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Basic Protocols in Encapsulation of Food Ingredients
This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.
Vibrionaceae Diversity, Multidrug Resistant and Management
Vibrio are Gram-negative bacteria that naturally inhabit riverine, estuarine and marine aquatic environments. Some Vibrio are known to be capable of causing gastroenteritis, wound infections, cholera and fatal septicemia in severe cases. Over the past decades, research on Vibrio has increased and has caused a great development in our knowledge of these pathogens. Focus of this research includes the discovery of emerging epidemic clones, the traits of new strains, and the occurrence of multidrug resistant strains in the ecology. Moreover, improved understandings of the prevalence, pathogenesis and evolution of Vibrio have revealed the significant role of these pathogens in enhancing disease t...
Photochemistry: Volume 45
Drawing on the wealth of photochemical research, this volume combines reviews on the latest advances in the field of photochemistry with specific topical highlights relevant to a wide range of academic and commercial disciplines.
Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety
Throughout the food processing chain and after ingestion by the host, food associated bacteria have to cope with a range of stress factors such as thermal and/or non-thermal inactivation treatments, refrigeration temperatures, freeze-drying, high osmolarity, acid pH in the stomach or presence of bile salts in the intestine, that threaten bacterial survival. The accompanying plethora of microbial response and adaptation phenomena elicited by these stresses has important implications for food technology and safety. Indeed, while resistance development of pathogenic and spoilage microorganisms may impose health risks for the consumer and impart great economic losses to food industries, reduced ...
Principal Component Analysis
This book is aimed at raising awareness of researchers, scientists and engineers on the benefits of Principal Component Analysis (PCA) in data analysis. In this book, the reader will find the applications of PCA in fields such as image processing, biometric, face recognition and speech processing. It also includes the core concepts and the state-of-the-art methods in data analysis and feature extraction.
