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[null,"1.","Record Nr.",null,"UNINA9910789496003321"]
[null,null,"Autore",null,"Sheehan Peter"]
[null,null,"Titolo",null,"Babylon of Egypt : the archaeology of Old Cairo and the origins of the city / / Peter Sheehan"]
[null,null,"Pubbl/distr/stampa",null,"Cairo, Egypt ; ; New York, New York : , : The American University in Cairo Press, , 2010"]
[{"$nulls":4},"©2010"]
[null,null,"ISBN",null,"1-61797-610-5"]
[{"$nulls":4},"1-322-47588-1"]
[{"$nulls":4},"1-61797-609-1"]
[null,null,"Edizione",null,"[An American Research Center in Egypt edition.]"]
[null,null,"Descrizione fisica",null,"1 online resource (241 p.)"]
[null,null,"Collana",null,"American Research Center in Egypt Conservation Series ; ; 4"]
[null,null,"Disciplina",null,"720.6216"]
[null,null,"Soggetti",null,"Islamic architecture - Egypt - Cairo"]
[{"$nulls":4},"Architecture, Roman - Egypt - Cairo"]
[{"$nulls":4},"Archaeology - Egypt - Cairo"]
[{"$nulls":4},"Egypt History 640-1250"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"The making of Babylon. The ancient landscape of Cairo ; The river of Trajan ; Diocletian and the Roman fortress of Babylon -- The making of old Cairo. Al-Fustat and the making of old Cairo ; Cycles of decline and revival : Ayyubid, Mamluk, and Ottoman old Cairo ; The re-making of old Cairo in the image of its past."]
[null,null,null,"Sommario/riassunto","An archaeological investigation into the ancient nucleus of medieval and modern Cairo. This book presents a history of Old Cairo based on new archaeological evidence gathered between 2000 and 2006 during a major project to lower the groundwater level affecting the churches and monuments of this area of Cairo known by the Romans as Babylon. Examination of the material and structural remains revealed a sequence of continuous occupation extending from the sixth century BC to the present day. These include the massive stone walls of the canal linking the Nile to the Red Sea, and the harbor constru"]
[null,"2.","Record Nr.",null,"UNINA9910564694303321"]
[null,null,"Titolo",null,"Stress Responses of Foodborne Pathogens / / edited by Tian Ding, Xinyu Liao, Jinsong Feng"]
[null,null,"Pubbl/distr/stampa",null,"Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022"]
[null,null,"ISBN",null,"3-030-90578-0"]
[null,null,"Edizione",null,"[1st ed. 2022.]"]
[null,null,"Descrizione fisica",null,"1 online resource (618 pages)"]
[null,null,"Collana",null,"Biomedical and Life Sciences Series"]
[null,null,"Disciplina",null,"664.001579"]
[{"$nulls":4},"615.954"]
[null,null,"Soggetti",null,"Food - Microbiology"]
[{"$nulls":4},"Food - Safety measures"]
[{"$nulls":4},"Industrial microbiology"]
[{"$nulls":4},"Bacteria"]
[{"$nulls":4},"Food Microbiology"]
[{"$nulls":4},"Food Safety"]
[{"$nulls":4},"Industrial Microbiology"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Part I: Introduction -- Chapter 1: The importance of understanding the stress response in foodborne pathogens along the food production chain -- Part II: Response of foodborne pathogens to various food processing-related stressors -- Chapter 2: Response of foodborne pathogens to thermal processing -- Chapter 3: Response of foodborne pathogens to cold stress -- Chapter 4: Response of foodborne pathogens to acid stress -- Chapter 5: Response of foodborne pathogens to osmotic stress -- Chapter 6: Response of foodborne pathogens to oxidative stress -- Part III: Response of foodborne pathogens to emerging nonthermal technologies -- Chapter 7: Response of food-borne pathogens to ultrasound -- Chapter 8: Response of foodborne pathogens to high-pressure processing -- Chapter 9: Response of foodborne pathogens to pulse electric fields -- Chapter 10: Response of foodborne pathogens to cold plasma -- Chapter 11: Response of foodborne pathogens to ultraviolet light -- Chapter 12: Response of foodborne pathogensto irradiation -- Chapter 13: Response of foodborne pathogens for phytochemicals -- Part IV: Stress response mechanisms of foodborne pathogens -- Chapter 14: "]
[{"$nulls":4},"Viable but nonculturable bacteria -- Chapter 15: Persistence phenotype -- Chapter 16: Biofilm formation of food-borne pathogens -- Chapter 17: Bacterial Spores -- Chapter 18: Sublethally injury adaptation -- Chapter 19: Bacterial Programmed Cell Death -- Chapter 20: Cross-protection response -- Chapter 21: In situ analytical tools to resolve stress response mechanisms of foodborne pathogens -- Part V: Concluding remarks and future prospect -- Chapter 22: Control of the stress response of foodborne pathogens."]
[null,null,null,"Sommario/riassunto","Food-borne bacterial pathogens encounter a number of stressors during food processing and preservation. More and more pathogens are able to adapt their physiological properties and/or genetic expression to survive these stressors and pose a risk to food safety and public health. This book provides the reader with a comprehensive overview of common food processing-associated stressors (e.g., heat, cold, acid, osmosis, and oxidation) and deals with the molecular basis of the respective bacterial stress response mechanisms (e.g., viable but nonculturable state, biofilm formation, sporulation, and cross-protection response). Additionally, various chapters cover the response mechanisms of foodborne pathogens to emerging nonthermal sterilisation technologies such as ultrasound, high-pressure processing, pulsed electric fields, ultraviolet light, irradiation and phytochemicals. Through this book we also learn about future prospects for the efficient control of stress adaption in foodborne pathogens to ensure maximum consumer safety. This book offers a valuable resource for researchers, graduate students, food process engineers and product developers in the fields of food science and microbiology."]