\r\n\tThis book intends to provide the reader with a comprehensive overview of the current state-of-the-art on Theileriosis, Babesiosis, and Anaplasmosis, both in humans and domestic animals. Particularly this book aims to permit the researchers to enter into a critical focus on the biology of the parasites, eco-epidemiology of the diseases, clinical manifestations, risk factors, immunology, surveillance, diagnosis, identification, and management of risks as well as the potential economic impact on animal production.
",isbn:"978-1-80356-384-8",printIsbn:"978-1-80356-383-1",pdfIsbn:"978-1-80356-385-5",doi:null,price:0,priceEur:0,priceUsd:0,slug:null,numberOfPages:0,isOpenForSubmission:!0,isSalesforceBook:!1,isNomenclature:!1,hash:"3d72ae651ee2a04b2368bf798a3183ca",bookSignature:"Prof. Elisa Pieragostini",publishedDate:null,coverURL:"https://cdn.intechopen.com/books/images_new/11577.jpg",keywords:"Zoonosis, Global Climate Change, Epidemiology, Risk Factors, Haemoparasites, Prevention & Control, Piroplasmosis, Anaplasmosis, Babesiosis, Theileriosis, Tick-Borne Diseases, Ticks",numberOfDownloads:null,numberOfWosCitations:0,numberOfCrossrefCitations:null,numberOfDimensionsCitations:null,numberOfTotalCitations:null,isAvailableForWebshopOrdering:!0,dateEndFirstStepPublish:"February 23rd 2022",dateEndSecondStepPublish:"April 29th 2022",dateEndThirdStepPublish:"June 28th 2022",dateEndFourthStepPublish:"September 16th 2022",dateEndFifthStepPublish:"November 15th 2022",dateConfirmationOfParticipation:null,remainingDaysToSecondStep:"2 months",secondStepPassed:!0,areRegistrationsClosed:!1,currentStepOfPublishingProcess:3,editedByType:null,kuFlag:!1,biosketch:"Professor of Animal genetics and breeding at Bari University, a researcher in animal genetics related to the resilience of Apulian livestock to enzootic tick-borne haemoparasites and to the involved functional effect of hemoglobin variants. 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1. Introduction
Nowadays more than ever has increased the need to preserve the environment, in that sense this chapter intends to make a slight contribution to this issue.
It is never too much to emphasize the importance of the sea, which occupies about 71% of the Earth’s surface, has an enormous importance in life on Earth. Suffice it to say, that 70% of the oxygen produced on Earth is generated by the marine phytoplankton, being a crucial element for the existence of life. The sea has a fundamental and decisive importance in the climate that surrounds the Earth for example the cloud formation process, fundamentally based on seawater evaporation, then filtered, and transformed into freshwater. Data provided by USGS Water Science School [1].
Water is precious because life could not exist without it. Life was born has a result of water, from plants to animals to humans [2].
Another colossal factor inherent to the sea are the winds, necessary to the pollination of the plants, originated from the variation in temperature between the land and the sea. Moreover, water transportation has a huge impact in socio-economical life of humans, although in recent centuries has contributed less positively to the environment.
Furthermore, recently the sea and the oceans have a more important role energy wise, with a very promising future as an ecological renewable source. Additionally the sea hosts offshore wind farms and there’s an increasing trend from several countries to use floating solar plants.
Maritime transportation has played an important role in international goods transportation. Large ships have a massive load capacity and consume large amounts of fossil fuels to operate high-energy consumption entails high pollutant emissions that have adverse impacts on the marine and atmospheric environment and on public health.
In order to minimize potential impacts, enhance environmental opportunities and provide an environmentally sustainable waterway system, it is necessary to identify, quantify and predict vessel effects and their potential ecological impacts [3].
According to Andria et al. (2008), monitoring and modeling studies are useful and suitable tools for assessing the environmental pollution. In this regard many studies have been made, however in order to mitigate this problem, it will require the implementation of more eco-friendly coatings and more resistant to seawater erosion.
Globally, coastal water quality is deteriorating due to anthropogenic influences [4].
Unfortunately, despite everything previously mentioned, human activities still negatively influence water quality and aquatic ecosystem functions, resulting in a decline of water quality, biodiversity, loss of critical habitats and an overall decrease in the quality life of all species. Although this effect is more meaningful in some regions, it affects the populations around the globe.
The overall objectives of the casuistic approached is to determine the extent to which the vessels have unfavorably contributed to the increase in pollution and to provide some guidelines regarding the structural design processes in order to mitigate the harmful consequences of the non-preservation of our planet, particularly for navigable waters.
2. State of the art
2.1 Maritime transportation
Maritime transportation plays an important role in the world merchandise trade and economics development. Most of the large volume cargo between countries like crude oil, iron ore, grain, and lumber are carried by ocean vessels [5].
According to UNCTAD (United Nations Conference on Trade and Development) Review of Maritime Transport [6, 7], Maritime transport is the backbone of international trade and a key engine driving globalization. Around 80% of global trade by volume and over 70% by value is carried by sea and is handled by ports worldwide. These shares are even higher in the case of most developing countries. Only to demonstrate the importance of maritime transport to humankind, specifically the sea born trade, here are some facts illustrated in Figures 1, 2 and 3.
Figure 1.
Percentage variation through the years by category of international seaborne trade.
Figure 2.
Percentage of seaborne trade by category from 1980 to 2017.
Figure 3.
Amount of seaborne trade in million-tons by category from 1980 to 2017.
2.2 Pollution caused by shipping activities
The main components of ship resistance consist of resistance due to wave resistance, pressure resistance, and frictional resistance. With the improvement of hull form optimization techniques, the wave and the pressure components could be less than 20% of the total drag in most modern ships. Therefore, the advantage from the reduction of the remaining frictional drag would be enormous [8].
The CO2 emission from international marine bunkers in 2014 was estimated 626.1 million tons. Considering the conversion ratio 3.17 between CO2 emission and fuel consumption [9], this amounts to 197.5 million tons of fuel consumption, which corresponds to approximately 60 billion US$/year. Thus, 10% reduction of frictional drag would lead to saving of 4.7 billion US$/year.
A large number of vessel worldwide still uses non-eco-friendly paints. In a sea environment, paint erosion is inevitable. Therefore, these type of paints must be replaced sooner rather than later, in order to reduce its negative footprint in marine ecosystems. In the specific case of Madeira Island, there are two main ports, an industrial one, the Port of Caniçal and a mainly touristic one, the Port of Funchal. Besides that, there is a significant amount of fishing, touristic and recreational shipping activities in Madeira, which proves, the need to ascertain the type of ink most used, the periodicity with which the maintenance is made, how degraded the coatings are.
The vessels that least care about the esthetics of the ships, are those of industrial character as well as those for fishing activities. This seems harmless, but has serious environmental implications, on the one hand polluting the sea, another of the implications is that the degradation of paints causes a significant decrease in the speed of navigation and consequently an increase in the fuel consumption, thus polluting the air and increasing the already uncontrolled use of fossil fuels. Although the scenario is already bad, its worse than it seems, since the vessels that consume more fuel are the ones previously mentioned, for example the cargo ships transporting astronomical loads, would benefit and much of a more restrictive and periodic maintenance. In this regard, it matters to apply higher quality (in an ecological point of view) coatings, with less friction. This type of measure will allow lowering the consumption and increasing the efficiency. The above is explained is presented in Table 1.
NSTM rating
Description
Increase in power at 15 kn
0
Hydraulically smooth surface
0.00%
0
Typical as applied antifouling coating
2.00%
10–20
Deteriorated coating or light slime
11.00%
30
Heavy slime
21.00%
40–60
Small calcareous fouling or weed
35.00%
70–80
Medium calcareous fouling
54.00%
90–100
Heavy calcareous fouling
86.00%
Table 1.
The effect of the roughness of the coatings on the power increment required for a speed of 15 knots.
According to consultant Det Norske Veritas, fuel costs constitute the largest expense of shipping companies and the drop in oil prices has brought some relief to the reduction in freight rates, caused by the excess of capacity and slowdown in global growth. According to the same source, reducing the speed of a ship by 10% can lower fuel consumption by about 30%.
Figure 4 shows that although the fuels and paints are the most preponderant pollutants, there are many more originated by vessels.
Figure 4.
Typical pollution sources from vessels.
Based on the foregoing it is of paramount importance to preserve and protect this source of life, the next chapter aims to offer a small contribute to improve and optimize the shipping industry, giving continuity to the advances already made.
3. New trends and directions for a smart dimensioning process
3.1 Smart design
Smart design - Smart design consist of a combination of techniques and tools which aid smart product design, including computational intelligence, SBD, design automation, e.g. In this case, by automating the simulation of product scenario using SBD and computational intelligence techniques, it can helps in the rapid testing and development of innovative design, which in turn translate to better products and revenue [10].
Some cruise ships companies are genuinely concerned with the negative impact caused by vessels, for this reason, it is beneficial that they have already managed to combat and reverse this trend. For instance Holland America ms Oosterdam Ship has done a very thorough job considering every aspect aboard their vessel and improvements for both energy efficiency and waste reduction. The implementation of Black water treatment system. In addition, they have reduced their 8 tons of waste generated each day by working with their supply chain, waste does not go overboard. Another significant measure was the incorporation of environmental officers on every cruise as well as staff eco-educated.
In an increasingly less utopian perspective, ships design should take into account the reduction of their own weight, as well as the use of materials that do not rust. Another key issue that has been addressed is the reduction of drag effect. It matters that coatings, fluctuation capacity and the aeronautical itself must be astronomically optimized. An additional key factor is the energy consumption of ships, the ship designer in this decade and in the future has the duty to select environmentally friendly engines and the ship itself has to be an autonomous power generation center. Robotics and current informatics will be the best means to increase productivity, maintenance and construction of ships, but this collaboration between man–machine has to be regulated in order not to cause unemployment, but rather help reducing the workload of employees. Lastly, but not least important, water and waste treatments should exponentially reduce their effect, aiming for ships to operate equivalently to Smart Cities, thus equipped with latest generation WWTP (Wastewater Treatment Plant) as well as SWTP (Solid Waste Treatment Plant).
3.2 Lightweight materials launched for shipbuilding
Sustainable solutions such as lightweight construction techniques and advanced materials are in demand, e.g. as the RAMSSES Project (Realization and Demonstration of Advanced Material Solutions for Sustainable and Efficient Ships) has the strategic objective to obtain recognition and an established role for advanced materials in the European Maritime Industry. Image credit: Evonik number of container ships in operation is constantly growing in response to the global volume of commercial trading. Ships equipped with the new hulls will be less expensive to operate relative to steel construction due to lower fuel demands and increased cargo capacity.
Fiber-reinforced composites do not rust, and their excellent resistance to seawater will translate into a reduced need to renew protective finishes and extended maintenance intervals.
Applying lightweight (primarily organic) material to high performance monohull sailing hulls/decks has resulted in a proportional increase in beam. Fully loaded container ships have a very broad “sail” area, so some amount of broadening of hull beam may be expected. Due to this structural modification, the navigational routes, ports and channels, which will be used by these vessels, will have to adapt quickly and at last resort to carry out the necessary construction works.
3.3 Super hydrophobic coatings
One of the super hydrophobic coating known is AIRCOAT (Air Induced friction Reduction Coating), works similarly to Salvinia leaves by creating a thin air layer that acts as a physical barrier between the water and the outside of the ship. This particular coating helps to reduce fuel oil consumption and gas emissions, as less energy will be required to move the ship forward, making transport more sustainable. The air barrier created by AIRCOAT will also help reduce the attachment of bacteria and algae that cause fouling. The corrosion of metals can produce a premature failure of metallic components, resulting in financial losses, environmental contamination, as well as injury or death [11, 12]. There’s a much higher number of super hydrophobic coatings in the market, never the less the accession in the naval industry is still very distant from the desirable.
3.4 Energetically autonomous ships
Research on ship routing and scheduling has blossomed during the last decade. Comparing to the former decade its volume has more than doubled, and the same is true for the variety of research outlets. The research seems to be catching up with the increasing world fleet and trade. Problems of wider scope have been addressed, specifically liner network design, maritime inventory routing, and maritime supply chains [13].
Ship routing has a major role in fuel consumption and performance of vessels, nowadays, fortunately, autonomy and total energy efficiency are increasingly close, there are already several companies working in this direction.
One example that proves the course of this trend is Yara Birkeland, which will be the world’s first fully electric and autonomous container ship, with zero emissions. With this vessel, Yara will reduce diesel-powered truck haulage by 40,000 journeys a year. It scheduled to set sail in 2020 (Figure 5).
Figure 5.
Typical pollution sources from vessels. Source: Yara International ASA.
According to Secretary General Kitack Lim (2017), “The seven strategic directions point us now towards more effective rule-making and implementation processes by integrating new and advancing technology to respond to our challenges, among others, to increase ship safety, including addressing new emerging technologies such as autonomous vessels”.
This leads to new challenges and some controversy, but we need to move forward so the use of hi-tech is the answer to achieve the excellence at the rate that environment needs.
3.5 Hi-tech in ship design
Building on the basis of cyber-physical production systems (CPPS) which merges the real and virtual space (“Industry 4.0: Challenges and solutions for the digital transformation and use of exponential technologies,” [14]).
From the conception, to the construction and operational fazes we must use and enjoy the best that technological advances have to give, to achieve excellence results faster and more detailed.
One of the major evolutions in designing process was without doubt the use of CAD (Computer Assisted Drawing). CAutoD, commonly known as virtual rapid prototyping is an extension of traditional Computer-Aided Design (CAD) [15].
According to Ang et al. [10]. It makes use of biologically inspired machine learning techniques such as an evolutionary algorithm (EA) to intelligently search and evaluate the design space for innovative and optimal solutions. Coupled with powerful evaluation tools, this forms a close loop to fully automate the design process.
