Download or read book Endopeptidases of Lactobacillus Helveticus CNRZ32 written by Yo-Shen Chen and published by . This book was released on 2001 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Development of Food grade Starter System and Role S of Endopeptidases from Lactobacillus Helveticus CNRZ32 to Control Bitterness in Cheese written by Vidya Raman Sridhar and published by . This book was released on 2003 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Proline specific Peptidases of Lactobacillus Helveticus CNRZ32 written by Gülhan Ünlü and published by . This book was released on 1998 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Characterization of the Lactobacillus Helveticus CNRZ 32 Dipeptidase I Gene written by Ann Caven Husgen and published by . This book was released on 1993 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Characterization and Inactivation of PepE2 from Lactobacillus Helveticus CNRZ32 written by Kurt M. Fenster and published by . This book was released on 1996 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Characterization Sequencing and Inactivation of the PeppN Gene from Lactobacillus Helveticus CNRZ32 written by Edward G. Dudley and published by . This book was released on 1994 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Peptidases of Lactobacillus Helveticus written by Jeffrey E. Christensen and published by . This book was released on 2000 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Molecular Cloning Expression and Distribution of the X prolyl Dipeptidyl Aminopeptidase Gene from Lactobacillus Helveticus CNRZ 32 written by Gülhan Ünlü and published by . This book was released on 1992 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cloning of Peptidase Genes from Lactobacillus Helveticus CNRZ 32 written by Christine M. Nowakowski and published by . This book was released on 1992 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Proteolytic Enzymes written by Alan J. Barrett and published by Academic Press. This book was released on 2012-10-30 with total page 4097 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extensively revised and updated, the new edition of the highly regarded Handbook of Proteolytic Enzymes is an essential reference for biochemists, biotechnologists and molecular biologists. Edited by world-renowned experts in the field, this comprehensive work provides detailed information on all known proteolytic enzymes to date. This two-volume set unveils new developments on proteolytic enzymes which are being investigatedin pharmaceutical research for such diseases as HIV, Hepatitis C, and the common cold. Volume I covers aspartic and metallo petidases while Volume II examines peptidases of cysteine, serine, threonine and unknown catalytic type. A CD-ROM accompanies the book containing fully searchable text, specialised scissile bond searches, 3-D color structures and much more. The only comprehensive book on proteolytic enzymes Includes 671 chapters, each written by experts in their field, on proteolytic enzymes from all groups of living organisms and the viruses, including those that are currently major targets of pharmaceutical research Accompanying CD-ROM provides fully searchable text, 2D structures of peptidases in color and links directly to PubMed and MEROPS databases Each chapter describes in detail the enzyme name, its history, activity and specificity, structural chemistry, preparation, biological aspects and distinguishing features Over 1000 peptidases included
Download or read book Lactic Acid Bacteria Genetics Metabolism and Applications written by W.N. Konings and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed. The important function that lactic acid bacteria still have in the production of foods all over the world has resulted in a growing scientific interest in these micro-organisms by academic research groups as well as by industry. During the last 15 years, this research has been stimulated by major internationally coordinated funding efforts that have resulted in a variety of important scientific breakthroughs and have led to new applications. Written by international experts in the field, this issue of Antonie van Leeuwenhoek documents these developments with respect to genetics, metabolism and the application of lactic acid bacteria for industrial and potential medical applications. In this book the first complete genome of a lactic acid bacterium is presented. The book will serve as a reference source and also as an indispensable source of information for further development and exploration of the field.
Download or read book Applied and Environmental Microbiology written by and published by . This book was released on 2007 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Concepts in Bacterial Virulence written by Wayne Russell and published by Karger Medical and Scientific Publishers. This book was released on 2005-01-01 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past few decades the increase in bacterial resistance has led to the search for novel antibacterial therapies and a better understanding of virulence mechanisms used by pathogens. It has been shown that the interplay between pathogenic bacteria and the host is complex and finely balanced. Successful pathogens can manipulate host homeostasis and normal cell functions using a variety of molecular strategies. This volume of the Karger book series Contributions to Microbiology summarizes some of the most important bacterial virulence mechanisms. Eminent scientists provide an update on recent findings in their fields. This state-of-the-art account will not only attract the interest of clinical and preclinical researchers, but will also be of great value to students with an interest in medicine, biology, chemistry, and infectious diseases.
Download or read book Handbook of Proteolytic Enzymes Volume 1 written by Alan J. Barrett and published by Elsevier. This book was released on 2012-12-02 with total page 1182 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Proteolytic Enzymes, Second Edition, Volume 1: Aspartic and Metallo Peptidases is a compilation of numerous progressive research studies on proteolytic enzymes. This edition is organized into two main sections encompassing 328 chapters. This handbook is organized around a system for the classification of peptidases, which is a hierarchical one built on the concepts of catalytic type, clan, family and peptidase. The concept of catalytic type of a peptidase depends upon the chemical nature of the groups responsible for catalysis. The recognized catalytic types are aspartic, cysteine, metallo, serine, threonine, and the unclassified enzymes, while clans and families are groups of homologous peptidases. Homology at the level of a family of peptidases is shown by statistically significant relationship in amino acid sequence to a representative member called the type example, or to another member of the family that has already been shown to be related to the type example. Each chapter discusses the history, activity, specificity, structural chemistry, preparation, and biological aspects of the enzyme. This book will prove useful to enzyme chemists and researchers.
Download or read book Handbook of Dairy Foods Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2009-11-04 with total page 920 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.
Download or read book Lactic Acid Bacteria written by Wilhelm H. Holzapfel and published by John Wiley & Sons. This book was released on 2014-06-23 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic Acid Bacteria Biodiversity and Taxonomy Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid bacteria (LAB) are a group of related microorganisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for the survival of food spoilage organisms and pathogens. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the LAB, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important microorganisms. It is directed to bringing together the current understanding concerning the organisms’ remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LA B in the various ecosystems and ecological niches that they occupy. In summary, this volume gathers together information designed to enable the organisms’ fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject. Also available from Wiley Blackwell The Chemistry of Food Jan Velisek ISBN 978-1-118-38384-1 Progress in Food Preservation Edited by Rajeev Bhat, Abd Karim Alias and Gopinadham Paliyath ISBN 978-0-470-65585-6
Download or read book Fennema s Food Chemistry written by Srinivasan Damodaran and published by CRC Press. This book was released on 2017-05-25 with total page 1438 pages. Available in PDF, EPUB and Kindle. Book excerpt: This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
