T regulatory cells play a key role in the control of the immune response, both in health and during illness. While the mechanisms through which T regulatory cells exert their function have been extensively described, their molecular effects on effector cells have received little attention. Thus, this revision is aimed at summarizing our current knowledge on those regulation mechanisms on the target cells from a molecular perspective.

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This review presents the concepts involved in determining the density of foodstuffs, and summarizes the volumetric determination techniques used to calculate true density and apparent density in foodstuffs exposed to the drying process. The behavior of density with respect to moisture content (X) and drying temperature (T) is presented and explained with a basis in changes in structure, conformation, chemical composition, and second-order phase changes that occur in the processes of mass and heat transport, as reported to date in the literature. A review of the empirical and theoretical equations that represent density is presented, and their application in foodstuffs is discussed. This review also addresses cases with nonideal density behavior, including variations in ρ s and ρ w as a function of the inside temperature of the material, depending on drying conditions (X, T). A compilation of studies regarding the density of dehydrated foodstuffs is also presented.