Carbohydrate Analysis By Modern Liquid Phase Separation Techniques, El-Rassi, Ziad
Автор: Rauter, Amelia Pilar Название: Recent Trends In Carbohydrate Chemistry ISBN: 0128209542 ISBN-13(EAN): 9780128209547 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Recent Trends in Carbohydrate Chemistry: Synthesis and Biomedical Applications of Glycans and Glycoconjugates covers biomedically relevant bacterial cell wall carbohydrates including recent findings on biosynthetic aspects, advances in the chemical assembly of bacterial lipopolysaccharide fragments and teichoic acids, and modern NMR approaches to unravel structural details. The first part introduces and provides the relevant background for synthetic glycoconjugate vaccines. The second section focuses on synthetic carbohydrate-based vaccines of therapeutic potential that are licensed or under development.
This second volume of Recent Trends in Carbohydrate Chemistry is ideal for researchers working as synthetic organic chemists, as well as those interested in glycoconjugation, protein chemists, immunologists, and microbiologists, in academia as well as in industry.
Highlights important features of bacterial glycoproteins
Illustrates modern chemical synthesis and structural analysis of bacterial glycans
Demonstrates the importance of carbohydrate chemistry for the synthesis of lipopolysaccharides and teichoic acid
Covers recent findings on glycan ligation
Gives an overview of the most recent developments on carbohydrate-based vaccines
Автор: Pilar Rauter Amelia, Lindhorst Thisbe, Queneau Yves Название: Carbohydrate Chemistry: Volume 42 ISBN: 1782625380 ISBN-13(EAN): 9781782625384 Издательство: Royal Society of Chemistry Рейтинг: Цена: 66517.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: With the increase in volume, velocity and variety of information, researchers can find it difficult to keep up to date with the literature in their field. This invaluable volume contains analysed, evaluated and distilled information on the latest in carbohydrate research. The discovery and synthesis of novel carbohydrates and mimetics with diverse applications continues to be a major challenge for carbohydrate chemists. The understanding of the structure and function of carbohydrates and glycoconjugates remains vital in medicine and molecular biology. This volume collates modern carbohydrate research from theory to application and demonstrates the importance of carbohydrates in new lead generation. It is of benefit to any researcher who wishes to learn about the latest developments in the carbohydrate field.
Автор: Rauter Amelia Pilar, Lindhorst Thisbe K., Queneau Yves Название: Carbohydrate Chemistry: Volume 41 ISBN: 1782621210 ISBN-13(EAN): 9781782621218 Издательство: Royal Society of Chemistry Рейтинг: Цена: 60832.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: With the increase in volume, velocity and variety of information, researchers can find it difficult to keep up to date with the literature in the field. As the synthesis of novel carbohydrates and carbohydrate mimetics continues to be a major challenge for organic chemists, not least because of the increasingly interdisciplinary nature of carbohydrate science, Carbohydrate Chemistry Volume 41 will prove invaluable. Covering both chemical and biological science, this series collates modern carbohydrate research from theory to application and will be of great benefit to any researcher who wishes to learn about the latest developments in the carbohydrate field.
Название: Carbohydrate Chemistry ISBN: 184973965X ISBN-13(EAN): 9781849739658 Издательство: Royal Society of Chemistry Рейтинг: Цена: 66517.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Volume 40 of Carbohydrate Chemistry: Chemical and Biological Approaches demonstrates the importance of the glycosciences for innovation and societal progress. Carbohydrates are molecules with essential roles in biology and also serve as renewable resources for the generation of new chemicals and materials. Honouring Professor Andre Lubineau’s memory, this volume resembles a special collection of contributions in the fields of green and low-carbon chemistry, innovative synthetic methodology and design of carbohydrate architectures for medicinal and biological chemistry. Green methodology is illustrated by accounts on the industrial development of water-promoted reactions (C-glycosylation, cycloadditions) and the design of green processes and synthons towards sugar-based surfactants and materials. The especially challenging transformations at the anomeric center are presented in several contributions on glycosylation methodologies using iron or gold catalysis, electrochemical or enzymatic (thio)glycosylation, exo-glycal chemistry and bioengineering of carbohydrate synthases. Then, synthesis and structure of multivalent and supramolecular oligosaccharide architectures are discussed and related to their physical properties and application potential, e.g. for deepening our understanding of biological processes, such as enzymatic pathways or bacterial adhesion, and design of antibacterial, antifungal and innovative anticancer vaccines or drugs.
Автор: BeMiller, James Название: Carbohydrate Chemistry for Food Scientists ISBN: 012812069X ISBN-13(EAN): 9780128120699 Издательство: Elsevier Science Рейтинг: Цена: 28297.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. . This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as aninvaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals.