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1. |
Record Nr. |
UNINA9910698970103321 |
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Autore |
Scarfone Karen |
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Titolo |
Guide to enterprise password management (draft) : recommendations of the National Institute of Standards and Technology / / Karen Scarfone, Murugiah Souppaya |
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Pubbl/distr/stampa |
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Gaithersburg, MD : , : U.S. Dept. of Commerce, National Institute of Standards and Technology, , [2009] |
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Edizione |
[Draft.] |
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Descrizione fisica |
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38 unnumbered pages : digital, PDF file |
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Collana |
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NIST special publication ; ; 800-118. Computer security |
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Altri autori (Persone) |
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Soggetti |
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Computers - Access control - Passwords - Standards - Government policy - United States |
Computer security - Standards - Government policy - United States |
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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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Title from title screen (viewed on June 23, 2009). |
"April 2009." |
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2. |
Record Nr. |
UNINA9910566476303321 |
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Autore |
Umezawa Kazuo |
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Titolo |
Natural Product from the Deep Sea |
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Pubbl/distr/stampa |
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Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
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Descrizione fisica |
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1 online resource (116 p.) |
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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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Sommario/riassunto |
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After the long history of screening, it is becoming difficult to find novel compounds from microorganisms and plants anywhere in the world. Until now, more than about 30,000 marine natural products have been reported. However, with the development of marine natural products research, the hit rate of new compounds is also decreasing. Scientists are now turning their attention to the deep sea, where a high hit rate of novel compounds is expected. Many small compounds and peptides from microorganisms and sponges are with therapeutic activity are shown in this book. This Special Issue Book, "Natural Products from the Deep Sea", should be useful for the screening of novel and useful compounds from nature. |
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3. |
Record Nr. |
UNINA9910367757103321 |
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Autore |
Remize Fabienne |
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Titolo |
Safety and Microbiological Quality / Fabienne Remize, Didier Montet |
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Pubbl/distr/stampa |
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MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
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Basel, Switzerland : , : MDPI, , 2019 |
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ISBN |
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Descrizione fisica |
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1 electronic resource (126 p.) |
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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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Sommario/riassunto |
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The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of peculiar importance: all microorganisms with a positive effect, including probiotic bacteria, fermentative bacteria, Saccharomyces and non-Saccharomyces yeasts, can be relevant. The fitness of pro-technological microorganisms impacts nutritional quality, but also sensory properties and processing reliability. This book provides a broad view of factors which determine the safety and microbiological quality of fermented foods. A focus is made on the interconnection between starter properties and the expectations related to a probiotic effect. All chapters underline the involvement of fermented foods towards better resource management and increasing food and nutritional security, especially in developing countries. |
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