Dr. Robert Kerstein on this method, Dr. Gözler has been lecturing on the T-Scan Occlusion Analysis Method in conferences both in Turkey and abroad. Dr. Gözler has various articles and presentations on Digital Occlusion Analysis methods. He is now Head of the TMD Clinic at Prosthodontic Department of Faculty of Dentistry , Istanbul Aydın University , Turkey.",institutionString:"Istanbul Aydin University",institution:{name:"Istanbul Aydın University",country:{name:"Turkey"}}},{id:"256417",title:"Associate Prof.",name:"Sanaz",middleName:null,surname:"Sadry",slug:"sanaz-sadry",fullName:"Sanaz Sadry",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/256417/images/8106_n.jpg",biography:null,institutionString:null,institution:{name:"Istanbul Aydın University",country:{name:"Turkey"}}},{id:"240870",title:"Ph.D.",name:"Alaa Eddin Omar",middleName:null,surname:"Al Ostwani",slug:"alaa-eddin-omar-al-ostwani",fullName:"Alaa Eddin Omar Al Ostwani",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/240870/images/system/240870.jpeg",biography:"Dr. Al Ostwani Alaa Eddin Omar received his Master in dentistry from Damascus University in 2010, and his Ph.D. in Pediatric Dentistry from Damascus University in 2014. Dr. Al Ostwani is an assistant professor and faculty member at IUST University since 2014. \nDuring his academic experience, he has received several awards including the scientific research award from the Union of Arab Universities, the Syrian gold medal and the international gold medal for invention and creativity. Dr. Al Ostwani is a Member of the International Association of Dental Traumatology and the Syrian Society for Research and Preventive Dentistry since 2017. He is also a Member of the Reviewer Board of International Journal of Dental Medicine (IJDM), and the Indian Journal of Conservative and Endodontics since 2016.",institutionString:"International University for Science and Technology.",institution:{name:"Islamic University of Science and Technology",country:{name:"India"}}},{id:"42847",title:"Dr.",name:"Belma",middleName:null,surname:"Işik Aslan",slug:"belma-isik-aslan",fullName:"Belma Işik Aslan",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/42847/images/system/42847.jpg",biography:"Dr. Belma IşIk Aslan was born in 1976 in Ankara-TURKEY. After graduating from TED Ankara College in 1994, she attended to Gazi University, Faculty of Dentistry in Ankara. She completed her PhD in orthodontic education at Gazi University between 1999-2005. Dr. Işık Aslan stayed at the Providence Hospital Craniofacial Institude and Reconstructive Surgery in Michigan, USA for three months as an observer. She worked as a specialist doctor at Gazi University, Dentistry Faculty, Department of Orthodontics between 2005-2014. She was appointed as associate professor in January, 2014 and as professor in 2021. Dr. Işık Aslan still works as an instructor at the same faculty. She has published a total of 35 articles, 10 book chapters, 39 conference proceedings both internationally and nationally. Also she was the academic editor of the international book 'Current Advances in Orthodontics'. She is a member of the Turkish Orthodontic Society and Turkish Cleft Lip and Palate Society. She is married and has 2 children. Her knowledge of English is at an advanced level.",institutionString:"Gazi University Dentistry Faculty Department of Orthodontics",institution:null},{id:"202198",title:"Dr.",name:"Buket",middleName:null,surname:"Aybar",slug:"buket-aybar",fullName:"Buket Aybar",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/202198/images/6955_n.jpg",biography:"Buket Aybar, DDS, PhD, was born in 1971. She graduated from Istanbul University, Faculty of Dentistry, in 1992 and completed her PhD degree on Oral and Maxillofacial Surgery in Istanbul University in 1997.\r\nDr. Aybar is currently a full-time professor in Istanbul University, Faculty of Dentistry Department of Oral and Maxillofacial Surgery. She has teaching responsibilities in graduate and postgraduate programs. Her clinical practice includes mainly dentoalveolar surgery.\r\nHer topics of interest are biomaterials science and cell culture studies. She has many articles in international and national scientific journals and chapters in books; she also has participated in several scientific projects supported by Istanbul University Research fund.",institutionString:null,institution:{name:"Marmara University",country:{name:"Turkey"}}},{id:"178412",title:"Associate Prof.",name:"Guhan",middleName:null,surname:"Dergin",slug:"guhan-dergin",fullName:"Guhan Dergin",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/178412/images/6954_n.jpg",biography:"Assoc. Prof. Dr. Gühan Dergin was born in 1973 in Izmit. He graduated from Marmara University Faculty of Dentistry in 1999. He completed his specialty of OMFS surgery in Marmara University Faculty of Dentistry and obtained his PhD degree in 2006. In 2005, he was invited as a visiting doctor in the Oral and Maxillofacial Surgery Department of the University of North Carolina, USA, where he went on a scholarship. Dr. Dergin still continues his academic career as an associate professor in Marmara University Faculty of Dentistry. He has many articles in international and national scientific journals and chapters in books.",institutionString:null,institution:{name:"Marmara University",country:{name:"Turkey"}}},{id:"178414",title:"Prof.",name:"Yusuf",middleName:null,surname:"Emes",slug:"yusuf-emes",fullName:"Yusuf Emes",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/178414/images/6953_n.jpg",biography:"Born in Istanbul in 1974, Dr. Emes graduated from Istanbul University Faculty of Dentistry in 1997 and completed his PhD degree in Istanbul University faculty of Dentistry Department of Oral and Maxillofacial Surgery in 2005. He has papers published in international and national scientific journals, including research articles on implantology, oroantral fistulas, odontogenic cysts, and temporomandibular disorders. Dr. Emes is currently working as a full-time academic staff in Istanbul University faculty of Dentistry Department of Oral and Maxillofacial Surgery.",institutionString:null,institution:{name:"Istanbul University",country:{name:"Turkey"}}},{id:"192229",title:"Ph.D.",name:"Ana Luiza",middleName:null,surname:"De Carvalho Felippini",slug:"ana-luiza-de-carvalho-felippini",fullName:"Ana Luiza De Carvalho Felippini",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/192229/images/system/192229.jpg",biography:null,institutionString:"University of São Paulo",institution:{name:"University of Sao Paulo",country:{name:"Brazil"}}},{id:"256851",title:"Prof.",name:"Ayşe",middleName:null,surname:"Gülşen",slug:"ayse-gulsen",fullName:"Ayşe Gülşen",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/256851/images/9696_n.jpg",biography:"Dr. Ayşe Gülşen graduated in 1990 from Faculty of Dentistry, University of Ankara and did a postgraduate program at University of Gazi. \nShe worked as an observer and research assistant in Craniofacial Surgery Departments in New York, Providence Hospital in Michigan and Chang Gung Memorial Hospital in Taiwan. \nShe works as Craniofacial Orthodontist in Department of Aesthetic, Plastic and Reconstructive Surgery, Faculty of Medicine, University of Gazi, Ankara Turkey since 2004.",institutionString:"Orthodontist, Assoc Prof in the Department of Aesthetic, Plastic and Reconstructive Surgery, Faculty of Medicine, University of Gazi",institution:null},{id:"255366",title:"Prof.",name:"Tosun",middleName:null,surname:"Tosun",slug:"tosun-tosun",fullName:"Tosun Tosun",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/255366/images/7347_n.jpg",biography:"Graduated at the Faculty of Dentistry, University of Istanbul, Turkey in 1989;\nVisitor Assistant at the University of Padua, Italy and Branemark Osseointegration Center of Treviso, Italy between 1993-94;\nPhD thesis on oral implantology in University of Istanbul and was awarded the academic title “Dr.med.dent.”, 1997;\nHe was awarded the academic title “Doç.Dr.” (Associated Professor) in 2003;\nProficiency in Botulinum Toxin Applications, Reading-UK in 2009;\nMastership, RWTH Certificate in Laser Therapy in Dentistry, AALZ-Aachen University, Germany 2009-11;\nMaster of Science (MSc) in Laser Dentistry, University of Genoa, Italy 2013-14.\n\nDr.Tosun worked as Research Assistant in the Department of Oral Implantology, Faculty of Dentistry, University of Istanbul between 1990-2002. \nHe worked part-time as Consultant surgeon in Harvard Medical International Hospitals and John Hopkins Medicine, Istanbul between years 2007-09.\u2028He was contract Professor in the Department of Surgical and Diagnostic Sciences (DI.S.C.), Medical School, University of Genova, Italy between years 2011-16. \nSince 2015 he is visiting Professor at Medical School, University of Plovdiv, Bulgaria. \nCurrently he is Associated Prof.Dr. at the Dental School, Oral Surgery Dept., Istanbul Aydin University and since 2003 he works in his own private clinic in Istanbul, Turkey.\u2028\nDr.Tosun is reviewer in journal ‘Laser in Medical Sciences’, reviewer in journal ‘Folia Medica\\', a Fellow of the International Team for Implantology, Clinical Lecturer of DGZI German Association of Oral Implantology, Expert Lecturer of Laser&Health Academy, Country Representative of World Federation for Laser Dentistry, member of European Federation of Periodontology, member of Academy of Laser Dentistry. Dr.Tosun presents papers in international and national congresses and has scientific publications in international and national journals. He speaks english, spanish, italian and french.",institutionString:null,institution:{name:"Istanbul Aydın University",country:{name:"Turkey"}}},{id:"260116",title:"Dr.",name:"Mehmet",middleName:null,surname:"Yaltirik",slug:"mehmet-yaltirik",fullName:"Mehmet Yaltirik",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/260116/images/7413_n.jpg",biography:"Birth Date 25.09.1965\r\nBirth Place Adana- Turkey\r\nSex Male\r\nMarrial Status Bachelor\r\nDriving License Acquired\r\nMother Tongue Turkish\r\n\r\nAddress:\r\nWork:University of Istanbul,Faculty of Dentistry, Department of Oral Surgery and Oral Medicine 34093 Capa,Istanbul- TURKIYE",institutionString:null,institution:{name:"Istanbul University",country:{name:"Turkey"}}},{id:"171887",title:"Prof.",name:"Zühre",middleName:null,surname:"Akarslan",slug:"zuhre-akarslan",fullName:"Zühre Akarslan",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/171887/images/system/171887.jpg",biography:"Zühre Akarslan was born in 1977 in Cyprus. She graduated from Gazi University Faculty of Dentistry, Ankara, Turkey in 2000. \r\nLater she received her Ph.D. degree from the Oral Diagnosis and Radiology Department; which was recently renamed as Oral and Dentomaxillofacial Radiology, from the same university. \r\nShe is working as a full-time Associate Professor and is a lecturer and an academic researcher. \r\nHer expertise areas are dental caries, cancer, dental fear and anxiety, gag reflex in dentistry, oral medicine, and dentomaxillofacial radiology.",institutionString:"Gazi University",institution:{name:"Gazi University",country:{name:"Turkey"}}},{id:"272237",title:"Dr.",name:"Pinar",middleName:"Kiymet",surname:"Karataban",slug:"pinar-karataban",fullName:"Pinar Karataban",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/272237/images/8911_n.png",biography:"Assist.Prof.Dr.Pınar Kıymet Karataban, DDS PhD \n\nDr.Pınar Kıymet Karataban was born in Istanbul in 1975. After her graduation from Marmara University Faculty of Dentistry in 1998 she started her PhD in Paediatric Dentistry focused on children with special needs; mainly children with Cerebral Palsy. She finished her pHD thesis entitled \\'Investigation of occlusion via cast analysis and evaluation of dental caries prevalance, periodontal status and muscle dysfunctions in children with cerebral palsy” in 2008. She got her Assist. Proffessor degree in Istanbul Aydın University Paediatric