INTERET DE LA BIOLUMINESCENCE DANS L'INDUSTRIE COSMETIQUE PDF Download

Author: LISE.. DRIEUX
Publisher:
ISBN:
Category :
Languages : fr
Pages :

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Author: Se-Kwon Kim
Publisher: CRC Press
ISBN: 1466595833
Category : Science
Languages : en
Pages : 606

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This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health benefits as well as the health risk for consumption.

Author: Fereidoon Shahidi
Publisher: DEStech Publications, Inc
ISBN: 9780968322024
Category : Technology & Engineering
Languages : en
Pages : 400

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New research and development in biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This new book provides extensive new information on these developments, as well as research directions and challenges for the future.

Author: Torger Børresen
Publisher: Elsevier
ISBN: 1845694589
Category : Technology & Engineering
Languages : en
Pages : 612

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It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations.After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues.Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products. - Reviews the range of research into consumer attitudes towards seafood - Discusses key issues in improving the safety, nutritional and sensory quality of seafood products - Examines the range of technologies available to improve the quality and ensure animal welfare

Author: Hervé Emonard
Publisher: Frontiers Media SA
ISBN: 2889450244
Category :
Languages : en
Pages : 131

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The invasive character of a primary cancer is greatly dependent on numerous interactions between tumor cells and their extracellular surroundings. Matricellular receptors are defined as (cell-surface) receptors that bind extracellular matrix (ECM) structural proteins and soluble factors dynamically acting on ECM homeostasis. Matricellular receptors mediate numerous signalings from the extracellular environment to cell nucleus and drive main biological functions that are cell growth, survival and migration. Numerous data from the last decade evidence that matricellular receptors are biosensors that allow to a tumor cell answering to microenvironmental variations, and in this sense they are important contributors to tumor cell malignancy. Matricellular receptors represent thus valuable targets for the development of original anti-cancer strategies. Original reports, bibliographic reviews or hypotheses are welcome to improve the basic knowledge of matricellular receptor properties, their spatio-temporal regulation, the dynamic formation of complex receptors and the impact of such interactions on the invasive properties of tumor cells. Biological, biophysical and pharmacological, as well as in silico contributions will be appreciated.

Author: Thomas J. Montville
Publisher:
ISBN: 9781555813963
Category : Electronic books
Languages : en
Pages : 0

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Presents issues in food microbiology.

Author: International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher: Springer Science & Business Media
ISBN: 1441993746
Category : Technology & Engineering
Languages : en
Pages : 403

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Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests and is an updated and expanded version of Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). Part II also builds on the 2nd edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2005) by identifying appropriate tests to evaluation the effectiveness of controls.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 230

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Author: Didier Montet
Publisher: CRC Press
ISBN: 9781578087112
Category : Science
Languages : en
Pages : 0

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Fish and shrimp producing industries generate huge amounts of wastes in form of viscera, scales, waste water, etc. Applications of microorganisms and/or microbesbased products have contributed significantly in solving many of these problems associated with aquaculture and waste management. This book addresses strategies for control of bacterial infection in farmed aquatic organism products. It covers: spoilage of fresh fish, microorganisms and processed seafoods, microbiological safety and quality of processed shrimps and fish and molecular detection of seafood borne human pathogenic bacteria.

Author: Diane Roberts
Publisher: John Wiley & Sons
ISBN: 0470757485
Category : Medical
Languages : en
Pages : 306

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Book Description
The main approaches to the investigation of food microbiology in the laboratory are expertly presented in this, the third edition of the highly practical and well-established manual. The new edition has been thoroughly revised and updated to take account of the latest legislation and technological advances in food microbiology, and offers a step-by-step guide to the practical microbiological examination of food in relation to public health problems. It provides ‘tried and tested’ standardized procedures for official control laboratories and those wishing to provide a competitive and reliable food examination service. The Editors are well respected, both nationally and internationally, with over 20 years of experience in the field of public health microbiology, and have been involved in the development of food testing methods and microbiological criteria. The Public Health Laboratory Service (PHLS) has provided microbiological advice and scientific expertise in the examination of food samples for more than half a century. The third edition of Practical Food Microbiology: Includes a rapid reference guide to key microbiological tests for specific foods Relates microbiological assessment to current legislation and sampling plans Includes the role of new approaches, such as chromogenic media and phage testing Discusses both the theory and methodology of food microbiology Covers new ISO, CEN and BSI standards for food examination Includes safety notes and hints in the methods