Nowadays, designers can count on the work excellence and speed that BIM (Building Information Models) has come to bring. Building Information Modeling (BIM) is a process used by Architecture Engineering Construction (AEC) stakeholders, which simulates a construction project in a multi-dimensional digital model and provides multitudes of project benefits from project inception to its occupancy [16]. This is without doubt the path to follow to achieve faster and better projects, much easier to build and to adapt in case of necessity. Other powerful tool is 3D Laser Scanning & Reverse Engineering. Notably, 3D laser scanning techniques can provide an accurate surface of the tested elements consisting of point clouds, which can reflect the actual spatial performance of the element. In addition, point clouds can be transformed into actual models and compared with design models through reverse modeling [17].
Figures 6–9 make a comparison between a project in the past century and these days (2018).
Figure 6.
Hand-made original blueprint of titanic provided by ultimate titanic.
Figure 7.
BIM based ship design in NX-12 software by CAMdivision.
Figure 8.
3D laser scan & point cloud & reverse engineering by summit 3D.
Figure 9.
3D laser scan & reverse engineering by SEVERNPARTNERSHIP.
4. Conclusions
In light of the above, it is possible to understand the importance of vessels and to aware, all the stakeholders involved in navigation, transport and design of ships, to work around a common goal: boosting performance and efficiency, ensuring the preservation of the environment.
Investigations must be carefully accessed before developing and launching products on the market. Simultaneously, the speed demanded is increasing, because the novelty of today becomes obsolete in little time.
Of course, these innovations are costly for businesses, never the less there’s much to gain from them in a long term.
In addition, policy variables reflecting regulations at seaports affect port efficiency in a nonlinear way, its paramount to implement a global policy towards sustainability, regulating in very brief way the type of fuel used, CO2 emissions, oil spills, the coatings used, waste waters and cargo residues discharges. Shipping design has to become smarter and more eco-friendly in order to increase vessels efficiency and to reduce their environmental footprint.
However, it is not enough to create rules behind rules, despite the excellent commitment of some governments and organizations, the most important guideline is to continue to raise awareness of companies and people more connected to this industry reprograming their way of acting and thinking. With this, it becomes possible achieving a utopia, in which the ships have zero emissions, their inks do not pollute, their maintenance is done with the proper periodicity, thus ceasing (partially) with the nefarious effect that our species has been provoking on the planet.
It should be noted that this type of measures will have to be implemented in the shipbuilding industry as well as in all industries.
As a final note, we will have to face the storms that lobbys enemies of the environment will cause and paddle against the tide of global pollution in order to achieve a better world.
\n',keywords:"dimensioning, vessels, water quality, management of maritime transportation navigation routes",chapterPDFUrl:"https://cdn.intechopen.com/pdfs/66013.pdf",chapterXML:"https://mts.intechopen.com/source/xml/66013.xml",downloadPdfUrl:"/chapter/pdf-download/66013",previewPdfUrl:"/chapter/pdf-preview/66013",totalDownloads:638,totalViews:0,totalCrossrefCites:0,totalDimensionsCites:0,totalAltmetricsMentions:0,impactScore:0,impactScorePercentile:34,impactScoreQuartile:2,hasAltmetrics:0,dateSubmitted:"November 7th 2018",dateReviewed:"January 17th 2019",datePrePublished:"March 7th 2019",datePublished:"February 19th 2020",dateFinished:"March 6th 2019",readingETA:"0",abstract:"In fact, it is pivotal the development, use, and management of the best and most suitable coatings to be supplied to vessels—especially those designed for long journeys; not only to increase their stability and safety but also to minimize their maintenance cost. In this regard, it should be also considering the function, the vessel typology and its routes, as well as the quality of the waters by which it will navigate. Topics that are critical to promote a better dimensioning process of vessels. Thus, the present chapter, via an extensive literature review articulated with practical approaches, aims to define relevant directions for vessels structural development processes regarding the water quality (sea or river waters), where they will outline their routes. Therefore, the study looks for a relationship between the vessels structural coating design process and the quality of the water where they navigate. Moreover, such a process not only will optimize/minimize the costs with the periodic maintenance of the vessels linings, but also to relate it with its routes—contributing to the revitalization of their structural dimensioning.",reviewType:"peer-reviewed",bibtexUrl:"/chapter/bibtex/66013",risUrl:"/chapter/ris/66013",book:{id:"8374",slug:"new-innovations-in-engineering-education-and-naval-engineering"},signatures:"Sérgio António Neves Lousada, João Pedro Gouveia and Rui Alexandre Castanho",authors:[{id:"248645",title:"Dr.",name:"Sérgio",middleName:null,surname:"Lousada",fullName:"Sérgio Lousada",slug:"sergio-lousada",email:"slousada@staff.uma.pt",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/248645/images/system/248645.jpg",institution:{name:"University of Madeira",institutionURL:null,country:{name:"Portugal"}}},{id:"290571",title:"Dr.",name:"Rui Alexandre",middleName:null,surname:"Castanho",fullName:"Rui Alexandre Castanho",slug:"rui-alexandre-castanho",email:"acastanho@wsb.edu.pl",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/290571/images/system/290571.jpg",institution:{name:"University of Johannesburg",institutionURL:null,country:{name:"South Africa"}}},{id:"317881",title:"Dr.",name:"João Pedro",middleName:null,surname:"Gouveia",fullName:"João Pedro Gouveia",slug:"joao-pedro-gouveia",email:"jrgejrg@gmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null}],sections:[{id:"sec_1",title:"1. Introduction",level:"1"},{id:"sec_2",title:"2. State of the art",level:"1"},{id:"sec_2_2",title:"2.1 Maritime transportation",level:"2"},{id:"sec_3_2",title:"2.2 Pollution caused by shipping activities",level:"2"},{id:"sec_5",title:"3. New trends and directions for a smart dimensioning process",level:"1"},{id:"sec_5_2",title:"3.1 Smart design",level:"2"},{id:"sec_6_2",title:"3.2 Lightweight materials launched for shipbuilding",level:"2"},{id:"sec_7_2",title:"3.3 Super hydrophobic coatings",level:"2"},{id:"sec_8_2",title:"3.4 Energetically autonomous ships",level:"2"},{id:"sec_9_2",title:"3.5 Hi-tech in ship design",level:"2"},{id:"sec_11",title:"4. Conclusions",level:"1"}],chapterReferences:[{id:"B1",body:'Pearlman H. How Much Water Is There On, In, and Above the Earth? USGS Water Science School; 2016'},{id:"B2",body:'Khyade VB, Mankombu SS. Water: The Pacemaker for Life of Earth; 2016'},{id:"B3",body:'Soehngen et al. PIANIC Report N°99—Considerations to Reduce Environmental Impact of Vessels; 2008'},{id:"B4",body:'Zhang F, Sun XX, Zhou Y, Zhao CJ, Du ZH, Liu RY. Ecosystem health assessment in coastal waters by considering spatio-temporal variations with intense anthropogenic disturbance. Environmental Modelling & Software. 2017;96:128-139. DOI: 10.1016/j.envsoft.2017.06.052'},{id:"B5",body:'Hua Y, Zhua D. Empirical Analysis of the Worldwide Maritime Transportation Network; 2008'},{id:"B6",body:'UNCTAD (United Nations Conference on Trade and Development). Review of Maritime Transport; 2012'},{id:"B7",body:'UNCTAD (United Nations Conference on Trade and Development). Review of Maritime Transport; 2018'},{id:"B8",body:'Park SH, Inwon L. Optimization of drag reduction effect of air lubrication for a tanker model. International Journal of Naval Architecture and Ocean Engineering. 2018;10:427-438'},{id:"B9",body:'Corbett JJ, Wang H, Winebrake JJ. The effectiveness and costs of speedreductions on emissions from international shipping. Transportation Research Part D: Transport and Environment. 2009;14(December (8)):593-598. DOI: 10.1016/j.trd.2009.08.005. ISSN 1361-9209'},{id:"B10",body:'Ang JH, Goh C, Li Y. Smart Design for Ships in a Smart Product Through-Life and Industry 4.0 Environment; 2016'},{id:"B11",body:'Ejenstam L et al. The effect of superhydrophobic wetting state on corrosion protection-the AKD example. Journal of Colloid and Interface Science. 2013;412:56-64'},{id:"B12",body:'Chatterjee U, Bose SK, Roy SK. Environmental Degradation of Metals: Corrosion Technology Series/14. CRC Press; 2001'},{id:"B13",body:'Christiansen M, Fagerholt K, Nygreen B, Ronen D. Ship routing and scheduling in the new millennium. European Journal of Operational Research. 2013;228:467-483'},{id:"B14",body:'Deloitte Report. Industry 4.0: Challenges and solutions for the digital transformation and use of exponential technologies; 2014'},{id:"B15",body:'Li Y et al. CAutoCSD, evolutionary search and optimization enabled computer automated control system design. International Journal of Automation and Computing. 2004;1(1):76-88'},{id:"B16",body:'Fountain J, Langar S. Building information modeling (BIM) outsourcing among general contractors. Automation in Construction. 2018;95:107-117'},{id:"B17",body:'Liu J, Zhang Q, Wu J, Zhao Y. Dimensional accuracy and structural performance assessment of spatialstructure components using 3D laser scanning. Automation in Construction. 2018;96:324-336'}],footnotes:[],contributors:[{corresp:null,contributorFullName:"Sérgio António Neves Lousada",address:null,affiliation:'
Department of Civil Engineering and Geology, Faculty of Exact Sciences and Engineering, University of Madeira, Portugal
VALORIZA - Research Centre for Endogenous Resource Valorization, Portugal
Institute of Research on Territorial Governance and Inter-Organizational Cooperation, Poland
'},{corresp:null,contributorFullName:"João Pedro Gouveia",address:null,affiliation:'
Department of Civil Engineering and Geology, Faculty of Exact Sciences and Engineering, University of Madeira, Portugal
VALORIZA - Research Centre for Endogenous Resource Valorization, Portugal
Institute of Research on Territorial Governance and Inter-Organizational Cooperation, Poland
Environmental Resources Analysis Research Group (ARAM), University of Extremadura, Spain
ICAAM—Institute for Agrarian and Environmental Sciences, Portugal
Faculty of Applied Sciences, WSB University, Poland
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1. Introduction
The challenge of feeding the growing world population and the necessity to provide a nutritionally balanced diet while reducing greenhouse gas emissions, as well as a transition to a diet higher in plant- rather than animal-derived proteins, require relevant increases in vegetables production. In this context, the fortification of foods and beverages has been identified as an effective, sustainable, and promising intervention capable of modulating the diet toward healthier choices, addressing environmental concerns, and meeting nutritional deficiencies and recommendations. To date, several studies investigated the nutritional value of additional ingredients to be used as wheat alternatives in cereal-based products, such as bread and pasta.
Legumes are considered as good source of high biological value proteins and dietary fibers. Moreover, they are rich in phenols, minerals, vitamins, and oligosaccharides. The optimal technological properties of the legume flours (e.g., high water-binding capacity and solubility) make them suitable ingredients for gluten-free foods.
Nevertheless, legumes contain part of their nutritional compounds under a nonbioavailable form and several antinutritional factors (ANFs) that may decrease digestibility of other nutrients or cause physiological discomfort or conditions. Furthermore, legumes have poor technological, rheology, and sensory attributes if compared with gluten-containing cereals. Hence, the full exploitation of such food matrices goes through the most suitable bioprocessing.
Lactic acid bacteria (LAB) are the group of microorganisms most largely used at food industrial level, having the status of Generally Recognized as Safe (GRAS). Used as natural (e.g., sourdough and spontaneous fermentation) or selected starters, LAB have the capability to conjugate desired functional activities, sensory properties, and microbiological safety.
Overall, bioprocessing including LAB fermentation is considered a safe, sustainable, and effective tool for improving the functional and nutritional features of many plant-derived matrices and to obtain suitable technological, sensory, and shelf-life characteristics of fermented foods and beverages (Figure 1). The positive effects of LAB fermentation are in part related to the acidification, although further effects can be observed, such as those related to the synthesis of metabolites and the activation of the flour endogenous enzymes. The properties of the fermented matrix are often profoundly different from the unfermented ingredients. Among the main nutritional advantages of the LAB fermentation, the increase of the protein digestibility and the decrease of the glycemic index have been largely investigated. More recently, also the degradation of the antinutritional compounds (e.g., trypsin inhibitors, phytic acid, saponins, condensed tannins, and α-galactosides) and the synthesis of bioactive compounds have been described. Starting from the conventional application of the sourdough-inspired procedures, innovative biotechnological protocols, based on the use of selected starters, automatized bioreactors, and semiliquid formulations have been recently proposed to extend to a large-scale application the use of legumes in food industry.
Figure 1.
Main nutritional, functional, and safety properties deriving from LAB fermentation.
Indeed, fermentation (both spontaneous or guided by selected LAB) has been recognized as the most suitable and sustainable process to exploit the potential of legumes to fortify staple foods such as baked goods, pasta, extruded snacks, and plant-based fermented beverages.
In this chapter, the scientific evidence confirming the nutritional, functional, rheology, sensory, and shelf-life improvements of fermented legumes and derived food products is described.
2. Nutritional insights
As recommended by global organizations, due to the growing concerns related to the environmental impact of animal breeding and the health risks associated with high meat intake, the decrease in animal-derived foods consumption led to the need for more plant-based foods in diet and more energy-efficient processing [1]. Simultaneously, the large market growth of foods designed for vegetarian, vegan, and gluten-free diets generated an increased consideration in improving the nutritional quality of grains-derived ingredients to be used in food preparation [2].
Leguminosae family, belonging to the Dicotyledonae group, includes 18,000 different species. After cereals, legumes are the most important group of crops, and their consumption is widely distributed all over the world.