Dentistry Department in 2015-2018. ın 2019 she started her new career in Bahcesehir University, Istanbul as Head of Department of Pediatric Dentistry. In 2020 she was accepted to BAU International University, Batumi as Professor of Pediatric Dentistry. She’s a lecturer in the same university meanwhile working part-time in private practice in Ege Dental Studio (https://www.egedisklinigi.com/) a multidisciplinary dental clinic in Istanbul. Her main interests are paleodontology, ancient and contemporary dentistry, oral microbiology, cerebral palsy and special care dentistry. She has national and international publications, scientific reports and is a member of IAPO (International Association for Paleodontology), IADH (International Association of Disability and Oral Health) and EAPD (European Association of Pediatric Dentistry).",institutionString:null,institution:null},{id:"172009",title:"Dr.",name:"Fatma Deniz",middleName:null,surname:"Uzuner",slug:"fatma-deniz-uzuner",fullName:"Fatma Deniz Uzuner",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/172009/images/7122_n.jpg",biography:"Dr. Deniz Uzuner was born in 1969 in Kocaeli-TURKEY. After graduating from TED Ankara College in 1986, she attended the Hacettepe University, Faculty of Dentistry in Ankara. \nIn 1993 she attended the Gazi University, Faculty of Dentistry, Department of Orthodontics for her PhD education. After finishing the PhD education, she worked as orthodontist in Ankara Dental Hospital under the Turkish Government, Ministry of Health and in a special Orthodontic Clinic till 2011. Between 2011 and 2016, Dr. Deniz Uzuner worked as a specialist in the Department of Orthodontics, Faculty of Dentistry, Gazi University in Ankara/Turkey. In 2016, she was appointed associate professor. Dr. Deniz Uzuner has authored 23 Journal Papers, 3 Book Chapters and has had 39 oral/poster presentations. She is a member of the Turkish Orthodontic Society. Her knowledge of English is at an advanced level.",institutionString:null,institution:null},{id:"332914",title:"Dr.",name:"Muhammad Saad",middleName:null,surname:"Shaikh",slug:"muhammad-saad-shaikh",fullName:"Muhammad Saad Shaikh",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Jinnah Sindh Medical University",country:{name:"Pakistan"}}},{id:"315775",title:"Dr.",name:"Feng",middleName:null,surname:"Luo",slug:"feng-luo",fullName:"Feng Luo",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Sichuan University",country:{name:"China"}}},{id:"344229",title:"Dr.",name:"Sankeshan",middleName:null,surname:"Padayachee",slug:"sankeshan-padayachee",fullName:"Sankeshan Padayachee",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of the Witwatersrand",country:{name:"South Africa"}}},{id:"315727",title:"Ms.",name:"Kelebogile A.",middleName:null,surname:"Mothupi",slug:"kelebogile-a.-mothupi",fullName:"Kelebogile A. Mothupi",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of the Witwatersrand",country:{name:"South Africa"}}},{id:"423519",title:"Dr.",name:"Sizakele",middleName:null,surname:"Ngwenya",slug:"sizakele-ngwenya",fullName:"Sizakele Ngwenya",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of the Witwatersrand",country:{name:"South Africa"}}},{id:"337613",title:"Mrs.",name:"Tshakane",middleName:null,surname:"R.M.D. Ralephenya",slug:"tshakane-r.m.d.-ralephenya",fullName:"Tshakane R.M.D. Ralephenya",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of the Witwatersrand",country:{name:"South Africa"}}},{id:"419270",title:"Dr.",name:"Ann",middleName:null,surname:"Chianchitlert",slug:"ann-chianchitlert",fullName:"Ann Chianchitlert",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Walailak University",country:{name:"Thailand"}}},{id:"419271",title:"Dr.",name:"Diane",middleName:null,surname:"Selvido",slug:"diane-selvido",fullName:"Diane Selvido",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Walailak University",country:{name:"Thailand"}}},{id:"419272",title:"Dr.",name:"Irin",middleName:null,surname:"Sirisoontorn",slug:"irin-sirisoontorn",fullName:"Irin