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Author: Charles F. Streckfus Publisher: Springer ISBN: 3662453991 Category : Medical Languages : en Pages : 213
Book Description
This book reviews the progress made in salivary diagnostics during the past two decades and identifies the likely direction of future endeavors. After an introductory section describing the histological and anatomical features of the salivary glands and salivary function, salivary collection devices and diagnostic platforms are reviewed. The field of “salivaomics” is then considered in detail, covering, for example, proteomics, the peptidome, DNA and RNA analysis, biomarkers, and methods for biomarker discovery. Salivary diagnostics for oral and systemic diseases are thoroughly discussed, and the role of salivary gland tissue engineering for future diagnostics is explored. The book closes by considering legal issues and barriers to salivary diagnostic development. Advances in Salivary Diagnostics will be an informative and stimulating reference for both practitioners and students.
Author: Charles F. Streckfus Publisher: Springer ISBN: 3662453991 Category : Medical Languages : en Pages : 213
Book Description
This book reviews the progress made in salivary diagnostics during the past two decades and identifies the likely direction of future endeavors. After an introductory section describing the histological and anatomical features of the salivary glands and salivary function, salivary collection devices and diagnostic platforms are reviewed. The field of “salivaomics” is then considered in detail, covering, for example, proteomics, the peptidome, DNA and RNA analysis, biomarkers, and methods for biomarker discovery. Salivary diagnostics for oral and systemic diseases are thoroughly discussed, and the role of salivary gland tissue engineering for future diagnostics is explored. The book closes by considering legal issues and barriers to salivary diagnostic development. Advances in Salivary Diagnostics will be an informative and stimulating reference for both practitioners and students.
Author: Jianshe Chen Publisher: John Wiley & Sons ISBN: 1444330128 Category : Technology & Engineering Languages : en Pages : 412
Book Description
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
Author: Hendrik Meyer-Lueckel Publisher: Thieme ISBN: 3131693819 Category : Medical Languages : en Pages : 844
Book Description
Covering the science behind the diseasea comprehensive approach to modern caries management This systematic approach to modern caries management combines new, evidence-based treatment techniques with the scientific underpinnings of caries formationproviding an in-depth review for both clinicians in daily practice and students advancing in the field. Beginning with patho-anatomic changes in the dental hard tissues, Dental Caries: Science and Clinical Practice goes on to cover non-invasive, minimally invasive, and more aggressive interventions based on each stage of the disease. From microbiology and histology to visual, tactile and radiographic diagnosis, risk assessment, preventive measures, and tooth preservation and treatment strategies, the book is packed with valuable clinical information for all dental practitioners. Key Features: Succinctly covers the science behind the disease, with recommendations for treatments based on assessment starting at the microscopic level Written by a team of leading worldwide authorities on caries treatment and managementand utilizing the International Caries Detection and Assessment System (ICDAS) standard throughout Covers the newest treatment techniques, including adhesion technology, fissure sealing and infiltration, caries removal, tooth-colored restorations, and more Demonstrates step-by-step caries procedures in striking, full-color illustrations of adult and pediatric cases Offers the newest thinking on early prevention and behavioral changes in oral health promotion, including the role of diet and nutrition, biofilm management, fluoride use, population-based approaches, and more Shifting to the new paradigm of heal and seal rather than the more invasive drill and fill, this beautifully illustrated text puts scientific principles into clinical action for the best results. It is an essential resource for a complete, proactive approach to caries detection, assessment, treatment, management, and prevention in contemporary dental practice.