A large variety of legumes used for human diet are cultivated extensively or locally [3, 4]. The economic importance of the Leguminosae family is related to the low input required for their cultivation, the positive impact on the soil fertility, and the great adaptability to underrestrictive pedoclimatic conditions [4]. Moreover, the advantages of cereal-legume intercropping, also providing an efficient exploitation of natural resources, have been abundantly demonstrated [5].
Legumes are excellent sources of proteins with high biological value, providing many essential amino acids, contain carbohydrates and dietary fibers, and supply relevant levels of vitamins, minerals, oligosaccharides, and phenolic compounds [6]. The frequent consumption of legumes is effective to prevent or decrease risks of cardiovascular disease (CVD) [7], type 2 diabetes [8], some types of cancer [9], and overweight and obesity [10].
When cereals and legumes are combined in food formulations, protein efficiency improved thanks to complementary essential amino acid profiles [11]. Overall, compared with cereal, legumes contain less starch, more protein, and more fiber, whereas lipid content is either equal or higher. Starch content in wheat varies between 60 and 80%, whereas it ranges from 40 to 65% for legumes except for lupin, having a markedly lower starch content [1]. Proteins in legume flours vary between 20 and 30% and can reach up to 40% in faba and lupin flours, against the 9–18% in wheat and other cereals [1]. Fiber content is circa 2% (on dry matter) in wheat flour and semolina, while it can reach 10% in pea and faba flours, and even 20–40% in chickpea, lentil, and lupin flours [1]; however, legume flours are often obtained from whole grains (not dehulled) resulting in a higher proportion of fiber. Ultimately, lipid content varies between 1 and 3% (on dry matter) in wheat and legume flours except for chickpea and lupin flours in which it can reach 10–13% [1].
Besides nutritional composition, the main proteins contained in cereals and legumes also present several differences in terms of type and functionality. In wheat, for example, gluten proteins (gliadins and glutenins) are the most abundant, accounting for 80% of total protein fraction [12]. In legumes, globulins are the dominant group, accounting for 50–70% of total proteins [13]. Wheat gliadins and glutenins contain higher concentration of sulfur amino acids compared with legume globulins, meaning they have more reactive cysteine residues [13, 14]. Moreover, low-molecular-mass albumins are present in both cereal and legume grains, reaching, respectively, 15 and 15–40% of the total proteins content [13]. Just as for proteins, starch granules in wheat and legumes show differences. They both contain linear amylose and branched amylopectin organized in semicrystalline and amorphous structures; however, they differ in shape and amylose/amylopectin ratio [15]. Legume starches have a higher proportion of amylose than wheat starch, ranging from 24/76 to 40/60 for pea and lentil starches and from 23/77 to 35/65 for chickpea starch [16].
3. Antinutritional factors and microbial degradation
Legumes contain several ANFs, such as raffinose, phytic acid, condensed tannins, saponins, alkaloids, lectins, pyrimidine glycosides, and protease inhibitors [17]. Overall, ANFs decrease the bioaccessibility and bioavailability of other nutrients, and, in some cases, are responsible for adverse reactions to the ingestion.
The content of raffinose-family oligosaccharides (RFOs, raffinose, verbascose, and stachyose) in legumes ranges from 1 to 6% with stachyose as the most abundant compound [18]. While in cereals, it is commonly lower than 1.5%, with raffinose as the sole or the most abundant compound [19, 20]. RFOs are nondigestible oligosaccharides that may result in adverse digestive symptoms when about 15 g/person per day are exceeded [21], a threshold that is readily reached in legume-based diets. Raffinose and RFO are indeed fermented by the intestinal microbiota with abundant gas production, causing discomfort and flatulence.
Phytic acid is the main storage compound for phosphorous and minerals in cereal and legume seeds. In legumes, its concentration can reach 20 g/kg [22, 23]. Phytic acid and divalent minerals (e.g., Ca2+, Zn2+ and iron) form stable complexes (phytates) that are insoluble and not hydrolyzed in the gastrointestinal tract, thus reducing the bioavailability of minerals for the monogastrics. Ca2+ and Zn2+ deficiencies are commonly observed in developing countries, and complexation of dietary minerals by phytates in plant-derived foods contributes to the mineral deficiency [17]. Iron uptake from plant-derived foods is impeded not only by complexation with phytate but also by complexation with condensed tannins [24, 25].
Proanthocyanidins, gallotannins. and ellagitannins, commonly referred to as tannins, are phenolic compounds that occur in a wide variety of plant foods. Their presence in cereals and legumes is dependent on the plant species and the cultivar [26]. Tannins impart bitter taste, reduce protein and starch digestibility by inhibition of pancreatic enzymes, and reduce iron uptake [26, 27]. The presence of tannins reduces the caloric content and the glycemic index of foods [28], but the abundance in diet reduces the supply of macro- and micro-nutrients.
Lectins and specific inhibitors of digestive enzymes (proteases and amylases) further reduce the digestibility of starch and proteins in legumes [26, 29].
Some ANFs are heat-labile (e.g., protease inhibitors and lectins) and easily removed by thermal treatments. Nevertheless, phytic acid, raffinose, tannins, and saponins are rather thermostable. Dehulling, soaking, air classification, extrusion, steaming, and pregelatinization are the main technological options for decreasing the negative impact of ANF on legume consumption [30, 31, 32]. Nevertheless, biological methods such as germination, enzyme treatments, and especially, fermentation seem to be more efficient [30, 31, 33, 34].
Proteolysis, enzyme inhibition due to acidification, acid activation of flour endogenous enzymes (e.g., phytases) and/or microbial enzyme activities (e.g., α-galactosidase, β-glucosidase, phytases, tannases) are responsible for the inactivation of most ANFs.
Raffinose family oligosaccharides are hydrolyzed through the activity of α-galactosidases, levansucrase, and sucrose-phosphorylase activities of lactic acid bacteria [35, 36] or corresponding enzymes of fungal cultures; their removal in legume fermentations has been amply reported [37].
In cereal matrices [22], the phytase activity is often sufficient to degrade phytates, especially in acidic conditions [18, 38]. Therefore, phytate degradation in LAB-fermented matrices spontaneously occurs without microbial enzymes involvement [18]. The optimal pH for the activity of the cereal phytases corresponds to 5.5; nevertheless, phytases are still active at pH levels lower than those commonly reached by sourdough (3.8–4.2) [18]. Sourdough fermentation and other types of traditional bioprocesses involving LAB (e.g., fermentations for production of cereal porridges or beverages) allow the increase of the mineral bioavailability [39]. Compared with that found in cereals, the phytase activity in legumes is poor [22, 40]. Nevertheless, pretreatments and processing conditions including fractionation, germination, soaking, thermal treatments, and fermentation drastically decrease phytate levels in legumes [41]. In many spontaneously fermented legume products, substrate-derived phytases are inactivated, and phytate degradation is achieved by fermentation with bacilli or fungal cultures, for example, Rhizopus stolonifer or Aspergillus oryzae, which hydrolyze phytate with extracellular enzymes [42, 43].
Metabolism of tannins or other polyphenols by LAB was deeply characterized only in a few fermented plant-derived matrices [44, 45]. Lactiplantibacillus plantarum, Lactiplantibacillus paraplantarum, Lactiplantibacillus pentosus have been identified, among the LAB, as the species that could decrease the tannins concentration through their tannases (tannin acyl hydrolase, EC 3.1.1.20) [46, 47, 48]. However, characterization of fermented cassava allowed identifying uncommon tannase producers such as Weissella cibaria and Leuconostoc mesenteroides ssp. mesenteroides [49]. Most of tannase producers were found in fermented vegetables but also in human feces. In L. plantarum, tannase is very well characterized. Its activity was demonstrated and characterized by Rodríguez et al. [47], and genetic analysis showed that it constitutes a novel family of tannases [50]. LAB tannases are intracellular. Genes involved in tannins degradation are regulated in a coordinated way and are inducible by tannin and other phenolic compounds [51].
The lactic fermentation of grass pea (Lathyrus sativus) with L. plantarum lowered the levels of phytic acid and trypsin inhibitory activity [52]. Selected strains of L. plantarum and Levilactobacillus brevis decreased the content of raffinose up to circa 64% during sourdough fermentation of different legume flours. Sourdoughs made with different legume flours (bean, lentil, pea, grass-pea, chickpea) contained an increased phytase activity compared with the unfermented controls [34]. The combination of legume sprouting and sourdough fermentation decreased the content of phytic acid, condensed tannins and raffinose, and trypsin inhibitory activity [53, 54].
Besides the abovementioned ANFs, faba bean is rich in two glucosidic aminopyrimidine derivatives, vicine and convicine, which, upon hydrolysis of the β-glucosidic bond, generate the aglycones divicine (2,6-diamino-4,5-dihydroxypyrimidine) and isouramil (6-amino-2,4,5-trihydroxypyrimidine), respectively [55]. Divicine and isouramil trigger favism disease in susceptible individuals. Technological processes (air classification, roasting, and boiling) and selection of cultivars with low content of such compounds seemed to be only in part effective [55, 56]. On the contrary, β-glucosidase from LAB effectively degraded the pyrimidine glycosides from faba bean suspension and flour [30]. When used as starter to ferment fava bean flour, L. plantarum expressed β-glucosidase activity and decreased the content of vicine and convicine by more than 90%. The degradation was complete after 48 h of fermentation, and aglycone derivatives were not detectable [57]. Similar results were obtained when flours from different faba bean accessions collected from the Mediterranean area were subjected to the LAB fermentation [58]. Ex-vivo hemolysis assays on human blood confirmed the lack of toxicity of the fermented fava bean [57].
4. Decrease of allergens, biogenic amines, mycotoxins, and chemicals through fermentation
Different legume proteins act in susceptible individuals as allergens. Their complex structures are difficult to degrade. The selection of legumes’ natural variants or the use of specific biotechnological processes has been exploited to solve this issue. However, some side effects such as an increase in the protein synthesis pathways of the seed and the synthesis of other proteins that might be allergenic have been also reported [59, 60, 61, 62]. Overall, plant proteins exhibit low digestibility compared with animal proteins. Poor protein digestibility can cause gastrointestinal disorder, and the increase in protein digestibility could reduce the level of immunoreactive proteins in their active forms, thus reducing the risk of food allergies symptoms [63]. Several studies showed that LAB fermentation increases the digestibility of plant proteins through the combined activity of microbial and endogenous proteases and peptidases [64, 65]. The use of fermentation to reduce or eliminate allergenicity of soy products represents an interesting opportunity to produce hypoallergenic food products from legumes [66, 67]. It was indeed shown that fermentation of soybean meal with L. plantarum or Bifidobacterium lactis allowed a significant increase in the total amino acids and a low immunoreactivity.
Besides allergens, many undesirable substances, contaminating foods and feeds, are harmful to human and animal health. These include mycotoxins, which are widely present in food and feeds commodities. The role of different microorganisms including fungi, yeasts, and bacteria in mycotoxins degradation has been investigated. Several studies extensively reported that mycotoxin degradation mechanisms are different and include cell wall binding, enzyme degrading, or structure modification. However, the degradative mechanisms are strain-dependent [68, 69, 70, 71, 72, 73].
For example, patulin is a mycotoxin synthesized by different fungi, such as Penicillium expansum, able to colonize different fruits and vegetables [74]. Its toxicity is due to the high reactivity with thiols [75], which leads to the decrease of cellular glutathione levels. The capability of some yeasts or heterofermentative lactobacilli to release thiols during fermentation allows the patulin inactivation. Patulin degradation can also occur thanks to the conversion in inactive forms by L. plantarum esterase and reductase activities [76]. It was also reported that fermentation of legumes and cereals allows the decrease of aflatoxin concentration [77]; however, the mechanisms have not been completely clarified [78]. The mycotoxins absorption by the bacterial biomass has also been hypothesized [79].
Fermented foods often contain biogenic amines, derived from microbial metabolisms, and characterized by a dose-dependent toxicity. Biogenic amines (BAs) are produced not only by Gram-positive and Gram-negative bacteria, but also by yeasts and molds [80]. Also LAB are considered as BAs producers in fermented foods and Enterococcus, species of the former Lactobacillus genus, Streptococcus, Lactococcus, Oenococcus, Pediococcus, Weissella, Carnobacterium, Tetragenococcus, Leuconostoc, Sporolactobacillus are the main genera showing this trait [81]. BAs production is a strain specific feature, and some studies revealed that the involved enzyme is encoded by unstable plasmids [82, 83]. Therefore, horizontal gene transfer is essential to disseminate this ability in LAB [82, 83].
Many intrinsic and extrinsic parameters affect the BAs production (e.g., pH, temperature, and water activity); nevertheless, their control is often difficult during food processes. The BAs production is strain-dependent; therefore, the starter selection is an efficient tool to decrease their accumulation in fermented foods. Another effective strategy includes the use of amine oxidizing selected starters [84].
Through their oxidases, such microorganisms catalyze the oxidative deamination of BAs and their conversion to aldehydes, hydrogen peroxide, and ammonia [85]. Kim et al. [86] isolated strains of Bacillus subtilis and Bacillus amyloliquefaciens from fermented soybean foods. They observed the ability of B. subtilis to degrade putrescine and cadaverine and of B. amyloliquefaciens to oxidize histamine and tyramine. Similarly, Kang et al. [87] showed the ability of B. subtilis and B. amyloliquefaciens strains to reduce tyramine in Cheonggukjang. Eom et al. [88] isolated from buckwheat sokseongjang, a Korean traditional fermented soybean food, three strains (belonging to B. subtilis and Bacillus idriensis species), which were able to degrade histamine and tyramine but also unable to produce them. Lee et al. [89] recently proposed the use of L. plantarum strains to reduce BAs content during Miso fermentation. The possibility to use amine oxidizing starter cultures is an effective tool to decrease the BAs concentration in fermented foods obtained with legumes, especially when traditional production methods are used.
Another growing concern for the consumer is represented by the potential presence of chemicals and pesticides in foods, especially if correlated to the global recommendation to increase the dietary uptake of fruit and vegetables. It has been reported, for example, that the cumulative intake of pesticides by high consumers of fruits and vegetables in Brasil exceeds the Acute Reference Dose [90]. There is a consensus that the level of residual pesticides in foods needs to be decreased. However, the replacement of conventional pesticides in agriculture is a slow and difficult process. Therefore, the possibility to degrade pesticides through fermentation has been investigated. Several chemicals can be converted by microorganisms, but many of the most effective species characterize the environmental microbiota and are not easily usable in food processing.
The conversion of pesticides during food fermentation has been investigated in correlation, for example, to the large diffusion of contaminated soy (genetically resistant to the herbicide glyphosate). The degradation of organophosphorus insecticides was observed during the fermentation of Kimchi by Leuc. mesenteroides, Lv. brevis, L. plantarum, and Latilactobacillus sakei strains [91].
Lv. brevis was also seen as an active catalyst against the same family of compounds during the fermentation of milk products [92]. The degradation of organochlorine pesticides has also been investigated in milk during yogurt and cheese production showing the effect of starters [93]. Other examples refer to the capability of Micrococcus varians to degrade DDT (dichlorodiphenyltrichloroethane) to DDD (ddichlorodiphenyldichloroethane) and lindane to 2,4-, 2,5-, 2,6-, and 3,4-dichlorophenol and of Lactococcus lactis subsp. lactis to degrade dinitrotoluene isomers [94, 95].
5. LAB as biopreservation agents against pathogenic and spoilage microorganisms
Besides decreasing antinutritional factors and allergy, LAB can fulfill a task of biopreservation [96]. This word can be defined as the extension of shelf-life and food safety by means of natural or controlled microbiota and/or their antimicrobial compounds [97]. Overall, LAB fermentation is one of the most common methods of food biopreservation.
In South-East Asia, specific biopreservation strategies to limit pathogens and spoilage microorganisms contamination in foods have been proposed. Overall, the most common contamination of legumes in the field is represented by sporulating bacteria; then, fungi can develop and produce mycotoxins. Finally, different pathogens can occasionally derive from cross-contamination with other foods.
Phan et al. [98] studied LAB strains isolated from fermented products from Vietnam, including dua gia (bean sprouts), identifying L. plantarum, Limosilactobacillus fermentum, and Lactobacillus helveticus strains as dominant. In legumes, such as in other products, it is important to use bacteria that can grow rapidly to become dominant compared with the endogenous microbial contaminants.
The biopreservation mechanisms by which LAB inhibit spoilage organisms include the destabilization of cell membrane and subsequent interference with the proton gradient, inhibition enzyme activity, and creation of reactive oxygen species [96]. Moreover, LAB strains are able to produce antimicrobial compounds such as low-molecular-weight metabolites (reuterin, reutericyclin, diacetyl, fatty acids), hydrogen peroxide, antifungal compounds (propionate, phenyl-lactate, hydroxyphenyl-lactate, and 3-hydroxy fatty acids), and bacteriocins that may be exploited in the biopreservation of foods [99]. There is a wide number of bacteriocins produced by LAB that are classified into three classes: Class I (Lantibiotics), class II (Non Lantibiotics), and class III (Big peptides) depending on their chemical and genetic characteristics. The antibacterial activity of nisin, the most studied lantibiotics, has been demonstrated against Listeria spp., Micrococcus spp., and sporulating bacteria such as Bacillus spp. and Clostridium spp. [100]. Nguyen et al. [101] isolated the LAB from nem chua and determined their antimicrobial activity against pathogenic and sporulating strains such as Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Salmonella typhimurium. Five strains NH3.6, NT1.3, NT1.6, NT2.9, and NT3.20 showed a broadened antimicrobial activity against both pathogenic Gram-positive B. cereus and Ls. monocytogenes and Gram-negative E. coli [101]. L. plantarum HA2, HA3, HA5, HA8, and HA9 and L. fermentum HA6, HA7, and HA10 isolated from Vietnamese fermented vegetables showed an intense antifungal activity against different indicator molds and yeasts (Aspergillus terreus, Aspergillus fumigatus, Aspergillus niger, Absidia corymbifera, Paecilomyces lilacinus, Geotrichum candidum, Fusarium sp., Scopulariopsis brevicaulis, Curvularia lunata, Penicillium spp., and Candida albicans) [102]. These LAB strains are currently investigated for the specific use in legume-fermented products [96].
Fungi are the most common spoilage microorganisms of baked goods and represent a huge economic problem in bakery sector. The use of chemical preservatives is currently the only effective tool to prolong the microbial shelf-life of baked goods [103, 104]. Nevertheless, the European directive on preservatives has recently decreased the allowed concentrations of preservatives, and consumers require clean label and preservative-free baked goods. Therefore, the scientific and industrial research is now oriented toward the search for new preservatives, derived from natural sources. Overall, plants produce proteins and peptides involved in fungal resistance mechanisms, and seeds of many different species of leguminous plants are rich in such active compounds [105]. It was reported that the water-soluble extract of Phaseolus vulgaris cv. Pinto showed inhibitory activity toward a large spectrum of fungal species isolated from bakeries. The antifungal proteins corresponded to phaseolin alpha-type precursor, phaseolin, and erythroagglutinating phytohemagglutinin precursor. Bread manufactured with the addition of this water-soluble extract (27%, v/w) did not show fungal contamination until at least 21 days of storage at room temperature, ensuring a level of protection comparable with that afforded by calcium propionate (0.3%, w/w) [106]. A pea (Pisum sativum) protein hydrolysate, obtained by a food-grade protease, showed high inhibitory activity toward several fungi isolated from bakeries. The antifungal activity was correlated to pea defensins 1 and 2, nonspecific lipid transfer protein (nsLTP), and a mixture of peptides, encrypted in leginsulin A, vicilin, provicilin, and nsLTP, and released by the enzymatic activity of the protease [107]. A mixture of legumes-derived protein hydrolysates inhibited Aspergillus parasiticus, Penicillium carneum, Penicillium paneum, and Penicillium polonicum. Several native proteins and a mixture of peptides, encrypted in legume vicilins, lectins, and chitinases, were identified as the compounds responsible for the antifungal activity [108].
More recently, a LAB-fermented chickpea flour was proposed as fresh pasta ingredients aiming at prolonging the shelf-life of the product, moreover, achieving different nutritional advantages [109].
6. Traditional and novel fermented legume products
6.1 Traditional foods
Legumes are used as food ingredients worldwide, but only in few geographical areas they are commonly used for the production of fermented foods (Table 1), such as Japanese natto, Nigerian dawadawa or iru, Nepalese kinema, and Thai thua nao. Fermented legumes are consumed directly or used as ingredients or flavoring agents [124]. Yukiwari-natto and hama-natto spontaneous microbiota are dominated by molds, while Bacillus spp. is commonly isolated in itohiki-natto. Molds are also responsible for meitauza, oncom, and sufu fermentation, while yeasts dominate the fermentation of the Indian papad/papadam. Tempe is characterized by a microbial consortium including molds and LAB. Also Indian idli, wadi, and dhokla are produced by the combined fermentation activities of LAB and yeasts. Complex microbiota including LAB, yeasts, and molds characterize the fermentation processes for obtaining inyu, kecap asin, kecap manis, meju, miso, soy sauce, and tauco [118, 125].
Product
Main ingredients
Microorganisms
Area
Reference
Adai
Legume seeds and cereal grains
Lactic acid bacteria (Pediococcus spp., Streptococcus spp., and Leuconostoc spp.)
Main traditional food products containing fermented legumes.
Fermentation has an important impact on the nutritional and sensory profile of legumes [2, 96]. However, production of traditional fermentation products is often managed empirically, with rudimentary equipment, and based on the activity of endogenous microorganisms [96]. The quality of raw materials as well as the biotechnologies is not standardized [96]. These products are characterized by the local cultural identity. Despite their important sensorial role in Asian food, bringing, for instance, the umami taste to the meals [126], the necessity to improve overall quality and to minimize food safety hazards has been recently highlighted [127].
LAB have an important role in some of the traditional fermented legume products (such as in vietnamese tuong and cambodian sieng), but many other microorganisms (bacteria, yeasts, and molds) are involved in spontaneous fermentation processes. Nevertheless, the advantages of legumes fermentation with LAB are gaining interest from the scientific and food industry community [2].
6.2 Sourdough-inspired fermentation, sprouted flours, and baked good fortification
Besides the direct consumption as conventional dishes, legumes have a great potential as ingredients in various baked goods and pasta. Their use as fortifiers should increase their consumption as strongly recommended in many dietary guidelines. With this goal in mind, in the past decades, many researchers focused on using legume flours (also sprouted), fermented or not, as part of food formulations. Fermentation of legumes mainly determines improvement of the protein digestibility and related nutritional values and the biological availability of fibers and total phenols (Table 2). However, unlike cereal flour sourdoughs, very little is known about the microbiota of sourdough-type propagation, when only legume flour is used. Coda et al. [136] explored this topic investigating, through 16S rRNA gene pyrosequencing and culture-dependent analysis, the microbial ecology of faba bean sourdoughs obtained from an Italian and a Finnish cultivar, belonging respectively to Vicia faba major and V. faba minor groups. Among the LAB isolates, Pediococcus pentosaceus, Leuc. Mesenteroides, and Weissella koreensis had the highest frequency of occurrence in both sourdoughs. The presence of hulls and the different microbial composition reflected on biochemical characteristics of Finnish sourdoughs, including acidification and phenolic compounds [136].
Legume
Fermentation type
Effects
References
Bean (Adzuki bean)
Lactococcus lactis subsp. lactis and Lacticaseibacillus rhamnosus GG
Bean, chickpea, grass pea, lentil, pea (local cultivars)
Lactiplantibacillus plantarum C48 and Levilactobacillus brevis AM7
Increase of phytase and antioxidant activity; increase of free amino acids, γ-aminobutyric acid (GABA), soluble fibers, and total phenols concentrations. Decrease of raffinose and condensed tannins concentrations
Lactiplantibacillus plantarum C48 and Lactococcus lactis subsp. lactis PU1
Increase of free amino acid and GABA concentrations; decrease of the starch hydrolysis index (HI); increase of antioxidant activity; increased palatability and overall acceptability of bread
Increase of free amino acids, resistant starch, and protein digestibility; release of bound phenolic compounds; decrease of raffinose, condensed tannins, trypsin inhibitors, and saponins. Decrease of HI, increase of antioxidant potential and overall acceptability of fortified pasta
Furfurilactobacillus rossiae LB5, Lactiplantibacillus plantarum 1A7 and Fructilactobacillus sanfranciscensis DE9
Increase in the concentrations of peptides, free amino acids and GABA, increase of protein digestibility and decrease of starch availability. Decrease of phytic acid, condensed tannins, raffinose concentrations and trypsin inhibitory activity
Decrease of vicine and convicine concentration, trypsin inhibitor activity, starch hydrolysis index. Increase of protein digestibility, and free amino acids and GABA concentrations
Increase in the concentrations of peptides, free amino acids, and GABA, increase of protein digestibility; decrease of α-galactosides, trypsin inhibitors, condensed tannins, and vicine concentrations
Improved amino acid profile, increased nitrogen utilization rate and PER of bread; decrease of anti-nutritional compounds and increase antioxidant potential in bread
Synthesis of dextran from sucrose. Increase of total and soluble fiber content, specific volume and decrease of crumb hardness and staling rate in wheat bread supplemented with 30% of lentil sourdough
Lentil, bean, chickpea, and pea flours, raw and gelatinized
Lactiplantibacillus plantarum MRS1 and Levilactobacillus brevis MRS4
Increase of free amino acids and protein digestibility; degradation of phytic acid, condensed tannins and raffinose; decrease of trypsin inhibitory activity and starch hydrolysis index
Lactiplantibacillus plantarum C48 and Lactococcus lactis subsp. lactis PU1
Increase of free amino acid and GABA concentrations; decrease of the starch hydrolysis index (HI); increase of antioxidant activity; increased palatability and overall acceptability of bread
Main advantages of the LAB fermentation on legume flours and legume-fortified bread.
Traditional varieties and biotypes, often replaced by modern cultivars selected for improved agronomic and commercial traits, can also be rediscovered and valorized through fermentation [34, 58, 130, 133]. Nineteen Italian legume flours, fermented with selected strains of L. plantarum and Lv. brevis. and compared with doughs without bacterial inoculum, had higher concentrations of free amino acids, soluble fibers, and total phenols. During sourdough fermentation, the level of γ-aminobutyric acid (GABA) markedly increased reaching up to 624 mg/kg [34]. GABA-producing strains of L. plantarum and Lc. lactis subsp. lactis were employed as starters for sourdough fermentation of a blend of chickpea and pseudo-cereals resulting in sourdough bread with very high levels of free amino acids and GABA (up to 504 mg/kg) [131]. The pairing between sourdough fermentation and legumes to accumulate GABA was performed also using adzuki bean flour [128] and extracts from kidney beans subjected to liquid state fermentation [129]. Type I sourdough, containing wheat-legume flour mixtures, was also used (15%, w/w) in bread making. The fortification increased the antioxidant activity and the in vitro protein digestibility (IVPD). According to the levels of carbohydrates, dietary fibers, and resistant starch, the bread fortified with wheat-legume sourdough had a decreased value of starch hydrolysis index [32].
Nevertheless, either considering gluten-free products or wheat-based baked goods, the lack of gluten is one of the challenges deriving from the use of legumes. The addition of wheat-legume flours increases water absorption providing more water for dough starch gelatinization during baking and preventing stretching and tearing of gluten strands [53]. Substitution of wheat flour with legumes at levels higher than 20–30% causes detrimental effects on dough and bread properties, which results in sticky and excessively compact [53, 140]. Hence, maintaining good technological properties is a key factor in the success of products that go beyond laboratory-scale levels. Sourdough fermentation of legume flours, mainly interfering with starch gelatinization, and fibers hydration lead to the improvement of the structural characteristics of the fortified bread [32, 128, 148].
Fermentation can further contribute to improving the structural properties of fortified baked goods if exopolysaccharides-producing LAB are selectively employed. Indeed, the replacement of wheat flour (up to 43%) with a faba bean sourdough fermented with Weissella confusa strains [132, 139] compensated the gluten dilution and improved bread volume and crumb softness. The gluten-dextran interactions might have strengthened gas cells and, hence, prevented their collapse during proofing and baking [143]. This, combined with water-binding capacity, led to higher loaf volume and softer crumb.
The increase of the antioxidant activity during fermentation was largely documented in legume flours most likely associated with the biotransformation between soluble phenols and the release of bound phenols [31, 34, 132, 133, 134, 135, 143]. The bioconversion of phenolic compounds into more available and biologically active forms mainly relies upon acidification and microbial enzymes. In LAB phenolic compounds metabolism comes from the need to detoxify such compounds but also have a role in preserving the cellular energy balance [149, 150, 151]. Fermentation of black chickpea with L. plantarum T0A10 enabled the release of 20% of bound phenolic compounds and the conversion of free phenolic acids leading to high scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radicals and intense inhibition of linoleic acid peroxidation [133]. Caffeic, coumaric, ferulic, phenyllactic, and 4-hydroxibenzoic acids were found in high amount in faba bean flour subjected to air classification and fermented with Leuconostoc citreum TR116, resulting in a bread having better nutritional and technological performances compared with bread obtained with unfermented faba bean [137]. Indeed, phenolic acids are not only appreciated for their potential antioxidant activity after ingestion, they can also be advantageous with regard to the microbial shelf-life of food products [152].
Fermentation can also be used to enhance the content of compounds lacking in vegetable matrices such as vitamin B12. Species of the former Lactobacillus genus were found to produce pseudo-vitamin B12, an inactive form for humans, whereas Propionibacterium freudenreichii DSM 20271 was effectively used to singly ferment faba bean, soy bean, and lupin flours [138], increasing vitamin B12 content up to 400 ng/g.
The release of bioactive peptides showing in vitro activities toward cancer, cardiovascular diseases, oxidative damage, inflammation, hypertension, and high cholesterol [142, 153] is also an appealing trait of lactic acid fermentation. Lunasin is a bioactive peptide (43-amino acid residues) already characterized for anticancer, antioxidant, anti-inflammatory, and cholesterol-lowering functional activities. Lunasin is mainly recovered from soy and used as dietary supplements and for pharmaceutical formulations. The fermentation of different legumes with selected strains of L. plantarum and Lv. brevis allowed the enrichment of the matrices in lunasin-like polypeptides, released from native proteins in which they are encrypted in nonactive form. Extracts from these legume sourdoughs showed marked inhibition on the proliferation of human adenocarcinoma Caco-2 cells [130]. Fermentation with L. plantarum CECT 748 and treatment with a commercial protease of lentil flour led to the release of several antihypertensive peptides showing angiotensin-converting enzyme inhibitory activity (up to 85%) [143].
As an ancient practice, germination of legumes is becoming an emerging process because of the significant enhancement in bioactive components (e.g., vitamins, dietary fibers, peptides and amino acids, and phenols) and palatability. The fortification of baked goods with flours from sprouted legumes has been proposed recently [154]. During germination, reserves within the storage tissues of the seed undergo hydrolysis in low-molecular-weight compounds and mobilize to support seedling growth [155]. Parameters such as temperature, humidity, steeping (soaking), and length of germination determine the degree of these changes [156]. Nevertheless, the combination of germination and sourdough fermentation seems to better exploit the nutritional modification of grains in terms of protein and starch hydrolysis and mineral solubility [157]. Sprouting and sourdough fermentation with Furfurilactobacillus rossiae, L. plantarum, and Fructilactobacillus sanfranciscensis enhanced the nutritional and functional features of chickpea and lentil by increasing the concentrations of peptides, free amino acids, and GABA.
Fermented sprouted flours were used to make breads with high protein digestibility and low starch availability and appreciable sensory attributes [54]. Germination followed by sourdough fermentation improved the IVPD and enhanced the sensory properties of soybean and African breadfruit seeds [147]. The same occurred for the germinated and fermented cowpea flour, which fortified the bread formula with high lysine content and optimal essential amino acid balance [53]. While more recently, sprouted lentil sourdough, added with 25% sucrose, and fermented with W. confusa SLA4, led to the synthesis of dextran up to 9.7% [144]. Wheat bread supplemented with 30% of this sourdough showed increased specific volume and decreased crumb hardness and staling rate, compared with the control wheat bread, as well as increased total and soluble fibers content [144]. Attempts to enhance the nutritional properties of legumes were also made combining gelatinization to fermentation with lactic acid bacteria. Fermentation of gelatinized flours (red and yellow lentils, white and black beans, chickpeas, and peas) with L. plantarum MRS1 and Lv. brevis MRS4 led to the further degradation of the antinutritional factors (condensed tannins, raffinose, phytic acid, and trypsin inhibitors), increased the protein digestibility, and reduced the starch hydrolysis index [31].
6.3 Use of fermented legumes in pasta making
Just like bread, pasta is considered a staple food worldwide with the potential to modulate the diet, and the addition of fermented legumes accounts for a further step toward this goal. Regardless, the biotechnology used for the production, higher content of proteins and fibers, and lower starch content characterize legume-containing pasta. Nonetheless, fermentation contributes to improving not only the nutritional profile, but also the technological features of fortified pasta [158].
Faba bean flour, either raw or fermented (spontaneously or with selected starters), used as dough or freeze-dried material, is among the most reported legume flours in pasta-making [141, 159, 160, 161]. The percentage of semolina replacement mostly ranges from 10 to 50% [141, 160, 161], reaching up to 100%, as in the case of gluten-free faba bean pasta described by Rosa-Sibakov and colleagues [159].
Besides the increase in proteins and dietary fibers content, which is directly proportional to the percentage of semolina replacement with both raw and fermented faba bean, as consequence of the proteolysis occurred during fermentation, a higher content of peptides and FAA was observed in pasta containing faba bean fermented by L. plantarum DPPMAB24W [141]. The proteolysis occurring during the LAB fermentation also allowed the increase of the protein digestibility. Moreover, essential amino acids (EAAI), biological value (BV), and protein efficiency ratio (PER) indexes increased when 30 and 50% of the semolina was replaced by fermented faba bean flour [141]. The Nutritional Index (NI) of the pasta fortified with 30% of fermented faba bean flour was twofold higher than that of the conventional semolina pasta. This parameter is commonly considered as a global predictor of the protein quality of foods, since qualitative and quantitative factors are included in its calculation [162]. Replacement level higher than 30% led to the decrease of the NI, as a consequence of a weakening of the gluten network, unable to retain the soluble protein fraction during cooking [141]. The use of fermented faba bean flour as ingredient allowed a marked reduction of the starch hydrolysis index (HI) and, consequently, of the glycemic index (GI) [30, 141, 160]. As previously demonstrated, [163], this decrease can be correlated to the high level of dietary fibers and resistant starch and also to the effect of biological acidification [163].
Experimental pasta was also produced using exclusively fermented faba bean flour [159]. Whereas protein and starch content were similar between fermented and unfermented faba bean pasta (circa 35% and 43%, respectively), RS was found progressively higher in fermented fava bean pasta suggesting the possibility to use fermentation as a mean to decrease GI of commercial gluten-free products [164], usually higher than that of conventional foods [165].
Similar effects to those obtained in pasta fortified with fermented faba bean were obtained when spontaneously fermented pigeon pea (Cajanus cajan) (presumably due to LAB growth) was also used in pasta making [166, 167, 168]. Compared with semolina pasta, true protein digestibility (TD) and PER markedly improved (6 and 73%, respectively) in pasta fortified with fermented pigeon pea as consequence of the complementarity of amino acids composition deriving from legumes and cereal proteins [167, 168].
A Mediterranean black chickpea flour was fermented with L. plantarum T0A10 in semiliquid conditions and used (15% replacement level) to fortify a semolina pasta (116). Fermentation with the selected starter enabled the release of 20% of bound phenolic compounds and the conversion of free compounds into more active forms (dihydrocaffeic and phloretic acid) in the dough. Moreover, fortified cooked pasta, showing scavenging activity against DPPH and ABTS radicals and intense inhibition of linoleic acid peroxidation, was appreciated for its peculiar organoleptic profile [133].
Despite all the nutritional advantages deriving from the use of fermented legumes in pasta making, good sensory and textural properties remain a necessary foundation to achieve products approved by consumers. Differences in sensorial attributes and textural properties between pasta fortified with prefermented ingredients and the conventional one are often perceived unpleasant by trained assessors especially when semolina replacement exceeds 50% [169]. Increased chewiness, sourness, flavor, and off-flavor intensity were observed when fermented faba bean was added to pasta [159], as well as the onset of the red color, as the consequence of Maillard reaction [170]. However, fermentation also showed an important role in the improvement of sensory and textural characteristics of legume flours since it allowed the elimination of beany flavor [171]. Since the balance between flavors and off-flavors often lies in the amount of fortifier added [167], the right compromise between higher nutritional and functional properties and acceptable sensory and rheological ones should be addressed.
7. Conclusion and future perspectives
The rising demand for healthier plant-based food lies in the increasing awareness of the adverse risks associated with the consumption of animal proteins as well as the environmental impact animal farming entails. In this evolving agricultural system, legumes play a fundamental role in regard to both the support of good and sustainable agronomical practices and the maintenance of healthier diets.
Apart from their consumption as they are, legumes are the main ingredient of many traditional food products. Nevertheless, their consumption is often limited by antinutritional compounds and poor sensory and technological properties. Recently, the effectiveness of sourdough fermentation-inspired biotechnologies has proved to be pivotal in improving legumes and legume-based foods acceptability and safety. Through the release of bioactive peptides, phenolic compounds, and soluble fibers or the degradation of antinutritional compounds, fermentation with selected starters proved to be able to improve the nutritional and functional properties of legumes. By synthesizing exopolysaccharides, better rheological properties can be obtained while microbiological safety can be achieved through the degradation of biogenic ammines, mycotoxins, or activity toward spoilage or pathogenic microorganisms.
Fermentation allows overcoming the issues that hold back legumes’ potential and intensifies their use as ingredients in innovative formulations of staple foods, such as baked goods and pasta with a more balanced nutritional and functional profile.
The underlining idea behind functional foods is to reduce the prevalence of diet-related diseases by modulating the consumption of commonly eaten foods fortified with high-value ingredients. Fermented legumes fit the profile of such ingredients, but educating consumers on their health benefits, so that they can make an informed choice, is of paramount importance. It is necessary to get rid of the stigma of legumes as “poor man’s meat” and recognize their value not only in agricultural practices but also their pivotal role in healthy and sustainable diets. Furthermore, there is growing recognition that changes in nutrition are critical to achieve several of the Sustainable Development Goals developed by the United Nations to promote prosperity while protecting the planet. In order to meet the global food demands, focus should be put into promoting the cultivation and utilization of local or underutilized legume crops often neglected and underexploited, which yet have a great impact on the biodiversity as well as in enhancing food and nutrition security. Whereas, from an academia point of view, those mechanisms, which are still unclear or need more exploiting, behind the advantages of fermentation in terms of biopreservation and safety in general, should be pursued as research topics, since they can further unleash legumes’ potential.
Conflict of interest
The authors declare no conflict of interest.
