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1. |
Record Nr. |
UNINA9910566484503321 |
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Autore |
Poli Anna |
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Titolo |
Discovery and Research on Aquatic Microorganisms |
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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 (96 p.) |
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Soggetti |
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Biology, life sciences |
Microbiology (non-medical) |
Research and information: general |
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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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Aquatic environments, including freshwater and marine ecosystems, raw and treated sewage, sludge, and sediments, are home to a huge variety of microorganisms that mediate the recycling of dissolved organic carbon and recalcitrant substrata into food webs and the atmosphere. Archaea, bacteria, filamentous fungi, and yeasts play a key role in degradation processes, and many of them are used or have the potential to be harnessed in bioremediation. The importance of aquatic microorganisms is in their physiology and behavior: they can sink or float, some are motile, others adhere to a range of biotic and abiotic substrates (e.g. algae, invertebrates, sediments, driftwood), and they can form biofilms on surfaces, remain planktonic, or produce a broad diversity of bioactive compounds. By gathering a collection of papers focused on microorganisms in the over-cited environments, this Special Issue will improve the current knowledge of aquatic microbial biodiversity. |
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2. |
Record Nr. |
UNINA9910404085803321 |
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Autore |
Picard Brigitte |
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Titolo |
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement |
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Pubbl/distr/stampa |
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MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
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ISBN |
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Descrizione fisica |
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1 online resource (236 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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Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products. |
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