Food Proteins and Their Applications, Damodaran, Srinivasan
Автор: Damodaran, Srinivasan Название: Food proteins and their applications ISBN: 0367401045 ISBN-13(EAN): 9780367401047 Издательство: Taylor&Francis Рейтинг: Цена: 9492.00 р. Наличие на складе: Поставка под заказ.
Описание: Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
Автор: Bensimon, David (research Director And Professor, Lps-ens, Psl, Cnrs And Department Of Chemistry And Biochemistry, Ucla, Usa) Croquette, Vincent (re Название: Single molecule studies of nucleic acids and their associated proteins ISBN: 0198530927 ISBN-13(EAN): 9780198530923 Издательство: Oxford Academ Рейтинг: Цена: 11246.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book is an introduction to the novel physical tools that allow single molecule manipulation and visualisation. It describes the use of these tools to understand the elastic properties of single molecules of DNA and RNA and to study their interactions with the many proteins that process them.
Описание: In September 2006 the 2nd International Conference on Paraoxonases took place in Hajduszoboszlo, Hungary, bringing together the world`s foremost experts in the field.
Автор: Martin Hof; Rudolf Hutterer; V. Fidler Название: Fluorescence Spectroscopy in Biology ISBN: 3642061060 ISBN-13(EAN): 9783642061066 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Part 1: Fluorescence Spectroscopy: Basics and Advanced Approaches, - 1. M. Hof, V. Fidler, R. Hutterer: Basics of Fluorescence Spectroscopy in Bio-sciences .- 2. B. Valeur: Pulse, Phase Fluorimetries: An Objective Comparison .- 3. S. Kalinin, M. Isaksson, L.B.-Е. Johansson: Non-exponential Fluorescence of Electronically Coupled Donors Contain Distance Information .- 4. O.J. Rolinski, D.J.S. Birch: Fluorescence Nanatomography: Recent Progress, Constraints and Opportunities .- 5. J. Sэkora, R. Hutterer, M. Hof: Solvent Relaxation as a Tool for Probing Micro-polarity and -fluidity .- 6. N.L. Thompson, J.K. Pero: Total Internal Reflection Fluorescence Microscopy: Applications in Biophysics .- 7. J. Enderlein: Single Molecule Spectroscopy: Basics and Applications.- Part 2: Application of Fluorescence Spectroscopy in Biological Membranes.- 8. G. Duportail: Rafts Microdomains in Model Membranes as Revealed by Fluorescence Quenching .- 9. L.A. Bagatolli: The Lateral Structure of Lipid Membranes as Seen by Fluorescence Microscopy .- Part 3: Application of Fluorescence Spectroscopy in Protein Studies.- 10. A. Saxena, J.B. Udgaonkar, G. Krishnamoorthy: Protein Dynamics and Protein Folding Dynamics Revealed by Time-Resolved Fluorescence .- 11. J. Azoulay, S. Bernacchi, H. Beltz, J.-P. Clamme, E. Piemont, E. Schaub, D. Ficheux, B. Roques, J.-L. Darlix, Y. Mйly: Time-resolved Fluorescence and Two-photon FCS Investigation of the Interaction of HIV-1 Nucleocapsid Protein with Hairpin Loop Oligonucleotides.- Part 4: Application of Fluorescence Spectroscopy to DNA and Drug Delivery.- 12. N. Adjimatera, A.P. Neal, I.S. Blagbrough: Fluorescence Techniques in Non-viral Gene Therapy .- 13. K. Bryl, M. Langner: Fluorescence Applications in Targeted Drug Delivery.- Part 5: Fluorescence Spectroscopy in Cells: FCS and Quantum Dots.- 14. R. Brock: Fluorescence Correlation Spectroscopy in Cell Biology .- 15. M.R. Warnement, S.J. Rosenthal: Fluorescent Quantum Dots: Properties andApplications .- 16. O. Minet, C. Dressler, J. Beuthan: Heat Stress of Cancer Cells: Fluorescence Imaging of Structural Changes with Quantum DotsTM 605 and AlexaTM 488
Автор: White, Stephen , von Heijne, Gunnar , Engelman, Название: Cell Boundaries ISBN: 0815342160 ISBN-13(EAN): 9780815342168 Издательство: Taylor&Francis Рейтинг: Цена: 13779.00 р. Наличие на складе: Поставка под заказ.
Описание: The central themes of Cell Boundaries deal with understanding the organization of lipids in bilayers and the folding, assembly, stability, and function of membrane proteins. It was written with advanced undergraduates and beginning graduate students in the biological and physical sciences in mind.
Автор: Deeth, Hilton C Название: Whey Proteins ISBN: 0128121246 ISBN-13(EAN): 9780128121245 Издательство: Elsevier Science Рейтинг: Цена: 26107.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Whey Proteins: From Milk to Medicine covers several aspects of whey proteins from their basic properties to their many industrial, nutritional, and therapeutic applications.
The book addresses the basic properties of whey proteins including chemistry, analysis and functional properties, heat sensitivity, interactions with other chemicals (proteins, carbohydrates, metals), modifications (hydrolysis, aggregation, conjugation), commercial aspects such their industrial preparation, processing and applications, as well as their role in nutrition, sports and exercise, and health and wellness.
Readers of Whey Proteins: From Milk to Medicine will gain a better understanding of the chemical nature of the various whey proteins in cow's milk and the milk of other species, their unique physical and functional properties, including their ability to form foams, films, gels and emulsions, either on their own or with other compounds, the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality, and their nutritive value and their application in the fields of sport and exercise science, and medicine.
Presents up-to-date coverage of whey proteins from milk to medicine
Contains an analysis of the proteins' unique functional properties which lead to their application in a wide range of products
Offers an overview of the effects of thermal and non-thermal processes on whey proteins' characteristics
Describes the rationale for and benefits of using whey proteins in health and wellness preparations
Автор: Srinivasan Damodaran Название: Food Proteins and Lipids ISBN: 0306455862 ISBN-13(EAN): 9780306455865 Издательство: Springer Рейтинг: Цена: 30606.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the John E. Kinsella Memorial Symposium held in Chicago, Illinois, August 22-23
Автор: Hettiarachchy, Navam S. Название: Food Proteins and Peptides ISBN: 142009341X ISBN-13(EAN): 9781420093414 Издательство: Taylor&Francis Рейтинг: Цена: 35218.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Paul L. H. McSweeney; James A. O`Mahony Название: Advanced Dairy Chemistry ISBN: 1493979744 ISBN-13(EAN): 9781493979745 Издательство: Springer Рейтинг: Цена: 30745.00 р. Наличие на складе: Поставка под заказ.
Описание: The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.
Автор: Mendel Friedman Название: Nutritional Improvement of Food and Feed Proteins ISBN: 1468433687 ISBN-13(EAN): 9781468433685 Издательство: Springer Рейтинг: Цена: 16979.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio- logical availability, and the specific requirements of the consumer.
Описание: Let`s Learn About the Forest is an interactive oversized board book that encourages little ones to use their imaginations and power of discovery to find the different animals and items in the forest God created. As they do, they will also learn interesting facts about the different animals and their habitats.
Автор: Phillips Glyn O., Williams Peter a., Phillips G. O. Название: Handbook of Food Proteins ISBN: 0081016697 ISBN-13(EAN): 9780081016695 Издательство: Elsevier Science Рейтинг: Цена: 28633.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications.
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