Author: Elisabeth Guichard Publisher: Woodhead Publishing ISBN: 0323914934 Category : Technology & Engineering Languages : en Pages : 506
Book Description
Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception. Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status. Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference. - Addresses the link between flavor perception and human behaviors, specifically human physiology in relation to perception - Presents opportunities for the reformulation of healthy foods while maintaining the acceptability by consumers - Explains how flavor compounds may modulate food intake and behavior - Assesses the influence of age, physiological disorders, or social environments on the impact of food flavor
Author: Gerry McKenna Publisher: Springer Nature ISBN: 3030805263 Category : Medical Languages : en Pages : 84
Book Description
This book explores in depth the relationships between nutrition and oral health. Oral health is an integral part of general health across the life course, and this book examines nutritional and oral health considerations from childhood through to old age, with particular attention focused on the consequences of demographic changes. Current knowledge on the consequences of poor diet for the development and integrity of the oral cavity, tooth loss, and the progression of oral diseases is thoroughly reviewed. Likewise, the importance of maintenance of a disease-free and functional dentition for nutritional well-being at all stages of life is explained. Evidence regarding the impact of oral rehabilitation on nutritional status is evaluated, and strategies for changing dietary behaviour in order to promote oral health are described. Nutrition and Oral Health will be an ideal source of information for all who are seeking a clearly written update on the subject.
Author: Chandrabhan Verma Publisher: John Wiley & Sons ISBN: 111979448X Category : Technology & Engineering Languages : en Pages : 530
Book Description
Provides comprehensive coverage of organic corrosion inhibitors used in modern industrial platforms, including current developments in the design of promising classes of organic corrosion inhibitors Corrosion is the cause of significant economic and safety-related problems that span across industries and applications, including production and processing operations, transportation and public utilities infrastructure, and oil and gas exploration. The use of organic corrosion inhibitors is a simple and cost-effective method for protecting processes, machinery, and materials while remaining environmentally acceptable. Organic Corrosion Inhibitors: Synthesis, Characterization, Mechanism, and Applications provides up-to-date coverage of all aspects of organic corrosion inhibitors, including their fundamental characteristics, synthesis, characterization, inhibition mechanism, and industrial applications. Divided into five sections, the text first covers the basics of corrosion and prevention, experimental and computational testing, and the differences between organic and inorganic corrosion inhibitors. The next section describes various heterocyclic and non-heterocyclic corrosion inhibitors, followed by discussion of the corrosion inhibition characteristics of carbohydrates, amino acids, and other organic green corrosion inhibitors. The final two sections examine the corrosion inhibition properties of carbon nanotubes and graphene oxide, and review the application of natural and synthetic polymers as corrosion inhibitors. Featuring contributions by leading researchers and scientists from academia and industry, this authoritative volume: Discusses the latest developments and issues in the area of corrosion inhibition, including manufacturing challenges and new industrial applications Explores the development and implementation of environmentally-friendly alternatives to traditional toxic corrosion inhibitors Covers both established and emerging classes of corrosion inhibitors as well as future research directions Describes the anticorrosive mechanisms and effects of acyclic, cyclic, natural, and synthetic corrosion inhibitors Offering an interdisciplinary approach to the subject, Organic Corrosion Inhibitors: Synthesis, Characterization, Mechanism, and Applications is essential reading for chemists, chemical engineers, researchers, industry professionals, and advanced students working in fields such as corrosion inhibitors, corrosion engineering, materials science, and applied chemistry.
Author: Deborah D. Roberts Publisher: ISBN: Category : Cooking Languages : en Pages : 504
Book Description
This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.
Author: Alain Reinberg Publisher: CRC Press ISBN: Category : Design Languages : en Pages : 268
Book Description
Periodical and predictable changes in biological susceptibility and response to a large variety of chemical agents, including drugs and food, have been documented since the early 1970s. This book provides a survey of clinically-documented research in chronopharmacology.
Author: Charles F. Streckfus
Author: Charles F. Streckfus
Author: Jianshe Chen
Author: Hendrik Meyer-Lueckel
Author: Elisabeth Guichard
Author: Gerry McKenna
Author: Chandrabhan Verma
Author: Deborah D. Roberts
Author: Philostratus (the Athenian)
Author: Alain Reinberg
Author: Robert Wodrow