LEADER 01078nam a2200253 i 4500 001 991003629629707536 008 080519s2008 it b 000 0 ita d 020 $a8814140731 035 $ab13726626-39ule_inst 040 $aDip.to Studi Giuridici$bita 082 0 $a346.033 100 1 $aFerrari, Mariangela $0603464 245 13$aLa compensatio lucri cum damno come utile strumento di equa riparazione del danno /$cMariangela Ferrari 260 $aMilano :$bGiuffrè,$c2008 300 $axvi, 229 p. ;$c24 cm 440 0$aUniversità degli studi di Milano-Bicocca, Facoltà di giurisprudenza ;$v43 504 $aInclude bibliografia (p. [221]-229) 650 4$aDanni alla persona$xRisarcimento 907 $a.b13726626$b02-04-14$c19-05-08 912 $a991003629629707536 945 $aLE027 346.03 FER02.01$g1$i2027000183807$lle027$o-$pE43.00$q-$rl$s- $t0$u2$v1$w2$x0$y.i14766541$z30-05-08 996 $aCompensatio lucri cum damno come utile strumento di equa riparazione del danno$91012398 997 $aUNISALENTO 998 $ale027$b19-05-08$cm$da $e-$fita$git $h3$i0 LEADER 05511nam 2200697Ia 450 001 9910830322803321 005 20230721005142.0 010 $a1-282-03079-5 010 $a9786612030796 010 $a1-61344-867-8 010 $a0-470-43262-4 010 $a0-470-43261-6 035 $a(CKB)1000000000719493 035 $a(EBL)427645 035 $a(OCoLC)476269686 035 $a(SSID)ssj0000168158 035 $a(PQKBManifestationID)11170254 035 $a(PQKBTitleCode)TC0000168158 035 $a(PQKBWorkID)10178572 035 $a(PQKB)11072101 035 $a(MiAaPQ)EBC427645 035 $a(EXLCZ)991000000000719493 100 $a20080728d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of probiotics and prebiotics$b[electronic resource] /$fedited by Yuan Kun Lee, Seppo Salminen 205 $a2nd ed. 210 $aHoboken, NJ $cJohn Wiley & Sons$dc2009 215 $a1 online resource (618 p.) 300 $aRev. ed. of: Handbook of probiotics / Yuan-Kun Lee ... [et al.]. 311 $a0-470-13544-1 320 $aIncludes bibliographical references and indexes. 327 $aHANDBOOK OF PROBIOTICS AND PREBIOTICS; CONTENTS; PREFACE; CONTRIBUTORS; PART I PROBIOTICS; 1 Probiotic Microorganisms; 1.1 Definitions; 1.2 Screening, Identification, and Characterization of Lactobacillus and Bifidobacterium Strains; 1.2.1 Sources of Screening for Probiotic Strains; 1.2.2 Identification, Classification, and Typing of Bifidobacterium Strains; 1.2.2.1 Taxonomy; 1.2.2.2 Identification and Typing; 1.2.3 Identification, Classification, and Typing of Lactobacillus Strains; 1.2.3.1 Taxonomy; 1.2.3.2 Identification and Typing 327 $a1.2.4 Characterization of Probiotic Properties in Bifidobacterium and Lactobacillus Strains1.2.4.1 Survival to GIT Stressing Conditions; 1.2.4.2 Adhesion/Colonization to/of GIT; 1.2.4.3 Antimicrobial Activity; 1.2.4.4 Other Probiotic Properties; 1.2.5 Conclusion; 1.3 Detection and Enumeration of Gastrointestinal Microorganisms; 1.3.1 Methods for Intestinal Microbiota Assessment; 1.3.1.1 Culture-Dependent Methods; 1.3.1.2 Culture-Independent Methods; 1.3.2 Detection and Enumeration in Dairy Products; 1.3.3 Detection and Enumeration of Specific Probiotics in the Gut 327 $a1.3.4 The Problem of the Viability and Physiological State of Intestinal Bacteria1.3.5 Conclusions; 1.4 Enteric Microbial Community Profiling in Gastrointestinal Tract by Terminal-Restriction Fragment Length Polymorphism (T-RFLP); 1.4.1 T-RFLP; 1.4.2 Universal and Group-Specific Primers; 1.4.3 Fluorescent Dyes; 1.4.4 DNA Extraction; 1.4.5 PCR Amplification; 1.4.6 Generation of Terminal Restriction Fragments (TRF) by Digestion of Amplicons with Restriction Enzymes; 1.4.7 Software and Data Processing; 1.4.8 Microbial Diversity in Different Intestinal Compartments of Pigs 327 $a1.4.9 Tracking the Fate of Orally Delivered Probiotics in Feces1.4.10 Conclusion; 1.5 Effective Dosage for Probiotic Effects; 1.5.1 Acute (Rotavirus) Diarrhea in Children; 1.5.2 Antibiotic-Associated Diarrhea; 1.5.2.1 Combination of L. acidophilus + bifidobacteria or Streptococcus thermophilus; 1.5.2.2 L. rhamnosus GG or Saccharomyces boulardii Applied Singly; 1.5.3 Helicobacter pyroli; 1.6 Incorporating Probiotics into Foods; 1.6.1 Probiotic Ingredients; 1.6.2 Factors Affecting the Viability of Probiotics in Foods; 1.6.2.1 Choice of Probiotic Organism/Food Combinations 327 $a1.6.2.2 Physiologic State of the Probiotic1.6.2.3 Temperature; 1.6.2.4 pH; 1.6.2.5 Water Activity; 1.6.2.6 Oxygen; 1.6.2.7 Toxicity of Ingredients; 1.6.2.8 Growth Factors, Protective, and Synergistic Ingredients; 1.6.2.9 Freeze-Thawing; 1.6.2.10 Sheer Forces; 1.6.3 Synbiotics; 1.6.4 Delivery Systems; 1.6.4.1 Microencapsulation; 1.6.4.2 Delivery Devices; 1.6.5 Probiotic Foods; 1.6.6 Conclusions; 1.7 Safety of Probiotic Organisms; 1.7.1 Current Proposals for Probiotic Safety; 1.7.2 Taxonomic Identification; 1.7.3 Pathogenicity; 1.7.4 Antibiotic Resistance and Susceptibility 327 $a1.7.5 Immune Modulation 330 $aSince the publication of the first edition in 1999, the science of probiotics and prebiotics has matured greatly and garnered more interest. The first handbook on the market, Handbook of Probiotics and Prebiotics: Second Edition updates the data in its predecessor, and it also includes material topics not previously discussed in the first edition, including methods protocols, cell line and animal models, and coverage of prebiotics. The editors supplement their expertise by bringing in international experts to contribute chapters. This second edition brings together the information needed for t 606 $aProbiotics$vHandbooks, manuals, etc 606 $aIntestines$xMicrobiology$vHandbooks, manuals, etc 606 $aFood$xMicrobiology$vHandbooks, manuals, etc 606 $aMicroorganisms$xTherapeutic use$vHandbooks, manuals, etc 615 0$aProbiotics 615 0$aIntestines$xMicrobiology 615 0$aFood$xMicrobiology 615 0$aMicroorganisms$xTherapeutic use 676 $a660.62 676 $a664.001/579 701 $aLee$b Y. 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