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Periodical
Molecular cancer therapeutics.
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ISSN: 15388514 15357163 Year: 2001 Publisher: [Philadelphia, Pa.] : American Association for Cancer Research,

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Keywords

Cancer --- Molecular Biology. --- Neoplasms --- Molecular aspects --- Treatment --- therapy. --- Molecular aspects. --- Treatment. --- Cancers --- Carcinoma --- Malignancy (Cancer) --- Malignant tumors --- Biochemical Genetics --- Biology, Molecular --- Genetics, Biochemical --- Genetics, Molecular --- Molecular Genetics --- Biochemical Genetic --- Genetic, Biochemical --- Genetic, Molecular --- Molecular Genetic --- Therapy --- Tumors --- Genetic Phenomena --- Molecular Biology --- therapy --- Anticarcinogenic Agents. --- Anti-Carcinogenic Agents --- Anti-Carcinogenic Drugs --- Anti-Carcinogenic Effect --- Anti-Carcinogenic Effects --- Anticarcinogenic Drugs --- Anticarcinogenic Effect --- Anticarcinogenic Effects --- Anticarcinogens --- Agents, Anti-Carcinogenic --- Agents, Anticarcinogenic --- Anti Carcinogenic Agents --- Anti Carcinogenic Drugs --- Anti Carcinogenic Effect --- Anti Carcinogenic Effects --- Drugs, Anti-Carcinogenic --- Drugs, Anticarcinogenic --- Effect, Anti-Carcinogenic --- Effect, Anticarcinogenic --- Effects, Anti-Carcinogenic --- Effects, Anticarcinogenic --- Antineoplastic Agents --- Carcinogens --- Antimutagenic Agents --- Chemoprevention --- Benign Neoplasms --- Malignancy --- Malignant Neoplasms --- Neoplasia --- Neoplasm --- Neoplasms, Benign --- Benign Neoplasm --- Malignancies --- Malignant Neoplasm --- Neoplasias --- Neoplasm, Benign --- Neoplasm, Malignant --- Neoplasms, Malignant --- Tumor --- Medical Oncology --- Health Sciences --- Life Sciences --- Clinical Medicine --- General and Others --- Oncology --- Bioinformatics --- Cytology, Cell Biology --- Immunology --- Micro and Molecular Biology


Book
Safety and Microbiological Quality
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ISBN: 3039214926 3039214918 Year: 2019 Publisher: MDPI - Multidisciplinary Digital Publishing Institute

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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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