Microbiological properties

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  • Antimicrobial properties of shiitake mushrooms (Lentinula edodes) Sir, The shiitake mushroom, Lentinula edodes (Berk.) Sing, is a culinary delicacy and has traditionally been used as medicine in Asia dating back over 2000 years. Shiitake mushrooms contain protein, lipids (primarily linoleic acid), carbohydrates, fibre, minerals, vitamins B1, B2 and C, and ergosterol, the D provitamin [1].

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  • (BQ) Part 1 book "Modern food microbiology" presents the following contents: Historical background; habitats, taxonomy, and growth parameters; microorganisms in foods; determining microorganisms and/or their products in foods; food preservation and some properties of psychrotrophs, thermophiles, and radiation resistant bacteria.

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  • (BQ) Part 2 book "Modern food microbiology" presents the following contents: Food preservation and some properties of psychrotrophs, thermophiles, and radiation resistant bacteria; indicators of food safety and quality, principles of quality control, and microbial criteria; foodborne diseases.

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  • (BQ) Part 1 book "BRS Microbiology & Immunolog" presents the following contents: General properties of microorganisms, bacteria, important bacterial genera, bacterial diseases, viruses, system based and situational viral infections.

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  • Part 2 "Textbook of microbiology" presentation of content: Miscellaneous bacteria, gencral properties of viruses, hepatitis viruses, miscellaneous viruses, oncogenic viruses, medical mycology, rhabdviruses, arboviruses,... And other content.

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  • (BQ) Part 2 book "Medical microbiology" presentation of content: General properties of viruses, pathogenesis and control of viral diseases, hepatitis viruses, paramyxoviruses and rubella virus, human cancer viruses, aids and lentiviruses, medical mycology, medical parasitology, principles of diagnostic medical microbiology, cases and clinical correlations,...and other contents.

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  • Lecture Microbiology - Chapter 2: Fundamentals of chemistry. This chapter presents the following content: Atomic structure, chemical building blocks, atomic properties, chemical bonds — ionic, chemical bonds — covalent, chemical Bonds — hydrogen,...

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  • Lecture Microbiology - Chapter 3: Microscopy and staining. This chapter presents the following content: Metric units, light properties (λ), light properties (RP), light travel, compound light microscopy, fluorescence microscopy,...

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  • Lecture Microbiology - Chapter 10: Viruses. This chapter presents the following content: What are Viruses? Viral shapes and sizes, infectious properties, virus classification, unique RNA virus cycle, antisense virus, ds RNA chromosome,...

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  • Lecture Microbiology - Chapter 13: Antimicrobial therapy. This chapter presents the following content: Chemotherapy, antimicrobial drug properties, drug target sites, kinds of drug side effects, drug resistance, mechanisms of resistance, novel enzyme activity,...

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  • Lecture Microbiology - Chapter 17: Basic principles of adaptive immunity and immunization. This chapter presents the following content: Adaptive (acquired) immunity, immune system compartments, protection and development, immune system properties,...

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  • Freezing is one of the oldest and most commonly used means of food preservation. It has been known to be an extremely effective means of preserving food for extended periods since Paleolithic and Neolithic times, when man used ice and snow to cool food. The cooling effect of salt and ice was first publicly discussed in 1662 by the chemist Robert Boyle, but this technology was certainly known in Spain, Italy and India in the sixteenth century.

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  • Microbiological method to detect antimicrobial compounds in shrimp has been adapted and standardized based on the principle of "Kidney Test" of Belgium. The purpose of this study was to adapt the method "Kidney Test" of Belgium to detect three groups ...

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  • There are many excellent texts available which cover the fundamentals of food engineering, equipment design, modelling of food processing operations etc. There are also several very good works in food science and technology dealing with the chemical composition, physical properties, nutritional and microbiolog- ical status of fresh and processed foods. This work is an attempt to cover the middle ground between these two extremes.

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  • BACHELOR OF ARTS Chinese, Classical Studies, Defence Studies, Economics, Education, Educational Psychology, English, Environmental Studies, Geography, History, Japanese, Linguistics, Māori Studies, Mathematics, Media Studies, Philosophy, Politics, Psychology, Social Anthropology, Social Policy, Sociology, Spanish, Statistics.

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  • At present, gamma irradiation has yet to be used in the processing of tissue allografts by all tissue banks. The Massachusetts General Hospital Tissue Bank inBoston—set up in 1990 by the pioneerDrHenry J.Mankin—is still a surgical tissue bank employing sterile procurement and processing techniques, but not gamma irradiation (Mankin was succeeded by Dr William Tomford). Similarly, in Latin America, the Musculoskeletal Tissue Bank in Latin Hospital, Buenos Aires, Argentina, set up by another famous pioneer Dr Ottolenghi (now run by Dr Musculo), is also a surgical tissue bank.

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