Описание: A review and discussion of new knowledge on the structure and function of mammalian alkaline phosphatases (APs) gained over the last 25 years. It covers: the structure, regulation and expression of the AP genes; the three-dimensional structure of APs and mutagenesis work that further defined the structural/functional domains of the isozymes; the phenotypic abnormalities of the different AP knockout mice; and our current understanding of the in vivo role of the AP isozymes. The book also describes the possible use of APs as therapeutic agents and therapeutic targets and the many uses of these enzymes in clinical medicine and in biotechnology.
Автор: Wilkinson Julie Название: Acid Alkaline Diet For Dummies ISBN: 1118414187 ISBN-13(EAN): 9781118414187 Издательство: Wiley Рейтинг: Цена: 2691.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Restore your pH balance and live a healthier life Our caveman ancestors followed a diet full of fresh fruits and vegetables, nuts, and legumes, but with time and the advent of agriculture, our diets changed drastically to include grains, dairy products, salt, and large quantities of meat.
Автор: Roselina Karim; Muhammad Tauseef Sultan Название: Yellow Alkaline Noodles ISBN: 3319128647 ISBN-13(EAN): 9783319128641 Издательство: Springer Рейтинг: Цена: 7685.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.
Описание: A complete program tailored to work with your body to achieve acid alkaline balance and prevent disease. It includes information on heavy metal foods, alternative treatments and supplements. It provides an easy-to-follow food combination and herbal therapy regimen that works with unique metabolic types.
Автор: Sjoerd Harder Название: Alkaline-Earth Metal Compounds ISBN: 3642362699 ISBN-13(EAN): 9783642362699 Издательство: Springer Рейтинг: Цена: 39182.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The series Topics in Organometallic Chemistry presents critical overviews of research results in organometallic chemistry.
Автор: Robert B. McComb; George N. Bowers, Jr.; Solomon P Название: Alkaline Phosphatase ISBN: 1461329728 ISBN-13(EAN): 9781461329725 Издательство: Springer Рейтинг: Цена: 28734.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: There can be no doubt that alkaline phosphatase is one of the most extensively in- vestigated of all enzymes.
Автор: L. Kogarko Название: Alkaline Rocks and Carbonatites of the World ISBN: 9401090963 ISBN-13(EAN): 9789401090964 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Although the great diversity of alkaline rocks, with their tion of alkaline rocks and carbonatites with rifting has long been acknowledged.
Автор: Sarkar Prabir Kumar, Nout M. J. Robert Название: Handbook of Indigenous Foods Involving Alkaline Fermentation ISBN: 1466565292 ISBN-13(EAN): 9781466565296 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. Focuses on how fermentation of food remains an important aspect of food processing Describes how fermentation of food contributes to its preservation Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.
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