Author: François Panel (chirurgien-dentiste)
Publisher:
ISBN:
Category :
Languages : fr
Pages : 124
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Book Description
La 4e de couverture indique : "Nous avons présenté la cavité buccale et les conditions de vie qui y règne, ainsi que les différents types de dépôts que l'on y trouve. Après avoir étudié les caractères chimiques des antiseptiques choisis, nous décrivons le matériel et les méthodes employés pour mesurer l'activité bactéricide. Nos travaux personnels rapportent les résultats obtenus à différentes dilutions sur les micro-organismes choisis et l'étude graphique de leur activité. Ceci nous a permis de conclure sur leur activité bactéricide."
Author: Stuart Hill
Publisher: Birkhäuser
ISBN: 3034863101
Category : Science
Languages : en
Pages : 364
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Book Description
Author: Konstantinos N. Papadopoulos
Publisher: Nova Publishers
ISBN: 9781604562620
Category : Science
Languages : en
Pages : 320
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Book Description
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This book presents the recent research from around the world in this field.
Author: J. Paulo Sousa e Silva
Publisher: CRC Press
ISBN: 9814411620
Category : Medical
Languages : en
Pages : 322
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Book Description
Complied by an expert editorial team with noteworthy and remarkable experience, this book covers technological aspects related to probiotics, not only in terms of delivery modes but also in terms of protection technologies. It includes discussions of their therapeutic and physiologic implications and benefits, and provides a contemporary update and a holistic review of the topic. It focuses on the technological aspects of probiotic products, brings together the information needed for their successful development, and examines the international picture regarding regulatory issues.
Author: Mark S. Meskin
Publisher: CRC Press
ISBN: 1420031694
Category : Medical
Languages : en
Pages : 221
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Book Description
Are soy isoflavones neuroprotective? Just how different is one species of Echinacea from another? Which phytochemicals will be effective as therapeutic agents in vivo? Supported by solid scientific research, Phytochemicals in Nutrition and Health helps provide answers to these and other probing questions concerning the mechanisms of action associat
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 230
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Book Description
Author: Canada. Patent Office
Publisher:
ISBN:
Category : Copyright
Languages : en
Pages : 1070
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Book Description
Author: Joginder Singh
Publisher: Springer Nature
ISBN: 9811528179
Category : Science
Languages : en
Pages : 377
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Book Description
Microbial biotechnology is an important area that promotes advanced research into using microbes for value-added products, human nutrition, and the overall wellbeing of society. This book presents the latest information on the use of microbes for sustainable development, and highlights state-of-the-art biotechnological techniques used to harness microbial biotechnological traits on a commercial scale. Gathering contributions from authoritative researchers in the field, it addresses recent advances in microbial biotechnological approaches that offer sustainable options for future generations. Exploring a broad range of microbial products and their uses, the book specifically places emphasis on the application of microorganisms in healthcare, the environment and industry. It also discusses various compound classes derived from microbial metabolites. Pursuing a holistic approach to recent advances in the utilization of various microbes as biotechnological tools, the book also covers traditional uses, and explores emerging strategies to harness their full potential. Accordingly, it offers a valuable resource for researchers and graduate students alike.
Author: Peter Schroder
Publisher: Elsevier
ISBN: 0080556396
Category : Law
Languages : en
Pages : 457
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Book Description
Sustainable agriculture is a key concept for scientists, researchers, and agricultural engineers alike. This book focuses on the FAM- project (FAM Munich Research Network on Agroecosystems) of the 1990s as a means to assessing, forecasting, and evaluating changes in the agroecosystems that are necessary for agricultural sustainability. The management of two separate management systems: an organic and an integrated farming system are described to provide an interdisciplinary approach Changes of matter fluxes in soils, changes of trace gas fluxes from soils, precision farming in a small scale heterogen landscape, influence of management changes on flora and fauna, as well as the development of agroecosystem models, the assessment of soil variability and the changes in nutrient status are important aspects of this book.* Contains detailed results and insight of a long-time project on agricultural sustainability* Provides an interdisciplinary approach for comprehensive understanding by scientists and researchers of soil, plants, agriculture, and environment * Includes an international perspective
