Search results: Found 4

Listing 1 - 4 of 4
Sort by
Plant Microbe Interaction 2017

Authors: ---
ISBN: 9783038973287 9783038973294 Year: Pages: 262 DOI: 10.3390/books978-3-03897-329-4 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Biology --- Plant Sciences
Added to DOAB on : 2018-11-14 11:21:52
License:

Loading...
Export citation

Choose an application

Abstract

ca. 200 words; this text will present the book in all promotional forms (e.g. flyers). Please describe the book in straightforward and consumer-friendly terms.[Plants interact with microbes in many different ways and on many different levels. The most obvious interaction results in plant disease, which can be a severe threat to the global food supply. Therefore, research strives to uncover the mechanisms of host plant invasion, learn about the weapons used by pathogenic microbes, and understand the defense strategies of the affected plants. On the other hand, many interactions with the plant are indeed beneficial for the plant, increasing its ability to recruit limiting nutrients from the soil, preventing the growth of more detrimental microbes, or making the plant more resistant to abiotic stresses. Plants also serve as habitats for microbes that may colonize apoplastic spaces within leaves, may live on plant surfaces, or may prosper in the immediate vicinity of plant organs (e.g., in the rhizosoil). In this book, one editorial, two review articles, and twelve original research articles highlight the newest research endeavors on plants interacting with beneficial microbes, having to cope with detrimental microbes, or hosting complete microbiomes. Together, these articles contribute to the knowledge essential for the development of strategies that will prepare our plants to withstand the increasingly harsh conditions they will be exposed to in the coming years of climate change.]

Martial Arts and Well-Being

Authors: ---
ISBN: 9781138213555 9781315448084 Year: Pages: 130 Language: English
Publisher: Taylor & Francis
Subject: Sports Science --- Psychology
Added to DOAB on : 2019-12-05 11:21:19
License:

Loading...
Export citation

Choose an application

Abstract

Arts; being; Carol; communities; Connecting; Fuller; Health; Llyod; Martial; promoting; Viki; well

Keywords

Arts --- being --- Carol --- communities --- Connecting --- Fuller --- Health --- Llyod --- Martial --- promoting --- Viki --- well

Technological Eco-Innovations for the Quality Control and the Decontamination of Polluted Waters and Soils

Authors: ---
ISBN: 9783039284641 9783039284658 Year: Pages: 226 DOI: 10.3390/books978-3-03928-465-8 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Environmental Sciences --- Environmental Technology
Added to DOAB on : 2020-04-07 23:07:09
License:

Loading...
Export citation

Choose an application

Abstract

The Special Issue “Technological Eco-Innovations for the Quality Control and the Decontamination of Polluted Waters and Soils” deals with the most recent research activities carried out at lab and field scale on eco-sustainable tools for the remediation of contaminated environmental substrates. It is particularly devoted to highlight the relevance of biological organisms (plants, microbes, algae) to assess the chemical contamination in water and soil and to remediate such matrices from the pollution caused by the human activities. Therefore, bioremediation is a primary focus of most of the articles published within the present Special Issue. Bioremediation is a promising environmentally friendly technology to deal with the chemical pollution in different ecosystem compartments and its integration with the traditional approaches might represent a

Keywords

chlorophyll fluorescence --- industrial crop --- metal tolerance --- phytomanagement --- phytoremediation --- soil pollution --- coal --- soil --- water --- bioremediation --- Ralstonia sp. --- sulfur --- synthetic zeolite --- removal --- 2,4-D --- MCPA --- plant secondary metabolites --- ferulic acid --- syringic acid --- biodegradation --- ecotoxicity --- bioremediation --- biostimulation --- diesel oil --- indigenous microorganisms --- kinetics --- dielectric permittivity --- acclimation --- Brassica napus --- salt stress --- chlorophyll fluorescence --- photosynthesis --- anti-oxidant enzymes --- polyamines --- proline --- phytoremediation --- water pollution --- DDT --- TNT --- heavy metals --- cesium ions --- Tagetes patula --- Festuca arundinacea --- bottom urban sediment --- phytoremediation --- plant growth promoting bacteria --- oxidative stress --- plant stress reactions --- phytoremediation --- heavy metals --- energy crops --- pollution --- water contamination --- chlorophyll fluorescence --- mining wastes --- iron and manganese minerals --- water filtration --- arsenic adsorption --- geostatistical analysis --- geological heterogeneity --- dissolved organic carbon --- autochthonous microbial community --- urban sediments --- PCDDs/PCDFs --- rhizobacterial inoculants --- bioremediation --- phytoremediation --- natural-based remediation strategies --- Monviso clone --- plant physiology --- antioxidant defence --- soil microbial communities --- microscope --- bacterial contamination --- water contamination --- artificial intelligence

Modern Technologies and Their Influence in Fermentation Quality

Author:
ISBN: 9783039289479 / 9783039289486 Year: Pages: 220 DOI: 10.3390/books978-3-03928-948-6 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
License:

Loading...
Export citation

Choose an application

Abstract

During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

Keywords

itaconic acid --- A. terreus --- pH control --- glucose --- kinetic analysis --- Gompertz-model --- biogenic amines --- ethyl carbamate --- ochratoxin A --- sulfur dioxide --- phthalates --- HACCP --- Yeasts --- alcoholic beverages --- resveratrol --- glutathione --- trehalose --- tryptophan --- melatonin --- serotonin --- tyrosol --- tryptophol --- hydroxytyrosol --- IAA --- probiotics --- Torulaspora delbrueckii --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- Schizosaccharomyces pombe --- Pichia kluyveri --- non-Saccharomyces --- biocontrol application --- non-Saccharomyces screening --- SO2 reduction --- lactic acid bacteria --- yeasts --- chemical analyses --- volatile compounds --- sensory evaluation --- shiraz --- low-ethanol wines --- sequential culture --- Hanseniaspora uvarum yeast --- aromatic/sensorial profiles --- narince --- autochthonous --- Saccharomyces cerevisiae --- aroma --- white wine --- cashew apple juice --- non-conventional yeasts --- alcoholic beverages --- aroma profile --- Hanseniaspora guilliermondii --- Torulaspora microellipsoides --- Saccharomyces cerevisiae --- meta-taxonomic analysis --- vineyard soil --- wine-related bacteria --- wine-related fungi --- sequential inoculation --- Saccharomyces --- non-Saccharomyces --- Riesling --- aroma compound --- Torulaspora delbrueckii --- Pichia kluyveri --- Lachancea thermotolerans --- Tannat --- must replacement --- hot pre-fermentative maceration --- wine color --- wine composition --- climate change --- food quality --- viticulture --- wine --- fermentation --- yeast --- Saccharomyces --- non-Saccharomyces --- alcoholic fermentation --- lactic acid bacteria --- malolactic fermentation --- native yeast --- Saccharomyces cerevisiae --- aroma --- Malvar (Vitis vinifera L. cv.) --- white wine --- yeasts --- Bombino bianco --- technological characterization --- enzymatic patterns --- amino acid decarboxylation --- Lachancea thermotolerans --- non-Saccharomyces --- Saccharomyces --- acidity --- food safety --- HACCP --- wine quality --- color --- human health-promoting compounds --- biocontrol --- wine flavor --- low ethanol wine --- Vineyard Microbiota --- wine color --- wine aroma --- climate change

Listing 1 - 4 of 4
Sort by
Narrow your search