Sirisoontorn",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Walailak University",country:{name:"Thailand"}}}]}},subseries:{item:{id:"14",type:"subseries",title:"Cell and Molecular Biology",keywords:"Omics (Transcriptomics; Proteomics; Metabolomics), Molecular Biology, Cell Biology, Signal Transduction and Regulation, Cell Growth and Differentiation, Apoptosis, Necroptosis, Ferroptosis, Autophagy, Cell Cycle, Macromolecules and Complexes, Gene Expression",scope:"The Cell and Molecular Biology topic within the IntechOpen Biochemistry Series aims to rapidly publish contributions on all aspects of cell and molecular biology, including aspects related to biochemical and genetic research (not only in humans but all living beings). We encourage the submission of manuscripts that provide novel and mechanistic insights that report significant advances in the fields. Topics include, but are not limited to: Advanced techniques of cellular and molecular biology (Molecular methodologies, imaging techniques, and bioinformatics); Biological activities at the molecular level; Biological processes of cell functions, cell division, senescence, maintenance, and cell death; Biomolecules interactions; Cancer; Cell biology; Chemical biology; Computational biology; Cytochemistry; Developmental biology; Disease mechanisms and therapeutics; DNA, and RNA metabolism; Gene functions, genetics, and genomics; Genetics; Immunology; Medical microbiology; Molecular biology; Molecular genetics; Molecular processes of cell and organelle dynamics; Neuroscience; Protein biosynthesis, degradation, and functions; Regulation of molecular interactions in a cell; Signalling networks and system biology; Structural biology; Virology and microbiology.",coverUrl:"https://cdn.intechopen.com/series_topics/covers/14.jpg",hasOnlineFirst:!0,hasPublishedBooks:!0,annualVolume:11410,editor:{id:"165627",title:"Dr.",name:"Rosa María",middleName:null,surname:"Martínez-Espinosa",slug:"rosa-maria-martinez-espinosa",fullName:"Rosa María Martínez-Espinosa",profilePictureURL:"https://mts.intechopen.com/storage/users/165627/images/system/165627.jpeg",biography:"Dr. Rosa María Martínez-Espinosa has been a Spanish Full Professor since 2020 (Biochemistry and Molecular Biology) and is currently Vice-President of International Relations and Cooperation development and leader of the research group 'Applied Biochemistry” (University of Alicante, Spain). Other positions she has held at the university include Vice-Dean of Master Programs, Vice-Dean of the Degree in Biology and Vice-Dean for Mobility and Enterprise and Engagement at the Faculty of Science (University of Alicante). She received her Bachelor in Biology in 1998 (University of Alicante) and her PhD in 2003 (Biochemistry, University of Alicante). She undertook post-doctoral research at the University of East Anglia (Norwich, U.K. 2004-2005; 2007-2008).\nHer multidisciplinary research focuses on investigating archaea and their potential applications in biotechnology. She has an H-index of 21. She has authored one patent and has published more than 70 indexed papers and around 60 book chapters.\nShe has contributed to more than 150 national and international meetings during the last 15 years. Her research interests include archaea metabolism, enzymes purification and characterization, gene regulation, carotenoids and bioplastics production, antioxidant\ncompounds, waste water treatments, and brines bioremediation.