Resumen (en inglés): Animal Products in Human Nutrition evaluates the contributions of food derived from animals to a balanced diet. The individual chapters in this book are organized into two major sections. The first section begins with a history of the use of animal-derived foods from the early ages of mankind, followed by a treatise of economic and resource costs of animal foods, including use of industrial and agricultural by-products and fish. Trends in the changes in the composition of American diets and the metabolism and disposition of common environmental toxins within animal tissues are also included in this section. The second section details the essential nutrients provided by animal products, as well as the possible effects of consumption of animal products on the development of hypertension, milk intolerance, infections from food-borne bacteria, cancer, and atherosclerosis. This book will be useful to agricultural scientists, journalists, professionals that deal with human nutrition, and human nutritionists and dietitians.
Resumen (en inglés): Animal Virology consists of papers presented in a meeting which considered broad issues and advances in animal virology and tumor viruses. This book is divided into nine parts, representing the nine sessions of the meeting. Five of the nine sections deal particularly with viruses known to be oncogenic in animals, and one of these covers explicitly human oncornaviruses. The other four sections describe the processes common to all viruses: replication, protein synthesis, and persistence, wherein emphasis is given to negative strand viruses and plant viruses.
Resumen (en inglés): Anthocyanins as Food Colors aims to assemble scattered information on anthocyanins pertinent to food coloration. Both basic and applied aspects of these pigments are discussed. Organized into nine chapters, this book begins with a discussion of the chemical structure of anthocyanins, followed by its copigmentation and biosynthesis. It then discusses the distribution of anthocyanin in food plants, as well as the compounds' stability in food. This work also looks into the analysis of anthocyanins and their presence in grapes and wine. Utilization of anthocyanins as food additives is addressed in the last chapter. This book will provide additional information in order to maximize the visual appeal of these pigments both in products in which they are naturally present and in products to which they may be added as colorants.
Resumen (en inglés): Antibody Production in Man: In Vitro Synthesis and Clinical Implications is composed of the proceedings of the Catharijne Conference on immunology held in Utrecht, Holland on March 15-18, 1978. The conference focuses on the in vitro induction and regulation of immunoglobulin and antibody synthesis by human lymphocytes. It aims to present, analyze, exchange, and criticize data among the different investigators and to attempt to resolve apparent inconsistencies and contradictions. The book first discusses the mitogen- and antigen-induced B-cell activation. It then explains the subpopulations of lymphocytes involved in the regulation of in vitro B-cell function and the clinical implications in the study of in vitro B-cell function. This book reflects the stimulation as well as the frustration during the workshop. It will serve as a small force and focus of direction in this most interesting, complex, and relevant area of human immunobiology.
Resumen (en inglés): Antimicrobial Drug Resistance presents information regarding the ability of organisms to resist natural and synthetically derived inhibitors. It presents the view of the authors who made significant contributions to the understanding of resistance. The book focuses on inhibitors classified as antifungal, antiviral, and antimalarial, as well as metal ions. It also covers numerous reactions, which have been genetically and biochemically analyzed in this context. Additionally, some chapters cover resistance plasmids of most of the clinically important bacteria. The book is designed to aid those involved in microbiological and pharmaceutical research on antimicrobial agents, clinical infectious diseases and medical microbiology, teaching microbiology and pharmacology, pharmaceutical marketing, and infection control.
Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry.
Tactics on the monitoring of microbial activity that use antimicrobial packaging detection of food borne pathogens, the use of biosensors, and testing antimicrobial susceptibility are also included, along with food safety and good manufacturing practices. The book aims to curtail the development of microbiological contamination of food through anti-microbial packaging to improve the safety in the food supply chain.
Presents the science behind anti-microbial packaging and films reflecting advancements in chemistry, microbiology, and food science
Includes the most up-to-date information on regulatory aspects, consumer acceptance, research trends, cost analysis, risk analysis and quality control
Discusses the uses of natural and unnatural compounds for food safety and defense
MDPI AG - Multidisciplinary Digital Publishing Institute, 2015.
Título de la serie/colección:Antibiotics. ISSN 2079-6382,
Colección: Directory of Open Access Books
Resumen (en inglés): This issue of Antibiotics is dedicated to the topic of antimicrobial peptides (AMPs), which are now recognized as important mediators of innate defense against microbial infections. Primary research manuscripts and review articles dealing with AMPs that emphasize their structure-function, biosynthesis and regulation, evolution, contribution to host defense, immune-modulatory activities, contributions to the pathophysiology of diseases, development of AMPs as therapeutic agents or mechanisms of action, as well as systems used by microbes to resist their antimicrobial action and how such resistance contributes to microbial pathogenesis, are invited.Submitted manuscripts will be peer-reviewed to ensure that the issue contains high quality contributions. Collectively, this issue will provide the readership with the most up-to-date information on AMPs.
Antimicrobial Resistance and Food Safety: Methods and Techniques introduces antimicrobial resistant food-borne pathogens, their surveillance and epidemiology, emerging resistance and resistant pathogens. This analysis is followed by a systematic presentation of currently applied methodology and technology, including advanced technologies for detection, intervention, and information technologies. This reference can be used as a practical guide for scientists, food engineers, and regulatory personnel as well as students in food safety, food microbiology, or food science.
Includes analysis of all major pathogens of concern
Provides many case studies and examples of fundamental research findings
Presents recent advances in methodologies and analytical software
Demonstrates risk assessment using information technologies in foodborne pathogens
Resumen (en inglés): Antioxidants are increasingly important additives in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in food provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry.
Part one of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation and ways of measuring antioxidant activity. Part two looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part three looks at the range of natural antioxidants available to the food manufacturer. Part four of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant processing functionality and their use in a range of food products from meat and dairy products frying oils and fried products, to fruit and vegetables and cereal products.
Antioxidants in food is an essential resource for the food industry in making the best use of these important additives.
Provides a review of the functional role of antioxidants
Discusses how antioxidants can be effectively exploited by the food industry