In the current issue of Infection and Immunity, Caire-Brändli and coworkers (Infect. Immun. 82:476-490, 2014, doi:10.1128/IAI.01196-13) describe a novel cell system for studying mycobacterial interactions with foamy macrophages and provide a magnificent series of electron microscopy-based observations providing major insight into the microbiology and cell biology of these interactions.

The article presents the relevance of development new technologies and formulations food products with a foamy structure. kinetics moisture sorption fruits vegetables subjected to hydrothermal mechanical processing at various partial vapor pressures in environment has been studied. Calculations hygroscopic characteristics fruit vegetable stabilizers have made. Such parameters monolayer as conce...