Автор: Yaroslav B. Blume; W. Vance Baird; Alla I. Yemets; Название: The Plant Cytoskeleton: a Key Tool for Agro-Biotechnology ISBN: 1402088426 ISBN-13(EAN): 9781402088421 Издательство: Springer Рейтинг: Цена: 18167.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The cytoskeleton is a key intracellular structure governing relevant processes such as cell division, growth, molecule trafficking, and response to internal and external signals. This work deals with the cytoskeleton as the `server` for these numerous and multi-tasked nodes. It presents achievements attained in basic research of the cytoskeleton.
Автор: Poonam Singh-Nee Nigam; Ashok Pandey Название: Biotechnology for Agro-Industrial Residues Utilisation ISBN: 940078936X ISBN-13(EAN): 9789400789364 Издательство: Springer Рейтинг: Цена: 28732.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book presents up-to-date information on a biotechnology approach for the utilization of agro-industrial residues, presenting chapters with detailed information on materials and bioconversion technology to obtain products of economic importance.
Описание: Provides an overview of angiogenesis processes and discusses the importance of VEGF-C and VEGF-D precursors processing by the proprotein convertases during the activation of VEGFR-2 and VEGFR-3 receptors and the mediation of their functions during angiogenesis, lymphangiogenesis, and tumorigenesis.
Автор: Zakaria Zainul Akmar, Boopathy Ramaraj, Dib Julian Rafael Название: Valorisation of Agro-Industrial Residues - Volume I: Biological Approaches ISBN: 3030391361 ISBN-13(EAN): 9783030391362 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: As such, there is a need for alternative approaches that are cheaper, easier-to-handle and have a minimum potential impact on environmental quality. This book presents up-to-date approaches using biological techniques to manage the abundance of waste generated from agricultural and industrial activities.
Автор: Amaresan, N. Название: Beneficial Microbes In Agro-Ecology ISBN: 0128234148 ISBN-13(EAN): 9780128234143 Издательство: Elsevier Science Рейтинг: Цена: 52719.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Beneficial Microbes in Agro-Ecology: Bacteria and Fungi is a complete resource on the agriculturally important beneficial microflora used in agricultural production technologies. Included are 30 different bacterial genera relevant in the sustainability, mechanisms, and beneficial natural processes that enhance soil fertility and plant growth. The second part of the book discusses 23 fungal genera used in agriculture for the management of plant diseases and plant growth promotion. Covering a wide range of bacteria and fungi on biocontrol and plant growth promoting properties, the book will help researchers, academics and advanced students in agro-ecology, plant microbiology, pathology, entomology, and nematology.
Автор: Thompson Название: Agro-Technology ISBN: 0521117976 ISBN-13(EAN): 9780521117975 Издательство: Cambridge Academ Рейтинг: Цена: 10454.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This textbook is a comprehensive analysis of the agro-biotechnology controversy, looking especially at genetically modified organisms. It includes an explanation of the scientific background, an analysis of ideological objections, discussion of legal and ethical concerns, and a suggested alternative - organic agriculture.
Автор: Zakaria Zainul Akmar, Aguilar Cristobal N., Kusumaningtyas Ratna Dewi Название: Valorisation of Agro-Industrial Residues - Volume II: Non-Biological Approaches ISBN: 3030392074 ISBN-13(EAN): 9783030392079 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Current waste treatment solutions are effective, but usually require huge capital investment, are labour intensive and potentially lead to hazardous by-products.
Автор: Yaroslav B. Blume; W. Vance Baird; Alla I. Yemets; Название: The Plant Cytoskeleton: a Key Tool for Agro-Biotechnology ISBN: 1402088418 ISBN-13(EAN): 9781402088414 Издательство: Springer Рейтинг: Цена: 34937.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The cytoskeleton is a key intracellular structure governing relevant processes such as cell division, growth, molecule trafficking, and response to internal and external signals. This work deals with the cytoskeleton as the `server` for these numerous and multi-tasked nodes. It presents achievements attained in basic research of the cytoskeleton.
Автор: E. Goldberg Название: Handbook of Downstream Processing ISBN: 9401071985 ISBN-13(EAN): 9789401071987 Издательство: Springer Рейтинг: Цена: 45712.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The last two decades have seen a phenomenal growth of the field of genetic or biochemical engineering and have witnessed the development and ultimately marketing of a variety of products-typically through the manipulation and growth of different types of microorganisms, followed by the recovery and purification of the associated products.
Автор: Ahmed Shakeel, Ali Wazed Название: Green Nanomaterials: Processing, Properties, and Applications ISBN: 9811535590 ISBN-13(EAN): 9789811535598 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book comprises a collection of chapters on advances in green nanomaterials. The book looks at synthesis, processing, and applications of metal and metal oxide nanomaterials and also at bio-nanomaterials.
Автор: Xiaonan Sui Название: Impact of Food Processing on Anthocyanins ISBN: 9811026114 ISBN-13(EAN): 9789811026119 Издательство: Springer Рейтинг: Цена: 15372.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid food systems including bread and biscuits. The results of this thesis offer food manufacturers valuable guidelines on the production of functional foods containing anthocyanins, helping to reduce anthocyanins loss and achieve a desired amount of anthocyanins in foods with extra health benefits.
Innovative Thermal and Non-Thermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products.
The first section of the book provides an introduction to the relationship between gastronomic science, nutrition, and food science in the development of healthy products and introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds.
The second section of the book - processing, bioavailability and bioaccessibility of macronutrients - describes how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein and amino acids, and carbohydrates.
The third section - processing, bioavailability and bioaccessibility of micronutrients - describes how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins.
The fourth and final section - processing, bioavailability and bioaccessibility of bioactive compounds - describes how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.
This indispensable resource is designed for both academics and food industry professional focused on new functional food product development.
Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products
Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds
Explains how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides
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