Download or read book Molecular Biology of the Cell written by and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemistry of the Proteids written by Gustav Mann and published by . This book was released on 1906 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Advances in Protein Chemistry written by D. C. Rees and published by Academic Press. This book was released on 1952 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume in the Advances in Protein Chemistry series features cutting-edge articles on topics in protein chemistry. This volume includes chapters on the structural basis of effector regulation and signal termination in heterotrimeric G?n?nproteins; How do receptors activate G proteins; Some mechanistic insights into GPCR activation from detergent solubilized ternary complexes on beads; Activation of G protein coupled receptors; Kinetic analysis of g-protein-coupled receptor signaling using fluorescence resonance energy transfer in living cells; Regulation of Rho Guanine Nucleotide Exchange Factors (RhoGEFs) by G proteins.

Download or read book Whey Protein Production Chemistry Functionality and Applications written by Mingruo Guo and published by John Wiley & Sons. This book was released on 2019-01-25 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.

Download or read book Proteins in Food Processing written by Rickey Y. Yada and published by Woodhead Publishing. This book was released on 2017-11-13 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. - Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins - Reviews the wide range of protein sources available - Examines ways of modifying protein sources - Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products

Download or read book Applied Food Protein Chemistry written by Zeynep Ustunol and published by John Wiley & Sons. This book was released on 2014-12-19 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Download or read book Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Download or read book The Chemical Constitution of the Proteins The chemical composition of the protein molecule The chemical constitution of its units or the discovery and synthesis of the amino acids written by Robert Henry Aders Plimmer and published by . This book was released on 1908 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Chemical Constitution of the Proteins written by Robert Henry Aders Plimmer and published by . This book was released on 1908 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Mechanism and Theory in Food Chemistry written by Dominic W.S. Wong and published by Boom Koninklijke Uitgevers. This book was released on 1989-09-30 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a unique book on food chemistry emphasizing modern mechanisms underlying the chemical reactions that occur in food during processing and storage and interactions among the components of foods. The autho r has stressed the principles of the reaction mechanisms, carefully de tailing what is known to occur or is expected to occur based on his de tailed understanding of organic chemical reactions. This unifies the t hemes of oxidation, reduction, hydrolysis, structure, polymerization, emulsification, etc., that are key to the conceptual approach used.

Download or read book Protein Chemistry written by Nigel Stokes and published by . This book was released on 2018-05-21 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins are organic compounds which are formed of amino acids that are linked together by peptides. They help the body in getting nitrogen, vitamins and sulfur. Proteins are three dimensional in their structure. Their structure can be categorized into four distinctive aspects - primary structure, secondary structure, quaternary structure and tertiary structure. As this subject is emerging at a rapid pace, the contents of this book will help the readers understand the modern concepts and applications of the subject. This book is meant for students who are looking for an elaborate reference text on protein chemistry.

Download or read book Basic Sciences in Ophthalmology written by Josef Flammer and published by Springer Science & Business Media. This book was released on 2013-02-19 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Basic Sciences in Ophthalmology aims to link clinical ophthalmology directly to its basic science roots. This first volume describes the physics and chemistry required for a sound understanding of modern ophthalmology. The book opens with an extensive discussion of the interaction of light with matter and the way in which light is used in ophthalmic examinations and treatments. After describing traditional methods of imaging, particular emphasis is placed on modern instrumentation such as OCT. The interaction between light and tissues in different types of laser treatment is also addressed. The chemistry section focuses on compounds particularly relevant to the eye, such as oxygen and water. The origin and consequences of oxidative stress are reviewed, and the physical behavior of chemical compounds in the eye is explained. Understanding is facilitated through the use of many examples taken from the field of ophthalmology. The text is complemented by about 450 figures.

