Описание: This book explores the use of various plant polysaccharides for pharmaceutical purposes, including drug delivery. It examines the exploitation of plant polysaccharides’ auxiliary functions to enhance drug release, stability, bioavailability and target specificity. Plant-derived materials are at the center of drug-delivery research thanks to their non-toxicity, biodegradability, ready availability, eco-friendliness and low extraction costs. These materials include polysaccharides, a class of naturally occurring polymers consisting of glucose monomers, which serve as storage carbohydrates in cereals, root vegetables, rhizomes, seeds, fruits, etc.
Автор: Thomas Heinze; H. Barsett; A. Ebringerov?; S.E. Ha Название: Polysaccharides I ISBN: 3642065538 ISBN-13(EAN): 9783642065538 Издательство: Springer Рейтинг: Цена: 36570.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: David A. Lane; I. Bj?rk; Ulf Lindahl Название: Heparin and Related Polysaccharides ISBN: 1489924469 ISBN-13(EAN): 9781489924469 Издательство: Springer Рейтинг: Цена: 27950.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This volume is a record of a meeting entitled "Heparin and Related Polysaccharides" that was held at the Biomedical Center, Uppsala, Sweden between 1-6 September 1991. Altogether, 230 participants from 18 countries attended the meeting, and most were present to be included in a photograph, which is to be found at the end of this volume.
Автор: Dieter Klemm Название: Polysaccharides II ISBN: 3642072038 ISBN-13(EAN): 9783642072031 Издательство: Springer Рейтинг: Цена: 52967.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: With contributions by numerous experts
Автор: Thomas Heinze; Tim Liebert; Andreas Koschella Название: Esterification of Polysaccharides ISBN: 3642445233 ISBN-13(EAN): 9783642445231 Издательство: Springer Рейтинг: Цена: 12577.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides a first comprehensive summary of acylation methods in a very practical manner. The coverage includes new developments not yet summarized in book form, and reviews spectroscopic methods, in particular FTIR- and NMR spectroscopy including two dimensional methods.
Автор: Inka Brockhausen Название: Bacterial Polysaccharides ISBN: 1493991531 ISBN-13(EAN): 9781493991532 Издательство: Springer Рейтинг: Цена: 27950.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides a selection of recently developed methods and protocols in bacterial glycomics to aid in bettering our understanding of the structures and functions of bacterial polysaccharides, their attachments to proteins and lipids, their role in biofilm formation, as well as their biosynthesis. With the emerging bacterial resistance to commonly used antibiotics world-wide, these techniques to study the outer polysaccharides of bacteria, with their functions in bacterial adhesion, colonization, growth, establishment of biofilms, and control virulence and pathogenicity, are increasingly important. Written for the highly successful Methods in Molecular Biology series, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls.Authoritative and cutting-edge, Bacterial Polysaccharides: Methods and Protocols aims to support researchers contributing to future approaches that will fill our knowledge gaps and define anti-bacterial targets.
Автор: Shewfelt Robert L. Название: In Defense of Processed Food ISBN: 3319453920 ISBN-13(EAN): 9783319453927 Издательство: Springer Рейтинг: Цена: 4191.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.
Автор: Shuo Wang Название: Chemical Hazards in Thermally-Processed Foods ISBN: 9811381178 ISBN-13(EAN): 9789811381171 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Нет в наличии.
Описание: This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies. The content chiefly focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate them in food products (e.g. those prepared at higher temperatures by baking, frying or roasting). The major objective of this book is to provide a timely and informative guide for researchers and graduate students in the fields of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion.
Автор: Parisi Название: Chemistry of Maillard Reactions in Processed Foods ISBN: 331995461X ISBN-13(EAN): 9783319954615 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This SpringerBrief explains the importance of Maillard reactions in food processing. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions.
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