\n',keywords:"fermentation, legumes, lactic acid bacteria, antinutritional factor, biotechnologies, sourdough, bread, pasta",chapterPDFUrl:"https://cdn.intechopen.com/pdfs/80561.pdf",chapterXML:"https://mts.intechopen.com/source/xml/80561.xml",downloadPdfUrl:"/chapter/pdf-download/80561",previewPdfUrl:"/chapter/pdf-preview/80561",totalDownloads:93,totalViews:0,totalCrossrefCites:0,dateSubmitted:"May 31st 2021",dateReviewed:"January 7th 2022",datePrePublished:"February 22nd 2022",datePublished:null,dateFinished:"February 22nd 2022",readingETA:"0",abstract:"Compared with cereals and other plant-derived food matrices, legumes can be considered as valuable sources of proteins with high biological value, dietary fibers, minerals, oligosaccharides, and phenolic compounds. Nevertheless, the presence of different antinutritional factors (ANFs) limited the large-scale use of such ingredients by the food industry. The potential of several biotechnological processes and enzymatic treatments in decreasing ANF in legumes and legume-derived ingredients was investigated. Among these options, fermentation is traditionally recognized as suitable tool to improve the overall quality of legumes in different areas of the world. The scientific community demonstrated the effectiveness of the use of selected lactic acid bacteria and biotechnologies inspired to sourdough fermentation in ANF degradation, improving technological and sensory profile of legume grains and flours as well as contributing to their safety in terms of spoilage or pathogenic microorganisms and toxic compounds. Apart from their consumption as they are, legumes are the main ingredient of many traditional food products, and fermentation allows them to be used as ingredients in innovative formulations of staple foods, such as baked goods and pasta with high nutritional and functional profile.",reviewType:"peer-reviewed",bibtexUrl:"/chapter/bibtex/80561",risUrl:"/chapter/ris/80561",signatures:"Michela Verni, Erica Pontonio, Marco Montemurro and Carlo Giuseppe Rizzello",book:{id:"12236",type:"book",title:"Legumes Research- Volume 2",subtitle:null,fullTitle:"Legumes Research- Volume 2",slug:null,publishedDate:null,bookSignature:"Dr. Jose Carlos Jimenez-Lopez and Dr. Alfonso Clemente",coverURL:"https://cdn.intechopen.com/books/images_new/12236.jpg",licenceType:"CC BY 3.0",editedByType:null,isbn:"978-1-80356-915-4",printIsbn:"978-1-80356-914-7",pdfIsbn:"978-1-80356-916-1",isAvailableForWebshopOrdering:!0,editors:[{id:"33993",title:"Dr.",name:"Jose Carlos",middleName:null,surname:"Jimenez-Lopez",slug:"jose-carlos-jimenez-lopez",fullName:"Jose Carlos Jimenez-Lopez"}],productType:{id:"1",title:"Edited Volume",chapterContentType:"chapter",authoredCaption:"Edited by"}},authors:null,sections:[{id:"sec_1",title:"1. Introduction",level:"1"},{id:"sec_2",title:"2. Nutritional insights",level:"1"},{id:"sec_3",title:"3. Antinutritional factors and microbial degradation",level:"1"},{id:"sec_4",title:"4. Decrease of allergens, biogenic amines, mycotoxins, and chemicals through fermentation",level:"1"},{id:"sec_5",title:"5. LAB as biopreservation agents against pathogenic and spoilage microorganisms",level:"1"},{id:"sec_6",title:"6. Traditional and novel fermented legume products",level:"1"},{id:"sec_6_2",title:"6.1 Traditional foods",level:"2"},{id:"sec_7_2",title:"6.2 Sourdough-inspired fermentation, sprouted flours, and baked good fortification",level:"2"},{id:"sec_8_2",title:"6.3 Use of fermented legumes in pasta making",level:"2"},{id:"sec_10",title:"7. Conclusion and future perspectives",level:"1"},{id:"sec_14",title:"Conflict of interest",level:"1"}],chapterReferences:[{id:"B1",body:'Monnet AF, Laleg K, Michon C, Micard V. 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DOI: 10.1016/j.foodhyd.2018.05.042'},{id:"B140",body:'Coda R, Varis J, Verni M, Rizzello CG, Katina K. Improvement of the protein quality of wheat bread through faba bean sourdough addition. LWT-Food Science and Technology. 2017;82:296-302. DOI: 10.1016/j.lwt.2017.04.062'},{id:"B141",body:'Rizzello CG, Verni M, Koivula H, Montemurro M, Seppa L, Kemell M, et al. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta. Food and Function. 2017;8:860-871. DOI: 10.1039/C6FO01808D'},{id:"B142",body:'Torino MI, Limón RI, Martínez-Villaluenga C, Mäkinen S, Pihlanto A, Vidal-Valverde C, et al. Antioxidant and antihypertensive properties of liquid and solid state fermented lentils. Food Chemistry. 2013;136:1030-1037. DOI: 10.1016/j.foodchem.2012.09.015'},{id:"B143",body:'Bautista-Expósito S, Peñas E, Dueñas M, Silván JM, Frias J, Martínez-Villaluenga C. Individual contributions of Savinase and lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation. Food Chemistry. 2018;257:341-349. DOI: 10.1016/j.foodchem.2018.03.044'},{id:"B144",body:'Perri G, Coda R, Rizzello CG, Celano G, Ampollini M, Gobbetti M, et al. Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread. Food Chemistry. 2021;129638. DOI: 10.1016/j.foodchem.2021.129638'},{id:"B145",body:'Bartkiene E, Krungleviciute V, Juodeikiene G, Vidmantiene D, Maknickiene Z. Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean. Journal of the Science of Food and Agriculture. 2015;95:1336-1342. DOI: 10.1002/jsfa.6827'},{id:"B146",body:'Romero-Espinoza AM, Vintimilla-Alvarez MC, Briones-García M, Lazo-Vélez MA. Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet). LWT-Food Science and Technology. 2020;130:109658. DOI: 10.1016/j.lwt.2020.109658'},{id:"B147",body:'Ariahu CC, Ukpabi U, Mbajunwa KO. Production of African bread-fruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality. Plant Foods for Human Nutrition. 1999;54:193-206. DOI: 10.1023/A:1008153620287'},{id:"B148",body:'Naqash F, Gani A, Gani A, Masoodi FA. Gluten-free baking: Combating the challenges—A review. Trends in Food Science and Technology. 2017;66:98-107. DOI: 10.1016/j.tifs.2017.06.004'},{id:"B149",body:'Filannino P, Di Cagno R, Gobbetti M. Metabolic and functional paths of lactic acid bacteria in plant foods: Get out of the labyrinth. Current Opinion in Biotechnology. 2018;49:64-72. DOI: 10.1016/j.copbio.2017.07.016'},{id:"B150",body:'Sanchez-Maldonado AF, Schieber A, Ganzle MG. Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria. Journal of Applied Microbiology. 2011;111:1176-1184. DOI: 10.1111/j.1365-2672.2011.05141.x'},{id:"B151",body:'Reveron I, Rivas B, Munoz R, Felipe F. Genome-wide transcriptomic responses of a human isolate of lactobacillus plantarum exposed to p-coumaric acid stress. Molecular Nutrition & Food Research. 2012;56:1848-1859. DOI: 10.1002/mnfr.201200384'},{id:"B152",body:'Axel C, Zannini E, Arendt EK. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Critical Reviews in Food Science and Nutrition. 2017;57:3528-3542. DOI: 10.1080/10408398.2016.1147417'},{id:"B153",body:'López-Barrios L, Gutiérrez-Uribe JA, Serna-Saldívar SO. Bioactive peptides and hydrolysates from pulses and their potential use as functional ingredients. Journal of Food Science. 2014;79:273-283. DOI: 10.1111/1750-3841.12365'},{id:"B154",body:'Mäkinen OE, Arendt EK. Nonbrewing applications of malted cereals, pseudocereals, and legumes: A review. Journal of the American Society of Brewing Chemists. 2015;73:223-227. DOI: 10.1094/ASBCJ-2015-0515-01'},{id:"B155",body:'Bewley JD. Seed germination and reserve mobilization. In: Encyclopedia of Life Sciences. London, U.K.: Nature Publishing Group; 2001'},{id:"B156",body:'Koehler P, Hartmann G, Wieser H, Rychlik M. Changes of folates, dietary fiber, and proteins in wheat as affected by germination. Journal of Agricultural and Food Chemistry. 2007;55:4678-4683. DOI: 10.1021/jf0633037'},{id:"B157",body:'Katina K, Liukkonen KH, Kaukovirtanorja A, Adlercreutz H, Heinonen SM, Lampi AM, et al. Fermentation-induced changes in the nutritional value of native or germinated rye. Journal of Cereal Science. 2007;46:348-355. DOI: 10.1016/j.jcs.2007.07.006'},{id:"B158",body:'Montemurro M, Coda R, Rizzello CG. Recent advances in the use of sourdough biotechnology in pasta making. Food. 2019;8:129. DOI: 10.3390/foods8040129'},{id:"B159",body:'Rosa-Sibakov N, Heiniö RL, Cassan D, Holopainen-Mantila U, Micard V, Lantto R, et al. Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. LWT-Food Science and Technology. 2016;67:27-36. DOI: 10.1016/j.lwt.2015.11.032'},{id:"B160",body:'Petitot M, Boyer L, Minier C, Micard V. Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International. 2010;43:634-641. DOI: 10.1016/j.foodres.2009.07.020'},{id:"B161",body:'Petitot M, Barron C, Morel MH, Micard V. Impact of legume flour addition on pasta structure: Consequences on its in vitro starch digestibility. Food Biophysics. 2010;5:284-299. DOI: 10.1007/s11483-010-9170-3'},{id:"B162",body:'Crisan EV, Sands A. Edible Mushrooms, Nutritional Value. Dalam. In: Chang ST, Hayes WA, editors. The Biology and Cultivation of Edible Mushrooms. New York: Hangeri Academic Press; 1978'},{id:"B163",body:'De Angelis M, Damiano N, Rizzello CG, Cassone A, Di Cagno R, Gobbetti M. Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre. European Food Research and Technology. 2009;229:593-601. DOI: 10.1007/s00217-009-1085-1'},{id:"B164",body:'Elli L, Branchi F, Tomba C, Villalta D, Norsa L, Ferretti F, et al. Diagnosis of gluten related disorders: Celiac disease, wheat allergy and non-celiac gluten sensitivity. World Journal of Gastroenterology. 2015;21:7110. DOI: 10.3748/wjg.v21.i23.7110'},{id:"B165",body:'Atkinson FS, Foster-Powell K, Brand-Miller JC. International tables of glycemic index and glycemic load values: 2008. Diabetes Care. 2008;31:2281-2283. DOI: 10.2337/dc08-1239'},{id:"B166",body:'Torres A, Frias J, Granito M, Guerra M, Vidal-Valverde C. Chemical, biological and sensory evaluation of pasta products supplemented with agalactoside-free lupin flours. Journal of the Science of Food and Agriculture. 2007;87:74-81. DOI: 10.1002/jsfa.2673'},{id:"B167",body:'Torres A, Frias J, Granito M, Vidal-Valverde C. Fermented pigeon pea (Cajanus cajan) ingredients in pasta products. Journal of Agricultural Food Chemistry. 2006;54:6685-6691. DOI: 10.1021/jf0606095'},{id:"B168",body:'Martínez-Villaluenga C, Torres A, Frias J, Vidal-Valverde C. Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta. LWT-Food Science and Technology. 2010;43:617-622. DOI: 10.1016/j.lwt.2009.11.001'},{id:"B169",body:'Curiel JA, Coda R, Limitone A, Katina K, Raulio M, Giuliani G, et al. Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria. Journal of Cereal Science. 2014;59:79-87. DOI: 10.1016/j.jcs.2013.09.011'},{id:"B170",body:'Schoenlechner R, Drausinger J, Ottenschlaeger V, Jurackova K, Berghofer E. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat. Plant Foods for Human Nutrition. 2010;65:339-349. DOI: 10.1007/s11130-010-0194-0'},{id:"B171",body:'Frías J, Granito M, Vidal-Valverde C. Fermentation as a process to improve the nutritional quality of grain legumes. In: Proceedings of the 5th European Conference on Grain Legumes. Dijon, France: Legumes for the Benefit of Agriculture, Nutrition and the Environment: Their Genomics, Their Products and Their Improvement; June, 2004'}],footnotes:[],contributors:[{corresp:null,contributorFullName:"Michela Verni",address:null,affiliation:'
Department of Soil, Plant, and Food Sciences, University of Bari Aldo Moro, Italy
Department of Soil, Plant, and Food Sciences, University of Bari Aldo Moro, Italy
'},{corresp:"yes",contributorFullName:"Carlo Giuseppe Rizzello",address:"carlogiuseppe.rizzello@uniroma1.it",affiliation:'
Department of Environmental Biology, Sapienza University of Rome, Italy
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The main theme of her research is\ndeveloping innovative biomaterials and biomimetic scaffolds to\nrestore function of traumatized/diseased tissue for clinical translation. She is currently the Chair of the Royal Society of Chemistry: Biomaterials Chemistry interest group and the ex-President of the UK Society of Biomaterials.",institutionString:"King’s College London",profilePictureURL:"https://mts.intechopen.com/storage/users/254215/images/system/254215.jpeg",totalCites:0,totalChapterViews:"0",outsideEditionCount:0,totalAuthoredChapters:"2",totalEditedBooks:"0",personalWebsiteURL:null,twitterURL:null,linkedinURL:null,institution:null},booksEdited:[],chaptersAuthored:[{id:"71484",title:"Acrylic-Based Materials for Biomedical and Bioengineering Applications",slug:"acrylic-based-materials-for-biomedical-and-bioengineering-applications",abstract:"Acrylic-based polymers have been used for many years in biomedical applications because of their versatile properties. Many different polymers belong to this class of polymers, of which a significant number have been approved by the US Food and Drug Administration (FDA) and are frequently used in ophthalmologic devices, orthopaedics, tissue engineering applications and dental applications. The applications of this class of polymers have the potential to be expanded exponentially in the biomedical industry if their properties such as mechanical performance, electrical and/or thermal properties, fluid diffusion, biological behaviour, antimicrobial capacity and porosity can be tailored to specific requirements. Thus, acrylic-based materials have been produced as multicomponent polymeric platforms as interpenetrating polymer networks or in combination with other sophisticated materials such as fibres, nanofibres, carbon nanomaterials such as graphene and its derivatives and/or many other types of nanoparticles in the form of composite or nanocomposite biomaterials. 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His research interest is developing medical materials and devices for advanced applications such\nas antimicrobial therapy, tissue engineering, wound healing, etc.\nHe is currently Vice Dean of Biotechnology and Principal Investigator of the Biomaterials and Bioengineering Lab at the Centro\nde Investigación Tranlacional San Alberto Magno.",institutionString:"Universidad Católica de Valencia San Vicente Mártir",institution:{name:"Valencia Catholic University Saint Vincent Martyr",institutionURL:null,country:{name:"Spain"}}},{id:"234889",title:"Dr.",name:"Ramesh",surname:"Rudrapati",slug:"ramesh-rudrapati",fullName:"Ramesh Rudrapati",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:null},{id:"257887",title:"Dr.",name:"Thomas",surname:"Swift",slug:"thomas-swift",fullName:"Thomas Swift",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:null},{id:"296289",title:"Dr.",name:"Kingsley Kema",surname:"Ajekwene",slug:"kingsley-kema-ajekwene",fullName:"Kingsley Kema Ajekwene",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/296289/images/17906_n.jpg",biography:"Experienced Lecturer with a demonstrated history of working in the education management industry. Skilled in Nanomaterials, Nanocomposites, Conducting Polymers, Smart Polymers, Polymer Synthesis, Polymer Processing, , Polymer Physics, and Rheology. Resilient researcher and a core Polymer industry and strong educational background with a Doctor of Philosophy (Ph.D.) focused in Polymer Science and Rubber Technology.",institutionString:null,institution:{name:"Yaba College of Technology",institutionURL:null,country:{name:"Nigeria"}}}]},generic:{page:{slug:"open-access-funding",title:"Open Access Funding",intro:"
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In order to help Authors identify appropriate funding agencies and institutions, we have created a list, based on extensive research on various OA resources (including ROARMAP and SHERPA/JULIET) of organizations that have funds available. Before consulting our list we encourage you to petition your own institution or organization for Open Access funds or check the specifications of your grant with your funder to ascertain if publication costs are included. Where you are in receipt of a grant you should clarify:
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If you are associated with any of the institutions in our list below, you can apply to receive OA publication funds by following the instructions provided in the links. Please consult the Open Access policies or grant Terms and Conditions of any institution with which you are linked to explore ways to cover your publication costs (also accessible by clicking on the link in their title).
