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Reviews Aspects (review + aspect)

Distribution by Scientific Domains

Medical Sciences	40%

Selected Abstracts

Strings in plane wave backgrounds,

FORTSCHRITTE DER PHYSIK/PROGRESS OF PHYSICS, Issue 12 2003
A. Pankiewicz
Abstract I review aspects of string theory on plane wave backgrounds emphasising the connection to gauge theory given by the BMN correspondence. Topics covered include the Penrose limit and its role in deriving the BMN duality from AdS/CFT, light-cone string field theory in the maximally supersymmetric plane wave and extensions of the correspondence to less supersymmetric backgrounds. [source]

Natural killer cells: integrating diversity with function

IMMUNOLOGY, Issue 4 2009
Kuldeep Cheent
Summary The key role of natural killer cells in many aspects of the immune response is now being recognized. The last decade has seen an exponential increase in our understanding of the workings of these cells. Receptor diversity is crucial in allowing natural killer cells to respond effectively to a variety of different pathogens. This article reviews aspects of natural killer cell diversity that combine to generate populations of functional natural killer cells that exist within both the individual and throughout the population at large. [source]

Milk fats as ingredients

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2001
Ken J Burgess
This paper reviews aspects of the use of milk fats as food ingredients from a technico-marketing perspective. Good marketing involves matching the needs of the market place with the strengths of the supplier relative to those needs. A practical approach to using milk fats as ingredients is therefore based on understanding the background science and technology of milk fats, and on appreciating where the attributes of milk fat in its various forms can deliver real benefits to food manufacturers. These considerations have been addressed in three key areas: what are the characteristics of milk fats; how can the properties of milk fats be modified; and what are the typical milk fat ingredients and their applications. [source]

The use of restraint in the treatment of paediatric dental patients: old and new insights

INTERNATIONAL JOURNAL OF PAEDIATRIC DENTISTRY, Issue 6 2002
B. Peretz
Summary. Objective. This article reviews aspects of the restraint strategies in paediatric dentistry that have been reviewed in recent years and point out those strategies that remain controversial as well as questionable. Methods. Studies that evaluated demographic and cultural factors that influence dentists' use of restraint, discussion of the rationale behind the use of restraint, the role of parents, informed consent, use of restraints at the undergraduate and at the postgraduate level, and some ethical questions were selected. Conclusions. Practice location, caries prevalence, and the educational backgrounds of the dentist played a role in the selection of behavioural strategies. Use of these techniques varied depending on the age of the dentist and the dental school from which the dentist had graduated. Parents are one leg of the child/dentist/parent triangle and therefore have a role to play in the determination of treatment strategies. Dentists must select techniques that help to instil a positive dental attitude in the child by performing treatment effectively and efficiently. Dentists must inform parents of all aspects of the applied strategy and must have their approval. [source]

Infrared Heating in Food Processing: An Overview

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2008
Kathiravan Krishnamurthy
ABSTRACT:, Infrared (IR) heating provides significant advantages over conventional heating, including reduced heating time, uniform heating, reduced quality losses, absence of solute migration in food material, versatile, simple, and compact equipment, and significant energy saving. Infrared heating can be applied to various food processing operations, namely, drying, baking, roasting, blanching, pasteurization, and sterilization. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. This article reviews aspects of IR heating and presents a theoretical basis for IR heat processing of food materials and the interaction of IR radiation with food components. The effect of IR on food quality attributes is discussed in the context of samples and process parameters. Applications of IR heating in food processing operations and future research potential are also reviewed. [source]