Download or read book Synthesis of Inorganic Materials written by Ulrich S. Schubert and published by John Wiley & Sons. This book was released on 2019-12-04 with total page 439 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduces readers to the field of inorganic materials, while emphasizing synthesis and modification techniques Written from the chemist's point of view, this newly updated and completely revised fourth edition of Synthesis of Inorganic Materials provides a thorough and pedagogical introduction to the exciting and fast developing field of inorganic materials and features all of the latest developments. New to this edition is a chapter on self-assembly and self-organization, as well as all-new content on: demixing of glasses, non-classical crystallization, precursor chemistry, citrate-gel and Pechini liquid mix methods, ice-templating, and materials with hierarchical porosity. Synthesis of Inorganic Materials, 4th Edition features chapters covering: solid-state reactions; formation of solids from the gas phase; formation of solids from solutions and melts; preparation and modification of inorganic polymers; self-assembly and self-organization; templated materials; and nanostructured materials. There is also an extensive glossary to help bridge the gap between chemistry, solid state physics and materials science. In addition, a selection of books and review articles is provided at the end of each chapter as a starting point for more in-depth reading. -Gives the students a thorough overview of the fundamentals and the wide variety of different inorganic materials with applications in research as well as in industry -Every chapter is updated with new content -Includes a completely new chapter covering self-assembly and self-organization -Written by well-known and experienced authors who follow an intuitive and pedagogical approach Synthesis of Inorganic Materials, 4th Edition is a valuable resource for advanced undergraduate students as well as masters and graduate students of inorganic chemistry and materials science.

Download or read book A Text book of chemistry written by Samuel Philip Sadtler and published by . This book was released on 1913 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fundamentals of General Organic and Biological Chemistry written by John McMurry and published by Prentice Hall. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of General, Organic, and Biological Chemistry by McMurry, Ballantine, Hoeger, and Peterson provides background in chemistry and biochemistry with a relatable context to ensure students of all disciplines gain an appreciation of chemistry's significance in everyday life. Known for its clarity and concise presentation, this book balances chemical concepts with examples, drawn from students' everyday lives and experiences, to explain the quantitative aspects of chemistry and provide deeper insight into theoretical principles. The Seventh Edition focuses on making connections between General, Organic, and Biological Chemistry through a number of new and updated features -- including all-new Mastering Reactions boxes, Chemistry in Action boxes, new and revised chapter problems that strengthen the ties between major concepts in each chapter, practical applications, and much more. NOTE: this is just the standalone book, if you want the book/access card order the ISBN below: 032175011X / 9780321750112 Fundamentals of General, Organic, and Biological Chemistry Plus MasteringChemistry with eText -- Access Card Package Package consists of: 0321750837 / 9780321750839 Fundamentals of General, Organic, and Biological Chemistry 0321776461 / 9780321776464 MasteringChemistry with Pearson eText -- Valuepack Access Card -- for Fundamentals of General, Organic, and Biological Chemistry

Download or read book Functionality of Proteins in Food written by Joseph F. Zayas and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .

Download or read book Ionic Liquids II written by Barbara Kirchner and published by Springer. This book was released on 2018-09-03 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: ​The series Topics in Current Chemistry Collections presents critical reviews from the journal Topics in Current Chemistry organized in topical volumes. The scope of coverage is all areas of chemical science including the interfaces with related disciplines such as biology, medicine and materials science. The goal of each thematic volume is to give the non-specialist reader, whether in academia or industry, a comprehensive insight into an area where new research is emerging which is of interest to a larger scientific audience. Each review within the volume critically surveys one aspect of that topic and places it within the context of the volume as a whole. The most significant developments of the last 5 to 10 years are presented using selected examples to illustrate the principles discussed. The coverage is not intended to be an exhaustive summary of the field or include large quantities of data, but should rather be conceptual, concentrating on the methodological thinking that will allow the non-specialist reader to understand the information presented. Contributions also offer an outlook on potential future developments in the field. The chapters “Ionic Liquid–Liquid Chromatography: A New General Purpose Separation Methodology”, “Proteins in Ionic Liquids: Current Status of Experiments and Simulations”, “Lewis Acidic Ionic Liquids” and "Quantum Chemical Modeling of Hydrogen Bonding in Ionic Liquids" are available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.