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Please be aware that you must be a member, or grantee, of the institutions/funders listed in order to apply for their Open Access publication funds.
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Therefore, this chapter deals with the philosophical systems and paradigms of scientific research, the epistemology, evaluating understanding and application of various theories and practices used in the scientific research. The key components of the scientific research paradigm are highlighted. Theories on the basis of which this research was focused on identification of the level of development of the management culture in order to implement corporate social responsibility are identified, and the stages of its implementation are described.",book:{id:"5791",slug:"management-culture-and-corporate-social-responsibility",title:"Management Culture and Corporate Social Responsibility",fullTitle:"Management Culture and Corporate Social Responsibility"},signatures:"Pranas Žukauskas, Jolita Vveinhardt and Regina Andriukaitienė",authors:[{id:"179629",title:"Prof.",name:"Jolita",middleName:null,surname:"Vveinhardt",slug:"jolita-vveinhardt",fullName:"Jolita Vveinhardt"}]},{id:"74550",title:"School Conflicts: Causes and Management Strategies in Classroom Relationships",slug:"school-conflicts-causes-and-management-strategies-in-classroom-relationships",totalDownloads:2204,totalCrossrefCites:1,totalDimensionsCites:10,abstract:"Conflicts cannot cease to exist, as they are intrinsic to human beings, forming an integral part of their moral and emotional growth. Likewise, they exist in all schools. The school is inserted in a space where the conflict manifests itself daily and assumes relevance, being the result of the multiple interpersonal relationships that occur in the school context. Thus, conflict is part of school life, which implies that teachers must have the skills to manage conflict constructively. Recognizing the diversity of school conflicts, this chapter aimed to present its causes, highlighting the main ones in the classroom, in the teacher-student relationship. It is important to conflict face and resolve it with skills to manage it properly and constructively, establishing cooperative relationships, and producing integrative solutions. Harmony and appreciation should coexist in a classroom environment and conflict should not interfere, negatively, in the teaching and learning process. This bibliography review underscore the need for during the teachers’ initial training the conflict management skills development.",book:{id:"7827",slug:null,title:"Interpersonal Relationships",fullTitle:"Interpersonal Relationships"},signatures:"Sabina Valente, Abílio Afonso Lourenço and Zsolt Németh",authors:null},{id:"52475",title:"Teenage Pregnancies: A Worldwide Social and Medical Problem",slug:"teenage-pregnancies-a-worldwide-social-and-medical-problem",totalDownloads:8225,totalCrossrefCites:6,totalDimensionsCites:8,abstract:"Teenage pregnancies and teenage motherhood are a cause for concern worldwide. From a historical point of view, teenage pregnancies are nothing new. For much of human history, it was absolutely common that girls married during their late adolescence and experienced first birth during their second decade of life. This kind of reproductive behavior was socially desired and considered as normal. Nowadays, however, the prevention of teenage pregnancies and teenage motherhood is a priority for public health in nearly all developed and increasingly in developing countries. For a long time, teenage pregnancies were associated with severe medical problems; however, most of data supporting this viewpoint have been collected some decades ago and reflect mainly the situation of per se socially disadvantaged teenage mothers. According to more recent studies, teenage pregnancies are not per se risky ones. A clear risk group are extremely young teenage mothers (younger than 15 years) who are confronted with various medical risks, such as preeclampsia, preterm labor, and small for gestational age newborns but also marked social disadvantage, such as poverty, unemployment, low educational level, and single parenting. In the present study, the prevalence and outcome of teenage pregnancies in Austria are focused on.",book:{id:"5392",slug:"an-analysis-of-contemporary-social-welfare-issues",title:"An Analysis of Contemporary Social Welfare Issues",fullTitle:"An Analysis of Contemporary Social Welfare Issues"},signatures:"Sylvia Kirchengast",authors:[{id:"188289",title:"Prof.",name:"Sylvia",middleName:null,surname:"Kirchengast",slug:"sylvia-kirchengast",fullName:"Sylvia Kirchengast"}]},{id:"58060",title:"Pedagogy of the Twenty-First Century: Innovative Teaching Methods",slug:"pedagogy-of-the-twenty-first-century-innovative-teaching-methods",totalDownloads:8743,totalCrossrefCites:15,totalDimensionsCites:21,abstract:"In the twenty-first century, significant changes are occurring related to new scientific discoveries, informatization, globalization, the development of astronautics, robotics, and artificial intelligence. This century is called the age of digital technologies and knowledge. How is the school changing in the new century? How does learning theory change? Currently, you can hear a lot of criticism that the classroom has not changed significantly compared to the last century or even like two centuries ago. Do the teachers succeed in modern changes? The purpose of the chapter is to summarize the current changes in didactics for the use of innovative teaching methods and study the understanding of changes by teachers. In this chapter, we consider four areas: the expansion of the subject of pedagogy, environmental approach to teaching, the digital generation and the changes taking place, and innovation in teaching. The theory of education, figuratively speaking, has two levels. At the macro-level, in the “education-society” relationship, decentralization and diversification, internationalization of education, and the introduction of digital technologies occur. At the micro-level in the “teacher-learner” relationship, there is an active mix of traditional and innovative methods, combination of an activity approach with an energy-informational environment approach, cognition with constructivism and connectivism.",book:{id:"5980",slug:"new-pedagogical-challenges-in-the-21st-century-contributions-of-research-in-education",title:"New Pedagogical Challenges in the 21st Century",fullTitle:"New Pedagogical Challenges in the 21st Century - Contributions of Research in Education"},signatures:"Aigerim Mynbayeva, Zukhra Sadvakassova and Bakhytkul\nAkshalova",authors:[{id:"201997",title:"Dr.",name:"Aigerim",middleName:null,surname:"Mynbayeva",slug:"aigerim-mynbayeva",fullName:"Aigerim Mynbayeva"},{id:"209208",title:"Dr.",name:"Zukhra",middleName:null,surname:"Sadvakassova",slug:"zukhra-sadvakassova",fullName:"Zukhra Sadvakassova"},{id:"209210",title:"Dr.",name:"Bakhytkul",middleName:null,surname:"Akshalova",slug:"bakhytkul-akshalova",fullName:"Bakhytkul Akshalova"}]},{id:"58894",title:"Research Ethics",slug:"research-ethics",totalDownloads:3341,totalCrossrefCites:2,totalDimensionsCites:2,abstract:"Research ethics is closely related to the ethical principles of social responsibility. This research covers a wide context of working with people, so the researchers raised a task not only to gain confidence in the respondents’ eyes, to receive reliable data, but also to ensure the transparency of the science. This chapter discusses the theoretical and practical topics of research, after evaluation of which ethical principles of organization and conducting the research are presented. There is a detailed description of how and what ethical principles were followed on the different stages of the research.",book:{id:"5791",slug:"management-culture-and-corporate-social-responsibility",title:"Management Culture and Corporate Social Responsibility",fullTitle:"Management Culture and Corporate Social Responsibility"},signatures:"Pranas Žukauskas, Jolita Vveinhardt and Regina Andriukaitienė",authors:[{id:"179629",title:"Prof.",name:"Jolita",middleName:null,surname:"Vveinhardt",slug:"jolita-vveinhardt",fullName:"Jolita Vveinhardt"}]}],onlineFirstChaptersFilter:{topicId:"23",limit:6,offset:0},onlineFirstChaptersCollection:[{id:"82394",title:"Learning by Doing Active Social Learning",slug:"learning-by-doing-active-social-learning",totalDownloads:2,totalDimensionsCites:0,doi:"10.5772/intechopen.105523",abstract:"Project-based learning and future-based pedagogy are important and effective tools for teaching and learning in the twenty-first century. They are especially suited to instilling social activism among students, which is extremely valuable in today’s multicultural society. This study examined the impact of such learning among Arab and Jewish students and teachers in Israel. Following a collaborative program on social activism, in which students from different sectors worked together via digital platforms and face-to-face encounters, the impact of the program and its pedagogical tools were examined. The program, called Living in a Multicultural Society, reflects the mosaic of different people and communities, living side by side yet separated by religion, culture, and language. Through this program, students who may not have otherwise met worked together to learn, research, and create. This study was conducted using the mixed-method approach, whereby the qualitative data were gathered via interviews, and the quantitative data were collected through questionnaires. The findings show that this project-based learning program led to significant encounters, understandings, and co-operations between different sectors, and to meaningful end-products relating to social activism. This study enhances the concept that significant pedagogical processes increase students’ motivation, in-depth learning, and outcomes.",book:{id:"11481",title:"Active Learning - Research and Practice",coverURL:"https://cdn.intechopen.com/books/images_new/11481.jpg"},signatures:"Anat Raviv"},{id:"81785",title:"Social Distancing Disbanding Learner Groupings: A Case on Language Development",slug:"social-distancing-disbanding-learner-groupings-a-case-on-language-development",totalDownloads:6,totalDimensionsCites:0,doi:"10.5772/intechopen.104893",abstract:"Information sharing is a fundamental aspect in learning an unfamiliar, yet, an additional language, with specific regards to reading comprehension. Language teachers are faced with a task to monitor development, performance, and effectiveness in learner reading proficiencies. This chapter aims to measure if disbanding learner groupings as per the social distancing protocols brought about by COVID-19 restrictions has any impact on language enhancement. Henceforth, there are limited suggestions by literature in relation to disbanding learner groupings, yet improved reading proficiency is one of the crucial language aspects to be mastered for one to be a successful scholar. Nonetheless, this chapter aims to provide teaching strategies applied by English language teachers to necessitate transmitted learning in accordance with information sharing as learners are dependent on one another for language enhancement, thus leading to academic achievement.",book:{id:"10912",title:"Psychosocial, Educational, and Economic Impacts of COVID-19",coverURL:"https://cdn.intechopen.com/books/images_new/10912.jpg"},signatures:"Bulelwa Makena and Thandiswa Mpiti"},{id:"82173",title:"Integral Ecology and Spiritual Dialogues",slug:"integral-ecology-and-spiritual-dialogues",totalDownloads:7,totalDimensionsCites:0,doi:"10.5772/intechopen.105126",abstract:"The essay has as its starting point, a brief awareness of the accelerated degradation and depletion of Planet Earth and the incompetent or insensitive economies toward the scandalous increase of social inequalities and situations of human waste in the world. Next, come some core points of the Church’s Social Teaching under Pope Francis, highlighting integral ecology and dialogue, as well as some relevant aspects in the debate of global ethical standards and new perceptions of the paths of spirituality. With this broad framework, the central focus of the text synthesizes a proposal for a concept of promoting justice considered coherent and operative within this context, emphasizing the relevance of spiritual dialogues as a transforming practice within the complexity that questions and challenges us. Even without directly addressing the concept of sustainability, by focusing on integral ecology and spiritual dialogues, the essay’s main horizon is to suggest paths to sustainable societies.",book:{id:"11429",title:"Sustainability, Ecology, and Religions of the World",coverURL:"https://cdn.intechopen.com/books/images_new/11429.jpg"},signatures:"José Ivo Follmann"},{id:"82295",title:"Religious Self and Sustainability Ideation: Islamic Perspective and Indonesian Context",slug:"religious-self-and-sustainability-ideation-islamic-perspective-and-indonesian-context",totalDownloads:2,totalDimensionsCites:0,doi:"10.5772/intechopen.105127",abstract:"This chapter describes the role of the religious self in relation to sustainability ideation. The religious self that can foster sustainability ideation is the genuine religious self. The process is to realize the duty of humans as a caliphate and learn the science of God’s creation as part of human obedience to God. The traditional perspective of religiosity that separates the science of religion from the general science, and considers the general science has nothing to do with religiosity, needs to be retheorized. Retheorization is necessary. Thinking about religiosity provides the opportunity to a Muslim who studies the natural sciences and other sciences to carry out the human duties as caliph, namely guarding the earth.",book:{id:"11429",title:"Sustainability, Ecology, and Religions of the World",coverURL:"https://cdn.intechopen.com/books/images_new/11429.jpg"},signatures:"Retno Hanggarani Ninin and Noer Fauzi Rachman"},{id:"82310",title:"Knowledge of Intergenerational Contact to Combat Ageism towards Older People",slug:"knowledge-of-intergenerational-contact-to-combat-ageism-towards-older-people",totalDownloads:8,totalDimensionsCites:0,doi:"10.5772/intechopen.105592",abstract:"Among the multi-dimensional social aspects of aging, intergenerational contacts and relationships between older and younger people will be the focus of this chapter. Underpinned by a study that sought to address and reduce ageism, this chapter discusses the respective roles of direct and indirect intergenerational contacts and their associations with the attitude and prosocial behavior of younger people towards older people. This chapter aims to provide initial evidence about the related processes, mechanisms and relationships involving the older individuals and young people in