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1. |
Record Nr. |
UNINA990008602440403321 |
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Titolo |
Opere complete di Niccolò Machiavelli : con molte correzioni e giunte rinvenute sui manoscritti originali / Niccolò Machiavelli |
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Pubbl/distr/stampa |
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Firenze : Alcide Parenti, 1843 |
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Descrizione fisica |
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Disciplina |
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Locazione |
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Collocazione |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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2. |
Record Nr. |
UNINA9910830576303321 |
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Titolo |
Transport and trafficking in the malaria-infected erthrocyte [[electronic resource] /] / [editors, Gregory R. Bock and Gail Cardew] |
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Pubbl/distr/stampa |
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Chichester ; ; New York, : John Wiley, 1999 |
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ISBN |
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1-282-34817-5 |
9786612348174 |
0-470-51573-2 |
0-470-51574-0 |
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Descrizione fisica |
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1 online resource (306 p.) |
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Collana |
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Novartis Foundation symposium ; ; 226 |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Malaria - Pathophysiology |
Erythrocyte membranes |
Biological transport |
Plasmodium falciparum |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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"Symposium on Transport and trafficking in the malaria-infected erythrocyte, held at the Novartis Foundation, London, 26-28 January 1999"--p. v. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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TRANSPORT AND TRAFFICKING IN THE ERYTHROCYTE MALARIA-INFECTED; Contents; Participants; Introduction: host-parasite interrelations in the genomic age; Erythrocyte membrane transport; Chemical and physical in vitro alterations of the erythrocyte membrane: a model for its pathophysiological states?; The effects of transport perturbations on the homeostasis of erythrocytes; Transport properties of the host cell membrane; Transport of phospholipid synthesis precursors and lipid trafficking into malaria-infected erythrocytes; A nutrient-permeable channel on the intraerythrocytic malaria parasite |
The permeability properties of the parasite cell membraneMacromolecular transport in malaria-infected erythrocytes; Expression of parasite transporters in Xenopus oocytes; Reconstitution of protein transport across the vacuolar membrane in P Zusmodium fu Zc@urum-infected permeabilized erythrocytes; Export of parasite proteins to the erythrocyte cytoplasm: secretory machinery and traffic signals; Transport and trafficking: Toxoplasma as a model for PZasmodium; An alternative secretory pathway in Pkusmodium: more questions than answers |
The transport of the histidine-rich protein I from Plasmodium falczarum is insensitive to brefeldin AProtein transport in the host cell cytoplasm and ATP-binding cassette proteins in Plasmodium fukiparum- infected erythrocytes; General discussion I; Chloroquine uptake and activity is determined by binding to ferriprotoporphyrin IX in Plasmodium f a lciparum; Chloroquine uptake, altered partitioning and the basis of drug resistance: evidence for chloride- dependent ionic regulation; Surnrnarv; Index of contributors; Subject index |
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Sommario/riassunto |
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There is an urgent need to uncover new therapies that will protect against malaria, as the parasite becomes increasingly resistant to available drugs and this book offers insights into three interrelated aspects of the malaria-infected erythrocyte:* The transport of solutes into and out of the infected cell and the use of specific trafficking pathways in drug targeting* The traffic of proteins produced by the intracellular parasite as an essential process for the biogenesis of transport systems.* The relationship between the transport of drugs into the infected cell and |
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3. |
Record Nr. |
UNINA9910830250403321 |
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Titolo |
Processed cheese and analogues [[electronic resource] /] / edited by A.Y. Tamime |
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Pubbl/distr/stampa |
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Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2011 |
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ISBN |
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1-5231-1864-4 |
1-283-17812-5 |
9786613178121 |
1-4443-4182-0 |
1-4443-4185-5 |
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Descrizione fisica |
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1 online resource (378 p.) |
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Collana |
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Society of Dairy Technology series |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Processed Cheese and Analogues; Contents; Preface to the Technical Series; Preface; Contributors; 1 Processed Cheese and Analogues: An Overview; 1.1 Historical background; 1.2 Diversity of products; 1.2.1 Terminology and/or nomenclature; 1.2.2 Classification; 1.3 Patterns of production; 1.4 Principles of manufacturing stages; 1.4.1 Natural cheeses; 1.4.2 Formulation of a balanced mix; 1.4.3 Emulsifying salts; 1.4.4 Addition of miscellaneous additives; 1.4.5 Heat treatment; 1.4.6 Homogenisation; 1.4.7 Filling machines and packaging materials; 1.5 Conclusions; References |
2 Current Legislation on Processed Cheese and Related Products2.1 Introduction and background; 2.2 Definitions and standards of identity; 2.2.1 Background and evolution; 2.2.2 Legislation in the European Union (EU); 2.2.3 Legislation in the UK; 2.2.4 Legislation in the Republic of Ireland; 2.2.5 Legislation in Germany; 2.2.6 Legislation in the Netherlands; 2.2.7 Legislation in France; 2.2.8 Legislation in Denmark; 2.2.9 Legislation in Sweden; 2.2.10 Legislation in Spain; 2.2.11 Legislation in Italy; 2.2.12 Legislation in the Czech Republic; 2.2.13 Legislation in Hungary |
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2.2.14 Legislation in the USA2.2.15 Legislation in Canada; 2.2.16 Legislation in Australia and New Zealand; 2.2.17 Legislation in Japan; 2.2.18 Legislation in Mercosur/Mercosul; 2.2.19 Legislation in Chile; 2.2.20 Legislation in some Middle Eastern countries; 2.2.21 Codex Alimentarius standards; 2.3 Summary and conclusions; 2.4 Acknowledgements; References; 3 Effects of Natural Cheese Characteristics and Processing Conditions on Rheology and Texture: The Functionality of Cheese Components in the Manufacture of Processed Cheese; 3.1 Definition of processed cheese products: an introduction |
3.2 Overview of manufacture3.2.1 Background; 3.2.2 Manufacture; 3.3 Microstructure of PCPs; 3.4 Principles of processed cheese manufacture; 3.4.1 Destabilisation and dehydration of milk during the manufacture of natural cheese; 3.4.2 Characteristics of protein in natural cheeses; 3.4.3 Effects of heating/shearing cheese (protein); 3.4.4 The interaction of emulsifying salt with cheese protein during processing; 3.5 Effects of natural cheese characteristics on PCPs; 3.5.1 Calcium content; 3.5.2 pH; 3.5.3 Degree of maturity and intact casein content; 3.6 Effects of processing conditions |
3.6.1 Time3.6.2 Temperature; 3.6.3 Shear; 3.7 Conclusions; References; 4 Functionality of Ingredients: Emulsifying Salts; 4.1 Introduction; 4.2 Main types of emulsifying salts; 4.2.1 Citrate; 4.2.2 Phosphate-based; 4.2.3 Other types of emulsifying salts; 4.3 Properties and roles of emulsifying salts used in processed cheese; 4.3.1 Calcium binding/ion exchange; 4.3.2 pH adjustment, buffering and titration behaviour; 4.3.3 Casein dispersion, protein hydration and fat emulsification; 4.3.4 Creaming and structure formation during cooling and storage; 4.3.5 Antimicrobial activity |
4.3.6 Crystal formation and other properties of emulsifying salts |
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Sommario/riassunto |
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Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science. |
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