The Global Crisis of Antimicrobial Resistance: Perspectives from Medicine, Geography, Food Science, and Chemistry

2020 ◽  
pp. 127-143
Author(s):  
Shamim Islam ◽  
Jared Aldstadt ◽  
David G. White ◽  
Diana Aga
Keyword(s):  
Antimicrobial Resistance ◽  
Food Science ◽  
Global Crisis

Antimicrobial Resistance Is the Next Global Crisis, Triggered by Coronavirus Disease 2019

2021 ◽  
Vol 30 (1) ◽  
Author(s):  
Amirhossein Parsaei ◽  
Soroush Moradi ◽  
Mohammad Reza Salehi
Keyword(s):  
Antimicrobial Resistance ◽  
Global Crisis

The Global Crisis of Antimicrobial Resistance

2017 ◽  
pp. 3-12
Author(s):  
Tomislav Kostyanev ◽  
Füsun Can
Keyword(s):  
Antimicrobial Resistance ◽  
Global Crisis

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Action Urged Against Antimicrobial Resistance

2011 ◽  
Vol 42 (6) ◽  
pp. 26
Author(s):  
KERRI WACHTER
Keyword(s):  
Antimicrobial Resistance

Bacterial epidemiology and antimicrobial resistance in ascitic fluid: A 2-year retrospective study

2009 ◽  
pp. 1-5 ◽  
Author(s):  
Lionel Piroth ◽  
Andre Pechinot ◽  
Anne Minello ◽  
Benoit Jaulhac ◽  
Isabelle Patry ◽  
...  
Keyword(s):  
Retrospective Study ◽  
Antimicrobial Resistance ◽  
Ascitic Fluid
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