our society. Valuable insights and synergistic efforts will be provided in how the governments, schools, private and community groups, and the media will all have an integral part to play in applying the knowledge of intergenerational contact to combat ageism towards older people. Future research is needed to better integrate the processes, mechanisms and changing relationships between generations to serve the aging population of Hong Kong.",book:{id:"11479",title:"Social Aspects of Ageing - Selected Challenges, Analyses, and Solutions",coverURL:"https://cdn.intechopen.com/books/images_new/11479.jpg"},signatures:"Alice Nga Lai Kwong"},{id:"82239",title:"Impact of Dialogic Argumentation Pedagogy on Grade 8 students’ Epistemic Knowledge of Science",slug:"impact-of-dialogic-argumentation-pedagogy-on-grade-8-students-epistemic-knowledge-of-science",totalDownloads:25,totalDimensionsCites:0,doi:"10.5772/intechopen.104536",abstract:"This study explores the effect of dialogic argumentation on grade 8 students’ epistemic knowledge of science in physics. A quasi-experimental design was employed to compare experimental (239) and control (240) groups’ epistemic knowledge of science. A pre-intervention and post-intervention physics reasoning test was administered, and small group classroom discussions were also video recorded. Physics teachers in the intervention group had trained for three days about dialogic argumentation and Talking Physics Students Activities manual was also distributed and used in this yearlong intervention. Mann-Whitney U test results indicated that the post-test scores of grade 8 students in the argumentation lessons significantly increased in their level of epistemic knowledge compared to the non-argumentation groups, z =−4.509, p = .000, and r = .21, but not in the pre-test scores, z =−1.038 and p = .299. However, both pre- and post-test scores of both groups were relatively low. The intervention groups showed significant improvements in the quality of their argumentation on the ASAC scale, z = 2.111, p = .035, and r = .56, but not the control groups, z = 1.068 and p = .285. The study found evidence that argumentation-based lessons improved both the epistemic knowledge and the quality of dialogic argumentations of grade 8 students and that students’ level of epistemic knowledge and the quality of their dialogic argumentations were strongly correlated.",book:{id:"11279",title:"Advances in Research in STEM Education",coverURL:"https://cdn.intechopen.com/books/images_new/11279.jpg"},signatures:"Getachew Tarekegn, Jonathan Osborne and Mesfin Tadesse"}],onlineFirstChaptersTotal:144},preDownload:{success:null,errors:{}},subscriptionForm:{success:null,errors:{}},aboutIntechopen:{},privacyPolicy:{},peerReviewing:{},howOpenAccessPublishingWithIntechopenWorks:{},sponsorshipBooks:{sponsorshipBooks:[],offset:0,limit:8,total:null},allSeries:{pteSeriesList:[{id:"14",title:"Artificial Intelligence",numberOfPublishedBooks:9,numberOfPublishedChapters:89,numberOfOpenTopics:6,numberOfUpcomingTopics:0,issn:"2633-1403",doi:"10.5772/intechopen.79920",isOpenForSubmission:!0},{id:"7",title:"Biomedical Engineering",numberOfPublishedBooks:12,numberOfPublishedChapters:104,numberOfOpenTopics:3,numberOfUpcomingTopics:0,issn:"2631-5343",doi:"10.5772/intechopen.71985",isOpenForSubmission:!0}],lsSeriesList:[{id:"11",title:"Biochemistry",numberOfPublishedBooks:31,numberOfPublishedChapters:314,numberOfOpenTopics:4,numberOfUpcomingTopics:0,issn:"2632-0983",doi:"10.5772/intechopen.72877",isOpenForSubmission:!0},{id:"25",title:"Environmental Sciences",numberOfPublishedBooks:1,numberOfPublishedChapters:11,numberOfOpenTopics:4,numberOfUpcomingTopics:0,issn:"2754-6713",doi:"10.5772/intechopen.100362",isOpenForSubmission:!0},{id:"10",title:"Physiology",numberOfPublishedBooks:11,numberOfPublishedChapters:141,numberOfOpenTopics:4,numberOfUpcomingTopics:0,issn:"2631-8261",doi:"10.5772/intechopen.72796",isOpenForSubmission:!0}],hsSeriesList:[{id:"3",title:"Dentistry",numberOfPublishedBooks:8,numberOfPublishedChapters:129,numberOfOpenTopics:2,numberOfUpcomingTopics:0,issn:"2631-6218",doi:"10.5772/intechopen.71199",isOpenForSubmission:!0},{id:"6",title:"Infectious Diseases",numberOfPublishedBooks:13,numberOfPublishedChapters:113,numberOfOpenTopics:3,numberOfUpcomingTopics:1,issn:"2631-6188",doi:"10.5772/intechopen.71852",isOpenForSubmission:!0},{id:"13",title:"Veterinary Medicine and Science",numberOfPublishedBooks:11,numberOfPublishedChapters:105,numberOfOpenTopics:3,numberOfUpcomingTopics:0,issn:"2632-0517",doi:"10.5772/intechopen.73681",isOpenForSubmission:!0}],sshSeriesList:[{id:"22",title:"Business, Management and Economics",numberOfPublishedBooks:1,numberOfPublishedChapters:19,numberOfOpenTopics:2,numberOfUpcomingTopics:1,issn:"2753-894X",doi:"10.5772/intechopen.100359",isOpenForSubmission:!0},{id:"23",title:"Education and Human Development",numberOfPublishedBooks:0,numberOfPublishedChapters:5,numberOfOpenTopics:1,numberOfUpcomingTopics:1,issn:null,doi:"10.5772/intechopen.100360",isOpenForSubmission:!0},{id:"24",title:"Sustainable Development",numberOfPublishedBooks:0,numberOfPublishedChapters:14,numberOfOpenTopics:5,numberOfUpcomingTopics:0,issn:null,doi:"10.5772/intechopen.100361",isOpenForSubmission:!0}],testimonialsList:[{id:"6",text:"It is great to work with the IntechOpen to produce a worthwhile collection of research that also becomes a great educational resource and guide for future research endeavors.",author:{id:"259298",name:"Edward",surname:"Narayan",institutionString:null,profilePictureURL:"https://mts.intechopen.com/storage/users/259298/images/system/259298.jpeg",slug:"edward-narayan",institution:{id:"3",name:"University of Queensland",country:{id:null,name:"Australia"}}}},{id:"13",text:"The collaboration with and support of the technical staff of IntechOpen is fantastic. 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Editor-in-chief of the journal in the field of aesthetic medicine and dermatology - Aesthetica.",institutionString:null,institution:{name:"Medical University of Silesia",institutionURL:null,country:{name:"Poland"}}},editorTwo:null,editorThree:null},{id:"8",title:"Bioinspired Technology and Biomechanics",coverUrl:"https://cdn.intechopen.com/series_topics/covers/8.jpg",isOpenForSubmission:!0,editor:{id:"144937",title:"Prof.",name:"Adriano",middleName:"De Oliveira",surname:"Andrade",slug:"adriano-andrade",fullName:"Adriano Andrade",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRC8QQAW/Profile_Picture_1625219101815",biography:"Dr. Adriano de Oliveira Andrade graduated in Electrical Engineering at the Federal University of Goiás (Brazil) in 1997. He received his MSc and PhD in Biomedical Engineering respectively from the Federal University of Uberlândia (UFU, Brazil) in 2000 and from the University of Reading (UK) in 2005. He completed a one-year Post-Doctoral Fellowship awarded by the DFAIT (Foreign Affairs and International Trade Canada) at the Institute of Biomedical Engineering of the University of New Brunswick (Canada) in 2010. Currently, he is Professor in the Faculty of Electrical Engineering (UFU). He has authored and co-authored more than 200 peer-reviewed publications in Biomedical Engineering. He has been a researcher of The National Council for Scientific and Technological Development (CNPq-Brazil) since 2009. He has served as an ad-hoc consultant for CNPq, CAPES (Coordination for the Improvement of Higher Education Personnel), FINEP (Brazilian Innovation Agency), and other funding bodies on several occasions. He was the Secretary of the Brazilian Society of Biomedical Engineering (SBEB) from 2015 to 2016, President of SBEB (2017-2018) and Vice-President of SBEB (2019-2020). He was the head of the undergraduate program in Biomedical Engineering of the Federal University of Uberlândia (2015 - June/2019) and the head of the Centre for Innovation and Technology Assessment in Health (NIATS/UFU) since 2010. He is the head of the Postgraduate Program in Biomedical Engineering (UFU, July/2019 - to date). He was the secretary of the Parkinson's Disease Association of Uberlândia (2018-2019). Dr. Andrade's primary area of research is focused towards getting information from the neuromuscular system to understand its strategies of organization, adaptation and controlling in the context of motor neuron diseases. His research interests include Biomedical Signal Processing and Modelling, Assistive Technology, Rehabilitation Engineering, Neuroengineering and Parkinson's Disease.",institutionString:null,institution:{name:"Federal University of Uberlândia",institutionURL:null,country:{name:"Brazil"}}},editorTwo:null,editorThree:null},{id:"9",title:"Biotechnology - Biosensors, Biomaterials and Tissue Engineering",coverUrl:"https://cdn.intechopen.com/series_topics/covers/9.jpg",isOpenForSubmission:!0,editor:{id:"126286",title:"Dr.",name:"Luis",middleName:"Jesús",surname:"Villarreal-Gómez",slug:"luis-villarreal-gomez",fullName:"Luis Villarreal-Gómez",profilePictureURL:"https://mts.intechopen.com/storage/users/126286/images/system/126286.jpg",biography:"Dr. Luis Villarreal is a research professor from the Facultad de Ciencias de la Ingeniería y Tecnología, Universidad Autónoma de Baja California, Tijuana, Baja California, México. Dr. Villarreal is the editor in chief and founder of the Revista de Ciencias Tecnológicas (RECIT) (https://recit.uabc.mx/) and is a member of several editorial and reviewer boards for numerous international journals. He has published more than thirty international papers and reviewed more than ninety-two manuscripts. 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She is now a lecturer at the University of Witwatersrand, South Africa, and a principal researcher at the Health Economics and Epidemiology Research Office (HE2RO), South Africa. Dr. Moolla holds a Ph.D. in Psychology with her research being focused on mental health and resilience. In her professional work capacity, her research has further expanded into the fields of early childhood development, mental health, the HIV and TB care cascades, as well as COVID. 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She is also Invisalign certified. She’s working as a Senior Lecturer in the Department of Orthodontics, SRM Dental College since November 2019. She is actively involved in teaching orthodontics to the undergraduates and the postgraduates. Her clinical research topics include new orthodontic brackets, fixed appliances and TADs. She’s published 4 articles in well renowned indexed journals and has a published patency of her own. Her private practice is currently limited to orthodontics and works as a consultant in various clinics.",institutionString:null,institution:{name:"SRM Dental College",country:{name:"India"}}},{id:"323731",title:"Prof.",name:"Deepak M.",middleName:"Macchindra",surname:"Vikhe",slug:"deepak-m.-vikhe",fullName:"Deepak M. 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. His research interests include root canal morphology, functionally graded concept, dental biomaterials, epidemiology and dental education, biomimetic restoration, finite element analysis and endodontic regeneration. Dr. Madfa has numerous international publications, full articles, two patents, a book and a book chapter. Furthermore, he won 14 international scientific awards. Furthermore, he is involved in many academic activities ranging from editorial board member, reviewer for many international journals and postgraduate students' supervisor. Besides, I deliver many courses and training workshops at various scientific events. 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:"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:"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:"Univeristy 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:"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:"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:null},{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:"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.\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.\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:null},{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: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. 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He served as the Deputy Vice-Chancellor (Research and Innovation) from 2018 to 2021.",institutionString:"Universiti Teknologi MARA",position:null,outsideEditionCount:0,totalCites:0,totalAuthoredChapters:"6",totalChapterViews:"0",totalEditedBooks:"3",institution:{name:"Universiti Teknologi MARA",institutionURL:null,country:{name:"Malaysia"}}}],equalEditorOne:null,equalEditorTwo:null,equalEditorThree:null}],selectedSeries:{id:"25",title:"Environmental Sciences"},selectedSubseries:{id:"39",title:"Environmental Resilience and Management",coverUrl:"https://cdn.intechopen.com/series_topics/covers/39.jpg",editor:{id:"137040",title:"Prof.",name:"Jose",middleName:null,surname:"Navarro-Pedreño",slug:"jose-navarro-pedreno",fullName:"Jose Navarro-Pedreño",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRAXrQAO/Profile_Picture_2022-03-09T15:50:19.jpg",biography:"Full professor at University Miguel Hernández of Elche, Spain, previously working at the University of Alicante, Autonomous University of Madrid and Polytechnic University of Valencia. Graduate in Sciences (Chemist), graduate in Geography and History (Geography), master in Water Management, Treatment, master in Fertilizers and Environment and master in Environmental Management; Ph.D. in Environmental Sciences. His research is focused on soil-water and waste-environment relations, mainly on soil-water and soil-waste interactions under different management and waste reuse. His work is reflected in more than 230 communications presented in national and international conferences and congresses, 29 invited lectures from universities, associations and government agencies. Prof. Navarro-Pedreño is also a director of the Ph.D. Program Environment and Sustainability (2012-present) and a member of several societies among which are the Spanish Society of Soil Science, International Union of Soil Sciences, European Society for Soil Conservation, DessertNet and the Spanish Royal Society of Chemistry.",institutionString:"Miguel Hernández University of Elche, Spain",position:null,outsideEditionCount:0,totalCites:0,totalAuthoredChapters:"6",totalChapterViews:"0",totalEditedBooks:"0",institution:null},editorTwo:null,editorThree:null,series:{id:"25",title:"Environmental Sciences"}}},seriesLanding:{item:null},libraryRecommendation:{success:null,errors:{},institutions:[]},route:{name:"chapter.detail",path:"/chapters/66013",hash:"",query:{},params:{id:"66013"},fullPath:"/chapters/66013",meta:{},from:{name:null,path:"/",hash:"",query:{},params:{},fullPath:"/",meta:{}}}},function(){var e;(e=document.currentScript||document.scripts[document.scripts.length-1]).parentNode.removeChild(e)}()