P. Theodore Rasmussen Скачать все книги 2 Количество книг

Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods – water activity. A team of experienced editors designed this book for lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both academe and industry. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by which water activity influences the quality, shelf life, and safety of food products. Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.

This book contains material contributed by forward-looking scientists who work at the interface of stem cell research and applied science with the aim to improve human fetal safety and the understanding of human developmental and degenerative disorders. Provides important platforms and contemporary accounts of the state of stem cell research in the fields of toxicology and teratology Considers both in vitro uses of stem cells as platforms for teratology and also stem cellopathies, which are in vivo developmental and degenerative disorders Helps the pharmaceutical industry and safety and environmental authorities validate the status quo of in vitro toxicity test systems based on human pluripotent stem cells and their derivatives