Описание: While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf.
Topics discussed in the new edition include:Revised taxonomy due to improved insights in genetics and new molecular biological techniquesNew discoveries related to the mechanisms of lactic acid bacterial metabolism and functionAn improved mechanistic understanding of probiotic functioningApplications in food and feed preparationHealth properties of lactic acid bacteriaThe regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.
Описание: Richard Garfield`s `Carnival Of Monsters` is being revamped by VR in 2019! The carnival is coming, ready to amaze with unusual creatures never seen before! As the master of your very own Carnival of Monsters, can you present the audience with the spectacle they demand by capturing the most magnificent menagerie of monsters? The carnival master who can explore the magical lands where these creatures dwell and bring back the finest specimens will know riches and fame galore. But be careful-not all monsters are peaceful, so keep a few hunters on hand to keep them from getting loose! Richard Garfield`s Carnival of Monsters is a card-drafting and set-collecting game for 2 to 5 players, ages 10 and up. In this approximately 45-minute game, players draft cards from their hands, trying to collect sets of matching lands so they can capture and display exotic creatures to earn victory points. Along the way, they can hire talented staff to aid their efforts, pursue their own secret goals, or take advantage of fortuitous events. At the end of each season, they must make sure that none of their monsters escape, while the player who can best meet the demands of the audience will be awarded with a bonus!
Responding to an estimated 14 million cases of food-borne disease that occur every year in the United States alone, the Food and Drug Administration and US Department of Agriculture have begun implementing new regulations and guidance for the microbial testing of foods. Similarly, Europe and other regions are implementing stricter oversight, as foodborne pathogens that cause deadly diseases such as e. coli 0157: H7 have raised the stakes everywhere. Food safety scientists have acted on this growing public health risk by developing improved media for the cultivation of bacteria, fungi, and viruses, much of it geared toward specific rapid detection.
Reflecting the development of these new media and the latest FDA recommendations, the second edition of the Handbook of Microbiological Media for the Examination of Foodprovides an essential resource for anyone involved with the monitoring of both food production and post-production quality control.
Organized alphabetically by medium, the expanded edition of this highly respected handbookincludes -
- Descriptions of nearly 1,400 media including those recommended by the FDA, as well as media used elsewhere in the world
- Concise and lucid instructions for the preparation and uses of each of the media
- Cross-referenced indexing that allows the media to be found by name or specific microorganism of interest
- Descriptions of expected results as they apply to microorganisms of importance for the examination of foods
- Common synonyms for the various media and listings of compositions, so that alternate media an be effectively employed when needed
Compiled by Ronald M. Atlas, a world-renowned researcher and author known for his pioneering work in pathogen detection, the Handbook of Microbiological Media for the Examination of Food, Second Edition, provides microbiologists with an essential tool for safeguarding public health.
Автор: Abdul W. Basit; Simon Gaisford Название: 3D Printing of Pharmaceuticals ISBN: 3030080919 ISBN-13(EAN): 9783030080914 Издательство: Springer Рейтинг: Цена: 15372.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 3D printing is forecast to revolutionise the pharmaceutical sector, changing the face of medicine development, manufacture and use. Potential applications range from pre-clinical drug development and dosage form design through to the fabrication of functionalised implants and regenerative medicine. Within clinical pharmacy practice, printing technologies may finally lead to the concept of personalised medicines becoming a reality. This volume aims to be the definitive resource for anyone thinking of developing or using 3D printing technologies in the pharmaceutical sector, with a strong focus on the translation of printing technologies to a clinical setting. This text brings together leading experts to provide extensive information on an array of 3D printing techniques, reviewing the current printing technologies in the pharmaceutical manufacturing supply chain, in particular, highlighting the state-of-the-art applications in medicine and discussing modern drug product manufacture from a regulatory perspective. This book is a highly valuable resource for a range of demographics, including academic researchers and the pharmaceutical industry, providing a comprehensive inventory detailing the current and future applications of 3D printing in pharmaceuticals. Abdul W. Basit is Professor of Pharmaceutics at the UCL School of Pharmacy, University College London. Abdul’s research sits at the interface between pharmaceutical science and gastroenterology, forging links between basic science and clinical outcomes. He leads a large and multidisciplinary research group, and the goal of his work is to further the understanding of gastrointestinal physiology by fundamental research. So far, this knowledge has been translated into the design of new technologies and improved disease treatments, many of which are currently in late-stage clinical trials. He has published over 350 papers, book chapters and abstracts and delivered more than 250 invited research presentations. Abdul is also a serial entrepreneur and has filed 25 patents and founded 3 pharmaceutical companies (Kuecept, Intract Pharma, FabRx). Abdul is a frequent speaker at international conferences, serves as a consultant to many pharmaceutical companies and is on the advisory boards of scientific journals, healthcare organisations and charitable bodies. He is the European Editor of the International Journal of Pharmaceutics.Abdul was the recipient of the Young Investigator Award in Pharmaceutics and Pharmaceutical Technology from the American Association of Pharmaceutical Scientists (AAPS) and is the only non-North American scientist to receive this award. He was also the recipient of the Academy of Pharmaceutical Sciences (APS) award.Simon Gaisford holds a Chair in Pharmaceutics and is Head of the Department of Pharmaceutics at the UCL School of Pharmacy, University College London. He has published 110 papers, 8 book chapters and 4 authored books. His research is focused on novel technologies for manufacturing medicines, particularly using ink-jet printing and 3D printing, and he is an expert in the physico-chemical characterisation of compounds and formulations with thermal methods and calorimetry.
Автор: Joshua B. Gurtler; Michael P. Doyle; Jeffrey L. Ko Название: The Microbiological Safety of Low Water Activity Foods and Spices ISBN: 1493920618 ISBN-13(EAN): 9781493920617 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency’s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.
Автор: Shayne C. Gad Название: Safety Evaluation of Pharmaceuticals and Medical Devices ISBN: 148998187X ISBN-13(EAN): 9781489981875 Издательство: Springer Рейтинг: Цена: 19589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The inspiration for this text was the 1988 volume by Alder and Zbinden. Since then, much has changed. But the intent of this volume is to provide similar guidance as to what nonclinical safety assessment tests need to be performed to move a drug into man.
Автор: Rajni Miglani Bhardwaj Название: Control and Prediction of Solid-State of Pharmaceuticals ISBN: 3319275542 ISBN-13(EAN): 9783319275543 Издательство: Springer Рейтинг: Цена: 18284.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Another important section involves looking at the influence of small changes in structure and substituents on solid-structure and diversity using computational tools including crystal structure prediction, PIXEL calculations, Xpac, Mercury and statistical modeling tools.
Автор: Bevilacqua, Antonio Название: The Microbiological Quality of Food ISBN: 0081005024 ISBN-13(EAN): 9780081005026 Издательство: Elsevier Science Рейтинг: Цена: 29139.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions.
Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish.
The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food.
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