Kategoria BISAC: Science >> Life Sciences - General

Allergy is an immunological disease caused by multiple factors and characterized by variability, specificity and complexity. "Multidisciplinary Approaches to Allergies" covers diverse aspects ranging from basic molecular mechanisms to societal issues within the framework of multidisciplinary approaches to allergies. It contains 29 chapters in 6 parts: General Allergy; Allergenic Sources and Allergens; Diagnosis; Therapies and Pharmacy; Hypoallergenic Products; Environment, Hygiene and Societal Issues. It can be used in education and research as introductory and supplementary material. It...

Light Microscopic Analysis of Mitochondrial Heterogeneity in Cell Populations and Within Single Cells, by S. Jakobs, S. Stoldt, and D. Neumann
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Advanced Microscopy of Microbial Cells, by J. A. J. Haagensen, B. Regenberg, and C. Sternberg

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Algebraic and Geometric Understanding of Cells, Epigenetic Inheritance of Phenotypes Between Generations, by K. Yasuda

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Measuring the Mechanical Properties of Single Microbial Cells, by C. R. Thomas, J. D. Stenson, and Z. Zhang
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Single Cell Analytics: ...

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"Smart, funny, clear, unflinching: Ben Goldacre is my hero." --Mary Roach, author of Stiff, Spook, and Bonk

We like to imagine that medicine is based on evidence and the results of fair testing and clinical trials. In reality, those tests and trials are often profoundly flawed. We like to imagine that doctors who write prescriptions for everything from antidepressants to cancer drugs to heart medication are familiar with the research literature about these drugs, when in reality much of the research is hidden from them by drug...

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food...

More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers...

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design.

Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and...

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

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