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This booklet aims to help you understand beta thalassemia (BT) so you can talk to your medical team about your condition and its treatment. BT is a disease caused by changes (mutations) in genes that are passed on from parent to child. There are two types of BT disease ́BT major and BT intermedia. This is called BT trait (or BT minor).
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La beta-talassemia (BT) è una malattia del sangue presente alla nascita, che colpisce i globuli rossi. La BT è dovuta ad alterazioni (mutazioni) nei geni trasmessi dai genitori ai figli. Si ha la BT se si eredita una mutazione genica da entrambi i genitori. Si distinguono due tipi di BT: la BT maggiore e la BT intermedia. Esistono anche portatori sani della BT, che non si ammalano: questa condizione è denominata tratto betatalassemico (o BT minore). Il trattamento dipende dal tipo di BT. Le persone con BT maggiore hanno bisogno di trasfusioni di sangue regolari per tutta la vita. Nuovi trattamenti per la BT sono stati recentemente approvati o sono in fase di sperimentazione in studi clinici in tutto il mondo, con risultati promettenti.
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Environmental Microbiology: Advanced Research and Multidisciplinary Applications focus on the current research on microorganisms in the environment. Contributions in the volume cover several aspects of applied microbial research, basic research on microbial ecology and molecular genetics. The reader will find a collection of topics with theoretical and practical value, allowing them to connect environmental microbiology to a variety of subjects in life sciences, ecology, and environmental science topics. Advanced topics including biogeochemical cycling, microbial biosensors, bioremediation, application of microbial biofilms in bioremediation, application of microbial surfactants, microbes for mining and metallurgical operations, valorization of waste, and biodegradation of aromatic waste, microbial communication, nutrient cycling and biotransformation are also covered. The content is designed for advanced undergraduate students, graduate students, and environmental professionals, with a comprehensive and up-to-date discussion of environmental microbiology as a discipline that has greatly expanded in scope and interest over the past several decades.
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The papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the appropriate selection of solvents and extraction processes; and the interactions between extracted fractions and supplementary foods. The papers evaluate a wide variety of foodstuffs and provide results regarding the extension their shelf-lives and activities as functional foods.
Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- by-product --- rheological properties --- optimization --- melting profile --- antioxidant activity --- mayonnaise --- olive mill wastewater --- oxidative stability --- phenolic extract --- pork --- fatty acid --- amino acid --- mineral --- meat --- sustainability --- spent biomass --- prebiotic potential --- enzymatic digestion --- biorefinery --- circular economy --- by-products --- ovine scotta --- bioactive peptides --- bromelain --- pancreatin --- dipeptidyl peptidase IV inhibition --- ovine second whey cheese --- enzymatic hydrolysis --- wasted bread --- bioprocessing --- lactic acid bacteria --- soil amendment --- byproducts --- vegetable oil industry --- phenolics --- flavonoids --- photochemiluminescence --- cold-pressed oil by-product --- gum --- thixotropic behavior --- low-fat vegan mayonnaise --- thickeners --- gelling agents --- tomato pomace --- lycopene --- β-carotene --- extraction --- food by-products --- deep eutectic solvents --- non-thermal drying --- stilbene --- vine shoots --- viticulture waste --- trans-resveratrol --- ε-viniferin --- Italian varieties --- no-waste --- omega-3 --- smart sensors --- reuse --- fish oil industry --- recovery --- chemometrics --- lipid profile --- aquafaba --- cold-pressed oils --- confocal laser scanning microscopy --- egg replacement --- physicochemical properties --- radical scavenging activity --- vegan mayonnaise --- Amberlite resin --- hazelnut skin --- polyphenols --- Pinot noir pomace --- solid–liquid extraction --- valorization --- fatty acids --- derivatization --- cranberry pomace --- dietary fiber --- technological properties --- kiwi byproducts --- probiotic --- prebiotic --- Lactobacillus casei --- ingredients --- functional foods --- microbial spoilage --- lipidic oxidation --- antioxidant --- predictive microbiology --- food preservation --- food safety --- sustainable strategy --- by-product reuse --- kinetic parameters --- Olea europaea --- waste reuse --- inulin --- high polymerization degree --- functional pasta --- glycemic index --- prebiotics growth --- n/a --- solid-liquid extraction
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