Autor: Shrivastava, PS. - Prolib Integro

Skocz do pozycji: 1.

Tytuł:: Strengthening infrastructure in management of drug resistant tuberculosis in India
Autorzy:: Shrivastava, SR.
Shrivastava, PS.
Ramasamy, J.
Tematy:: tuberculosis
Revised National Tuberculosis Control Program
multi-drug resistant
India; Pokaż więcej
Wydawca:: Uniwersytet Medyczny w Białymstoku
Powiązania:: https://bibliotekanauki.pl/articles/1914046.pdf Link otwiera się w nowym oknie
Opis:: The emergence of resistance to first-line drugs used to treat tuberculosis (TB) has become a significant public health concern and an obstacle in implementation of effective TB control activities globally. In India, Revised National TB Control Program (RNTCP) introduced the programmatic management of drug-resistant TB (PMDT) services to address the needs of MDR-TB patients. To execute the plan with perfection, RNTCP has devised MDR suspect criteria – A, B, and C so that gradually PMDT services can be extended to the whole country. These criteria were framed to run in tandem with the strengthening of the laboratory services so that the existing certified laboratories can carry out the culture and DST services without being overburdened. Altogether, RNTCP is committed for the strengthening and capacity building of its resources to offer culture and DST services right at the time of diagnosis.
Dostawca treści:: Biblioteka Nauki

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Tytuł:: Standards of Tuberculosis care: An Indian perspective
Autorzy:: Shrivastava, SR.
Shrivastava, PS.
Ramasamy, J.
Tematy:: Tuberculosis
International standards for Tuberculosis care
India; Pokaż więcej
Wydawca:: Uniwersytet Medyczny w Białymstoku
Powiązania:: https://bibliotekanauki.pl/articles/1914051.pdf Link otwiera się w nowym oknie
Opis:: Tuberculosis (TB) is a social disease with medical aspects accounting for 8.7 million new cases and 1.4 million deaths in the year 2011 worldwide. International standards for TB care (ISTC) were formulated to develop uniform guidelines for ensuring the delivery of a widely accepted level of care by all health care practitioners in managing TB patients, or those suspected to have tuberculosis. India alone has contributed 25% of the globally reported new cases of TB in 2011 and is also the leading nation in accounting for drug resistant TB (DR-TB). Thus to develop uniform standards of TB care and to engage private sector which caters to more than 70% of TB patients, the “central TB division” has developed standards of TB care in India (STCI). These local standards have been designed after taking into account the guidelines of the World Health Organization and ISTC disease control STCI has proposed 26 standards (viz. diagnosis – 1 to 6; treatment – 7 to 11; public health – 12 to 21; social inclusion – 22 to 26) for effective prevention and control of TB. To conclude, the Indian standards of TB care have been proposed to emphasize on individual patient care and public health principles of disease control for ultimately reducing not only the suffering but also the economic losses from tuberculosis.
Dostawca treści:: Biblioteka Nauki

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Tytuł:: Non-enzymatic browning and flavour kinetics of vacuum dried onion slices
Autorzy:: Mitra, J.
Shrivastava, S.L.
Rao, P.S.
Tematy:: non-enzymatic browning
flavour kinetics
vacuum drying
onion slice
rehydration ratio; Pokaż więcej
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Powiązania:: https://bibliotekanauki.pl/articles/24489.pdf Link otwiera się w nowym oknie
Opis:: Onion slices were dehydrated under vacuum to produce good quality dried ready-to-use onion slices. Colour development due to non-enzymatic browning and flavour loss in terms of thiosulphinate concentration was determined, along with moisture content and rehydration ratio. Kinetics of non-enzyma-tic browning and thiosulphinate loss during drying was analysed. Colour change due to non-enzymatic browning was found to be much lower in the case of vacuum dried onion, and improved flavour retention was observed as compared to hot air dried onion slices. The optical index values for non-enzymatic browning varied from 18.41 to 38.68 for untreated onion slices and from 16.73 to 36.51 for treated slices, whereas thiosulphinate concentration in the case of untreated onion slices was within the range of 2.96-3.92 μmol g-1 for dried sample and 3.71-4.43 μmol g-1 for the treated onion slices. Rehydration ratio was also increased, which may be attributed to a better porous structure attained due to vacuum drying. The treatment applied was found very suitable in controlling non-enzymatic browning and flavour loss during drying, besides increasing rehydration ratio. Hence, high quality dried ready- to-use onion slices were prepared.
Dostawca treści:: Biblioteka Nauki

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