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Antimicrobial peptides and Complement-Maximising the inflammatory response

Identificadores:  ISBN 9782889197378 (impreso)

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Antimicrobial Peptides and Human Disease

Identificadores:  ISBN 978-3-540-29915-8 (impreso) 978-3-540-29916-5 (en línea)

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Antimicrobial Resistance and Food Safety: Methods and Techniques

Identificadores:  ISBN 978-0-12-801214-7 (en línea)

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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
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Antimicrobial Resistance and Infection Control

Identificadores:  ISSN 2047-2994 (impreso)

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Antimicrobial Textiles

Identificadores:  ISBN 978-0-08-100576-7 (en línea)

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Antimicrobial textiles have attracted a great deal of interest in recent years due to their potential for reducing the transmission of infection in medical and healthcare environments. Antimicrobial properties can also improve the performance and lifespan of consumer products, and so these fabrics are increasingly finding applications in the wider textile and apparel industry. This book provides systematic coverage of the technologies and materials required for developing these important textiles.

In Part One, chapters address key issues and technologies in the creation of antimicrobial textile products. Topics covered include testing and regulation, microencapsulation, sol-gel coating and plasma technologies, nanotechnology and life cycle assessment. Part Two then reviews key antimicrobial agents, such as N-halamines, plant based compounds and photo-active chemicals. Finally, the chapters of Part Three offer detailed reviews of antimicrobial textiles for particular important applications, including medical devices, protective clothing and products with improved durability and longevity.

  • Reviews key issues and technologies in the creation of antimicrobial textile products
  • Offered a detailed overview of by antimicrobial agents and a wide range of important applications
  • Produced by an experienced editor and a distinguished and international team of contributors
revistas

Antimicrobic Newsletter

Identificadores:  ISSN 0738-1751 (impreso) 1878-254X (en línea)

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Antimicrobics and Infectious Diseases Newsletter

Identificadores:  ISSN 1069-417X (impreso) 1878-5611 (en línea)

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Antioxidants

Identificadores:  ISSN 2076-3921 (impreso)

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Antioxidants (ISSN 2076-3921), provides an advanced forum for studies related to the science and technology of antioxidants. It publishes research papers, reviews and communications. Our aim is to encourage scientists to publish their experimental and theoretical results in as much detail as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. Electronic files and software regarding the full details of the calculation or experimental procedure, if unable to be published in a normal way, can be deposited as supplementary electronic material.
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Antioxidants and Cardiovascular Disease

Identificadores:  ISBN 978-0-387-29552-7 (impreso) 978-0-387-29553-4 (en línea)

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Antioxidants in Food: Practical Applications

Identificadores:  ISBN 978-1-85573-463-0 (en línea)

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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