\nRosa María’s other roles include editorial board member for several journals related\nto biochemistry, reviewer for more than 60 journals (biochemistry, molecular biology, biotechnology, chemistry and microbiology) and president of several organizing committees in international meetings related to the N-cycle or respiratory processes.",institutionString:null,institution:{name:"University of Alicante",institutionURL:null,country:{name:"Spain"}}},editorTwo:null,editorThree:null,series:{id:"11",title:"Biochemistry",doi:"10.5772/intechopen.72877",issn:"2632-0983"},editorialBoard:[{id:"79367",title:"Dr.",name:"Ana Isabel",middleName:null,surname:"Flores",slug:"ana-isabel-flores",fullName:"Ana Isabel Flores",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRpIOQA0/Profile_Picture_1632418099564",institutionString:null,institution:{name:"Hospital Universitario 12 De Octubre",institutionURL:null,country:{name:"Spain"}}},{id:"328234",title:"Ph.D.",name:"Christian",middleName:null,surname:"Palavecino",slug:"christian-palavecino",fullName:"Christian Palavecino",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0033Y000030DhEhQAK/Profile_Picture_1628835318625",institutionString:null,institution:{name:"Central University of Chile",institutionURL:null,country:{name:"Chile"}}},{id:"186585",title:"Dr.",name:"Francisco Javier",middleName:null,surname:"Martin-Romero",slug:"francisco-javier-martin-romero",fullName:"Francisco Javier Martin-Romero",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bSB3HQAW/Profile_Picture_1631258137641",institutionString:null,institution:{name:"University of Extremadura",institutionURL:null,country:{name:"Spain"}}}]},onlineFirstChapters:{paginationCount:17,paginationItems:[{id:"82751",title:"Mitochondria-Endoplasmic Reticulum Interaction in Central Neurons",doi:"10.5772/intechopen.105738",signatures:"Liliya Kushnireva and Eduard Korkotian",slug:"mitochondria-endoplasmic-reticulum-interaction-in-central-neurons",totalDownloads:6,totalCrossrefCites:0,totalDimensionsCites:0,authors:null,book:{title:"Updates on Endoplasmic Reticulum",coverURL:"https://cdn.intechopen.com/books/images_new/11674.jpg",subseries:{id:"14",title:"Cell and Molecular Biology"}}},{id:"82716",title:"Advanced glycation end product induced endothelial dysfunction through ER stress: Unravelling the role of Paraoxonase 2",doi:"10.5772/intechopen.106018",signatures:"Ramya Ravi and Bharathidevi Subramaniam Rajesh",slug:"advanced-glycation-end-product-induced-endothelial-dysfunction-through-er-stress-unravelling-the-rol",totalDownloads:13,totalCrossrefCites:0,totalDimensionsCites:0,authors:null,book:{title:"Updates on Endoplasmic Reticulum",coverURL:"https://cdn.intechopen.com/books/images_new/11674.jpg",subseries:{id:"14",title:"Cell and Molecular Biology"}}},{id:"82195",title:"Endoplasmic Reticulum: A Hub in Lipid Homeostasis",doi:"10.5772/intechopen.105450",signatures:"Raúl Ventura and María Isabel Hernández-Alvarez",slug:"endoplasmic-reticulum-a-hub-in-lipid-homeostasis",totalDownloads:17,totalCrossrefCites:0,totalDimensionsCites:0,authors:null,book:{title:"Updates on Endoplasmic Reticulum",coverURL:"https://cdn.intechopen.com/books/images_new/11674.jpg",subseries:{id:"14",title:"Cell and Molecular Biology"}}},{id:"82103",title:"The Role of Endoplasmic Reticulum Stress and Its Regulation in the Progression of Neurological and Infectious Diseases",doi:"10.5772/intechopen.105543",signatures:"Mary Dover, Michael Kishek, Miranda Eddins, Naneeta Desar, Ketema Paul and Milan Fiala",slug:"the-role-of-endoplasmic-reticulum-stress-and-its-regulation-in-the-progression-of-neurological-and-i",totalDownloads:15,totalCrossrefCites:0,totalDimensionsCites:0,authors:null,book:{title:"Updates on Endoplasmic Reticulum",coverURL:"https://cdn.intechopen.com/books/images_new/11674.jpg",subseries:{id:"14",title:"Cell and Molecular Biology"}}},{id:"80954",title:"Ion Channels and Neurodegenerative Disease Aging Related",doi:"10.5772/intechopen.103074",signatures:"Marika Cordaro, Salvatore Cuzzocrea and Rosanna Di Paola",slug:"ion-channels-and-neurodegenerative-disease-aging-related",totalDownloads:12,totalCrossrefCites:0,totalDimensionsCites:0,authors:null,book:{title:"Ion Channels - From Basic Properties to Medical Treatment",coverURL:"https://cdn.intechopen.com/books/images_new/10838.jpg",subseries:{id:"14",title:"Cell and Molecular Biology"}}},{id:"81647",title:"Diabetes and Epigenetics",doi:"10.5772/intechopen.104653",signatures:"Rasha A. 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